Kashmiri Rajma Masala:-
Kashmiri Rajma Masala is a heavenly curd based curry made using red kidney beans famous in Kashmiri families. You can serve it for lunch or dinner with boiled rice, jeera rice, or mild flavored pulao.
About Kashmiri Rajma Masala:-
Kashmiri Rajma Masala is a delicious Kashmiri-style curry consisting of red kidney beans cooked in a curd-based sauce with the addition of fennel seeds and dry ginger powder.
It is non-spicy, easy to make and very famous among Kashmiri families.
Serve it with boiled rice, jeera rice, Kashmiri pulao or any mild flavored pulao. You can also remember it for your bubbly treats.
Material:-
Rajma – This recipe uses Kashmiri Rajma, also known as Baderwah Rajma. This variety of kidney beans is a more polite and bright rendition of red kidney beans.
If you cannot find Kashmiri Rajma, you can also make this curry using red or Chitra Rajma.
Dahi (dahi, dahi) – If using locally produced curd, make sure it is not tart.
Although not customary, I like to mix curd with 1 teaspoon of regular flour (maida). This step prevents the curd from curdling while cooking.
Oil – Make this curry in mustard oil for traditional taste. Assuming that mustard oil is not available, use any cooking oil or ghee.
Flavor Powder – Fennel powder (saunf), ginger powder (saunth), coriander powder, turmeric powder, Kashmiri red bean stew powder, salt and garam masala powder are used in this curry.
Fennel and ginger give it a special flavor that you won’t find in other rajma curries.
Others – You will also need cloves, cinnamon sticks, cumin, asafoetida, onion, ginger gum, salt and cilantro.
Method to make Kashmiri Rajma Curry:-
cook kidney beans
Wash 1 cup dried Kashmiri kidney beans and soak them in 3-4 cups of water for 6-8 hours.
Drain the water and put the rajma in another vessel along with the ingredients.
3 cups water
2 teaspoon salt
1 teaspoon fennel seed powder
1 teaspoon dry ginger powder
2-3 cloves
1 inch piece of cinnamon stick. mix well.
Press Strain Cook and set the clock on high tension for 15 minutes.
When the watch stops, allow the strain to discharge normally for 10 minutes.
Physically release any remaining tension and open the lid.
make curry
Heat 4 tablespoons mustard oil in a container on medium-high intensity.
When the oil is hot, add 1 teaspoon cumin and ¼ teaspoon asafoetida and let it cook for 4-5 seconds.
Add ½ cup chopped onions and cook until slightly browned (6-8 minutes), stirring most of the time.
Add 2 teaspoons ginger gum and cook until the onion is fried well.
Now add 1 teaspoon regular baking flour to 1 cup curd and cook for some time.
Add the accompanying flavor powders and cook until oil separates from the sides of the dish.
2 teaspoon coriander powder
½ tsp turmeric powder
2 teaspoons Kashmiri red stew powder
Add the cooked kidney beans and the water in which it was boiling into the container.
Crush some pieces of kidney bean with the back of a spoon.
Reduce the intensity to a minimum.
Cover the pan and cook on low flame for 10-12 minutes, stirring once or twice.
Add ½ tsp garam masala and 2 tbsp chopped coriander and mix well.
Check the salt and add more if necessary.
Serve hot with boiled rice or saffron rice.
Traditional Kashmiri Dum Aloo:-
Kashmiri Dum Aloo is a delicious curd based potato curry cooked with dry ginger powder and fennel powder. Make it in traditional Kashmiri Pandit style using my simple recipe (vegetable lovers).
About Kashmiri Dum Aloo:-
Kashmiri Dum Aloo is a traditional Kashmiri potato recipe in which small potatoes are cooked by boiling, frying and then mixed in a tangy and rich curd-based chutney.
This curry is mixed with dry ginger powder and fennel powder which gives it an extraordinary unmistakable taste.
The recipe I have adopted in this post is Pandit style Kashmiri Dum Aloo recipe which uses onion and garlic. To make it in Kashmiri Muslim style, at that point, add an onion and garlic to the recipe.
Material:-
Baby Potatoes – This recipe is generally made using baby potatoes. Small potatoes have a high starch content and retain their shape well after boiling and parboiling. Having said that, the vibe allows it to be made using ordinary potatoes cut into large pieces, if small potatoes are not readily available.
Oil – For delicious taste, cook this vegetable in mustard oil. You can use mustard oil or any cooking oil to fry potatoes.
Wholesome Flavor – The use of wholesome flavors like cloves, dry red chilli, black cardamom, green cardamom and black pepper adds a great aroma and flavour.
Zest Powder – The curry is flavored with Kashmiri red bean stew powder, turmeric powder, dry ginger powder (sonth), cumin powder, fennel powder (saunf powder), garam masala powder, asafoetida (hing) and salt.
Dahi (curd, curd) – This forms the base of the curry. If it comes to using hand-prepared curd, make sure that it is not hard.
Regular baking flour (maida) – Generally flour is not added to this curry. However, if you are not really ready to cook with curd, add a little flour to it to ensure that it does not fall apart during cooking. The taste of the dish does not change due to this.
The most effective method of making Kashmiri Dum Aloo:-
cook potatoes
Wash 14 ounces (400 grams) of small potatoes and prick them all over using a fork or toothpick.
This will prevent the salt and spices from leaking out and they will not be soggy from inside.
Heat 3-4 cups of water in a container on medium-high intensity.
When the water starts boiling, add 1 tablespoon salt and potatoes into the container.
Cook for 12-15 minutes until potatoes are soft.
fry potatoes
Heat 3 cups of oil in a vessel for frying on high flame.
When the oil is very hot, add the potatoes to the container and fry until they turn bright brown.
Take it out in a plate and keep it aside.
make curry
1 and 1/2 cup plain curd
2 teaspoon coriander powder
¼ teaspoon turmeric powder
2 teaspoons Kashmiri red stew powder
1 teaspoon cumin powder
1 teaspoon dry ginger powder
½ tsp garam masala powder
2 teaspoons fennel powder
2 tablespoons regular flour (not regular)
Pour into a bowl and whisk well until thickened.
Heat 4 tablespoons mustard oil in a container on medium-high intensity.
Add oil when it is hot
2 whole sound leaves
¼ teaspoon asafoetida
2 whole Kashmiri dry red chillies
3-4 cloves (crushed)
2 black cardamoms (crushed)
2 green cardamoms (crushed)
5-6 whole black peppers
Further, saute for 4-5 seconds.
Empty the curd mixture into a container and cook for a while.
Add roasted potatoes, 1 teaspoon salt and 2 cups of water to the vessel and mix well.
Reduce the intensity by reducing it.
Cover the container with a tight-fitting top and cook for 10-12 minutes.
Check the salt and add more if necessary.
serve hot.
Kahwa (Kashmiri Tea):-
Kahwa is a traditional Kashmiri tea mixed with cinnamon, cardamom and saffron. It is an extraordinary drink to taste on cold days, although it can be drunk continuously. This is the way to make it at home.
About kahwa:-
Kahwa (Kehwa tea) is a traditional Kashmiri tea brewed with cardamom and mixed with cloves, cinnamon and saffron. Its taste is very delicate and it provides relief to the body.
It is a famous drink, and people all over Kashmir relish it to keep their bodies warm during the severe cold months.
Ingredients like saffron (saffron threads) and whole grains provide instant relief to the body from the cold climate outside.
Although Kahwa is usually made in winter, you can make it continuously.
Kehwa was traditionally prepared in a metal or copper vessel known as a samovar.
A samovar has a “fire compartment” running as the focal cavity, in which live coals keep the tea constantly hot.
There is a space for water to bubble around the fire holder, and the tea leaves and other ingredients mix with the water.
In Kashmir people make large quantities of this tea and keep it in samovars. Kahwa remains hot for a long time and keeps tasting them throughout the day.
The Kahwa drink is usually presented with a sprinkle of delicious fragmented dried fruits and natural products such as almonds, pistachios or cashews, almonds being the most famous.
Material:-
To make kahwa, you really need a few ingredients, for example, Kashmiri green tea, saffron, cinnamon, cloves, dried flower petals, green cardamom, and almonds.
Kahwa tastes best when used using the Kashmiri blend of green tea. However, use any green tea leaves that are readily available to you.
Use best quality saffron. Try to buy saffron from a trusted source. Since it is an excessive enthusiasm, it is prone to weakness.
If you want your Kahwa to be a little sweet, add some honey to it while it is hot and mix it properly.
You can use pistachios or cashews instead of almonds.
Instructions to make Kahwa:-
Heat 3 cups of water in a container on medium-high intensity.
When the water reaches boiling point, reduce the intensity.
Add the respective ingredients in the container and let the water boil for 3-4 minutes.
10-12 threads of saffron
½ inch piece of cinnamon stick
1 clove
1 green cardamom
½ tsp dried flower petals
Turn off the intensity.
Add 1 teaspoon Kashmiri green tea into the container and mix well.
Let the tea steep for 30-40 seconds.
Filter the Kahwa through a fine sieve and divide it into 2 cups.
Add 1 teaspoon chopped almond pieces and 1-2 saffron threads to each cup.
If you like your Kahwa a little sweet then add honey to it. serve hot.
Kashmiri Red Paneer:-
Is it true or not that you are tired of your usual paneer curry? Then give them a reprieve and enjoy this simple and delicious Kashmiri Red Paneer. It can be served with phulka or rice in a regular dinner
About Kashmiri Red Paneer:-
Kashmiri Red Paneer (also known as Lal Chaman in Kashmiri language) is a delicious and spicy paneer (Indian curd) dish from Kashmir.
As the name suggests, this curry is bright red, and the attractive red variety comes with Kashmiri red bean stew powder.
It is similar to other famous Kashmiri dishes, yet made without milk or curd.
The sweet-smelling wholesome flavors and the delicacy of the aromatic zest powder make this dish delicious.
Red cheese is mild, protein-rich, and not unlike other cheese sauces, which gives you another motivation to try it!
Lal Paneer recipe is vegetarian and can be easily made without gluten. You can of course double or even triple it.
Since paneer is one of the vegetarian ingredients that almost everyone loves, I am sharing some more delicious paneer recipes that you can make at home.
Material:-
Paneer – You can use locally produced paneer or get it from any Indian supermarket. To soften locally sourced cheese, soak it in hot water for 10 minutes.
To make vegetarian curry, you can use tofu pieces instead of cheese.
Wholesome Flavor – This recipe uses wholesome flavors, for example, cumin, bay leaves, green cardamom, cloves and cinnamon. When added to hot oil, they impart a wonderful aroma and flavor to the dish.
Mustard Oil – This recipe is traditionally made in mustard oil, which gives it a wonderful, authentic flavour. You can use any cooking oil if you are not inclined towards mustard oil.
Asafoetida – Asafoetida or asafoetida adds amazing flavor to curries, so don’t miss it. If you believe that the recipe should be gluten-free, you can try not adding it.
Zest Powder – You will need zest powder like ground fennel, ground ginger, Kashmiri red bean stew powder and coriander powder to enhance the flavour.
Instructions to make Kashmiri Red Paneer:-
Rinse a 7 ounce (200 g) portion of cheese with water and cut into 2-inch pieces. Keep them aside.
mix together
2 tbsp Kashmiri red bean stew powder
1 teaspoon ground ginger
2 teaspoons ground fennel
1 teaspoon coriander powder
In a bowl.
Add ¼ cup water into the bowl and mix to make a paste. put away.
Heat 4 tablespoons mustard oil in a vessel on high flame.
When the mustard oil becomes hot, reduce its intensity to medium.
Add the paneer pieces to the container and fry them from all sides until they are well fried. Keep turning them while frying.
Remove the cheese pieces from the dish and put them in a bowl filled with 2 cups of water. put away.
1 teaspoon cumin
¼ teaspoon asafoetida
2 whole bay leaves
2 cloves,
2 whole green cardamoms
1 inch piece of cinnamon stick
Add oil in the same pan and let them cook for 4-5 seconds.
Reduce the intensity by reducing it.
Add zest glue to the container and mix well.
Cook on low flame for 2 minutes until oil separates from the sides of the dish.
Increase the intensity to medium.
Now add the water in which we sprinkled cheese and add 1 teaspoon salt and heat the curry till it boils.
Add roasted paneer and cook for 10 minutes.
Check the salt and add more if necessary. Serve hot with rice.
Lamb Rogan Josh:-
Mutton Rogan Josh is a Kashmiri-style curry in which mutton pieces are cooked in a curry enhanced with fennel and dried ginger. Use my simple recipe to make it.
About Mutton Rogan Josh:-
Rogan Josh is a traditional Kashmiri curry. Rogan means “reddish oil,” and josh means “hot or boiling.”
Mutton Rogan Josh is a variation of this curry made using lamb pieces. It is a red hot, spicy curry seasoned with dry ginger and fennel seeds and oil.
This curry gets its bright red color from Kashmiri red bean stew powder and a Kashmiri flavoring called “ratanjot”, which is mixed with ghee and added to the curry.
This curry can be made in two unique styles – Kashmiri Pandit style and Kashmiri Muslim style.
Onion and garlic are not used in Pandit style curries, while onion and garlic are included in Muslim style Rogan Manka.
Mutton Rogan Josh is generally served with steamed white rice. It can also be served with phulka, roasted roti or khamiri roti.
Material:-
Mutton – Use bone-in lamb pieces from the shoulder or legs, as they are the juiciest. You can also make curry using boneless mutton.
Wholesome Flavor – This curry uses a variety of wholesome flavors, which add a special flavor when mixed with hot ghee or oil.
You will need big cardamom, cloves, green cardamom, black pepper, mace, bay leaves, bay leaf, cumin and dry Kashmiri red cardamom. Chilli (dried red chilli).
Zest Powder – Curries are cooked with fundamental flavor powders, for example, Kashmiri red stew powder, fennel powder (saunth powder), dried ginger powder (saunth), coriander powder, cumin powder and garam masala powder.
Mustard Oil or Ghee – I enthusiastically suggest making this curry with ghee or mustard oil for the authentic taste.
Dahi (curd, curd) – Make the base of the curry from fresh curd.
Saffron – Saffron is soaked in hot milk and added to curries to give it rich flavor and variety.
Others – Asafoetida and salt are also used in this recipe. To make it gluten free, do not use hing.
For the treatment – Ratanjot is a Kashmiri zest that is mixed with hot ghee and added to curries, which gives the rogan a beautiful bright red color. If Ratanjot is not available effectively then you can skip the treatment.
Instructions to make Mutton Rogan Josh:-
Add 1 teaspoon saffron threads to 2 tablespoons hot milk.
Grind the accompanying flavors thoroughly in a mortar and pestle.
3-4 black cardamoms
4-5 cloves
3-4 green cardamoms
8-10 black peppers
Beat ¾ cup plain curd with the above ingredients.
3 tbsp kashmiri red stew powder
3 teaspoons fennel powder
¼ teaspoon asafoetida
1 tbsp dry ginger powder
1 tbsp coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 teaspoon salt
make curry
in the pot of a moment
Add 5 tablespoons mustard oil or ghee in the pan.
When the oil is hot, add the accompanying flavors and let them splutter for 4-5 seconds.
2 bay leaves
4-5 Kashmiri dry red chillies
1 teaspoon cumin
At this point, add 2 pounds (1 kg) of boned mutton (cut into 1 and ½ inch pieces) and cook for 5-6 minutes.
Add curd mixture and saffron soaked milk and mix well.
Add 1 cup boiling water and mix well.
Close the Moment Pot at the top and set the valve to the fixing position.
Press Tension Cook and set the clock to 20 minutes on high tension.
When the watch stops, allow the strain to discharge normally for 10 minutes.
Relieve excess stress physically.
Open the top.
in a one burner strain cooker
Follow recipe in a medium-high intensity burner pressure cooker.
Close the top and cook on low flame for 1 whistle.
Reduce intensity and cook for 20 minutes.
Remove the cooker from heat and allow the strain to distribute normally.
Temper the curry (discretionary)
Heat ¼ cup ghee in a small container on medium intensity.
Add a 1 inch piece of rattan scribble in it and cook for some time.
Filter the ghee and add it to the vegetable. Serve hot with boiled rice or naan.
