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Top 5 dishes made from kashmiri chillies powder ๐ถ๏ธ
1 . Pomegranate raita
Pomegranate raita
#GoldenApron23#week6, pomegranate raita is a refreshing, delicious, sweet and spicy raita is easy to make,is an indian accompaniment where yogurt is mixed with fresh pomegranate juice, spice powders, green chillies, fresh herb, pomegranate juice and pomegranate arils, comes together in 12 mins.
Ingredient
1 cup
yogurt
1/4 cup
fresh pomegranate juice
1/2 tsp
white sugar powder
1/4 tsp
coriander cumin powder
1/4 tsp
kashmiri chillies powder ๐ถ๏ธ
1/4 cup
chopped onions ๐ง
1/2 cup
pomegranate arils
1/8 tsp
Chaat masala powder
1/8 tsp
cumin seeds
Cooking instructions
* Step 1
Wash the pomegranates and wipe them using a kitchen towel, cut the pomegranates into half horizontally, keep a large bowl๐ฅฃ on the counter and than hold one half of the pomegranate with the cut side down, beat with rolling pin and arils will start to fall in the bowl, if some arils are left behind, remove them with your fingers, keep aside.
* Step 2
Transfer the arils to the blender jar, pulse for 3-4 sec, until the arils are crushed but the hard seeds are intact, sieve the juice through a strainer, keep pressing with a rubber spatula to get the maximum juice, discard the pulp, keep pomegranate juice aside.
* Step 3
Whisk yogurt in a bowl ๐ฅฃ until creamy and smooth, add pomegranate juice, salt, white sugar powder, coriander cumin powder, kashmiri chillies powder ๐ถ๏ธ, finely chopped dill/ coriander leaves, chopped green chillies, pomegranate arils, mix well, add Chaat masala powder, cumin seeds, garlic minced, chopped onions, cucumber cubes, boiled potato cubes mix well again.
* Step 4
Garnish with more pomegranate arils, finely chopped dill/ coriander leaves ๐ฟand sprinkle with kashmiri chillies powder, coriander cumin powder, serve chilled.
* Step 5
Serve with vegetable biryani, tawa pulao and also with spicy indian meals. You can also serve it with stuffed parathas for breakfast, Cuisine: indian, Diet: gluten free, vegetarian
* Step 6
Note: I kindly recommend that you should use fresh pomegranate juice, instead of canned pomegranate juice as it will change the taste of the raita.
Note: if there is a photo you can click to enlarge it
2 . Corn bok choy / broccoli fried rice ๐๐ฅฆ
Corn bok choy / broccoli fried rice ๐๐ฅฆ
#GoldenApron23#week2, a tasty, delicious, rice made with bok choy, I have made little change with my vegetables, instead of broccoli florets, I have added bok choy, the results where amazing and I got smiling family faces
Course: lunch dinner
Cuisine: Indo Chinese,
Diet: vegetarian. Enjoy
Ingredient
1 cup
basmati rice ๐
1 cup
boiled corn kernels ๐ฝ
1 tbsp
ginger garlic paste ๐ง
1 tbsp
red chillies paste ๐ถ๏ธ
11/2 tbsp
soy sauce
2-3 tbsp
oil
1 tsp
sugar
1/2 tsp
coriander cumin powder
1-2 tbsp
finely chopped coriander leaves ๐ฟ
1 tsp
white vinegar
1 tsp
cumin seeds
Cooking instructions
* Step 1
Wash and clean basmati rice ๐, soak for 20 mins, wash and clean bok choy, (broccoli florets ๐ฅฆ), pat dry them on kitchen towel, cut finely boy choy and keep aside.
* Step 2
Heat oil, add cumin seeds when start to crackle, add finely chopped garlic ๐ง, cook till golden, add finely chopped onions ๐ง
, cook for 3 mins or pinkish in colour, add ginger garlic paste ๐ง cook for 2 mins.
* Step 3
Add red chillies paste ๐ถ๏ธ and mix well, add finely chopped bok choy/ broccoli florets ๐ฅฆ and mix well, cook for 2 mins, add soy sauce, sugar, kashmiri red chillies powder ๐ถ๏ธ, coriander cumin powder and mix well, add boiled corn kernels ๐ฝ.
* Step 4
Add white vinegar, salt ๐ง and mix well, add soaked rice ๐, water ๐ฆ let it boil, when water ๐ฆ/ corn stock ๐ฝ๐ฆ, let it boil, when water ๐ฆ/ corn stock is dried, cover and cook for 15 mins on low medium heat, check if rice is tender, remove from heat, serve hot.
* Step 5
Garnish with finely chopped coriander leaves ๐ฟ.
Note: if there is a photo you can click to enlarge it
3 . Aubergines in yogurt sauce๐ง ๐ ๐ฟ
Aubergines in yogurt sauce๐ง ๐ ๐ฟ
A unique way of preparing aubergines curry, first it's stuffed with simple spices, then shallow fried,later cooked in yogurt sauce. It is popular in Bengali cuisine, odia cuisine but similar curry can be found in kashmiri cuisine too. Course : lunch & dinner, Cuisine: indian, Diet : vegetarian
Ingredient
1/4 tsp
turmeric powder
1/4 tsp
black pepper powder
1/8 tsp
salt - to taste ๐ง
4-5 tbsp
oil
1 tsp
cumin seeds
1 tsp
mustard seeds
1 pinch
asafetida
1 tbsp
ginger garlic paste ๐ง
2 tbsp
green chillies paste
2 tsp
gram flour
1/2 tsp
kashmiri chillies powder ๐ถ๏ธ
1/2 tsp
coriander & cumin powder
1/4-1/2 tsp
garam masala powder
1/2 cup
water ๐ฆ
1 cup
plain yogurt
11/2 tsp
dry fenugreek leaves ๐ฑ
Cooking instructions
* Step 1
In a bowl ๐ฅฃ, turmeric powder, kashmiri red chillies powder ๐ถ๏ธ, black pepper powder, crushed coriander seeds, cumin seeds, salt ๐ง and mix well. Wash and pat dry them on kitchen towel, keep aside, then make four slits on each of them from the end, and above masala in the slits, heat oil and shallow fry them till golden, keep aside.
* Step 2
Take jalapeno peppers, slit and remove seeds, add above dry masala, keep aside.
* Step 3
Heat oil, add mustard seeds, when start to crackle, add cumin seeds when golden,add a pinch of asafetida cook for 1 sec and add finely chopped onions ๐ง
, cook till golden, add ginger garlic paste ๐ง, green chillies paste mix well, cook for 1 min. Add kashmiri red chillies powder ๐ถ๏ธ, turmeric powder, coriander cumin powder, gram flour and mix well. Add 3-4 tbsp water, cook till oil comes out.
* Step 4
Add whisked yogurt, mix well, add water and let it boil,when gravy becomes little thick add fried aubergines ๐, don't mix with spoon, just shake it, cook for 2 mins, add garam masala powder, dry fenugreek leaves ๐ฑ, add jalapeno peppers, cover and cook for 5-6 mins, check if jalapeno peppers are soft, remove from heat.
* Step 5
Serve hot with indian flatbread, plain ๐ rice, garnish with finely chopped coriander leaves ๐ฟ.
Note: if there is a photo you can click to enlarge it
4 . Sultani chicken korma & Rosemary buns
Sultani chicken korma & Rosemary buns
Sultani chicken korma make any festival menu and for extra special Eid menu, enjoy. Course: main course, lunch, dinner, cuisine: Pakistani, indian, Diet: non vegetarian.
Ingredient
3 tbsp
almonds
2 tsp
cumin seeds
3
cloves
1 tsp
black peppercorns
11/2 cup
plain yogurt
11/2 tbsp
ginger garlic paste ๐ง
2 tbsp
green chillies paste
1 tsp
coriander cumin powder
1/2 cup
fried onions ๐ง
1/2 cup
ghee
1 tsp
kewra water ๐ง
Cooking instructions
* Step 1
In a small mixer, add blanched almonds, cumin seeds, cinnamon sticks,green cardamoms, kewra water and water, grind into paste and set aside.Almond paste is ready
* Step 2
In a bowl ๐ฅฃ, whisk yogurt, add ginger garlic paste ๐ง, kashmiri red chillies powder ๐ถ๏ธ, coriander cumin powder,green chillies paste mix well, heat ghee, add green cardamom, black pepper corns, cloves, saute for 1 min,add onion puree ๐ง
and mix well, cook till golden, add chicken pieces cook for 5 mins on medium - low heat, add yogurt mixture and mix well, cook for 3 mins, add almond paste and mix well, add fried onions ๐ง
mix well, cook till ghee separates for 6 mins.
* Step 3
Add water, cover and cook on low heat, then later cook on high flame, until ghee separates, serve with rosemary buns, indian flatbread.
Note: if there is a photo you can click to enlarge it
5 . Dill batata vada
Dill batata vada
Dill batata vada is a new version of ' maharashtrian' popular snack called batata vada, these balls are made with fresh chopped dill, spiced potatoes mix together and dipped in gram flour batter, then deep fry them, dill batata vada are served as a snack. Course: snack, cuisine: indian, Diet: vegetarian.
Ingredient
2 tbsp
freshly chopped dill ๐ฑ
1/2 tsp
kashmiri chillies powder ๐ถ๏ธ
1 tsp
coriander cumin powder
11/2 tbsp
ginger garlic paste
2 tbsp
green chillies paste
1 tsp
cumin seeds
1/2 cup
gram flour
2 tbsp
rice flour
2 pinch
asafetida
3/4 tsp
garam masala powder
1/8 tsp
baking soda
2 tbsp
oil
1 tbsp
finely chopped ginger
1 tsp
chopped garlic
1 tsp
mustard seeds
2 sprigs
curry leaves ๐ฟ chopped
Cooking instructions
* Step 1
Clean and wash potatoes ๐ฅ, boil them till firm but not mushy and let it cool down, in a bowl ๐ฅฃ, mashed potatoes ๐ฅ, add ginger garlic paste ๐ง, green chillies paste, finely chopped dill, cumin seeds, kashmiri chillies powder ๐ถ๏ธ, coriander cumin powder, salt and keep aside.
* Step 2
For tempering: heat oil, add mustard seeds when start to crackle, add chopped garlic ๐ง saute for a min, add chopped ginger saute, asafetida, chopped curry leaves and add finely chopped green chillies saute for 1/2 min, pour on the potatoes mixture ๐ฅ and mix well, make equal size balls and keep aside.
* Step 3
For batter: in a bowl ๐ฅฃ add gram flour, rice flour, kashmiri chillies powder ๐ถ๏ธ, coriander cumin powder, garam masala powder, green chillies paste, asafetida and mix well, add water to make the batter, (don't make a running batter, make semi thick batter), heat oil in a wok, dip one ball at time in the batter, add in the oil, cook till golden.
* Step 4
Remove on kitchen towel, use all the balls the same way, serve with green chutney, tamarind chutney, if desired add some onion rings ๐ง
, enjoy ๐บ๐
Note: if there is a photo you can click to enlarge it
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