Monday, August 5, 2013

Kabargah (Kashmiri Fried Chops) قبر گاہ کشمیری فرائیڈ چانپ

Wants to cook a very very tasty and different dish on This Eid ul Fitr then choose the following Kasmiri Dish. You and your family can not forget its taste.

I say  Eid Mubarak  عید مبارک  to all Muslims living from Toronto to Tokyo, Cape Town to Moscow, Oslo to Sydney and Brasilia to Shanghai.

Kabargah/Kamagah/Qambargah  is a traditional Kashmiri dish of Fried Chop. The chops are cooked in milk and spices to impart a creamy and milky taste to chops which is then coated with Chickpea flour (besan).

  • Mutton chops    10-12 pieces
  • Milk 1/2 litre
  • Water 1 cup
Spices To Be Tied In Muslin Cloths:
  • Cumin seeds whole 1/2 teaspoon
  • Kashmiri Caraway 1/2 teaspoon
  • Fennel seeds 1 teaspoon
  • Black pepper whole 12
  • Cinnamon sticks 2
  • Cloves 8
  • Bay leaves 2
  • Cardamom small 4
  • Ginger 1 inch piece
  • Kashmiri Red Chillies whole 2-3
Batter Ingredients:
  • Chickpea flour  1/2 cup
  • Salt 1/2 teaspoon
  • Kashmiri Red Chillies powder 1/2 teaspoon
  • Haldi powder 1/4 teaspoon
  • Hing 1 pinch
  • Water as required
  • Oil for frying
  • Knot spices in a muslin cloth.
  • Take chops, knoted spices, milk and 1 cup water in a pan.
  • Cook on low flame with lid open till chops are tender (60-90 minutes)
  • Dicard spices knot. Evaporate water.
  • Take out chop and keep aside to cool.
  • Make batter by mixing all batter ingredients.and adding water in portion to make a thin batter.
  • Now heat oil in a wok (Karahi), dip the tendered chops in water and fry to a golden colour.
  • Delicious Kabargah is ready.
  • Serve with raita, sheer mall or roti and salad.