Dum-aloo

Dum ollu/Aloo/Potato: Serving size: 3-4 people Ingredients: 10 small rounded ollu /potatoes; 1-1/2 chili powder/march wangan; Salt to taste, 1tsp shonth/ginger powder, 3 laung /cloves; 1 cinnamon/dalchini stick or ½ tsp. cinnamon powder/dalchini; 2 big black elaichi/cardamom; 2 small elaichi; ½ tsp badiyan/fennel powder, 3-4 tbsp. of yogurt/zamut dud; Two cups of water; ½ zeera/cumin seed/zeur, Pinch of heeng/ asafetida and oil for frying. Method: Boil ollu (potatoes) completely soaked in water in a wider pan for 10 minutes or longer till you see skin can easily be peeled. After peeling the skin, prick the ollu all over with knitting needle or tooth prick or fork or tip of knife. Deep fry ollu till reddish brown and put aside. Take 3 tbsp. of oil in a pressure cooker or pan. Add chili powder and heeng to oil and sauté. Add 3 spoons of yogurt and stir till yogurt dissolves in oil and forms into a thick chili paste. Add salt shonth, badiyan; cinnamon, crushedlaung/cloves and crushed big black elaichi toyogurt chili mixture. Add potatoes to chili mixture. Add 2 cups of water or more till all the potatoes are completely dipped in water. Pressure cook for ten minutes and simmer for another five minutes. Open the cooker when pressure drops in cooker. Check for water consistency. If too much water is left, boil till only a little water is left. Turn off the stove. Crush green cardamom/ elaichi and cumin/ zeera. Sprinkle the crushed massala over potatoes and cover. Serve dum ollu warm. Left over can be stored in fridge and used next day after warming. Note: If cooking in a pan, add 2-3 cups of water and boil for 5 minutes and simmer at a low flame till water is absorbed.

Yellow cury mutton (keliya sayun)

Hi friends here is a another recipe of Kashmiri non veg dish it tastes too good and less spices and very easy to make and my daughter loves it .

Hope u like it and try it :)

Seyun Kaliya-Yellow Mutton:

Serving size: 3-4 people

Ingredients:

• 1lb mutton,

• 2 tsp badiyan/fennel powder, 

• 1tsp shonth/ginger powder,

• 1tsp zeera/cumin seed, 

• 1 tsp haldi/lider /turmeric powder,

• 1green crushed eliachi/cardamom,

• 1 big crushed black elaichi/cardamom, 

• pinch of heeng/asafetida, 

• salt to taste, 

• 2tbsp of milk, 

• 1 tbsp. of oil and

• 2 cups of water.

Method:

• Take water in a pressure cooker,

• Add mutton, shonth,badiyan, zeera, heeng, crushed big black elaichi to water in pressure cooker.

• Pressure cook for 8 minutes and let pressure cool.

• Open the lid when cool. Now add turmeric powder and 2 tbsp. of milk.

• Boil Kaliya for 3-4 minutes.

• Grind green elaichi and zeur/cumin.

• Add to Kaliya and cover with lid.

• Serve hot with Paratha or white boiled rice.

This is a delicacy prepared in Kashmir on all occasion,especially on the occasion of Shishur, a ceremony held in honor of a new bride or a newborn baby at the time of the onset of winter in the month of December. 

Mutton kheema / Ground mutton

Mutsch (Ground Mutton):

Serving size:3-4 people

Ingredients:

½ kg or 1 lb ground lamb or goat,

¼ haldi, or turmeric powder,

1 tsp of chili powder,

1tsp shonth/ dry ginger powder,

1 tsp badiyan/ funnel powder,

2 laung or cloves,

2 big elaichi, ½ cinnamon powder,

pinch of heeng,

2 tbsp of oil and salt to taste.

one cup of water

(You can also make Mutsch of ground chicken or turkey that is available in meat section at super markets)

Method:

Mix ground mutton with ½ tsp of shonth, badiyan, zeera, ground black elaichi, and little salt.
Mix well.
Take a small ball of meat in hand and make thick finger shape of the meat balls.
And place in a plate.
Take oil in a pressure cooker or pan.
Add pinch of heeng on low flame.
Add red chili powder and yogurt to oil.
Saute' chilli till you see no whiteness of yogurt.
Add 1 cup of water, shonth, badiyan, zeera, heeng to chili paste and boil.
Add meat balls to spicy water mixture in pan while water is boiling.
Boil till all water is absorbed by Mutsch or pressure cook for 5 minutes.
Turn off stove and open when pressure has dropped.
Check for excess water if there is any.
Sprinkle ground zeera and small eliachi and cover the pan. This gives exotic aroma to Mutsch.

Indian & kashmiri cooking recipe :

Aal yakni ( Green Squash Curry)

Serving size: 3-4 people

Ingredients:

• ½ kg or 1 lb. of aal /Green Squash)(available at Chinese store U.S.A)
•1tsp. of zeera/cumin seed/zeur;
•½ tsp. of badiyan/fennel powder,
•1 tsp. of shonth/ginger powder;
½ tsp. of zeera powder;
•½ cinnamon/dalchini;
•2 cloves/loung/roung;
•4 green elaichi/cardamom;
•1 big elaichi/cardamom;
•2 bay leaves/tej pata;
•2 tbsp. of oil and for frying too;

Salt to taste;
•1-1/2 cup of beaten yogurt and half cup of beaten sour cream.(optinal)(Available in all supermarkets in milk section).

Method:

•Cut green squash into 2-1/2 inch long round pieces.
•Deep fry squash till golden brown.
•Beat yogurt, sour cream, shonth, •badiyan, dalchini, zeera powder, •together in deep bowl.
•Take oil in a pan.
•Add mixture of yogurt to oil and sauté at a low heat.
•Boil the whole mixture and add to fried squash into it. Let it cook 10-15 minutes at high flame or till the squash becomes tender .
•Crush green elaichi and zeera, and sprinkle the powder over aal yakheni
•Cover the pan with lid to retain exotic aroma.
•Serve with white boiled rice.