Marchwangan Korma (extremely spicy)

Marchwangan Korma (extremely spicy)

India is a diverse country with many regional cultures. Due to the influence of a local culture and geographical location, each state has its own signature specialty which can be because of the use of a specific spice mix which is available only there, or the kind of vegetables which grow there or the cooking method commonly adopted.

This recipe comes from the Kashmiri region of India. Fiery hot in color, deliciously spiced with fennel and garam masala, this kashmiri mutton lifts up the spirits!

Ingredients:

             8 chicken legs-thighs

·         8 dried red chilies

·         4 tablespoons oil

·         2 black cardamom pods, roughly crushed

·         3 green cardamom pods, roughly crushed

·         2 cloves

·         2 bay leaves

·         1 (1 inch) cinnamon stick

·         2 medium onions, finely chopped

·         1 teaspoon salt

·         1 teaspoon fennel powder

·         1 teaspoon ginger powder

·         1/2 teaspoon garam masala

      Method:

     1.        Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.

    2.        Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown

      3. Add chicken and salt. Saute until chicken is nicely browned.

4  Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.

5 Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.

6 Serve hot over rice.

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Rogan Josh

Rogan Josh 

Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.Rogan  means "oil" in Persian, while josh  means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude.

Ingredients:

1. 1kg lamb, cut form leg, washed
2. 1 cup/220 ml mustard/refined oil
3. salt to taste
4. 1/2 tsp asafoetida (hing)
5. 2 cinnamon sticks
6. 2 bayleaf
7. 2 cloves
8. 1 tsp cumin seeds
9. 3 tsp red chilly powder
10. 1/2 cup/ 110g yoghurt
11. 2 tsp ginger powder (sooth)
12. 3 tsp fennel (sauf) powder
13. 3 black cardamoms (badi elaichi), crushed
14. 3 green cardamoms (choti elaichi), crushed
15. 1 tsp cumin powder
16. 1/2 saffron, optional

Method:

1. Heat oil in a vessel; Add salt, asafoetida, cinnamon sticks, bayleaf, cloves, cumin seeds, and meat.Fry till the meat turns brown.
2. Add 1 cup of water and red chilly powder; keep stirring with a ladle till the colour turns red.
3. Whisk yoghurt and add to the meat. Add two cups of water, ginger powder and fennel powder; cook till the meat is tender.
4. Add the cardamom and cumin powder; mix well.
5. Finally, add saffron.Simmer for two minutes and and serve with steamed rice.

Note:

Cook in a pressure cooker, if in a hurry. Personally, I do not use a pressure cooker if the quality of meat is good, as it gets tender while frying.

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