WALNUT CHUTNEY RECIPE

Walnut Chutney is ideal to have with snacks. Learn how to make/prepare Walnut Chutney by following this easy recipe.

Walnut Chutney Recipe Preparation Time 20 Minutes Difficulty Easy Rating 10.0 / 10 ( 2 votes) Recipe Type Veg. Serves Serves 6 Ingredients: • 1 cup Walnuts, shelled • ½ cup Fresh Curd, beaten • 5 Kashmiri Red Chilies • ½ tsp powdered Sugar • Salt, to taste How to make Walnut Chutney: • Beat walnuts and red chilies together to make a semi- solid powdered form and keep it aside. • Take a bowl and mix curd, sugar and salt in it. • Add beaten walnuts and red chilies and mix well again. • Let it cool in the refrigerator and serve it with dry bread sticks.

VETH CHAMAN RECIPE

Veth Chaman is a delicious paneer recipe ideal to be served with rice and rotis. Learn how to make/prepare Veth Chaman by following this easy recipe.

Veth Chaman Recipe Preparation Time 10 Minutes Cooking Time 50 Minutes Difficulty Average Recipe Type Veg. Serves Serves 6 Ingredients: • 1 Kg Paneer (Cottage Cheese) • 1½ cup Mustard oil • 5 Cloves • 1 tsp Cumin Seeds • ¼ tsp Asafoetida • 2 tsp Red Chili Powder • 2 tsp Turmeric Powder • 1 cup Curd, beaten • ½ cup Milk • 1 tsp Ginger Powder • 2 tsp Aniseed Powder • 1 tsp Mixed Coriander and Cumin Seed Powder • 1 tsp Mixed Big Cardamom, Cinnamon and Black Pepper Powder • 1 tsp Garam Masala • Salt, to taste • Water, as required How to make Veth Chaman: • Take paneer in a bowl and slice into cubes. • Take a heavy bottomed pan and deep fry the paneer until it turns into golden brown. • Now, take another pan, pour milk and a cup of water in it and boil. • When boiled, put 1 tsp of turmeric powder, a pinch of asafoetida and salt in it. Add fried panner in it and let it cook on medium heat for half an hour. • Now, heat oil in a pan and add cloves, Cumin Seeds and the left asafoetida in it and mix it for a minute. Put chili Powder, 1 tsp of turmeric and a tsp of water in it and saute again till the oil takes color. • Put beaten curd in it and stir till the curd blends with the oil. • Now, put this mixture to the boiling paneer, add ginger powder, aniseed powder and coriander- cumin seed powder in it and stir well so that no lumps are formed. • When the oil starts to separate and the gravy thickens, add big cardamom, cinnamon and black pepper powder and garam masala and mix well again for 2 minutes. • Serve hot with rice or rotis.

TIRANGA PULAO RECIPE

Tiranga Pulao is a lip-smacking dinner recipe of Kashmir. Learn how to make/prepare Tiranga Pulao by following this easy recipe.

Tiranga Pulao Recipe Difficulty Average Rating 4.6 / 10 ( 5 votes) Recipe Type Veg. Ingredients: • 3 Cups basmati rice • 6 Cloves • 3 Medium-piece cinnamons • 3-4 Cardamoms • 1 Carrot, grated • 1 Cup orange juice • 1 Cup chopped onion • 1/2 Bunch coriander leaves • 1 tbsp Coconut, grated • 1 Cup paneer, grated • 1 Cup ghee • 3-4 Green chilies • 2-3 Garlic cloves • Small piece ginger • 1/2 Cup green peas • 1/2 tsp White pepper powder • Salt to taste • Few drops of orange color How to make Tiranga Pulao: • Divide rice into 2/3 and 1/3, i.e. 2 cups separately and 1 cup separately. • Wash the rice thoroughly and soak in water for 30 min. • In a pan, put 1 tbsp ghee and add cloves, cinnamons and cardamoms. • Strain 2/3 rice (2 cups) and add to it. Fry for 2 min. • Add double the amount (4 cups) of water, stir, cover and cook till 3/4th done. Pick with a fork to separate the grains. • Separate the remaining ghee into 3 parts. • • For the White Layer:- • • Heat one part of ghee in a pan and add chopped onions. Fry till transparent. • Add the grated paneer, salt and white pepper. Sauté for few minutes. • Add half of the cooked rice and mix well. • • For the Green Layer:- • • Grind together coriander leaves, coconut, green chilies, ginger and garlic. • Heat the next part of ghee. Add jeera and ground paste. Sauté for a while. • Next, add green peas, salt and 1 tbsp water. Sauté and cover. Cook till the green peas get cooked. • Add remaining part of cooked rice and mix well. • • For the orange layer:- • • Heat the remaining ghee and add the grated carrot. Sauté till cooked. • Add the 1/3rd soaked rice and fry for a while. • Add the orange juice, 1 cup water, salt and a few drops of orange color and cook the rice, covered, till done. • • Final Preparation: • • Take a heavy bottomed pan and grease it with ghee. • First spread the orange rice fully in the bottom of the pan. • Sprinkle some grated cheese. • Next spread the white rice. • Sprinkle some grated cheese over it. • Finally, add the green rice and cover. • Keep the heat on low and cook for 10 min. • After a few min, invert the rice on the serving dish. • Enjoy it with raita and papad. • Tiranga Pulao is ready.

SHUFTA RECIPE

Shufta is a very delectable and yummy dessert from the Kashmiri cuisine. Learn how to make/prepare Shufta by following this easy recipe.

Shufta Recipe Preparation Time 30 Minutes Cooking Time 30 Minutes Difficulty Average Recipe Type Veg. Serves Serves 5 Ingredients: • 125 g Paneer, diced into small cubes • 250 g Sugar • 25 g Almonds, blanched • 25 g Munaqqas, slit open and seeds removed • 50 g Dry Apricots • 50 g Dry Dates • 25 g Dry Coconut • 50 g Ghee • ½ tsp Black Cardamom Powder • ½ tsp Cinnamon Powder • ½ tsp Ginger Powder • ½ tsp Black Pepper Powder • Salt, to taste How to make Shufta: • Take a bowl and soak dry dates for an hour. • Wash the apricots and split it into smaller pieces. • Cut the blanched apricots in smaller pieces. • Cut coconut and cut it into small cubes. • Now, take a bowl and soak all the dry fruits for 2 to 3 hours before cooking. • Take a heavy bottomed pan and fry diced paneer in it till it is golden brown in color. • Now, add a cup of water in it and put sugar, soaked dry fruits (along with water in which it was soaked) and mix it well. • Let it cook for around 15 minutes or till the dry fruit softens and the syrup gains a jelly like consistency. • Add all other spices along with salt and stir again. • Serve hot.

NADUR YAKHNI RECIPE

Nadur Yakhni is a Kashmiri dish made of lotus root and yoghurt. Learn how to make/prepare Nadeir Yakhean by following this easy recipe.

Nadur Yakhni Recipe Difficulty Average Recipe Type Veg. Serves Serves 4 Ingredients: • 1/2 kg Nadur (Lotus Root) • 2 cups Yogurt • 1 tsp Caraway Seeds (shahi jeera) • 1/2 tsp Fennel Powder (saunf) • 1 tsp Sonth (ginger powder) • 1/2 tsp Cumin Powder • 1 inch stick Cinnamon • 4 small Green Cardamom • 5 Cloves • 2 big Black Cardamom • 2 Bay Leaves • 2 tbsp Oil • 1/4 tsp Heeng (asafoetida powder) • Salt to taste How to make Nadur Yakhni: • Cut lotus root into round slices. • Put the slices in a pressure cooker and add 2 small & 1 big crushed cardamom, cloves, bay leaves, 1/2 tsp shahi jeera, heeng and salt. • Pour 2 cups of water in the pressure cooker and cook till first whistle. • Drain the excess water and keep the boiled slices aside. • Beat yogurt in a bowl and add ginger powder, fennel powder, 1 crushed black cardamom, crushed cinnamon and cumin powder. • Mix the contents well. • Warm oil in a pan and add yogurt mixture. • Sauté at low heat for about five minutes until thick. • Now add boiled & drained nadur slices in yogurt sauce and simmer for 5 minutes again. • Crush the remaining 2 green cardamoms and 1/2 tsp shah jeera in a pestle. • Sprinkle it over the dish. • Keep the dish covered for a few minutes. • Nadur Yakhni is ready to serve with rice.

ROGAN JOSH RECIPE

Rogan Josh is a Mughlai as well as Kashmiri lamb curry recipe. Learn how to make/prepare Rogan Josh by following this easy recipe.

Rogan Josh Recipe Difficulty Average Rating 6.9 / 10 ( 18 votes) Recipe Type Non Veg. Ingredients: • 1 lb Lamb, large chunks • 3 tsp Oil • 1 tsp Red Chili Powder • 1 tsp Cumin • 1/2 tsp Cinnamon • Pinch of Heeng • 2 tbsp Yogurt • 1/2 tsp Shonth • 1/2 Star Anise • 3 Cloves • 2 big Cardamom • 2 small Cardamom • Salt to taste How to make Rogan Josh: • Wash chunks of lamb and drain water well. • Now, heat oil in a pressure cooker. • First of all add heeng to the heated oil. • Then put chunks of lamb in the pressure cooker and stir well. • Also add clove, cinnamon, powdered big elaichi, zeera. Stir all these ingredients for few minutes. • After that add red chilli powder, and yogurt and fry it until yogurt changes its color. • Add shonth, star anise, salt and 1/2 cup of water. • Cover the Pressure cooker with lid and cook it for 5 minutes. • Turn off the stove and open pressure after the pressure has dropped. • If excess water is seen, then boil till desired consistency is reached. • To give exotic fragrance to Rogon Josh, sprinkle crushed cumin and small green elaichi on it. • Your delicious Rogon Josh is ready to serve.

MUTTON ROGAN JOSH RECIPE

Mutton Rogan Josh is a delicious recipe. Learn how to make/prepare Mutton Rogan Josh by following this easy recipe.

Mutton Rogan Josh Recipe Preparation Time 25 Minutes Cooking Time 35 Minutes Recipe Type Non Veg. Serves Serves 4 Calories Per Serving 28 Ingredients: • 2 Green Cardamoms • 2 Onion (finely chopped) • 1 inch sticks Cinnamon (Darchini) • 3 Cloves (lobongo) • ½ tsp Asafetida • 1/2 tsp Garam Masala Powder • 3 tbsp Oil • 1 kg (35 oz.) Mutton (chops) • 3 tbsp Curd or Yogurt (Dahi) • 1 tsp Chilli Powder • 1 cup (236 ml) Water • 3 tsp Fennel Seeds (Mouri or Saunf) (powdered) • 1/2 tsp Ginger (grated) • 1 Black Cardamom • ½ cup Coriander Leaves (chopped) • Salt to taste  How to make Mutton Rogan Josh: • In a pressure cooker, add heat oil. • Add onion, black cardamoms, cloves, cinnamon and the asafetida powder and fry for 2 min. • Add the mutton chops and fry for 5 min. • Add water and pressure cooks the mutton on low flame for 20 minutes. • Take out the mutton and cool to room temperature. • Take a bowl and add the curd, chili powder, fennel powder, ginger, garam masala, salt into the bowl and beat for 1 minute till mixture is smooth. • Add the curd mixture on low heat to the mutton. • Stir frequently for 7-10 minutes until the oil starts to leave the masala. • Garnish with coriander leaves.

MUTSCH RECIPE

Mutsch is a spicy & nutritious mutton dish. It is very a Kashmir recipe. Learn how to make/prepare Machh by following this easy recipe.

Mutsch Recipe Difficulty Average Recipe Type Non Veg. Ingredients: • 750 gm Lean minced lamb • 1 tsp Fresh ginger (grated finely) • 1 tsp Ground coriander • 2 Fresh green chilies (finely chopped) • 1/2 tsp Chili powder • 2 tsp Garam masala • 2 tsp Salt • 1 tsp Sugar • 1/2 Cup yoghurt • 1 tbsp Khoya or dried milk (if using khoya, it should be finely mashed) • 3 tbsp Ghee • 1/2 tsp Ground black pepper • 1/4 tsp Ground cardamom How to make Mutsch: • Put the lamb into a bowl with ginger, chopped chilies, chili powder, coriander, 1 tsp garam masala and 1 tsp salt. • Add 1 tbsp of the yoghurt to moisten and mix well the spices. • If the lamb is very lean, little amount of ghee can also be added. • When done, take a portion of the prepared meat mixture in hand. • Make a little long oval shaped roll with the help of gentle squeeze and toss movements of hand. • Repeat the procedure with rest of the lamb mixture. • Heat ghee in a heavy saucepan. • Add dried milk, sugar, remaining yoghurt, garam masala & salt. • Fry the mixture and then add half cup of hot water. • Bring to boil and then add prepared rolls. • Cover the pan and simmer until no liquid remains. • When done, turn the rolls over, add half cup of hot water and pepper. • Reduce the flame and cover the pan. Simmer again until the liquid is absorbed. • Sprinkle the dish with cardamom. • Serve hot with Indian bread and rice.

MODUR PULAO RECIPE

Modur Pulao is a delicious and aromatic recipe that leaves you craving for more. Learn how to make/prepare Modur Pulao by following this easy recipe.

Modur Pulao Recipe Preparation Time 15 Minutes Cooking Time 90 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 8 Ingredients: • 2 cup Long Grain Basmati Rice • 2 cup Sugar • ½ cup Ghee • ½ tsp Whole Cardamoms • ½ tsp Cloves • ½ tsp Black Peppercorns • ½ tsp Cinnamon • 5 bay Leaves • 5 Saffron Strands • ½ cup Almonds, blanched and split • ½ cup Raisins • ½ cup Dry Coconut Slivers • ½ cup Dried Dates • Water, as required • 2 tsp Milk How to make Modur Pulao: • Wash and drain the rice and keep it aside. • Take a large pan and boil 8 cups of water in it. Put rice in it and let it cook. • When cooked (3/4th prepared), drain the rice and set it aside. • In the meantime, soak saffron strands in 2 tsp milk and mix it to make a paste. • Heat ghee in a large pan and put all the spices in it except saffron. Allow it to sizzle a bit. • Now, add sugar and 1/3 cup of water in it and stir well. • Put all the dry fruits in it and stir well again. • Now, add cooked rice in it along with saffron liquid and mix it carefully. • Cover it and let it cook for an hour. • When cooked, mix it gently to separate the rice grains and serve warm.

KHECHIER RECIPE

Khechier is a tasty and nutritious recipe. Learn how to make/prepare Khechier by following this easy recipe.

Khechier Recipe Preparation Time 10 Minutes Cooking Time 40 Minutes Difficulty Average Rating 2.0 / 10 ( 1 votes) Recipe Type Veg. Serves 4 Ingredients: • 500 g Rice (soaked) • 250 g Green Gram (Moong) • 1 cup Mustard Oil • 1tsp Red Chili Powder • 1 tsp Dry Ginger Powder • 1 tsp Caraway Seeds (Ajwain) • Pinch of Asafoetida • 1 tbsp Turmeric • 1 tsp Aniseed Powder • 1 tsp Garam Masala • Salt  How to make Khechier: • Soak green gram with rice and all the other ingredients. • After some time, all the water gets absorbed. • Put on a low flame and keep stirring for ten minutes. • If you have a heavy bottomed pan, then place a griddle (tava) between the flame and the pan. • Let it cook on slow flame for half an hour. • Serve hot.

KASHMIRI QAMBARGAH RECIPE

Kashmiri Qambargah is a delicious Kashmiri recipe cooked in a spice mixture. Learn how to make/prepare Kashmiri Qambargah by following this easy recipe.

Kashmiri Qambargah Recipe Difficulty Difficult Recipe Type Non Veg. Ingredients: • 12 Lamb Rib Chops (large) • 1 liter Milk • Besan Batter (made from besan and water) • Yoghurt (thick, beaten) • 1 tsp Ginger Powder • 1 tsp Cayenne Pepper • 2 tbsp Fennel Seeds • 6 Cloves • 4 Cardamoms (black) • 2 Cardamoms (green) • 2 Cinnamon Sticks (1 inch) • 2-3 Bay Leaves (Indian Tez Patta) • 1 Mace (Grated Nutmeg) • Ghee • Salt to taste How to make Kashmiri Qambargah: • Flatten the lamb chops. • Tie ginger powder, cayenne pepper, fennel seeds, cloves, black and green cardamoms, cinnamon sticks, bay leaves and mace in a muslin or a cheese cloth bag. • Place the milk on medium flame and heat it. • Add the lamb chops and the bag of spices in the milk and simmer until the liquid evaporates and the chops turn tender. • Beat the yoghurt well with salt to taste. • Dip each chop in beaten yoghurt and then dip in the besan batter. • Fry the chop on both sides in ghee. • Remove and place on a paper towel to soak up any extra oil. • Repeat with other chops. • Rub each chop with lemon and serve hot.