Snegithi Supplement Book

I could find the picture of my recipe Mutton Yoghurt Gravy in April month's Snegithi supplement book.

Mutton Roganjosh

"Mutton Roganjosh" is an authentic recipe from Kashmir. There are different versions available in the internet. This is somewhat close to the original one.

Ingredients
Mutton - 500 gms
Turmeric Powder - 1/4 tsp
Salt - little
Water - 2 cups

For the Gravy
Whipped Curd - 1 cup
Ginger Powder - 1/2 tsp (Optional)
Fennel Powder - 1 tsp
Kashmiri Red Chilli Powder - 2 tsp
Salt - for the gravy

For Seasoning
Oil - 1 1/2 tbsp
Asafoetida - 1/4 tsp
Cloves - 3 or 4
Bay Leaf - 1
Cinnamon - 2 small strips
Green Cardamom - 1
Black Cardamom - 1
Ginger Garlic Paste - 1 1/2 tsp

Method

Add turmeric powder, salt, water to the Mutton pieces and pressure cook it for 15 to 20 minutes.

Heat Oil in a Kadai and add all the items given in "For Seasoning" one by one. Add the 3/4th cooked mutton pieces along with the left over stock. Cook it in medium flame for few minutes.

In a small cup, add water to the kashmiri red chilli powder and add it to the Whipped Curd. Add ginger powder, fennel powder, remaining salt and mix it evenly.

Add the whipped curd masala to the cooking mutton. Reduce the flame to low and cook if for few minutes as we have added curd.

Cook it in medium flame for another 5 minutes. Add ghee to it. Transfer the Mutton Roganjosh to a serving bowl.

Kadai Paneer

"Kadai Paneer" is a North Indian dish made out of Paneer (Indian Cottage Cheese) and Capsicum (Green Bell Pepper).

Its a very good side dish for Indian Bread varieties like Butter Naans, Phulkas and Rotis.

We can also use Red Bell Peppers along with the Greens.

Ingredients
Paneer - 200 gms
Capsicum or Bell Pepper - 1 Large (cut lengthwise)
Onion cubes - 20 to 25
Ghee - 1 tbsp
Garam Masala Powder - less than 1/4 tsp
Salt - to taste

To Grind
Tomatoes - 2 (medium sized)
Chopped Garlic - 1 tsp
Chopped Ginger - 3/4 tsp
Red Chilli - 1

To Season
Ghee - 1 tsp
Cumin Seeds - less than 1/4 tsp
Garlic - 1 tsp (thinly chopped)
Green Chilli - 1 tsp (thinly chopped)
Onion - 1 (chopped)
Cumin Powder - 1/4 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Salt - for the gravy part alone

To Garnish
Green Chillies - few chopped crosswise
Hot Oil - 1 tsp

Method

Make a paste (need not be a fine paste) of items given in "To Grind".

Heat Ghee in a pan. Shallow fry the paneer cubes in the hot ghee till it turns golden brown all the sides. When its done keep it aside.

To the remaining ghee, add the onion cubes and the lengthwise cut bell pepper. Add the required salt too. Saute it in medium-high flame for 5 minutes but see to it that you dont brown them.

Heat Ghee in a pan. Add cumin seeds, chopped garlic and green chillies. Saute a minute and then add the chopped onions. Fry the onions till it turns little brown. Add all the dry powders except Garam Masala Powder and salt directly in the ghee. Saute this until it turns out reddish.

Now add the grinded paste to the onion-dry powders cooked mixture. If it gets too dry, add little water. Cook this gravy in medium flame till it leaves out enough oil.

Add fried paneer cubes, fried onion cubes and capsicum to it. Cook it in medium flame for 3 to 4 minutes. Add Garam Masala Powder to it and cook for another 2 minutes.

Transfer the Kadai Paneer to a serving kadai. Garnish with chopped green chillies and pour little hot oil on the top.

The delicious Kadai Paneer is ready to be served hot.

Kashmiri Dum Aloo

"Kashmiri Dum Aloo", where was it originated from? Well from the name itself its clearly evident like it falls under Kashmiri cuisine.

Kashmiri Dum Aloo, is an all time favourite and mouth watering vegeterian side dish prepared with whole baby potatoes in a rich and creamy gravy. Traditional Kashmiri cuisine is characterized by the use of yoghurt as it gives a real rich, creamy consistency to the gravies.

Unique taste to this awesome dish is because of the Indian spices and the ingredients used. Dum means anything cooked under low flame and pressure. Here the fried aloo's are cooked in a rich gravy.

This is the first time that I tried out this Dum Aloo and believe me it was an awesome side dish for the flaky parathas. Had this on my dinner just now and posting it right away here in my blog.

Ingredients
Baby Potatoes - 10
Hot Ghee - 1 tbsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Sugar - 1/4 tsp

Preparation for Aloo's
Water - 1/2 litre
Sea Salt - 3/4 tbsp
Oil - to deep fry

Curd Paste
Yoghurt/Curd - 5 tbsp
Salt - little
Cumin Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 1 1/2 tsp
Fennel Seeds Powder - 1/4 tsp

To Grind 1
Ghee - 2 tsp
Cloves - 2 or 3
Bay Leaf - a small one
Cinnamon - a small piece
Cumin Seeds - 1/4 tsp
Pepper corns - 3 or 4
Green Cardamom - 1
Black Cardamom - a small one
Chopped Onions - 1 (medium sized)

To Grind 2
Chopped Tomatoes - 1 small cup
Ginger - a small piece
Garlic Pods - 5 to 7

To Garnish
Green Pepper

Method to Prepare

Add sea salt to half-a-litre of water. Soak the washed baby potatoes in the salty water for 15 minutes.

Boil the soaked potatoes in the same soaked water for 5 to 6 minutes.

To make the curd paste, in a bowl add all the items given in "Curd Paste" section.

Heat Oil in a small kadai.

Wipe the soaked baby potatoes with a towel and deep fry the potatoes in the hot oil, in a medium flame. See to it that it is evenly fried in all the sides.

Heat Ghee in a pan. Add all the items given in the "To Grind 1" section one-by-one. Allow it to cool and grind it to a fine paste.

Make a fine paste of items given in "To Grind 2" section and keep it aside.

Heat Ghee in a pan and in a medium flame, add the onion paste and saute till the raw smell is off. Now add the tomato paste and cook till you find the oil getting separated from it.

To the cooked paste, add corriander powder, turmric powder and saute till the raw smell is off. Add few drops of water if at all required.

Reduce the flame to low and add the curd paste. Cook it open for few minutes till you find the oil separating out. Add the fried baby potatoes at this stage and cook it in medium flame for another few minutes.

Add garam masala powder, sugar and salt if required.

Cover the pan with its tight lid and put the flame in low. See to it that the lid is very tight and no air is seen out i.e., aloo is put in dum.
Cook the deep fried aloos in the rich creamy sauce for 15 minutes.

Open the lid, saute once and add hot ghee to it. Transfer it to a serving dish and garnish with green pepper.

Now the Kashmiri Dum Aloo is ready to be served hot.