This is my families all time favourite dish. This is one of the popular Kashmiri Pandit cuisine . High on flavour with minimal spices. Very mild on toingue but very satisfying. Kashmiri cuisine have two types of cooking style of same dish. One is of Kashmiri Pandit that is of Hindu community another id Muslim…
Category: Mutton
Mutton Nihari…Awadhi Zaika
The word “Nihari” originate from Arabic word “Nahar” which means “morning”. Traditionally, Nihari was prepared overnight for 6-8 hours, in large pots for working class laborers, who were involved in construction of Mughal forts and palaces. It was served to labourers the first thing in the morning, for free. Later it became favourite of masses…
Mutton Rezala
Rezala is basically a curd, milk and nut based white mutton curry. Its consistency is free flowing and thinner compared to other Indian mutton curries. It is white in colour but extremely flavourful due to use of few but flavourant spices and hot with extracts of whole dry red chilis. It is perfect amalgamation of …
Rista…Indian cuisine from Kashmir- Mutton ball curry…No onion…No Garlic
I had shared this post earlier. Recently I cooked it for my stall in a Food Fest. I have better clicks, so sharing it again for those who had missed it earlier. Kasmir Valley is Pride of India. The Mughal Emperor Jehangeer said to have written “Agar firdaus bar rue zamin ast hamin ast hamin…
Dum ki Gosht Biryani
Dum means to “breath in”. This is cooking technique wherein cooking is done after sealing the vessel on a slow fire using very few spices. The cooking is done in the air formed inside the vessel which is Dum. The sealing of the lid of the vessel with dough leads to air locked inside the…
Spaghetti Bolognese
Bolognese is basically a meat based sauce and Spaghetti Bolognese is a pasta dish, consisting of Spaghetti served with a sauce made from tomatoes, minced meat(any meat) and few other spices. It originated in Bologna in Italy, hence the name. Cooking Bolognese involves several techniques and key ingredients are onion, celery, carrot , tomato concentrate…
Moroccan Lamb Stew
Moroccan lamb stew has gained popularity worldwide and also within my family. Stew is generally considered as a cold weather food. It is cooked at relatively low temperature allowing the ingredients’ flavors to mingle. Last night it finally rained heavily after a prolonged heat wave lasting almost a month. I had some mutton pieces in…
Laal Maas
Laal Maas is a fiery meat curry from Rajasthan, India. It is prepared in a sauce of curd and considerable amount of red chili paste beside other hot spices. It is said that traditionally laal Maas was prepared with wild game meat. The hunted animals were cooked in hot chilis, spices, lot of garlic and…
Kosha Mangsho
Ingredients: Mutton – 1 Kg Onions- 150 gm(100 gm grated, 50 gm thinly sliced) Garlic paste – 15 gm Ginger paste – 10gm Pureed Tomato – 1/3rd cup Thick curd – 125 gm/2/3rd cup Green Chilies paste- 1tspn Green cardamom- 4 Cinnamon stick- 3″ 1 Cloves-3 Coriander powder – 2 tblspn Kashmiri Mirch powder –…
