Marchwangan Korma

Marchawahang

Marchwangan Korma

Marchwa hang korma

An extremely spicy hot mutton preparation of Kashmir region.

Kashmiri Pandits do not eat onions and garlic they prefer lamb as their primary meat source (beef of course is strictly prohibited). They also use dry ginger and asafetida as a substitute for adding that extra layer of flavor to their non-vegetarian dishes .

Kashmiris have used high-calorie foods to get the extra energy needed to boost the bone chilling cold of the winter months.

Ingredients

Mutton cut into bite size pc 1kg
Tamarind paste 1 tsp
Asafoetida ½ tsp
Desi Ghee 5 tbsp
Green cardamoms 2 nos
Black cardamoms 1 nos
Cinnamon powder ½tsp
Cinnamon stick one 1"
Cloves 4
Kashmiri chili paste ½ cup
Whole Kashmiri chilli's 4
Dry chilli powder 1 full tsp
Turmeric powder ½ tsp
Garam masala ½ tsp
Saunth ½ tsp
Fried fennel powder 1½ tsp

Preparations:

Before preparation......
In a bowl mix the Kashmiri chili paste in 3 cups of water and keep aside.
Take Whole Kashmiri chili open and cut into 4 piece soak in warm water
Soak the tamarind paste in water .
Crush all whole spices and keep aside.
Clean the meat do not need to be marinate.

Start cooking.......

Heat the ghee in a heavy bottomed pot add
Asafoetida and crushed spices stir well.
Once you get the nice aroma, add the meat pieces. Saute the meat pieces on low flame until it turns out brown in color .
Add 6 cups of warm water and salt to the meat and bring it to a boil.
Cover the pot and let the meat cook on medium heat.
Once the meat is half done, strain the meat and reserve the stock.
Spread and dry the meat on a plate.

(Optional two onion sliced and two chopped tomatoes)
Traditionally onion and tomato is not the part of this dish).

Heat the pot on low flame along with ghee add one and half cup of Kashmiri chili paste water little bit salt turmeric, chilli powder,saunth and fennel powder fry with adding two to four spoon of mutton stock add meat stir cover and cook for few minutes on low flame. Open lid add stock and fry. Repeat this process till meat should be fork tender.

Once meat is tender add all meat stock stir nicely add left over chilli pastes and tamarind paste .

Bring to a boil and cook it until the meat is completely cooked and the gravy reaches its desired consistency.

Serve with hot rice and cucumber raita.

Marchwa hang Korma

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog