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.



Daal Gosht (Lamb Cooked with Split Chick Peas): Indo-Pak Cuisine

dal ghosht

Serving: Four (4) persons


  • Mutton (Lamb): 750 gm (thoroughly washed and cleaned)
  • Split chickpeas / Chana Daal: 150 gm (soaked in water for at least 30 to 45 minutes)
  • Cloves / Lavang: 5 no’s
  • Black pepper / Kali Mirch (whole): 5 no’s
  • Bay leaf / Tejpat patta: 2 no’s (break it from middle)
  • Green cardamom / Choti elaichi: 3 no’s
  • Tumeric / Haldi: 1 teaspoon
  • Kashmiri Mirch (powder): 2 teaspoon
  • Ginger / Adarak: 1 inch fine chopped
  • Oil: 3 tablespoons
  • Salt: As per taste
  • Water: 3 to 4 cups

For Tempering:

  • Red onion / Piyaaz: 1/1/2 no’s (Thin cut – vertically)
  • Tomato: 2 no’s small size (Very fine chopped)
  • Garlic / Lasan: 5 cloves ( Fine chopped or paste)
  • Ginger / Adarak: 1 inch (Julienne cut)
  • Coriander powder / Dhania powder: 2 teaspoons
  • Tumeric powder / Haldi powder: 1 teaspoon
  • Chilly powder: 1 ½ teaspoon
  • Spices powder / Garam masala: 1 teaspoon
  • Mint leaf / Podina patta: ½ cup (fine chopped)
  • Oil: 2 tablespoon
  • Salt: As per taste but in the end, we have already added while cooking the meat and daal
  • Coriander leaf / Dhania patta: ¼ cup (fine chopped for garnishing)


  • In a pressure cooker on medium heat add oil and let it boil.
  • Once boiled add, cloves, black pepper, bay leaf, green cardamom and gently sauté it for 2 minutes.
  • It is time to add mutton and gently stir in the pressure cooker for 4 to 5 minutes, it will change its color.
  • Now add split chick peas / chana daal and stir it alongwith the mutton.
  • Add ginger, turmeric, salt, chili powder and at least stir it 4 to 5 times.
  • Pour water and close the pressure cooker. It will take at least 5 to 6 whistles to be well cooked.
  • Once done switch off the gas. Do not to open the pressure cooker let the steam within cook the mutton and daal more.
  • Now prepare the tempering.
  • On medium heat pour oil and once it is hot add onions and keep sauté it until they become dark golden brown or we can say caramelized colour.
  • Once it is done take out ¼ of the golden fried onion and keep it aside on a tissue paper.
  • Now add tomato and sauté it for 3 to 4 minutes, now add garlic and ginger and sauté it for 2 more minutes
  • Add turmeric, chili powder, coriander powder, garam masala, mint leaf and keep sauté it until the mixture leaves oil from the side.
  • Now add the cooked daal and mutton and stir nicely in the entire tempering. Check salt.
  • If less you can add now, if all okay let the entire dish cook for at least 3 to 4 minutes.
  • If the consistency is bit thick you can add water and cook well for at-least 2 to 3 boils.
  • Once done before serving add the onions that we kept separate and garnish with coriander leaf.

Serve it with steam rice of roti or naan


Spinach with Cottage Cheese / Palak Paneer: Cooked in North Indian Method

Palak Paneeer

Serves: Two  (2) Persons

♦ Ingredients

  • Spinach / Palak: 250 grams (satisfactorily cleaned)
  • Fresh Cottage Cheese / Paneer: 300 gm (Cut into cubes)
  • Red onion: 1 large (Julienne cut)
  • Garlic: 4 to 5 cloves (Very fine chopped)
  • Cloves / Lavang: 5 no’s
  • Black pepper (whole) / Kali mirch: 5 no’s
  • Cinnamon bark / Dalchini: 1 inch or powder 1 teaspoon
  • Bay leaves / Tejpat patta: 2 no’s (broken from middle)
  • Green cardamom / Choti elaichi: 3 no’s
  • Cumin seeds / Zeera: 1 ½ teaspoon
  • Coriander leaves: ½ cup (Finely chopped or paste)
  • Chili powder: 1 teaspoon (Kashmiri chili powder)
  • Green chili: 2 no’s (fine chop)
  • Curd: 4 tablespoons
  • Coriander powder: 2 teaspoons
  • Salt: As per taste
  • Oil or clarified butter/ghee: 3  tablespoons
  • Ginger: ½ inch (Julienne cut for garnishing)
  • All purpose cream: 1 teaspoon

Suggestion: Do not add tomato in any form.

♦ Preparation:

  • Keep two pans ready one with hot water and other with cold water.
  • Clean & wash spinach and then dip them in hot water for 2 to 3 minutes and then immediately transfer them in ice cold water for 2 to 3 minutes. This keeps spinach green even after cooking.
  • Blend the spinach into a fine paste.
  • Take a pan on low medium flame add clarified butter and add cumin seeds.
  • Once cumin seed splutters add, garlic and sauté it for 2 to 3 minutes so that garlic becomes golden in colour.
  • Add cloves, black pepper, bay leaves, green cardamom and sauté gently for 2 minutes.
  • Time to add onion and sauté it until they turn translucent or pink in colour.
  • Now add chilli powder, coriander powder, green chilli, salt and mix well
  • Add curd and gently whisk it in the pan along with the mixture for 2 minutes. This gives a very beautiful colour to the entire dish.
  • Now add spinach to the entire mixture and gently stir and let it boil. In case you find the paste of spinach bit thick add little water and let it boil.
  • After 1st boil add coriander paste or chopped coriander and gently stir for 2 minutes.
  • Now it is time to add cottage cheese. (Cottage cheese can be added directly or some prefer them to be fried and then added. If you love to have it fried than fry cottage cheese cubes in oil or ghee and keep aside. This process you have to carry out before you blend the spinach – 1st Step)
  • After cottage cheese is added gently stir it alongwith the spinach for 3 to 4 minutes
  • Switch off the gas flame and garnish with ginger and drizzle cream on top.

Serve with chapatis or steam rice.


Koftas cooked in Tahini Sauce: Non Veg & Veg Recipe

kofta with tahini

Serves: Two  (2) Persons

♦ Ingredients

  • Minced meat: 300 gm
  • Eggs: 1 no (beaten and mixed with minced meat)
  • Red onion: 1 large
  • Tomato: 3 no’s (fine chopped)
  • Garlic: 6 cloves ( 4 will be used while blending and 2 will be finely chopped and will be used while preparing tahini sauce)
  • Coriander leaves: ½ cup
  • All Spices: Arabic Spice or Garam Masala (I used Arabic Spice)
  • Black pepper powder: ¼ teaspoon
  • Salt: As per taste
  • Sesame seed paste (Tahini): 3/4th cup
  • Lemon juice: ½ cup
  • Water: 3/4 th cup
  • Oil: 2 tablespoons

♦ For Vegetarian: You can replace minced meat with grated Water gourd / Lauki / Ghia (to bind them you will require gram flour/besan)

 ♦ Preparation:

  • In a blender place onion, garlic and coriander leaves and pulse grind it. Do not make a fine paste. Simultaneously in a pan pour water and make it lukewarm.
  • Take a pan to add minced meat mixed with beaten egg, add all spices, salt as per taste, black pepper and blended paste. Mix well with hand to give it a round shape or kofta shape. For Veg Kofta replace meat with water gourd.
  • Take a pan to grease it with oil dip your hand in a lukewarm water without wiping the water from your hand hold the koftas and place them in the pan
  • Once the koftas are placed put three to four tablespoons of water and then put chopped tomatoes on top of kofta.
  • Here we have an option of Air Fryer or Gas Stove. If you using Air fryer cover the pan with aluminium foil and cook at 150C for 35 minutes or until well cooked as the heat differs from one brand to another brand of air fryer) If using water gourd the time will be reduced to 25 minutes
  • If using pan the process of covering remain the same, put the gas on a low medium flame and cook for 40 minutes or until well cooked. For water gourd, it will be for 25 minutes or until well cooked
  • While the koftas are being cooked, prepare tahini sauce in a mixer, by mixing water with sesame seed. It will become like a paste.
  • Add lemon to the tahini paste, salt as per taste and garlic and again mix it.
  • By now the koftas will be ready, shrunk in size, with a lot of water around it released. Reduce the water level by removing it in a bowl.
  • Add tahini sauce on the kofta and put it back in the air fryer or gas stove for 10 minutes the temperature remains the same and for gas the flame remains the same.
  • Once done i.e. after 10 minutes place the kofta in a serving bowl, sprinkle the water that was kept aside in a bowl.
  • Garnish it with coriander leaf if you want you can use pomegranate seeds or olives depends upon you.

Serve it with Chapati, Paratha or Pita Bread


Chicken: Cooked in South-East Asian Sauce.

mongolian chicken

Serves: Two (2) Persons

♦ Ingredients

Chicken: 250 grams preferably breast

  • Corn Starch: 1 cup
  • Oil: 5 tablespoon

For the Sauce:

  • Cornstarch: 1 1/2 teaspoons
  • Water: 1/2 cup out of that 3 teaspoons for diluting cornstarch
  • Oil: 1 tablespoon
  • Garlic: 2 cloves finely chopped.
  • Ginger: 1/2 inch grated
  • Brown Sugar: 2/3 cup
  • Soya Sauce: 2/3 cup

For the Garnish:

  • Sesame Seeds: 1 tablespoon roasted

♦ Preparation:

  • Poke chicken pieces with a fork and coat Chicken with 1 cup cornstarch and keep aside and at the same time in a bowl mix 1 ½ teaspoon of cornstarch with 3 teaspoons of room temperature water and remove all lumps.
  • Roast sesame seeds and keep aside.
  • On medium flame, heat oil in a deep pan, add chopped garlic and sauté it for 1 minute.
  • Add brown sugar, ginger, soy sauce, spring onion, and water and mix well. Bring it to a boil, reduce flame to low, and mix cornstarch water.
  • Let the sauce become little thick
  • Simultaneously on other flame take a pan drizzle little oil on medium heat and toss the chicken slowly until they become golden.
  • Now pour 3/4th of the thick sauce over the chicken and reserve the balance to be used as gravy for rice.

Garnish with sesame seeds. Serve with rice


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

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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.


Teriyaki Chicken: Prepared with chicken shreds

IMG_20180604_070854 (2)Easy to prepare

Serves: Two  (2) Person

♦ Ingredients

  • Chicken Cubes/ Shredded: 200 gm
  • Spring Onion/Scallions: 1 sprig (thin slice)
  • Ginger: 1 teaspoon (grated)
  • Garlic: 3 pods (fine chop)
  • Oil: 2 tablespoons
  • Black pepper: ¼ teaspoon
  • Roasted Sesame seeds: 3 pinches for the sprinkle in the end
  • Salt: As per taste (if required usually avoid it)
  • Fresh Orange Juice: 1 glass (optional)
  • Boiled Broccoli: 1/4th cup (optional)

♦ Ingredients for Teriyaki Sauce:

  • Soya Sauce: 3 tablespoons
  • Brown sugar: 50 gm (can use sugar)
  • Yummyciouss Raw Mustard Honey: 4 teaspoons (you can use any other honey)
  • Sesame seed oil: 1 teaspoon
  • Red chilli flakes: 3 pinches (optional)

♦ Preparation for Teriyaki Sauce:

  • Heat pan on low flame, add sesame seed oil and heat for 1 minute, ginger, garlic, chilli flakes, brown sugar let it melt and caramelize.
  • Now add soya sauce, honey, and keep stirring it in low flame and check the thickness/ consistency which is to your liking.
  • Once done keep it aside

 ♦ Preparation for Teriyaki Chicken:

  • Heat pan on medium flame and add oil and heat it.
  • Add chicken cubes/shreds and sauté it till they turn golden in colour.
  • Add black pepper, if you want you can add salt while you sauté the chicken
  • Once they golden in colour pour orange juice and let the chicken get quoted with orange juice on low flame for 3 to 4 minutes. 
  • It’s time to add teriyaki sauce. Spread it all over the chicken and the pan. Mix gently for 2 to 3 minutes. Once done switch off the stove. Let the sauce settle
  • Now garnish with scallions, broccoli and roasted sesame seeds.

 Serve it:  With steam rice or noodle. You can have boiled corns, cauliflower and beans as a side dish. For childrens, you can make a teriyaki burger or roll.