Chicken Yakhami with Middle eastern bread

With just a month left month for India trip I am on a pantry cleanup spree these days ,so that by the last week of next month my pantry is empty so I have resolved not to buy any pantry staples unless there's no legume or lentil.,you guys do the same when you are travelling ,any tips,suggestion for extending the shelf life of the legumes and lentil please share in the comment section .
Coming back to todays post sharing with you all the recipe of Chicken Yakhmi and bread which I prepared few weeks back.Creamy texture of the chicken was balanced well with the middle eastern bread baked in oven.

Recipe Name - Kashmiri Chicken Curry/Murgh Yakhani
Recipe source cookbook
Ingredient
Chicken drumsticks four
cardamom three
clove six
cinnamom one inch in length crushed
fennel dry roasted and ground in blender one tsp
grated ginger one tsp/ginge rpowder  half tsp
curd half cup
garam masala powder one tsp
salt as per taste
oil to cook
Procedure
heat oil in non stick wok ,once hot lower the flame
add cardamom,clove and cinnamon
after a minute add the chickne drumsticks
keep stirring till 15 minutes till the chicken becomes brown
add salt,fennel powder and grated ginger to the chicken
keep stirring and add hot water and cover and cook
once done add yogurt and garam masala powder
cook further for five minutes
serve warm with rice or bread.

Recipe Name Barbari/Iranian Flat bread
Recipe source cookbook
one cup whole wheat flour
one cup all purpose flour
one tsp salt
yeast two tsp
water to knead the dough
oil for brushing
Preparation
Mix the yeast and salt in half cup of warm water ,
keep aside for 15 minutes ,
after 15 minutes yeast will be frothy and ready to use

Procedure
sift the flour in a mixing bowl
add the proofed yeast and mix everything together
till the dough is smooth and elastic
place the dough in a oiled bowl
cover it with cling wrap
and let it rise for 45 mins till it doubles in size
punch down the dough and divide into six equal pieces
shape each piece into rectangle shape
roll it out and place on the prepared baking sheet
make four slashes on the top cover with cling wrap
let it rise for 20 minutes
preheat the oven to 100 degree centigrade
brush the bread with oil and sprinkle sesame seeds
bake for 10 to 15 minutes till pale golden
serve warm.

Linking this post to
The Weekly Story week 3 hosted by Colours Dekor.
thats all friends,take care and happy blogging.

Thali with Kashmiri Shami Kabab,Ajwain Paratha,Bathua Raita and Mint and Coriander Chutney

Its been so long since i prepared Kabab at home ,
so when i saw this simple recipe of Kabab
i thought of preparing the same
paired the same with Ajwain Paratha ,Bathua Raita
and Mint & Green mango Chutney  and Coriander Chutney



Kabab Thali

 Recipe NameKashmiri Shami Kabab
Recipe Source
Ingredient
Minced Goat Meat 500kg
onion one chopped
ginger garlic paste one tbsp
dried kasturi methi leaves one tbsp
mint leaves chopped one tbsp
coriander leaves chopped two tsp
salt as per taste
garam masala powder one tbsp
oil to cook

Preparation
Mix all the ingredients in a miixng bowl
and keep in refrigerator for half an hour
Procedure
The recipe called for shaping the minced meat on skewers
but instead of that i shaped them in patty shape
heat oil on grill pan ,once hot lower the flame
and place the patties ,keep turning till its brown from boxth side
serve warm with paratha ,raita ,chutney and some salad on side.
For Bathua Raita
Ingredient
Bathua leaves one cup
green chili
salt as per taste
curd whisked one cup
Procedure
heat water in a saucepan
once it starts boiling add the bathua leaves
and let it simmer for 5 to 7 mins.
once done drain the water and let the leaves cool down
make a smooth paste of the boiled leaves and green chili
mix the bathua paste in whisked curd and seasxon with salt
serve with paratha and kababs.


Kashmiri Shami Kabab

 This Thali is joining
Kabab Mela hosted by Srivalli of Cooking for all Seasons.
Thats all friends,wish you all happy week ahead
take care and happy Blogging

Weekend Cooking - Rogan Josh

no one likes to sit with a sprained leg when theres so much to do,specially with Festival around and a trip to India for Deepawali,but yesterday i slipped some stairs and sprained my leg ,so now i am just contemplating how i gonna manage Karwa Chauth,packing for trip and so many other endless things,coming back to todays post sharing with you all recipe of Rogan Josh ,which is curried lamb or goat meat originating from Kashmir ,i omitted the use of saunf ad ginger powder as i didnt had ,i didnt had degi mirch so i replaced it with normal red chili powder. dont know how authentic this recipe is but i truly luved it,this one is perfect for weekend meal or for a get together,..:-)

Paired the curry with plain rice,salad and chapathi .

Recipe Name Rogan Josh
Recipe adapted from Neeta Mehtas Book
Preparation time
Cooking time
Ingredient
goat meat half kg
whole masala
clove five
cinnamon half inch
black caramom four
bay leaf crushed four
paste
ginger garlic paste two tsp
paste of five onions
powdered masala
one and a half tsp red chili powder
half tsp pepper powder
green cardamom powdered one tsp
salt as per taste
pinch of saffron dissolved in warm water
half tsp asafoetida dissolved in one tsp water
oil/ghee to cook
curd half cup

Procedure
Heat two tbsp oil in non stikc wok
add whole masala and let it splutter
lower the flame and add paste
keep frying till the paste is cooked
add hing water followed by mutton pieces
keep stirring till the mutton becomes brown from all sides
add salt,red chili powder,black pepper powder and keep stirring
reduce the heat add powdered cardamom and curd
keep stirring till it starts boiling
add water transfer the content to a pressure cooker
pressure cook for two to three whistles till the mutton becomes tender.
add saffron and let it simmer ,serve warm with chapati ,rice and salad.

 Linking this post to
 The Weekly Story 52 hosted by Colours Dekor.
 Thats all friends,wish you all happy week ahead,
 take care and happy blogging.

ELAICHI WALA KESAR MURGH ( chicken in saffron and cardamom gravy )

EVERYTIME I PREPARE SOMETHING NEW,,,THE EXPERIENCE OF COOKING THAT DISH IS EXCITING..CAUSE I DONT KNOW HOW TE DISH GONNA TASTE...BUT WHEN I PREPARED THIS DISH I WAS LICKING MY FINGERS...THERE ARE VERY FEW FIRST TIME DISH WHICH U FEEL LIKE PREPARING AGAIN AND THIS IS ONE OF THEM,,SO HERE GOES THE RECIPE,..

thats ny son enjoying kesar murgh


INGREDIENTS

1kg chicken
4 cloves ginger peeled
1 inch ginger peeled
one tablespoon ghee
1 onion chopped
2 green chillies chopped
half teaspoon saffron soaked in two tablespoon hot water
one teaspoon ground cardamom
salt to taste
half teaspoon freshly ground black pepper

procedure

cut the chicken and remove the skin
grind the ginger and garlic to paste
in a heavy based panmelt the ghee and add the onion,garlic-ginger paste and chillies





and saute till onion becomes transparent
add the chicken pieces,stir and add the saffron water,ground cardamom and salt to taste



mix thoroughly

cover and cook on very low heat till the chicken is cooked and all the liquid has evaporated



this will take 15 to 20 minutes


just before serving sprinkle the dish with freshly ground black pepper.

murgh khubani( apriccot chicken )

A classicc chicken dish of Kashmir cooked with dried apricots and aromatic spices. Kashmir is noted for its apricot orchards.In this recipe chicken is cooked with dried apricots to make a fruity and falvoursome dish.The kewada water gives aromatic fragrance.

ingredients

1kg chicken
12 whole dried apricots ,soaked for one hour in cold water
three tablesppon oil
three onion sliced
six clove garlic peeled and ground to paste
two tablespoon fresh root ginger
three green chilli sliced



three green cardamom crushed
one inch cinnamom stick
three medium tomatoes chopped
salt to taste
500mlwater
half teaspoon saffron strands soaked in two tablespoon hot milk or water
half teaspoon kashmiri garam masala
two teaspoon kewada water

procedure

cut the chicken into eight pieces and remove the skin
drain the apricots and remove the stone if necessary
heat oil in pan and fry the onions,garlic,ginger ,chillies, cardamoms and cinnamon until the onions are golden brown in colour



add the chicken pieces,fry unti golden brown



and then add the tomatoes and salt,fry for a few minutes unti the oil separates out



,pour in the water,cover with tight fitting lid and reduce the heat,simmer over low heat for 25 minutes.



add the apricot and saffron to the pan,stir well,cover again,cook for further 10minutes on a low heat ,stirring carefully from time to time.
the apricots should not become mushy.
stir in the garam masala,remove from the heat and sprinkle with kewada water if used.




serve hot with rice or kashmiri roti.
we had with kashmiri roti and the taste was awesome,..

Kashmiri Roti

i am sending this recipe for the roti mela hosted by srivalli



A substitute for the everyday chapatti or phulka ,kashmiri roti are eaten in most households. The spices add flavour and this roti tastes particularly nice on its own.

ingredients

500gm wholewheat flour
one teaspoon salt
one teaspoon ground black pepper
half teaspoon each of ani and cumiseeds
pinch of asafoetida and caromseeds
warm milk for kneading
oil or ghee for frying

procedure

mix the flour with the salt.



add the blackpepper,anissed,cuminseed asafoetida and caromseeds,slowly pour in enough warm milk to make a stiff dough and knead together,sprinkle in a little water if the dough becomes too stiff.
divide the dough in to ten portions and roll out each portion into a disc about 7.5-10cm in diameter and 0.5cmthick.



prick the roti lightly with afork.Cook on a lightly oiled hot griddle or heavy based frying apn,over a low heat.turn frequently adding around 1-2 teaspoons of oil to the pan whilecooking.Cook until both sides of the roti are golden brown.



serve hot with main dish ,or starter or on their own with yogurt



we had with murgh khubani,,and it tasted good,..

Garam masala - Kashmiri style

while reading book " A TASTE OF KASHMIR " BY GEETA SAMTANI i read the recipe of kashmiri garam masala which i prepared as i needed the masala for murgh khubani,..here goes the recipe ,..do notice the difference when added to the recipe

to make 250gm



30gm black cumin seeds
125gm brown cardamom pods
30gm whole blackpeppercorns
30gm cinnamomsticks
30gm wholecloves
12 blades mace
2 whole nutmeg

procedure

dry roast all the spices,except the nutmeg,in a heavy based pan on a very low heat until a stron aroma is released,allow to cool



grind all the roasted spices together in a coffee grinder
grate the nutmeg and add to the mixture



store in airtight container

Kashmiri roghni roti

yesterday night when i prepared pindi chola,,,instead of preparing bhatura i prepared roghni roti,,its type of kashmiri roti,,,

i am sending this recipe for roti mela hosted by srivalli



ingredients for 10 rotis





depending on your need mixture of maida and wheat flour( i used two cups )
warm milk to knead the dough
salt
butter two tablespoon
saffron strands dissolved in one tablespoon of milk
oil to fry

preparation

mix together milk,butter,salt and both the flour
knead soft dough
keep for thirty minutes



procedure

heat oil in wok

when the oil is hot lower the burner

roll out round roti shape with help of rolling pin



brush on both sides with the keasr milk
slide in the wok



keep turning till it turns brown from both side





enjoy hot with any curry

we had with pindi chola and the combi tasted great

BADAM MURGH (ALMOND CHICKEN )

also known as 100 almond chicken,this dish require lots of preparation and you really need lotz of time and patience,..but once the dish is prepared you will forget everything,..thats the taste of this dish,..we enjoyed with roghni nan,..when i was cooking this dish i thought why not send this dish for the event bollywood cooking hosted by meeta k,..thanks meeta for hosting such a nice event....so here comes the recipe for badam murgh....which i thing is fit for any of the bollywood stars who are chicken lover,,.

ingredients

100 almonds approx 125gm blanched
500ml yogurt
oil or ghee three tablespoon
chicken one kg cut and skinned
onion three sliced
garlic eight clove ground to paste
ginger one inch ground to paste
tomato four chopped

ato


fresh mint leaves four tablespoon chopped
salt to taste
one teaspoon each of chilli powder,black cumin seeds ground,ground coriander,
half teaspoon ground fennel,turmeric
green cardamom pods eight

preparation before cooking

preserve 10 almonds
grind the rest of the almonds with the yogurt and keep aside
slice the rest of the almonds and fry till brown from both sides and keep aside
heat oil in a wok,..fry chicken till brwon from both side and keep aside



procedure

in the same pan add onions and fry on low heat till golden,dont allow to brown as this will change the colour of the sauce



add the garlic,gingercardamom,chilli powder,fennel,ground black cumin seeds,coriander and turmeric and stir fry for two minutes,add the tomatoes,saltand two tablespoon of mint.





cover and cook until the mixture thickens and oil floats on the top
add the chicken pieces and the almond yogurt mixture,cover and leave to simmer onlow heat till the chicken is cooked



serve garnished with fried almonds.



serve hot with rice or any kashmiri bread