Wozij Mujj te Gaad || Red Radish with Fish in curry

Mujj te Gaad is an amazing recipe which is highly liked dish in Kashmir and it is also my most favourite way of eating a fish.

Since I am far from home wanted to recreate the same flavour using red radish and its leaves. I must say it definitely satisfied those cravings.

Ingredients :

Fish 1 kg sliced 

Red radish 4 bunches with its leaves sliced 

2 tomatoes chopped 

Garlic 6 

Green chilly 4 

2 black cardamom 

4 cloves 

1 tbsp red chilly power 

1 tsp turmeric powder 

1 tsp cumin powder 

1/2 tsp fennel seeds powder 

Salt to taste 

Oil 

Method :

1. Rub salt and little turmeric on fish slices and keep them ready.

2. In a kadai / wok pour 1 cup oil and fry the fishes.

3. Fry the fishes until they turn brown and crispy on both sides. Take it out in a plate.

4. Dish out half of the oil from the kadai and add in radish, its leaves, black cardamom and clove . Continue to fry them until there is change in color and they start to brown.

5. Add chopped tomatoes, green chillies and garlic.

6. Once the tomatoes turn mushy add all spice powders and salt and mix well.

7. Once the tomatoes are cooked add 1 glass of water. And let it come to a boil.

8. To the boiling gravy add in fish slices one by one and continue to cook on high flame for 5 minutes and simmer down and close the lid for 10 minutes.

9. After 10 minutes switch off.

10. When its time to serve open the lid and dish out the fish and curry and enjoy with hot rice.

Wazwaan Style Mutton Rogan Josh

Rogan Josh is the most famous curry from Kashmir which is served in wazwaan. 

Rogan josh gets its name due to the feiry red color of the dish.

Typically cockscomb flower extract is used for giving the intense color but you can use any red food color or totally skip it.

Ingredients:

1 kg mutton cut in big pieces 

1 head garlic peeled 

1 cinnamon stick 

2 black cardamom 

5 green cardamom 

5 clove 

1/2  cup fried onion paste 

1 1/2 tbsp Kashmiri red chilli powder mixed in little water 

1/2 tsp turmeric powder 

Ghee 1/3 cup 

Mustard oil 1/3 cup 

Cockscomb flower extract or red color 

Method :

1. In a big vessel pour 1 and half litres of  water. Add clean and washed mutton. Switch on the stove and keep it on high flame.

2. Add the garlic, salt , cinnamon, black cardamom, 3 green cardamom and 3 clove into the water.

3. Once it starts boiling collect the scum which floats and discard it.

4. Boil the mutton until half done.

5. Strain in colander and reserve the stock.

6. Discard all spices and take out the mutton pieces.

7. Bring back the stock again to boil and add the half cooked mutton.

8. Now add turmeric, chilli water and fennel seeds powder, mix well and continue to cook.

9. Add in the fried onion paste and stir well.

10.  Add melted ghee into it and cook.

11. Add the remaining green cardamom and clove.

12. Now add the color or cockscomb extract.

12. Check for seasoing.At the end add hot mustard oil and stir.

13. Once the gravy is reduced and mutton is tender switch off.

14. Serve with hot steaming rice.

Note:Fried onion paste: fry thinly chopped  2 onions in oil or ghee until golden and grind to a paste.

Fried onion paste is used instead of pran paste.

If you have pran then use the pran paste 

Banana Nuts Muffin

Banana and Nut Muffins 

I have been making these muffins since few years and everytime I make them I feel so overwhelmed as it's one of the first baking recipe which came out successfully at first attempt and that is a big deal because baking is not as simple as it may appear. With little practice and knowledge of ingredients one can reach to an perfect product.

And secondly its family's favourite so making these is a complete joy for me Alhamdullilah.

Ingredients:

Ripe Banana 2 

1 cup All purpose flour 

1/2 cup sugar 

1/2 tsp baking powder 

1/2 tsp baking soda 

1/4 tsp salt 

1/2 tsp cinnamon powder 

1 egg 

4 tbsp melted butter 

Method:

1. Preheat oven at 180*

2. In a bowl. Add banana and sugar. Mash well until it smooth. Add in egg and whisk well. Add melted butter and mix well.

3. Sieve in rest of the ingredients and fold in slowly until completely mixed.

4. Spray or grease the cupcake tin with oil and pour in the prepared batter.

5. Fill it half. Sprinkle with walnuts and almonds.

6. Bake for 20 to 30 min until toothpick inserted at centre comes out clean.

7. Cool it completely and enjoy

kashmiri Chicken Harissa

I have always been making lamb Harissa but today I gave a try to the chicken version.

I must say the chicken version was amazing and drool worthy. The texture had no compromise. It was meaty and flavorful.

At home I got 5/5 rating 😊

Ingredients:

800 grams Chicken with bone ( preferable thigh and leg peices)

Half cup rice flour 

Half cup milk 

Half cup ghee 

One full head garlic peeled 

One onion thinly sliced 

2 tbsp fennel seeds 

1 cinnamon stick 

1 black cardamom 

2 green cardamom 

2 cloves 

1/2 tsp peppercorns 

1 tbsp fennel seeds powder 

1/2 tsp cumin powder 

Salt to taste 

Water 

Method :

1. In a pressure cooker add chicken pieces and add water enough to immerse the chicken. Add fennel seeds,cinnamon, cardamoms, peppercorns and cloves and garlic and salt. Close the lid and pressure cook upto 8 whistles and switch off.

2. Once the pressure is released. Open the lid of the cooker and with help of a tong or fork remove bones from the chicken and throw it away. Similarly remove any visible spices.

3. Bring back the pressure cooker on stove and keep it open without lid. Now add milk and rice flour and mix generously. Do not let any lumps to form.

4. Add the fennel seed powder and cumin powder and cook stirring in between.

5. Meanwhile in a separate pan pour ghee and add onions and fry till golden. Reserve little ghee for garnish.

6. Pour the rest of the ghee and fried onions into the cooking chicken mixture mix well.

7. Cook the Harrisa on low flame for 20 min until the chicken Is nicely done and the onions are totally invisible in the dish.

8. Pour the rest of the ghee on top and serve with chapati or bread and lime and chilly.

Enjoy