A PINCH OF HING

Janhi Alu posta Ingredients: 2 long Ridge Gourd into cubes 2 Boiled Potatoes into cubes 2 Onion sliced 2 tbsp Poppy Seed ¼ tsp termeric powder (optional) ¼ tsp red chilli powder ( optional) 1 Bay leaf 2 Red Whole Chilli 4 Green Chilli's 1 tbsp GG paste 1 pinch of sugar Salt Mustard Oil Preparations : Soak the poppy seeds in luke warm water for 10 minutes.  Grind soaked poppy seeds adding a whole rgreen chillis with water into a thick paste. Heat oil. Add pinch of sugar ,Add onion ,red chillis Bay leaf and fry them till they turn brown. Add GG paste , posta paste, termeric powder,chilli powder and salt fry until it begin to leave oil on sides. Add  potato and fry for a second Add ridge gourd. Mix properly cover and cook on low flame. Ridge gourd releases moisture. The curry will be cooked in the same juice, you need not to add any water. Cover and cook till the ridge gourd is almost done. Open the lid stir well if liquid is there cook u

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