How to Cook Ghande Maaz (Onions and Meat) - Kashmiri style.

Today I'll take you to my kitchen and show you how we ksahmiris cook our Ghande Maaz. Ghande in kashmiri means Onion and Maaz is the word for meat. It is a regular homestyle dish and is cooked often. It is mainly served with rice - the staple food of Kashmir. (We can eat rice four times a day and as for Mutton is is as important as oxygen!). LOL. However, you can relish it with roti, naan, pulao etc.

Ghande Maaz has a rich spicy broth in which meat peices are cooked and it is very easy to prepare. 

Ingredients:

• 1 kg mutton, preferred with bone
• 2 TBS cooking oil, (preferably mustard oil)
• 2 tsp salt
• 2  onions, sliced 
• 1/2  tomatoes/tamatar, diced 
• 2/3 garlic/lahsun 
• 1 TBS ginger/adrak paste
• 1 TBS coriander/dhania, ground
• 2 tsp Kashmiri mirch 
• 1 tsp turmeric/haldi
• Few cardamoms(though you can omit them)
• 1 inch piece cassia bark/dalchini (not mandatory)

This is how we cook it:

1. In a pressure cooker, heat oil, Put the finely washed mutton in it along with salt, ginger garlic, onion and tomatoes.

2. You can cook without tomatoes but that wont be as tangy and spicy.

3. Fry till the meat begins to brown and all the water is dried up. This may take about 10 to 20 minutes depending upon the freshness of meat.

4. Add the rest of the spices and mix well. Let it fry for 5 to 7 minutes.

5. Add 3 cups of water or at least enough water to cover the entire mixture.

6. Let it cook for a while until it starts to boil.

7. Seal the pressure cooker and continue to cook till 4 – 5 whistles or until the desired tenderness is achieved.

Serve hot. Must have delicacy from Kashmir. Try it and share the reviews with me. Enjoy.

Don’t forget to pin it and share with your friends. 

Easy Eggplant Chutney-Recipe

A recipe typical to Kashmir and especially my home. I tried to find common Kashmiri food recipes around the web but unfortunately didn't find much. Though not an expert in cooking i decided that i will post some common and easy everyday foods along with other delicacies in my blog. So, here is one such recipe - Eggplant chutney.

Eggplants are much loved by everyone in my homeland and it is eaten both fresh and dried. However, In our recipe we have used freshly picked eggplants.

Ingredients:

1. 6-8 medium sized eggplants.

2. Vegetable oil, 1 Tablespoon.

3. Salt to taste.

4. Red chilli powder, to taste.

5. Turmeric, 1.5 teaspoon.

6. Ginger Garlic paste, 1 teaspoon.

7. Fennel powder, half teaspoon.

8. 1 Egg.

Method.

1. Sprinkle half a teaspoon of salt over the chopped eggplants and let it sit for 30 - 45 minutes. 

2. Drain the water and wash them. Put them in a frying pan along with oil, salt and ginger garlic paste.

3. Cook till all the water that the vegetable gives out is absorbed.

4. Add all the remaining spices and cook.

5. If it gets too dry, add some water and let it cook.

6. Add 1 egg and mix it thoroughly.

7. Cook for few more minutes.

8. Serve with rice of roti.

9. Enjoy.

How I make my Ghee Parathas.

This is a simple Roti tutorial. Be ready to swim in Ghee. Just kidding!

I love making triangular layered and yummiest parathas with gee and flour. And everyone love them too and I thought i must share with my blog reader community too. It is very heavy and is a straight No No for anyone on diet.

This is not a rocket science or some fancy complicated recipe. If you are looking for something like that than this is not for you.

Keep reading anyways.

Ingredients:

1. All purpose Flour.
2. Ghee.
3. Water.

Method:

1. Make the dough from flour and water. Neither too dry, nor too moist.

2. Keep it covered for at-least 1 hour.
3. After 1 hour make dough balls of the size of your choice. I prefer the size of a small ball, too little a ball wont make a good paratha.

4. Spread the 2 dough balls and apply hot/liquid ghee.

5. Put one one another, spread a little and apply ghee again.

6. Fold once and apply ghee for the second time.

7. Fold again thus make a triangle.

8. Spread the triangle you just made into a full roti.
9. Put this paratha on  hot pan and apply ghee over it.

10. Turn to other side. Apply ghee to this side now.
11. fry till light brown and turn occasionally.
12. serve hot with chai or Sabzi.


Thats it.. I hope you like it too. Give it a try.

My Sanjeev Kapoor inspired Butter Chicken Recipe

Who doesn't want to taste a li'l magic when in south Asia?! It is the most loved delicacy of Indian cuisine. Today, with me, relish your soul with this amazing spicy chicken recipe.

It is called Butter chicken because the gravy is cooked in the butter. You can use cheese instead of chicken to make Butter Paneer. The method to cook the gravy remains same.

Here we go:

Ingredients:

For Gravy:

1. Freshly Picked tomatoes. 1kg.
2. Butter. 2Tbsp
3. Cardamom. 3-4
4. Ginger Garlic Paste. 2Tspn
5. Red chilli. 1Tspn
6. Salt to taste.
7. Fenugreek leaves (methi). 2Tbsp
8. Fresh Cream.
9. Honey. 1Tspn
10. Garam Masala. 1Tspn

For Chicken:

1. Lemon. 1 medium.
2. Red chilli.
3. Salt.
4. Yogurt.
5. Ginger garlic paste. 2 Tbsn
6. Garam masala. 1Tspn
7. Mustard oil. 1-2Tspn
8. Chicken (boneless or with bones). 1kg.

Method.

Preparing the chicken:

1. First marinate.

The first marinate consists of red chillies, salt and lemon juice. Refrigerate for at least half an hour.

2. Second marinate.

Now take the curd in the bowl, add ginger-garlic paste, Garam masala, red chillies, salt. Mix well. Put the chicken in this marinate. Add some mustard oil to it and leave for at least 2 hours.

Cooking the chicken:

1. In a Frying pan.

Just in case you don't have an oven around, take a non stick, heavy bottomed pan/cooker, add some oil and put all the marinated chicken in it. Cover the lid and let it cook on the low flame first and than at high flame. Turning it occasionally. Cook till brown and crisp.

2. In an Oven.

Cook on 350 degrees for about 15-20 mins. Checking it occasionally. Keep it for more time if required.

3. In the gas Tandoor.

Oil the tandoor and put the chicken pieces on it. Let it cook.

The chicken thus prepared should be crisp and moist.

Preparing the Buttery Gravy:

1. Make a tomato puree or peel and chop the tomatoes.
2. In a non stick pan take the butter, add cardamam and ginger garlic paste. cook for 1 minute.

3. Add the tomatoes.
4. Cook for 5 minutes.
5. Add Red chillies and salt.

6. Cook for 10 minutes. Add dried fenugreek leaves(methi).
7. Cook for 5 more minutes.

8. Add fresh cream, honey and some more butter. Cook.
9. Add garam masala powder to it and cook.

When the grave is prepared add the cooked chicken to it and cook for few minutes.

Serve hot.