Kong kehwa

Good morning

Kong kehwa

It's very shahi kehwa where green leaves (kashmiri kehwa tea leaves) brewed with saffron threads.
KASHMIRI KEHWA--KASHMIRI TEA

Kashmiri Kong kehwa

Saffron Kehwa

Ingridents

(for 1 cup of tea)

1/4 tsp kashmiri kehwa tea leaves.
sugar.
1 inch long piece of daalcheeni (Cinnamon).
2 elaichi (Cardamom).
2 threads of kesar /Kong (Saffron).
2 Almonds crushed

Method

Put 11/2 cups of water in a pan.
Add Sugar, crushed cinnamon .Boil it for 1 minute.

Add tea leaves and boil for 30 seconds and filter it.

Now add cardamom (Crushed), saffron and crushed almonds.

Serve hot

Paneer Gulnar

Paneer Gulnar

A delicacy from Kashmir

A vegetarian starter of Wazwaan meal....

 Ingredients

Paneer (cut in cubes) 250 gms
Gram Flour / besan 2 cups Red Chilli Powder 1 tsp
Ajwain 1/2 tsp
Cumin seeds 1/2 tsp
Salt

For chutney

Pomegranate seed Powder 2 tsp
Lemon juice2 tbsp
Green chilli 2
Tomato grated 1
Mint leaves few
Corriander leaves 1/2 cup
Salt – to taste
Mustard oil – as needed

Method

Mix gram flour, red chilli powder, ajwain & salt in a bowl.
Add water to get a thick batter for pakodas.

In a grinder add pomegranate powder, lemon juice, tomato, mint and corriander leaves, green chilli and salt to make chutney.

Cut paneer into cubes.

Slit the paneer cubes along its length and stuff it with the spicy chutney.

Dip the stuffed paneer cubes in the batter and fry in hot oil till golden brown

Maaz Kanti

Maaz Kanti

Spicy Wazwaan Starter from Trami(platter)

 

 Ingredients...

Mutton boneless pieces (tikkas)-- 1/2 kg
Onion-- 1 big thinly sliced
Ginger Garlic Paste-- 1
tbsp
Curd 1 cup
Tomato 2 thinly sliced
Turmeric Powder-- 1/2 tsp
Red Chilly Powder-- 2 tsp
Cumin seeds-- 1 tsp
Salt
Mustard oil

For grounding.

Cardamom-- 2 no
Cloves-- 2 no
Cinnamon stick--

METHOD:

Wash mutton pieces .
Ground whole spices to powder.

Marinate the meat with curd , ginger garlic paste and salt for one hour

Shallow fry mutton pieces in hot oil.

Heat desired oil in another wok and add cumin seeds and crackle. Add leftover marinade and sautee till oil leaves sides

Add onions and tomato slices and all the spices included grounded spices and saute for 2 mins.

Add fried mutton pieces and stir fry well for ten mins. Serve hot as snack.

Waazwan Kababs

Waazwan Kababs

 

Ingredients

1  Boneless  Meat ( Leg of Sheep or Goat)  1 kg
2. Eggs 2 nos  Beaten
3. Black Cardamom Seeds 1 tsp
4. Cinnamon Powder 1/2 tsp
5. Ginger Powder 1/2 tsp
6. Aniseed Powder 1/2 tsp
7. Red Chili Powder 1/2 tsp
8. Caraway Seeds 1/2 tsp
9. Salt 2 tsp or to taste.
10. Onion, medium size 1 finely chopped 
11. Garlic 5 cloves finely chopped
12 desi ghee/clarified butter 1/2 cup

Preparation

1. In  stone mortar and pestle , first cut the Meat into  very small pieces and .  Mix in  Eggs, chopped Onion and Garlic, crusged black cardamom, all the other Spices, Salt and a tablespoon of Clarified Butter.
Mix well and pound slowly

Go on mixing and side by side pounding  till a homogenous well blended Mince is formed.

Mount the Minced Meat on iron Skewers . Make smooth by applying oil in your hands. Usually they are 8" to 10"  long  'Kababs' of about 1" diameter are made.

Then roast the 'Kababs' on live Wood-Charcoals/ or Grill /Tawa

. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour. . Cut them into desired pieces and serve with onion and tomato Kachumar.

You can also fry hallf roasted Kababs  in shallow pans for tea parties

Kashmiri Meatballs and peas

Kashmiri Meatballs and peas

Ingredients

1kg finely minced mutton
200 gm boiled peas. 100 ml mustard oil.2 tsp LAL mirch powder2 tsp saunf powder½ tsp saunth powder1 tsp garam masala2 tbsp black cardamom seeds1 tsp cuminpinch hing (asafetida).2 tej patte (bay leaves).1 tbsp desi ghee

Method

1. Put minced mutton in a big bowl. Add salt, mirch powder, saunf powder ( ½ tsp), pinch of saunth powder, few drops of mustard oil and two spoons of black cardamom seeds.
2. Mix the contents evenly. Now make oval mutton balls. In a pan Heat oil Fry meatballs at low heat till brown. Keep aside
3. In same pan at low flame and add zeera, hing, and half crushed laung and stir.
4. Now add kashmiri mirch, put about 50ml water and stir continuously till dark red colour appears and the water dries up.
5. Add half glass of water, saunth, saunf, bay leaves, salt and boil it.
6. Put the mutton balls one by one and cook on low flame for 10 minutes. Add peas .
7. Add garam masala and desi ghee and cook for another one minute.

Spicy Kashmiri Chicken Curry

Mirchi Kokkur

Spicy chilli chicken curry

Chicken 1 kg
Tomato paste 1 cup
Yoghurt 1/2 cup
Kashmiri Chilli powder 2-3 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Cloves 2
Cardamom 2
Cinnamon stick 1
Bay leaf 1
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Aniseed powder 1 tsp
Salt to taste

Method
-
Heat oil in a pan. Add red chilli powder, cloves, cardamom, cinnamon stick and bay leaf. Cook for a minute with few drops of water.
Add ginger and garlic paste and fry for a couple of more minutes. Add yogurt and cook till the raw smell of the curd disappears.
Then add the chicken and fry again for five minutes.
Add coriander and cumin powder and salt.
Put in a cup of water with the chicken, cover and cook for about 15 minutes until it is three-fourth done.
Add tomato paste, stir well on low flame.
When the chicken is almost done,  add all the spices, coriander leaves and green chillies.
Cover and turn off the stove after a minute.