Goshtaba

Goshtaba

From   India Unlimited

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Kashmiri

Key Ingredients:

A popular Kashmiri mutton dish

Ingredients

  • Mutton mince (keema) 250 gms
  • Egg white 1
  • Salt to taste
  • Red chilli powder 1 tsp + to sprinkle
  • Black cardamom seeds ½ tsp
  • Mustard oi 1 tsp
  • Ghee 1½ tbsps
  • Browned onion paste 2 tbsps
  • Cumin seeds ½ tsp
  • Black pepper powder 1 tsp
  • Fennel powder 1 tsp
  • Cinnamon powder 1 tsp
  • Cloves, crushed ½ tsp
  • Black cardamom powder ½ tsp
  • Green cardamom powder ½ tsp
  • Coriander powder 1 tsp
  • Dried fenugreek leaves (kasuri methi) powder 1 tsp
  • Yogurt, whisked 2 tbsps
  • Fresh coriander leaves, chopped 2
  • tsps

Methods

  • Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
  • Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
  • Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
  • Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
  • Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.
Beetroot Pachdi

Beetroot Pachdi

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Beetroots
  • Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Ingredients

  • Beetroots, peeled and grated 1 cup
  • Ginger, chopped 1 tsp
  • Green chilli 1
  • Dried red chillies 2
  • Cumin seeds ½ tsp
  • Mustard seeds ½ tsp
  • Curry leaves 4 to 5
  • Turmeric powder ½ tsp
  • Fresh coconut, scraped 1½ tbsps
  • Coconut oil 1½ tbsps
  • Yogurt 3 tbsps
  • Salt to taste

Methods

  • Heat a non-stick pan, add beetroot and a little water and cook for some time.
  • Put ginger, green chilli, red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
  • Add this paste to beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
  • Heat coconut oil in a small non-stick pan, add mustard seeds, cumin seeds and curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
  • Transfer into a bowl, add yogurt and salt and mix well. Serve.
Cherupayar Payasam

Cherupayar Payasam

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Split skinless green gram (dhuli moong dal)
  • Coconut milk
  • Jaggery

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Ingredients

  • Split skinless green grams (dhuli moong dal) 1 cup
  • Coconut milk 1 cup
  • Jaggery (gur), grated 3 tbsps
  • Ghee 2 tbsps
  • Green cardamom powder ½ tsp
  • Dried ginger powder (soonth) ½ tsp
  • Dried coconut, grated 1 tbsp
  • Cashewnuts 8
  • Coconut cream to drizzle

Methods

  • Melt jaggery in a non-stick pan with little bit of water.
  • Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
  • Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
  • Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
  • Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
  • Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
  • Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.
Chicken Farcha

Chicken Farcha

Prep: 2 hours

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Chicken drumsticks
  • Eggs
  • Breadcrumbs

A popular Parsi deep-fried chicken drumsticks

Ingredients

  • Chicken drumsticks 7 to 8
  • Red chilli paste 2 tbsps + 1 tsp
  • Browned onion paste 2 tbsps
  • Salt to taste
  • Black pepper powder 1 pinch
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Coriander powder 2 tsps
  • Cumin powder 1 tsp
  • Oil 3 tbsps + for deep frying
  • Lemon juice 1 tbsp
  • Fresh coriander leaves, chopped 2 tsps
  • Breadcrumbs 1 cup
  • Eggs 2

Methods

  • Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
  • Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
  • Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
  • Add some coriander leaves and turn off the gas.
  • Heat sufficient oil in a kadai.
  • Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
  • Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
  • Serve hot along with the gravy if any left.
Irachi Ishtew

Irachi Ishtew

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Boneless chicken
  • Coconut milk

Famous Kerala speciality – the combination of appam and ishtew is just too irresistible

Ingredients

  • Boneless chicken, cut into medium cubes 250 gms
  • Coconut oil 2 tbsps
  • Green cardamoms 6
  • Cloves 7 to 8
  • Black peppercorns 12 to 15
  • Star anise 3
  • Cinnamon 2 one-inch sticks one-inch sticks
  • Bay leaves 3
  • Fennel seeds 1 tsp
  • Medium onions, sliced 1½
  • Ginger, sliced 1 inch
  • Garlic cloves, sliced 4 to 5
  • Green chillies, chopped 3
  • Curry leaves 8 to 10
  • Salt to taste
  • Carrots, peeled and diced ¾ cup
  • Thin coconut milk 1 cup
  • Thick coconut milk ½ cup
  • Potatoes, peeled, cubed and deep fried 1 cup
  • Garam masala powder ½ tsp
  • Cumin powder ½ tsp
  • Dried fenugreek leaves (kasuri methi) 1 tsp
  • Coconut cream 1 tbsp

Methods

  • Heat coconut oil in a deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
  • Add carrot and chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
  • Once the chicken is cooked, add potato cubes and mix.
  • Mix together thick coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
  • Add coconut cream and mix well. Transfer into a serving bowl and serve hot with appams.
Jaipuri Mewa Pulao

Jaipuri Mewa Pulao

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Rice
  • Almonds
  • Pistachios
  • Chironji

Sweet rice preparation enriched with saffron and dried fruits

Ingredients

  • Almonds 4 to 5
  • Pistachios 4 to 5
  • Chironji/charoli 1 tbsp
  • Rice, cooked ½ cup
  • Ghee 1 tbsp
  • Milk 200 ml
  • Sugar ½ cup
  • Saffron, mixed with milk a few strands
  • Fresh cream 3 tbsps
  • Silver warq for garnishing
  • Nutmeg powder to sprinkle
  • Green cardamom powder to sprinkle

Methods

  • Heat ghee in a deep non-stick pan, add rice to it and saute.
  • Add milk, sugar and saffron mixed with milk and mix well.
  • Keep aside a few almonds, pistachios and charoli for garnish and add the rest to the rice and mix.
  • Cover and cook till all the milk is absorbed. Don’t stir too much as it may break the rice grains.
  • Add cream and mix well.
  • Transfer onto a serving plate and garnish with silver warq. Sprinkle nutmeg powder, green cardamom powder and reserve dried fruits and serve hot.