Kashmiri Recipes

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

GETTING READY 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. MAKING 5. In a large 3-quart saucepan, sauté 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

GETTING READY 1) Into the blender add in fennel seeds, ginger, cardamoms, broken cinnamon sticks and bay leaf. Grind to a fine powder. MAKING 2) In a wok, melt ghee. Add in the almonds and saute till they become golden brown. Drain the almonds on paper... - 44.0523

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

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

Wash and dry rice. Heat ghee in a pan and fry onion till brown. Add rice. 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

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

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

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

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

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

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

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

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