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.

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.

Veth Chaman

Chaman means paneer in Kashmiri language. Spices like sonth or dry ginger powder and saunf or fennel powder which is unique to the Kashmiri cuisine are used in this recipe. No onion or garlic are used in it and hence is good Sattvik food.

Ingredients:

250 gms Cottage cheese
1 cup water
A generous pinch of Asafoetida
2 tbsp oil

For gravy:

1/2 tbsp Cumin seeds
1/2 inch Cinnamon
3 Cloves
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1.5 tbsp Kashmiri chilli powder
2 tsp Dry ginger powder
3 tbsp Curd
3/4 cup Milk
1 Brown Cardamom
3 Green Cardamom
2 tsp fennel powder
1.5 tsp freshly prepared Garam Masala
Salt to taste
2 tbsp Oil

For garam masala:
4 to 5 Cloves
1/2 tbsp Cumin seeds
1/2 tbsp Black peppercorns
1/2 tbsp Coriander seeds
3 Green Cardamom
1 Brown Cardamom
1 inch Cinnamon
1/4 tbsp Dry Ginger powder

Method:

1. Boil the water and add the asafoetida to it and keep the heat on low. 
   
2. Separately heat 2 tbsp oil in a pan.
3. Cut the paneer in cubes and when oil is hot, add it. 
4. Toss it for few times. Once paneer starts browning, remove it from heat and keep it on paper towel so that extra oil will be absorbed. (You can have paneer minimally fried if you want to retain its softness.)
5. Put all the fried paneer pieces into the asafoetida water. Keep aside.
6. Dry roast the spices listed under garam masala (except dry ginger powder) on low heat. 
7. Once roasted, add the dry ginger powder and immediately take off the gas. 
8. Grind into a fine powder mix.
9. Take the same pan where paneer is fried and use the oil left after frying the paneer pieces. Add 1 more tbsp if you feel it's not sufficient.
10. When hot, add the cumin seeds and saute.
11. Once it starts spluttering, add cinnamon, cloves and stir.
12. Add the dry ginger powder, turmeric powder and red chilli powder.
13. Immediately add 3 tbsp of the asafoetida water so the spices do not burn. 
14. Beat the curd and add the milk, cardamoms and saunf powder. (Use the milk and curd at room temperature and it minimizes the chance of curdling.) Mix well.
15. Add into the pan and sauté.
16. Increase the heat gradually. This will avoid the milk from curdling. 
17. Stir and mix well. 
18. Add the paneer pieces and 1.5 tsp of the prepared garam masala powder.
19. Add the asafoetida water only to balance the gravy. Give it one boil.
20. Cover it and simmer for a couple of minutes.
21. Remove it from the heat.

Serve hot. 

Note:

If you want to serve it later, then add a little milk just before serving to get a little gravy as the gravy dries up quickly.

Machha Ambula Besara

Fish in mustard and dry mango gravy.
A typical odiya fish curry.

It is one of the most cherished recipe from Mom's kitchen, a quick version of fish recipe that would have not much spices and would have a thin gravy, but would taste divine.
In odisha, normally people prepare this recipe with Rohu fish.

But I have used Farsi fish instead of rohu. And it tasted amazing.
Here I am sharing this recipe with my fish love ;)

Ingredients:

To Marinate: 
6 whole Farsi Fishes
1 tbsp mustard oil
1 tsp turmeric powder
1 tsp salt

To prepare gravy:
1 tbsp mustard seeds
1 tbsp cumin seeds
8 garlic cloves, minced
6 to 8 green chillies, slit
1\4 tsp red chilli powder
1\2 tsp of turmeric powder
6 tbsp mustard oil
6 dry sliced mangoes (Ambula) each 1 inch
2 medium sized onion, finely chopped
1\2 tsp panch phutana
5 curry leaves (optional)
3 cups of water or more as required
Salt to taste

NOTE:

1. Panch phutana is whole spice mixture consisting of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.
2. Ambula is dried salted green mango under sun. Sour in taste.

Method:

1. Clean the fish by removing the gallbladder to avoid bitter taste.
2. Wash fish properly.
3. Add mustard oil, salt and turmeric powder. Mix well.
4. Marinate the fishes with above mixture and keep them for about 30 minutes.
5. Heat mustard oil in a wok and shallow fry fishes till both sides become brown/golden yellow in colour.
6. Make a fine paste of mustard seeds, cumin seeds and garlic. Keep aside.
7. Place the fried fishes on tissue napkins to remove excess oil from them.
8. Now in the same wok, add panch phutana.
9. Once it starts to crackle, add chopped onion and saute them till it starts to brown.
10. Add curry leaves if you want.
11. Add the paste, salt and turmeric powder.
12. Stir it for maximum 2 minutes in medium flame.
13. Add one cup water and let it boil for 10 minutes.
14. Then add 2 cups water.
15. Once water is hot, add dry mangoes and cover it for 5 minutes in high flame.
16. Add fried fish and cook in medium flame for 5 minutes.
17. Remove the cover and cook them till the gravy thickens.

Serve this curry with rice and enjoy.

Stuffed Capsicum

INGREDIENTS 

4 medium capsicum
4 medium potatoes
⅓ cup steamed peas
1 medium onion, finely chopped

2 to 3 green chili, chopped
1 tsp cumin
1 tsp turmeric powder
1 tsp red chili powder
A pinch of asafoetida
1 tsp dry mango powder or 1 tsp lemon juice
1 tsp garam masala
2 tsp chopped coriander leaves
1.5 tbsp oil for sauteing the onions
1 tbsp oil for brushing the capsicum
Salt as required

METHOD

Preparing the stuffing:

1. Boil the potatoes. Peel and grate/mash the potatoes. Keep aside.
2. Heat oil in a pan. Once hot, add the cumin seeds.
3. Once they start spluttering, add chopped onions.
4. Saute the onions till translucent. 
5. Add chopped green chilies.
6. Add turmeric powder, red chili powder, asafoetida. stir again.
7. Add the potatoes and mix well.
8. Saute the potatoes for 2 mins.
9. Add garam masala powder, dry mango powder/lemon juice and salt.
10. Mix well and then add chopped coriander leaves. Mix again. Keep aside.

Preparing the Stuffed Capsicum:

1. Remove the top of the capsicumand slice it off. Remove the seeds. 
2. Brush oil outside the bell peppers.
3. Stuff the potato stuffing in the capsicum.
4. Heat oil in a pan and place the stuffed capsicum in the pan.
5. Cover the pan and cook the stuffed capsicum on a low flame.
6. Check in every 5 mins and keep on changing the sides of the capsicum.
7. Make sure that all sides are cooked well. 
8. Fry them till the capsicums get golden and wrinkled.

Serve these stuffed capsicum warm with rotis, steamed rice.

Note:

You can also bake them at 200 degree celsius for 15 to 20 minutes. Make sure to bake capsicum till it turns golden and wrinkled.

Paneer Pasanda

Fried paneer cubes and pureed onion, tomato and cashew nut paste to make delicious curry with rich creamy gravy.

Extremely tempting dish, sure to satisfy all cravings!

INGREDIENTS

For Stuffed Cottage Cheese:
250 grams cottage cheese
2.5 tbsp grated cottage cheese
6-8 raisins, chopped or add per your taste
8 cashews, finely chopped
2 green chilies, chopped
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves
¼ tsp red chili powder
½ tsp cumin powder
Salt  as required
4 tbsp oil for frying

For corn flour paste:
6 tbsp corn flour
4 tbsp water

For Tomato paste:
3 medium, roughly chopped
12 cashews
½ inch cinnamon
2 green cardamoms
2 single thin strands of mace
2 cloves
1 cup water

For Onion paste:
2 large onions chopped onions
2 tbsp oil
4 tbsp water

For gravy:
2 tbsp of the fried oil or fresh oil
½ tsp caraway seeds (substitution: cumin seeds)
1 Indian bay leaf
1.5 tsp ginger garlic paste
½ tsp turmeric powder
½ tsp kashmiri red chili powder or 2 green chilies, slit
½ tsp coriander powder
1 tsp Garam masala
¼ tsp sugar or as per taste (You can skip it if you don't want)
1 tsp dry fenugreek leaves, crushed
1 cup water
2 tbsp low fat cream
2 tbsp chopped coriander leaves for garnish
Salt as required

METHOD

Preparing onion paste:

1. Heat 2 tbsp oil in a pan and add chopped onions.
2. Add pinch of salt. Stir and saute the onions on a low flame till it turns golden brown.
3. Switch off the flame. Let the onions cool.
4. Blend the fried onions along with 4 to 5 tbsp water to a smooth paste. Keep this paste aside.

Preparing tomato paste:

1. In same pan, take tomatoes, cashews, cinnamon, green cardamoms, single thin strands of mace, cloves and 1 cup water. Cook it in medium flame.
2. Stir this mixture till the tomatoes start melting.
3. Switch off the flame. Let this mixture cool. 
4. Blend the cooked tomatoes-cashews-spices mixture to a paste. Keep this paste aside.

Preparing Stuffing :

1. In a bowl, take grated cottage cheese, raisins, cashews, green chilies, coriander leaves and mint leaves.
2. Add red chili powder, cumin powder and salt. You can add few Lemon juice drops to make it tangy.
3. Mix everything and keep aside.

Preparing Stuffed Cottage Cheese :

1. Slice the Cottage Cheese in triangles/squares/rectangles. 
2. Again slice each triangles/squares/rectangles into two halves gently.
3. Repeat above two steps for all cottage cheese.
4. Place some of the stuffing on the cottage Cheese triangle.
5. Top it with its other half slice gently. Don't press. 
6. Make all cottage cheese triangles stuffed with the filling this way.
7. In a bowl, make a batter of corn starch with water with medium consistency. Add little salt.
8. Dip the stuffed cottage cheese slice in the batter.
9. Use a spoon to coat the slices as the stuffing may come out while turning to coat it using hand.
10. Place the cottage cheese slices in a medium hot oil for shallow frying.
11. Shallow fry till the base is golden, turn over and continue to shallow fry. 
12. Drain the fried cottage cheese slices on paper towels. keep aside.

Preparing the gravy:

1. In the same pan, in which the tomatoes were cooked, add oil. 
2. Add  tej patta and shahjeera/cumin seeds. Saute till the seeds crackles. 
3. Add ginger garlic paste. Stir and saute till raw aroma of ginger-garlic goes away.
4. Add the tomato-cashew-spice paste. Stir and saute for 5 minutes on a medium flame.
5. Add the fried onion paste. Stir and saute for 3 to 4 minutes.
6. Add turmeric powder, coriander powder and kashmiri red chili powder. Mix well.
7. Add 1 cup water. Mix well.
8. Simmer the gravy on a low flame and cover the pan with a lid.
9. Saute the gravy for 5 minutes. The gravy should also thicken. 
10. Add salt as required.
11. Add sugar as required.
12. Stir and then add garam masala, kasuri methi and 2 tbsp low fat cream.
13. Stir very well.
14. Place the stuffed cottage cheese in the gravy. 
15. Coat the paneer pasanda in the gravy.

Serve paneer pasanda hot garnished with some coriander leaves.

It tastes good with all varieties of Indian breads and jeera rice or veg pulao.

Tawa Paneer Masala

Paneer Tawa Masala, is a simple, easy to put together special dish. It is a combination of sweet and tangy flavors. Ideally this dish gets prepared on a flat tawa and hence the name paneer tawa masala. This is a very creamy and rich recipe without any cream or even cashew nuts. Addition of bell peppers is optional but recommended as they add a nice crunch in contrast to soft paneer cubes. You can cook this on a tawa if possible but normal pan also works well. 

INGREDIENTS:

Cottage cheese 250 gms 
Large onion 1 
Medium green bell pepper 1 (Finely chopped)
Chopped medium tomatoes 3 (Finely chopped)
Medium garlic 4 to 5 (Crushed)
Ginger 1 inch (Crushed)
Green chili 2
Carom seeds ½ tsp 
Coriander powder 1 tsp 
Red chilli powder ¼ tsp 
Turmeric powder ¼ tsp
Pav bhaji masala 1 tsp (Substitution: ½ tsp garam masala + ¼ tsp dry mango powder)
Butter/oil 2 tbsp 
Crushed kasuri methi ½ tsp
Salt as required
Few chopped coriander leaves for garnish

METHODS:

1. Add the chopped tomatoes in a blender and make a smooth puree. keep aside.
2. Chop the paneer in ½ inch cubes.
3. Melt butter on a skillet.
4. Add the carom seeds and fry them for a few seconds or till aromatic.
5. Add the onions and saute till translucent.
6. Add the ginger-garlic paste, green chilies, finely chopped green bell pepper and saute for about 3 minutes.
7. Then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. 
8. Stir well and saute for about a minute.
9. Add the tomato puree and salt.
10. Mix well and saute (about 8 to 10 minutes on a low flame) till you see butter/oil releasing from the sides and the masala has dried a bit. 
11. Add 1 or 2 tbsp of water and continue to saute.
12. Add the paneer cubes and mix well, so that the paneer cubes are evenly coated with masala.
13. Cook the paneer for 1 to 2 minutes. 
14. Add the crushed kasuri methi. Stir well and switch off the flame.

Garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or steamed rice accompanied with a few wedges of lemon slices and a side onion salad.

Chicken Thukpa - Ladakhi Style

It is popular in Tibet, Bhutan, Nepal, and some parts of India. "Thuk" means heart so it is a heart warming dish. Fragrant, hearty and simple to prepare, this hot bowls of thukpa recipe is an easy midweek winter warmer.  Ultimate bliss on a cold winter day.
The first time I had this soup was in one of small outlet in a mall, the name itself got me interested as to what it might be,and I haven't forgotten the taste ever since.
Then i heard my mother-in-law talking about this recipe she had it in Darjeeling.
Out of sheer curiosity, i started research on it and got to know more about it.
What i love about this recipe is that all the ingredients of this soup are so handy, can make them anytime. You dont have to put much effort to make it tasty. In which way you prepare it, it will never disappoint you in terms of flavours and taste.
This recipe ingredients varies from region to region.
I have followed Ladakhi style.
A very good recipe. Very simple and makes a good weeknight dinner. As is I would say the below measurement feeds 2 people max, so u may want to double it for more people. Also if kids r going to be eating it, wld suggest adding chillies only in the garnish and not in the soup, as it becomes quite spicy. 

Enjoy this simple and easy to make and no-frills Thukpa and stay a little warmer in these cold days.

Ingredients:

Chicken legs  2
Onion 1
Carrot 1
Green Bell pepper 1
Ginger 1 inch
Spring onions 7
Green chilies 3
Coriander leaves
Garlic 4-5 cloves 
Salt
Lemon 1 tbsp
Water 500 ml 
Soy sauce 1 tsp
Olive oil 2 tbsp 
Handful of egg noodles (or regular noodles)

Method:

1. Take chicken legs in a stockpot. Pour water into the stockpot to cover the chicken completely. Cover the stockpot and boil the chicken on medium heat.
2. (Optional: You can add a bit of Salt, a Bay Leaf, Cinnamon Stick, 2 Cloves, Quarter Onion, 2 cloves of Garlic, a small pc. of Ginger to water while boiling chicken)
3. Once the Chicken is cooked, remove and allow it to cool down and remove the bones from boiled chicken leg, shred or cut to pieces. 
4. Transfer the stock in another bowl. Reserve it. 
5. Julienne ginger. Cut carrots into fine little sticks (1 and 1/2 inch). Slice the bell pepper vertically.
6. Chop 5-6 spring onions and halve 3 green chilies. Finely chop 4-5 garlic cloves.
7. Heat 2 Tbsp olive oil and add the chicken cubes. (You can fry till it turns golden brown, i prefer not to fry it so much)
8. Now add chopped onion and sliced carrot to the chicken.
9. Then add ginger, garlic, spring onions, bell pepper and green chilies. 
10. Sprinkle salt, pepper and some fresh coriander leaves and saute.
11. Add the reserved stock and let it simmer for about 2-3 minutes.
12. Squeeze in 1/2 lemon.
13. Add 1 tsp of soya sauce.
14. Stir the broth gently and cover it. Let it simmer away for 10 minutes.
15. Add handful of egg noodles in the broth and cook for 5 minutes.

Garnish with some spring onions, green chili and fresh coriander.