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Showing posts with label Kashmiri cusine. Show all posts
Showing posts with label Kashmiri cusine. Show all posts

Thursday, April 24, 2014

Kashmiri Chicken Korma

Finally a Chicken recipe after a long time!! Had been cutting down on its intake because of summers but the sporadic rainfall during last weekend gave us a chance to indulge in some yummy chicken gravy. Wanted to make something new and this bookmarked recipe came to my mind. Quite easy and takes minimal effort.

Made a few changes in the preparation method. The original recipe calls for sauteing the onions and spices in ghee/oil and them making a smooth paste out of it. But I chose to boil/cook them in water till tender and then make a puree out of it. This saves quite a bit of butter/oil from going into the dish (and finally adding up on the waistline). This is a distinctively sweet-sour gravy with the added pungency of the dry Kashmiri chilis. But one can reduce the sweetness if one is not very fond of it.

Read on for the recipe -

Preparation Time - 40 mins

Ingredients -
  • 500 gm chicken pieces ( use boneless if you wish )
  • 3 tsp oil
  • 2 tsp butter
  • 3 green cardamom, crushed
  • 1 tbsp kasuri methi
  • 1 tsp Kashmiri chilli powder
  • 1 tsp sugar
  • 1/2 cup thick yogurt
  • salt to taste
  • freshly chopped coriander for the garnish

For making gravy -
  • 1 medium sized tomato (fully ripened)
  • 1 large sized onion (optional)
  • 4-5 garlic flakes
  • 1 inch long ginger
  • 2-3 dry red chillis
  • 2 tbsp broken cashews
  • 2/3 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp pepper seeds (optional)
  • 1/2 tsp fennel seeds
  • a fistful of raisins ( optional, add only if you want it more sweet )
  • salt to taste

Preparation - Roughly chop the onion, ginger and garlic. Cut the tomato into 4 pieces.

Marinate the chicken with salt and turmeric.

Cooking - Bring 1 1/2 cups of water to boil in a saucepan. Add all the ingredients mentioned for the gravy. Boil for 7-8 minutes. Allow to cool down and then transfer to a blender. Make a smooth paste out of it.

Heat the oil + butter in a wok. Add the marinated chicken pieces and fry on medium to high flame till they turn brown on the outside. Then add the masala paste along with chili powder and cook for 7-8 minutes till it starts getting thick and oil just starts to ooze out.

Add 3/4 - 1 cup hot water and bring to boil. Simmer for a few minutes.

Rub the kasuri methi between your hand to warm it and then add to the wok. Also add the crushed cardamom and sugar. Cook for 2-3 minutes.

Switch off the flame. Stir in the beaten yogurt . Switch on the burner and cook for 3-4 minutes on a low flame and adjust salt if needed. Remove from wok.

Garnish with the coriander and serve hot.

Note - One can also add some more cream/use milk instead to water to make the gravy rich. 

Sunday, July 24, 2011

Mutton Rogan Josh

Cooking Time Required: 40-45 mins
Cost of preparation: 200-250 rupees

Ingredients: Mutton ( cut into small pieces, 500 gm ), onion ( 1 no., large ),
ginger-garlic paste ( 2 tsp), Dried Ginger/Soonth powder - 1 tsp, cumin powder - 1 tsp, coriander Powder - 2 tsp, Kashmiri Degi Mirch - 1 tsp, turmeric ( 1/2 tsp), asafoetida ( 2/3 tsp), fennel powder ( 1 tsp ), green cardamom - 2 pods, cinnamon - 1-inch stick, cloves- 2 nos, bay leaf - 1 no, peppercorns ( 8-9 nos), mace ( few strands ), whole red chillis ( 2 nos), yogurt ( 1/2 cup ), mustard oil ( 6-7 tsp ), salt.

Preparation: Wash and clean the mutton pieces. Drain all excess water. Add 1 tsp of
mustard oil and mix well. Keep aside for 10 mins.

Add the yogurt, salt and turmeric. Mix throughly and keep aside for 3-4 hours.

Cooking: Heat 1-2 oil in a pan. Chop the onion into small pieces and add to the pan.
Fry till to nice brown shade. Grind into a smooth paste.

Heat the remaining oil in a wok ( one with a heavy lid ). Add the asafoetida along with dry whole spices. Fry till they give off a nice fragrance.

Add the onion paste and fry for 2-3 mins. Add the ginger garlic paste and fry till raw smell goes off.

Add all the powdered spices to the marinated mutton and mix well. Transfer the mutton pieces to the wok along with any remaining liquid and salt to taste.

Fry for 10-15 mins. Add 1 1/2 cups of water and cover with lid and allow to cook till the mutton is very soft and ready to fall off the bones.

Serve with white (Basmati) rice and a simple cucumber-tomato salad.

Note: I have not used Ratanjot which gives the distinct red color to the original Kashmiri dish which is not freely available nowadays. Neither have i used red food coloring.

The gravy is a little thin and not very hot in the Original recipe and i have followed suit. One can add more chillis according to ones' preference.

Friday, July 8, 2011

Paneer Kaliyan

Cooking Time Required: 15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Paneer cubes ( 200 gm), fennel seeds ( 2 tsp ), cumin seeds ( 1 tsp), soonth/dry ginger powder ( 2 nos ), garam masala (2 pinch), coriander powder ( 2 pinch), red chilli powder ( 1/2 tsp ), turmeric ( 1/4 tsp), salt, ghee ( 1 tsp ), milk ( 1 cup).

Preparation: Grind the coconut into a fine powder without adding any water and keep aside.

Cooking: Heat the ghee in a pan. Add the paneer pieces and fry till slightly golden on all sides.

Boil water in a saucepan with 1/2 tsp salt. Add the fried paneer and boil for 3-4 mins for softening.

AT the same time, combine the remaining spices except for garam masala with 1 cup of water in another wok and bring to a boil. Boil for 4 mins.

Remove the paneer pieces from the salt water and add to the boiling spices mixture. Add mil and garam masala. Boil for another 5 mins.

Remove from pan and serve hot.

Note: This recipe is adapted from Tarla Dalal's cookbook. Made a few changes to suit my palate.

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