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Top 5 dishes made from Black Peppercorns: Freshly Cracked: Optional
1 . Summer/Ramadan Special: Blue Lagoons-Chia Mojito
Summer/Ramadan Special: Blue Lagoons-Chia Mojito
Another Summer Coolers Delight this one is….
Absolutely gorgeous looking, chilled refreshment one can have the best out of this
Ingredient
5-6 tbsps
Blue Curaçao Syrup
1 Pinch
Salt
1/8-1/4 Cup
or As Required Sugar Syrup
1 Cup
Ice Cubes
1 tbsp
Fresh Lemon Juice
1/2 tsp
Black Salt
Cooking instructions
* Step 1
In a tall pitcher/tumbler/jar: Add in all the aforementioned ingredients, before that get the lemon wedges & mint leaves muddled a bit-
Add in the chia seeds & the fresh lemon juice- With rest all other ingredients that’s been stated above
* Step 2
Add in the ice cubes (I’ve avoided it for my tonsils)- Fill in with the chilled sparkling water or any plain carbonated drink or perhaps, simply just the normal chilled water-
Give it all a really good mix/shake vigorously- Pour it out into the drinking glasses/pitchers/pegs or similar
* Step 3
Garnish it your own way & simply close your eyes to… Enjoy…🍹
Note: if there is a photo you can click to enlarge it
2 . Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style
Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style
An unique traditional & authentic Kashmiri Delicacy which’s a must in all the households therein regardless of that’s prepared in their Kashmiri Pandit Style or Muslim- Wazhwan Style…
Pandit Style in their any & every Recipes is devoid of the Onion-Garlic cloves wherein the minimal Ginger & Fennel Seeds are also used in their Dry Powder Form with the very tinge of the Hing/Asafoetida-
Wherein the Wazhwan Style very well uses the Onions & Garlic cloves…
Though, it’s authentically & traditionally prepared with the Red Meat rather the Tender Goat Meat however, with the change of time it has transcended the same to the Chicken for the Chicken Lovers as well- If not within the land but outside the Kashmiri Zaika, it’s pretty much prepared with the Chicken too!
Ingredient
1 tbsp
Dry Ginger Powder (Saunth)
1 tbsp
Dry Fennel Seeds Powder
2-3 tbsps
Kashmiri Red Chilli Powder
1/2-1 tsp
Turmerics
1 tsp
Red Chilli Powder
1 Cup
Fresh Onions Paste
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
7-8 Cloves
Tempering Spices:
1 tsp
Caraway Seeds/Shah-Jeera
2-2.5 tbsps
Mustard Oil
2-2.5 tbsps
Ghee
Cooking instructions
* Step 1
First Up: To infuse the Ratanjot Barks: Follow the aforesaid instructions of heating up about 1/4 Cup of Ghee/Oil, pour it into the bowl wherein this need be infused, cover it & allow it to soak & release its rich & gorgeous Purple-Red Colour in no time & be set aside until its use at the end of this very recipe- These barks don’t have any flavours of its own but is absolutely well known & almost an indispensable ingredient for any types of such Roghni Recipes
* Step 2
Next: Heat up a frying pan over the medium flame- Add in some mustard oil to it, let that fumigate well- gently sauté the chopped/pounded onions, ginger & garlic cloves- Add in some salt, red chilli & turmeric powders to it & sauté until translucent or pinkish in its colour & shrunk substantially
* Step 3
Turn off the flame & let it cool down completely before grinding it to a smooth paste/mixture- Add in the whisked curd, black peppers, red chilli & Kashmiri red chilli powders to it- giving it a gentle mix inside before blending it nicely into a smooth paste- Set Aside for its use later in the dish...
* Step 4
Now, in the same frying pan/wok/kadhai: Add in the mustard oil & let it fumigate nicely- Throw into it the Tempering Spices aforesaid & sauté for a few seconds time until it starts spluttering & turns fragrant- Time, to add in the Chicken pieces to it & sauté nicely over the medium-high flame for about 12-15 mins time or until lightly golden browned evenly
* Step 5
Once the oil starts separating & surfaces upto the pan- Add in the freshly prepared Roghan Masala Paste to it, mix everything well together until nicely combined and well blended- Wash the blender jar with some warm water to take into the remnants of the masala paste in it & add into the chicken mixture to well sauté & cook the same
* Step 6
Cover & cook it for another 20-25 mins time or until it’s well cooked, while stirring occasionally in between a couple of times- Checkout the seasonings & adjust accordingly if that’s required- Please do refer to the pics given below 👇🏻
* Step 7
My colours for this Roghani Dish already had shown up even before I’d added into it more JOSH ie. The Ratanjot infused oil/ghee to look even more warm, gorgeous, rich & enticing in everyway That’s the preview before adding into it the Ratanjot infused ghee
* Step 8
👇👇👇
* Step 9
That’s how it looked like post adding into it the very Ratanjot infused ghee...
Mix everything well together until nicely combined and well blended to get finely incorporated- Add in some Saffron Strands to it as well (As it’s used traditionally to this dish), though I haven’t this time since my colour of the very dish is already filled with immense ROGHANI JOSH
* Step 10
👇👇👇
* Step 11
Turn off the flame & let it sit in its standing position for another 10-12 mins time-
Garnish it, your own way-
It’s ready to be served hot now with your own choice of any types of Indian Breads or piping hot steamed Rice or Pulao or similar with some green salads as an apt accompaniment to it
Note: if there is a photo you can click to enlarge it
3 . Nargisi Egg-Paneer-Potato Kofta Curry or Scotched Eggs 🥚
Nargisi Egg-Paneer-Potato Kofta Curry or Scotched Eggs 🥚
This one’s an universally acclaimed dish with its quite a few variations-
Traditionally & authentically it’s prepared with the minced meat & eggs ie. the Eggs 🥚 are encased either in the Potato-Paneer Cases or the Minced Meat Cases-
However, with the Minced Meat Encasing it becomes much easier for the non-veggies-
I had to encase Eggs in the Potato-Paneer-Minced Fish Cases- As my Mum doesn’t eat any types of meats though she loves fish & eggs very much-
Hence, goes my own version of the very recipe with my slightest innovative tweaks for the non-vegetarians, who doesn’t eat any Meats- The ultimate outcome of the same both in terms of its tastes, flavours & looks had been just killing 💁🏻♀️
Ingredient
1 tsp
Salt
1-2 Cups
Paneer(Cottage Cheese: Grated
1 Cup
Onions: Finely Chopped
1.5 tbsps (3 G)
Paste
1 tsp
Red Chilli Powder
1/2-1 tsp
Turmerics
1 tsp
Chat Masala: Optional
1 Pinch
Nutmeg Powder
1/4 Cup
Cornflour
1/4 Cup
Rice Flour
1/4 Cup
Besan
as needed
Cooking Oil: For Deep Frying the Koftas
4-5
Cloves
as required
To Taste Salt
1 Cup
Fresh Tomato Purée
as required
Hot/Warm
2 tbsps
Ghee
as required
Cooking Oil- For the Gravy
Cooking instructions
* Step 1
Firstly: Hard-boil the eggs, peel & set aside-
Boil the potatoes with some salt in the water- Peel & Grate/Mash- Set Aside…
Get all other ingredients ready & handy as aforesaid
* Step 2
👇🏻👇🏻👇🏻
* Step 3
Now, In a large mixing bowl: Add in all the required necessary ingredients for the Koftas- as aforementioned & mix everything well together until nicely combined and well blended, with your hands- Ensure, that the mixture is thick & firm enough to be able to perfectly encase the boiled eggs kept in the reserve👇🏻
* Step 4
Take a large/sufficient portions of the mixture in your palms- Apply some oil in your hands to avoid sticking & now flatten it in your palms & place the whole hard boiled eggs on it & cover the same completely & try giving it a nice round or oblong shapes- Repeat it for each one, as many you intend to prepare
* Step 5
Then, heating up a deep fry pan over the medium-high flame, add in the oil to it for deep frying the Koftas-
Fry each one of them in batches without cluttering the pan & allowing some room to deep fry them evenly until dark golden brown in colour- Strain & set aside in a separate plate/dish lined up with the kitchen towel/tissues to soak its excess oil
* Step 6
Now for the Gravy: Heat up a frying pan over the medium flame- Add in the required amount of cooking oil to it & adding into it the cumins & the curry leaves sauté for a minute & then goes in the chopped onions, sauté with some salt until soft & tender- In goes the 2G Paste & sauté continues until the raw smell goes off- Add in the seasonings & rest all other dry spices as well & give it all a good mix- Add in the chopped tomatoes to it too
* Step 7
* Step 8
Let the oil surface upto the pan-
Well whisk the plain yoghurt with some sugar & the bhuna masala powder & keep stirring with some splashes of warm water to it & continue sautéing until again the oil surfaces up- Check on the seasonings finally to adjust if that’s required- Turn off the flame to allow this gravy mixture cool down perfectly well & then blend it to a fine smooth paste for a much better taste, looks & flavours-
Though it’s completely optional but I like it this way
* Step 9
Once done: Add in the hot water to it now to adjust its gravy consistency, give it all a good mix- Cover it up reducing the flame to the medium- low now & let it cook for another 10 mins time while stirring occasionally in between- Uncover to add in the Koftas to it now, give it a gentle mix
* Step 10
Add into it the Garam & Bhuna Masala Powders-
Let it simmer on the slow heat for another a mins time or 2 mins max.
Put off the flame & in goes a fresh dollop of the desi ghee, a gentle stir- Cover it back to let it sit in its standing position for another 5-6 mins time for the flavours to get well incorporated & infused in it
* Step 11
* Step 12
Transfer it to a separate bowl/plate or directly to the platters to be served hot now…
It’s best had with the piping hot steamed Rice Or Pulao or even any types of Indian Breads as well accompanied by some Green Salads to top it all…If of course, you’re a Salad Lover
* Step 13
Relish this DELISH to its fullest & also this unique twist for a sure genuine cause made me prepare it this way the very first time- However, I’ve become such an ardent fan for the same now that, I can prepare it exactly the same way without such cause at all & despite I’mein very much a Meat Lover myself
Note: if there is a photo you can click to enlarge it
4 . Fried Fish- Kerala Style
Fried Fish- Kerala Style
This is the typical & most endearing one from the land…According to me, nothing’s could be even more delectable than this one...😋
Ingredient
1 tsp
Turmeric
1 tbsp
Fresh Lemon Juice
1.5-2 tbsps
Red Chilli Paste
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
1 tbsp
Tamarind Paste: Thick
7-8
Curry Leaves
1/2-1 tsp
Red Chilli Powder
2 tbsps
Coconut/Mustard Oil
Cooking instructions
* Step 1
First Up: For the Fish Marinade- In a blender jar- add in all the ingredients for the same & with very little water, blend it to a thick nice paste- Then, place the fish pieces in a separate plate- And, coat freshly made Masala Paste, evenly & nicely on all the fish pieces- don’t apply a very thick coating just ensure to coat it all over it including the edges quite nicely & evenly
* Step 2
Once that’s done cover it & set aside for about 30 mins time before frying them up-
Next: Heat up a frying pan over the medium flame & add in the oil to it for its shallow frying- Place the fish pieces either altogether or in just 2 batches, depending on the very size of your pan- Wait for about 3 mins time to get done at its one side & then, flip it over onto its other side & again, fry it up for another 3 mins time as well
* Step 3
It should be nicely & evenly golden browned from all its edges & both the sides, strain them well & place them onto a separate plate/dish-
Garnish it your own way & serve it hot as is or alongside your choicest dips/sauces & salads & relish this immensely flavourful & decadent soft, juicy, spicy, tangy…literally a havoc pleasant deliciousness inside your mouth
* Step 4
👇🏻👇🏻👇🏻
* Step 5
ENJOY…this DELISH Fried Fish recipe & do consider giving yourself a try as well
FYI: You can fry these by placing a banana leaf into the pan & then placing the fish pieces onto it or simply a few fresh sprigs of the curry leaves to serve the purpose & its immensely fragrance get infused in the fish pieces
Note: if there is a photo you can click to enlarge it
5 . Sattu Sherbet : 2 Different Types
Sattu Sherbet : 2 Different Types
Nothing’s much to talk about this recipe- All those who have their connections with Bengal-Bihar-Orissa, they’re well aware of this absolutely delectable, filling and completely satiating drink and the very usages of it in the daily lives of the locals…
Try this out yourselves to learn more about it
Ingredient
2 tbsps
Organic Sattu Powder/Flour
1 tsp
Salt
1 tbsp
Caster Sugar or To Taste
1 tbsp
Fresh Lemon Juice
2 tbsps
Sattu Powder/Flour
1/4 tsp
Sugar
As required
Chilled Water to prepare the Sherbet
Cooking instructions
* Step 1
Take 2 Glasses/Tumblers/Pitcher or similar: Add in the aforementioned ingredients together, one by one in each one of that-
One to be filled in with the ingredients for the sweet sherbet & the other one with the savoury…
* Step 2
Whisk well with a long spoon…
The sattu may seem to be stuck in the bottom of the glass/tumbler/pitcher in whichever you’ve tried mixing it in-
Whisk briskly & yet carefully so as not to spill much out of it & create a mess…
* Step 3
Garnish both the glasses with some fresh Lemon Roundels or Slices, some more fresh mint & coriander leaves & also, sprinkle some more roasted cumins powder from the top of the Savoury Glass-
Garnish it more like your way, if you choose to do so…
* Step 4
Finally have it chilled with some ice cubes dropped in it- (I usually have this, mostly in the early mornings when I have it as a drink- The Savoury one I’m basically fond of), I normally don’t put in the ice cubes…
However, you can choose to go ahead with the same surely
* Step 5
Well, it’s just the right TIME to Enjoy this immensely delectable & soothing, refreshing drinks to kickstart your day with high levels of spirit, energy & enormous vigour to linger almost all day through….!!!!
Note: if there is a photo you can click to enlarge it
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