Sunday, December 15, 2013


Kashmiri cuisine

 Veth Chaman

Big pieces of Panner in spices.

Paneer 1 kg
Mustard oil 1 cup
Kashmiri Red chili powder 2 tsp
A pinch of asafoetida
Turmeric 2 tsp
cumin seeds 1 tsp
corriander pwdr- 1 tsp
cloves 2-3
Milk 1/2 cup
1 cup curd
aniseed powder 2 tsp
ginger pwdr 1 tsp
badi elachi n choti elachi 1 each
garam masala 1 tsp


Cut the paneer into big pieces and fry in mustard oil. Keep aside.

In another pan take 3 cups water, milk, a pinch of salt and asafoetida, and turmeric powder.

Boil the mix over med heat.

Put fried paneer into the mix and cook for 20 mins .Keep aside.

Add cumin seeds and cloves into the oil left on the karahi. Put over medium heat.
Stir and Add chili powder with a small quantity of water
Continue stirring until oil becomes red colored. Add well beaten curd. Add salt.
Stir until oil blends with the curd.
Add this kadai masala to Paneer in pan.
Put in coriander, ginger, aniseed powder
Stir and let the pan simmer for 30 mins on low heat.

When the oil begins to separate, and gravy thickens, put in badi and choti Also add garam masala.
Stir for 3 mins.
Serve with roti./Rice


  1. Dear Monica
    Now I am reading one by one all recipes. This is just awesome, must make it . Noe going to Kadam dishes which I plan to cook today
    have a nice week

    1. Thank You so much. I hope you will like all other recipes.


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