Goshtaba

Goshtaba

By  Chef Shantanu Gupte
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.

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Khatti Mooli

Khatti Mooli

By Chef Shantanu Gupte
By India Unlimited

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Radish
  • Tamarind pulp

Fried radish batons tossed in a spicy spice mixture

Ingredients

  • Radish 4 to 5
  • Oil to deep-fry
  • Mustard oil 4 tbsps
  • Cumin seeds 2 tsps
  • Black cardamoms 2
  • Cloves, crushed 3
  • Carom seeds (ajwain) 1 tsp
  • Fennel (saunf) powder 1 tsp
  • Asafoetida 1 pinch
  • Kashmiri red chilli powder 1 tsp
  • Dried ginger powder (soonth) 1 tsp
  • Dried mango powder (amchur) ½ tsp
  • Tamarind pulp 1 tsp
  • Salt to taste
  • Black pepper powder ½ tsp
  • Fresh mint leaves, roughly chopped 2 tbsps

Methods

  • Heat oil in a kadai.
  • Peel and cut the radish into long batons (like French fries). Slide them into hot oil and deep- fry till light golden. Drain on absorbent paper.
  • Heat mustard oil in a non-stick pan, add cumin seeds and saute till they change colour. Add black cardamoms, cloves, carom seeds, fennel powder, asafoetida, Kashmiri chilli powder and dried ginger powder and mix well.
  • Add fried radish and toss well.
  • Add dried mango powder, tamarind pulp, salt, black pepper powder and mint leaves and mix well.
  • Serve hot.

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Nadir Monji

Nadir Monji

By Chef Shantanu Gupte
By India Unlimited

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Lotus stems
  • Rice flour

Crisp and tangy these deep fried lotus stem slices will go well with cocktails

Ingredients

  • Lotus stems 2
  • Rice flour 2 tbsps + 1 cup
  • Red chilli powder 1 tsp
  • Salt to taste
  • Cumin seeds 1 tsp
  • Carom seeds (ajwain) 1 tsp
  • Oil to deep fry
  • Chaat masala to sprinkle

Methods

  • Soak lotus stems in water in a bowl for some time, then peel them and cut into thick slices.
  • Take 2 tbsps rice flour in a plate, add a little red chilli powder and salt and mix well. Roll the lotus stem slices in it till they are well coated.
  • Mix together 1 cup rice flour, remaining red chilli powder, cumin seeds, carom seeds, salt and little water in a mixing bowl to make a medium thick batter.
  • Heat sufficient oil in a kadai. Dip the lotus stem slices in the batter, slide into hot oil and deep fry till golden. Drain on absorbent paper.
  • Transfer into a serving platter, sprinkle chaat masala over them and serve hot.

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Kashmiri Pulao

Kashmiri Pulao

By Chef Shantanu Gupte
By Health Mange More

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Basmati rice
  • Raisins
  • Cashewnuts
  • Pistachios
  • Saffron

Enriched with dried fruits, this pulao is fit for a king

Ingredients

  • Basmati rice, soaked for 15 minutes 1½ cups
  • Oil 1 tbsp
  • Raisins 2 tsps
  • Cashwnuts, chopped 2 tbsps
  • Pistachios, chopped 2 tsps
  • Medium onions, chopped 2
  • Green chillies, slit 3
  • Ginger-garlic paste 2 tsps
  • Cinnamon 1 inch
  • Green cardamoms 2 to 3
  • Cloves 6 to 8
  • Black peppercorns 1 tsp
  • Kashmiri red chilli powder 1 tsp
  • Dates, seeded and chopped 2 tsps
  • Salt to taste
  • Saffron, mixed with 1/2 cup milk a few strands
  • Ginger, cut into thin strips 2 tsps
  • White butter to garnish

Methods

  • Heat oil in a deep non-stick pan, add raisins, cashewnuts, pistachios and dates and saute for 1 minute. Drain on a plate.
  • Add onions, green chillies and ginger-garlic paste to the same pan. Mix and saute till fragrant.
  • Add cinnamon, cardamoms, cloves, black peppercorns and red chilli powder and mix well.
  • Add rice and mix well. Add 2½ cups of water, salt, dry fruits and dates and mix well.
  • Once the mixture comes to a boil, reduce heat, cover and cook till most of the moisture is absorbed.
  • Add saffron milk and ginger strips. Mix gently and cook till the rice is done.
  • Transfer into a serving bowl, top with a dollop of white butter and serve hot.

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Rogan Josh

Rogan Josh

By Chef Shantanu Gupte
By Health Mange More

Prep: 8 hours

Cook: 45 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Mutton on the bone

A classic Kashmiri mutton dish

Ingredients

  • Mutton, cut into bite sized pieces on the bone 750 gms
  • Raw papaya paste 2 tbsps
  • Ginger-garlic paste 1 tbsp
  • Salt to taste
  • Sunflower oil 2 tbsps
  • Green cardamoms 7 to 8
  • Cloves 0
  • Black peppercorns 1 tbsp
  • Cinnamon 1 inch
  • Cumin seeds 1 tsp
  • Ginger, chopped 1 tbsp
  • Onions, chopped 1 cup
  • Kashmiri red chilli powder 2 to 2 tsps
  • Tomato puree 2 tbsps
  • Yogurt 2 tbsps
  • Sugar ½ tbsp
  • Mace powder ¼ tsp
  • Green cardamom powder ½ tbsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Saffron, mixed with 2 tbsps milk a few strands

Methods

  • Take mutton pieces in a large bowl, add raw papaya paste, ginger-garlic paste and salt and mix well. Cover the bowl with cling film and keep it in the refrigerator to marinate overnight.
  • Heat oil in a non-stick wok, add cardamom, cloves, black peppercorns, cinnamon, cumin seeds and ginger and saute till fragrant.
  • Add onions and saute till onions are golden brown
  • Add mutton, salt and red chilli powder, mix well and saute for 3-4 minutes.
  • Add tomato puree, yogurt, sugar and mace powder and mix well. Cover and cook till mutton is tender.
  • Add cardamom powder and coriander leaves and mix well.
  • Transfer into a serving bowl, drizzle saffron milk and serve hot.

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Dum Aloo

Dum Aloo

By Chef Shantanu Gupte
By Health Mange More

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Key Ingredients:

  • Small potatoes
  • Tomato puree
  • Turnips (shalgam)

Small potatoes cooked in a highly flavourful gravy with turnips

Ingredients

  • Small potatoes, boiled and peeled 12 to 14
  • Oil 1 tbsp
  • Cloves 2 to 3
  • Green cardamoms 2
  • Black cardamom 1
  • Cinnamon 1 inch
  • Asafoetida ½ tsp
  • Dried fenugreek leaves (kasoori methi) 1 tsp
  • Cumin seeds 1 tsp
  • Medium onion, grated 1
  • Yogurt 1 cup
  • Ginger, chopped 1 tsp
  • Fennel (saunf) powder 1 tsp
  • Tomato puree 1 cup
  • Paprika powder 1 tsp
  • Salt to taste
  • Coriander powder 1 tsp
  • Turmeric powder 1 tsp
  • Turnips (shalgam), diced 1 cup
  • Black pepper powder to sprinkle
  • Garam masala powder tp sprinkle
  • Fresh coriander leaves to garnish

Methods

  • Prick the potatoes with a fork and keep on a plate.
  • Heat oil in a non-stick wok, add cloves, cardamom, black cardamom, cinnamon, asafoetida, dried fenugreek leaves and cumin seeds, cook till fragrant.
  • Add onion and saute for a while.
  • In a bowl mix yogurt, ginger and fennel powder, and make a smooth paste.
  • Add ½ cup water to the wok, followed by tomato puree, mix and cook for 3-4 minutes.
  • Add paprika powder, salt, coriander powder, turmeric powder and yogurt mixture, and mix well.
  • Add turnips, potatoes and ½ cup water, mix, cover and cook for 10-15 minutes.
  • Switch off the heat but let the wok remain covered with the lid.
  • Transfer into a serving bowl, sprinkle black pepper powder and garam masalav powder, garnish with coriander leaves and serve hot.

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