Tuesday, November 16, 2010


Kashmiri mutton
The photos attached are from my granny's cook book (mom's mom) ..
She used to maintain this diary wherever she travelled. My granny along with my grand-dad used to stay in Kashmir, as my Grand-dad was posted there as an Architect,he did work for the army as well.. They have stayed in Kashmir for around 10 years.
I've grown up listening to their wonderful tales n stories from Kashmir - the paradise (as they used to refer)
My granny has a whole section of Kashmiri recipes noted in her diary. When I got hold of her diary, I was amazed by the fact, she wrote recipes along with some stories revolving around that recipe.
I think my blogging of recipes has come genetically to me through her...
Anywayz, today the recipe that I'm gonna share with you all is a recipe from my Granny's book -
An authentic Kashmiri Mutton recipe..

For Kashmiri Mutton, you will need:
1 kg mutton (diced)
4 tbsp oil
2 bay leaf
1 small stick of cinnamon
2 green chillies (slit length wise)
1 cup onion (chopped-thin sliced length wise)
1 cup tomatoes (chopped)
1/2 cup carrots (chopped)
1/2 cup french beans (chopped)
1/2 cup green peas (fresh)
1/2 cup potatoes (chopped)
(All veggies should be chopped into squares- try to keep the size same)
Salt to taste (1tsp)
For marination:
1/2 cup yogurt (fresh dahi)
2 tbsp ginger paste
1 tbsp garlic paste
2 tbsp lime juice
2 tbsp tomato puree
Salt to taste (1tsp)
1 tsp haldi (turmeric powder)
1 tsp red chilly powder
1 tsp regular masala
2 tbsp oil
2 tbsp kashmiri red chilly paste (to make this paste- soak kashmiri red chillies with a small pinch of salt and water for a while then grind them into a fine paste-you can store this paste in refrigerator for 15 days)
Freshly pounded masala
(For this masala- take 2tbsp each of - coriander seeds, cumin seeds, 1 small cinnamon stick, 2 cloves, 2 dry red chilles, 1/2 tsp anise, 4 peppercorns - roast all these masalas dry in a pan with some sea-salt / regular salt and then pound them or simply grind into a fine powder)

Firstly marinate the mutton pieces with all the ingredients mentioned (marination ingredients as mentioned above)
And keep it aside for an hour.
In a vessel, take some oil and add the bay leaf, cinnamon, green chillies and then saute the onions till golden brown
Then add the marrinated meat (mutton) into it. Cook for long until meat is tender.
Also add all the veggies one-by-one. First the tomatoes, carrots, then french beans, potatoes, and peas.
Now cook everything together till all the veggies and mutton are cooked and tender!
Add freshly chopped coriander before serving and serve hot with steamed rice or with kadak roti or kadak pav!!!

"Taarif karuu kya uuski jisne tumhe banaya!!!"
Note my words:
People will be singing this to the mutton after eating it!!! ;-) :-)
-Amrutha Langs

GUAVA PICKLE n exploring Guava

Guava Pickle

This pickle will surely add a new flavour to your everyday meals - Something different !!!

For GUAVA PICKLE, you will need:

2 guavas (chopped into small pieces)
1 cup jaggery (grated)
4 tbsp pickle masala (achaar masala)
1 tbsp raai (mustard seeds)
1 tsp hing
1 tsp methi (fenugreek seeds)
1 tsp jeera (cumin seeds)
1 tbsp oil
1 tsp salt


Mix the guava pieces with the pickle masala and salt and keep it aside.

Meanwhile, in a saucepan, take some oil, add raai, methi, jeera, hing and then add the guava pieces to it.

Let the guava become soft then add the jaggery. Cook for a while.

Serve hot with rotis or phulkas.

Once cooled it can be stored in an air-tight container in refrigerator for 5-6 days.

Exploring Guava...
Pink Guava Fritters:
1cup rice flour (better tempura flour)
2tbsp caster sugar
3/4cup chilled water
4 pink guavas
oil for deep frying
icing sugar for dusting
caramel sauce to serve as a dip or drizzle over it.

Whisk together the flour, sugar, water n let it rest for 15 to 20mins.
cut Guava wedges, remove the seeds.
Dip the wedges in the batter and deep fry until golden n crisp.
Dust icing sugar over it and serve hot with the caramel sauce

Pink Guava Sauce (can be used for grilling or BBQ Chicken or fried potato wedges)

2 pureed and strained Pink Guavas
2cups tomato puree
1/2 cup tomato ketchup
1 roughly chopped onion
2 cloves of garlic
1tbsp smoked paprika
1 tbsp curry powder or mixed masala
2tbsp honey
2tbsp brown sugar
1tsp chilly powder
2tbsp worcestershire sauce
a tiny dash of tabasco
salt to taste

blend all the ingredients to form a smooth paste, then cook on low flame in a pan for about 15mins, and let it cool before storing in a jar.

Happy Cooking
-Amrutha Langs


Amboshi che lonche

Well its not something out of this world .. Its a typical maharashtrian pickle.

Amboshi means dried raw mango pieces. You get it in market.
When raw mangoes or mangoes are not available amboshi is used to make pickles.
Lonche means pickle.

You will need:

200 gms (approx. 2 cups) amboshi (dried raw mangoes)
1 cup jaggery
3/4 cup water
1 tbsp salt
2 tbsp red chilly powder
4 tbsp pickle masala (achaar masala)
4 tbsp oil (for tadka)
1 tsp raai (mustard seeds)
1 tbsp methi (fenugreek seeds)
1 tsp hing


Soak 'amboshi' in some water for about 1 hour, it should soften by then.

Once it softens make small pieces.
Mix the red chilly powder, achaar masala and salt and mix it with the amboshi pieces.

Meanwhile, make one string consistency syrup with jaggery and water.

Now mix the amboshi mixture with jaggery syrup.

In a small pan take oil,heat the oil then add methi, raai, hing and let it cool. Now add this mixture to the amboshi-jaggery mixture.

Let it cool completely then store in an air-tight container.

Lasts for months. And with time it becomes softer and tastes even better.

Cherish this pickle with roti, samosas, parathas, dosas and almost with any indian meal.

Add that little zing to your food!
-Amrutha Langs


Butter Garlic Naan!!!

The all time fav butter garlic naan for you .. ever tried making at home...
the next time you crave for it, dont run to the dhaba, instead use this recipe.

You will need :
4 cup maida
20 cloves of garlic made into a fine paste
More 10 cloves of garlic finely chopped
5 tbsp butter
1 tsp baking powder
1/2 tsp soda bi carbonate
2 tsp sugar
1 egg (optional)
1 cup milk
2 tbsp yogurt
2 tbsp oil
Salt to taste
4 tbsp coriander and pudina (mint leaves) chopped


Sieve maida, baking powder, soda-bi-carbonate, salt together.

In a bowl mix together - garlic paste, oil, sugar, yogurt, egg, milk and then add this mixture to the maida.

Knead it into a soft dough.
Make small equal sized balls and roll out / with hands give it a naan shape .

Meanwhile mix chopped garlic, coriander, pudina with butter and apply it on top of the naan and then put it in tandoor or on tava (pan) and roast from both sides.

Put some more butter just before serving!

Special tip: Be generous with butter!!! ;)

Happy Eating
Amrutha Langs