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Top 5 dishes made from Black Cardamom: Split
1 . Mutton Frithad: Traditional East Indian Recipe 💁🏻♀️🤤
Mutton Frithad: Traditional East Indian Recipe 💁🏻♀️🤤
This one’s basically a lost recipes amongst us- Traditionally, it used to be prepared in the British Indian Time around, 1867 or so when the East Indian cultures & heritage was quite vividly prominent at that point-
We all have heard about the East Indian Company rule during that time & thereafter for some more time period in our country as well-
This typical recipe was quite predominantly famous amongst many ie. the non-veg lovers the then.
Ingredient
1/2 tsp
Turmerics
1 tsp
Red Chilli Powder
2 tbsps
Mustard Oil
4-5
Cloves
3-4
Green Cardamoms
1 tsp
Sesame Seeds
1 tsp
Cumin Seeds
1 tsp
Coriander Seeds
1 tsp
Poppyseeds/Posto
1/4-1/2 Cup
Desiccated Coconut
2 tbsps (2 G)
Paste
1/4-1/2 Cup
Fresh Tamarind Pulp
1/8 Cup
Ghee
Cooking instructions
* Step 1
First Up: Marinate the Mutton with the aforesaid ingredients nicely, cover & set aside for at least 3-4 hrs time or as usual, overnight is always the best 👍🏻
* Step 2
Next: Prepare the Frithad Masala Powder & Paste- Heat up a small frying pan over the medium/medium-low flame- Toast the aforesaid spices & ingredients dry & allow it to cool down completely before grinding it into a smooth powder first to set aside for its later use in this dish 👇🏻
* Step 3
Then, in the same pan: Add in some oil, about 2 tbsps & gently sauté the onions, Ginger-Garlic & Green Chillies, whole spices & the dry or desiccated coconut- Again, allow it to cool down completely before grinding it into a smooth paste or mixture- You can combine now, both the freshly ground Frithad Masala Powder & this paste & altogether once churn it out nicely into a thick & smooth consistency of the very mixture
* Step 4
👇🏻👇🏻👇🏻
* Step 5
Boil the potatoes first & then, gently sauté them in the cooking oil until nicely golden browned all over 👇🏻
* Step 6
Now, heat up a frying pan/wok/kadhai or any heavy bottomed vessel or a pressure pan even- Add in the ghee to it & then, throw in the Bay Leaves & the chopped tomatoes & sauté nicely until it’s well combined & incorporated rightly- Time to add & mix in the freshly ground Frithad Masala Paste/Mixture & continue sautéing until until the oil starts separating & surfaces upto the pan
* Step 7
In goes the marinated mutton pieces to be well sautéed over the medium-high flame-
Continue sautéing until its water content evaporates completely & the oil starts separating to surface upto the pan 👇🏻
Add in the Masala Spices, Seasonings & some splashes of warm water to well sauté the same by stirring continuously
* Step 8
Check on the seasonings & adjust accordingly, if the need be so- Add in some warm water & continue sautéing until it becomes dry again releasing sufficient oil-
In the interim, let’s prepare the fresh tamarind purée & set aside for sometime to be used later in the recipe
* Step 9
Lower the flame to the medium-low & continue sautéing & cooking by covering it & stirring occasionally in between to prevent sticking to the bottom of the pan & the masala mixture getting burnt & taste bad
* Step 10
Once that’s done: Add in the Tamarind Purée now to it- Add in the boiled & gently fried potatoes at this point now-
Mix everything well together until nicely combined and well blended-
Add in sufficient hot water to it now to adjust its perfect gravy consistency which should neither be too thick not much runny by any means
* Step 11
You can now, either choose to transfer it to the pressure cooker & cook it on the whistle (as long as it takes to be perfectly well cooked, in your domain)-
Else, you can continue cooking it in the pan/vessel itself while stirring occasionally in between to prevent burning by catching the bottom of the pan
* Step 12
Once that’s done & the Mutton is just perfectly cooked-
Turn off the flame, add in the freshly chopped coriander leaves, mix gently-
Let it sit on the hot oven for another 10-15 mins time before serving it piping hot with with your choicest Indian Breads or equally piping hot steamed rice or pulao or Fried Rice
Garnish it your own way-
HIGH TIME TO ENJOY THIS DELICACY, WITHOUT ANY FURTHER ADO
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 . Bong Style: Spicy Potato Mutton Liver Curry
Bong Style: Spicy Potato Mutton Liver Curry
This is though a very commonplace Bengali Dishes & is prepared mostly by all the Bongs those who really are the great fans of the Mutton Livers.
However, in my family no one else other than me & my elder sister loves this liver curry since rest all others they don’t eat any kind of Liver Curries (Be Any)…
Hence, such items are seldom prepared unless I get some company for it to get motivated to prepare this & trust me & follow this recipe- You’ll see yourself that, it’s immensely delectable despite absolutely minimal spices & ingredients been used that are most commonly used in almost all the major Bengali Non-veg Dishes
Ingredient
1 Pinch
Sugar: Optional
1.5 tbsps (3 G)
Paste
1/4 Cup
Onion Paste
1 tsp
Turmerics
1 tsp
Red Chilli Powder
1/2-3/4 Cup
Plain Yoghurt
1/8 Cup
Mustard Oil
4-5
Cloves
1/2 tsp
Cumin Powder
1/2 tsp
Coriander Powder
1 tsp
Garam Masala: Homemade
2 tbsps
Ghee
Cooking instructions
* Step 1
Firstly: Was well the mutton liver pieces & add it into a large mixing bowl for marinations next-
Add into the same bowl, rest all other ingredients aforesaid for the marination process further- Coat it well together, cover it & set aside for the given time as in the Resting Period
* Step 2
Next: Heat up a frying pan over the medium flame & fry the cut up potato pieces until lightly golden browned & set aside for its later use in the recipe 👇🏻
* Step 3
Now, in the same frying pan or you can choose to use a separate one: Add in some more mustard/cooking oil or the combinations of the ghee along with the cooking oil (I always prefer using it that way)- Throw in the Tempering Spices in it & sauté for about 30-40 secs time or until they start spluttering & turn fragrant
* Step 4
Then, add in it the mutton liver pieces & sauté for sometime on the high heat until the water released from it dries up substantially & the oil surfaces upto the pan nicely-
Then, add into it the remaining marinade from the bowl & also a few splashes of warm water & continue sautéing nicely again
* Step 5
Post sautéing nicely when it start releasing its fine aroma- Drop into it the fried potatoes, add in the seasonings & rest all other dry spices aforesaid & continue sautéing nicely again, mixing everything together until well combined, blended and rightly incorporated
* Step 6
Furthermore, add in sufficient hot water to adjust its gravy consistency & also, check on the seasonings, adjust it- if it’s called for-
Cover it & allow it to cook for another 10-12 mins time while stirring occasionally in between
* Step 7
Once that’s done: Uncover to add in the Homemade Garam Masala & Bhuna Masala Powders & a fresh dollop of desi ghee- Mix everything well together again, until finely combined & well blended to incorporate better- To be had/relished with any types of Indian Breads or piping hot steamed Rice Or Pulao or Fried Rice …&…ENJOY…
Note: if there is a photo you can click to enlarge it
4 . Doi Maach/Doi Katla
Doi Maach/Doi Katla
One of the uniquely tasted & the commonplace recipes of any Bengali Households…
More so, when you have guests at home- Unannounced…& you’re at great fix- What to cook fast in the fish platter & you don’t have too many things handy or in stock…This comes in your rescue & your guests are happy, you too & no one could simply able to make out, you did you actually manage to come up with such an amazing meal with just the MAACH BHAATH or Rice 🍚 & Fish Curry 🍛 in such a short span & outstanding manner !!!
Ingredient
1/2 tsp
Salt
1/4 tsp
Red Chilli Powder: Optional
400 gms
For the Gravy:. Plain Yoghurt/Dahi/Curd- Well Whisked with some sugar, about 1 tsp & the maida
3/4 Cup
Onion Paste/Juice
1
Bay Leaf
4
Cloves
1 inch
” Cinnamon Stick
1/2 tbsp
Bengali Garam Masala Powder
1-1.5 tbsp
Ghee
Cooking instructions
* Step 1
Firstly: Wash & Marinate the fish pieces with the aforesaid ingredients & set aside for about 15 mins time- Then, heat up a frying pan over the medium flame and add in the mustard oil to fry the fish very gently & slightly than is normally done, strain them & set aside
* Step 2
Now, using the same pan/wok/vessel: Add in the tempering spices to it first- Ensure to reduce the oil to just to remain 2 tbsps & add in the ghee as well-
Allow the spices to splutter gently & turn fragrant then, add into it the ground wet Masala paste, ie. the onions & ginger pastes one by one stirring continuously until the oil surfaces upto the pan
* Step 3
Add in the salt now but very cautiously as the fish pieces also have some- Then, add into it the well whisked curd mixture and mix everything well together until nicely combined and well blended- Reduce the flame to the lowest at this point to ensure that it doesn’t get curdled at all
* Step 4
Mix it nicely until the boil comes in it & then add into it the gently sautéed fish pieces and allow them to drown into the gravy naturally & don’t try to mix/flip it much with the spoon/spatula to avoid breaking- Once they completely drowned into the gravy organically, slightly swirl the pan by holding with your hands- Cover it & let it cook for about 7-8 mins time while stirring occasionally in between once/twice (optional)
* Step 5
Once done ✅ Turn off the flame- Add in the Garam Masala to it, mix it gently & cover it back again to rest on its standing position for another 7-8 mins time before serving it piping hot with the hot steamed rice- That’s how, it’s best had to be relished to the core 💁🏻♀️
Note: if there is a photo you can click to enlarge it
5 . Flavourful Badami Gosht Korma
Flavourful Badami Gosht Korma
An unique & flavourful yet very easy & quick recipes of the tender mutton (goat or lamb) in the thick almonds gravy- Just prepared with very some commonplace & minimal ingredients present in all our Indian Kitchen/Pantries…
A Must Try 👍
Ingredient
1 Pinch
Sugar: Optional
18-20
Blanched Almonds
3/4 Cup
Fresh Plain Yoghurt
1-1.5 tbsps (3 G)
Paste: Ginger-Garlic -Green Chillies Paste
1 tsp
Turmeric
1 tbsp
Red Chilli Powder
1 tbsp
Kashmiri Red Chilli Powder
1/2 tsp
Cumins Powder
1/2 tsp
Coriander Powder
1 Pinch
Nutmeg Powder
1/2 tsp
Garam Masala Powder: Homemade
1/4 Cup
Ghee
1/2 tsp
Rose Water
1-2
Bay Leaves
3-4
Cloves
1 inch
Cinnamon Stick
2-2.5 Cups
Water: Hot
Cooking instructions
* Step 1
Heat up a pan/wok/kadhai: Add in the ghee & allow it to heat up nicely- In goes the tempering spices & allow them to splutter & turn fragrant- Then, add in the washed & cleaned mutton pieces to it as this particular recipe doesn’t call for the mutton marinations beforehand (though variations are always therein), sauté/fry the mutton pieces well enough over the medium-high flame to turn out somewhat pale looking colour to it eventually
* Step 2
While, the initial sautéing of the mutton pieces are on the go, in that period of time itself on the other hand we need to prepare the Almonds-Yoghurt Paste- For that, we need to add in the very ingredients in the blender jar with very little water as the curd already consist of it & blend it to a nice & smooth paste, run it 2/3 times, if it’s called for
* Step 3
Then, back to the Mutton Pieces that are getting sautéed- It’d take about 8-10 mins time- After that, add in the 2G/3G Paste to it along with some salt and continue sautéing until the raw smell goes off & the oil surfaces upto the pan- Time to add in the almonds-yoghurt paste & washing the blender jar with very little water added into the same- Sautéing continues unabated until the oil surfaces upto the pan once more
* Step 4
This very process would be repeated at least 3-4 times, in the entire cooking process which’s VVI- In goes the rest of the reserved curd to it since for the paste we used just half of it because, we needed a thick paste out of it while churning it- Keep sautéing until again, the oil doesn’t surfaces upto the pan, if required add in a few splashes of warm water and continue sautéing
* Step 5
Now, time to add in the aforesaid all the dry ground spices/powders & keep sautéing- Check out the seasonings as well- Adjust if required & this time again, the sautéing should go for about another 10-12 mins time until, we add in about 2 Cups of hot water to it, give it all a good mix & cover it & let it cook on the slow flame for the next 20-22 mins time while stirring occasionally in between to ensure that it (the thick almonds gravy doesn’t stick to the bottom of the pan)
* Step 6
Finally, once it’s well cooked- Add in the Rose Water to it & the reserved almonds pieces & give it all a real good mix- Cover it back & turning off the flame, let it sit on the hot oven for the next 15 mins time alike before serving it piping hot with your choicest Indian Breads or hot steamed rice or similar any fragrant/flavourful Rice Preparations & some green salads perhaps
* Step 7
It’s absolutely ready to be served now with your choicest Indian Breads or Rice/Pulao/Fried Rice or similar….ENJOY….
Note: if there is a photo you can click to enlarge it
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