This dish contains a lot of garam masala (spices) that helps the body in the cold weather. It contains no garlic and onions, which is what makes it a Kashmiri specialty. Ingredients: 1 kg Red Mutton 2 tbsp Mustard oil 1/2 tsp Ginger powder 2 tsp Sauf powder 2 Tejpata 3 Kashmiri chillies 1/2 tsp Garam Masala 1 tbsp Curd 1 glass water Salt to taste Method: Take some mustard oil in a kadhai. Fry pieces of red mutton (with bones) in the oil, till they turn brown. Add three red chillies, ginger powder and sauf powder to the mutton. Add salt to taste. Deep fry the mixture. Add curd to make the mutton crisp. Mix all the ingredients well before adding a glass of water. Add tejpata, badi elaichi, chhoti elaichi and garam masala to ...

Ghee, milk, sugar and khus khus (poppy seeds) are good for the body in winter. The body craves and digests sweets easily in cold weather. Ingredients: 250 gms poppy seeds 2 litres milk Ghee 250 gms sugar Elaichi powder (10-12 elaichis) 20 boiled and peeled almonds Method: Wash the poppy seeds and clean them with a dry cloth. Grind them. Take a heavy bottom vessel, add ghee, ground poppy seeds and stir the mixture well. Pour milk once the mixture turns into a light pink colour and starts to emit a sweet fragrance. Boil mixture on high flame. Stir constantly to prevent it from sticking to the bottom of the vessel. Now, let the mixture heat on a slow flame so that the milk is absorbed. Add sugar and keep stirring. Add ...

1½ cups jasmine or basmati rice, soaked and drained 2 cups lemon grass stock 1 tbsp oil 2 tbsp butter 1 medium onion, chopped 1 inch piece ginger, chopped 2 fresh red chillies, sliced Salt to taste ¾ cup coconut milk Prepared bamboos as required Preheat oven to 180°C. Keep the bamboos in the oven so that they get preheated too. Heat oil and butter in a pan. Add onion, ginger and sauté till translucent. Add fresh red chillies and sauté for a minute. Add rice and sauté. Add salt and stir gently. Add lemon grass stock and when it comes to a boil, add coconut milk and cook till three fourth done. Remove the bamboos from the oven. Fill rice into the hot bamboos. Seal the mouth with aluminium foil and cook in the oven at ...

20-24 prawns, deveined 2 lemons 1½ cups coconut, scraped Salt to taste 5 cloves garlic, crushed 2 fresh red chillies, stemmed, finely sliced 1 tbsp fish sauce (Nampla) 1 tbsp oil 1 tsp sugar 3 Kaffir lime leaves 7-8 basil leaves, hand torn For red curry paste 1 medium onion, roughly chopped 4 cloves garlic, roughly chopped 8 - 10 whole dry red chillies 4 inch piece lemon grass, roughly chopped 2 tsp coriander seeds 1 tsp cumin seeds 6 black peppercorns Salt to taste Squeeze lemons and set juice aside. Add one and a half cups of warm water to scraped coconut, grind and remove coconut milk. For red curry paste grind together onion, garlic, red chillies, lemon grass, coriander seeds, cumin seeds, black peppercorns and salt to a fine paste. Take prawns in a bowl. Add salt, one tablespoon of lemon juice and one ...

600 gm chicken, boneless, 1 inch pieces 2 tbsp oil 3 cups chicken stock Salt to taste 3-4 Kaffir lime leaves ¾ cup fresh coconut milk, thick 6-8 basil leaves, hand torn 2 fresh red chillies, sliced diagonally For green curry paste 4-5 green chillies 3 small onions 6-8 cloves garlic 1 inch piece galangal 2 stalks lemon grass 3 tbsp coriander roots, chopped 2 tsp coriander seeds 2 tsp cumin seeds ¼ tsp lemon rind 1 tbsp lemon juice 6-8 basil leaves 1½ tbsp fish sauce (Nampla) For the green curry paste grind together green chillies, small onions, garlic, galangal, lemon grass, coriander roots, coriander seeds, cumin seeds, lemon rind, lemon juice, basil leaves, fish sauce and little water to a fine paste. Heat oil in a pan. Add the ground paste and sauté for three to four minutes. Add chicken pieces. Mix and sauté for ...

½ cup tofu, bean curd 1 medium carrot, grated 1 medium green capsicum, cut into thin strips ¼ small cabbage, shredded 2 tablespoons oil + to deep fry 1 medium onion, sliced 2 spring onions, sliced with few greens ½ cup bean sprouts Salt to taste ¼ tsp white pepper powder 2 tsp red chilli paste 8 spring roll wrappers 2 tbsp cornflour Slice the tofu. Shred roughly. Heat oil in a pan. Add onion, spring onions, carrot, green capsicum, cabbage, bean sprouts, salt, white pepper powder and red chilli paste. Sauté and toss. Add tofu, mix and transfer into a plate to cool. Take the spring roll wrappers. If they are too big, cut each into two. Dissolve cornflour in little water to make a paste. Put the stuffing on one side of the wrapper and roll. When half rolled ...

Ingredients 1/2 kg tiger prawns 3-4 onions (sliced finely) 1 tsp turmeric powder 1-2 tsps red chilli powder 1 tsp garam masala Salt to taste One small piece of jaggery 2-3 tablespoons of tamarind water 2-3 tablespoons of oil To grind in a paste 1 piece ginger 3-4 pieces of garlic 3 green chilies 1 bunch coriander leaves Method Grind ginger, garlic, green chilies and coriander leaves in a fine paste. Clean the prawns but retain the shell. Mix sliced onions, turmeric powder, red chilli powder, salt and garam masala. Mix the above to the paste. In a kadai, heat the oil and add the onions plus masala mixture; sauté till golden brown. When the masala is cooked and lets out an aroma, add the tiger prawns (with shells). Add some water and jaggery to add flavour. Cover and simmer till the prawns ...

1 cup cottage cheese (paneer), grated ½ cup processed cheese, grated 600 gm chicken mince (kheema) 1½ tsp green cardamom powder 1 tbsp garam masala powder 1 tbsp fresh mint leaves, chopped ½ cup khoya/mawa, grated 1 egg Salt to taste 1 tsp white pepper powder Oil to shallow fry 1 tsp chaat masala Soak the satay sticks in water for a while. Take grated paneer, processed cheese, half of the green cardamom powder, half of the garam masala powder, mint leaves and mix mashing with your hands. Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly. In another bowl mix grated khoya, chicken kheema and mix. Break an egg and add. Add salt, remaining green cardamom powder, white ...

1 cup sweet corn kernels, crushed 1 tbsp butter 1 tbsp oil + to deep fry 1 medium onion, chopped 2 tbsp refined flour (maida) 1 cup milk Salt to taste ¼ tsp pepper powder A pinch of nutmeg powder 1 cup boiled rice 2 tbsp chopped fresh coriander leaves 2 fresh red chillies, crushed 1½ cups vermicelli, crushed Heat butter and one tablespoon of oil in a pan. Add onion and sauté till transluscent. Add refined flour and roast for two minutes. Add milk gradually and cook stirring continuously for two minutes. Add crushed sweet corn kernels, salt, pepper powder, nutmeg powder and mix well. Cook till all the moisture dries up. Take it off the heat and transfer into a bowl. Let the corn mixture cool. Then add boiled rice, chopped coriander leaves and fresh red chillies. Adjust ...

1 cup soya granules 3 cups milk 4 tsp oil + to shallow fry 3 medium onions, 1 chopped and 2 cut into roundels 2 green chillies, chopped 6 tbsp tomato ketchup 2 tbsp mustard paste Salt to taste 2 tbsp fresh coriander leaves, chopped 2 medium potatoes, boiled and grated ½ cup whole wheat flour (atta) 1 tsp red chilli powder 1 cup fresh brown breadcrumbs 4 burger buns 2 medium tomatoes, sliced 4 lettuce leaves, halved Soak soya granules in milk for an hour. Crush a little in mixer. Heat two teaspoons of oil in a pan. Add chopped onion, green chillies and sauté. Add soya granules, two tablespoons of tomato ketchup, one tablespoon of mustard paste, salt, coriander leaves and continue to sauté till dry. Remove from heat and transfer into a bowl. Set aside to cool slightly. ...