Rogan josh..A rich Kashmiri lamb Curry with Nuts

 

For years I have cooked this Kashmiri Rogan josh from my recipe book which i got from my aunty long back. Though it took a good hour and a half to make, it was worth it, because every bit was polished off with relish by whomever it was served to, family or friends. If there ever were leftovers, they did not lasted beyond the next meal. 

 

                 Rogan josh is a gravy dish with moist spices and lot of fat floating around the meat ."Rogan" means oil or fat which comes from the meat itself. Josh means intense heat that goes while cooking this dish. Kashmiri dishes are known for having aromatic and sometimes spicy flavors, and some dishes often contain liberal amounts of oil which contributes to a richer, fuller mouth feel and flavour. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, hing/asafoetida and saffron are the most commonly used spices in the making of a wide variety of dishes throughout Kashmir. Cumin seeds,coriander powder chilli powder, turmeric and bay leaves are also very popular Garam masala (aromatic spices) is a very popular blend of spices used in many kashmiri dishes. 

 

The original recipe demanded fatty lamb meat but here i have used a leg of a lamb approximately 1 kg 100 grams very tender and less fatty meat,which produces the same and often better results with way less oil and much less effort. I have cooked it three times in the last month each time with different garnishing. First time i used almonds only as mentioned in the recipe and second time i have prepared this only with cashew nuts and the thirrd time i used both cashew and almonds for garnishing,but each time the favour and aroma was just the same.

Cook time: Depending on the tenderness of the lamb
Total time: 60 mins
Ingredients

• 2 Onion( peeled and sliced)
• 10 Green cardamoms ( lightly crushed)
• 5-6 Black cardamoms
• 15 Cloves
• 3 Bay leaves 
• 4 1 inch pieces of cinnamon sticks
• 1/4 tsp Hing /asafoetida
• 1/2 tsp Ginger powder or fresh root ginger 2 inch piece( ground to paste)
• 10 Garlic cloves (ground to paste)
• 1 kg lamb,cut into cubes
• 2 tsp Cumin powder
• 2 tbsp Kashmiri chilly powder
• 3 tsp Coriander powder
• 2 tsp saunf /fennel powder
• 10-12 Almonds chopped and blanched
• 3 tsp Poppy seeds ( soak in warm water and make paste)
• 2 cups Thick curd ( not very sour)
• 1/2 cup Ghee or oil

Cooking Directions

1. Fry onion in ghee or oil until lightly browned.
2. Stir fry cardamoms,cloves,bayleaf and cinnamon for a minute.
3. Add in ginger powder or fresh ginger paste,garlic paste stir and add meat.
4. Sprinkle on,one at a time,the dry ginger/saunt ( if you are using ginger paste then omit this powder) cumin,chilli,hing,coriander powder and fennel powder.Fry the mixture for about 2 minutes on high flame
5. Add curd and salt,mix it well ,cover and cook for 5-7 mins until dry and oil separates on low flame.
6. Add blanched almonds and poppy seed paste,stir fry for 2 mins and add about 1/2 litre or 3-4 cups,cover and cook for 30-40 mins gently simmering until meat is tender and the mixture is fairly dry.
7. Sprinkle with saffron.Cover again and cook for 5 more mins taking care not to burn the meat.Stir the mixture a few times to mix saffron.

Capsicum-Paneer Burji

Ingredients

• Capsicum 3 ( cut into small square pieces)
• 1cup Scrambled paneer/Cottage cheese
• 2 Onions (chopped)
• 2 Tomatoes
• 1/2 cup Green Peas(optional)
• 2tsp chilly powder
• 1tsp Garam masala powder
• 1inch Ginger ( finely chopped )
• 6-7 Garlic cloves( finely chopped )
• 2 Green chillies( finely chopped )
• 1/2tsp Cumin powder
• 1/2 tsp Kasoori methi(optional)
• 1/2tsp Turmeric powder/haldi
• 1tbsp Sunflower oil

Cooking Directions

1. Heat oil in a pan,add some jeera,let it splutter for a second,then add onion ,chopped garlic and ginger and green chilly and stir for a couple of mins or until onion turns to light golden colour.
2. Now its time to add our green peas (if you are using),stir for a while,then add tomatoes and saute for 2 mins.
3. Add in chilly powder,garam masala and turmeric/haldi and stir it well.Add salt to taste and a 1/2 cup of water to de-glaze the pan, cover it with a lid for 2 mins until peas are well cooked and the gravy thickens.
4. Now its time to add in our chopped capsicum, stir it well and again cover it, add little water if needed to help to cook the capsicum ( do not over cook the capsicum or else it will loose its crunchiness)
5. Lastly add in scrambled paneer and if you are using kasoori methi add at this stage and check for seasoning,if needed add more salt and cover it again for 2 mins on low flame,let the paneer soak the flavour of the masala. When the dish is almost dry switch off the flame .
6. Garnish with some scrambled paneer/cottage cheese or grated cheese and serve hot with roti or pulka

Butter milk Pumpkin Pancake/dosa ( eggless)

Pumpkin pancakes

Make the most of winter harvest with this warming, seasonal Pancake.Here i have created this colourful, healthy pancake with pumpkin and buttermilk,which really goes well with my date and raisin chutney .This is what i packed in my kids lunch box and they are really super exited to see some tangy any sweet chutney along with this pancakes,its like double treat for them.

Prep time: 20 mins
Cook time: 10-15 mins
Yield: 10
Ingredients

• 2 cups Maida/all purpose flour
• 1 cup Besan/chickpea flour/gram flour
• 2 cups Sour buttermilk
• 2 cups Pumpkin (grated)
• 1/4 cup Coriander leaves ( chopped)
• 1tsp Sugar
• 2 Green chillies ( chopped)
• 1/2tsp Baking soda
• 1tsp Baking Powder

Cooking Directions

1. Take a bowl,add buttermilk,baking powder and baking soda and blend it well.
2. Now add 11/2 Cup grated pumpkin ( reserve half cup for garnishing) and 1/2 of the coriander,chopped green chillies ,salt and sugar.Mix it well till sugar dissolves.
3. Lastly add in maida and gram flour/besan and make a smooth batter by adding little water to make a smooth ,thick batter for pancake.Keep this batter at least hour or 2 for fermenting.
4. After an hour start making pancakes.
5. Heat griddle or non-stick pan and drizzle some butter or oil and pour 1 ladle full of the batter and lightly spread to make 4 inch round pancakes.
6. Now sprinkle some grated pumpkin and chopped coriander and cover it till its cooks well.
7. Open the lid and turn it to other side,again drizzle some butter or oil and cook till crisp and golden brown.
8. Goes well with any types of chutney or sweet and sour sauce.

PUmpkin dosa/pancakes

Surnu-Ambuli Adgai( yam - raw mango pickle)

yam-raw mango pickle

 This pickle is not very long lasting but can be stored for a week if refrigerated. Adgai is typical konkani pickle with the combination of steamed or boiled mangoes and jackfuits are used.as well,like mango and yam or unripe mangoes.This goes well with our konkani style string hoppers/shevai/idiappam or with any types of dosa.This pickle is quite famous in our GSB wedding receptions with the combination of unripe mango and jackfruit during the summer season.

Prep time: 40 mins
Cook time: 20 mins
Ingredients

• 1 cup Yam ( cut into long 1 inch pieces)
• 1/2 cup Unripe mango ( cut into cubes)
• 15 Dried red chillies
• 1/4 tsp Turmeric powder
• 1tsp Coriander seeds
• 1tsp Mustard
• 10 Pepper corns
• 5-6 Methi/Fenugreek seeds
• 1/2tsp Asafoetida
• 1/2tsp Mustard
• 1spring Curry leaves/kari bevu/kadi patta
• 2tsp coconut oil

Cooking Directions

1. Apply salt to yam pieces and keep aside for 30 mins.
2. After 30 mins squeeze the water from the yam and deep fry till golden brown.
3. Dry roast red chilles,coriander seeds,pepper,mustard,methi,asafoetida and turmeric on low flame and powder together .
4. Dissolve the 3-4tsp of salt into 1/2 cup of water and bring to boil.Let it cool completely before using.
5. Now grind the powdered ingredients with a portion of the salt water to a smooth paste.Recover adhering paste with the remaining salt water from the mixer jar and mix it with original paste.
6. Now add mango pieces to this paste and mix it well.
7. Lastly add the fried yam pieces and mix it again
8. Now prepare tempering.Heat oil in a pan,add mustard and curry leaveas and pour this over the hot pickle and it is ready .
9. Do not keep this for more than couple of days unless refrigerated.

Shevai/string hoppers and Adgai pickle

Pumpkin leaf vadi/duddi panna podi

Duddi/dudde panna podi is a  typical konkani style  fritter prepared with pumpkin leaves,which is served during lunch or dinner.But this makes a awesome appetizer or evening snack especially for vegetarians.You hardly get this  leaves in stores so better grow this in your kitchen garden as it takes very little attention.I have got plenty of these leaves in my backyard so i can relish it whenever i feel like.Other than vadi we can prepare so many dishes from this leaves,flowers and pumpkin itself  as it is very healthy and seasonal vegetable

Prep time: 30 mins
Cook time: 10-15 mins
Yield: 20-25
Ingredients

• 15 Pumpkin leaves
• 2 cups Dosa rice
• 1/2 cup Urad dal
• 10 Whole dried red chillies
• 1tsp Asafoetida /Hing powder
• 2tbsp Rava/semolina (optional)

Cooking Directions

1. Wash and clean the pumpkin leaves and let it dry completely.
2. Soak rice for about 1 hour and grind to smooth paste
3. Dry roast urad dal and red chillies till dal turns to brown colour
4. Mix urad dal powder to the rice batter and make a thick batter.
5. Add salt and asafoetida and mix it well.
6. Now spread one leaf and apply this batter evenly on that pumpkin leaf and then place one more leaf over that and repeat the process Stack 7-8 leaves at a time and gently fold it to make round rolls.
7. The same way make one more roll and refrigerate for 30 mins .
8. Now take the rolls out of the fridge and cut into 1 cm round disc as shown in the picture.
9. Heat oil in the pan and deep fry all the pieces till crisp and golden brown.

variation: Roll all the pieces in rava and fry till golden brown.

Palak-kabuli/ chick peas in spinach gravy

Ingredients

• 1 cup White chickpeas/kabuli chana
• 3 bunches Spinach
• 3 Onions
• 3 Tomatoes
• 10 Garlic cloves
• 2 Ginger (1 inch) pieces
• 3 Cardamom
• 6-7 Cloves
• 2 Cinnamon (1 inch) pieces
• 1tsp Cummin/jeera
• 2tsp Red chilly powder
• 2tbsp Oil
• 2tsp Kasoori methi

ONion paste

Boil spinach in water for 2-3 mins

Blanched and drain spinach

Spinach puree

Boiled chickpeas 

 Cooking Directions

1. Wash and clean spinach and blanch them for a 2-3 mins and puree.
2. Soak kabuli chana overnight and next day morning pressure cook with a tsp of salt for 30 mins or take 3-4 whistle.

For onion paste:

• Heat 1tbsp of oil in a pan,add cloves,cinnamon,cardamom,onion,garlic and ginger.fry it well until onion changes to golden brown.let it cool before making smooth paste.

Method for the gravy:

1. Now in the same pan add remaining oil put some jeera,let it crackle, then add Finely chopped tomatoes,red chilly powder and salt to taste,stir till oil comes on top.
2. Add in palak puree,boiled chickpeas and cook till the gravy becomes thick,at this stage check for seasoning and add kasoori methi lightly crushed with your hands.
3. Boil for a minute and switch off the gas.
4. Garnish with onion rings and fresh red or green chillies
5. Serve hot with chapati or rice.

Gooseberry/Amla salad

This is simple yoghurt based salad,can be used as a dip for chicken fries and paratas or just serve as a salad for lunch or dinner.This is very healthy salad as it rich in vitamin C and very refreshing dip too. Gooseberry juice has a great strength to replenish your lost energy source.This small fruit amla/gooseberry has the same food value has two oranges,which is anti-scorbutic .It is also used to cure problems like, diabetes, cerebral gastro and cardiovascular illness, low libido and many more.

Prep time: 5 mins
Cook time: 5mins
Total time: 10 mins
Ingredients

• 5 Amla/avala
• 2 cups Thick yoghurt
• 2-3 Green chillies( finely chopped)
• 2tsp olive /sunflower oil
• 1/2tsp Mustard
• 1 big pinch Hing/asafoetida
• 1spring Curry leaves
• 1/2tsp Sugar
• 2 Dried red chillies( cut into pieces)

Cooking Directions

1. Boil amla in enough water till soft.
2. Now grate or finely chop amla and add it to beaten yoghurt along with finely chopped green chillies,salt and sugar.Mix it well
3. Prepare tempering by heating oil in a pan,when it is hot add mustard,let it crackle,drop in red chillies,curry leaves and hing and pour this over yoghurt salad and serve
4. You can use some freshly chopped coriander for garnishing .

Kooka Masala/ GSB Konkani style chinese potato

Kooka( chinese potato) Masala

There is nothing like fresh fruit and vegetables at their seasonal best. There is something so good about eating food when its just been picked. It tastes better, it is better value and it is a better deal for the planet.Winter is the month you really enjoy so many vegetables specially root vegetables and these" Chinese potatoes" popularly known as kook in south canara and kooraka in kerala, harvested from spring through fall, and are an excellent storage vegetable to hold through winter. Here i have one typical konkani style dish featuring such potato which is enjoyed specially during the hindu month" karthik".It is aslo available in some parts of kerala. Few days back i got my stock from my mom from Mangalore and i prepared 2 types of dishes which is my all time favourite Kooka upkari and Kooka masala. Kooka masala is a spicy dish which i love to have it with plain rice and simple  dalithoy(GSB style dal)

Prep time: 60 mins
Cook time: 60 mins

Ingredients

• 1/2 kg Chinese potato/kook
• 1/2 Grated coconut
• 1tbsp Coriander seeds
• 1/2tsp Methi/ Fenugreek
• 10-12 Whole dried red chillies
• 1 Lemon sized ball of tamarind
• 4 Onion ( chopped)
• 2tbsp coconut oil
• 1 spring Curry leaves

Cooking Directions

1. Wash kook thoroughly in plenty of water and pressure cook for 20-25 mins or till 2 whistles.
2. Peel off the skin and cut into 4 pieces each depending on the size of the potato and  keep aside.

For masala paste:

1. Heat 2-3 tsp of coconut oil in a pan,add red chilles ,roast on low flame till it changes color to darkish red,drain out and keep aside.
2. In the same oil add coriander seeds and roast till it changes to almost most darker in color,add in methi/fenugreek and fry again for a couple of seconds  or until it well roasted and changes to light brown color.
3. Now add all the roasted ingredients to grated coconut ,along with tamarind and ground to paste.The masala should be little coarse.
4. Once the masala is done,heat a big kadai,add in remaining oil and add chopped onion and few curry leaves ,fry till it changes to light brown color.
5. Add in ground masala and stir for a second.
6. Now add cooked and peeled Chinese potato/kook and salt to taste and mix it well.
7. Add a glass of water and cover it with a lid and cook on low flame the dish is semi dry.
8. serve hot with rice and Dal

Baked fish stuffed with eggs

A quick and simple baked fish served with stir fried veggies.I have baked this fish with little mustard oil and coated with bread- corn flakes crumbs..a healthier way to get crispy tasty fish. I have used mostly mild white fish like Pomfret with great results. Don't be scared by the number of ingredients it is mostly vegetables and herbs. Please adjust the spices, especially salt, to your taste. I have tried to post a balanced blend here but feel free to adjust mild, spicy, lower sodium etc...

Prep time: 40 mins
Cook time: 30-40 mins

Calories per serving: 256.8
Fat per serving: 3.2 g

Ingredients

• 2 Medium sized Pomfret or any flat fish
• 3 Hard boiled eggs
• 1tbsp ginger-garlic paste
• 2-3 tsp Chilly powder
• 1tsp Garam masala
• 1 tsp Lemon juice
• 2tsp Mustard oil
• 1/2tsp Turmeric powder
• 1tsp Crushed black pepper
• 3tsp Finely chopped coriander leaves

For stir fried vegetables

• 2 Potato (cubed)
• 1 Carrot ( cubed)
• 10 Shallots
• 4 Spring onion bulbs
• 1 Green capsicum( diced)
• 1 Red capsicum ( diced)
• 1tsp Light soy sauce
• 1tsp Pepper
• 2tsp Olive oil

Cooking Directions

1. Scale and clean the fish.The fish is served whole, so trim the fins and the tail portions first.
2. Slit the stomach horizontally, carefully clean the stomach contents from the cavity,wash it thoroughly.
3. Marinate the fish with turmeric,salt,lime juice and Mustard oil. Refrigerate for 2 hours.
4. After 2 hours,make the second marinade by mixing ginger-garlic paste,chilly powder and garam masala powder.
5. Now apply this marinade to the the fish and leave it for 30 mins.
6. In the meantime boil cubed potato,carrots and shallots till half done with little salt and keep aside.
7. Preheat oven at 180 C/350 F" .
8. Slice eggs and season it with pepper and salt.Sprinkle some fresh coriander and our stuffing is ready.
9. Now Stuff the Pomfret with boiled egg slices
10. Mix whole wheat bread crumbs with corn flakes crumbs
11. Brush the fish with lightly beaten eggs and then sprinkle some white
12. flour/maida, Dredge fillets in crumb mixture and place on a lightly greased baking sheet.
13. Bake for 35 minutes or until fish is golden brown and the fins come off easily when pulled,its done. This will take 30-40 minutes, depending on the size of the fish.
14. Toss red and green capsicum , spring onion bulbs and boiled vegetables with olive oil and soy sauce. Season with salt and freshly ground pepper to taste.
15. Serve fish together with the vegetables.