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Kashmiri Sooji Phirni

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Winter special :— Kashmiri hawa

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#Kashmiri Dum Aloo

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High Protein, Low Calorie, Paneer Cucumber Bowl
Ingredients: 
Paneer, turmeric powder,Kashmiri Red Chilli Powder,chaat masala, black pepper powder, garlic paste, lemon juice, salt as needed, 1 tsp mustard oil, 1 tsp olive oil, sesame seeds, chilli flakes.
For Cucumber Yogurt Salad :
Cucumber cut into ribbons, carrot peeled and cut into ribbons, onion sliced, 2 garlic cloves grated, Low fat yogurt, chaat masala, roasted cumin powder, as needed salt,honey.

#Tiranga
🧡🤍💚
Tri colour Sabudana Thalipeet served with Coconut Chutney & Curd to celebrate the biggest occasion for every Indian and promise to protect it. 🇮🇳🇮🇳 For Thalipeet: 🧡 - Used Kashmiri chili powder 💚 - Used Palak Puree 🤍 - Original method For Chutney: 🧡 - Used Bedgi Mirchi 💚 - Used Coriander leaves 🤍 - Sweetened Curd 

Korean Chilli Garlic Potato Bites
#Aloo
This is a popular Korean Street Food and a flavourful garlic seasoned potato recipe where potato dough is shaped like cute fun button mushroom .The indented mushroom shape not only helps the potato to cook through , but also allows the sauce to pool in the crevices so that each bite will be juicy and saucy.Seasoned sweet, sour, spicy and tangy , these can top the list as an appetizer at parties and sure to attract the attention of kids and adults alike. 
Ingredients:
3 medium sized potatoes 
1/2 cup cornflour
1/4 tsp baking powder
1 tbsp garlic minced
2 onions chopped finely 
As required salt or to taste
1 tbsp Hot and Sweet Tomato Sauce
1 tbsp soy sauce 
1 tsp Red Chilli Sauce
1 tsp vinegar
1 tbsp Kashmiri Red Chilli Powder 
3 tbsp oil
1 tbsp honey or powdered sugar
2 green chillies minced
1 tbsp coriander chopped 
2 cups water for boiling the potatoes 
Method:
Peel and cut potatoes into cubes.Boil them in sufficient water with 1 tsp salt till cooked yet firm.Strain them and immediately pass through a sieve with a fork or masher to get a lump free mash.Add cornflour, baking powder and a drizzling of water to get a smooth, crack free dough while potatoes are still warm.
Step 2 :
Divide the dough into small balls.Smear oil and roll between your palms into smooth, crack free balls. Dip the mouth of a  Coca-Cola bottle in oil. Shake off excess oil and press the balls with it to give the shape of a button mushroom. 
Step 3 :
Boil water in a wide pan with 1 tsp salt.Add the prepared potato bites in it and boil for 2-3 minutes till they float on top.Remove immediately to a bowl filled with chilled water with ice to stop further cooking. Once cooled, strain out the potato bites to a plate.
Step 4 :
Transfer them to a bowl and add Kashmiri Red Chilli Powder, Soy Sauce, Red Chilli Sauce, Hot and Sweet Tomato Sauce, honey or powdered sugar and vinegar.Toss all and set aside.Heat oil in a pan. Sprinkle minced garlic and saute till golden brown. Add finely chopped green chillies, onion and saute till translucent. Add the sauce smeared potato bites to the frying onions and toss gently for 2 minutes. Sprinkle chopped coriander and mix well. 
Step 5 :
Serve Korean Chilli Garlic Potato Bites as a spicy and tangy , sweet and sour appetizer or as a tea time snack and relish.
Serves 3
Cook time : 20 minutes 

Kashmiri Aloo Dum Recipe! 🥔🌿 _Velvety, aromatic, and totally comforting_ Ingredients: - *Main:* - 500g *baby potatoes*, boiled & peeled - 1/2 cup *curd*, whisked - 1/4 cup *cashew paste* - *Spices:* - 1 tsp *Kashmiri red chili powder* (deep color, mild heat) - 1/2 tsp *turmeric* - 1 tsp *cumin seeds* - 1 tsp *fennel powder* - 1/2 tsp *garam masala* - Salt to taste - *For curry:* - 2 tbsp *oil* - 1 *bay leaf* - 2 *green cardamom* - 2 *cloves* - *Garnish:* - Fresh coriander - 1 tbsp *cream* (optional)
Method: 1. *Tempura-style fry:* Potatoes golden in oil. Set aside. 2. *Masala base:* Cumin, bay leaf, cardamom, cloves. Sauté. 3. *Spice in:* Add chili powder, turmeric, fennel. Cook *1 min*. 4. *Creamy touch:* Add curd (keep stirring), cashew paste. Simmer *5–7 mins*. 5. *Potatoes in:* Toss potatoes, coat well. Add water if needed. Cook *10 mins*. 6. *Finish:* Garam masala, garnish with coriander & cream 😋.

#HOLI26


Delhi is all about chaat . Holi  is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it. 


Delhi  Special Chaat Platter 


 Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi 


Ingredients::::


 ½ cup Oats flour
 ¼ cup rava / suji
 ¼ cup curd 
¼ tsp turmeric 
¾ tsp salt
1 cup water
 oil, for roasting
 1 cup paneer, grated 
 1 carrot, chopped 
½ capsicum, chopped
 1 tomato, chopped
 3 tbsp sweet corn
 2 tbsp coriander, chopped
 ½ tsp salt 
 
Oats Vegetable Chilla
 Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula. 


 Mix Vegetable paneer Pakora


 In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.         

The Great Kashmiri Flavour Vote🥘🌶️

 Kashmiri cuisine is a masterclass in using spices like fennel, ginger, and saffron to create magic. If you could only have one of these iconic dishes at your next feast, which one would it be?

 a) Rogan Josh: The legendary, slow-cooked lamb in a vibrant red gravy.

 b) Yakhni Pulao: Fragrant rice and meat cooked in a delicate, velvety yogurt-based broth.

 c) Dum Olav (Dum Aloo): Baby potatoes simmered in a spicy, curd-based gravy with fennel and ginger.

 d) Haak Saag: The ultimate comfort food—Kashmiri collard greens cooked simply with mustard oil and chilies.

#IOP


Kashmiri Tehar—also known as \'Tehri\'—is a traditional yellow rice dish primarily prepared in Kashmir on joyous occasions and religious festivals.
A distinctive feature: The hallmark of Kashmiri Tahari is its vibrant yellow color (attributed to turmeric) and its salty taste. It is often viewed as a symbol of simplicity and devotion, standing in contrast to the elaborate dishes of the \'Wazwan\'.


Kashmiri Tehar 

Kashmiri mirchi chiken 
#IOP

Kashmiri polao 
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#mk26
# Kashmiri Yakhni Panner