Kashmiri Khusboo Non Veg Dishes

Mutton Rogan Josh (Kashmiri)

Rogan Josh is an aromatic lamb dish of Persian origin which later became the signature dish of ” kASHMIRI CUISINE”.You must be wondering how i jumped from Hyderabad flavours to Kashmir cuisine abruptly. Just one reason behind it . and that is, i’m gonna be living in J&K for the next few years. This is a part of preparing my mind to accept and enjoy the region with its rich flavours. My hubby is already bribing me with Kashmiri silk and hand-made embroideries to accompany him to Jammu.He describes about the landscape , Saffron , Pure basmati rice and the beautiful cottage where we will be living for summer in the Summer capital , Srinagar.:)
I thought of doing my bit by cooking a Kashmiri dish to make my family ready to move to this beautiful place with a fresh mind .Rogan Josh means cooked in ghee or clarified butter at intense heat.
Thanks to Vahchef for the wonderful recipe.
So, here is the recipe of the best lamb dish of the country tried out in my kitchen. Cook, share , eat & enjoy!
Mutton 500 g
Black cardamom 4 n
Cinnamon sticks (small) 4 pieces
Green cardamom 6 n
Mace 2 n
Cumin seeds ¼ ts
Saffron pinch
Kashmir Red chilly powder 1 ½ tb
Ginger powder 1/2 tb
Fennel seed powder ¼ tb
Hing pinch
Ghee 2 tb

1.Make a powder of cinnamon, maze, cumin seeds and green cardamom using a mixie or blender.
2. Heat ghee in a thick bottomed vessel . Add the meat into the heated ghee in slow flame.Add salt to taste., Cook the meat until it gets roasted to golden brow colour.
3. Take a bowl and add the hing first. Now add Kashmiri red chilli powder,dry ginger powder, fennel seed powder ,saffron and make a watery paste by adding some water.
4. Add this watery paste to the already roasted mutton.
5. Pour 3 glasses of water into the mutton and cook in slow flame for 1 hour. ( If you are in a hurry, u can even cook it in pressure cooker. 6 whistles., Once cooked , transfer it into a pan for further cooking for better taste)
6.Now add the garam masala powder (which you have already powdered in the first step) to the mutton and cook for another 30 minutes. Add some more water if necessary.
7. The more time time you cook on slow fire, the more tastier the Rogan Josh will be. Choice is yours.:)


Non Veg Dishes

Soya Chicken


Adi is not in a mood to chew veggies today. It’s one of the days when his teeth is craving for a little more action. But i was on my toes the whole day due to many other commitments and so i thought of making this dish which will not consume much of my time . It’s easy to cook and delicious too. I decided to make ‘Soya chicken”.
Here’s the recipe. This dish is  for you my dear BUSY BEE  READERS  🙂
Serves 4
Prep time – 20 mnts
Chicken pieces – 500 gm
onion – 1 big ( Cut in squares)
Capsicum green – 1 big (Cut in squares)
ginger garlic paste – 1 tbsp
red chilli pdr – 1 tbsp
black pepper pdr – 1/4 tspn
vinegar – 1 tspn
Oil 3 tbsp
salt to taste
Soya sauce – 1 tbspn
Method of cooking
1. Heat the oil in a pan/Kadai . Add chopped onions and saute till the colour turns pink.
2.Now add ginger garlic paste and mix well for 2 minutes. Now it’s time to add red chilli pdr and black pepper pdr.Mix well and cook on high flame for 2 mnts.
3. Now let the chicken pieces and salt go into the pan and mix well. Cook on high flame for about 3 minutes .
4. Add capsicum to the pan and cover the lid.Cook on slow flame for about 10 minutes or until the chicken is cooked well
5. Open the lid and add vinegar . And add soya sauce to the cooked chicken and mix very well on high flame for 2 minutes.
6. The dish is ready. If you want to make it semi gravy, Add cornflour 1 tbsp mixed in 1/2 cup water to the dish. Bring it to boil.
7. Serve hot with steamed white rice.

Non Veg Dishes

Dragon chicken -Indo Chinese style

It is a very simple dish which is originally from china but made suitable for Indian palettes with the usage of ginger garlic paste and red chillies. It is totally yummy and awesomely simple to cook.The vibrant red colour brings the dish this unique name.It is a personal hit at my kitchen too. Specially when you have a Yo-Yo type teenage boy at home, I suggest this dish for you as he is gonna give that rare compliment you are badly craving for; ” Cool mom” 😉

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Preparation time      30 minutes

Cuisine                        Chinese

For marination
Chicken – 500 gm (preferably boneless breast)
Ginger garlic paste – 1 1/2 tbsp
Pepper powder – 1/2 tsp
Egg white – of 1 egg
Soy sauce – 1 tsp
Corn flour – 3 to 4 tbsp

Ingredients While cooking
Finely chopped ginger – 1/2 tbsp
finely chopped garlic – 1/2 tbsp
Red chilli flakes – 1 tsp
Soya sauce – 1 tbsp
Spring onions – 1 stalk
oil – For deep frying
Tomato sauce – 3 tbsp

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

1. Marinate the chicken pieces in the ingradients mentioned above for 30 minutes.
2.Deep fry the marinated chicken to golden brown. Do not over fry as chicken piece may turn hard.Drain the fried pieces on a tissue.
3. Heat a pan on flame and add 2 tbsp of your preferred oil. Add finely chopped ginger and garlic pieces to it and saute for 2 minutes.
4. Add red chilli flakes ( you can even use red chilli powder) and mix well on low flame for few seconds.
5.Add soya sauce and tomato sauce to the pan.
Now it’s the time to add the fried chicken pieces to the pan.
6. Mix well and saute for 3 minutes on high flame. You can add spring onions to it now.Spring onions need not be cooked too much as it may lose the colour and flavour.
7. Your dragon chicken is ready. Transfer it to a serving dish and garnish with green onions .
8. Now it’s the time for the most important ingredient of the dish. And it’s the beautiful smile you already have on your lips. 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.


Hyderabadi flavours Non Veg Dishes

Chicken Do Pyasa

It was one of the days when my husband ; out of the blue moon,announced the arrival of guests at home for dinner. I was at a fix at what to cook which is simple yet yummy . And i just did not feel like repeating any chicken dish i’ve ever cooked. That’s when an old memory flashed into my mind where we had eaten a dish called ” CHICKEN DO PYASA” in a Punjabi restaurant in Bangalore. There was something very satisfying about that dish and I’m sure that’s why after so many years, the memory of the dish was so clear in my mind. I decided to just go ahead with Chicken do pyasa that night.Thanks to Vahchef for the recipe and i’ve made my own little changes in it .The dish came out to be lip smacking and so i decided to add step by step cooking procedure of the dish here along with ingredients.
Chicken Do pyasa originates from Persia and further evolved in Hyderabad and became a staple dish of Hyderabadi Cuisine.So why not serve my guests tonight in a “Nawabi Andaaz” ;). The recipe is noted down here for my dear readers. “Enjoy Kar re. Kaiko time waste karti?” 😀

Serves 6
Preparation time 20 minutes
Ingredient Measure Units
Chicken 500 g.
Oil 4 TBSP.
Cumin seeds 1/4 tsp.
Onion 2 big
Tomato – 1 big
Salt to taste
Turmeric 1/4 tsp
Ginger garlic Paste 1/2 tsp
Yoghurt 1/2 cup
Chilli powder 1 tsp ( I used red chilli paste instead of powder. To make that you need to boil whole red chillies in water and once cooked make a fine paste in mixie.)
Coriander powder 1/2 tspCumin powder 1/2 tsp
Green chilli 3 Number
Dry red chilli 4 Number
Garam masala 1 tsp
Coriander leaves 1/2 Bunch
Lime juice 1 tsp

( 1.Cut one onion into squares and the other chop finely, 2. Mix chilli powder or ground red chilli and turmeric powder in curd).Keep aside.
1. Heat the oil in a vessel and add cumin seeds to it. Add finely chopped onion and saute till golden brown. Be careful not to burn onions.
2.Add ginger garlic paste and saute for 3 minutes on slow flame.
3. Add chopped tomatoes to the pan and mix well. Once this mixture leaves oil , you can add the curd mixed with masalas you had already kept aside.Mix well and cook on high flame for 2 minutes.
4.Add coriander powder and green chillies and mix well.
5. Now you can add the chicken pieces along with salt to taste. Mix well and cook the meat covered with lid.
5. Once chicken is 3/4 th cooked, add the squared onions to it. Cover and cook for 2 to 3 minutes.
6. Open the lid and add lime juice and garam masala in to the dish. Do not cook after this step.
5. Heat 1 tsp oil in a small pan and add red chillies to it.Garnish with coriander leaves. Use these red chillies for seasoning. Enjoy the Nawabi dish with Roti, Naan or plain rice.