My recipe of Rogan gosht|Delicious recipe of kashmir-Rogan gosht

Rogan josh (or roghan gosht) is a staple of Kashmiri cuisine, originally it was brought to Kashmir by the Mughals. It is one of the main dishes of the Kashmiri multi-course meal .

Ingredients:

• Mutton cut into medium pieces-800gms

• Black cardamom-4-5

• Kashmiri red chilli powder- 1 tbsp

• Fennel seed (saunf) powder- 2 tbsp

• Dry ginger powder-1 tbsp

• Coriander powde-1 tbsp

• Ratanjot-4-6 inch piece

• oil-4 tbsp

• Asafoetida-1& 1/4 tsp

• Cinnamon-2 one inch piece

• Cloves-6-8

• Black pepppercorns -5-6

• salt- to taste

• yogurt-1 cup

Method:

• Heat oil in a thick-bottomed pan. 
•  Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. 
•  Sauté till fragrant. 
• Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour.
•  This may take twelve to fifteen minutes. 
• Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat.
•  Make sure to stir constantly and scrape all the sediments from the bottom of the pan. 
• Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt. 
• Add yogurt and two cups of water. 
• Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

Recipe of paneer paratha|Delicious paneer paratha

Paneer paratha: 

Ingredients:

 For The Dough 

• Plain flour -3/4 cup 
• whole wheat flour -3/4 cup 
• oil-2 tsp salt to taste 

 For stuffing: 

• Grated paneer-1 &1/2 cups 
• finely chopped coriander -2 tbsp 
• 1 tsp finely chopped green chillies
•  1 tsp chilli powder 
• 1 tsp dried mango powder 
• salt to taste 

Method: 

• For the dough Combine all the ingredients and knead into a soft, smooth dough using enough water.
• Divide the dough into 5 equal portions.
• Keep aside.
• How to proceed Divide the stuffing into 5 equal portions. Keep aside. 
• Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
• Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly
• Roll out again into a square of 125 mm. (5") using whole wheat flour. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
• Repeat with the remaining dough and stuffing to make 4 more parathas. 
• Serve hot.

My recipe of Egg paratha|How to make egg paratha

Egg paratha:

 Ingredients:

 

For the dough:

• wheat flour- 2 cups
•  water- 1/2 cup
•  ghee or oil- 2 tsp
• salt

For the egg mixture:

• 3 eggs
• 1 onion, chopped finely
• 1 green chili, chopped finely
• 2 tbsp chopped cilantro/coriander leaves
• 1/2 inch ginger, chopped finely
• salt

Method: 

1. Mix together all the dry ingredients for the dough. Add some water and knead into a smooth and pliable dough. Add more water if the dough is dry or stiff.
2. Break the eggs in a bowl. Add all the chopped onions, chilies, ginger, cilantro and salt to the eggs well. Whisk this mixture well.
3. On a rolling board, take a medium size ball of the dough. First we will make the parathas. Now you can make the Parathas in two ways…. one is the folding method and the other is the layer method. Or just make a simple chapati....
4. You have to make the paratha one at a time and fry it. When the paratha is is getting cooked on the griddle, you prepare another paratha and so on.
5. Heat the tava or griddle. Take the rolled paratha and keep it on the tava. Cook the parathas on a medium flame.
6. Let the base of the paratha cook till 3/4th. Flip the paratha now.
7. Apply some ghee on the top and let the paratha cook for a few seconds. Be liberal with ghee or oil.
8. Again flip the paratha. The ghee applied on the top goes down and the base comes up now. Apply ghee on this top and drizzle some on the sides.
9. Flip again. Pour 2 tbsp of the egg mixture on the paratha which is half cooked. Spread the egg mixture on the paratha with the help of a spoon. Pour some ghee on the egg mixture as well.
10. Turn over. Now the egg mixture is getting cooked below. Drizzle some ghee on the sides.
11. Flip and let the base cook for some seconds.
12. Flip again and cook the egg mixture again. Once the egg paratha is cooked well… that is when it is browned well, the egg mixture has also browned and cooked – like an omlette.. than the parathas are done.
13. Serve the parathas hot.

My recipe of Khakhra| Famous Gujarati khakhra recipe

^Khakra

Khakhra is a popular vegetarian roasted Gujarati Indian thin cracker bread or snack item made from mat bean and wheat flour and oil.

Ingredients:

1 ½ cups whole wheat flour
3 tbsp kasuri methi (dried fenugreek leaves)
½ tsp caraway seeds (ajwain/ omam)
1 tsp black sesame seeds
1 tsp chilli powder
½ tsp cumin powder
salt to taste

Method:

Mix all the ingredients and enough water into a softish but elastic dough similar to dough for making chapathi.Cover and keep aside for 30 minutes. Pinch off a ball of dough the size of a small lemon/ lime and roll out into as thin a circle as possible(wafer thin is good). Dust lightly, if necessary, with whole wheat flour while rolling out the dough to prevent it from sticking.

Heat a cast iron griddle. Put the rolled out dough on it and cook, over low to medium heat on both sides till faint brown spots start appearing.Now take a thick kitchen towel, fold it and roll it up into a size fills your palm. Holding the rolled up towel press down on the cooked dough circle, a little at a time till every part of the circle has been pressed down. This ensures that it cooks and crisps out evenly. Now turn the khakhra over and repeat with the other side. The khakhra would now have a light brown colouring on both sides and would have become crisp.(this step requires time and patience) If you would like, the khakhra can be brushed with butter or ghee at this point. Cool on a cookie rack. Finish the rest of the dough in this manner.When cool, store in an airtight container.

My recipe of Dhokla| Simple and delicious recipe of Dhokla

^Dhokla:

Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas). Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

^Ingredients:

^{Gram flour (besan) - 2 cups}

^{yogurt - 1 cup}

^{salt - to taste}

^{turmeric powder - 1/2 tsp}

^{Green chilli - ginger paste - 1 tsp}

^{Oil - 2 tbsp}

^{Lemon juice - 1 tbsp}

^{Soda bicarbonate - 1 tsp}

^{Mustard seeds - 1 tsp}

^{Fresh coriander leaves chopped - 2 tbsp}

^{Coconut scraped - 1/2 cup}

 ^Method:   

^{Take gram flour in a bowl.} 

^{Add yogurt and approximately one cup of warm water and mix.} 

^{Avoid lumps. Add salt and mix again.} 

 ^{Leave it aside to ferment for three to four hours.} 

^{When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.} 

^{Mix Heat the steamer.} 

^{Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix.} 

^{Add it to the batter and whisk briskly.} 

^{Pour batter into the greased thali and place it in the steamer.} 

^{Cover with the lid and steam for ten minutes.} 

^{When a little cool, cut into squares and keep in a serving bowl/plate.} 

 ^{Heat remaining oil in a small pan.} 

^{Add mustard seeds.} 

^{When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.}  

 

 

Recipe of chicken tikka| Chicken barbecue| Fried chicken boti

Chicken tikka  is a chicken dish served in British and Indian cuisine. It is popular in countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt..

Ingredients:

Chicken - 1kg
Yogurt - 1 & 1/2 cup
Paprika - 1 tbsp
Garlic cloves - 4, pressed
Chili peppers - 1/8 tsp
salt -1 tsp
Cinnamon - 1/4 tsp
Ground cumin - 1/2 tsp
Ground cloves  - 1/8 tsp

 Method:

• Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
• For the marinade, combine all the remaining ingredients.
• Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
• To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

Recipe of Vegetable pulao| Delicious veg pulao

Ingredients:

• Brown basmati rice - 200gms
• Olive oil -  2 tsp
• Bay leaf - 1
• Cloves - 2 to 3
• Cumin seed - 1 tsp
• Cinnamon - 2 & 1/2
• Salt to taste
• Carrot diced - 2
• French beans chopped - 10 to 12
• Cauliflower - half
• Green chilly - 2 sliced
• Chickpeas - 30 gms boiled
• Coriander - 1/2 cup chopped

Method:

• Soak the brown rice in 1 litre water for 2 hours. Drain and set aside.

• Heat a deep non-stick pan. Add the oil, followed by the bay leaf, cloves, cumin seeds and cinnamon, and sauté for a few seconds or until the spices are fragrant.

• Stir in the drained rice and salt and roast for 1–2 minutes.

• Add 700ml water, bring to the boil, then add the carrots, French beans, cauliflower, mushrooms and chillies. Return to the boil, reduce the heat, cover and cook for 35 minutes.

• Add the peas and chickpeas and mix gently. Cover and cook until the chickpeas are tender. Garnish with the coriander leaves.

 

Recipe of chicken korma| Tasty delicious Chicken korma

Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.

^Ingredients

• Small Chicken pieces - 1 kg
• Cooking Oil - 1/2 cup
• Chopped Onion - 1 & 1/2 Cup
• Cloves Garlic - 10-15
• Ginger -1 piece
• Yogurt - 1 cup
• Milk - 1 1/2 Cup
• Lemon Juice - 4 tbs
• Coriander - 1/2 cup
• Cardamoms - 3
• Cinnamon - 2 sticks
• Black Pepper Powder - 1/2 tbs
• Garam Masala - 1 tbs
• Red chilli powder -  1& 1/2 tbs
• Salt to taste

Method:

• Take a non-stick pan and heat the Cooking Oil in it. Then fry Onion till it turns to golden.

• Add garlic, ginger, coriander, cardamoms, cinnamon, red chilli powder and salt. Stir and fry it untill oil separates from the gravy.

• Then add Chicken and fry it for 5-10 minutes. After that add yoghurt and milk, stir it well.

• Cover the pan and cook it on lowish heat for approx 20-25 minutes.

• Then open it and add sugar, garam masala and lemon juice.

• Stir it and cook it again until it gets creamy and oil separates from the gravy.

• Now it is ready to serve. Serve it with love and Garnish it with onion pieces and fresh coriander.

 

Recipe of Butter chicken| Delicious mouth watering recipe butter chicken

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is regarded to have been first introduced by Moti Mahal, Daryaganj . Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.

Ingredients:

• Boneless chicken skin removed - 1 kg
• Juice of 1 lime
• Salt to taste
• Red chilli powder - 1 tsp
• Cloves - 6
• Peppercorns - 8 to 10
• Stick of cinnamon - 1 inch
• Bay leaves- 2
• Almonds 8 to 10
• Seeds from 3-4 pods of cardamom
• Fresh yoghurt- 1 cup
• Cooking oil - 3 tbsps
• Onions - 2chopped
• Garlic paste - 2 tsps
• Ginger paste - 1 tsp
• Coriander powder - 2 tsps
• Cumin powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Tomatoes, ground into a smooth paste in a food processor - 5 to 6
• Chicken stock - 1/2 litre
• Kasuri methi  - 2 tbsps
• Soft butter - 3 tbsps
• Coriander leaves to garnish

Method: 

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

Recipe of Dal Makhani| Delicious dal makhani

 Dal Makhani ("Lentil rich sauce") is a staple food originating from the Punjab region of the Indian subcontinent. The dish differs from other popular Punjabi dal dishes, such as dal tadka, in that the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans (rajma), rather than red lentil (masoor).

Ingredients:

•  whole urad - 3/4 cup

•  rajma - 2 tbsp

• salt to taste

•  butter - 3 tbsp

•  cumin seeds -1 tsp

• 2 green chillies , cut lengthwise

•  Cinnamon - 1 small stick

• Cloves - 1

• Cardamoms -3

• Finely chopped onions - 1/2 cup

• Ginger - 1/2 tsp

• Chilli powder - 1 tsp

• Turmeric powder - 1/4 tsp

• Fresh tomato puree - 1 &1/2 cups

• Cream - 1/2 cup

•  Chopped coriander - 2 tbsp

•  Fresh cream for the garnish - 1 tbsp

Method:

• Pick, wash and soak sabut urad and rajma overnight in three cups of water.
•  Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. 
• Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. 
•  Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. 
• Add slit green chillies, tomatoes and sauté on high heat.
•  Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. 
• Add the cooked dal and rajma along with the cooking liquour.
•  Add some water if the mixture is too thick. Add garam masala powder and adjust salt. 
• Simmer on low heat till the dals are totally soft and well blended. 
• Serve hot.

Recipe of Shami kebab|Delicious shami kebabs

Shami kebabs are an extremely popular snack in Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.
A variation of Shami kebab is also found in Bangladeshi cuisine. The recipe is almost the same, but has a different taste from the original.

Shami Kebab

Ingredients:

• Bengal gram - 50 gms
• Mutton - 500 gms
• Ginger - a small piece
• Garlic - 4-5 cloves
• Onion - 50 gms
• egg - 1
• Cinnamon powder - a pinch
• Coriander powder - 1/2 tsp
• Coriander leaves - half bunch
• Cumin powder - 1/2 tsp
• salt - to taste
• turmeric - a pinch
• Green chillies - 4 or 5
• pepper - a pinch
• Oil to fry

Method:

• Clean and cut the mutton into small pieces.
• Boil the meat and gram together and mince it.
• Chop half the onion,green chillies and coriander leaves.
• Grind the remaining onion,green chillies and coriander.
• Mix together the minced meat,gram, salt, all spices except the chopped ones
• Bind with egg and divide the mixture into equal portions
• Place the chopped spices in the middle and make the ball and press slightly
• Shallow fry the kebabs till golden brown
• Serve hot with green chutney as a starter.

Recipe of Kachche gosht ki biryani|Mutton biryani

The kachche gosht ki biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice, and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

 Kachche gosht ki Biryani

Ingredients: 

 

• Basmati rice-1/2 kg

• Mutton - 1 kg

• Meat tenderizer - 1 tsp

• Golden fried sliced onion - 2 cups

• Ginger garlic paste - 2 tbsp

• Garam masala powder - 2 tbsp

• Garam masala - 2 tbsp

• Red chilli powder - 1 tbsp

• Turmeric powder - a pinch

• Curd - 2 cups

• Coriander leaves - 1 bunch

• Mint - 1 bunch

• Green chilli - 3

• Black cumin - 1 tsp

• Lime juice - 2

• Oil - 5 tbsp 

Method:

• First boil the water ,add oil, salt and cook rice half cooked.

• Next marination of mutton, in pan take mutton, add all the spices and curd, onion, 

• Now n a pan add the marinated mutton in the bottom and top it of with half cooked rice,add mint leaves, coriander leaves, fried onions.repeat the same process twice.cook for 30min.

Recipe of Aloo ka paratha| Delicious Aloo paratha

Aloo ka paratha is one of the healthy Indian recipe mostly found cooked in northern part of India. Potatoes are stuffed into plain flour dough. Aloo ka paratha is delicious breakfast recipe and very simple can be cooked easily.

Aloo ka paratha:

Ingredients:

• Plain flour   – 2 cups

• Salt – 1 tsp.

• Onion finely chopped- 1 small

• Potatoes – 4 medium size

• Zeera powder-1tbsp

• Dry Fenugreek leaves -1 tbsp.

• Green chilies (finely chopped) – 3

• Cilantro- finely chopped

• Vegetable Oil for making the parantha

• Water for kneading

• Salt according to taste

 Method:

• Sieve the flour, add little salt and water
• Knead to soft dough and cover with a wet cloth
• Keep the dough aside for atleast half an hour.
• Mash the potatoes.
• Add onions, dry fenugreek leaves, green chillies and mix well.
• To the above mixture add all the remaining spices and mix well.
• Divide the dough into balls of equal portions.
• Roll each ball in the form of a small puri.
• Now fill small quantity of above mixture and close it from all sides.
• Apply some flour on both sides (in order to avoid stickiness) and roll it gently.
• Now cook on a tava, by applying little oil on both sides.
• Cook until light you get brown.
• Serve with Chutney or Pickle or Plain Curd.

My recipe of Dum Aloo

Dum Aloo

Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices.This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger etc.

Ingredients:

• Potatoes, small size
• Tomato, 1 large size
• Onion, 1, chopped
• Green chili, 1, chopped
• Ginger, 1 small piece
• Garlic, 3 cloves
• Coriander leaves, 1/2 cup, finely chopped
• Lime juice Fresh, 1 tsp
• Yogurt,1 /2 Tbsp
• Coriander powder, 1 tsp
• Red chili powder, 1/2 tsp
• Turmeric powder, 1/2 tsp
• Garam masala, 1/2 tsp
• Cumin, 1/2 tsp
• Salt to taste
• Canola/Olive Oil, 1 Tbsp 

Method:

• Wash the potatoes and boil in water till tender. 

• Take them out and prick them all over with a fork.Put tomato in a grinder and grind. Transfer the puree to a bowl and keep aside.

• Put onion, garlic, ginger and green chili in a grinder and grind to a paste.

• Add about 3 tsp water to yogurt and mix all the spices in it. Stir well to make a paste.

• Heat a non-stick frying pan and put oil. When the oil start smoking, add the cummin seeds and stir for a few seconds. Add garlic-ginger paste of step 3 and stir for 2-3 minutes.

• Add all the spices of step 4 and cook and cook on medium heat (stir frequently) until oil separates and a mesh type texture results (it takes about 5-7 minutes).

• Add tomato puree of step 2 and stir well for 1/2 a minute.

• Add potatoes, cover and simmer for 2 minutes.

• Garnish with chopped coriander.

Yakhni pulao

Yakhni pulao:

Ingredients:

• Mutton 1 kg
• Rice 4 cups (soaked)
• Onions 3 (sliced)
• Green chili 4 - 6 (roughly chopped)
• Ginger garlic paste 1 tbsp
• Rice 2 ½ cup
• Green cardamom 3 - 4
• Black cumin 1 tsp
• Cinnamon stick 2 (1 inch)
• Cloves 4 - 5
• Whole pepper corn 7 - 8
• Oil 1 cup
• Salt to taste

 STOCK: 

• 4 Green Chillies (Hari Mirch)
4 Cardamom Pods (Choti Ilaichi)

1 cup Dalda Oil or any other Cooking Oil

8 cups of Mutton Stock

Yogurt  ½ cup

 

Method:

• In a large heavy based pan add mutton, 7 glasses water, salt, whole onions , garlic and ginger.

• Take a muslin cloth, put fennel seeds, whole coriander seeds, black cardamom and white cumin.

• Tie a tight knot and place into the pan.

• Now cook this stock for approx forty five minutes, till meat tenders, separate meat from stock.

• Heat oil in another pan.

• Add sliced onions and fry till they turn golden brown.

• Now add whipped yogurt to the onions in the pan along with ginger garlic paste, green cardamoms, black cumin, pepper corn, cloves and green chilies.

• Stir fry the gravy for few minutes, then add mutton and cook till oil forms a layer over the gravy.

• Add the stock and heat until the mixture starts to boil.

• Drain the water from the soaked rice and add the rice to the pan.

• Add salt and cook on a medium heat, till water dries.

• Cover and steam for 10 minutes.
• Serve with curd raita