Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...

Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao   is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the  Yakhni Pulao  was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....

  Hello friends,     I am here today to share with you an another famous delicacy of Kashmir, " Kashmiri Pulao". Before that let me share with few information related to pulao. According food historian K.T Acharya, the Indian epic Mahabharata mentions Pulao is used to refer to a rich dish in ancient Sanskrit, works such as the " Yajnavalkya Smriti". The earliest documented recipe for pilaf comes from the tenth-century. Pulao became standard fare in the middle East and Tanscaucasia over the years with variations and innovations by the Persians. Arabs, Turks and Americans. It was introduced to Israel by Bukhara and Persian Jews. Hope you like the information. So let's start making "Kashmiri Pulao". Ingredients:- 1. Basmati rice- 1 cup. 2. Ghee- 2 tbsp. 3. Rose water- 1tsp. 4. Saffron- 2 pinch. 5. Milk- 3 tbsp(warm). 6. Caraway seeds- 1tsp. 7. Green cardamom- 3-4 pods. 8. Black Cardamom- 2 pods. 9. Cinnamon stick- 1 inch. 10. Cloves- 3(whole). 11. Bay lea...

  Hello friends,      How are you all? Hope you all are fine. Today again I came here to share with you a famous delicacy of Kashmir "Dum aloo". Before sharing the recipe would like to share few information. Potatoes are believed to have been domesticated around 7,000-10,000 years ago near mordern day Peru, South America. Today, nearly a third of the world's production is harvested in India.       Dum Aloo, also called aloo dum, is a traditional Indian dish with origins in Kashmir and has become very popular all over India. With more emphasis on meats in Kashmiri Cuisine, there are a few vegetarian dishes that have got their due. Kashmiri vegan dishes do deserve a bit of spotlight too. The Dum Aloo is one of the most popular Kashmiri vegetarian Dish. Hope you like the information. So let's start making"Kashmiri Dum Aloo". Ingredients:- 1. Baby potatoes- 500g. 2. Onions- 2medium(roughly chopped). 3. Ginger- 1(roughly chopped). 4. Garlic- 4-5 cloves. 5. ...

  image credit Hello readers,        Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...

image credit Hello readers,      Today I'm going to share with you a recipe which is known as 'The king of dish' in kashmir.this is an authentic non-vegetarian kashmiri delicacy called "Gustaba".This dish is a tender meat ball cooked in flavourful yogurt gravy. This traditional dish mainly prepared in important ceremony and function in Kashmir. Ingredients: 1. Boneless meat (finely minced)- 1 kg.from the leg of the lamb (can also use Mutton mince). 2. Meat fat- 1 cup. 3. Egg-1 raw. 4. Yogurt-1 cup. 5. Milk- 3 cups. 6. Mustard oil-1 cup. 7. Ghee(clarified butter)-3 tbs. 8.White malmal cloth (thin cotton cloth)-1'×1' size. 9.Water- 6 cups. Spices: 1. Onion-2 large size (slices). 2. Ginger powder-1 tsp. 3. Fennel powder-3 tsp. 4. Dried mint-2 tsp. 5. Green cardamom-5 pods.(whole) 6. Cloves- 2 pieces. 7. Bay leaves- 2 pieces. 8. Black cardamom-3 pieces. 9. Asafoetida-1 tsp. 10. Black cardamon powder- 1 tsp. 11. Cinnamon po...