Rogan Josh – A Kashmiri Cusine

rogan josh


Serves: Two  (2) Persons

♦ Ingredients

  • Mutton: 500 gm (chopped as per requirement)
  • Black Cardamom / Badi elaichi: 3 to 4 numbers
  • Saffron: 3 to 4 strands or Saffron essence
  • Salt: As per taste
  • Oil: 3 to 4 tablespoon
  • Water: 5 to 6 Cups / as per requirement (usual gravy is medium thick and water evaporates while cooking)

♦  Spices mixed in water to form of a paste to be added in 1st stage

  • Asafoetida / Hing: 1/4th teaspoon
  • Kashmiri Chilli: 4 to 5 number (powder can be used 1 ½ tablespoon)
  • Ginger Adrak: 2 inch cut in pieces (powder can be used ¾ tablespoon)
  • Fennel seeds / Saunf: 1 tablespoon

♦  Spices for the dry grind to be added in 2nd stage

  • Cumin seeds / Zeera: ½ teaspoon
  • Green Cardamom / Choti Elachi: 6 no’s
  • Cinnamon stick / Dalchini: 4 to 5 pieces (small)
  • Mace / Javitri: 2 to 3 strands

♦ For Garnishing

  • Coriander leaf: 1/3 cup (fine chopped)

♦ Preparation:

  • On medium flame heat oil in a pan.
  • Once the oil is heated add black cardamom and mutton pieces and roast it. Until mutton changes its colour.
  • Now add wet spices paste, salt and gently turn the mutton pieces and in order to mix well with the paste.
  • Now add water, saffron and cover the lid for approx 40 minutes.
  • After 40 minutes, 3/4 mutton would have cooked and blended well with the gravy. It is time to sprinkle dry spices powder and gently turn it and cover it for another 40 minutes for mutton to cook and absorb the fragrance and flavour of the spices.
  • Once mutton is well cooked, garnish with coriander leaf and it is ready for serving. 

Serve with Steam Rice, Tandoori Roti or Chapati.



Baba Ganouj – Eggplant / Baigan prepared with Pomegranate Molasses Dip (Middle Eastern Cusine)

baba ganouj

Serves: Two  (2) Persons

♦ Ingredients

  • Egg Plants / Baigan: 3 no’s (cut vertically from centre in two halves)
  • Garlic: 4 to 5 cloves (very fine chopped)
  • Lemon juice: 2 tablespoon
  • Pomegranate Molasses – 2 tablespoon
  • Salt: As per taste
  • Olive Oil: 4 tablespoons (in parts to be used)

♦ For garnishing

  • Coriander / Parsley leaf: 1/3 cup (fine chopped)
  • Pomegranate Seeds

♦ Preparation:

  • Poke hole with a fork in eggplants / baigan, rub olive oil on the skin and roast it on a gas on medium flame placing it on the skin on flame
  • Once tender and soft, scoop the entire flesh from eggplant and keep it on a sieve for water to drain.
  • Mash eggplant flesh with a fork until it is smooth.
  • Add lemon juice, pomegranate molasses, salt, garlic and olive oil. Mix it well
  • While serving pour some olive oil and garnish it. 

Serve with Khaboos, Lebanese Bread or Paratha. You can make a roll also.


Spinach Groat Salad / Palak Dalia ka Salad

oat berry groat salad

Serves: Two  (2) Persons

♦ Ingredients

  • Spinach / Palak: 150 grams (satisfactory cleaned & fine chopped)
  • Thick Groats / Dalia: 1cup (washed)
  • Corn seeds boiled: 1 cup (can be replaced by another vegetable or seeds of your choice)
  • Spring Onion: 2 sprigs (finely chopped with stems)
  • Salt: As per taste
  • Black Pepper: ½ teaspoon (powder)
  • Paprika: 1teaspoon (powder)
  • Green Chilli: 1 no’s (fine chop or you can use chilli paste)
  • Mixed spices / Garam masala: ½ teaspoon
  • Cumin / Zeera: ½ teaspoon (powder)
  • Tomato paste: 1 tablespoon
  • Tomato: 1 no’s (finely chopped)
  • Olive Oil: 3 tablespoons
  • Lemon juice: ¼ cup
  • Pomegranate molasses: 2 Tablespoons

♦ Preparation:

  • On medium heat take water in a pan and boil it. Add groats and let them boil, you can say until satisfactory boiled. Please note it takes time to boil them, it depends upon the thickness of the grain.
  • Once the groats are boiled transfer them into a strainer and drain the water. Once the boiled water is entirely drained out, pour cold or room temperature water on the groats till they settle and are cool.
  • Transfer the groats from the strainer to a bowl and add chopped spinach, corn seeds, spring onion, salt, black pepper, paprika, chilli, mixed spices, tomato, and cumin. Mix it well.
  • Add the tomato paste, olive oil, pomegranate molasses until all are well coated and mixed.
  • If you want you can again pour olive oil on top before serving.

 Serve it.


Lentil Soup / Daal Ka Soup: Arabic Cuisine (Appetizer)

lentil soup

Serving: Four (4) persons


  • Red Lentils / Lal Masoor Daal: 2 cup (well cleaned and soaked for 20 minutes)
  • Broken Rice: ¼ cup (can use Egyptian Rice)
  • Red onion: 1 no (finely chopped in cubes)
  • Garlic Cloves / Lahsan: 3 no’s (julianne cut)
  • Black pepper / Kali Mirch powder: ½ teaspoon
  • Cumin / Zeera: 2 ½ teaspoons (powder)
  • Turmeric / Haldi: ½ teaspoon
  • Oil: 3 tablespoons
  • Salt: As per taste
  • Water: 5 to 6 cups

For Garnish:

  • Coriander leaf / Dhania patta: ¼ cup (fine chopped for garnishing)
  • Food Cream: As per requirement


  • Take a pan and on medium heat fry onion and garlic in the oil until onion are pink or translucent
  • Now add rice and lentil and mix for few seconds and add cumin, black pepper, turmeric, salt and mix.
  • Add water and increase the flame of the gas to high until the water boils. Once water is boiled reduce the heat to medium preferable simmer for 30 minutes or till the lentils are cooked. Keep stirring in between.
  • Once the lentils are cooked remove it from the flame, if you have hand blender you can blend the entire mixture now or if you using Mixer let it cool and come to room temperature and then blend it.
  • Once you blend it will become smooth in consistency and if you find it bit thick you can add water.
  • Now again heat it for 2 to 3 minutes before you serve.
  • Garnish it with coriander leaf and food cream if you want.

Serve with sliced lemon and pita bread or without pita bread. While serving place Olive Oil and Arabic Spice Masala on the table, if anyone wants can drizzle and sprinkle respectively.


Shrimps / Prawn: Cooked in Mediterranean Method.


Serves: Two  (2) Persons

♦ Ingredients

  • Shrimps / Prawns: 250 gm (cleaned and deveined)
  • Garlic: 4 to 5 cloves (very finely chopped or mashed in a mortar)
  • Black pepper / Kali Mirch powder: ¼ teaspoon
  • Chilli flakes: ¼ teaspoon
  • Lemon juice: 1 tablespoon
  • Coriander leaf / Dhania Patta: ½ cup
  • Olive Oil: 2 tablespoon
  • Salt: As per taste

♦ Preparation:

  • In a pan add olive oil on medium heat. Add shrimps and toss for 5 minutes. Until they turn pink.
  • Once done shift shrimps in a tray.
  • Now in the same pan add garlic, chopped coriander leaf and black pepper and sauté it for 2 minutes
  • Again add shrimps in the pan and sauté gently and sprinkle black pepper and salt
  • Now drizzle lemon juice in the pan
  • After two minutes the shrimps are ready to be served

 Serve it.


Augmented Reality (AR)- A 5th Dimension to Our Life (Check Demo)revised as phone no is +97156 4760028

Dear Friends, 

How are you? I wanted to share with you our new development that is the reason I was not regular on the blog. Our Entire Team is busy designing books for Education on Augmented Reality (AR) and few Architectural Drawing for leading Developers. 

Kindly check the demonstration the steps are as under:

  1. Download doodles app.
  2. Activate App by clicking on Demo
  3. Face the camera of your phone or tablet on the photograph and then experience it through your phone or tablet/ipad on your screen,
  4. If you want you can print the photograph, colour it and watch the demonstration the procedure will remain the same. 

Here goes the demonstration.

for yummycious


We can apply AR to any photographs, books, brochures, architectural drawing, banking, paintings etc… We are making education and understanding simple. For any details write to me. We can send the books to any location. email id is or whats app me at +971564760028. Please note whats app call do not work in Dubai, U.A.E. you can text me I will reply to you.


ARAYES: A Yummyciouss dish from Lebanon and famous in The Middle East

This slideshow requires JavaScript.

Servings:                Two (2) Person

♦ Ingredients:

  • Chicken Shreds boiled: 250 grams (can use minced chicken or mutton but boil it first and keep aside)
  • Red Onion: 1 medium sized (finely chopped)
  • Garlic Clove: 2 No’s (fine chopped)
  • Ginger: ½ inch (fine chopped)
  • Tomato: 1 small (diced)
  • Broccoli: (optional) Do not add too many vegetables. Avoid as much as you can.
  • Red Chilli: ½ teaspoon
  • Arabic Spice Powder: 2 to 3 teaspoon (Check below details on how to make Arabic Spice Powder)
  • Coriander Leaf: 6 to 7 strand (fine chopped)
  • Olive Oil: 2 teaspoon
  • Salt: As per taste
  • Arabic Pita Bread: 4 no’s (or wheat bread/paratha)
  • Butter: To brush the breads (can brush with olive oil)

Arabic Spice Powder: Roast all the ingredients well and dry grind it. Store it in a air tight jar.

  • 1tablespoons ground black pepper
  • 2tablespoons paprika
  • 2tablespoons ground cumin
  • 1tablespoon ground coriander seeds
  • 1tablespoon ground cloves
  • 1teaspoon ground nutmeg 
  • 1teaspoon ground cinnamon 
  • 12teaspoon ground cardamom 

♦ Preparation:

  • In a bowl combine, boiled chicken shreds (or boiled minced chicken or mutton),chopped onion, Arabic spices, chili, garlic, ginger, tomatoes, broccoli and olive oil
  • Brush pita bread with butter or oil and fill with the mixture, spreading it out so that the filling is even and top it up with another bread which also well greased with butter or oil
  • Before you place on the air fryer, again brush the top and base with butter or oil
  • On 190 degree C let it get baked for 15 minutes, flipping it every 5 minutes to be baked evenly. If using a pan on medium heat let it get cooked and gently flip so that the stuffing inside is not displaced.
  • Once done cut into 4 quarters and serve  

Serve it with mayo garlic dip or tomato sauce.