Showing posts with label Kashmiri. Show all posts

Sunday, April 16, 2017

Kashmiri Aab Gosht کشمیری آب گوشت

A wonderful and Delicious dish from Kashmir.☺

Kashmiri Aab Gosht

Ingredients:

Mutton 1/2 - 3/4 kg
Onion chopped 2-3
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green Chillies chopped 3-4
Salt to taste
Black pepper powder 1 teaspoon
Fennel powder 1 teaspoon
Cardamom small whole 4
Cloves whole 8-10
Caraway 1/2 teaspoon
Cinnamon stick 2-3
Black pepper whole 1/2 teaspoon

Milk full cream 3/4 litre
Cardamom small powder 1 teaspoon
Cinnamon stick 2
Butter 1 tablespoon
Oil 1 tablespoon

Procedure:

Take milk in a pan, add cardamom small powder and cinnamon sticks.
Boil on low flame till reduce to half.
Keep aside.
Now in another pan take mutton, ginger garlic pastes, onion, green chillies and spices. Add 1-2 glass water and cook on low heat till mutton is tender. (1-2 hours).
When mutton is tender add prepared reduced milk.
Cook on low heat for further 10-15 minutes on simmering heat.
At last, add butter and oil and simmer for 5 minutes.
Delicious Kashmiri Aab Gosht is ready.
Serve with Boiled Rice, pineapple chunks, blanched almonds, and raisin.

Sunday, November 13, 2016

Gobhi Dum گوبھی دم

Gobhi Dum is a delicious vegetarian dish cooked on slow heat.

Gobhi Dum

Ingredients

Cauli Flower (Phool Gobhi) chopped 2 medium flowers
Onion chopped 3
Tomatoes chopped 3
Ginger fresh paste 1 teaspoon
Garlic fresh paste 1 teaspoon
Fresh coriander leaves for garnish
Oil 1 cup
Salt to taste
Red chilies powder 1 teaspoon
Haldi powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon

Procedure:

Saute onion in oil till soft.
Then add ginger garlic paste fry for 2 minutes, add tomatoes and fry till oil separates out.
Now add cauliflower and fry for few minutes.
Lower the heat and cook till cauliflower is well done.
Garnish with fresh coriander leaves and simmer.
Delicious Gobhi Dum is ready.
Serve with roti or boiled rice.

Tuesday, January 12, 2016

Kashmiri Chai / Kashmiri Tea is one of the most wonderful tea with its beautiful and eye appealing pink colour. It take time to prepare this wonderful cup of tea. It is usually served on weddings and ceremonies in Karachi.

Kashmiri Pink Tea

Ingredients:

Water 2 cup
Green Tea leaves (special variety, Tapal's Gulbahar Green Tea is the best to choose) 2 teaspoon
Baking soda 1/4 teaspoon
Ice cold water 1 and 1/2 cup
Milk powder full cream (Nido) 3 teaspoon
Sugar 2-3 teaspoon
Cardamom small broken 3
Cloves 3
Finely diced almond 10
Finely diced pistachio 15

Procedure:

Take 2 cup of water in a stainless steel pan.
Bring to boil.
Then add green tea leaves and continue to cook till water remain half on medium flame.
Then add baking soda and bring to boil with continuous stirring (beating/airing) for 3-5 minutes.
When colour changes to brownish pink, turn off the flame.
Add ice chilled water in portion and with continuous airing/beating.
When colour turns to pink add milk powder, sugar, cardamom, and cloves.
Simmer for 5 minutes.
Then filter in another pan, add almond and pistachio and simmer again for few minutes.
Delicious and Warmer Kashmiri Chai is ready.
Serve hot.

Thursday, November 14, 2013

Kashmiri Pulao کشمیری پلاؤ

Kashmir is located in North of Pakistan, very beautiful , mountainous and rich cultured region. Kashmiri Pualo is one of the most popular rice dish from Kashmir. Fresh fruits and dried fruits are added with or without meat with sweet taste and no chilli but a lot of whole garam masala.

Kashmiri Pulao کشمیری پلاؤ

Ingredients:

Rice 1/2 kg
Boneless chicken cubes 1/2 kg
Onion chopped 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green Chillies chopped 3-4
Fresh Coriander leaves for garnish
Fresh Mint leaves for garnish
Saffron for garnish few thread
Oil 1 cup

Spices:

Salt 2 teaspoon
Cardamom large 2
Cardamom small 6
Cinnamon sticks 2
Cloves whole 8
Mace 2 petals
Black pepper whole 1/2 teaspoon
Bay leaves 2
Kashmiri Caraway 1 teaspoon
Cumin seeds whole 1 teaspoon
Fennel seeds 1 teaspoon
Sugar 1 teaspoon

Dry Fruits:

Almonds 15
Pistachio 1 tablespoon
Wall nuts 3
Pine nuts 2 teaspoon
Coconut sliced 1 tablespoon
Raisin 1 tablespoon
Kaju 10

Fresh Fruits:

Apple diced 1 cup
Pomegranate 1 cup
Peach diced 1 cup

Procedure:

Thoroughly wash and soak rice for 30 minutes. Drain and keep aside.
Fry onion in oil till light brown.
Add ginger garlic paste fry for 2 minutes then add spices and chicken cubes. Fry for 3-5 more minutes.
Then cook on medium flame till Chicken is tender. Add little water if needed during cooking.
When Chicken is tender add 3 glass water and cook when water boil add soaked rice and continue to cook with constant stirring till rice is near to cook and most of the water is absorbed.
Lower the flame sprinkle saffron, dried and fresh fruits then green chillies, coriander and mint leaves.
Tightly close the lid and simmer for 10-15 minutes.
Delicious Kashmiri Pulao is ready.
Serve hot with salad and mint raita.

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).

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.

Sunday, July 14, 2013

Hareesa (Pakistani Snack Dish) ھریسہ / حریسہ

Hareesa is a popular snack dish of Lahore Pakistan. It is a very tasty and mouth watering dish. Also Popular in Peshawar and Kashmir. However it is also well known in other cities of Pakistan. My meat seller Salman always ask me when will I cook Hareesa. When I was buying mutton from him two day back he again ask me weather you are cooking Hareesa today. I replied him yes now I am cooking Hareesa and Harees both. He also knows Harees (Arabian dish) because he also works for Shaikh Muhammad , The Ruler of Dubai, 4 month in a year. So he arrange both type of mutton for me, boneless for Pakistani Hareesa and with bone for The United Arab Emirates Harees. So I dedicate my this recipe to our Meat Merchant Salman, Rafa e Aam Society Market.

Hareesa/Harissa

Ingredients:

Mutton boneless 1/2 kg
Wheat, washed - soaked and drained 1 cup
Mung/Moong Dal washed 1 tablespoon
Oil 1/2 cup
Onion chopped 2
Tomatoes chopped 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Yoghurt 1/2 cup

Garnish:

Fried Onion 1/2 cup
Green Chillies chopped 3
Ginger Juliane cut 1 tablespoon
Fresh Coriander leaves 1 tablespoon
Fresh Mint leaves 1 tablespoon
Lemon wedges from 3-4 lemons
Chat Masala as required

Spices:

Salt to taste
Red Chillies powder 1 teaspoon
Haldi powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Black pepper powder 1/2 teaspoon
Garam Masala 1/2 teaspoon

Procedure:

Fry onion in oil till golden brown.
Add ginger garlic paste fry for 1 minute, then add tomatoes, yoghurt and spices fry for 3-5 minutes.
Now add meat and fry for few more minutes.
Add 2 glass water, mung dal and soaked wheat and cook on low flame till meat and wheat are fully tender. Add more water during cooking if needed.
When meat and wheat is fully tender mash it with masher (Gotni) .
Delicious Hareesa is ready to serve.
Serve hot with garnish.

Saturday, April 6, 2013

Rishta / Rista Kashmiri Dish رشتہ کشمیری ڈش

Rishta /Rista is a red coloured Kashmiri Kofta Curry made with lamb/mutton. It is a very delicious and tasty dish from authentic Kashmiri cuisine.

Rishta / Rista

Ingredients:

Mutton boneless 1 kg
Oil 1 cup
Onion chopped 3
Tomatoes chopped (optional) 3
Ginger paste 2 teaspoon
Garlic paste 2 teaspoon
Fresh mint leaves chopped 2 tablespoon
Besan, dry roasted, 1 tablespoon

Spices:

Salt to taste
Kashmiri red chillies powder 1-2 teaspoon
Cumin seed powder 1 teaspoon
Coriander powder 1 teaspoon
Fennel seed powder 2 teaspoon
Garam Masala 1 teaspoon
Hing (asafoetida0 1 pinch
Saffron few threads
Moaval (Cockcomb flowers/Celosia flower), for red colouring, 1-2 teaspoon
Moaval is not available in other cities, use red food colour instead if necessary.

Procedure:

Mix all spices together to make a spice mixture, divide in two portions, one to be use for kofta and one for curry.
Take mutton in a bowl, add one portion of spices, 1/2 quantity of ginger and garlic pastes , and besan. Mix well, then process in an electric food processor (chopper) to a smooth texture.
Knead well and make 2 inch size meat ball (kofta). Keep aside.
Now fry onion in oil till light golden, remove on a paper towel. Grind the fried onion and keep aside.
Now in the same oil add remaining ginger, garlic , 1/2 portion of spices, fry for 2 minutes, then add tomatoes fry for few more minutes and then add grinded onion and fry for 1-3 more minutes.
Now slowly introduce prepared koftas and cook for 5-10 minutes on low heat.
Then add 1-2 cup water and cook till koftas are fully cooked (30-45 minutes).
Delicious Rishta are ready to serve.

Sunday, February 24, 2013

Mutanjan متنجن

Mutanjan is a very delicious, nutritious and eye appealling dish from Royal Kitchen of Kashmir and Mughals Emperors. Its is also a costly dish and a lot of material is required to cook this wonderful dish.

Mutanjan

Ingredients:

Rice 1/2 kg
Mutton/lamb bonelss 3/4 kg
Oil/ ghee 400 ml
Yoghurt 1 cup
Onion chopped 2 large
Ginger paste 1 teaspoon
Garlic paste 1teaspoon
Salt 2 teaspoon
Red Chillies powder 1 teaspoon
Fennel whole 1 teaspoon
Coriander whole 1 teaspoon
Cloves whole 8
Black pepper whole 10-15
Cardamom brown 2
Cardamom small 8
Kashmiri caraway 1 teaspoon
Cinnamon stick 2
Raisin 1 table spoon
Almonds 20
Pistachio 30
Coconut fine slices 20
Coloured baby Cham Cham 20
Ashrafi 2 tablespoon
Khoya 3/4 cup
Saffron 20 threads

Procedure:

Soak rice in water, wash and drain . Keep aside.
Fry onion in oil till golden brown.
Add whole spices and mutton, fry for 2-3 minutes.
Then add ginger, garlic paste, Red chillies powder and salt, and yoghurt.
Fry for 5 minutes then add 2 galss water and cook on medium flame till mutton is tender.
Now add 2 glass water, when water boils add soaked rice.
Cook till rice are near to cook.
Lower the flame to simmering flame, sprinkle nuts, ashrafi, cham cham and khoya at top.
Simmer for 5 minutes.
Delicious Mutanjan is ready to serve.

Monday, February 18, 2013

Rajma राजमा

Rajma is a very famous Punjab, North Indian Red Kidney Beans Curry. It is a vegetarian dish full of vegetable protein and carbohydrates.

Rajma

Ingredients:

Rajma (Red Kidney Beans) 250 g
Oil 1 cup
Onion chopped 2
Tomatoes chopped 3
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green Chillies chopped 2
Fresh Coriander leaves for garnish
Salt to taste
Red Chillies powder 1-2 teaspoon
Haldi 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin seed powder 1 teaspoon
Garam Masala powder 1 teaspoon

Procedure:

Thoroughly wash and soak rajma in a covered pan for 6-7 hours in enough water. Keep aside retain boiling water.
Fry onion in oil till golden brown.
Add ginger, garlic , tomatoes and spices except garam masala. Fry for 5 minutes.
Now add soaked rajma and retained boiling water and cook on medium flame for 15-20 minutes.
Adjust gravy according to your need.
Sprinkle garam masala and fresh coriander leaves and simmer for 5 minutes.
Delicious Rajma is ready.
Serve with boiled rice/roti, Kachumber salad and pickle.

Sunday, December 2, 2012

Shabdeg / Shab Daig شب دیگ

Shabdeg/Shab daig is a very delicious dish of Kashmir origin. Shab means Raat/Night, daig means large cooking pot. Shabdeg is cooked on a simmering heat for whole night for a unique taste and aroma of full tender lamb/meat and Gongloo (Shaljam/Shalgam/Turnip) with blend of spices.
I am writing here recipe for home cooking.

Shabdeg (Shab Daig)

Shabdeg

Main Ingredients of Shabdeg

Turnip (Red Turnip)

Turnip

Shabdeg is a complex dish of boneless mutton, kofta and turnip (gongloo/shaljam).

Ingredients:
Stage 1
Ingredients for Gongloo (Shaljam/Turnip):

Turnips (Gongloo/Shaljam) 1/2 kg
Oil for frying

Stage 2
Ingredients for Kofta:

Mutton/lamb boneless 1/2 kg
Besan bhuna hua (roasted gram floor) 1 tablespoon
Ginger paste 1/2 teaspoon
Garlic paste 1/2 teaspoon
Fresh coriander leaves chopped 1 teaspoon
Fresh mint leaves 1/2 teaspoon
Salt 1/2 teaspoon
Paprika powder 1/2 teaspoon
Poppy seed paste 2 teaspoon
Fennel powder 1 teaspoon
Haldi powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Garam masala 1/4 teaspoon

Stage 3
Ingredients for Mutton Curry:

Mutton/lamb boneless 1/2 kg
Onion chopped 2
Yoghurt 1 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Salt 1 to taste
Paprika powder 1 teaspoon
Fennel powder 1 teaspoon
Poppy seed crushed/paste 1 teaspoon
Coriander powder 1 teaspoon
Garam Masala powder 1 teaspoon
Caraway whole 1 teaspoon
Cloves whole 5
Cardamom green whole 5
Qasuri Methi dried 1 teaspoon
Fresh Cream for garnish 1/2 cup
Fresh coriander leaves for garnish
Saffron threads for garnish

Procedure:
Stage 1
Preparation of Turnips:

Peel turnips, then prick all around with the help of fork.
Now fry these turnips in oil to a golden colour.
Remove and keep aside.

Stage 2
Preparation of Koftas:

In a bowl take boneless mutton add all other ingredients and mix well.
Now process in an electric chopper to a smooth texture.
Make small ball and keep aside.

Stage 3
Preparation of Mutton Curry:

Fry onion in oil till golden.
Now add ginger garlic paste and fry for 2 minutes.
Add yoghurt , spices and boneless mutton and fry for 5-6 more minutes.
Lower the heat and continue to cook for 30 minutes, At this stage add prepared golden turnips and koftas and cook till koftas, mutton and turnips are fully tender.
Cut off flame pour cream, and sprinkle garnish and keep on stove for 3-5 minutes with lid off.
Delicious Shabdeg is ready.
Serve with Sheermal

Sunday, October 14, 2012

Gushtaba (Kashmiri Dish) گشتابہ کشمیری ڈش

Gushtaba is one of the world famous dish from Kashmir. It is cooked on Royal ceremonies, weddings, celebrations and festivals.

Gushtaba Cooked without Fresh Cream

Gushtaba Cooked with Fresh Cream

Ingredients:

Boneless Mutton/Lamb 1kg
Yoghurt 1/2 kg
Oil 1 Cup
Fresh Cream 1 cup
Ginger paste 2 teaspoon
Onion chopped 1
Fresh Mint leaves finely chopped 1/4 cup
Fresh Coriander leaves for Garnish
Salt to taste
Fennel powder 2 teaspoon
Green Cardamom powder 1/2 teaspoon
Black Cardamom powder 1/2 teaspoon
Black pepper powder 1 teaspoon
Garam Masala 1 teaspoon
Cinnamon powder 1/2 teaspoon
Kashmiri Red Chilli powder 1/2 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon

Procedure:

Grind together all spices (if powder are not available).
Take boneless Mutton in a pan , add 1/2 quantity of spices powder, 1/2 ginger paste, all mint and mix well then run in an electric chopper to a fine texture.
Make large size meat ball and keep aside ( 10 balls from 1 kg mutton).
Now in a pan saute onion in oil, remove and grind and then add back to oil.
Now add remaining ginger and spices, fry for 2 minutes then add yoghurt and fry for 5 more minutes.
Now carefully introduce meat ball into gravy and cook on low flame till mutton balls are tender (20-30 minutes).
Garnish with fresh coriander leaves and simmer for 2 minutes.
Delicious Kasmiri Gughtaba is ready.
Serve with Naan/Roti.

Sunday, September 23, 2012

Tabak Maaz (Kashmiri Dish) طبق ماز

Tabak Maaz is a delicious Kashmiri dish prepared with mutton/lamb ribs. It is very tasty and popular dish prepared on weddings and ceremonies.

Ingredients:

Mutton/Lamb Ribs (Senay Ka Gosht) 1 kg
Milk full cream 1/2 litre
Water 1 cup
Oil for frying
Onion chopped 1 small to be used during frying
Ginger crushed/grated 2 teaspoon
Salt to taste
Paprika powder (Kashmiri Red Chilli Powder) 1 teaspoon
Haldi powder 1/2 teaspoon
Fennel powder 1 teaspoon
Garam Masala 1 teaspoon
Black pepper powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Cinnamon powder 1/4 teaspoon
Cloves whole 10-12
Cardamom small 6-8
Heing small pinch

Procedure:

In a pan take water and milk, add spices and mutton ribs and cook on low flame till meat is tender.
When meat is tender evaporate water, take out ribs and keep aside.
Now in a frying pan add 1/2 cup oil, add small quantity of onion and fry tendered ribs one by one. Remove onion when get dark and add fresh onion during frying to avoid burned flavour.
Place fried ribs in a platter, garnish with chopped fresh coriander leaves and serve with rice or bread.
The gravy can be served in a separated bowl.

Monday, September 19, 2011