Editorial A Tribute Rasoi Humour Short Story Book Review Health & Fitness Prev Issue Next Issue

Rogan Josh and Dum Aloo - By- Chandra Ganju Chandra Ganju is a lawyer by profession and currently works in the department of Children and Family in the state of Florida. She moved to United States ten years ago and has been living in Florida ever since. She is deeply interested in spirituality and likes to write mostly about issues concerning women and society as a whole. She also has taken up writing plays in Kashmiri language recently. She is concerned about the decline of Kashmiri language and hopes that her plays will revive the interest of younger generation in this rich language. Her other major interest is cooking and what began as a pastime, has become a major part of her life today. Her forte lies in rediscovering old and forgotten Indian recipes and presenting them in a way that new generation enjoys the old taste in new form. She is currently working on a cookery book, which is aimed at people who wish to discover the joys of Indian Cooking. She has two beautiful children and a loving husband and she believes in enjoying life to the fullest.

SAWF is happy to introduce Chandra Ganju as our new Culinary Columnist. She will be presenting two to three recipes every fortnight for the readers of SAWF. She will also be happy to answer any queries related to her recipes or Indian cooking in general.

Serving size:

Ingredients:

½ kg or 1lb mutton,(lamb or goat, preferably rib or leg meat),

1tsp red chili powder,

½ tsp ginger powder,

½ fennel powder,

3 cloves/laung,

1 tsp zeera/cumin seed,

½ powdered cinnamon /dalchini),

pinch of heeng/aesofoetida,

2 tbsp yogurt,

2 big black elaichi/cardamom,

2 small green elaichi/cardamom,

3 tbsp. of oil,

Salt to taste.

Method:

Wash meat and keep in colander till the water drains.
Heat oil in a pressure cooker.
Add heeng to oil.
Add meat and stir-fry well.
Add clove, cinnamon, powdered black elaichi, zeera.
Stir-fry till color of meat turns light brown.
Add red chili powder, and yogurt.
Fry again till no white color of yogurt is visible.
Add ginger powder, fennel powder , salt and ½ cup of water.
Pressure cook for 5 minutes.
Turn off stove and open cooker when pressure has dropped.
Check for the desired tenderness.
If you see excess water, boil till desired consistency is reached.
Grind zeera and green small elaichi and sprinkle on meat and cover. This will give exotic aroma to meat.

Serve this dish with white rice or paratha.

Roganjosh is considered king of meat dishes in Kashmir. Roganjosh has great cultural/traditional importance. Roganjosh is main dish in non-vegetarian feast. Roganjosh and paratha is served to important guests like son in laws or daughter –in-law when they are seen first.

Dum Aloo

Ingredients:

10 small rounded Aloo (potatoes);

1-1/2 chili powder;

salt to taste,

1tsp ginger powder,

3 laung (cloves);

1 cinnamon stick or ½ tsp cinnamon powder;

2 big black elaichi/cardamom;

2 small green elaichi/cardamom;

½ tsp badiyan/fennel powder,

3-4 tbsp. of yogurt;

pinch of heeng and

oil for frying.

Method:

Dum Aloo can stay good for a couple of days in fridge.

Dum Aloo is a very important part of vegetarian feast in Kashmir.

View and Post comment on this article