kabargah Kashmiri Lamb chops

When I saw this recipe , it tempted me to try it out. Glad I went ahead and made it, came out so flavorful. Both  me and my husband just loved the dish.

Its basically lamb chops, cooked in milk and spices. And later coated with a yogurt marinade  and shallow fried in  clarified butter ( ghee)
 This  kashmiri recipe called Kabargah, made by Pundit style cooking. This method  of cooking uses more of yogurt,turmeric, and less or no onions, that's what makes this dish more unique! Also spices like cloves, cardamon, , ginger and 
fennel are most commonly used.
Traditionally, they cook these lamb chops in ghee ( clarified butter) though now a days if you are more health conscious you can cook them in olive oil too.
 They are easy to prepare, follow some simple steps and adding  milk, makes them so soft and juicy!!




                                                 

                               

                  

Add Lamb chops to a pan, along with cloves, cinnamon stick, saffron,star anise and black cardamom

Cook on medium heat with milk till chops appear done and milk evaporated

Dip each chop to coat with yogurt marinade prepared 

Add ghee and shallow fry each coated lamb chops

Kabargah

Ingredients
6 to 8 medium size lamb chops approx 2 pounds
1/2 cup milk
Salt to taste
Few strands saffron
2 star anise
1 small cinnamon stick
2 big black cardamon

 For Marinate 
2 tbsp plain  yogurt
Salt to taste
1/4 tsp asafoetida
1/4 tsp turmeric
1 tsp red chili powder
1 tsp fennel powder
1 tsp garam masala
2 tbsp ghee ( clarified butter)

Method:
Heat a pan, add lamb chops, milk, saffron, salt, cinnamon,cardamon,star anise and cook, over medium heat  till the chops appear soft ,and milk has evaporated. Keep aside.
In a bowl, add yogurt,salt, asafoetida, turmeric, red chili powder, fennel powder,garam masala.
Dip each cooked lamb chop in this marinate and coat with yogurt, Heat ghee in a pan and shallow fry these lamb chops till they appear brown and crispy.
Enjoy Kashmiri style lamb chops!

Thai coconut curry with Jasmine rice.

Thailand  is an exotic land, with amazing white sand beaches, blue waters, and a cuisine that is full of taste and flavor, with a spicy edge. There is plenty of sea food in their diet.

Today I am preparing a popular Thai dish called Thai coconut curry with vegetables. As the name suggests, coconut is wildly used as an ingredient for cooking Thai dishes, this adds a creamy texture to their curries.
The people in Thailand are very friendly, and they are very proud of their culture and beautiful temples. The massages are so relaxing and have therapeutic effect on one, and is a must when in Bangkok. 

Ingredients
2 cups Jasmine rice 
Water to boil rice
1/2 small onion chopped finely
1 red and green bell pepper sliced thinly length wise
1/2 cup baby corn
1/2 cup broccoli 
2 tsp brown sugar ( or coconut sugar )
1 inch ginger grated
1 tsp red chili flakes
2 tsp soy sauce
1 cup water 
2 tsp Thai red curry paste ( available online or in store ) 
                                                  

                                 

          

  

Ingredients

Ginger, garlic, brown sugar and curry paste

Saute onions, ginger ,garlic in oil

Add vegetables and curry paste 

Add  coconut milk

Add brown sugar,soy sauce  and check for salt

Thai coconut curry with Jasmine rice 

Method
1.Heat 2 cups water, as water begins to boil,add washed 2 cups jasmine rice. Cook for about 15 to 20 minutes on medium heat. Close burner and drain the cooked rice.Add few drops of oil to moisten the rice. Keep aside.
2. Using a medium wok, heat 2 tbsp oil,add in onions, allow them to become slightly translucent. Add garlic, ginger and 1 tsp red chilly flakes. Next, add vegetables and continue cooking.
 3. Add in curry paste, continue stirring over medium heat. Add soy sauce and now add 1 cup coconut milk, Allow the curry to cook further for another few minutes,add in 1 cup water and cook further for 5 to 6 minutes. Garnish with few sprigs of basil leaves.
For Non vegetarian option, simply brown some boneless chicken cubed pieces, along with the onions. The other steps are the same.
Enjoy this Thai curry with warm jasmine rice.

Vegetable Jalfrezi

A Mughlai  style gravy, cooked with vegetables, that also looks like a  Indian stir fry, is usually served with Indian bread. Jalfrezi has a slightly sweet and sour flavor to it and is presentable at a party with its colorful vegetables.
A flavorful aromatic dish , served in almost all Indian restaurants. 
I like preparing this dish as I know by including these veggies, my family is getting the nutritional value of this dish.
The main work is cutting the veggies :))

Ingredients
100 gm carrots peeled and cut into 1 inch thick julienne style strips
100 gm green  beans , cut similar julienne style
1 small green and yellow bell pepper cut into julienne strips
50 gm green peas, optional 
100 gm florets of cauliflower chopped
100 gm cottage cheese (paneer ) cut into 1 inch strips


For gravy
1 medium Onion, cut lengthwise in thin strips
1 cup tomato purée
1tbsp fresh ginger garlic paste ( you can grate both ginger, garlic to get a paste)
3 to 4 green chilies chopped finely
Salt to taste
1 tsp red chili powder ( I prefer Kashmir chilies as they are not that spicy but do provide the much needed color to the gravy sauce )
1/4 tsp turmeric
1 tsp garam masala ( available at all Indian grocery stores) Again I prefer to use Everest brand but all are good and more or less similar.
1 bay leaf
1 small cinnamon stick
3 to 4 cloves 
2 to 3 big cardamom
1/4 cup vegetable oil
1 tbsp  butter
2 tsp kasoori methi (available in Indian stores) for garnish/ or freshly cut green coriander leaves.

1/4 cup chopped cashews for garnish



                                                           

             

Chopped vegetables and browned onions

Brown sliced onions in 2 tsp vegetable oil

Add bay leave,cloves, cardamom, cinnamom

Add tomato puree

Add vegetables 

Cottage cheese saute 

Add paneer to vegetables 

Cook covered for another 5 to 6 minutes till it all blends into the curry ,check for seasonings

Vegetable Jalfrezi

Garnished with chopped cashews 

Method:

1. Wash all chopped vegetables and boil them  separately in a  cup of  water , with 1/4 tsp salt for about 5 minutes, drain water and keep aside .
2. Heat oil in a medium size pan, add cumin seeds, bay leaf, cinnamon stick , cloves . Allow to splutter , add onions , sauté till light golden , add in ginger garlic paste , green chilies.
Continue stirring. Add in tomato purée and taste for salt, add in red chili powder, turmeric, and garam masala. Cover to cook for about 5 minutes . This is the gravy sauce.
3. In a separate pan , heat butter add in drained pineapple cut into 1 inch . In a separate pan saute paneer (cottage cheese) cubes. Next add in the parboiled veggies and saute in tablespoon of oil.
4. Lastly  add these  vegetables along with paneer to the cooked gravy sauce . Cook covered further another 5 to 6 minutes, close burner. Garnish with kasoori methi/ freshly chopped coriander leaves. Garnish with chopped cashews or green chilies and serve vegetable jalfrezi hot with tandoori naan / or enjoy with Basmati rice.