Tabak Maaz is Kashmiri Mutton Koftas. Delicious Kashmiri style ribs recipe from the Waza brothers. This tabakh maaz recipe is a must try if you are a fan of the wazwaan cuisine. Prep Time 20 minutes Cook Time 90 minutes INGREDIENTS 1/2 Kg Lamb Riblets Cut into 3-4long 2-rib wide pieces 1 tsp Saunf powder Fennel 2-3 Cloves 1 pinch Hing Asafoetida 1 tsp saunth Dry powdered ginger 1 inch piece of cinnamon 500 ml Milk Preferably full cream Salt…
Learn how to make besan khandvi with this easy recipe. Ingredients Of Besan Khandvi 1 cup besan 3 Tbsp curd Salt, to taste 1 tsp turmeric 1 tsp red chilli powder Hing, a pinch 3 cups water Oil to grease For the tempering: 2 tsp oil 1 tsp mustard seeds 2 tsp sesame seeds 2 chopped green chillies 2 Tbsp water Coriander leaves, to garnish Red chilli powder, to garnish How to Make Besan Khandvi 1.In a kadhai/ wok mix…
A popular Kumaoni dish, of potato cubes fried in mustard oil, seasoned with red fried chillies, coriander leaves and other spices. Ingredients Of Aloo Ke Gutke 4-5 potatoes, peeled 4 Tbsp mustard oil A pinch of asafoetida 1 tsp cumin seeds 1 tsp coriander powder 1 tsp red chilli powder 1/2 tsp turmeric powder 3 whole red chillies Water Salt to taste Chopped coriander for garnish How to Make Aloo Ke Gutke 1.Par boil the potatoes and cut them into…
Gustaba Kashmiri Recipe: Do you know Kashmiri cuisine is often dubbed as a meat-lover’s paradise? Yes, meat plays an important role in this cuisine. From rogan josh to tabakhmaaz, there is a long list of meat-based dishes from Kashmir. One such popular traditional dish is gustaba, or as often called goshtaba. It is basically tender meatballs cooked in milk-based gravy. It is said, gustaba is served towards the end of the meal, before dessert, and is an integral part of…
A simple, home-style, Assamese fish curry that is a regular feature during lunch and dinner. It is best enjoyed with steamed rice and a fresh green chilli on the side. ‘Tenga’ meaning sour is the dominant flavour in the curry. Ingredients Of Masor Tenga 4 pieces Rohu/ Catla fish 1/2 tsp salt 1/2 tsp turmeric powder 1/2 cup mustard oil 1 ridge gourd, chopped 4 large tomatoes, chopped 1/4 tsp fenugreek seeds Juice of 1/2 a lime or 1 wedge…
Ingredients: Yogurt – 2 1/2 cups Water – 5 cups Salt to taste Cumin Seeds – 1 tsp, powdered and roasted Mint Leaves – 1 tsp, dried and crushed Method: 1. Whisk the yogurt well. 2. Add the water, salt and cumin seed powder. 3. Mix well. 4. Garnish with mint leaves and serve chillied.
About Sambar Masala Recipe: Freshly made, homemade, aromatic powder used in the preparation of popular and delicious South Indian dish Sambhar. Made with a wide variety of spice and herbs, ground and stored in an airtight container to be used for a longer period of time. You can use the same masala in various other dishes to up the tangy taste and give a twist to many different recipes. Ingredients Of Sambar Masala 2 Cups Whole red pepper 1 1/2…
About Rajasthani Laal Maas Recipe: Laal maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of masalas with a burst of red chillies. This bright red coloured delicious dish garnished with coriander leaves and a good amount of ghee looks extremely appetizing Ingredients Of Rajasthani Laal Maas 2 Small onions, finely chopped 2 green chillies, finely chopped 18-20 red chillies 2 tsp coriander seeds (whole) 1 tsp jeera 1 cup mustard oil 10 cloves garlic, finely chopped…
Konaseema Kodi Kura is a quite a popular recipe from Andhra and every house has got their own version. A delicious chicken curry with coocnut milk is all you need for your Sunday afternoon meal. Served best with some steamed rice and fish fry by the side. Konaseema Kodi Kura is a quite a popular recipe from Andhra and every house has got their own version. It is quite easy to make and does not take too much time to…
Thukpa has been described as a generic Tibetan word for any soup or stew combined with Noodles. Today I am sharing the Indian version of Thukpa aka the Vegetable Noodle Soup from the state of Sikkim. ORIGIN OF THUKPA Though Thukpa is a Tibetan Noodle soup originating in the eastern part of Tibet, it has its variant among the Tibetan people, Himalayan people from Nepal and the states of Sikkim, Nagaland, Assam and Arunachal pradesh in northeast India. The Indian…