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Kashmiri Lyodur Chaman Recipe

Kashmiri Kahva Recipe | Kashmiri Green Tea Kahva | How to Make Kashmiri Kahva | Kashmiri Kahva Recipe | Kashmiri Kahva Recipe in Hindi |

Kashmiri Kahva Recipe | Kashmiri Green Tea Kahva | How to Make Kashmiri Kahva | Kashmiri Kahva Recipe | Kahwah | Kashmiri Kahva Recipe in Hindi | Kashmiri Kahwa Recipe: Here is a traditional Kashmiri Kahwa recipe with all the ingredients and step-by-step instructions. This aromatic tea offers the warm flavors of cardamom, cinnamon, saffron, and almonds. Enjoy making and sipping this classic drink!

Ingredients:

2 cups water

1½ tablespoons Kashmiri green tea leaves (or regular green tea)

4-5 green cardamom pods, lightly crushed

1-inch piece of cinnamon stick

4-5 saffron strands

2 teaspoons sugar or honey (to taste)

8-10 almonds, chopped or slivered

1 teaspoon dried rose petals (optional)

Instructions:

1. Bring the water to a boil in a saucepan.

2. Add the crushed cardamom pods and cinnamon stick. Let them simmer for 2-3 minutes over low heat.

3. Reduce the heat and add the green tea leaves. Let it steep for 2-3 minutes (do not boil after adding the tea leaves).

4. Add the saffron strands and sugar/honey. Stir well.

5. Strain the tea into cups.

6. Garnish each cup with chopped almonds and dried rose petals, if using.

7. Serve hot and enjoy the fragrant and warming Kashmiri Kahwa!

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Kashmiri Lyodur Chaman Recipe

Kashmiri Rajma Curry | Kashmiri Rajma Curry Recipe | Kashmiri Rajma Beans | Kashmiri Kidney Beans | Kashmiri Red Rajma Curry | Kashmiri Rajma Masala | Jammu Special Rajma Recipe |

Kashmiri Rajma Curry | Kashmiri Rajma Curry Recipe | Kashmiri Rajma Beans | Kashmiri Kidney Beans | Kashmiri Red Rajma Curry | Kashmiri Rajma Masala | Jammu Special Rajma Recipe | Kashmiri Rajma (Red Kidney Bean Curry): Rajma is slow-cooked with authentic Kashmiri spices, usually served with steamed rice. The Kashmiri variety of rajma is smaller and redder than the rajma found in other parts of India. Here is a traditional Kashmiri Rajma recipe, known for its creamy texture and aromatic flavor along with the subtle touch of unique Kashmiri spices:

Ingredients:

1 cup Kashmiri kidney beans (red kidney beans), soaked overnight

2 medium onions, finely chopped

2 medium tomatoes, pureed

2-3 tbsp mustard oil (or vegetable oil)

1 teaspoon cumin

2-3 green cardamoms

1 black cardamom

1 bay leaf

1 inch cinnamon stick

1/2 tsp asafoetida

1½ tsp Kashmiri red chilli powder

1/2 tsp turmeric powder

1 teaspoon fennel powder

1/2 tsp dry ginger powder

1/2 tsp garam masala

salt as per taste

fresh coriander for garnishing

The

Instructions:

Cook Rajma:

Drain the soaked rajma, wash and pressure cook with 3 cups of water and a little salt for 5-6 whistles or until they become soft. Save cooking water.

Prepare the masala:

- Heat mustard oil in a pan until light smoke starts coming out from it.

Add cumin, bay leaves, green and black cardamom and cinnamon. Fry for a few seconds.

Add asafoetida, then add onion. Fry the onion until it turns golden brown.

Add mashed tomatoes. Cook until oil separates.

Add spices:

Low heat. Add turmeric, Kashmiri chilli powder, fennel powder and dry ginger powder. Fry for a minute.

Add rajma and cook on low flame:

Add the boiled kidney beans along with the remaining cooking liquid. mix well.

Cook on low flame for 20-30 minutes, stirring occasionally, until the gravy thickens and the flavors combine. Add more water if necessary for desired consistency.

Add garam masala and adjust salt.

Finish and serve:

- Remove from flame and garnish with fresh green coriander.

Serve hot with boiled rice or roti.

Kashmiri Rajma is different due to the use of fennel and dry ginger powder, which gives it a unique taste. Enjoy this comforting dish, Kashmiri Rajma Curry!

Also read:

Kashmiri Lyodur Chaman Recipe

Kashmiri Chaman Recipe | Chaman Recipe | Chaman (Red Paneer Gravy) Recipe | How to Make Kashmiri Gravy Paneer |

Kashmiri Chaman Recipe | Chaman Recipe | Chaman (Red Paneer Gravy) Recipe | How to Make Kashmiri Gravy Paneer | Paneer Gravy | Paneer Butter | Paneer Butter Masala | Gravy Paneer | Paneer Masala | Chaman (Kashmiri Red Paneer Curry): Here is an authentic Kashmiri Chaman (Red Paneer Curry) recipe: Unlike the yellow version, this paneer preparation uses Kashmiri red chillies and curd to make a spicy looking red gravy. Today we will learn about the recipe of this spicy and tangy Paneer Gravy Kashmiri Chaman.

Ingredients:

250 grams paneer, cut into thick cubes

2-3 tbsp mustard oil (or vegetable oil)

1/2 cup milk

1/2 cup water

1/2 tsp cumin

2-3 green cardamoms

1 black cardamom

1 bay leaf

1 inch cinnamon stick

1/4 tsp asafoetida

1 teaspoon Kashmiri red chili powder (for color, not heat)

1/2 tsp turmeric powder

1/2 tsp fennel powder

1/2 tsp dry ginger powder

salt as per taste

The Traditional

Instructions:

Fry the Paneer:

- Heat mustard oil in a pan until light smoke starts coming out from it.

- Lower the flame and fry the paneer pieces until they become golden from all sides.

- Take out the fried paneer and soak it in hot water so that it becomes soft.

Prepare the curry base:

- In the same pan, add cumin, green and black cardamom, bay leaves and cinnamon. Fry for 30 seconds.

- Add asafoetida and stir.

Add spices:

- Lower the flame and add turmeric, Kashmiri red chilli powder, fennel powder and dry ginger powder.

- Stir quickly (to prevent burning) and add 1/2 cup water.

Boil:

- Let the masala boil for 3-4 minutes, until the oil separates.

- Add salt.

Add Milk:

- Add 1/2 cup milk and mix well. Cook on low flame for 2-3 minutes.

Mix Paneer Cubes:

- Slowly squeeze out water from the paneer pieces and mix it in the vegetable.

- Cook on low flame for 5-7 minutes so that the cheese absorbs its flavour.

Finish:

- Adjust salt. Turn off the flame. Let it rest for a few minutes.

Serve:

Serve hot with boiled rice or roti.

This curry is mild, aromatic and gets its beautiful color from Kashmiri chilli powder. Enjoy your Kashmiri Chaman!

Also read:

Kashmiri Lyodur Chaman Recipe

The Traditional Kashmiri Dum Olav (Dum Aloo) | Kashmiri Dum Olav | Kashmiri Dum Aloo Recipe | Kashmiri Dum Aloo Ingredients | Authentic Kashmiri Dum Aloo | Kashmiri Dum Aloo Menu |

The Traditional Kashmiri Dum Olav (Dum Aloo) | Kashmiri Dum Olav | Kashmiri Dum Aloo Recipe | Kashmiri Dum Aloo Ingredients | Authentic Kashmiri Dum Aloo | Kashmiri Dum Aloo Menu | Dum Aloo Kashmiri Recipe | Kashmir Style Dum Aloo Recipe | Hiw to Make Dum Aloo | Kashmiri Dum Aloo Curry | Dum Olav (Kashmiri Dum Aloo) Recipe: Here's a classic Dum Olav (Kashmiri-style Dum Aloo) recipe: perhaps the region's most famous vegetarian dish consisting of small potatoes being sautéed and deep-fried before slow-cooking in a spicy yogurt-based red gravy. So let's know about the recipe of delicious Kashmiri Dum Olav.

Ingredients:

500 grams small potatoes

3 tbsp mustard oil (or vegetable oil)

1/2 cup plain curd (yogurt), whipped

1½ tsp Kashmiri red chilli powder

1/2 tsp turmeric powder

1 teaspoon fennel powder

1/2 tsp dry ginger powder

1/2 tsp garam masala

1/2 tsp cumin

2-3 cloves

1-2 bay leaves

1 large cardamom

2-3 green cardamoms

1 small piece cinnamon

1/4 tsp asafoetida

salt as per taste

The Traditional Kashmiri Dum Olav Recipe

Instructions:

Prepare the potatoes:

- Wash small potatoes and boil them until soft. Peel them and prick them all over with a fork or toothpick.

Fry Potatoes:

- Heat mustard oil in a pan until smoke starts coming out from it. - Lower the flame and fry the potatoes until they become golden and crisp. Take out and keep aside.

Make gravy:

- Add cumin, cloves, bay leaves, black and green cardamom and cinnamon in the same oil. Fry for a few seconds.

Add asafoetida, then reduce the flame and slowly add the beaten curd, stirring continuously to avoid curdling.

Add spices:

- Add red chilli powder, turmeric, fennel powder, dry ginger powder and salt. Cook the spices until the oil separates.

Mixture:

- Add fried potatoes to it and coat it well in spices. Add about 1-1½ cups hot water, cover and cook on low flame for 20-25 minutes ('Dum' process).

Finish:

- Add garam masala and cook on low flame for 2-3 minutes. Adjust salt as needed.

Serve:

Serve hot with boiled rice or Kashmiri pulao.

This dish is known for its rich flavor and distinctive red colour. Enjoy your Kashmiri Dum Olav!

Also read:

Kashmiri Lyodur Chaman Recipe

Kashmiri Delicacy Lyodur Tschaman (Kashmiri Yellow Paneer Curry) | Kashmiri Yellow Paneer Curry | Kashmiri Yellow Paneer Curry Recipe | Lyodur Tschaman | Lyodur Tschaman Recipe | Lyodur Tschaman Menu |

Kashmiri Delicacy Lyodur Tschaman (Kashmiri Yellow Paneer Curry) | Kashmiri Yellow Paneer Curry | Kashmiri Yellow Paneer Curry Recipe | Lyodur Tschaman | Lyodur Tschaman Recipe | Lyodur Tschaman Menu | Lyodur Tschaman (Kashmiri Yellow Paneer Curry): Lyodur Tschaman is a traditional Kashmiri dish made with dried cottage cheese (locally called "Lyodur Tschaman" or "Lyodur Chaman"), which is cooked in a rich, aromatic turmeric-based gravy. It is a favorite vegetarian specialty in Kashmiri Pandit cuisine. Here is a classic recipe:

Ingredients:

250 grams paneer (cottage cheese), cut into cubes (traditionally dried paneer is used, but fresh is fine too)

2 tablespoons mustard oil (or any cooking oil)

1/2 teaspoon cumin seeds

2-3 green cardamom pods

1-2 cloves

1 small cinnamon stick

1/4 teaspoon asafoetida

1 teaspoon turmeric powder

1 teaspoon Kashmiri red chili powder (for color; optional)

1/2 cup yogurt, whisked

1/2 cup milk

1/2 teaspoon fennel powder

1/2 teaspoon dry ginger powder

Salt to taste

Kashmiri Yellow Paneer Curry lyodur tschaman

Instructions:

Fry the paneer:

Heat the oil in a pan. Fry the paneer cubes until lightly golden brown and remove them onto a paper towel.

Prepare the tempering:

In the same oil, add cumin seeds, green cardamom pods, cloves, and the cinnamon stick. Sauté until fragrant. Add asafoetida.

Make the gravy:

Reduce the heat and add turmeric powder and Kashmiri red chili powder. Stir quickly to prevent burning.

Add the yogurt:

Gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook on low heat for 2-3 minutes.

Add milk and spices:

Add the milk, mix well, and bring to a simmer over low heat. Add fennel powder, dry ginger powder, and salt.

Combine:

Add the fried paneer cubes to the gravy. Cook over low heat for 5-7 minutes, or until the paneer has absorbed the flavors of the spices and the gravy has thickened.

To serve:

Remove from heat. Serve hot with rice or naan.

Note:

Traditionally, this dish is made with "Lyodur Tschaman," which is sun-dried yogurt cheese, but outside of Kashmir, paneer is a common substitute.

The gravy is characterized by its bright yellow color, which comes from turmeric ("Lyodur" means yellow in Kashmiri).

Enjoy this fragrant and delicious Kashmiri dish Lyodur Tschaman (Kashmiri Yellow Paneer Curry)!

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