Thursday, June 28, 2018

DHANIWAL KORMA / KASHMIRI LAMB CORIANDER KORMA


Dhaniwal Korma is a flavourful lamb curry from Kashmir. It has a rich and creamy gravy with nut paste and flavoured with spices and saffron. You can relish it with Khamiri roti or Kashmiri pulao.

 In our group, "Shhhhh Cooking Secretly"  the theme of the month is "Jammu and Kashmiri Cuisine"
I am paired with Sasmita Sahoo Samantha who gave me the 2 secret ingredients - Mutton and Yogurt.
Sasmita blogs at The First Timer Cook  Do visit her lovely space and check out some lovely recipes.

Ingredients:



Mutton ............ 500 gms
Cloves ........... 3-4
Green cardamoms .. 4
Fried onion paste ... 3 tbsps
Garlic paste ............. 1 tsp
Turmeric powder ...... 1/2 tsp
Coriander powder ...... 2 tsps
Kashmiri chilli powder .. 1/2 tsp
Garam masala powder ... 1 tsp
Saffron ...................... 2 pinches
Cashew nuts ............. handful
Yogurt ...................... 1/2 cup
Milk ....................... 2-3 tbsps (to soak saffron)
Coriander leaves ...... 1/2 cup
Salt ....................... to taste
Oil or Ghee ........... 6-7 tbsps.


Method:

Heat oil in a pressure cooker and add the cardamoms and cloves.







Tip in the meat and saute for few minutes.








Add 1 cup water, little salt and close the cooker. Cook for 7-8 whistles or until the meat is almost done.








Now add the spice powders and the fried onion paste. Add 1 cup water.







When it starts to boil reduce the flame,







 Stir in the cashew nut paste or powder. Stir to mix.









Next stir in the whisked yogurt.








Add the saffron infused milk and check the salt.









Finally tip in the coriander leaves. Simmer for half a minute.
Now the korma is ready to be served.










Recipe Credits - Sarla Razdan (Author of Kashmiri Cuisine Through The Ages)

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Friday, June 22, 2018

RABRI & KULFI MADE FROM LEFT OVER KAJU PISTA KATLI


During festive season we have lot of left-over sweets. We can use them to make rabri or kulfi. I tried out for the first time and the result was amazing. The rabri and kulfi both were absolutely divine. It hardly took 10 - 12 minutes.

Ingredients:
Kaju pista katli .... 6-7 pieces
Milk .................. 1/2 litre
Malai ................. 3 tbsps
Sugar .................2 tbsps
Pistachios .......... few
Saffron ............. 1 pinch
Cardamoms  .. 2-3


Method:

Break the katli into small pieces.









 Add the crushed cardamoms and saffron to the milk and boil until it reduces to half.







Now add the sugar.









Stir until it melts.









Tip in the katli pieces and stir with a spoon mashing them until well blended.










When the consistency is thick enough transfer the rabri into serving bowls.








Garnish with pistachios. Serve warm or chilled.







The same rabri can be set in kulfi moulds to make nice and creamy kufis.










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Tuesday, June 19, 2018

KASHMIRI PULAO


Kashmiri pulao is a flavourful and rich dish cooked with dry fruits and flavoured with saffron and whole spices. It can be served with veg and non veg Kashmiri curries. 

Ingredients:
Basmati rice .... 1 cup
Cashewnuts .... few
Almonds ......... few
Walnuts .......... few
Raisins ........... 1 tbsp
Black cardamoms ... 1
Green cardamoms ... 4
Cloves ...................... 4
Cinnamon ............. 1" piece
Saffron ..................  2 pinches
Milk ..................... 1/4 cup
Cherries .............. few (or pine apple pieces)
Salt .................. to taste
Ghee .............. 3 tbsps




Method:
1. Wash the Basmati rice and set aside.
2. Fry the dry fruits in 1 tbsps of ghee and set aside for garnishing.
3. Soak the saffron in warm milk.
4. Heat the remaining ghee in a pan and add the whole spices.
5. When they give out an aroma add the rice and saute for a minute.
6. Add 1 and 3/4th cups of water and salt. Let it boil.
7. When the rice is almost done add the saffron infused milk and stir.
8. Keep it on dum on a low flame.
9. Finally add the fried dry fruits and garnish with lightly fried cherries or pineapple pieces.

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Sunday, June 17, 2018

HING WALA AAM KA ACHAR / MANGO PICKLE WITH ASAFOETIDA


Summer is the time when mangoes are available and we start making pickles. There is also enough sunlight to keep the pickles out for maturing. This time I tried out a simple Hing Wala Aam ka Achar. This pickle has a strong flavour of hing or asafoetida compared to other pickles.
If you are making a small quantity then you need very little oil and the pickle can be stored in the refrigerator. But for large quantity it is better to have the oil floating on top which enables the pickle to last longer. Preferably mustard oil is better for pickles. However you may use other oils too if you like.

Ingredients:
Raw mangoes .... 2 cups (diced)
Asafoetida .... 1/2 tsp
Salt ................ 3-4 tbsps
Jaggery ......... 2 tsps
Turmeric powder .. 1/2 tsp
Red chilli powder .. 1/2 tsp
Mustard oil ...... 1/4 cup


Method:
1. Wash the mangoes well and wipe them with a kitchen napkin.
2. Cut them into small pieces with or without the skin as you like.
3. Mix the salt and leave them in a glass jar overnight.
4. Mix the remaining ingredients into the jar using a wooden spoon.
5. Heat the mustard oil to a smoking point and let it cool.
6, Stir it into the jar and shake.
7. Keep the jar in the sunlight for the pickle to mature. Once ready you can refrigerate it as the quantity is small.

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Thursday, June 14, 2018

ACHARI MATHIS


Crunchy and tangy achari mathis - a perfect accompaniment with masala chai.

Ingredients:
Whole wheat flour ... 1 cup
Maida ...................... 1 cup
Fine semolina ......... 2 tbsps
Achari masala ......... 1 tbsp
Mashed mango pickle .. 1 tbsp
Salt ............. to taste
Ghee ............ 2 tbsps
Ajwain .......... 1 tsp
Kasoori methi .. 1 tsp (optional)
Oil ........... for frying

Method:

1. Mix all the ingredients together and make a stiff dough adding water as needed.





2. Take small marble sized portions and press with fingers or roll out into small thick roundels.





3. Heat oil in a pan. Reduce the flame and fry the methis to a light brown colour until crisp. When the mathis are done you will notice that they sink down in the pan. 





Drain them on a kitchen paper tissue. Store them in an air tight container when they are completely cold.








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