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Kashmiri chicken biryani Recipe

Kashmiri chicken biryani Ingredients:

Kashmiri chicken biryani Recipe
Kashmiri chicken biryani Recipe

  • 750 gms Mutton
  • 1 kg Chicken
  • 1 kg Basmati rice
  • 200 ml Milk
  • 2 tsp Curds
  • 1 tsp Dry ginger powder
  • 1/4 tsp Cardamom powder
  • 150 gms Ghee
  • 1/4 tsp Kewra essence
  • 2 gms Saffron
  • 2 tsp Red chilli powder
  • 1 Pinch asafoetida
  • 1 tsp Garam masala powder
  • 2 tsp Fennel seed powder
  • 1/4 tsp Sugar
  • Salt to taste

How to make Kashmiri Biryani:

  • Fry asafetida and mutton pieces in ghee.
  • Add curds to the mixture and fry till pink.
  • Pour water and add salt to taste. Mix well.
  • Add chilli powder, ginger powder and bay leaf.
  • Fry for a few minutes and add 1/2 litre water.
  • Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
  • Simmer the mixture till well cooked.
  • Remove mutton pieces and keep them separate.
  • Boil 2 litres of water with 2 tbsp salt.
  • Tie garam masala and remaining fennel seeds in a piece of cloth.
  • Put it in the boiling water.
  • Now add rice and cook on low flame till half done.
  • Separate water from the rice.
  • Alternately arrange mutton and rice layers in a baking tray.
  • Add milk and ghee.
  • Cook in a preheated oven till well done.

Kashmiri Kehwa Recipe

Kashmiri Kehwa Ingredients:

Kashmiri Kehwa Recipe
Kashmiri Kehwa Recipe
  • 2 cups water
  • 1 clove
  • 1 cardamom
  • 1/2 inch cinnamon
  • 4 -5 saffron strands
  • 4 teaspoons sugar
  • 1/2 teaspoon kashmiritea leaves or 1/2 teaspoon green tea leaves

How to make Kashmiri Kehwa:

  • place water and sugar in a pot and put it on the flame.
  • crush the clove, cardamom and cinnamon using a mortar and pestle (not in a mixie – we dont need dust) and add to the water.
  • let it boil and simmer till the water gets slightly tinted with the spices.
  • add the tea leaves and turn off the flame.
  • cover and leave for 3 minutes I(longer, if you prefer strong tea).
  • strain, add saffron and serve piping hot.
  • you can add crushed almonds to it and boil it again.
  • the original recipe contains a lot of dry fruits too – this is a simpler version and easier to make.

Kashmiri Gustaba Recipe

Kashmiri Gustaba Ingredients:

Kashmiri Gustaba Recipe
Kashmiri Gustaba Recipe

  • 500 gms Lamb
  • 150 gms Lamb fat
  • 1 tsp Fennel seeds
  • 1 tsp Cayenne
  • 1 tsp Sugar
  • 1/2 Cup khoya
  • 1/2 Cup curd
  • 1 Cup milk
  • 2 tbsps Ghee
  • 1 tsp Kashmiri garam masala
  • 1 tsp Pepper
  • 1/2 tsp Ginger powder
  • 2 tbsps Oil
  • Salt to taste

How to make Gustaba:

  • Mix lamb, fat, fennel seeds, ginger and garam masala properly.
  • Chop the mixture properly
  • Add curd and ghee while chopping
  • Once it turns smooth, make balls from this mixture.
  • Heat the oil and put garam masala, sugar, khoya, curd and milk.
  • Add mutton balls and cook it till it turns tender.
  • Gustaba is ready.

Kashmiri Samosa Recipe

Kashmiri Samosa Ingredients:

Kashmiri Samosa Recipe
Kashmiri Samosa Recipe
  • 2 cup all-purpose flour 1 pinch baking soda
  • 2 tbsp. Cream of wheat 2 tbsp. Ghee
  • 2-tsp. Plain yogurt cold water
  • Salt

How to make Kashmiri Samosa:

  • Shift the all-purpose flour. Mix cream of wheat and all-purpose flour, add ghee, plain yogurt and salt.
  • Knead the flour to puri- like consistency cover with a wet cloth and leave for 3-4 hours.

Shufta Recipe

Shufta 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.

Rogan Josh Recipe

Rogan Josh 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.

Nadur Yakhni Recipe

Nadur Yakhni Ingredients

  • Nadur Yakhni Recipe
    Nadur Yakhni Recipe

    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.

serves: 4 people

Modur Pulao Recipe

Modur Pulao Ingredients

  • Modur Pulao Recipe
    Modur Pulao Recipe

    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 Ingredients

  • Khechier Recipe
    Khechier Recipe

    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 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.