cardamom

Kashmiri Marchwagan Korma / Red Hot Meat Curry …

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Marchwagan mutton is a famous Spicy meat based cuisine from Kashmir . Meat is cooked using whole spices along with Kashmir red chili powder as its main ingredient . Kashmiri red chillies gives beautiful red color to the gravy without making it too spicy . Paprika is a good substitute for Kashmiri chilies…

Cooking time : 1 hour
Serves 4

Ingredients
2 lbs. pieces of lamb/goat’s meat
4 TBS oil / ghee
4 green cardamoms
6-8 cloves
3-5 black cardamoms
1 tsp cinnamon powder 1 inch cinnamon stick 3 Tbs Kashmiri chili powder Or Paprika1tsp garam masala powder1Tbs dry ginger powder 1 tbs fennel powderSalt as per taste 1/2 tsp turmeric powder 3 cups warm water

Directions

Mix 3 tbs kashmiri red chili powder in 3 cups warm water and keep aside .
Heat 4 tbs oil in a dutch oven or a pan .
Add Green cardamom and cloves to the hot oil making sure tgey do not burn .
Now add the meat and stir well .
Add cinnamon stick and black cardamom to the meat .
Cook the meat on medium heat, stirring in between until the meat turns brown .
Once the meat is brown , add ginger powder, fennel powder , turmeric powder and salt and mix well .
Now add half of the Kashmiri red Chili Powder water and cook the meat on medium to low heat ( you can even use the pressure cooker )
Keep on checking the meat stirring occasionally and add rest of the chili water when required .
Once the meat is tender add 1/2 cup warm water and garam masala and let the meat cook uncovered till the curry becomes thick .
Serve hot with Naan, Roti , Chapati or steamed rice .
I have served this mutton curry with Indian Chapati. Along with steamed rice and stir fried crispy baby potatoes . Recipe can be found HERE..

Note :
I had to add extra 1cup of plain water for the meat to get tender..
You can even use pressure cook to make the meat tender .
I have used goats meat for this recipe . You can use any meat or poultry of your choice.
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I am Bringing this to Angie’s Fiesta Friday #59 to share with other blogger friends …

Dulce De Lech. & Rose flavored Cashew Burfi / fudge .

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Holiday season is in full swing in India and with Dewali right around the corner we all look for some easy and quick to make Indian sweets . Today I am bring to you one of the most popular and loved By most ” Kaju Kathli” WITH a twist . Instead of using regular condescend milk , here I have used Dulce De Lech as well as rose flavoring. Recipe for DDL AKA Dulce De Lech can be found HERE

This is a very easy recipe and you’ll never have to run to the sweet shop again ! If you want to make regular kaju katli then you can replace DDL for regular condensed milk …

You need a can of Dulce De Leche (14oz)
1 tsp ghee / clarified butter
300 gm. ground kaju / cashew nuts
1 tsp rose (essence). OR vanilla essence
Some dried rose Petals
1 tsp of ghee for greasing a plate .

Method

Place Dulce De Leche , ground cashew /kaju , ghee and essence in a wok or karahi and mix well. Turn the heat on and cook, stirring all the time, until the whole mass begins to come off the wok & starts looking like a dough .

Grease a flat tray with a very thin layer of ghee or butter.
Turn it out onto the tray and spread evenly. Smooth out any irregular bits with a flat spatula.
Sprinkle dried ross Petals
Allow to cool completely.
Cut into any shapes of your choice or diamond shapes or squares.
Now gently lift each burfi/ sweet out with the help of a spatula or knife and keep in an airtight box, separating each layer of burfies with waxed paper or foil. Otherwise, they may stick together.

Note :

Powdering the cashew is best done in a coffee grinder or dry-grinding. The blender/mixie does not do a very good job and it needs to be a imageimagefine powder.

Sweet Potato Halwa…..

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This is one of the quickest and easiest halwa I ever made using boiled and mashed Sweet potatoes , cardamom and saffron.

Ingredients

2 medium to large sweet potatoes
Sugar as required as it depends upon the sweetness of Shakarkandi
ghee around 4 tbsp ( you can even use oil to make it Vegan )
1tsp cardamom powder
saffron 4-5 threads
Mixed dried fruits 2 tbs ( i just used the cashews & Raisins )

Instructions :

Boil the sweet potatoes .
When they become warm, peel and mash them.
Heat ghee in a kadai or pan.
First fry the cashews till golden brown . keep aside.
Now in the same ghee, add the mashed sweet potatoes.
Stir well and saute for 3-4 mins.
add sugar and saute for 4-5 mins.
Now add crushed cardamom and stir for a min
Now add saffron and stir again .
keep on stirring till ghee starts to leave the sides of halwa. approx 10-minutes on a low to medium flame.
Add the fried cashew nuts , dried fruits and stir again.
serve sweet potato halwa warm .

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Potato / Aloo ke Gulab Jamun …..

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The word Navaratri means ‘nine nights’ in Sanskrit & is the most celebrated Hindu festival devoted to Goddess Durga symbolizing purity and power or ‘shakti’. Navratri festival combines ritualistic puja and fasting and is accompanied by resplendent celebrations for nine consecutive days and nights.

On the 3rd day of Navratri , I have Gulab Jamun made from Potatoes and Milk powder . These are easy to make , can be consumed during fasting , soft and tastes great too . So what are we waiting for … Lets start making some Potato Gulab Jamun ..

Ingredients :

Boiled and mashed potato 1 cup
Milk powder 1/2 cup
Ghee1tsp
Baking soda 1/4 tsp
Oil For deep frying

For Sugar Syrup

Water 2 cup
Sugar 1 cup
Saffron5-6 strands
Cardamom 4

sugar syrup :
Heat water in a pan and add sugar cardamom and saffron in to it.Stir continuously. When sugar syrup start boiling, check the one string consistency and switch off the gas. Transfer syrup into bowl and keep aside.

In bowl mix mashed potato, ghee, milk powder and soda.
knead it until a smooth and soft dough.
Apply some oil on your palm. Pinch a small ball from the dough and roll smoothly making sure the balls do not have any cracks & are smooth. Prepare all the balls and keep aside.

Heat oil on low flame in a wok / kadhai .
Oil should be hot enough to fry. Fry the dough balls on low flame while stirring constantly . Fry till golden brown from all the sides .

Drain them on a paper towel and put it in sugar syrup. Rest for atleast 2-3 hours.

Garnish with dried fruits and Enjoy !!

NOTE

Dough should not have any lumps.
Do not dunk the jamuns in syrup for long, otherwise they will get mushy.
While deep frying the jamuns, keep rolling the jamuns in hot oil after every 20 seconds. If the remain at same place for long, they will get blotchy burnt mark on them.

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