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Chicken Soup |
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F 2 pieces boneless drumstick with skin - cleaned and dried well with absorbent paper kitchen towels 1 tsp soya sauce Salt and pepper A dash of Worchestershire sauce 2 eggs 50g flour 1/2 tsp soya sauce A dash of pepper A pinch of sugar 1 potato - cut into wedges 1 tomato - quartered 1 big onion - cut into halves and sliced thinly 50g button mushrooms 50g mixed vegetables 1 cup boiling stock Seasoning: 2 tsp soy sauce 1/4 tsp pepper 1/4 tsp sugar 2 cm cinnamon stick (kayu manis) 1 clove 1/2 star anise (bunga lawang) |
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Fish Amritsari |
| 1 Kg Singhara fish (2'' chunks), deboned and skinned 3 tbs Malt vinegar 2 tbs Ginger Garlic Paste 1/2 tbs Red Chillies (fresh), ground to a paste 1 tspAjwain (carom seeds) Haldi, Chilli powder, jeera powdre 1/2 cup ... Eggs, whisked 2 tbs ... Besan & Maida Salt to Taste Oil for frying |
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Lamb Kabaab |
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2 lbs boneless lamb 1 cup yogurt 1/4 cup lemon juice Salt to taste For paste: 1 cup coriander leaves 1 cup mint leaves 3 green chilies 1.5" ginger piece 10 garlic flakes 120g raw papaya |
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fried Meat Balls |
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Mince Meat 1 kg Red Chilli Powder 1 tsp Turmeric 1 tbps Coriander Powder 1 tbps Garam Masala 1 tsp Fried channa 1 cup Coriander leaves 2 bunches Coconut ¼ tbps Salt according to taste Oil for frying |
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Fish Curry |
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1kg of fish 2 large onion 4 tbsp of vegetable oil 5 large cloves of crushed garlic 2 tsp of grated ginger 14 oz. of fresh tomatoes 3 tsp of cumin powder, 5 tsp of coriander powder 2 tsp of crushed mustards seeds 2 cloves 3 cardamom pods chili powder to taste 2 tbsp vinegar |
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Shah Deg Kashmiri Rogan Josh |
| 1 kg: Mutton 500 gm: Mince meat 250 gm: Turnips 500 gm: Curd 250 gm: Balai 5 gm: Turmeric 600 gm: Onions 50 gm: Garlic & Ginger 3 gm: Green cardamom & Shahi Jeera Powder 5 gm: Cumin powder 15 gm: Red chilli powder 1 pc : Kashmiri ver 20 gm: Raw papaya 1 tsp: Garam masala 50 gm: Almond paste 2 tbsp Lime juice 5 gm: Saffron & Cloves & Cinnamon & Pepper 30 ml: Kewra jal 500 gm: Ghee Salt to taste |
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Kashmiri Qeema Pulao |
| 2500 gm: Qeema (lean ground lamb or mutton) 500 gm: Rice (soaked in water to cover for at least 30 minutes) 125 gm: Ghee 1/2 cup: Yoghurt (dahi, creamy) 1 cup: Milk & Pine Nut 1 piece: Ginger (1.5 inch piece) 2 tsp: pepper 2 tsp: Kashmiri garam masala 1 tbs: Coriander powder & Saffron ( Soaked in half cup ofhot water Salt to taste |
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Rista |
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1 kg: Boneless mutton from the leg of lamb 1 cup: Meat fat 1 cup: Moval extract ( Moval is a dried flower found only in Kashmir ) 1 tsp: Saffron soaked in a cup of water 1 tsp: Red chili powder & Ginger Powder 4 pieces: Cardamom (brown) 3 tsp: Saunf powder 2-3: Bay leaves 3 pcs: Cloves 2 pieces: Cinnamon stick 1 tsp: Asafoetida liquid 1 cup: Mustard oil /refined oil Salt to taste |
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Baigan Ka Bhurta |
| 2 Large Brinjals 3/4 cup: Onions (finely chopped) 1/2 cup: Tomato (finely chopped) 1 tsp: Garlic & Ginger 2 : Red chillies (dried crushed) 1 tsp: Cumin seeds, Red Chilly powder, Dhania Powder 1/2 tsp: Turmeric powder & Clove powder & garam Masala Salt to taste 2 tsp: Lemon juice 2 tsp: Ghee & Oil |
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Daniwal Korma |
| kg: Leg of lamb 1 cup: Cooked yogurt 1 cup: Desi ghee 12 ½ cups: Water 1/3 cup: Onion 1 tsp: Garlic 8 : Cardamoms & 4 Cloves ¼ tsp: Saffron & Turmeric powder, Black Pepper 1 ½ tsp: Coriander & 3tbps Green Coriander Salt |
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Shami Kabaab |
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500 gm: Minced meat For Boiling Masala 'A' : 125 gm: Bengal gram 5 cloves: Garlic ½" piece: Ginger 4-5: Red chillies , Black Pepper & Brown Cardamom 1 tsp: Cinnamon ½ litre approx: Water Salt to taste Masala 'B' : 1 tsp: Garam masala ½ tsp: Green cardamom powder & Mace Powder 1 tsp: Kewra water 2 drops: Mitha ittr For the Filling Masala 'C' : 50 gm: Mint leaves 1" piece: Ginger 3 medium size: Onions 125 gm: Kairi (raw mango) 8-10: Green chillies ¼ tsp: Salt 250 gm: Ghee |
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Kullu Trout |
| 1 trout/fish For Marinade : 1 tsp: Crushed coriander seeds 1/4 tsp: Red chilli flakes 1/2 tsp: Lemon rind 2 tsp: Lemon juice 1 tbsp: Mustard oil 1/2 tsp: Salt 1 tsp: Dill leaves For the Sauce : 1 1/2 tbsp: Diced onions 1 tsp: Chopped coriander 1/2 tsp: Mustard seeds 2 tsp: Lemon juice 2 tbsp: Mustard oil 1/4 tsp: Salt |
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Butter Chicken |
| 700 gm: Raw chicken Marinade: ½ kg: Curd 1 tsp: Ginger garlic paste & Chiili Powder Salt to taste Gravy: 100 gm: White butter ½ kg: Tomato (pureed) ½ tsp: Black cumin seeds & Sugar Red Chilli powder Salt to taste To Prepare Chicken: 100 gm: Fresh cream 75 gm: White butter 4-5: Sliced green chillies ½ tsp: Crushed fenugreek leaves |
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Chicken Tikka |
| full Chicken (large) 2 cups: Curd 1 cup: Onions(Grinded) 4-5 cloves: Garlic 1/2"piece: Ginger 2"piece: Raw papaya 1 tsp: Chilli powder, Garam Masala 2 tbs: Lemon juice 2-3 drops: Red colour Ghee as required Salt to taste |
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