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.
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).
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).
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| Kabargah/Kamargah |
Ingredients:
- 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
Procedure:
- 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.
