Ingredients:
1 tbsp Ginger Powder
1 tbsp Fennel seeds
1 tbsp Shahjeera
6 Garlic cloves, minced
1 tbsp Pepper, red powder
2 Cinnamon sticks
6 Cardamoms
6 Cloves
1 Bay leaf
Salt to taste
1 tbsp Saffron
1 c Yogurt plain
1 tbsp Paprika
1 piece Pure hing
4 tbsp Ghee
2 lbs Lamb, cut int large cubes
Method:
- Grind together the spices.
- Soak saffron in yogurt.
- Heat ghee and fry the lump of hing
- Add meat and sear on all sides, frying until well browned.
- Pour in the yogurt and fry until liquid is absorbed.
- Add a glassful of water and the spices.
- Bring to a boil, reduce heat, and simmer, covered, until tender.
- Remove cover and cook until liquid is gone.
The Baingan Tikka is a delicious treat from the Kashmiri cuisine. Learn
how to prepare Baingan Tikka by following this easy recipe.
Ingredients:
• 6 large Brinjals
• 2 Onions, chopped
• ¼ cup French Beans, chopped
• ¼ cup Green Peas
• 1 Carrot
• 2 Potatoes
• 2 Tomatoes
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves
• 1 ½ piece Ginger
• 5 Cloves Garlic
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• 1 tsp Garam Masala
• 1 Lemon Juice
• Oil, for frying
• Salt, to taste
How to make Baingan Tikka:
• Boil potatoes, peel and mash it and keep it aside.
• Slit the brinjals horizontally and grill until it is half cooked. Now, scoop out the pulp and keep the shell aside.
• Take a bowl and grind leaves, mint, ginger, garlic and salt to make a smooth paste.
• Now, take a saucepan and heat oil in it. Put chopped onions in it and fry it till it turns golden brown.
• Add ground paste to this mixture and fry till the oil leaves the sides. Put carrots, beans, peas, potatoes and brinjal pulp and fry it for 6- 7 minutes.
• Now, put turmeric, coriander powder, cumin powder and garam masala with salt in it and fry well.
• Put lemon juice in it and remove from the flame.
• Now, use it as filling in each brinjal shell and roast in a grill. Serve hot.
Turnip Curry is also known as Shalgam Korma. Learn How to make/prepare Shalgam Korma by following this easy recipe.
Ingredients:
• 1/2 kg Turnips
• 1/2 Cup Onions (chopped)
• 1/2 cup Yoghurt
• 1/2 cup Oil
• 3 tsp Almonds
• 3 tsp Grated coconut
• 3 tsp Poppy seeds
• 3 tsp Sesame seeds
• 3 tsp Coriander seeds
• 1 1/2 tsp Chili powder
• 2 tsp Garlic & Ginger Ground
• 3 tsp Coriander seeds
• 1-1/2 tsp Chilly powder
• 3 tsp Almonds
• 3 tsp Desiccated coconut
• 2 tsp Garlic & ginger, ground
How to make Turnip Curry:
• Dry roast all the seeds, almonds and coconut in a frying pan and grind to a fine paste. Add to the yoghurt with ground spices and set aside.
• Heat oil, add sliced onions and fry until light brown.
• Wash the turnip and cut into pieces.
• Add the turnips to the pan and fry until light brown.
• Add yoghurt mixture and fry for about 5 min.
• Add 1/4 cup water, cover and cook over very slow fire until turnips become tender, and a thick gravy has formed.
• Add salt to taste.
• Turnip Curry is ready.
Lamb Curry is a yummy non-vegetarian recipe from the Kashmiri cuisine. Learn how to make/prepare Kashmiri Lamb Curry by following this easy recipe.
Ingredients:
• 5 strands Saffron
• 100 g Blanched Almonds
• 4 tbsp Sunflower Oil
• 3 Onions, sliced
• 2 Cloves Garlic, finely diced
• 1/2 tsp Ginger, finely diced
• 3 Dried Chillies, preferably Kashmiri
• 5 Green Cardamoms
• 1 tsp Fennel Seeds
• 1/2 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garam Masala
• 1kg Lean Lamb Leg, diced
• 140 ml Double Cream
• Salt, to taste
• ½ tsp Black Pepper, freshly ground
• 140 ml Natural Greek Yogurt
• Oil, for cooking
How to make Kashmiri Lamb Curry:
• Take a small bowl and put saffron in it, along with 300 ml warm water. Let it infuse.
• Set the oven at the highest setting and scatter the almonds on a non stick baking tray.
• Roast for 5 minutes or till they turn golden in color. Remove and set aside.
• Place the saucepan on medium heat and heat some oil in it.
• In the hot oil, fry onion, garlic, ginger and chilies in it, till onions become soft.
• Now, put cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes.
• Set the heat on high flame and add lamb to it. Fry till it turns brown.
• Add saffron, water, cream and black pepper to it and cook for an hour.
• Add almonds and cook for further 30 minutes or till the lamb is tender.
• Remove from heat and stir in the yogurt. Serve.
The Kashmiri Mutton Curry is a sumptuous recipe from the Kashmiri cuisine. Learn how to make/prepare Kashmiri Mutton Curry by following this easy recipe.
Ingredients:
• 1 kg Mutton
• 1 tbsp Ginger powder
• 1 tbsp Saunf powder
• 2 Cinnamon, cut in pieces
• 250 g Curd
• 100 g Khoya, ground to a powder
• 1 tbsp, Sugar
• 250 ml Milk
• 1 tsp Cumin seed powder
• 12Green cardamom, crushed
• 100 g Ghee
• Water, as required
• Salt, as per taste
How to make Kashmiri Mutton Curry:
• Wash mutton thoroughly and cut mutton into small pieces.
• Cook it in heavy bottomed pan with the ginger powder, saunf powder, cinnamon and enough water till it is tender.
• Take a bowl and put curd, khoya, sugar, cumin seed powder, cardamom and salt in it. Blend it properly.
• Add the blended mixture to the meat and mix well.
• Lower the heat and add milk to the mixture and stir continuously.
• Turn the flame on simmer and cook it for 15 minutes. Add ghee to it and cook it for 10 minutes more.
• Remove from the heat and serve hot with rice.
The Kashmiri Pulao is a very tempting recipe from the Kashmiri cuisine. Learn how to make/prepare Kashmiri Pulao by following this easy recipe.
Ingredients:
• 2 cup Long Grain Rice (basmati)
• 2 cup Milk
• ½ cup Cream Beaten Smooth
• 1 tsp Sugar
• Salt to taste
• ½ tsp Cumin Seeds
• 3 Cloves
• 1 inch Cinnamon
• 3 Cardamoms
• 1 Bay Leaf
• 2 tbsp Ghee
• 1 cup Canned Mixed Fruit, chopped and drained
• 2 - 3 Edible Rose Petals
How to make Kashmiri Pulao:
• Wash rice and soak it for 15-20 minutes.
• In the meanwhile take a bowl and mix milk, cream, sugar and salt in it.
• Drain rice and keep it aside.
• Now, take a pan and heat ghee in it. Put cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it.
• When the seeds start to crackle, add rice and fry in ghee for 2 minutes.
• Add milk and cream mixture to it along with ½ cup water and bring it to boil. When boiled, simmer the flame, cover it with lid and let it cook.
• Make sure that the rice is not overcooked and it can be separated too.
• Now, gently mix it in drained fruit and sprinkle finely broken rose petals over it.
• Serve it hot with dal.
