My ancestors come from a land far away known as Kashmir which obviously makes me a Kashmiri.
The weather of Kashmir is cold and usually the places where the weather is cold the food is heavier in terms of calories so the human body can cope with the extreme climate.
Kashmiri cuisines are mild in taste but rich in flavor with exotic ingredients.
One of the most tasteful Kashmiri recipes which I've tasted many time but made for the first time myself is Gushtaba.
Gushtaba is made of milk, yogurt, khoya meatball of chicken/mutton/beef and desi ghee.
YES it sounds like 6 million calories but its completely worth it.
Ingredients:
1 kilogram finely mice mutton (850 gram meat + 150 gram fat)
1 cup yogurt
1 cup khoya
half liter milk
4-6 dried red kashmiri mirch
4 tablespoon desi ghee
2 table spoon saunf powder (1 for the mince mutton and other for the gravy)
2 teaspoon black pepper (1 for the mince mutton and other for the gravy)
2 teaspoon salt (1 for the mince mutton and other for the gravy)
2 teaspoon garam masala (1 for the mince mutton and other for the gravy)
2 tablespoon of finely chopped mint leaves.
2 cups of mutton broth (chicken broth can also be used)
Put 1 teaspoon salt, 1 teaspoon black pepper and 1 tablespoon saunf powder in mince meat, mix the mince mutton and make meatballs which are also known as koftas.
NOTE - If you laugh at my koftas I will break your koftas.
Refrigerate the koftas for 15 minutes.
After 15 minutes put two cups of chicken/mutton/beef stock in a pan and steam cook the koftas for 15-20 minutes.
Meanwhile but milk, yogurt, khoya, kashmiri red chilies in a blender and make the gravy mixture out of it.
Put the gravy mixture in a non stick pan and start cooking it on medium heat. Adding 1 tablespoon saunf powder, 1 teaspoon black pepper and 1 teaspoon salt.
After the meatballs/koftas are cooked add them in the gravy and cook them for 15-20 minutes more.
Add desi ghee and finely chopped mint leaves and cook for 5 more minutes.
Gushtaba is ready and it looks beautiful than any gori I have ever met in America.
Eat it with naan but a true Kashmiri will recommend it with Kashmiri Pulao which I will make sometime later.
MAKE SOME NOISE FOR GUSHTABA.
The weather of Kashmir is cold and usually the places where the weather is cold the food is heavier in terms of calories so the human body can cope with the extreme climate.
Kashmiri cuisines are mild in taste but rich in flavor with exotic ingredients.
One of the most tasteful Kashmiri recipes which I've tasted many time but made for the first time myself is Gushtaba.
Gushtaba is made of milk, yogurt, khoya meatball of chicken/mutton/beef and desi ghee.
YES it sounds like 6 million calories but its completely worth it.
Ingredients:
1 kilogram finely mice mutton (850 gram meat + 150 gram fat)
1 cup yogurt
1 cup khoya
half liter milk
4-6 dried red kashmiri mirch
4 tablespoon desi ghee
2 table spoon saunf powder (1 for the mince mutton and other for the gravy)
2 teaspoon black pepper (1 for the mince mutton and other for the gravy)
2 teaspoon salt (1 for the mince mutton and other for the gravy)
2 teaspoon garam masala (1 for the mince mutton and other for the gravy)
2 tablespoon of finely chopped mint leaves.
2 cups of mutton broth (chicken broth can also be used)
Put 1 teaspoon salt, 1 teaspoon black pepper and 1 tablespoon saunf powder in mince meat, mix the mince mutton and make meatballs which are also known as koftas.
NOTE - If you laugh at my koftas I will break your koftas.
Refrigerate the koftas for 15 minutes.
After 15 minutes put two cups of chicken/mutton/beef stock in a pan and steam cook the koftas for 15-20 minutes.
Meanwhile but milk, yogurt, khoya, kashmiri red chilies in a blender and make the gravy mixture out of it.
Put the gravy mixture in a non stick pan and start cooking it on medium heat. Adding 1 tablespoon saunf powder, 1 teaspoon black pepper and 1 teaspoon salt.
After the meatballs/koftas are cooked add them in the gravy and cook them for 15-20 minutes more.
Add desi ghee and finely chopped mint leaves and cook for 5 more minutes.
Gushtaba is ready and it looks beautiful than any gori I have ever met in America.
Eat it with naan but a true Kashmiri will recommend it with Kashmiri Pulao which I will make sometime later.
MAKE SOME NOISE FOR GUSHTABA.
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