Showing posts with label Kashmiri Specials. Show all posts
Showing posts with label Kashmiri Specials. Show all posts

August 16, 2017

TABAQ MAAZ


Ingredients:
Mutton ribs  (tabak maaz) – 1 kg
Fennel seeds  - 1 ½ tsp
Bay leaves -2
Green cardamom – 15
Cloves -8
Cinnamon  -6
Black pepper – 1 tsp
Ginger powder – 1 tsp
Cumin powder – 2 ½ tsp
Salt to taste
Garam masala – 1 tsp + ½ tsp
Bland oil – 2 tbsp

Method:
  • Cut the ribs into large pieces with 2-3 bones each. Wash and drain the meat.
  • Make a potli by tying all the whole spices in a piece of clean thin white cloth.
  • Bring 2 ½ cups water to the boil in the pressure cooker.
  • Add the potli and all the other ingredients except the oil and ½ garam masala.
  • Cook under pressure for 8-10 minutes till the meat is tender.
  • Using a slotted spoon, remove the meat from the cooker and drain in a colander or pat dry on kitchen paper.
  • Heat the oil in a frying pan, add the meat and fry on high heat till crisp on the outside.
  • Before serving, sprinkle with the remaining ½ tsp garam masala, and a little more salt if necessary. 

October 25, 2016

ZARDA PULAO

Ingredients:
Basmati rice -1 cup
Almonds - 10 (blanched and sliced)
Green cardamom- 4 (crushed)
Raisins - 1 1/2 tbsp
Saffron - 1/4 tsp
Hot milk- 1 tbsp
Salt - 1/4 tsp
Sugar - 3/4  cup
Ghee - 1 tbsp
Khoya - 1/2 cup (grated)

Method:

  • Half boil the rice and drain the excess water. Dry a little.
  • Soak saffron in hot milk.
  • Heat ghee and fry almonds and rice for a few minutes.
  • Add milk, sugar, sat, raisins and cardamoms.
  • Put the lid on and allow to cook on a slow flame till rice is tender.
  • Sprinkle saffron milk and put live embers on top and bottom of pan.
  • Leave for 20 minutes and serve garnished with khoya on top.



October 09, 2015

MURGH AFGHANI

Ingredients:
Whole chicken - 1 (650 gms approx)
Cashew nuts - 50 gms
Poppy seeds - 50 gms
Magaz/Musk melon seeds - 50 gms
Cream - 50 gms
Butter - 50 gms
Salt and white pepper to taste

For garnishing:
Onion rings
Lemon rings

Method:

  • Dress and clean the chicken..
  • Make a paste with all other ingredients.
  • Marinate the chicken with this paste and keep aside for one hour.
  • Grill in a tandoor till it is golden and serve hot, garnished with onion rings and lemon wedges.

November 15, 2013

Kashmiri Kabargah

Ingredients:
Meat - 10 breast pieces
Aniseed powder - 1 tsp
Cloves  - 4
Cardamom - 4
Salt to taste
Milk - 500 ml
Water - 500 ml
Cinnamon - 1"
Ghee or oil for frying

For batter:
Besan - 125 gm
Rice flour - 50 gm
Asafoetida -  a pinch
Red chilli powder - 1/2 tsp
Salt to taste

Method:

  • Tie cinnamon, cardamom and cloves together in a muslin cloth and place them with meat, milk and water. Cook till meat is tender and dry
  • Mix besan, rice flour, salt, chilli powder and asafoetida. Add water to make thick batter.
  • Heat the oil in kadai, dip the meat pieces in batter and deep fry till golden brown.
  • Transfer to serving dish.

October 05, 2013

Radish Chutney - 2

Ingredients:
Radish - 250 gm
Walnut kernels - 4
Green chillies - 5-6
Salt to taste
Sour curd - 1 cup

Method:

  • Wash, peel and cut radish into small pieces.
  • Grind radish pieces along with walnut, salt and green chillies to make coarse chutney.
  • Transfer to serving bowl. Add curd and mix well.
  • Serve with rice or chapati.

September 30, 2013

Kashmiri Mutton Korma

Ingredients:
Shoulder meat - 1 kg (boneless)
Kashmiri red chillies - 20
Tamarind - 25 gm
Turmeric - 1/2 tsp
Aniseed powder - 1/2 tsp
Ginger powder - 1/2 tsp
Salt to taste
Oil - 6 tbsp
Black cardamom - 3
Cinnamon - 1 stick

Method:

  • De-seed, soak and puree the red chillies.
  • Soak tamarind in 1/2 cup of hot water for 15 minutes then extract juice from it. 
  • Put the meat in apan along with turmeric, salt and 3 cups of water. Bring to boil.
  • Cover the pan, cook in low flame for about an hour till the meat is almost tender.
  • Separate the meat pieces and retain the broth.
  • In a bowl, put the chilli puree, aniseed and ginger powder and 4 tbsp of water and make a smooth paste.
  • Heat the oil in a wide, heavy bottomed pan on a medium flame. Add cinnamon and cardamom. 
  • Add tamarind juice and chilli mixture. stir and fry until the oil floats.
  • Now put the mutton pieces.Stir and fry them for 5 minutes.
  • Add the retained broth and stir well.
  • Continue to stir till the gravy is thick.
  • Serve.

September 11, 2013

AAB GOSHT

Ingredients:

Boneless Mutton - 200 gm
Curd - 200 gm
Ginger garlic paste - 15 gm
Cashew nut paste - 50 gm
Cardamom powder - 15 gm
Javitri - 5 gm
Cinnamon - 5 gm
Kewra essence - 2-3 drops
Fresh cream - 2 tbsp
Salt to taste
Ghee - 2 tbsp

Method:
  • Boil mutton till tender.
  • Heat ghee, add cinnamon, javitri and saute.
  • Add ginger garlic paste, cashew nut paste and curd. Add cardamom powder.
  • Cook for few minutes.
  • Add cooked mutton, salt, kewra essence.
  • Cook till done and lastly add fresh cream.
  • Serve.


July 17, 2013

Walnut Chutney

Ingredients:
Walnuts - 50 gm
Red chilli powder - 1/2 tsp
Salt - 1/4 tsp
Curd - 4 tbsp

Method:

  • Grind walnuts, salt and chilli powder to make fine powder.
  • Add curd and blend once.
  • Serve.

May 31, 2013

Kashmiri Chicken

Ingredients:
Chicken -  1 medium size
Tomatoes - 2 (chopped)
Onions - 2 (chopped)
Cashew nut paste - 1/4 cup
Ginger garlic paste - 1 tbsp
Turmeric - 1 tsp
Salt to taste
Ghee - 3/4 cup

Masala Paste:
Kashmiri Red Chillies - 12
Peppercorns - 1/4 tsp
Cloves - 4
Cinnamon - 2 sticks
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp

Method:

  • Dry roast masala ingredients. Cool and grind to make powder.
  • Cut chicken into large pieces and smear with salt and little turmeric. Keep aside for 1 hour.
  • Heat ghee in kadai add onions and fry till golden brown. Add ginger garlic paste and saute for 1 minute.
  • Add ground powder and fry till aroma comes.
  • Add chopped tomatoes and cashew nut paste. Fry for few minutes.
  • Stir in chicken pieces and add 2 cups of water.
  • Cook in low flame till chicken pieces are tender and gravy is little thick.
  • Serve with garnished coriander leaves.

April 18, 2013

Dal Lazeez

Ingredients
Whole Urad -  100 gms
Rajma - 30 gms
Channa dal - 30 gms
Tomato Puree - 80 gms
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp
Asafoetida -  a pinch
Cumin seeds - 1 tsp
Cumin powder - 1 tsp
Garam Masala - 1/2 tsp
Kasoori Methi - 1 tsp
Milk - 1 cup
Cream - 2 tbsp
Butter - 20 gms
Refined Oil - 1 tbsp

Method:

  • Soak Urad dal and channa dal for 2 hours.
  • Soak rajma overnight.
  • Wash and cook dals with turmeric powder and refined oil till tender and soft.
  • Heat butter in a kadai, add cumin seeds, ginger garlic paste, tomato puree, salt, chilli powder, cumin powder.
  • Cook till oil leaves the sides.
  • Add cooked dal, kasoori methi, milk and garam masala. Cook for few minutes.
  • Lastly add cream and garnish with coriander leaves.

March 29, 2013

Kashmiri Kabab

Ingredients:
Minced Meat - 500 gm
Ginger - 1 tsp (chopped)
Cumin seeds - 1 tsp
Cloves - 2
Black Cardamom - 1
Milk - 1 1/2 cups
Green Chillies -2
Coriander leaves - 1 tbsp (chopped)
Egg white - 1
Garlic cloves - 4
Salt to taste
Oil for frying

Method:

  • Cook all the ingredients together except egg white till tender and dry.
  • Cool and grind it finely.
  • Make balls and dip in egg white and fry till golden brown.
  • Serve with paranthas and mint chutney

March 16, 2013

ROGAN JOSH

Ingredients:
Mutton - 1 kg
Curd  -3 cups
Onions - 4-5 (sliced)
Ginger - 25 gms (chopped)
Garlic  - 25 gms (chopped)
Red chilli powder - 1 tbsp
Asafoetida -  a pinch
Green cardamom - 10
Cinnamon - 3 sticks
Cloves - 5
Oil/ butter - 5 tbsp
Salt to taste
Turmeric  - 1/2 tsp
water - 500 ml


Method:
  • Heat oil in a kadai, add asafoetida, cardamom, cloves and cinnamon. Saute till they crackle.
  • Add onions and stir fry till golden brown.
  • Make ginger and garlic paste by adding little water.
  • Add  ginger and garlic paste and saute for 2 minutes.
  • Add mutton pieces and stir fry for 15 minutes.
  • Add curd, salt, turmeric and red chilli powder. Cover and cook in low flame for 30 minutes.
  • Add water and cook till mutton pieces are tender.
  • Remove from heat and serve.


March 06, 2013

Kashmiri Kabab

Ingredients:
Minced Meat - 500 gms
Ginger - 1 tsp (chopped)
Green chillies - 2  (chopped)
Cumin seeds - 1 tsp
Milk - 1 1/2 cup
Coriander leaves - 2 tsp
Garlic pod - 1
Salt to taste
Cloves - 2
Black cardamom - 1
Egg white - 1
Oil for frying

Method:

  • pressure cook all the ingredients except egg white till meat is tender and dry.
  • Cool and grind to make paste.
  • Make medium size balls with meat paste and dip in egg white.
  • Heat the oil in pan, fry the balls till golden brown.
  • Serve with paranthas and mint chutney.

September 22, 2010

Al Yakhin

Ingredients:
Bottle gourd  - 1/2 kg
Thick curd -1 cup
Cumin seeds - 1 tsp
Dry red chillies - 3-4
Aniseed powder - 2 tsp
Asafoetida -  a pinch
Cloves - 6
Cinnamon stick - 1'
Black cardamom - 2
Bay leaves - 2
Oil - 2 tbsp
Ginger powder - 1/2 tsp
Salt to taste


Method:

  • Peel and cut bottle gourd into round pieces.
  • Fry them a little.
  • Heat oil in a pan, add asafoetida, red chillies, cloves, cumin seeds, fried gourd pieces and 1 cup of water.
  • Cook for 2-3 minutes.
  • Add all other ingredients and cook another 5 minutes, keep stirring.
  • Serve hot with boiled rice.
  • This is Kashmiri Dish
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