- » Kashmiri
Kashmiri cuisine, which has really evolved in a great way over a period of several years, is one of the popular Indian cuisines highly famous for non-vegetarian dishes. In Kashmir, Kashmiri thali is largely served ... More »
Kashmiri Rack Of Lamb
For a marinade, mix 1 tbsp oil, the Patak's paste, yogurt, crushed pepper and mint sauce in a bowl.
Smear this marinade onto the lamb.
Cover it with foil and refrigerate for at least 2 hours.
Take the lamb out of the fridge; rest for 30 minutes.
Preheat the... - 47.5244
Fruity Kashmiri Pulao
Fruity Kashmiri Pullao has a Juicy taste.The Green Chillies and Fruit-liquid gives the Fruity Kashmiri Pullao Majestic taste. Must catch it - 46.8067
Chicken With Kashmiri Rice
1. Preheat the oven to 350°F
2. Clean the chicken and remove all visible fat from the chicken
3. Pat the chicken dry and place on a roasting
4. Wash and clean the rice.
5. In a large 3-quart saucepan, sautÃ© the garlic, and the... - 45.6323
Trim excess fat from lamb, cut into 2.5cm cubes.
Heat oil in thick-based pan over high heat, brown lamb, little at a time, on all sides.
Remove lamb from pan, set aside.
Add onion to pan, saute until golden brown.
Add ginger, garlic, saute until golden... - 44.4136
1. Wash and cut meat. Put into a saucepan with onions cut into quarters, and spices tied in a muslin bag.
2. Add salt and enough water to cover meat.
3. Cook slowly till meat is tender and stock is reduced. (Meat should simmer very slowly.)
4. Remove muslin... - 44.1509
1) Into the blender add in fennel seeds, ginger, cardamoms, broken cinnamon sticks and bay leaf. Grind to a fine powder.
2) In a wok, melt ghee. Add in the almonds and saute till they become golden brown. Drain the almonds on paper... - 44.0523
Soak the saffron in milk.
Heat the ghee, fry the onions lightly, add the mutton and ginger.
Keep stirring briskly for five or six minutes.
Add the curds and cover the pan tightly.
Cook on a very low fire.
When the meat begins to stick to the bottom, pour in... - 42.7648
Kashmiri Keema Matar
Put mince in a pan with the ghee, salt, ginger, asafoetida and yoghurt.
Cover and cook on a slow fire till water dries.
Add in chilli powder, peas and coriander powder, and fry till browned, add 1/2 cup hot water and simmer till water dries and ghee surfaces... - 42.6108
Dum Pukhta Kashmiri
1. Blanch almonds. Slice.
2. Grind together cloves, cardamoms and peppercorns.
3. Clean and cut meat into even pieces or joint chicken.
4. Soak meat and ground spices in curds.
5. Melt butter. Add the marinaded meat and curds and remaining ingredients.
6.... - 41.8335
Kashmiri Tea has a different taste. Kashmiri Tea gets its taste from tea mixed with milk, cream and spices. Kashmiri Tea is served hot in winters. - 41.2
Specially selected combination of spices turns meat into an delicious taste. - 40.945
Wash and dry rice.
Heat ghee in a pan and fry onion till brown.
Toss and mix well.
Add half of the ground masala and caraway seeds.
Add enough water for rice to cook.
Cover with a lid containing water.
If necessary add warm water from lid.
Cook on... - 40.8541
Chopped Meat With Peas Kashmiri Style
Mix the meat, salt to taste, asafetida, yoghurt, and ginger together.
Heat the oil in a large frying pan over medium-low heat.
Add the meat mixture, stirring occasionally to break up the meat.
When the mixture begins to dry out, add the peas, chili powder,... - 39.8704
Kashmiri Mutanjan is a easy to make recipe. Kashmiri Mutanjan gets its taste from lamb flavored by spices and topped by nuts. Kashmiri Mutanjan is loved by many people. - 38.83
Kashmiri Rogan Josh
Kashmiri Rogan Josh is lovely in taste. Kashmiri Rogan Josh gets its taste from lamb meat mixed with species and curd. Kashmiri Rogan Josh is inspired by many food joints across the globe. - 38.1378
Kashmiri Roast Yakhni
Kashmiri Roast Yakhini has a lovely taste. Kashmiri Roast Yakhini gets its taste from lamb leg filled with mixture of peppercorns, cayenne, pepper powder, and poppy seeds. Kashmiri Roast Yakhini is inspired by many food joints across the world. - 37.2958
Khatta Meetha Stuffed Kashmiri Bitter Gourd
Wash and cut the gourds on one side and remove the seeds and fluff inside. Soak in salted water for an hour.
Take a large thali. Place the finely chopped onion in it and crush it with your hand. Sprinkle some salt on it and set aside.
Take 3 teaspoons oil and... - 36.0514
Kashmiri Chicken has a great taste. Kashmiri Chicken gets its taste from boneless chicken mixed with spices and chili powder. Kashmiri Chicken is loved by many people. - 35.9308
Preheat oven to 180°C/350°F/Gas Mark 4.
Cut the beef into 2.5 cm/1 inch cubes.
Melt the butter in a frying pan.
Add the sugar and beef and fry until lightly browned.
Place in a 1 litre/2 pint casserole.
Peel the carrots and cut into thin strips.
Slice the... - 35.1349
Fruity Kashmiri Chicken
Preheat oven to 180°C/350°F/Gas Mark 4.
Skin the chicken drumsticks.
Place the chicken and orange rind in a casserole.
Pour over the Korma Classic Curry Sauce.
Cover, place in the oven and cook for 2 hours, until the chicken is tender.
Peel and slice the... - 35.0665
Kashmiri Colocasia Leaf Vadis
Allow the dal to soak in plenty of water for 2 to 3 hours. Drain and grind fine on a stone or mixie. Empty out in a large vessel.
Wash the leaves and dry them. Cut off the large black stem. Then place them front side down on a clean table or large wooden... - 34.7443
Kashmiri Colocasia Roots
The colocasia roots are always boiled and skinned and then cut and cooked because they are very sticky and astringent.
Cut the roots or arvi into fairly large pieces.
Heat 1/2 cup mustard oil in a large pan. Allow it to smoke on a medium flame and add the... - 33.5942
Bitter Gourd Cooked With Gram Flour Kashmiri Style
Take the bitter gourd pieces and soak them in salted water.
Place a vessel on the fire with 3 tablespoons of mustard oil. Add the asafoetida, and then the green chillies, stir and then add the coriander, chilli, ginger, cumin, aniseed powders, the crushed... - 33.5646
Wash the rice, soak in cold water for 30 minutes, then drain thoroughly.
Heat the ghee or butter in a large pan and saute the cardamoms, bay leaves, cinnamon, cloves and cumin seeds until slightly brown.
Add the drained rice and cook until the grains are... - 33.3687
Kashmiri Style Cauliflower
Trim cauliflower. Place stem-side down in a large pot. Add 1 inch of water and a pinch of salt. Cover and bring to a boil. Reduce heat to medium and cook until barely tender, about 15 minutes. Do not overcook. Drain by carefully tipping pot over the sink.... - 33.3358
Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water.... - 31.6135
Kashmiri Nadroo Or Lotus Roots
Wash the lotus roots well and cut into diagonal pieces. Wash twice again to remove any embedded dirt.
Fry the lotus roots in ghee and set aside.
Heat the ghee, about 2 tablespoons, in a frying pan and when hot, add the cloves and then the traditional Kashmiri... - 30.0029
Kashmiri Chutney has a lips smacking taste. Kashmiri Chutney get its flavor from malt vinegar mixed with carrots and red chili. Kashmiri Chutney is served as side dish. - 26.3543
High-fiber Gravy Of Kidney Beans & Turnips
Red kidney beans and turnips, cooked together in a velvety gravy, with almost no oil or fat, makes for a very effective and tasty weight-loss recipe. The high fiber content of beans and turnips makes this dish satiating, so that you don't reach out for a... - 0
Kashmiri Kohlrabi Leaf Curry
Kohlrabi, one of the healthiest vegetables in the world, can be cooked in a variety of ways, either by deep frying, sautéing or baking. The Kohlrabi and greens curry, rich and spicy, is best served hot over a bed of boiled rice. - 0
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