Nolen Gur-er Rosogolla..!!

Hello Friends…it’s been a long time since I shared my last recipe with you. Something or the other kept me busy from blogging for the past few days. But with the constant support & inspiration from my friends & family, I started writing for my blog all over again. This time I have got something very exciting for you all , which can  bring smiles to your faces instantly. Hereby I am sharing a very popular dessert from Kolkata widely known as ‘Rosogolla’ or ‘Rasgulla’. Apart from the regular white Rasgullas available all over India..this one is much more special and is made from chhena and date palm jaggery ( khejur gur or nolen gur) and popularly known as ‘Nolen Gur-er Rosogolla’ and is very famous in and around Kolkata during the winter.

It’s time to share the recipe of  ‘Nolen Gur-er Rosogolla’ with you all. I kept the recipe very easy and used pressure cooker for this, which consumes very little time. You can make them anytime at your kitchen to satisfy your sweet tooth..:)

Ingredients:

Whole milk- 2 litres ; Lemon juice - 5 tbsp ; Sugar - 1 cup , Date palm jaggery(Nolen gur /khejur gur) -1 cup , Water - 5 cups

Procedure:

·         Bring milk to boil in a heavy bottomed pan . As the milk starts to boil , add the lime juice and mix. Stir the milk until clear whey separates from the milk & cheese or chhena  formed.

·         Pour this in a clean cheese cloth or muslin cloth and wash it under running water so that the smell of the lime goes away.

·         Tightly tie both the ends of the cheese cloth & allow all the remaining water to drain (by just hanging it from your kitchen tap). Leave it like this for about 40 mins.

·         Now take the chhena (packed inside the cheese cloth)  on an inverted plate and press it down heavily with a weight (I used the mortar & pestle from my kitchen) and  leave it, for say 30 mins.

·         Now take all the chhena (cottage cheese)into a flat palte and knead it smooth with the heel of your palms for about  15 mins. Knead this very smoothly..till  a smooth dough is formed.

·         When the chhena  is  kneaded nicely  & forms a smooth dough..we have to cut out small chhena balls from it. To make the balls, first cut a small portion from the dough..& then put  a little pressure between your palm and then continue rolling the ball very lightly with circular motion of your palms. Approximately 16  balls will be formed like this.

·         Now take a deep bottomed pressure cooker and add 5 cups of water + 1 cup khejur gur + 1 cup sugar to it and bring to boil.

·         As the syrup starts to boil , put these raw chhena balls into it one by one. Then close the cooker lid along with the weight. Wait till you hear one whistle blow ,now reduce the heat to medium & allow steaming for 6 more minutes. Then switch off the heat and leave it as it is for 2  more minutes.

·         Now take the cooker and release the steam by keeping the pressure cooker(closed)under running tap water. Now open the lid and  allow the Rosogullas to cool completely. They will get expanded to almost double their original size.

·         Give few hours to the Rosogollas /rasgullas to absorb the sweetness (you can refrigerate it for 2 hrs) and then they are ready to be served..:)

Stuffed Mushrooms..!!

Stuffed items are always my favorites. It’s time to share with u, my recipe for Stuffed Mushrooms..

I first tasted this dish in an Italian restaurant..&  I just loved it…J Mushrooms are great source of Vitamin D. This is a great vegetarian dish(with onion & garlic) and for strict vegetarians, the onion & garlic part can be skipped. There are a lot of varieties in stuffing..but I used this simple and easy  one. Hope each one of u will love this..:)

Here goes the recipe…

Ingredients:

White button mushrooms– 10 pcs ; 1 small sized onion (finely chopped) ; 2 garlic cloves (finely chopped) ; Garlic powder ; grated Parmesan cheese ; Cream cheese spread ; Sliced Swiss cheese ; olive oil .

I used medium sized mushrooms, but it’s better to use bigger ones.

Procedure:

1)Pop out the stems from the mushrooms &  peel off the skin from the mushroom pods. Wash them & pat them dry.

2)Take a frying skillet & heat 1 tsp of olive oil  in it. Now add the chopped onions & garlic into it.  Sauté them in high flame. Add a pinch of salt. As the onion turns golden brown in colour, add 2 & 1/2 tsp of cream cheese into it. Mix the cheese nicely & turn off the gas & pour the mixture in a dish.

3)Now in the same frying skillet, heat 1 more tsp of olive oil & add  1 tsp of garlic powder into it. As it starts to sizzle, lightly fry the mushrooms & keep aside. Allow them to cool.

5)Cut the Swiss cheese slices according to the size of the diameter of the mushrooms.

4)Now it’s time for stuffing. Take each of the mushrooms & to its concave(hollow) side-  add 1 teaspoon of the onion & cream cheese mix ,then sprinkle grated Parmesan cheese over it. Finally cover the top with Swiss cheese slices. Repeat this step for all the mushrooms.

5)Take a baking tray & place an aluminum foil in it. Sprinkle few drops of olive oil over it. ( You can also use any  oil spray). Put  the stuffed mushrooms  in the tray. Be sure not to place the mushrooms very close to each other. Maintain a gap between them.

6)Preheat the oven to  375 degree Fahrenheit  & bake the mushrooms for 10 -12 mins.( Mushrooms will leave water from them.)

7)Serve the  stuffed mushrooms, sprinkling pepper powder or tandoori masala powder from top..!! J

!! Kadai Paneer !!

I’m sharing with u the recipe of Kadai Paneer..It is a very well known vegetarian dish..I followed the recipe of Master Chef Sanjeev Kapoor. With all due respect to him, I’ve tried to add some more flavors to the dish from my kitchen..  You can also try the same recipe with chicken & it will also be as yummy as this one. So, do give it a try very soon.. Hope u all will love it….:)

 Ingredients :

Paneer (cottage cheese) cut into cubes- 200 gms ; Whole garam masala(cinnamon-2 ,cardamom- 4 , cloves-4) ; bay leaf -2 ; dried red chilies – 2(broken) ;  1 large sized onion sliced; Garlic paste – 2 tsp ; ginger paste -2 tsp ;  1 small capsicum (green bell pepper ) cut into squares ;  1 tomato chopped  ; turmeric powder -1/2 tsp ; red chili powder – 1 tsp ; half crushed coriander seeds- ½ tsp ; Cumin powder – 1 tsp ; coriander powder – 1 tsp ; Cilantro chopped -3 tsp ; mustard oil -2 tsp ; ghee -1 tsp. Salt -as per taste.

Dry roast black pepper corns (1 tsp) & coriander seeds (1 tsp)- crush them coarsely.

Procedure:

• Heat mustard oil (2 tsp) & ghee (1 tsp) in a kadai. Add bay leaves, whole garam masala, dried red chilies, half crushed coriander seeds(1/2 tsp) and fry for a while.
• Add the sliced onions and fry them till they turn brown and then one by one add garlic paste, ginger paste and sauté them until oil leaves the mixture.
• Now add turmeric powder, red chili powder, cumin powder  along with the chopped tomatoes and capsicum. Allow it to cook in high flame.
• As the oil leaves the mixture, add the masala(crushed peppercorns & coriander seeds). Then its time to add the paneer or the cottage cheese. Mix it well with the gravy. Add required amount of salt along with the chopped cilantro.
• Add half a cup of water and cover it with a lid. Let it cook in simmer for 5 min or so..

• Now serve this spicy Kadai Paneer with roti or naan…J 

!! Nolen Gur-er (Date Palm Jaggery) Sandesh..!!

I’m a  hard core fan of sweets. So,this time I tried to make one of my favorite items. This will be the first dessert item for my blog.I know there is rarely anyone who will think twice before giving the first bite into a Sandesh..This one is very popular all over Bengal & no wedding dinner is complete withot a sandesh served at last..I know ,that the recipe is known by most of you;yet I could not resist myself from sharing the recipe with you..& I got super excited , after having them, straight from my kitchen.. Njoy..J

Ingredients:

Whole milk – 1 lt ; Lime juice- 1 lime ; Powdered sugar – ¼ tsp ; Date palm jaggery / nolen gur – 2 and 1/2tsp ; Raisins- a handfull.

Procedure :

Bring milk to boil in a heavy bottomed pan . As the milk starts to boil , add the lime juice and mix.Stir the milk until clear whey separates from the cheese or chhena  formed.

Pour this in a clean cheese cloth or muslin cloth and wash it under running water so that the smell of the lime goes away.

Tightly tie both the ends of the cheese cloth & allow all the remaining water to drain (by just hanging it from your kitchen tap). Leave it like this for about 40 mins.

Now take the chhena (packed inside the cheese cloth)  on an inverted plate and press it down heavily with a weight (I used the mortar & pestle from my kitchen) and again keep it, for say 30 mins.

Take all the chena (cottage cheese)into a flat palte and knead it smooth with the heel of your palms for 3 mins.Add the powdered sugar into it And again knead it for a few minutes so that all the sugar melts with the chena.

Now add the jaggery ( or gur) and again knead smoothly for a couple of minutes.

Finally take a non stick pan and pour the above mix. Cookk for atleast 3 mins in very low flame. Do not overcook, if you want a soft , smooth texture.

Then moisten your palms with a drop of ghee and make small tapered balls.

( You can give desired shapes to your sandesh, by using design moulds.)

I gave a simple shape to my homemade Sandesh-es..& topped each of them with a raisin each..

Wait for 20 min and  have your first bite…& enjoy..:)

Homemade Fish Fingers..

Hii..friends..another tempting evening snack is ready for u..This time I picked up a very crispy snack item made of fish.. For all the fish lovers out there ,I’ve tried to bring out a very easy recipe. You can make this anytime at home.. & this can be a fabulous starter item for welcoming guests..So, here I go with my recipe of “Homemade Fish Fingers”.. I’ve made this out of Tilapia fillets..  You can try it with  any boneless fish fillets..:)

Ingredients:

Fish fillets (cut into thin strips-1 inch thick) ; onion & garlic paste ; ginger paste ; cumin powder ; coriander powder ;  garam masala powder ; cilantro leaves  chopped ; green chilies chopped ; lemon juice ; black pepper powder ; salt
For frying :- Bread crumbs ; Besan ( gram flour ) ; white oil.

Procedure:

 1)Take a bowl & marinate the fish slices  into it.

 2)Marination: To the fish slices one by one add 4 tsp of onion-garlic paste ; 1 tsp ginger paste ; 1 tsp each of cumin powder ; coriander powder ; garam masala powder ; then add chopped cliantro & green chilies into it. Now sprinkle salt and pepper powder over it. Last but not the least, mix all the above ingredients with the fish slices & add 2-3 tsp of lime juice into it.

3)Keep this marination covered for 1 hour.

4)Now take a flat dish and mix equal amount of besan & bread crumbs . Add a pinch of salt into it. Mix this very well.(It must be dry)

5)Now take each of the marinated fish strips & roll it over the dry mixture(step 4) very evenly & keep it in another clean dish. Repeat this process with the other ones too.

 6)Heat  enough oil in a frying pan. As the fish slices get well coated , take each of the slices and deep- fry till they turn brown..

7)Serve it with salad & kasundi..& ..enjoy it over a hot cup of tea..:)

Shorshe Doi Begun(Brinjal)..!!

 Shorshe Doi Begun is a pure vegetarian dish..It is mainly a preparation out of  brinjal or eggpalnts cooked in a muddy gravy comprising  mustard paste & curd..Brinjal is widely used all over  India & many dishes r tried & tasted over it. Owing to its vivid nature it is often called the “king of vegetables .”  Not only in India,  many other  countries also  include Brinjals into their cuisine..

This  is my own experimental  dish with Brinjals..It is indeed a good recipe & easy too..Just need to grab brinjals from your  store & rest of the ingredients are already there in your kitchen shelves..:)

Ingredients:

Medium sized  brinjal (eggplants); paste  ;  mustard seeds ; poppy seeds ; green chilies –slitted from middle ; beaten yogurt – 3 tsp ; kalonji ( kala jeera) seeds ; turmeric powder; salt .

Make a smooth paste with mustard seeds , poppy seeds (in the ratio 1:1) along with  a green chili.

 Procedure:

1)Cut the brinjals into round shapes. Coat them with a pinch of salt & turmeric. Take a kadai or frying pan and heat mustard oil in it..

2)As the oil gets heated up fry the brinjals till golden..and keep aside.

3)To the same oil add ½ tsp of kalonji seeds and two slitted green chilies. As they start to splatter ,lower the heat and add the mustard + poppy seeds paste  to it. Stir the mix continuously blending with the oil.

4)Now add a pinch of turmeric  and mix well. Then add 2 -3 tsp of beaten yogurt. Go on stirring in medium heat..As oil starts to leave the mixture add salt & sugar as per taste..

5)To dilute the gravy add ½ cup of water & allow the gravy to boil cover it with a lid.

6)After 3 min open the lid &  be sure of a muddy gravy. Now its time to add the fried brinjals.

7)Never  stir the gravy after adding thebrinjals..Keep it in flame for a min or so..& then turn off the heat..

8)Sprinkle mustard oil on top & serve with rice..:)

Chingri (Prawn) Posto Malaikari..!!

Chingri(Prawn) Posto Malaikari..is a dish purely from Bengal..The name Malaikari always comes after chingri for all Bengalis..but this time I tried this very popular dish with a change in spices..& the main thing is that I added posto(poppy seeds) to it..I followed this recipe from a tv show..& I liked it very much . I enhanced the recipe by adding some of my own tricks &  tried it a lot of times..u can also try this out & surprise everyone @ lunch..:)

Ingredients :

Fresh jumbo prawns (head intact) -10 nos ; onion(2 med sized) paste ; garlic(8 med sized cloves) paste ; 1 tsp of ginger paste ; poppy seeds paste ; green chilies paste ; beaten  yogurt  2 tsp ; coconut milk ; garam masala powder ; turmeric powder ; bay leaves & whole garam masala   ; salt ; sugar ; mustard oil ; ghee.

Procedure :

1)Clean the prawns nicely & coat them with salt & turmeric powder.

2)Take a frying pan & heat mustard oil in it. Now fry the prawns in it.(Don’t fry too much)  Take the fried prawns in a bowl.

3)Extract juices from the pastes of onion, garlic , ginger.

4)Now we need to marinate the fried prawns with the above juices (extracted from onion, garlic, ginger pastes in step 3). Next add poppy seeds paste, green chili paste, 2 tsp of beaten yogurt, whole garam masala, salt & ghee to the marination. Cover the marinated fried prawns & keep aside for sometime.

5)Now start heating the remaining oil in the same pan with pinch of sugar & as it caramelizes..then add bay leaves(2 nos.) & just over the bay leaves (not directly into the fry pan) add 1 &1/2 tsp of garam masala powder.

6)Now add the marinated prawns along with the marinade.Cover the frying pan with a lid & allow it to get cooked for 5 min in low –medium heat. As the gravy thickens add coconut milk into it. Check out for salt & sugar as per ur taste…

7)Stir the gravy  for 2 mins  & turn off the gas..

8)Serve this delicious Chingri Posto Malaikari with hot steamed rice..:)

[  Note :- U can sprinkle coconut flakes on top before serving. If u want to avoid green chili paste, u can add whole green chilies into the marination .Don’t fry the prawns too much or they will get stiffened]

!! Butter-y Chicken !!

H

appy New Year to all my friends..!!! Something or the other keeps me busy..& if I’m not wrong then my beloved friends awaits for my new recipes…but very sorry for that…the time I prepare new dishes..its only for u all to try it once lyk me…but then I get entangled in all other works without posting them for u…L Now I bring u an authentic Punjabi delicacy..”Butter Chicken”…I learnt this dish from a show..& then as usual I made it with some renovations..& believe me it came out awesome..The first time we dipped the naan into the gravy..& on a bite..it got melted in mouth..& wow..!!it’s just what I wanted..& I was pretty surprised that I myself made it…
So, here’s the recipe for u..do try it out..hope u’ll love it..

I termed it  Butter-y Chicken.. 

Ingredients

Boneless chicken ; onion ; garlic ; ginger ( make a paste out of ginger & garlic) ; tomato ; green chilies ; cumin seeds ; coriander powder ;  yogurt ; fresh cream ; kasuuri methi (dried fenugreek leaves) ;   cashews ; kashmiri red chili powder ;tandoori masala powder;  yellow / orange food colour ; garam masala powder ; vegetable oil ; butter ; salt ; sugar

How to make

1)Marinate boneless chicken pieces with ginger garlic paste, salt, 1 tsp of tandoori masala powder..Then take the chicken pieces fry them in oil..Or..  U can also tandoor the chicken pieces in skewers for 20 min at 400 F .(for browning u can broil for 5 min also)&  then keep aside.

2)To the oil in skillet one by one add cumin seeds, sliced onion , ginger garlic paste , chopped tomato , green chilies, cashews , coriander powder .Sauté them well and as they turn golden brown add water into it. Cover it & let it cook for 5 min or so.

3)Now take the hot gravy & blend it in ur blender..to make a smooth gravy out of it.

4)In the same skillet add 2 tsp of butter & melt it. Add the blended mixture into it along with the chicken pieces( fried or baked before).

5)Now in medium heat we need to add salt, sugar, beaten yogurt (1 Tsp), food color ( just a pinch), garam masala powder & ½ tsp of kashmiri red chilli powder.As the chicken gets tender add whipped fresh cream to the gravy mix well.

6)Cover ur skillet allow to cook in simmer for 3 min..The gravy will be silky & smooth..not too thick..Crush kasuri methi leaves and sprinkle all over..Turn off the gas.

7)Let the  taste  of kasuri methi merge into the gravy & serve it hot with Naan …or kulcha..:)

The taste will be little sweeter …U can also avoid  yogurt to prevent extra sourness..

!! Vanilla Sponge Cake !!

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y dear friends..this is a time for holidays..Christmas gone..& now its time for the New Year..So, I thought of bringing u an item for desert & a reason to celebrate ur holidays..:) I baked this cake for the Christmas..it came out very well & both of us loved it ..It was snowing outside all day here ..& I can’t resist myself to put on my baking gloves..& hunting all the available ingredients from my kitchen shelves..

Finally I baked this ” Vanilla Sponge Cake ” . It is very simple..& u can make it any time..I loved a slice of this cake with a cup of hot  tea or coffee..on   a wintry evening..:)

Try it out..hope  u’ll  love it..

Ingredients:

Maida / all purpose flour – 1 & ½ cups ; powdered sugar- 1 cup ; any vegetable oil or canola oil – 1 cup ; milk- 1/4^th  cup ; baking powder – 1 tsp ; vanilla essence – 3/4^th of tsp ; 3 eggs ; dry fruits and nuts for decorating..

How to do..?

1)Sieve the maida nicely to get rid of any lumps. Now add powdered sugar to it. Sieve the baking powder also before adding.

2) In a separate bowl pour 1 cup of oil & beat it with 3 large eggs to bring a fine mixture. Now add this to the maida mix above.

3)Now combine  all the above ingredients together .To it add 1/4^th cup of milk & the vanilla essence.

4) After u finish u adding all d ingredients blend this mixture very well so that no lumps exist. I normally blend the batter with hand blender for 2 mins...U can use any blender available to u..

5)Then take around baking pan..Grease it with butter or any oil dusting with a pinch of flour..Pour the batter into the baking pan…Take the dry fruits & nuts (dusting them with flour at first & then shake off d extra flour before u add) & sprinkle on the top of cake batter. U can use as many as dry fruits & nuts u get for d toppings..:)

6) Preheat the oven to 350 degree Fahrenheit (or 180 degree Celsius) and bake your cake for 35 mins..

U can check by inserting a bamboo skewer or a tooth pick into the cake..If it comes out clean..then ur cake is done..& ready to be taken out from the oven..

Take out the cake from d oven..cool it for sometime..& then njoy a slice with a cup of tea in your hand..:)

!! Fried Onion Posto !!

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here’s another recipe for u..This is also a very easy to make recipe..another one from My “ Chot-Jaldi “ recipes. Each & every bengali  houses cook  ‘posto’.. My grand ma used to say that  posto or poppy seed is a great ingredient that goes well with almost every vegetables such as potato, onion,  all kinds of gourds etc and some some non-veg too. Here I tried to give you a delicious traditional Bengali starter item ‘fried onion posto’. According to me, in bengali we can use this item as “prothom paater khabar”.
Here goes the secret…Fried Onion Posto  or  “Pniyaj posto”.

Ingredients

 4 red onions - chopped in Julian shapes   , paste of poppy seeds, green chilies split from middle, mustard oil, salt & sugar.

Make it

1) Heat mustard oil and a green chili in a frying skillet.

2) As the oil gets heated up add the chopped onions to it. Fry till they are golden brown. Sprinkle salt from top so that the onion get soften.

3) When the onions are golden brown add 3 tsp of poppy seeds paste and blend well with the fried onions.

4) Add salt & sugar to taste.  (This recipe takes a sweeter taste).  Sprinkle   water from top and continue frying in medium heat.

5) As the oil starts leaving the mixture turn off the gas & serve   with hot steamed rice.

!! Bhuna Chicken !!

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i all.. this season I wanna share with u a very easy chicken recipe.. It’s called "Bhuna Chicken"..It is mainly a blend of easily available masalas from your kitchen.. You can make it any time..It is not a curry item .The ingredients needed to marinate the chicken pieces becomes the gravy itself..It is medium gravy in nature..The recipe is all about marination & very often beat the chicken pieces during cooking to bring the traditional bhuna type chicken..There must be a lot of ways to make Bhuna chicken but  I made in this way..try it yourself..It goes well with any type of Indian bread such as roti, naan, paratha and our very favorite luchi..:)

Ingredients 

Boneless chicken pieces ;  chopped - onions , garlic, ginger , onion green chilies ; beaten yogurt ; cumin powder ; coriander powder ; garam masala powder  ;  kashmiri red chili powder  ; shah jeera ;  turmeric powder ; mustard oil ; ghee ;  shredded cilantro leaves ; 2 bay leaves ; 4 cardamon pods ; salt  & sugar.

Procedure

1)        Marinate boneless chicken pieces with  all the chopped ingredients (onions , garlic, ginger, tomato, green chilies, cilantro leaves ).Then add  beaten yogurt ,  shah jeera( roasted) , cumin powder , coriander powder , garam masala powder , kashmiri red chili powder , salt & sugar as needed. Blend the ingredients nicely with a spoon & pour 2 tsp of mustard oil from top. Cover the marinated chicken and refrigerate for an hour or so.

2)        Take a flat bottomed frying pan add 2 tsp of mustard oil and 1 tsp of ghee and let it heat..Then add bay leaves & cardamom pods to it and then sprinkle some sugar to caramalize .

3)        Take out the marinated chicken mixture and in low heat add it to the oil in frying pan. Blend the oil with the chicken mixture and keep it covered in simmer over  flame. Allow the ingredients to get cooked.

4)       When the chicken leaves enough water  take  a flat spoon and beat over the chicken and try to make as small pieces as possible.(Do not switch off the flame)This process brings the bhuna chicken..

5)        Now when they become enough small and cooked well  turn off the heat and give it a standing time. Make sure the chicken pieces get well shredded and mixed nicely with the masala..

6)       Sprinkle cilantro leaves on top and serve your mouth watering  Bhuna Chicken..

Note : For making Bhuna , beat over  half- cooked chicken pieces in a symmetrical way..(diagonally or straight in a line)

!! Kashmiri Mutton !!

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ey  guys..!! This time  I’m very late to bring u new recipes from my kitchen..I know everyone will forgive me as it was the Bong-festive  season for all of us..Like u all I was very busy celebrating Durga Puja..Though I’m miles away from home..but here in Dallas we all had a blast..truly I enjoyed a lot..The Antorik, a Bengali community here arranged Durga Puja with all its flavors..

I’m trying to give u a Mutton treat this time..Mutton is my favourite dish..I have tried to prepare mutton in a different style..I love to cook mutton any time..but the problem with many of us is cooking the mutton pieces very well..So I suggest to always use a pressure cooker for cooking it..As it will take less time to cook & u can get the traditional soft & spongy bite of it very easily..Mutton Kasha is famous all over Bengal..but I’ve come with another one. My husband likes aloo or potato in mutton ..& u know the taste of potato is very different in mutton gravy..& I too love it..But I’ve tried this recipe without potato..I’ve put lots of Mughlai ingredients for this recipe..It went really good..So here comes Kashmiri Mutton..

I want to dedicate this recipe to one of my regular blog reader or better I can say to my Bro(Sourav da)..I’m glad to keep ur wish of posting mutton recipe & ur encouragement for my blog..Do definitely try it..:)

Kashmiri Mutton

Ingredients

Fresh Mutton pieces ( with bone) ; chopped  red onion  ;  chopped capsicum ; tomato puree made from boiled & peeled tomato with 1 tsp of white oil in your blender ; chopped garlic cloves ; ginger paste ; paste of poppy seeds + kaju ; 8 to 10 strands of saffron soaked in 3 tsp of  lukewarm milk ; kashmiri red chili powder ; turmeric powder ; white pepper powder ; roasted kabab chini & shah jeera made into powder ;  2 whole dried red chili(u can de-seed) ; 2 clean  bay leaves ; whole garam masala (  cardamon , cloves , cinnamon ) ; salt & sugar ; ghee ; mustard oil ; chopped almonds & raisins for garnishing..

How to make..?

·       Cook mutton in pressure cooker with water & few chopped onions & garlic along with 2 tsp of mustard oil. Keep the mutton stalk & cooked mutton pieces separately..

·       Take a deep fry pan or our usual kadai. Now add 3 tsp of ghee along with 2 tsp of mustard oil. One by one start adding bay leaf, whole red chilies, whole garam masala , roasted kabab chini & shah jeera powder. As they start heating up add chopped garlic , onion, capsicum. Fry till translucent , add tomato puree & ginger paste to it. As  oil leaves the mixture add boiled mutton pieces(not the mutton stalk now) and coat the mutton pieces  very well.

·       In another fry pan add ½ tsp of ghee , 1 tsp of turmeric powder , 1 tsp of kashmiri red chilli powder.Saute it well and pour mutton stalk to it and bring to boil…to get a reddish colour. Add this to the mutton in kadai for gravy.

·       Now cover the kadai with lid and let it get cooked well in low flame.As the oil comes out from the gravy add poppy seeds + kaju paste.. & then blend it very nicely With needed amount of salt & a pinch of sugar.

·       Then add the saffron soaked milk to it..Blend everything well..For more gravy u can add mutton stalk to it..Cook for a few minutes..

Kashmiri Mutton

·       Turn off the gas & give it a standing time to bring the taste..Garnish your dish with chopped almonds & raisins.