Kitchen-Kollections

The state of Jammu and Kashmir is not just a paradise for the tourist but also for the lovers of good food. The state offers a variety of exotic recipes bearing a distinct seal of the state. One of the vegetarian recipes is kashmiri pulav..check it out.

Ingredients

2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
a pinch of saffron
1/2 tsp. cumin seeds
3 cloves
1″ cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup chopped mixed fruit (pineapple or sweet grapes)
2-3 edible rose petals or 1 tsp rose water

Method

• Wash and soak rice for 15-20 minutes.
• Mix milk, cream, sugar, salt. Drain rice, keep aside.
• Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes.
• Add milk, cream, mixture.  Mix well and add 1/2 cup water. Bring to a boil.
• When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate.
• Mix in fruits very gently. Serve hot with a curry or tadka dal.

This is one of the dishes which I usually find in any party. It is easy to make and the adding cashewnut paste makes a big difference to this dish.  

    
Ingredients

Onions- 3
Tomatos-4
Cashewnut-8
Paneer- 500 grams
Carrot (chopped in thin slices)-2
Green bell pepper chopped in thin slices-2
Salt
garam masala
Green chilli -4
red chilli powder
sugar -1 spoon
curd – 2 teaspoons
ghee -4 teaspoons
Coriander- 1bunch
 

Method

• Make gravy mixing cashewnut, tomato, onion , greenchilli.(put cashew in hot water for 10 min before making gravy, this will soften the cashews and easy to blend)
• Put ghee in kadhai and add the puree in it. Let it boil for a while. on other hand put ghee in another vessel and shallow fry all the vegetables and paneer.
• Add red chilli,garammassala, salt,sugar, curd and mix well in the curry.
• Add the fried vegetables in the red gravy. Let it boil for five minutes.
• Sprinkle with coriander leaves. Serve hot with parathas or chapatis.