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Seekh Kabab

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:41:21

Kababs' form a part of the menu in Big Dinners and Feasts, and are also served in Tea Parties. These are relished at Picnics and equally at Domestic Meals, Breakfast and Teas.


1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil


After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
Crush the Cardamom Seeds.
Cut the Meat into small pieces and then chop together fine.
While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.
How to Serve:

In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.


Neni Rogan Josh

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:42:12


1 kg Mutton
1 tea cup Mustard oil
1 tea cup Curd
5 nos Cloves
2 tsps Salt
1 tsp Sugar
1 tbsp Red Chili Powder
1/2 tsp Turmeric
2 tsps Dry Ginger Powder
2 tsps Aniseed Powder
1 tsp Cumin Seeds
1 tsp Garam Masala
1 tsp Ghee (oil is optional)
1 pinch Asafoetida Powder


Take a heavy round bottomed 'patila' (deep vessel) of tinned brass or copper (or steel), of about 3 litres capacity.
Pour the mustard oil in it and heat it on moderate flame.
Meanwhile marinate the meat pieces with the curd nicely, so that all pieces get evenly covered by it.
When the foam disappears from the oil, add the Meat pieces covered with curd, and also any surplus curd.
Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the cloves, cumin seeds, salt and a pinch of asafoetida.
When the liquid coming out of both the meat and the curd dries up, and the meat begins to get fried in the oil, continue turning it till meat pieces turn golden-brown.
Now add half a cup of water, the red chili powder, turmeric and the sugar.
Go on turning the meat till it acquires a brownish red colour and almost all water evaporates.
Be careful that the meat pieces do not stick to the bottom of the 'Patila' and get charred.
Add again 2 cups of water, dry ginger and aniseed powders.
Stir and mix well and let simmer on low heat, till the meat becomes tender and the gravy is red, thick and oily.
Now add the pure ghee and garam masala.
Cook for 2 or 3 minutes more.
'Rogan Josh' is ready for serving.
If this is not to be served immediately, or is kept in a refrigerator for later use, then before serving heat the 'Patila' on medium heat again, after adding a tablespoon or two of water, while turning the meat till it boils again and no caking takes place at the bottom of the 'Patila'.


Ranith Gada (Fish Curry)

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:45:21

This is a special preparation of Kashmiri Pandits and is savoured both by Hindus and Muslims alike. Fish of bigger size, each weighing about a kg. or more, are used usually in making the curry.


2 kg Fish
2 cups Mustard oil
1 tbsp Red Chili Powder
2 tsps Turmeric
2 tsps Ginger Powder
1 tsp Aniseed Powder
3 nos Cloves
A pinch Asafoetida
1 tsp or 15 gm Garam Masala or crushed 'Vari Masala'
1 tsp Cumin Seeds
1/2 tsps Caraway Seeds
2 tsps Salt


With a knife cut off fins, gills and opercula of the fishes, and take out their Innards, after making slits lengthwise in the middle of their bellies.
Scrape the scales and inside of every fish, and then wash these with several waters, thoroughly both inside and outside.
With a sharp knife, first cut the heads and about 3" tail pieces.
Then again chop the remaining fish horizontally into 2" to 3" pieces.
If these are too big, cut further through the spine each piece into two.
In case of fish of smaller size, slice horizontally each into 3 pieces of equal length, consisting of head, tail and middle piece.
Wipe all the pieces with a cloth, and keep in a plate.

Deep fry in oil the dressed fish pieces including the heads, in a 'Kadahi', till these are brown and stiff.
Only 5 to 6 pieces should be fried at a time, to facilitate fuming with a perforated ladle, and for uniform frying on all sides.
Take out the fully fried pieces from the 'Kadahi', with the perforated ladle, after draining all oil.
Keep aside in a plate.
Now in an earthenware cooking pot, or a steel or tinned brass or copper 'Patila', of about 3 litres capacity or more, pour a litre of water, and add the spices, ingredients no. 3 to 8, and also the oil left over, after frying of fish pieces.
Sometimes more oil is used in deep frying to save time.
In that case, the extra oil is kept for future use but only for frying of fish and cooking its curry, as the used oil picks the odour of the fish.
Stir the 'masala', oil and water, by a ladle and bring the cooking pot to a boil.
Add the fried fish pieces to the boiling gravy.
Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins to show.
Add 'garam masala' or 'vari masala', and cook for a few minutes more.
The curry is served cold usually with plain cooked rice.
It can keep for a couple of days even in hot weather, but for a longer time during winter. The fish curry is therefore usually cooked at one time, to be served for several days. Cold fish curry is relished more, than when it is hot, because of its thick congealed gelatinous gravy.

Tamarind, tomatoes, tart Apples, prunes, fresh Plums, or fresh or dry apricots, are also added some-times, in addition to 'Masala', to impart a pleasant tart taste to the curry.

For the above recipe we would require about 50 gm. Of tamarind or 100 gm. Of tomatoes, or a couple of tart apples, or a dozen of plums or prunes or fresh or dry apricots.

The tamarind is kept soaking in a cup of boiling water, before hand, cooled and mashed and the strained pulp is added, after the fish pieces have boiled for a few minutes.

If tomatoes are used, these are dipped in boiling water for a minute, and then plunged in cold water. Thereby their skins are peeled off easily. After mashing and straining, the sauce is added, while the curry is boiling.

Pared tart apple quarters, after coring, or prunes, or fresh whole tart plums or fresh or dry apricots, are also added, while the fish pieces are boiling.

Sour dried apricot halves; with stones removed, are available in the market and are called 'chera naem'. A cried variety of plums called prunes, are also sold in the market.


Neni Yakhean (Mutton cooked with Curd)

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:46:07

Both vegetarian and non-vegetarian 'yakhni' have a thick whitish and curdy gravy. Curd is an integeral part in their preparation. No chillies or turmeric is used. Plain cooked rice and 'yakhni' form a very good combination. It is especially liked by those who do not relish hot spicy dishes.


Part A
1 kg Fatty Mutton cuts (preferably from breast, neck, tail - approx 20 pieces)
2 tsp Aniseed whole
15 gm Green Ginger or 7 gm Dry Ginger
2 tsps Salt
A pinch of Asafoetida

Part B
Half tea cup Mustard oil
1 tsp Cumin Seeds
5 nos Cloves

A pinch of Asafoetida
1/2 kg Curd
1 tea cup Milk
1 tsp Sugar
1 tsp Dry Ginger Powder
2 tsps Aniseed Powder
1 tsp Garam Masala
1/2 tsp Caraway Seeds
10 nos Green Cardamoms
1 tsp Black Pepper Corns
1 tsp Black Cardamom Seeds
1 tbsp Pure 'Ghee' (Optional)


From ingredients of part A shred timely the green ginger after scraping.
If dry ginger is used, pound it into small pieces.
From ingredients of part 'B', in a bowl, mix and churn together, with a churning stick, the curd, milk, sugar, ginger and aniseed powders.
Keep it aside.
Pound the black pepper corns and black cardamom seeds into a coarse powder, and keep ready for use.

Take a tinned copper or brass or a stainless steel 'Patila' (depp vessel) of about 3 litres capacity.
Put in it the Meat and add a litre of water, the whole aniseeds, shredded green ginger or broken dry ginger, salt and asafoetida powder.
Place the 'Patila' on the stove and let it boil on a medium flame for 1/2 hour or so till the meat become somewhat tender.
Remove, the 'Patila' from fire and let it cool a bit.
Strain through a colander or a cloth, collecting the soup in a separate bowl.
Sort out the meat pieces, discarding the boiled aniseeds, ginger and bone pieces etc.
Add the soup to the churned curd, milk, ginger and aniseed mixture and again mix it well with a ladle.
After cleaning the 'Patila', used for boiling the meat
Pour the mustard oil in it and heat it till the froth disappears and the oil begins to smoke a little.
Remove the 'Patila' from the heat for a few minutes, to let the temperature of the oil come down a bit.
Add cloves, cumin seeds and a pinch of asafoetida and stir with a steel or wooden ladle, till the cloves and cumin seeds fry a bit, but do not get burnt..
Now add the mixture of curd and soup etc.,
Resume heating the 'Patila', while continuing to stir the contents so that the curd does not crack and separate.
Bring to a boil.
When curd, soup etc. blend nicely, and the boiled meat pieces.
Let boil for a little while stirring the contents with a ladle now and then.
Now let the meat etc. simmer on low heat, till the gravy thickens, oil begins to show and the meat gets soft.
Remove from heat if the 'Yakhni' has to be served later.
In that case, before serving, heat the 'Patila' again on low flame and add the garam masala , pounded black cardamom seeds and black pepper corns.
Caraway Seeds and the Green Cardamoms after crushing these a little .
Pure ghee , if desired, may also be added.
After stirring gently and boiling for a minute serve hot .
If the Dish is to be served immediately after the gravy thickens, then these condiments are added that very time.
For cooking 'Yakhni' and 'Qaliya', both non- vegetarian or vegetarian, generally an earthenware pot, a 'leij' a 'deg' or a 'degul' is used in Kashmir.


Hogada Ta Hak Ya Bum

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:46:48

It means "Dried Fish with 'Karam' Sag or dried Water-lily Stems"

. Dried Fish is available freely in Kashmir. Smaller Fish are dried whole in sun and are called 'Raze Hogada'. Bigger ones, after slitting open their bellies and discarding their Innards, are pressed flat and dried in sun. These are called 'Pacha Hogada'. In fish markets, mostly in cities and towns near sea shores in India, dried whole fishes, and also fishes cut into pieces, are available freely. Those, who get used to eat it, like its appetizing odour. They greatly relish it, when cooked alone or in combination with 'Hak' or 'Bum', in Kashmir Dried Lotus and Water-lily Stems, got from lakes etc., in Kashmir, are called 'Bum', and in Hindi 'Kamal ke Nal'


250 gm Dried Fish ('Hogada')
125 gm 'Hak' ('Karam Sag') or 'Bum'
1/2 cup Mustard Oil
1 tsp Red Chili Powder
1/2 tsp Salt
1/2 tsp Turmeric
A pinch of Asafoetida
10 gms 'Vari Masala' or 1/2 tsp 'Garam Masala'


The fins of Dried Fish are cut and skins scraped clean.
Any dry Innards found in 'Raza Hogada' are also scrapped off.
These are then roasted on a smokeless flame, or on live charcoals, washed and cleaned in hot water twice or thrice, and cut into desired pieces.
'Hak' leaves are sorted, after discarding coarse stems, withered, stained or insect-eaten portions, and then washed.
If 'Bum' is to be cooked with Dried Fish, it is cut into 3" or 4" lengths, and soaked in hot water before cooking for 1/2 an hour.
Thus after reconstituting the dry 'Bum', extra water is squeezed out by hand.

In a 'Kadahi', heat oil on medium flame, and when foam disappears, add half a litre of water, the salt, turmeric, chili powder and asafoetida.
Bring to boil and add prepared dried fish pieces and sorted 'hak' leaves or the prepared 'bum'.
Turn and stir with a ladle and cook for half an hour, to soften the fish and the 'hak' or 'bum'.
Then add crushed 'vari masala' or 'garam masala'.
Serve with plain cooked rice.



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:47:39

'Goashtaba' is called by Muslims as 'The King of Dishes' or 'Dish of Kings'. It is famous for its flavour and taste. It is served as the last Meat Dish in a 'Vazavan' Feast, before the Dessert.


Spiced and Condimented Minced Meat (See the recipe)
1.5 kg Curd 50 gm Green Mint or Green Coriander sprigs
4 tbsp 'Emulsion' of Shallots and Onions (See Recipe).
2 tbsps Mustard oil, or any other Edible Oil
2 tbsps Ghee (clarified butter)
1/2 tsp Aniseed Powder
1/2 tsp Ginger Powder
1/2 tsp Cumin Seeds and Black Cardamom Seeds Powder
1/4 tsp Caraway Seeds
3 nos Cloves
5 nos Garlic Cloves
1 tsp Garam Masala
Salt to taste
10 nos. Green Cardamom


After moisteninG the palms with a little water and oil, take enough quantity of the prepared minced meat, to make into a 2" to 3" diameter compact Ball.
First press the minced meat in the right hand palm by fingers and thumb, and then roll between palms of both hands.
Repeat the process. (By dividing in the very beginning, the whole Minced Meat approximately into equal portions, Balls of uniform size will be made. )
Wash thoroughly the green mint or green coriander sprigs, after discarding coarse stems and bad leaves.
Chop finely and keep aside in a plate also.
Beat the Curd, in a steel or glass bowl, after adding the Caraway Seeds.
Peel the Garlic cloves and chop these too.
In a round bottomed, tinned copper or a heavy steel 'Patila' of about 3 litres capacity, boil the prepared minced meat balls, in sufficient water to immerse these wholly.
Before boiling starts, add to the water the salt and the aniseed and ginger powders.
After half an hour remove the pot from heat and strain the soup in a bowl, and keep the boiled meat balls separately in a plate.
Discard the residue left after straining and clean the cooking vessel.
Heat the Oil in the vessel till foam disappears.
Add ghee, cloves and chopped garlic.
Stir again and add the prepared curd and the soup thoroughly mixed together.
Go on stirring with a steel or wooden ladle, so that the curd does not crack.
When the oil, ghee, curd and soup boil and blend nicely, add the boiled minced meat balls, and the onion and shallot seasoning.
Let cook on a low heat till the gravy becomes somewhat thick and oil and 'Ghi' begins to show.
Now add the garam masala, cinnamon and black cardamom powder, the slightly crushed green cardamoms and the finely chopped green mint or green coriander leaves.
Turn the balls with a broad steel spatula and the 'Goashtaba' is ready to be served hot, along with a ladleful of it delicious Gravy.
Note: In case Green Mint or Green Coriander Leaves are not available Dried crushed, and preserved Mint Leaves, may be used.



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:48:19

It is a delicious dish, and usually a couple of 'rista', along with a ladleful of its gravy, are served per 'traem', for 4 guests. It is also a good dish for domestic meals.


1 kg Minced Spiced Meat of Sheep or Goat (See the recipe)
1/2 cup Mustard Oil
1/2 tsp Aniseed Powder
1/2 tsp Ginger Powder
1/2 tsp Cumin Seeds
5 cloves Garlic
2 nos Cloves
1/2 tsp Turmeric
1/2 tsp Red Chili Powder
1/2 cup Red Decoction of Cockscomb Flowers
1/2 tsp Garam Masala
1/2 tsp Black Cardamom and Cinnamon Powder
2 tbsps Onion and Shallot Seasoning (See Recipe).
Salt to taste
Saffron a pinch (optional)


Boil cockscomb flower in a cup of water, and strain to prepare the red decocation.
Make somewhat flattened Balls, of about 1" diameter, out of the prepared Spiced minced meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms.
Greasing and moistening the palm with a little oil and water, facilitates this work.
Peel and chop timely the garlic cloves.
Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity.
When foam disappears, add chopped garlic and the cumin seeds.
Stir till garlic turns light brown.
Add a ladleful of water along with red chili powder and turmeric.
Stir again, and add a litre of water, along with aniseed and ginger powders, red cockscomb decoction, onion and shallot seasoning, and salt to taste.
Now add the minced meat balls gently one by one.
After boiling, on medium heat, for half an hour or more, till the meat balls cook well and the gravy thickens, add cardamom and cinnamon powder, garam masala and saffron.
Let it simmer on low heat for another 5 minutes.
'Rista' is ready. Serve hot, along with gravy.


Neni Qaliya (Mutton Qaliya)

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:49:02


1 kg Meat
100 gms Suet and Fatty portions of Intestines (cut into pieces)
1 tea cup Milk
1 tea cup Curd
2 pcs Green or Dry Ginger (Approx 10 gms)
1 tbsp Aniseed unground
2 nos. Cardamoms Big
1/2 tsp Chili Powder
1/2 tsp Turmeric
2 tsp Aniseed Powder
1 tsp Dry Ginger Powder
1 tsp. garam masala
10 nos. Green Cardamoms
3 nos. Cloves
1/2 tsp Caraway Seeds
2 pinches Asafoetida Powder
1/2 tea cup Mustard Oil
1 tsp Cumin Seeds
Salt to taste


In a steel or tinned brass or copper 'Patila' of about three to four litres capacity, pour a litre of water and put in it the meat, along with the suet and fatty intestine pieces.
Add green or dry ginger pieces, after crushing these a little by pounding.
Also add 2 tsps. each of turmeric and whole aniseeds, along with half a tea spoon of chili powder, 2 crushed big cardamoms, 2 tsps of salt and a pinch of asafoetida.
Stir well and put the 'Patila', after covering it with a lid, on medium heat to boil slowly for half an hour.
Generally in Kashmir, to prepare this dish earthenware vessels, a 'Leij' for a kg. and a 'Deg' for 3 to 5 kgs. of meat, are used. These give a special aroma to this cherished Dish, which is a must in all big Dinners.
Remove the vessel from the fire, and by straining through a colander or a strainer or a coarse cloth, collect all the soup in a bowl.
Sort out all the semi-cooked meat pieces from the strained mass and discard all the boiled ginger pieces, aniseed, cardamoms, bone pieces etc.
Wash the vessel and pour in it the soup.
Add the milk and curd, after thoroughly churning these together along with powdered aniseed, remaining turmeric and powdered dry ginger.
Bring it to boil again, while the contents of the 'Patila' are constantly being stirred by a wooden or a steel ladle, so that the curd and milk do not crack, and separate from the soup.
When a homogeneously blended gravy is formed, add the sorted and half cooked meat, fatty intestines and suet.
Occasionally stir the contents gently.
Let it simmer on low heat.
Meanwhile in a pan or a 'Kadahi' heat the mustard oil, till the foam disappears, and after removing the pan from the fire, let the oil cool a bit.
Add a pinch of asafoetida, cloves and the cumin seeds.
Stir till the cloves, cumin seeds and the asafoetida gets fried but not charred. This imparts an aroma to the oil.
Add this oil along with fried Spices to the meat, while it is simmering.
Stir with a ladle and let cook on low heat, till the meat is tender.
Now add garam masala and caraway seeds, and a bit crushed green cardamoms. stir and remove the 'Patila' from the fire for serving the dish.

If the dish is not to be served immediately, then the garam masala, caraway seeds and green cardamoms, are added a little time before serving, while the dish is again brought to boil.

'Qaliya' should be piping hot while being served. In feasts it is always served as a first course, directly ladling it on the 'Bata' (Plain Cooked Rice).

Sometimes saffron, some blanched almond kernels and a tablespoon of ghee, are also added, while the meat is simmering. Then this Dish is called 'Dara Shahi Qaliya'. The quantity of green cardamoms added, is also increased in that case.



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:49:43

It means minced mutton cutlets cooked with curd.


Part A:
1 kg Minced Mutton, of Leg, Shank and Shoulder mixed with some fatty pieces
1 kg pure ghee
1 tsp Ginger Powder
1 tsp Aniseed Powder
1 tsp Salt
1 tsp Garam Masala
1 tsp Curd
1 tsp Asafoetida Solution

Part B:

1/2 cup Mustard Oil
3 nos Cloves
1/2 tsp Cumin Seeds
A pinch of Asafoetida
1/2 kg curd
1 cup milk
1 tsp ginger powder
2 tsp aniseed powder
1 tsp garam masala
1/2 tsp caraway seeds
Crushed Seeds of 5 Green Cardamoms
1 tsp Black Pepper Powder
1 tsp Black Cardamom Powder
1/2 tsp Cinnamon Powder
1 tsbp ghee
Salt as per taste
1/2 tsp Sugar


In a basin mix nicely, by hand, all the in-gredients, items 1 to 8 of part A. Then by means of a wooden pestle and a stone mortar, pound it into fine homogenous mass. If the mortar is not big enough, pound small portions at a time, and then mix and pound the whole together. This facilitates the process. Often the meat with condiments, instead of being pounded in a 'Havan Dasta', is pounded on a flat stone by means of a wooden mallet. This turns it into a fine putty like mass.

Now divide this Mince into four to eight por-tions, according to the desired size of 'Shyami' slices. With oiled hands mould each portion into a compact cylindrical shaped sausage of about 1.5'' to 2'' diameter, and put these aside in a plate.

In a bowl of about a litre capacity, mix and churn together, with a churning stick, the 1/2 kg. of curd, 1 cup of milk, 1 tsp ginger powder, 2 tsps aniseed powder, 1 tsp salt and 1/2 tsp sugar, out of the list B of ingredients, and put aside.

Take a steel or tinned copper or brass 'Patila' of about 2 litres capacity.
Pour 2 cups of water in it and bring it to boil on a stove.
Gently put the prepared minced meat cylindrical pieces, one by one, and side by the side in the 'Patila', and allow these to boil for about 15 minutes, till these turn stiff and get somewhat cooked.
Remove the 'Patila' from the heat, and take out the pieces by a perforated ladle to let these get cooled in a plate.
Keep the Soup in a separate bowl to cool down.
Cut the cooled cylindrical pieces, into 1/2" thick round slices, by a sharp bread knife, and keep aside in the plate.
Add the soup to the curd mixture (part b) and mix nicely by a steel ladle.
After wiping the inside of the 'Patila', pour into it the mustard oil and heat it on a medium flame.
When froth disappears and oil begins to smoke a little, remove the 'Patila' from the fire for a few minutes to let the oil cool a bit.
Add cloves, cumin seeds and a pinch of asafoetida powder.
Stir, add the curd and soup mixture, and resume heating the 'Patila', while stirring the contents constantly, so that the curd does not crack and separate.
After boiling for a few minutes, the contents blend into a homogenous gravy.
Add the minced meat slices to the boiling gravy, to get cooked for 10 minutes on low heat.
Shake the 'Patila', or stir gently with a steel or wooden ladle, now and then.
Now let simmer for half an hour or so till the gravy thickens and the oil begins to separate.
Add the remaining ingredients of 'B' list, i.e., garam masala, caraway seeds, crushed green cardamom seeds, powdered black pepper, black cardamom and cinnamon, along with the ghee.
Mix with the ladle, or by holding the rim of the 'Patila' with a cloth and shaking it gently.
The 'Shyaem' is ready for serving.

In case the dish is not to be served immediately, then the above mentioned remaining condiments etc., of ingredient list 'B' part are added just before serving when the 'Patila' is reheated on a medium flame.


Kabargah Ta Tabaq Maz

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Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:50:31

It means Fried Pre-cooked Mutton Pieces.

It is a gravy-less fried meat preparation, generally served as a last meat course by Kashmiri Pandits, and is very delicious.


1 kg About 2" x 4" oblong pieces of Mutton from Ribs with fatty layer and skin intact, and each piece with 2 or 3 Rib Bones.
250 gms ghee
1 cup curd
2 tsp Red Kashmiri Chili Powder
1 tsp Ginger Powder
1 tsp Aniseed Powder
1 tsp Turmeric
Asafoetida - a pinch
1 tsp garam masala
2 tsps salt
1/2 cup Milk
2 nos. cloves


In a 'Patila', of about 3 litres capacity, pour 1/2 litre of water, and the l/2 cup of milk.
Add turmeric, ginger and aniseed powders along with cloves, a tsp salt and the asafoetida.
Stir and place the meat pieces in the 'Patila', and boil on a medium flame.
After l/2 hour or so, when the meat becomes tender, and almost all water gets absorbed and evaporated, remove the 'Patila' from the stove and let it cool down to some exetent.
In a bowl, add to the curd, the chili powder, garam masala, and a tea spoon of salt, and make a batter of these by beating with a spoon, or by means of a hand churner.
Take out the cooked meat pieces from the little gravy left, which, after straining, can be used for some soup or mixed with the above batter.
Keep aside the meat pieces.
Heat the ghee, in a kadai, on slow fire and deep fry the meat pieces on by one, after dipping each in the prepared batter.
Fried brown, these 'Kabargah' pieces are ready to be served piping hot.

'Tabaq Maz' varies from 'Kabargah', because of its last process of cooking. Instead of deep trying in ghee, as in case of 'Kabargah', in this case, the cooked and battered pieces of cooked meat, are placed in baked clay plates, called 'Tabaqs' or 'Tabchi' in Kashmiri, after smearing 'Ghi' inside the plates. Covering, each plate with another 'Tabaq', the rims are sealed with kneaded wheat flour dough. These 'Tabaqs' are then placed on a slow fire of live charcoals or smokeless burning cow-dung cakes to that the meat pieces get sauteed, in an hour or so, to a deep brown colour. Some live coals are also placed on the top of these 'Tabaqs'. This slow steam cooking of meat getting grilled in earthenware plates, imparts a special flavour and aroma to the Dish.

Remember that this Dish should always be served steaming hot.


Adaku Pathiri (Layered Rice And Egg)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:51:35


For egg batter
Egg - 4nos
Sugar - 4-table spoon
Coconut milk - 4 table spoon
Salt - A pinch
Turmeric powder - A pinch
Cardamom - 3nos

For rice batter:
Rice flour - 4 desert spoon
Coconut milk - 350ml
Sugar - 5-table spoon
Salt - A pinch
Cardamom - 4 nos.
Ghee - As required

Method :

For egg batter, beat the eggs and sugar and add the rest of the ingredients and keep aside.
For rice batter, mix rice flour, coconut milk, sugar, pinch of salt, cardamom and keep aside.
Now both the batters are ready for steaming.
Take a pressure cooker and pour some water and keep a greased small vessel in it.
Pour 4-table spoon of rice batter into the greased vessel and steam it till it is done.
Spread 1 teaspoon of ghee evenly on the cooked layer.
Now pour 2-table spoons of egg batter and steam till done.
When egg batter is cooked pour again 4-table spoons of rice batter and steam it.
No need to apply ghee on the egg batter. It should be applied only on the rice batter.
Repeat the layers till both the batters are over.
When all batter is over steam it again for 2-3 minutes and switch off the gas.
Cool and remove from cooker and cut it into desired shapes and serve as a snack. When cut you can see the layers of white and yellow.
Making time: 1 hour
Makes: 4 -5 servings
Shelf life: Best fresh


Meen Pathiri (Steamed Rice Flour Pie With Fish)

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 12:52:17


For pathiri:
Rice flour - 3 cup
Water - 3-1/2 cup
Aniseed - 3 teaspoon
Salt - 1 teaspoon
Small onion - 25 - 30 nos.
Coconut - 2 cup

To Marinate The Fish
Mackerel or pomfret - 12 pieces
Red chilly powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Ginger - 1 small piece
Garlic - 4-5 cloves
Salt - As required
Oil - To fry

For The Fish Masala:
Onion - 6nos
Green chillies - 6nos
Ginger - 1 small piece
Tomato - 4nos
Coriander powder - 4 teaspoon
Red chilly powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Curry leaves - 1 stalk
Salt - To taste
Oil - 2-table spoon


To marinate the fish:

Clean and cut the fish and apply the ginger garlic paste, red chilly powder, turmeric powder and salt
Marinate it for 1 hour and fry it in oil and keep aside.
For the fish masala

Heat 2-table spoon of oil and saute onion and green chillies.
When the onion becomes transparent add ginger and curry leaves.
Stir for a while and add coriander powder, chilly powder, and garam masala and turmeric powder.
Add the tomatoes and stir well.
Add 1/2 cup water and 1 cup of the coconut mixture, which was kept aside.
Simmer the flame for a while.
Add the fried fish to it and keep on the fire for few more minutes.
Remove from fire and cool.
For Pathiri:

Boil water and salt add the rice flour and mix well and take it of from fire.
Knead the dough well. Keep aside.
Grind small onion, aniseed and coconut and keep 1-cup aside.
Rest ground small onion, aniseed and coconut knead well to the dough.
Oil your palms and shape into small balls and flatten it like a chapathi.
Make one more of the same size.
Place a piece of fish and some masala on one pathri and spread evenly cover with another pathiri.
Press the edges well with oiled fingers.
Make the remaining the same way.
Place a cooker with water on the fire. Put the lid with holes.
Arrange one or two pathiris filled fish in a vessel and steam for 10 minutes or till done.
Remove from the vessel and serve hot.
Making time: 2 hour
Makes: 12 pathiris
Shelf life: Best fresh


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