Kashmiri Pasinda Recipe

500 g chops or shoulder mutton

1 tsp ginger/garlic
3 elachi
1 tsp chilli
½ tsp pepper
1 stick cinnamon
1 cup milk
1 tblsp saumf (fennel)
½ tsp cumin seeds (jeera)
Salt to taste
Oil for frying
Cut mutton in thin chop-sized pieces. Wash and apply all the spices to it. Put in milk and cook slowly till
meat is tender and milk evaporated
Now Make a Past Thus:
½ cup yoghurt
Salt and pepper
2 tblsp corn flour
Dip meat in paste and keep turning till they are coated well. Heat oil in pan and fry meat. Serve hot.

CHANA DHAL CURRY

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Note: Other cuts of mutton or chicken can be used with equally good results.

350g breast or rib mutton

1 tsp ginger/garlic
1 tsp turmeric (arad)
1 tsp dhunia/jeero powder
1 tsp salt
1 tsp red chillies
2 whole green chillies
1 stick cinnamon
1½ cups chana dhal (gram lentils)
¼ cup ghee/oil
2 medium onions
½ cup chopped tomato
Soak dhal in cold water after cleaning it. Meanwhile prepare curry as follows:

Braise the sliced onions with green chillies in ghee/oil till light brown. Add meat cut in
inch sized cubes together with masalas and braise till they are well blended. Add
tomato and cook slowly till soft. Add a cup or more of water and cook slowly till meat
is half done. Now add the chana dhal; braise a little then add water and cook slowly till
all is well done. The curry when cooked is moist but not watery like gravy curries.
Garnish with green dhunia before serving. Many people prefer to pour a tablespoon of
fried onion over it before serving, but this is optional.

CREAMY CHICKEN KORMA WITH ALMONDS RECIPE

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Creamy Chicken Korma With Almonds Recipe

5-6 garlic cloves, coarsely chopped
2.5 cm(1 in) piece of fresh root ginger, chopped
50 g (2 oz) flaked almonds
5 tablespoons olive or groundnut oil
2 bay leaves
8 cardamom pods
4 cloves
2.5 cm (1in) piece of cinnamon stick
1 onion, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
¼ teaspoon cayenne pepper
1 tablespoon tomato puree
1.5 Kg ( 3 lb) chicken pieces, skinned and cut into serving portions
1 ¼ teaspoons salt
3tablespoonssingle cream
½ tablespoon garm masala
150 ml(1/4 pint) water

Put the garlic, ginger, almonds and 6 tablespoons of water into a blender and blend to a
smooth paste. Put the oil in a wide pan and set it over a medium-high heat. When it is
very hot, put in the bay leaves, cardamom pods, cloves and cinnamon stick and stir for
10 seconds. Add the onion and cook, stirring, until browned. Reduce the heat to
medium and add the paste from the blender, along with the cumin, coriander and
cayenne. Stir for 3-4 minutes, and then add the tomato puree and stir for a minute
longer.

YELLOW RICE RECIPE

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Yellow Rice Recipe

½ tsp jeero (cummin)
2 cups rice
1 piece tuj (cinnamon)
¼ tsp turmeric
2 tblsp sliced onion
1 cup oil dhal (toovar dhal)
2 tsp coarse salt
2elachi (cardamom)
2tblsp oil
1tblsp ghee

Wash dhal well, talking care to remove all outer skins. In 3 pints of boiling water
(salted) add tuj, turmeric, elachi and throw in washed dhal and rice.

Boil rapidly and cook till done, but not mushy. Drain completely dry I colander. Put
back in pot with a few spoons of cold water and allow to steam for 10-15 minutes over
low heat.

Just before serving, fry onion in ghee/oil and carefully distribute over rice. With handle
of spoon lightly stir inside to evenly coat khitchri with ghee. Serve with toasted papads,
brinjal bharad and its essential accompaniment, Khuri (sour milk gravy).