Rajasthani Mirchi Pakoda/ Chili Cutlet

This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada.

With the Monsoon comes those hot fried crispy treats with hot beverages like Masala Chai and coffee
give you that warm feeling inside and make any rainy day perfect.

I know,by listening this recipe name, you must have started thinking of bharwa mirchi pakoda where mashed potato is stuffed inside slit bhavnagari mirchi.

Hang on...I did it in a different way with same ingredients.
Instead of stuffing, I have coated the mashed potato mixture outside the mirchi and prepared the pakora. This way You can restore the nutrients of seeds and flesh inside chili. It won't change the taste instead add more taste and flavors to it.

I am sharing with you guys the same. Make this quick chatpati dish and like me enjoy this hot & spicy pakodas accompained by a sip of masala chai.

INGREDIENTS :

For stuffing:

4 medium potatoes, boiled and mashed
1-2 green chili, chopped
2 tbsp coriander leaves, chopped
1/2 tsp fennel seeds, dry roasted and crushed
1/2 tsp coriander powder
1/2 tsp dry mango powder (substitute : Lemon juice )
1/2 tsp cumin powder
1/2 tsp red chili powder
pinch of asafoetida
salt as required

For batter:

1 cup gram flour
Water as required (To make thick batter)
Pinch of asafoetida
1/2 tsp carom seeds
1/2 tsp garam masala powder
1/2 tsp red chili powder
pinch of baking soda (optional)
salt as required

Other ingredients:

6 bhavnagri chilies
oil for deep frying

Method:

1. Rinse the bhavnagari chilies with water. Keep them aside.
2. With a knife slit each chili from one side. Slit from the top and keep 1 cm space at the bottom before the slit. 
3. Slit all the green chilies this way and keep aside.
4. Steam potatoes in a pressure cooker till they are cooked very well.

Preparing stuffing:

1. Peel and mash the cooked potatoes.
2. Add all the ingredients listed for stuffing and mix them very well.

Preparing Chili Pakora:

1. Coat the potato mixture around the bhavnagari chili.
2. Coat all green chilies this way. keep aside.
3. In a bowl take all the ingredients listed for batter and make a medium thick batter. Add salt. add water as required. Don't make batter runny.
4. Dip the mashed potato coated chili in the batter and coat it very well with the batter.
5. Place it in medium hot oil gently.
6. Add more chili pakoras in the oil and fry them till they are golden. Carefully turn the pakoras in the oil.
7. When golden and crisp, remove the mirchi pakora.
8. Place them on a kitchen paper towels to remove excess oil.

Serve these rajasthani mirchi pakora hot with tomato ketchup, coriander chutney.You can add them as side dish in lunch menu.

Chicken Dum Biriyani

Authentic and elegant delicacy --
biriyani turns an ordinary day into an extraordinary day.

It is perhaps the best complete meal in the world that is the contribution from Mughals to India.
I am not fond of rice or rice related any recipe.
After marriage my husband prepared this recipe on the eve of New year and made me to taste it.
I tasted it for the first time. It was delicious mouth watering recipe full of aroma.
I found something unique about it but I was not good at cooking those days except for making chapathis ;)
He is adept at making many kinds of exotic recipes. I user to be silent spectator most of the time when he cooks anything.
I wanted to make for so long and on his birthday I presented Chicken DUM BIRIYANI with a small twist.

Surprisingly it came out so good and perfect, my husband liked it to the core
rich in flavours and tasted so luscious, lip smackingly yum that just one serving wasn't going to be enough.. The rice grains were fluffy, cooked well and separate. 

This biryani is one of the popular biryanis in India. The preparation method is quite different from the other kinds.  

Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. The Basmati rice cooked with layers of marinated chicken or meat is kept in a sealed container – usually clay pots which are sealed tightly with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and infuses the nutrients, flavors and aroma of its own herbs and spices in the food.  You can feel it when taking each and every bite. You won't miss out individual taste of any single element. Every element is shown star in this recipe which is I believe a best word of complement of it.

Ingredients:

250 gms Basmati Rice
1 Star Anise
500 gms Chicken with bone (boneless if you want)
1/4 cup Oil
2 large Onion, sliced thinly
Salt to taste

For Marination:

1/2 cup coriander leaves, chopped finely
1/2 cup Mint leaves, chopped finely
1/2 cup Curd 
4 Green Chilies, chopped 
3 tbsp Ginger Garlic Paste
1 tbsp Special Garam Masala Powder
2 tbsp Chili Powder
3 tbsp Coriander Powder
Salt to taste

For Special Garam Masala Powder:

10 Cloves
10 Cardamom
1 cm piece Mace
2 Bay Leaf 
5 cm piece Cinnamon
1 tbsp Cumin Seeds
1 tbsp Fennel Seeds

For Finishing:

Saffron a pinch
1/4 cup Lukewarm Milk
1/4 cup Coriander leaves, finely chopped
1/4 cup Mint Leaves, finely chopped
3 tbsp Ghee
50 grams Cashews
50 grams Raisins 
Rose Essence few drops

Method:

1. Marinate the chicken with all the ingredients. Let it marinate for minimum 2 hours but if you can keep it for overnight, it is great.
2. Wash and soak basmati rice for an hour.
3. Dry roast elements for special garam masala powder and blend them to a powder.
4. Take 2 glass of water in a pot and bring water to a boil. Once it boils, add in the drained rice and drop one star anise.
5. Add a tbsp of butter or oil to the boiling water while cooking rice. Cook it till it is 80 percent done. 
6. Drain it and set aside.
7. Heat oil in a pan. Shallow fry the onions till crisp, drain and set aside.
8. In same pot, add chicken and cook it in high flame, saute in between to avoid it from burning.
9. Cook it till the chicken is 90 percent done. Pre-heat the oven to 175 degrees C. 
10. Place chicken in a roasting pan. Bake uncovered 10-15 minutes in the preheated oven.
11. Get it out of oven and allow to rest.
12. Soak saffron in some warm milk.
13. Heat ghee in a pan and fry cashews and raisins till golden.

Layering biryani :

1. Take 1 ltr water in a pot and heat it.
2. On the top of this water pot, take a big pot where you want to cook biriyani so that the steam from water pot will provide heat to it. In this way, the base of biriyani will not get burnt while cooking.
3. Add 2 tbsp ghee. Spread over with the help of spatula.
4. Now a 1 inch layer of the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts and rose essence. Sprinkle 1 tsp of garam masala on it.
5. Place cooked chicken layer on it.
6. Repeat 2-3 steps.
7. Make a flour dough, stick on the lid and cover the entire pot or cover the entire pot with foil and cover with a plate. 
8. Place a weight over it and let it cook on a very very low flame for 20-25 mins.
9. Now remove the weight and foil and serve carefully.

Spinach Fritters

INGREDIENT:

    1 cup gram flour
    2 cup spinach, finely chopped
    1 large onion, julienne
    1 inch ginger, chopped
    2-3 green chili, chopped
    1 tsp fennel seed powder
    1 tsp red chili powder
    1 tsp coriander powder
    1 tsp cumin powder
    A pinch of asafoetida
    1 tbsp sesame seeds
    Water
    Salt to taste
    Oil for deep frying

METHOD:

1.     Mix everything to a semi thick batter. The batter should not be thin.
2.     Take spoonfuls and fry the pakora in hot oil till they are golden brown in color.

Serve palak pakora hot with chutney, tomato sauce or you can have it in indian meals.

NOTES:
1. The spinach and onions will release water once they are mixed with salt and the spice powders. so be careful while adding water.

Chicken Kosha

Spicy chicken with semi dry gravy.
It’s a pretty basic and simple chicken curry, but the approach gives it a whole different look and feels.
In this recipe, the ‘Masala’ gets cooked after the chicken unlike any other recipes.
It is very good option for party menu, pot luck or for any special occasions.
If you want to make your weekend or any day grand affair then this is perfect recipe to try.

Ingredients

750 Grams Chicken
2 bay leaves
4 dried red chilli/ green chillies
2 Pods whole green Cardamom
1/2 tsp sugar
2 cups Onion, finely chopped
1 Onion
4-5 Garlic
1 inch Ginger
2-3 medium tomatoes
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Roasted Cumin powder
1/2 tsp Kashmiri red Chili Powder
1 tbsp Meat masala
Salt To Taste
3-4 tbsp Mustard oil

Methods:

1. Blend garlic, ginger and onion to make a smooth paste.
2. Heat mustard oil in a kadhai.
3. When hot enough, add sugar. Let the brown fumes
4. Add crushed cardamom pods, bay leaves, dried red chili/green chillies slitted  and stir it in the oil.
5. Immediately add chopped onions. Saute the onions till golden.
6. Add chicken to it. Stir the chicken in the oil till the oil gets uniformly coated on the skin. 
7. Stir approximately about for 2 minutes.
8. Add turmeric powder to it. Saute for 5-6 minutes.
9. Add salt to it. Mix well.
10. Saute the chicken till the skin of chicken is golden brown. 
11. Add the ginger onion garlic paste to it. Stir the paste in and saute till the paste is almost incorporated with chicken.
12. Add coriander powder, red chili powder and cumin seed powder. 
13. Stir in the spices well and saute for 2-3 minutes. 
14. Add chopped tomatoes/ tomato puree to the chicken and saute.
15. Add meat masala and saute till you see some oil releasing from the sides. Keep on adding 1 tbsp of water while sauteing so as to prevent spices from burning and at the same time keep the water qty very less. This procedure should take about 10 minutes.
16. Remove from flame and cover the chicken.

Serve with simple pulao or spicy pulao, biryani, poori, paratha or plain rice.

Stuffed Parwal Masala

INGREDIENTS:

250 gms Parwal (pointed gourd)

For Stuffing:

2 tbsp Gram flour
3 tbsp Peanut powder, grounded
1/2 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Sugar (Optional)
1 tbsp Lemon juice
1 tbsp Oil
Salt to taste

For Gravy:

1.5 cup Tomato puree
1 cup Onion, finely chopped
1 tbsp Garlic
1/2 tsp Turmeric powder
Salt to taste
1 tsp Coriander powder
1 tsp Red chili powder
2 tbsp Oil

METHOD:

1. Wash and peel off the skin of parwal and slit from center. 
2. Remove the seeds from inside. Keep the seeds aside to add it in stuffing.

To prepare Stuffing:

1. Roast the gram flour and parval seeds separately.
2. In bowl take roasted gram flour, peanut powder, turmeric powder, red chili powder, coriander powder, garam masala powder, sugar, lemon juice, oil and salt to taste.
3. Blend the parwal seeds into powder and add it in the mixture.
4. Mix well all the ingredients and keep aside.
5. Take the slit parwal and stuff the filling inside the parwal.
6. Repeat the above steps and stuff all the parwal with filling and keep aside.
7. Place the stuffed parwal in a steamer and steam for 10 minutes or fry them in a pan until cooked properly.

To make Gravy:

1. Heat oil in a pan and add cumin seeds.
   
2. Once cumin seeds start spluttering, add the garlic paste and saute till raw aroma is gone.
3. Add finely chopped onion and saute till golden brown.
4. Add tomato puree, salt and turmeric powder.
5. Stir well. Cover a lid. Let it cook for 5 minutes.
6. Add remaining dry spices to it and saute.
7. Add left over stuffing mixture (if any) in the tomato gravy and stir it.
8. Let it cook until the oil oozes out of the gravy.
9. Add stuffed parwal to the gravy and mix well.
10. Let it cook for 5 minutes.

Serve bharva parwal masala with hot indian bread or

steamed rice.

Aloo Samosa

Monsoon has arrived finally and so has our desire to munch on a lip smacking hot samosa.
A great idea to make them for family gatherings or evening time snacks.

It is a flaky and spicy snack which has an crisp outer layer made of flour dough and rich flavourful filling of mashed potato, peas and spices.

This dough has a wonderful taste and texture and it's very easy to work with.

It has a mild lingering taste of chilli, ginger, coriander and cumin seed which makes it simply irresistible.  Its really a fun food frolics filled trip.

It is iconic Indian snack. Pair them with tangy tamarind chutney or coriander chutney for dipping.
Enjoy them with a cup of tea.

Ingredients:

For the dough:

2 cups Refined flour
1/4 cup oil
1 tsp carom seeds
Salt
Water as required

For the stuffing:

5 large potatoes, (boiled, peeled)
1/3 cup green peas. boiled
1 tsp fennel seeds powder
1 tsp coriander powder
2 tsp garam masala
1 tsp chat masala powder
2 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
4 green chillies. chopped
2 tbsp ginger, chopped
1 tbsp coriander leaves
Salt as required
2 tbsp oil for tempering

Oil for deep frying the samosas

Method:

Preparation of dough:

1. Mix all the ingredients for the dough except water and rub thoroughly.
2. Start kneading by sprinkling water and make a hard dough. Set aside for about 30 minutes.

Preparation of stuffing:

1. Take the boiled potatoes. Cut into cubes. Lightly crush them. 
2. Heat oil in a pan in high flame and add cumin seeds.
3. Once the cumin starts crackling, add the chopped ginger and green chili and saute till the raw aroma of ginger goes away.
4. Reduce the heat and add all the dry spice powders one by one.
5. Mix well and add crushed potato & peas.
6. Add salt and saute till it is mixed well.
7. Remove from heat and add the chopped coriander leaves from top and Mix well. Keep aside.

Preparation of Stuffing and Frying Samosa:

1. Divide the dough into round portions as per the size of the samosas required. (Here you can divide the dough into 6 equal sized balls)
2. Roll each portion of dough into a thin oval shape (Roti size)  and cut into 2 semicircles with knife.
3. Take a semicircle. Apply water on the straight side of the semicircle. 
4. Hold the semi-circle in your hand, fold the straight side, joining together the watered edges, seal the watered edges into a triangular pocket and press well.
   
5. Stuff the potato mixture and then seal the upper edges by applying water. Make sure not to have loose ends.
6. Repeat the above steps for rest.
7. Heat oil in a pan. Once oil is hot, gently drop the samosa and reduce the flame to low.
8. Deep fry samosa till golden brown and drain them on paper towel to absorb excess oil.
9. Before you drop the next samosa, increase the flame. Once you drop, lower the flame.

Serve them with coriander chutney.

Aloo Bhujia Sev

Ingredients:

2 cups Gram flour
4-5 medium sized Potatoes
Salt to taste
1/2 tsp Turmeric powder
2 pinch of asafoetida
1 tsp Garam masala

Method: 

1. Boil the potatoes, peel and grate them.
2. In a bowl take gram flour. Add grated potatoes, salt, asafoetida, turmeric powder, Garam masala in the bowl and knead to make a smooth dough. 
3. Cover this dough for 15 minutes.
4. Attach the desired net to the Sev making machine. 
5. Apply some oil on your hand, pinch a ball sized piece form the dough.
6. Put this dough in the machine and close it.
7. Heat oil in a frying pan,  set it in medium flame.
8. Once hot, push the machine's piston and put Sev in hot oil. 
9. Deep fry it for some time then turn it over, fry Sev till it turns light brown. 
10. Take it out and place on a plate covered with paper napkin. Fry all of the Aloo Bhujia Sev.
11. Allow the Sev too cool.
12. Store them in an air-tight container and enjoy this snack for 1 month.

Note:
You can use spices as per your requirement.

STUFFED POTATOES IN SILKY TOMATO SAUCE

Ingredients:

3 large Potatoes
1 large onion, roughly chopped
1 tsp Ginger garlic paste
2 Tomatoes, roughly chopped
2 tbsp Cashew nut
2 Green chilli, chopped
2 Kashmiri red chilli
1 tbsp Kasoori methi
1 tbsp garam masala
1 tsp turmeric powder
Salt as required
1/2 tsp Sugar
2 tbsp Butter
Oil for deep fry
1 tbsp Cream

For Stuffings:

1 tbsp Raisins, chopped
1 tbsp Almond chopped
1 tbsp Coriander leaves, chopped
1 tbsp chopped green chilli
1 tbsp Fried onions
Salt To Taste
1 tsp Butter

Method:

Preparation of Stuffed potatoes:

1. Take the potatoes peel them and cut them into half's and boil it.
2. Remove from heat when it almost to be cooked.
3. Scoop the potatoes and deep fry them.
4. Take scoped potato in a bowl and mash. Add chopped green chilli, raisins, coriander, fried onions, almond and salt. Mix it well. 
5. Stuff this mashed potato mixture in fried potato.

Preparation of Silky Tomato Gravy:

1. Heat 1 tbsp butter in a pan. Add onions and saute till golden brown.
2. Add cashew nuts and saute it for 5 minutes.
3. Add ginger garlic paste, saute till raw aroma is gone. 
4. Add kashmiri red chilli, green chilli, tomatoes. Mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame. Let it cool down.
5. Blend the cooked onion and tomato into a paste. 
6. Heat 1 tbsp butter on same pan.
7. Add onion and tomato mixture and cook it for 20 minutes. Stir frequently. Don't let masala to burn. 
8. Add salt, sugar as required, mix it and add hand-crushed kasoori methi.
9. Add water if the gravy is too thick.
10. Cook it for 5 minutes.
11. Add cream, mix it well.
12. Add stuffed potatoes and put the lid on and let it cook for some time,
13. then switch off the flame and serve it.

Egg Hakka Noodles

INGREDIENTS:

150 gms Hakka Noodles
1 large onion, chopped
2 tsp garlic, crushed
1 carrot, julienne
1 cup cabbage, shredded
½ cup beans, julienne
1 cup mushrooms, halved
1 small capsicum, julienne
½ cup spring onion, chopped
⅓ cup celery, julienne
2 eggs
1 tbsp green chilli sauce
2 tbsp Soya sauce
1 tsp Pepper Powder
Salt
Oil

METHOD:

1. Heat enough water in a pan with salt and few drops of oil.
2. When the water comes to a boil, add the noodles.
3. Stir and allow to cook the noodles till they are just cooked.
4. Drain them in a sieve.
5. Rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
6. Drain & keep aside.
7. Heat oil in a wok. Scramble the eggs and keep aside. 
8. In the same pan, add more oil if required, add chopped onion and garlic. Saute in high flame.
9. When onion becomes translucent, add rest of the veggies, except spring onion. 
10. Add salt. Cover and cook till the veggies are done. Make sure that it retains its crunchiness.
11. Once the veggies are done, add pepper powder and the sauces. Mix well.
12. Reduce to the low flame and add scrambled eggs, spring onion and noodles. Mix well. 
13. Cook on low flame for 2 minutes. Serve hot.

NOTES:

1. You can add any veggies of your choice. 
2. You can adjust the qty of veggies as per your requirements. 
3. If you are using sauces, be careful while adding salt to the recipe.
4. Adding sauces is optional.

Bhetki Macher Paturi

Marinated Steamed Fish in Banana Leaf Parcel 
Paturi recipe is a special way of cooking which we can apply for any fish. It is a low fat and high protein recipe.
If you are a vegetarian, then try this with paneer or with some other vegetables. You will definitely enjoy the preparation as well the food. 

INGREDIENTS:

2 Asian Sea Bass (bhetki) fish fillet

1 big banana leaf

1 cup grated coconut

100 grams mustard seeds

4 tbsp mustard oil or as required

1 tbsp salt or as required

1 tbsp turmeric powder
2 tbsp lemon juice (optional)
1 tbsp poppy seeds (optional)

10 green chilies to make paste
Green chillies as required while stuffing fish in banana leaves

Stitching thread

METHOD:

1. Cut the fish fillets in 2"/2" size and Wash them properly.
2. Marinate them with salt, lemon juice(if using) & turmeric powder and keep them aside for 30 minutes.
3. Take one large banana leaf (not very matured) enough to wrap the fish pieces. Cut into rectangles(6x10)pieces.
4. Blend the mustard seeds and green chillies into a paste. Keep aside.
5. Blend the poppy seeds into a paste. Keep aside.
6. In a bowl mix 2 tbsp mustard oil, turmeric powder, mustard paste, poppy seeds paste (if using), chili paste and grated coconut salt.
7. Lightly warm the Banana Leaf on the heat to make it soft and foldable.
8. Take 1 tbsp mixed paste on the piece of banana leaves, place one piece of fish on the paste and put another tbsp paste on the top of fish piece so as to cover the fish piece by the paste from both sides. Place one green chili on top of it.
9. Fold the banana leaf to wrap the content from all sides and tie with a piece of thread or a toothpick. Apply the same step for rest of the fish pieces.
10. Heat little mustard oil on a frying pan
11. Place the banana leaf parcels in one layer and close the pan with an air tight lid and cook on medium heat for 10 minutes each side. You can use microwave for this as well. Steaming the fish in banana leaf makes the fish very soft and tasty. 
    
12. When all the fish pieces are cooked, remove them from heat.
13. To give it smoky flavour, you can roast it for 2-3 minutes.
    

Serve the banana leaf wrapped fish pieces with steamed rice. 

You can now open the wrap and enjoy aroma as well as taste the juicy bhetki fish paturi recipe.

Banana Leaves for Serving Food

The best reason to have banana leaf is that it is perfect for serving food becoz of it's size, you can serve a large variety of dishes in the leaf from sweet to savory.
The small leaves are served for breakfast & dinner and the largest leaves are reserved for lunch, as usually lunch has a huge variety of dishes.
It is hygienic, just have to sprinkle water and wipe and the leaves are clean in a few seconds.

It is eco friendly to dispose a banana leaf. It's waterproof.

Banana leaf is full of antioxidants and eating hot, freshly cooked foods on the banana leaf is one good way to get all the antioxidants easily.
Lastly, I strongly believe that eating in banana leaf enhances the taste of the dish :)

It's a wonderful experience eating on banana leaves, I truly recommend that you try it.

Prawn Curry (Traditional Odiya Style)

Ingredients:

To Marinate:

500 gms prawns
1 large potato
1 tsp salt
1 tsp turmeric powder
1-2 tbsp mustard oil

To prepare gravy:

2 large onion
10-12 garlic flakes
1 1/2 inch ginger
1 inch long cinnamon
2 dry red chilis/ green chilis
2 large tomatoes
1 tsp cumin seeds
1 tsp turmeric powder,
1 tsp red chili powder
1 tsp sugar
1 tsp garam masala
1 tbsp chopped fresh coriander leaves
Salt to taste
4 tbsp oil for gravy preparation
Oil as required for pan frying the prawns
2 cups of boiling water

Method:

1. Clean prawn properly. Drain out water completely.
2. Add salt, turmeric powder and mustard oil. Mix well. Allow to marinate for 15 mins.
3. Cut the large potato in half lengthwise, then cut each half in halves again. 
4. Heat oil in a pan. Fry the marinated prawn in medium flame, till it turns golden brown colour.
5. Fry the potato till they are nearly cooked through. Remove from heat and keep aside.
6. Grind the cumin seeds, 1 inch cinnamon and dry red chillies (if using) into a powder. 
7. Add 1 onion, half of the garlic flakes and 1 inch ginger to the same grinder jar. Grind till the paste is smooth. Keep aside.
8. Finely chop the tomatoes and keep aside.
9. Coarsely grind the remaining onion and keep aside. 
10. Crush together the remaining garlic pod and ginger using a mortar and pestle. Take care not to make a very fine paste.
11. Heat the oil in a wok. Add the sugar and allow it to turn brown. 
12. When the sugar starts fuming, add the onion paste. Saute it for 1-2 minutes.
13. Add the crushed garlic-ginger and saute for 2 minutes.
14. Add the ground masala. Saute for 4-5 minutes till the raw smell goes off.
15. Add tomato and saute till it starts melting. With the help of spatula mash the cooked tomatoes.
16. Add 2 cups of boiling water to the wok. Bring to a boil on high flame.
17. Add fried potatoes and prawns to the wok. Cover with a lid and allow to boil for 7-8 minutes.
18. Check the seasoning and add salt/spices as required.
19. Sprinkle Garam masala to the curry and add coriander leaves. Mix well. Switch off the flame.

Serve hot with white rice.

Chicken Rogan Josh

A Kashmiri classic, Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means clarified butter or fat in Persian, while josh means intensity or passion or heat. Rogan josh thus means cooked in oil at intense heat.

Rogan josh, is actually brought to India by the Mughals which is inspired in turn from persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir as this place is having cooler climate. This recipe was adapted and now its the staple food in Kashmir.

Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.
Brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat

Kashmiri Pandits don't use onion and garlic.
Without onion it is amazing mutton curry in North India. Specially in UP this is cooked with Onions. Quality of meat plays an important role in this dish. Select meat with a lot of fat.

Authentic Kashmiri Pandit Style preparation:

1 Kg Mutton/Chicken/Lamb with lots of fat

Marinating Spices:
½ tsp ground Kashmiri chillies
½ tsp ground cinnamon
½ tsp ground green cardamoms
½ tsp ground black cardamoms
¼ tsp ground cloves
½ tsp ground black peppercorns
½ tsp ground fennel seeds

Main Gravy Ingredients:

½ cup vegetable oil/mustard oil
1-inch cinnamon stick
2 whole black cardamoms
5 whole green cardamoms
6 whole cloves

1 tsp whole peppercorns
1 tsp whole fennel seeds
1 tsp asafoetida powder
2 tsp dry ginger powder2 tbsp ground Kashmiri chillies 
2 cups whole-milk yoghurt
¼ cup rattan jot infusion (optional)
Salt as required

Note:
Rattan jot is a root of a herb. It is used as natural food coloring for its vibrant red colour.
Soak a small piece in hot oil or lukewarm water or  ground to a powder.
Rare nowadays, instead you can use standard red food color.
or
For the colour, you can get ‘kashmiri lal mirch’ powder; easily available in local market at least. And if you can, use mustard oil. Nothing beats the flavour of mustard oil in most authentic Indian regional dishes.

Method:

1. Clean the meat and wash it properly.
2. Add the marinating spices one at a time.
3. Press the spices into the meat, then keep aside for a 15-20 minutes.
4. Heat a pan on high flame for few minutes.
5. Add ½ cup vegetable oil/mustard oil and heat the oil until it starts smoking.
6. Reduce heat and add 1-inch cinnamon stick and 2 whole black cardamoms and 5 whole green cardamoms.
7. Add 6 whole cloves and 1 tsp whole peppercorns.
8. Increase heat and add 1 tsp whole fennel seeds.
9. Add the marinated meat and toss/fold the meat.
10. Coat evenly with the oil.
11. Cook until the meat is caramelised.
12. Add 1 tsp asafoetida powder.
13. Add 2 tsp dry ginger powder.
14. Fold into the meat and cook for 1 minute. 
15. Add salt to taste and fold into the meat. 
16. Add 2 tbsp ground Kashmiri chillies and fold into the meat.
17. Add ¼ cup rattan jot infusion if available else use red food color (optional)
18. Beat 2 cups whole-milk yoghurt and add to the pan.
19. Gently fold the yoghurt until it thoroughly coats the meat.
20. Cover the pan and cook over medium heat for about 1½ hours depending on meat type or until the meat is cooked and the rogan (red oil) comes to the surface.

Note:
If you are not fond of so spicy food, just reduce the quantity of the spices and use a slightly sweet yoghurt. 

Restaurant Style Preparation:

INGREDIENTS:

750gm lamb or mutton or chicken, bone intact, cut into pieces
7 black peppercorns
3 black cardamom pods
5 green cardamom pods
4 whole cloves
1 cinnamon stick
1 piece mace
2 large onions, finely chopped
Paste of 6 garlic cloves and 1 inch ginger
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp red chile powder
2 tsp ground fennel seeds
1 and 1/2 tsp garam masala (ingredients given below)
2 tomatoes, chopped
3 tablespoons plain yogurt
6 tbsp vegetable oil/mustard oil
Salt as required
Boiling water, as required
Handful chopped fresh cilantro

Garam Masala Ingredients:

7 black peppercorns
1 black cardamom pods
5 green cardamom pods
4 whole cloves
1 inch cinnamon stick
1 piece mace

Method:

1. Dry roast the Garam masala ingredients and blend it into a fine powder. Keep aside.
2. Heat the oil in a pan over a medium heat. 
3. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace and fry until the spices are sizzling and fragrant. 
4. Add the chopped onion, and saute until golden brown. (It would be more tasty if you can add fat to it and let it cook)
5. Add the meat pieces and saute for 3 to 4 minutes. Stir and let it cook until the meat pieces are evenly golden brown. 
6. Add the garlic and ginger paste it, stir well to combine evenly.
7. Reduce the heat and let it cook for 5 minutes, stirring in between. 
8. Add the ground coriander, cumin, red chili powder, fennel seeds, garam masala and stir it in medium flame.
9. Fold into meats and add tomato, yogurt and salt to taste. Stir well.
10. Cover the pan with a lid and then reduce the heat to low and simmer until the gravy is dried out. 
11. Add 1/2 cup of boiling water to the gravy, stir well and simmer for 7 to 8 minutes. Stir in between to avoid gravy from burning.
12. Let it cook until the gravy is thickened. 
13. Add sufficient boiling water to almost cover the meat and bring the mixture to a boil.
14. Reduce the heat to a simmer and let it cook until the meat is cooked through. 

Serve with steamed basmati rice or chapatis, naan, pulav. Garnish with some coriander leaves. Quick squirt of lemon juice.

Paneer and Spinach Fritters

Perfect snack with a hot cup of tea on a rainy day.

Quick to put together for a sudden get together or for a lazy weekend evening snack.

Ingredients:

150 gms cottage cheese
4 spinach leaves
5 to 6 green chillies
1 cup gram flour
½ tsp turmeric powder
1 tsp red chili powder
A pinch of asafoetida
1 tsp garam masala powder
½ to 1 tsp carom seeds
½ cup water or as required
Salt as required
Oil for deep frying (Optional Mustard oil)
Chaat masala for sprinkling

For the Ketchup Chutney:

½ cup Ketchup
1 tbsp Water
½ tbsp Chaat Masala
½ tsp Sugar
Sea Salt/Rock Salt as per the taste

Method:

To Prepare Paneer Pakora: 

1. In a bowl, mix all the ingredients, except paneer and oil.
2. Make a smooth and thick batter. Make sure to make it lump free.
3. Check the seasoning and adjust the spice level and salt.
4. Cut the cottage cheese into cubes.
5. You can pan fry the cottage cheese cubes till golden brown. (optional)
6. Heat oil for deep frying in a kadai. (You can use mustard oil, it will add nice aroma)
7. Dip each cube of cottage cheese in the batter and coat the cubes evenly with the batter.
8. Deep fry the paneer pakoras in medium flame till crisp and golden.
9. When oil stops bubbling around pakora, drain paneer pakoras on paper towels to remove excess oil.

To Prepare Spinach Fritters:

1. Dip each spinach leaf into the batter and coat it evenly. 
2. Gently place the batter coated leaf in the medium hot oil.
3. Deep fry the spinach fritters till golden and crisp. 
4. Drain spinach fritters on paper towels to remove excess oil.

To Prepare Green Chilli Fritters:

1. Slit the chilli in the middle.
2. Dip each chilli into the batter and coat it evenly. 
3. Deep fry the chilli fritters till golden and crisp.
4. Drain chilli fritters on paper towels to remove excess oil.

To Prepare Ketchup Chutney:

1. Mix all the ingredients together. Mix well.
2. Adjust the seasoning as per your requirement.

Serve hot paneer pakoras, spinach fritters and chilli fritters sprinkled lightly with some chaat masala with ketchup chutney.

Cauliflower in Pickling Masala (Achari Gobi)

Ingredients:

500 gms cauliflower, small florets
1 medium onion, finely chopped
1/2 cup tomato puree/finely chopped
4 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 tbsp plain yogurt
1 tbsp sugar (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds

1 tbsp chili powder

2 tbsp lemon juice (if you want more sourness)
1/2 cup cilantro leaves, finely chopped
3 tbsp of oil to fry Cauliflower + 1 tbsp oil for cook Achari Gobi
Salt as required

For the pickling masala

2-3 dry red chillies (You can roast Green chillies if you don't want red chillies)
1 tsp fenugreek
1 tsp nigella
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 inch cinnamon (optional)

Method:

Preparation of pickling masala:

1. Dry roast the spices in low flame.
2. Grind it to fine powder.

Preparation of Achari Gobi :

1. Marinate the cauliflower florets with some salt and turmeric.
2. Heat oil and saute till they are half cooked. It should retain the crunchiness.
3. Once done, take it out of the pan and keep it aside on kitchen towel.
4. In the same pan, add 1 more tbsp of oil if oil left in pan is not sufficient. 
5. Heat oil and add nigella seeds and mustard seeds. 
6. Once it starts sputtering, add garlic, ginger.
7. Immediately as chopped onions. Toss it.
8. Season with salt and stir well.
9. Saute the onion till it gets softened or translucent.
10. Add the pickling spice you prepared freshly.
11. Mix well and cook in medium flame until the spices are cooked and oil starts separating from the sides. 
12. Keep stirring to avoid it from getting burnt at the bottom. This should take about 10 minutes.
13. Add lemon juice to it. Mix well.
14. Add the tomato puree or finely chopped tomatoes. I prefer to use the latter.
15. Season with salt and sugar (if using). 
16. Cook for another 10 minutes and make sure to have tomato puree mixed properly with rest of the ingredients. If using chopped tomatoes, cook till it starts melting.
17. Add the chili powder and yogurt. Mix well. Cook in medium heat.
18. Add the partially fried crunchy cauliflower. Give a toss.
19. Cook for another 5 minutes, check for seasoning and add any if required.

Serve hot with Indian bread or steamed rice.

Prawn & Malabar Spinach with Mustard Gravy

Ingredients:

250 gms Fried small sized prawn
250 gms Malabar Spinach
2 medium size Tomato
3 onion, finely chopped
1 tsp turmeric powder
Salt to taste
1 tsp panch phutan
4 tbsp mustard oil

For Mustard paste:

1 tbsp mustard seeds
6 garlic cloves
3 dry red chillies/ green chillies
1 tsp cumin seeds.

Method: 

1. Wash the prawn properly.
2. Marinate it with turmeric powder & salt. 
3. Mix it properly.
4. Heat 4 tbsp of oil in a frying pan.
5. Fry prawns till it turns golden brown.
6. Rinse malabar leaves and separate the leaves from stem.
7. Cut the stem into small pieces (length 1 inch).
8. Chop the leaves. 
9. Drain out the excess water.
10. Take 2 tbsp of oil in a frying pan on a medium flame.
11. Add pancha phutana.
12. Once it splutters, add red dry chillies.
13. Add chopped onion, saute until they are golden brown.
14. Add chopped tomatoes, cook till it melts.
15. Add turmeric powder.
16. Add mustard paste and immediately add 1/2 cup water. 
17. Add the stems as well. Let it boil till malabar spinach stems are cooked.
18. Add chopped malabar spinach leaves, cook for a min.
19. Add fried prawn and add salt. Mix well. 
20. Boil it properly until the oil come out from the water.

Serve with steamed rice.