RECIPE ROGAN JOSH ( KASHMIRI LAMB DISH)

ROGAN JOSH                         

Sno            Ingredients                 Quantity

1                    Lamb                           1 kg

2                    Red onions                 150 gms

3                    Curd                            100 gms

4                    Ginger                         25 gms

5                    Garlic                          10 cloves

6                    Cloves                           8

7                    Bay leaf                       4

8                    Green cardamom       25

9                    Cinnamon                   2 inch stick

10                Degi mirch                  2 tbsp

11                Ratan jot or maval    1 tbsp

12                Pepper crushed         1 tsp

13                Turmeric pwd            1 tsp

14                Coriander seeds         20 gms

15                Whole red chili          6

16                Tomatoes                   600 gms

17                Ghee                           100 gms

18                Salt to taste

Methods

1        Cut lamb in to even size pieces around 1.5 inch thick, wash and keep a side.

2        Slice onions, make paste of ginger and garlic.

3        In a thick bottomed pot heat ghee and add whole garam masala.

4        Add ginger garlic paste and fry for 5 minutes

5        Add onions and fry till golden.

6        Add meat pieces and continue cooking

7        Soak ratan jot in water.

8        Add degi mirch, crushed black pepper, crushed coriander seeds, whole red chilies and continue cooking.

9        Chop tomatoes and add in to the above mixture and continue cooking, maintain slow cooking process along with continuous stirring.

10    Add ratan jot extract.

11    Whisk curd and add it in to kadhai, continue cooking.

12    Sprinkle small amount of water if needed, continue cooking till meat is tender.

13    Add a small amount of water and simmer for 10 mintues.

14    Serve garnished with chopped coriander, sprinkle of garma masala

The dish should be reddish in color and fat should be flowing at the top layer

Recipe Kashmiri Nadir Yakhni

Nadir Yakhni 

Sno                  Ingredients                 Quantity

1                      lotus stem                  500gms

2                      curd                            400ml

3                      onions                         150 gms

4                      cloves                          10 flakes

5                      cinnamon stick          2 inch pc

6                      green cardamom       6

7                      black cardamom        2

8                      shahi jeera                  1  tsp

9                      degi mirch                  2 tsp

10                    saunf pwd                  1 tsp

11                    saunth                        1 tsp

12                    mint leaves                 2 tsp

Methods

1        peel, wash and cut lotus stems in thin long and diagonal pieces and soak in water.

2        Boil lotus stem in salted water.

3        Slice onions, and fry till golden brown, grind to make a smooth paste.

4        Heat ghee in a kadhai, add all the whole spices, add whisked curd and cook for 10 minutes.

5        Add onion paste, add all the powdered masalas and cook for another 5 minutes

6        Add lotus stems and simmer till they are mixed with the masala

7        Adjust seasoning

8        Serve hot 

Recipe Beans Foogath

Beans Foogath

Sno                        Ingredients                 Quantity

1.                              French Beans                          250Gms

2.                              Onions                                     50 gms

3.                              Curry Leaves                         1 sprig

4.                              Green chilies                           2-3

5.                              Mustard seed                          ½ tsp

6.                              Grated coconut                       ½ no

7.                              Oil                                            45 ml

8.                              Black pepper                           a pinch (optional)

9.                              Sugar                                       a pinch

10.                          Coriander leaves                   for garnish

Methods

1)      Wash and dry beans, remove strings and cut in to diamond shape.

2)      Finely chop onions and green chilies.

3)      Heat oil in kadhai, add mustard seeds and let it crackle.

4)      Add chopped onions and green chilies, cook till onions are translucent.

5)      Add beans and salt, continue cooking till beans are tender. ( ensure beans are not browned and shrink too much, it should remain soft and succulent)

6)      Add grated coconut, sugar and pepper powder.

7)      Serve hot garnished with coriander leaves. 

Recipe Pork Vindaloo

Pork Vindaloo                                                            

Sno                        Ingredients                 Quantity

1)                              Pork                            1 Kg

2)                              whole red chilies       6-7

3)                              Vinegar                       50 ml

4)                              Ginger                                     30 gms

5)                              Garlic                          30 gms

6)                              Cumin seeds               2 tbsp

7)                              Oil                               45 ml

8)                              Onions                        250 gms

9)                              Tomato puree            60 ml ( optional)

10)                          Salt                              to taste

11)                          Coriander leaves for garnish

Methods

1.      Clean and wash pork.

2.      Blend vinegar, red chilly, ginger and garlic and make a paste.

3.      Apply the paste on meat, leave it for around 6-8 hrs.

4.      Slice onions.

5.      Heat oil in a cooker, add cumin seeds and let it crackle. Add onions and cook till brown.

6.      Add meat cook for 5 minutes. Add remaining marinate and tomato puree, cook for a minute.

7.      Add sufficient water (meat should be partially dipped in water). Cook on a slow flame for around 45 minutes, till the meat is cooked.

8.      Serve garnished with chopped coriander leaves.

Recipe Dhaas Bhindi

                                      

Sno                  Ingredients                 Quantity

1)                        Okra ( Bhindi)             250 gms

2)                        Garlic                          15 gm

3)                        Green chillies              5 nos

4)                        Turmeric                     1 tsp

5)                        Coriander powder       2 tsp

6)                        Red chili powder         ½ tsp

7)                        Anardana                    ½ tsp

8)                        Salt to taste

9)                        Oil                               60 ml

Methods

1)      Wash okra in running water and then pat it dry.

2)      Remove the ends and slit.

3)      Finely chop garlic and green chillies.

4)      Lightly roast anardana and crush.

5)      Mix all the dry powders along with finely chopped garlic and green chillies.

6)    Stuff the masala in okra, heat oil in a kadhai, cook stuffed okra on a slow flame till it is tender and cooked. Ensure the okra is not over cooked or dried.

Recipe Koki ( Sindhi Bread )

Koki           ( Sindhi Bread)                              

Sno                  Ingredients                 Quantity

1)                        Atta ( whole wheat flour ) 200gms

2)                        Onions                         50 gms

3)                        Green chilies               3-4

4)                        Coriander leaves         one bunch

5)                        Desi ghee                    40 ml

6)                        Cumin seeds                1 tsp

7)                        Anardana                    1 tsp

8)                        Red chili powder         ¼ tsp

9)                        Salt to taste

10)                    Oil to fry

Methods

1)      Sieve flour.

2)      Finely chop onions, green chilies and coriander leaves.

3)      Lightly roast anardana and cumin seeds.

4)   Mix all the ingredients (except oil for frying). Using enough water knead dough( the dough should not be kneaded too much, just mix the dough and leave it at a side for around 15 minutes)

5)      Cut the dough in to equal size around 5 to 6 pieces, roll in to a thick pancake( paratha).

6)    On a griddle lightly roast it from both sides, remove and again flatten it with a rolling pin. Again roast on griddle and complete cooking.

7)      Serve with tomato chutney or a main course like kadhi or saibhaji.

Recipe Sindhi Kadhi

Sindhi Kadi                                                    

Sno                  Ingredients                 Quantity

1.                  Besan                          50 gms

2.                  mustard seeds            ½ tsp

3.                  Heeng ( asafoetida)   a pinch

4.                  fenugreek seeds         ¼ tsp

5.                  cumin seeds               1 tsp

6.                  curry leaves                1 sprig

7.                  Green chilies              4 nos

8.                  Ginger paste               1 tsp

9.                  Tomatoes                   60 gms

10.              Tamarind pulp           30 ml

11.              Red chili powder       1 tsp

12.              Turmeric powder       1/2 tsp

13.              Oil                               60 ml

14.              Guar ki phalli             5-8

15.              Potatoes                     50 gms

16.              Ladies finger               5-8

17.              Drum sticks                1-2

18.              Salt to taste

Methods

1.      In a kadhai heat oil, add besan and roast till brownish in color.

2.      Add mustard seeds, heeng, fenugreek seeds, cumin seeds, curry leaves, chopped green chilies and cook for a minute.

3.      Add ginger paste & chopped tomatoes, turmeric powder and red chili powder, cook for around five minutes.

4.      Add around 1.5 liters water and salt, simmer for around 30 minutes ( can also use pressure cooker, 4-5 whistles.)

5.      Cut beans, drumstick and lady’s finger in to 1 inch pieces and dice potatoes.

6.      Saute the vegetables till tender and fry lady’s finger.

7.      When the kadhi( besan mixture) is cooked, add vegetables and tamarind pulp. Simmer for another 10 minutes.

8.      In case the kadhi is too thick, add water, if thin simmer for another few moments.

9.      Add the fried lady’s finger, adjust seasoning and serve garnished with chopped coriander leaves.