JHOK CHARWAN [ KASHMIRI ]

 INGREDIENTS

1. 
   Mutton                        250 gms
   
2. Tamarind                     lemon size
3. Turmeric                     1/2 tsp
4. Fennel seeds               2 tsp
5. Dry ginger powder     1 tsp
6. Salt                             2 tsp
7. Red Chilly powder     2 tsp
8. Hing                           1/4 tsp
9. Oil                              1 cup
10. Lavang                       3-4
11. Cardamom                 2-3
12. Water                         1 cup

METHOD

• Soak tamarind in 1/2 cup, of water and extract.
• Pressure cook mutton, fennel seeds, 1/2 cup of water and salt for 4 whistles.
• Heat oil in a kadai and fry the cooked mutton pieces, drain oil and keep aside.
• Season with hing in the same oil and add lavang, cardamom.
• Fry for a while and add tamarind water and left over mutton water.
• Add turmeric, chilly powder and bring to boil.
• Then add the fried mutton pieces and cook until they mixed well.
• Serve with rice, this gravy is very delicious.

ROGHAN JHOSH [KASHMIRI]

 INGREDIENTS

1. Mutton                        1 kg
   
2. Fennel seeds               4 tsp
3. Dry ginger powder     1 tsp
4. Jeera                           1 tsp
5. Bay leaf                      3 or 4
6. Cardamom                 5 - 6 
7. Sour curd                   1 cup
8. Oil                             11/2 cups
9. Salt                             to taste
10. Pepper powder           1 tsp
11. Onion                         2-3 nos
12. Garlic                         10-12 pods
13. Cinnamon                  2 pieces[ 1" each]
14. Water                         1/2 cup

METHOD

• Grind onion, garlic and cinnamon to a smooth paste.
• Heat oil in a kadai, deep fry the mutton pieces.
• Add fennel seeds, jeera, bay leaves, and cardamom fry for a while.
• Add masala paste, salt, pepper powder, and curd.
• Stir well add water and bring to boil.
• Cook on a low flame for 15 minutes.
• Oil separates and roghan jhosh is ready.
• Serve with rice and chapati.

KASHMIR KEEMA MASALA

INGREDIENTS 

1. 
   Mutton keema          500 gms
   
2. Oil                           1 cup
3. Hing                         1/4 tsp
4. Fennel seeds            4 tsp
5. Dry ginger powder   1 tsp
6. Lavang                      5 nos
7. Jeera                          1 tsp
8. Bay leaf                     2 or 3 pieces
9. Cardamom                4 nos
10. Egg                            1
11. Salt                            2 tsp
12. Chilly powder           2 tsp
13. Garam masala           1 tsp
14. Pepper powder          1 tsp
15. Water                         1/2 cup

METHOD

• Pressure cook keema, fennel seeds, water and salt for 3 whistles.
• Heat oil in a pan season jeera, hing.
• Add dry ginger powder, bay leaf, lavang, and cardamom.
• Fry on low flame for a minute and add cooked keema.
• Mix well and close a lid, cook for 5 minutes on low heat.
• Beat egg and pour over keema, check salt and add chilly powder, pepper powder.
• Mix fastly and thoroughly, so that the egg mixes well.
• Fry for 2 minutes ad takje out the pan from the stove.
• Serve hot with rice and chapati.

BROCCOLI BHAJJI

 INGREDIENTS

1. Broccoli                          1
2. Oil                                  for frying

FOR BAJJI MIX

1. Bengal gram flour           3 cups
2. Baking soda                    1/4 tsp
3. Water                               1 cup
4. Chilly powder                  2 tsp
5. Hing                                 1/4 tsp
6. Salt                                   2 tsp

METHOD

• Cut Brocoli into flowerettes.
• Mix the above ingredients to a smooth batter and keep it aside for 10 minutes.
• Heat oil on high and keep the flame low.
• Dip one brocoli and drop it into the oil one by one.
• Now keep the flame to medium heat and fry on both sides.
• Stir and fry until crisp.
• Serve hot with chutney or tomato sauce.

MASALA MAGGI

 INGREDIENTS

1. Maggi packet                2
2. Onion                            1
3. Curry leaves                  few
4. Tomato                          1
5. Ginger-garlic paste        1 tsp
6. Mint leaves                    little
7. Coriander leaves           little
8. Garam masala               1 tsp
9. Oil                                 2 tbsps
10. Water                            3 cups 
    

METHOD

• Cut onion, tomato, coriander, and mint.leaves.
• Heat oil add onion, curry leaves and fry for a minute.
• Now add Tomato, ginger-garlic paste, garam masala, and maggi masala powder.
• Close a lid and cook on a low heat.
• Add water, boil, break maggi noodles and add.
• Add mint and coriander leaves, close a lid.
• After 2 minutes stir well and cook until the water dries up.
• Serve hot.

BREAD RICE

 INGREDIENTS

1. Bread slices                   6 slices
   
2. Cooked rice                   1 cup rice
3. Onion                            1 
4. Tomato                          1
5. Salt                                2 tsp
6. Green chilies                5 nos
7. Ginger-garlic paste       1 tbsp
8. Turmeric                       1/2 tsp
9. Garam masala               1 tsp
10. Coriander leaves           little
11. Mint leaves                   little
12. Lemon                          1 tsp
13. Oil                                for frying

FOR SEASONING

1. Oil                              2 tbsps
2. Mustard seeds            1/2 tsp
3. Bengal gram              1 tsp
4. Urad dhal                   1 tsp
5. Curry leaves              few

METHOD

• Cut bread into 1" pieces, cut onion, tomato, and slice chilies.
• Fry the bread pieces to golden brown.
• Heat oil add seasoning, splutter mustard seeds, fry bengal and urad dhal.
• Add curry leaves, chilies and onion, turmeric powder, fry till translucent. 
• Add tomato, ginger-garlic paste,fry and cook till tomatoes are mashed.
• Add garam masala, salt, rice, lemon juice, bread and mix well.
• Garnish with coriander and mint leaves.

SMOKED FISH

 INGREDIENTS

1. Bat fish               1 no
2. Sembare              1 no
3. Karimeen            1 no

TO MARINATE ONE FISH

1. Salt                               1 tsp
2. Lemon                           1/2
3. Turmeric                        1/2 tsp
   
4. Ginger-garlic paste        1 tsp
5. Chilly powder                1 tsp
6. Oil                                  2 tsp

TO WRAP

1. Banana leaf
2. Aluminium foil

METHOD

• Mix all the ingredients and apply on the fish.
• Keep it aside for an hour.
• Heat dosa pan, wrap tha fish in banana leaf and wrap again in aluminium foil.
• Roast on tawa and fry on both sides.
• Roast for 5 minutes, turn on the other side and cook evenly.
• Serve with cut lemon.
  
  
  
  

POTATO STUFFED BUN

 INGREDIENTS FOR BUN

1. Maida flour                3 cups
2. Yeast                          11/2 tsp
3. Water                          11/2 cups
4. Salt                             1 tsp
5. Sugar                          1 tbsp             
6. Baking powder           1 tsp
7. Baking soda                1/4 tsp
8. Oil or butter                11/2 tbsps

METHOD

• In a cup add yeast, 2 tbsps of maida, and sugar.
• Warm water, pour 1/2 cup of water into the cup.
• Stir well and close with a lid.
• Keep it aside for 15 minutes.
• Take another glass bowl or steel bowl.
• Add flour, baking soda, baking powder,salt, and oil.
• Add yeast mix to the flour and mix well.
• Knead for 5 minutes and cover the dough with a lid.
• Keep it aside for 1 hour, After an hour knead again for 10 minutes.
• The dough should look smooth, again close it and keep it for an hour.
• Again knead lightly and make 6 balls.
• Flatten a ball to small chappati size.
• Stuff a potato ball in the middle and close with the dough.
• Make a smooth ball without any holes.
• Without oven you can bake in a idly pan.
• Brush the idly mould with oil and place the balls.
• Close them by a towel for 15 minutes.
• Heat idly pan on low heat,  place the mould and close the lid.
• Bake for 10 minutes or more until the bun changes to orange color.
• In an oven preheat at 180 degree and bake for 15 minutes.

INGREDIENTS FOR STUFFING

1. Potatoes                      3 big
2. Onion                         1 big
3. Tomato                       1 big
4. Ginger-garlic paste     1 tsp
5. Turmeric                     1/2 tsp
6. Chilly powder            2 tsp
7. Coriander powder      1 tsp
8. Jeera powder              1 tsp
9. Garam masala            1 tsp
10. Pav bhaji masala        1 tsp
11. Lemon juice               1 tsp
12. Salt                             1 tsp
13. Mint leaves                little
14. Coriander leaves       little
15. Oil                             2 tbsps

METHOD 

• Wash and boil potatoes, cut onion, tomato, coriander and mint leaves.
• Peel and mash potatoes, add salt, chilly powder, coriander, jeera, turmeric, garam masala and pav bhaji masala.
• Mix well and keep it aside.
• Heat oil and add cut onion, fry until light brown in color.
• Add tomato, ginger-garlic paste and fry till mashed.
• Add mashed potato and fry welluntil mixed well.
• Garnish with coriander, mint leaves and lemon.
• Cool and make 6 balls.
• Stuff a ball into the dough and make a smooth ball without any holes.
• Preheat in an oven at 180 degree and bake for 15-20 minutes.
• Serve with tomato sauce.

PAV BUNS

 INGREDIENTS

1. Maida flour             500 gms
2. Water                      450 ml
3. Instant Yeast           1 tbsp
4. Salt                          1 tbsp
5. Sugar                       1 tbsp
6. Butter or oil             1/2 cup

METHOD

• Take a bowl add flour, yeast, salt, and sugar. Mix well.
• Warm water and add to the flour, mix thoroughly.
• Now add oil or butter and knead for 5 minutes.
• Close a lid and keep it in a warm place for 1 hour.
• After an hour knead the dough until it won't stick to the hand.
  
  
  
• Make smooth balls, brush aluminium tray, place a baking sheet.
• Arrange the balls and close by a towel for 1/2 a hour.
• To bake in an oven pre heat by 180 degree and bake for 15 minutes.
• Pre heat on a low heat in a cooker pan place a ring or stand.
• Place the bun tray, brush oil on top and close a lid, bake for 10 minutes.
• Serve with peas, green gram, or channa gravy.
• Serve with sliced onion, cut lemon.

RESHMI KABAB

 INGREDIENTS

1. Chicken breast          2

MASALA PASTE

1. Ginger                      1" piece
2. Garlic                       10 pods
3. Cinnamon                 2" piece
4. Cloves                      5 nos
5. Cardamom               3 nos
6. Pepper corns             8 corn
7. Cashewnuts              10
8. Green chiles              4
9. Coriander leaves       handful
10. Mint leaves               little
11. Lime                         2
12. Curd                         1 cup
13. Salt                           2 tsp
14. Turmeric                  1 tsp

METHOD

• Grind all the indredients to a smooth paste.
• Wash and cut chicken into a square pieces.
• Drain water completely.
• Apply the paste to the chicken and marinate fior 5 hours.
• Keep it in the fridge for good result.
• Pre heat oven on medium heat, 
• Arrange the chicken pieces in a skewer.
• Place on a rack and roast on both sides.
• Serve hot with green chutney.

BROWNIE CAKE

 INGREDIENTS

1. 
   Maida                    100 gms
   
2. Dark chocolate      250 gms
3. Unsalted butter      200 gms
4. Walnut                    10
5. Brown sugar           200 gms
6. Eggs                       3 nos
7. 
   

METHOD

• Break the chocolates to bits. pound walnuts to small pieces.
• Pre heat oven at 180 degrees, or heat cake oven on low heat.
• Melt chocolate and butter in micro oven for a minute.

                                              [OR]

• Boil water in a cooker pan, put chocolate bits in another bowl.
• Melt chocolates adding butter together.

• Separate yolks and egg whites.
• Add castor sugar and yolks to melted chocolate.
• Mix well ad beat eggs whites till stiff by mixy or by hand.  
• Add maida flour walnuts to the chocolate mix and stir well.
• Slowly add egg whites little by little and mix in a circular motion.
• Grease pan cut butter paper place in the pan.
• Pour the  cake mix and spread evenly. garnish walnuts on top.
• Bake for 15-20 minutes. Serve hot or cold with butter.

MASALA MACARONI

 INGREDIENTS

1. Macaroni                   1 packet
2. Tomatoes                   3 nos
3. Onion                        2 nos
4. Ginger-garlic             1 tbsp
5. Chilly powder           2 tsp
6. Coriander powder      1 tsp
7. Garam masala            1 tsp
8. Water                          2 cups
9. Corn flour                   1 tbsp
10. Coriander leaves         little
11. Mint leaves                 little
12. Salt                             2 tsp
13. Oil                               3 tbsps

METHOD

• Boil macaroni in 1 litre of water for 3 minutes.
• Drain water and add cold water, drain the water completely.
• Cut 1 onion, coriander and mint leaves.
• Grind aother onion and tomatoes separately.
• Heat oil and fry the cut onion till light brown in colour.
• Add onion paste and ginger-garlic paste, fry until the oil floats.
• Add tomato paste and saute until well cooked.
• Add chilly powder, garam masala and coriander powder.
• Mix well and add 1 cup of water, bring to boil.
• Add coriander and mint leaves.
• Mix corn flour in one cup of water and pour into the boiling water.
• Stir well and now add macaroni.
• Mix and cook for another 2 minutes on slow heat.
• Serve hot.

MUTTON RIBS FRY

 INGREDIENTS

1. Ribs                                6 pieces
2. Ginger-Garlic paste        1 tbsp 
3. Chilly powder                 2 tsp
4. Garam masala                 1 tsp
5. Salt                                  2 tsp
6. Corn flour                       2 tbsps
7. Oil                                  for frying 

METHOD

• Wash ribs and dry on kitchen towel.
• Mix corn flour, ginger-garlic paste, salt, chilly powder, and garam masala.
• Add little water and make a paste.
• Marinate ribs and keep it in fridge for 2 hours.
• Heat oil, medium heat is enough to fry.
• Fry for 1 or 2 minutes turning two or three times.
• Serve hot with onion rings and lemon.