Kashmi

rimenu
Nav
rat
ankor
ma
 Car
rot
s:-1.
500gm
 Gr
eenpeas:
-500gm
 Pot
atoes:
-1kg
 Fr
enchbeans:
-500gm
 Caul
i
flower
:-2.
500gm
 Babycor
n:-600gm
 Oni
ons:
-1kg
 Gr
eenchi
l
li
es:
-8t
o9
 Gi
ngergar
li
cpast
e:-
100gm
 Cur
d:-1.
500gm
 Fr
eshcr
eam:
-300gm
 Gar
am masal
a:-40gm
 Tur
mer
ic:
-20gm
 Redchi
l
li
es:
-60gm
 Ghee:
-400gm
 Sal
t
Roy
alpast
e
 Poppyseed:
-50gm
 Al
mond:
-150gm
 Cashews:
-150gm
 Mel
onseed:
-50gm
Whol
egar
am masal
a
 Gr
eencar
damom:
-10gm
 Bl
ackcar
damom:
-5gm
 Ci
nnamonst
icks:
-15gm
 Mace:
-10gm
Gar
nish
 Ghee:
-100ml
 Mi
xeddr
yfr
uit
s:-250gm
 Mi
ntl
eav
es:
-forgar
nish
 Saf
fron:
-2gm
 Gi
ngerj
uli
enne:
-50gm
 Pi
neappl
e:-01no

Met
hod
1.Sl
i
ceoni
ons,
cutv
eget
abl
esi
ntocubes,
blanchandkeepasi
de.

2.Soakdr
yfr
uit
sandseedi
ntohotwat
erandmaker
oyal
dryf
rui
tfi
ne

past
e

3.Heatgheei
nhandi
,addal
lwhol
egar
am masal
a

4.Addsl
i
ceoni
onsandsaut
eunt
ilt
urngol
den.

5.Addgi
ngergar
li
cpast
e,addr
oyal
past
e,cur
d,t
urmer
ic,
redchi
l
i

powder

6.St
irandsaut
eforf
ivemi
nut
esonl
owf
lame.

7.Addal
lveget
abl
e,nextaddl
i
ttl
ewat
erandsal
t.{
All
veget
abl
escan

f
ir
ed(
opt
ional
)}

8.Cov
erandsi
mmert
hev
eggi
esunt
ilt
heyar
ecooked.
9.Heatgheeandsaut
eal
lfr
yfr
uit
sandpi
neappl
ecubes

10. Gar
nishwi
thnav
rant
ankor
madr
yfr
uit
sandpi
neappl
e,spr
inkl
e

saf
froncr
eam andmi
ntl
eav
esser
vedhotwi
thpar
athasorr
ice

Roganj
osh
 Mut
ton:
-4kg
 Yogur
t:-1,
500gm
 Asaf
eti
da:
-20gm
 Ci
nnamon:
-8-
7st
icks
 Cl
oves:
-20gm
 Rat
anj
ot:
-7-
8inchpi
eces
 Bl
ackpepper
cor
n:-15gm
 Kashmi
rir
edchi
l
lipwd:
-60g
 Fennel
seed(
saunf
):-50gm
 Dr
ygi
ngerpwd:
-40gm
 Cor
ianderpwd:
-50gm
 Nut
megpwd:
-20gm
 Sal
ttot
ast
e
 Br
ownoni
onpast
e:-750gm
 Gi
ngerpast
e:-30gm
 Oi
l
/ghee:
-250ml

Met
hod
1.Heatoi
li
nat
hick-
bot
tomedpanci
nnamon,
clov
es,
blackpepper
cor
n
andbl
ackcar
damoms.Saut
eunt
ilf
ragr
ant
.

2.Addmut
tonpi
ecesandcookonmedi
um heat
,st
ir
ri
ngconst
ant
lyt
il
l
l
ambpi
ecest
urnani
cer
eddi
shbr
owncol
or.Thi
smayt
aket
wel
vet
o
f
if
teenmi
nut
es.

3.I
nli
tt
lewat
eraddKashmi
rir
edchi
l
lipowder
,fennel
powder
,dr
y
gi
ngerpowder
,cor
ianderpowdergar
li
cpat
e,br
ownoni
onpat
e,hi
ng,
nut
megpwd.Addsoakmasal
apast
e,Sal
tinmut
ton,andst
ir
.

4.
Spr
inkl
eal
i
ttl
ewat
erandcur
dcont
inuecooki
ngf
ort
wel
vet
ofi
ft
een
mi
nmor
eonl
owheat
.Makesur
etost
irconst
ant
lyandscr
apeal
lthe
sedi
ment
sfr
om t
hebot
tom oft
hepan.Cov
erandcookmut
tont
il
lrender
.

5..Ser
vehot
.Wi
thr
iceorr
oti
.

Kashmi
rir
ajmamasal
a

 1kgr
ajma?Ki
dneybeans,
soakedov
erni
ght

 100gm oi
l

 60gm ghee

 10gm bayl
eav
es

 25gm cumi
nseeds
 40gm r
edchi
l
lypwd

 40gar
li
cpast
e

 30gm gi
ngerpast
e

 125gm oni
onpat
e

 1kgt
omat
oes,
past
e

 Sal
ttot
ast
e

 Gar
am masal
apwd:
-30gm

Met
hod

1.Pr
essur
ecooksoakedr
ajmawi
thenoughwat
erunt
ilt
heyar
e
cr
acked.

2.Gr
indoni
onsandt
omat
oes.Keepasi
de.

3.Heatghee.Spl
utt
ercumi
nseedsandbayl
eav
es.Roastoni
ons
past
e,gi
ngerandgar
li
cpast
eunt
iloi
lsepar
ates.Thenaddal
lthe
dr
ymasal
a.

4.Addboi
l
edr
ajma.Adj
ustt
ast
ewi
thsal
t.

5.Addwat
er,
simmerf
or15mi
nunt
ilr
ajmabeansoakupgr
avyand
ar
oma.

6.Addbut
ter
.Ser
veKashmi
rir
ajmawi
thhotr
ice.
Kashmi
ripul
ao
 5kgbasmat
iri
ce
 20gm cumi
nseeds
 5gm cl
oves
 20gm ci
nnamon
 15gm car
damom
 5gm bayl
eaf
 500ml
mil
k
 400gm f
reshcr
eam
 1t
spsugar
 Sal
ttot
ast
e
 400ml
ghee
 500gm dr
iedf
rui
ts(cashewnut
s,al
monds,
rai
si
ns)
 20gm edi
bler
osepet
als
 Saf
fron:
-1gm
 Fr
eshf
rui
tsf
orgar
nish
Met
hod
1.Mi
xmi
l
k,cr
eam,
sugar
,sal
t.
2.Dr
ainr
ice,
keepasi
de
3.Heatgheei
naheav ypanandaddcumi
nseeds,
cinnamon,
bayl
eaf
,
car
damom, cl
oves.
4.Whent
heyspl
utt
er,
addr
iceandf
ryi
ngheef
or2mi
n.
5.Addmi
l
kmi
xtur
eand½-
cupwat
er.
6.Br
ingt
oaboi
l
,cov
er,
lowert
heheatandsi
mmert
il
lcooked.
7.Mi
xindr
iedf
rui
tver
ygent
ly.
8.Serv
ehot,gar
nishwit
hrosepet
al,
fri
edoni
onsandcubesoff
resh
fr
uit
s(appl
e,pi
neappl
e)
Phi
rni
 Mi
l
k:-6l
i
ter
s
 Basmat
iri
ce:
-550-
600gm
 Sugar
:-1kg
 Kesar
:-2gm
 Pi
sta:
-250gm
 Al
monds:
-200gm
 Rosepet
als:
-forgar
nish
 Rosewat
er:
-fewdr
ops
 Kewdawat
er:
-fewdr
ops

Met
hod
1.Washbasmat
iri
cein2-
3wat
er,
drai
nwat
erf
rom r
iceanddr
yri
ce
(spr
eadoncl
oth)
2.Gr
indr
icei
ntocoer
cepowder
3.Boi
lmil
k,nowaddri
cepowder
,st
ircont
inuousl
yti
l
lri
cecooki
n
mil
kandthickenmi
l
k(donotbur
nit)
4.Addsugar
,saf
fronmi
l
k,car
damom powder
,cool
thePhi
rni
proper
ly.
5.Gar
nishwi
thsl
i
cePi
staandal
mond
Sheer
mal
rot
i
Baki
ngt
emper
atur
e:-250
Ti
me:
-5t
o6mi
n

 Fl
our:
-3kg
 Wat
er:
-900ml
+150ml
(todi
ssol
ve)
 But
ter:
-200gm
 Yeast:
-90gm
 Sugar:
-150gm
 Sal
t:-60gm
Sy
rup
 Sugar:
-500gm
 Wat
er:
-350gm
 Lemonj
uice:
-20ml
 Honey
:-200ml
 Saf
fron:
-fewst
rands
 Rosewat
er:
-5-
6dr
ops

Met
hod
1.Pr
epar
esof
tdoughusi
ngal
li
ngr
edi
ent
s
2.Di
vi
dedoughi
nto50gm ofbal
l
s
3.Al
l
owt
opr
ovef
or15t
o20mi
n
4.Rol
lthebal
li
ntoov
alshapeandar
rangeont
hebaki
ngt
ray
5.Pr
ickt
her
oti
wit
hfor
kandal
l
owpr
ovi
ngf
or20-
25mi
n.
6.Bakei
nthehotov
enat250f
or5-
6mi
n
7.Remov
efr
om ov
en,
brushwi
thgheeandsugarsy
rup.