Kashmiri Chaman Kaliya Recipe How to Prepare

    Kashmiri cuisine is primarily meat based. Vegetarian food though present, perhaps is not in a great deal of variety as in other parts of India. Kashmiri vegetarian (and non-vegetarian) food includes local vegetables and fruits like spinach or greens (haak), turnips, radish, lotus stem (nadir), brinjals, plums, apricots, green apples etc. Kashmiri cuisine is greatly influenced by Persian, Afghani and Central Asian cuisines. It is also broadly divided into Hindu Kashmiri Pandit style of cooking and Muslim style of cooking. Both differ greatly from one another.

  Chaman Kaliya – Cardamom and fennel scented paneer cooked in a whole milk. Rich, creamy and with the right notes of spice. A dish that is so very easy to put together that you might like to make it more often. And often it is made in Kashmiri homes, especially when there is a Vegetarian feast. Kashmiri Wazwaan cuisine is fabled for it’s meat dishes, but the vegetarian cuisine when done right, is in fact quite amazing as well.  Chaman Kaliya or Paneer/ Indian Milk Cheese In Yellow Gravy to go with other dishes. Chaman Kaliya is quite fragrant owing its fragrance to ground cardamom and fennel. It is reasonably easy to make too. A low calorie version of Chaman Kaliya - Indian (Kashmiri) preparation of paneer (Indian milk cheese) in a spiced yellow gravy. Actually I saw this recipe in T.V. channel the color is so good and the recipe also so easy, I wrote this recipe in my book. Then I prepare this tasty recipe in my home wow its so tasty recipe... Actually this recipe is festival recipe... for Shivratri festival. That day people will be fasting that y they are prepare this recipe...  K then I like this recipe then I start this recipe in my home wow its really so tasty... Off course high and heavy calories item so we eat this curry limited to taste this.....  So friends see the process to make Simple and tasty recipe "Chaman Kaliya" Gravy......  Lets see the process to make the gravy...

Ingredients :-

• Paneer cubes 1 cup
• Milk 1 cup
• Curd 1/2 cup
• Cinnamon stick pieces 3
• Cloves 5
• Cardamoms 3
• Turmeric powder 1/4 tsp
• Ginger powder 1/2 tsp
• Fennel powder 1 tsp
• Shah Jerra 1 tsp
• Hing powder pinch 
• Salt to taste
• Green chili pieces 8
• Jerra 1 tsp
• Cream 1/4 cup
• Mint leaves 
• Coriander leafs  
• Olive Oil 6 tbsp
• Mustard Oil for deep fry

Preparation :-

1. First take a wok add mustard oil for deep fry, when oil is heated then add paneer cubes and fry it for lite gold color. Then paneer is fried then move it to a paper towel.
2. Next take a wok add olive oil to heat, when oil is heated then add cinnamon stick pieces, cloves, cardamoms, shah jeera, jeera fry it.
3. Then add chopped coriander leaves, mint leaves, turmeric powder, fennel powder, ginger powder, hing powder and mix it well for. 
4. Now add curd, milk , and mix it well for low flame... And boil it for 5 minutes.. Then add salt mix it well. Then put the lid to boil it for again 10 minutes in low flame.
5. When the mixture is came thick consistence, then add fried paneer cubes and mix it well. And again put the lid and cook it for 5 more minutes....
6. After 5 minutes mix it again, then add cream and switch off the gas and mix it well. Again put the lid for 3 minutes for rest..... And then move it to a serving bowl and serve it hot.....

And now the tasty and delicious recipe is ready... to serve... Its very tasty and delicious curry to it with roti, naan, chapati, pulka, paratha.... its so tasty eat these...... So friends try this recipe and then send to me your feed back to me........

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Aloo Gasagasalu Kurma Recipe How to Prepare

   Korma or Kurma is a mild curry sauce made with coconut and poppy seeds paste. Potato kurma is the most common form of veg kurma which goes with any kind of dish. Very mildly flavored with spices and its the perfect combo for Pulavs / Biryani/ Chapati / Puri/ Paratha…

Aloo Kurma / Potato Korma / Bangaladumpa Kurma / Qorma / Alu Kurma / Potato Coconut Gravy.. Potato kurma is my favourite kurma recipe for chapathi, poori, or biryani. I learned this potato kurma recipe from my amma. She is an awesome cook. Also this is my family favourite korma for steam rice / chapati / puri. This is very simple and easy to make side dish korma for chapathi. To make this south Indian style potato kurma, you need small potatoes, coconut, poppy seeds, onion, tomato and spices. Fresh coconut and poppy seeds are the key ingredients which elevate the flavors of the potato korma by leaps and bounds. Do not omit or skimp on these two ingredients if you want to taste the authentic aloo korma. Judging by the ingredients, many of you will expect today’s Potato Korma recipe to be tasty. Yes, I am confident about your positive reaction to this aloo korma. I did blog a recipe for Aloo Korma earlier but today’s recipe is a slight variation. Just an addition of few more ingredients to the original korma recipe, changes the flavor profile tremendously. 

  Potatoes are not only rich in carbohydrates but also contains many other health benefits.Iron plays an important role in our body which is provided by potatoes.Potato can be said as the anti-stress mineral because of its rich mineral properties. Potatoes are one of the key ingredient in Indian dishes.They are tasty as well as healthy to.Potatoes are always linked with weight gain but have you ever thought about its health benefits? Potatoes are one of the healthy food of the daily diet which not only benefits internally but externally to. Potatoes are rich in Carbohydrates and also contains some amount of proteins. Potatoes mainly contain carbohydrates that is why it keeps the digestive system under control. Those who have problems in digesting food can eat potatoes as they need energy to. Minerals like vitamin-C, vitamin-B complex, potassium, magnesium, phosphorus and zinc are very useful for skin purpose. Try this rich, creamy and finger licking restaurant style potato kurma recipe for chapathi and let me know how it tasted.  The clean flavors of the vegetarian korma makes it an immensely satisfying side with flavored rice like to eat steam rice, biryani, pulao, roti or chapati. But this curry is to eat with steam rice also so tasty so friends try this recipe in lunch time... I will show this for lunch.. try this tasty recipe.....

Follow the instructions below to learn how to make potato korma recipe..

Ingredients :

• Boiled Potatoes 250 grams
• Onions 2
• Tomatoes 2
• Fresh coconut pieces 1/2 cup
• Poppy seeds 8 tbsp
• Ginger garlic paste 1 tbsp
• Cloves 5
• Cinnamon stick 4 pieces
• Green chilies 5
• Red chili powder 1 tbsp
• Garam masala powder 1 tbsp
• Shah jeera 1 tsp
• Milk 1/2 glass
• Cashew nuts 6
• Turmeric powder 1/2 tsp
• Salt to taste
• Oil 10 tbsp
• Coriander leafs 

Preparation :

1. First take a pan add poppy seed for dry roasted for good smell (fry it in low flame only.). It came good smell then move it to a jar, add chopped coconut pieces and grind it, then add milk again grind it fine paste and move it to a side....
2. Next take a wok add oil to heat, when oil is heated then add cloves, cinnamon stick pieces, shah jeera fry it for.
3. When the masala is fried, then add finely chopped onions, chopped green chilies to fry it for lite pink color. Then add ginger garlic paste fry it for 3 more minutes.
4. Now add boiled potato pieces (boiled potato and cut it in medium pieces, don't cut small pieces for this curry), and mix it well for. And boil it for 3 minutes in low flame.
5. Then add turmeric powder, salt and mix it well for. And again cook it for few minutes to fry.
6. And then add coconut, poppy seeds paste, red chili powder and mix it well. And fry it for oil will oozes out, when oil is oozes out then add water 1 glass and mix it well.
7. And boil it for 5 minutes, with help of lid. Boil it in medium flame. After 5 minutes open the lid and mix it well.. then add garam masala powder mix it.. 
8. Then add coriander leafs mix it, and cook it for 2 minutes.. After 2 minutes move it to a serving bowl and then serve it.....

And then the taste and delicious recipe "Potato Kurma" is ready to serve... It's so good to eat with steam rice.. Its prefect combo to steam rice, roti, chapati, pulav, etc..., But  I prefer to eat wit steam rice... In Andhra we eat this recipe in rice.. Off-courses good to eat chapati also so good... So friends try this tasty recipe in your home and then send to me your feed back to me friends.... :-) 

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Gulab Jamun Rabri Sweet Recipe How to Prepare

Hi friends today I have come up with a sweet recipe Gulab Jamun Rabri. The following process will show you how to make this yummy delicious sweet.
Ingredients:

• Gulab jam powder 200 grams
• Sugar 3 cups
• Cashew Nuts 1 cup
• Almonds 1 cup
• Cream Milk 1 ltr

Method:

1. First take a pan add 2 spoons of ghee, then add cashew nuts, almonds to fry it. After frying move it to a jar grind into crush.
2. First take a bowl add gulab jam mixture mix it with help of water for a soft dough. Make it into small balls.
3. Now take a pan add 2 cups of sugar, 1 glass of water rinse this mixture one thread consistency sugar syrup and leave it a side.
4. Next take a wok add oil for deep fry to heat, after heating add those gulab jams balls for fry it them till brown color. 
5. When the Gulab jams are fried, then move them to sugar syrup allow it to soak.
6. Take a boiling vessel, add full cream milk to boil. (Don't for get to mix continuously) Allow it to boil till it became's half of the actual.
7. When the milk is boiled it came thick cream, then add cashew & almond crush to this cream milk mix it . 
8. Now add 1 cup sugar to this mixture and mix it well for 2 minutes. Sugar will totally melted then move it to gulab jam mixture.
9. Now move it the gulab jam mixer into the  refrigerator and cool it for 1 to 2 hours a day. After 2 hours serve it cool....... 

That's it friends, so yummy tasty Gulab jamun Rabri is ready to serve... You can serve it coollll in summer...... And don't forget to subscribe our channel for more recipes.. Also do hit like and share friends.... :-).....    

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Chukka kura Leaves Chicken Curry Recipe How to Prepare

    Hi, today recipe Chukkakura chicken recipe.. Its a desi curry recipe, in Andhra we prepare this recipe.. We prepare leafs heavy in your daily recipes.. Like chukkakura pappu, chukkakura pulla kura, chukkakura chicken chukkakura prawns.. like to prepare.. Not only this leaf, we prepare another leaf is gongura also... Its very famous in Andhra, "We called it Gongura Pachadi Andhra Matha" its very famous... We prepare pachadi with chukka kura also it so tasty.. In Andhra we eat spicy heavy... Today we prepare with chicken with chukka kura (Spinach Sorrel leaves) this is sour leaf that's y we use this leaf.. The secret to a great tasting chukka kura chicken curry lies in using the below prepared garam masala.

  My amma prepared this tasty recipe in your home its great taste. My amma prepare so many varieties in non veg.. & veg. My amma prepare this recipe monthly twice.. Its so good to eat, the taste aslo so different, some spicy and sour taste, and also so juice.. In this curry we prepare to use bone chicken we use in this recipe.. We use some garam masala powder, onions & tomatoes in this recipe.. This is a traditional chicken recipe from Andhra using sorrel leaves .It is slightly on the tangy side but the chilies and spices render an unique flavor. The addition of sorrel leaves to this dish increases it’s nutritional value. So lets see the ingredients to prepare the process.......

Ingredients :-

• Chicken 1/2 kg
• Boiled Chukka kura leaves paste 1 cup 
• Onions 2
• Tomato 1
• Red chili powder 3 tbsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 tbsp
• Ginger garlic paste 2 tsp
• Green chilies 5
• Garam masala powder 1, 1/2 tbsp
• Oil 10 tbsp
• Coconut Poppy seeds paste 1 cup
• Coriander & curry leafs

Preparation :-

1. First take a bowl add chicken, salt, red chili powder 2 tbsp, coriander powder 1/2 tbsp, turmeric powder, ginger garlic paste 1 tbsp then mix it well and then soak it for 15 minutes.
2. Next take a wok add oil to heat, when oil is heated then add finely chopped onions, green chilies, curry leafs and fry it for golden color.
3. Then add turmeric powder again mix it well, now add ginger garlic paste, salt and mix it well for.  Now add red chili powder again mix it well.
4. And now add marinated chicken mix it well, put the lid to cook the chicken for 10 minutes in medium flame.
5. When chicken is boiled then add boiled chukka kura paste, tomato pieces and then mix it well again put the lid... boil it for 5 minutes in low flame.
6. After 5 minutes move the lid mix it well, then add coconut & poppy seeds paste mix it well and fry it for 5 minutes for oil will oozes out.
7. When oil is oozes out, then add 1/2 glass of water to  boil it the curry. Boil it for 5 more minutes. The curry is thick then add garam masala powder mix it well.
8. Then add chopped coriander leafs, and then mix it well and put it to cook for 1 minute and then move it to a bowl and serve it...

Now the tasty and delicious recipe "Chukka Kura chicken" curry is ready to serve.. We can serve it with White rice, chapathi, Pulka, Naan, Roti. So friends try this recipe in your home and enjoy to eat this recipe...... :-)

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Cashew Nut Paneer Curry Recipe How to Make

  Cashew Paneer is also called as Kaju Paneer. It is a spicy and sweet paneer Indian recipe. It must be prepared using the main ingredient, namely cashew nuts and this makes the dish a little creamy and heavy to digest easily. This dish is the favorite of many people as it is rich, creamy and tasty. Paneer and cashews compliment each other very well and this recipe brings out the prefect taste pairing them beautifully well. The softness of paneer and the bite in the cashews mixed with a silky soft gravy bring out flavors that will satiate your taste buds. I am sure this will not disappoint anybody for choosing it I had this curry.  Actually I saw this recipe in your local tv channel.. Actually this program is that restaurant program, in our Nellore. Nice curry but I miss the process to prepare hhhhhmmm!!!! After one my ask to use today we went to restaurant.. Then went that restaurant, so we ordered Kaju-paneer curry with masala kulcha and felt that was an awesome combi. I couldn't get the taste off my mind so tried making it today. I eat this recipe first time wow its great combination.. Really so good taste.. Then my sister told to me why don't you prepare this recipe in your home, I ask to akka to prepare.. She told to me smell it first, then taste it then you guess it... So I taste it wow awesome... Next day I wrote that all in a book.. Next I tried first in my home some better 2nd time tried now I add some spices extra wow it totally good great taste.. It was just a wild guess of ingredients and process and it turned out perfect. Yes I did a copycat version and it turned out perfect.  It was perfect as I would want to put it. The right texture, right spice, right consistency and right color made it present itself in a very pleasant manner. All four us enjoyed every bite of food.  So lets have a look to prepare this recipe ingredients here.....

Ingredients :-

• Paneer Cubes 1 cup
• Onions 2
• Tomato puree 1 cup
• Cashew nut paste 1/2 cup
• Butter 3 cubes
• Ginger garlic paste 1 tbsp
• Garam masala powder 1 tbsp
• Red chili powder 1 tbsp
• Green chilies 5
• Yogurt 3 tbsp
• Salt to taste
• Turmeric powder 1/4 tsp
• Oil 8 tsp
• Coriander leafs
• Kasuri methi little bit 

Preparation :-

1. First take a pan add oil, butter 2 cubes to heat it, when oil is heated then add finely chopped onions, kasuri methi crush to fry. 
2. When onions are fried then ginger garlic paste, chopped green chilies and fry it for 1 minute. Now add tomato puree and mix it well. 
3. Now take a wok add oil to heat, when oil is heated then add paneer pieces to fry. Fry it for lite golden color and move it to a bowl.
4. When the tomato puree is boiled then add fried paneer pieces and mix it well, and put the lid to boil it for 1 minute in medium flame.
5. After 1 minute, add yogurt, cashew nut paste and mix it well for. Cook it in low flame only, then it release oil oozes out. 
6. When oil is oozes out, then add 1/2 glass of water and mix it well, and boil it for thick consistence, then add garam masala powder and mix it well and put it for 1 minute and then add chopped coriander leafs and then move it to a bowl..... 

And the tasty recipe "Cashew Nut Paneer Curry" is ready to eat.. It good to eat with fried rice, roti, chapati, pulka, naan... Very  tasty and delicious recipe little bit sweet and spice recipe.. So friends try this recipe in your home and this tasty recipe........ :-) And don't forget to send feed back to me........ Have a great day......

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Dondakaya Nuvvula Fry How to Prepare Andhra Style

    Hi friends, today recipe is Dondakaya Nuvvula fry (Tindora Poppy seeds powder fry). In Andhra we prepare this tasty recipe in our regular vegges... So many varieties to prepare this tindora (dondakaya). Stuffed tindora, tindora fry, tindora masala curry.. etc..., The taste also so good.. Tindora veg is prepared as a gravy, curry, fry.. But today we prepare fry. Its so good to eat side dish are eat with steamed rice also.. Actually we eat this fry with pappu, pappu pulusu, rasam its so good to eat it.. This is very tasty and delicious recipe... This is a "tasty, easy n good looking" way to cook dondakaya, which i usually neglect to buy because of the time and efforts to chop this hard veg, as well as the long cooking time. But recipe cuts down all those efforts to half. In this recipe I chop the veg length wise into half, chopping is done. Then dondakaya boil it for then use it to make fry. And coming to the cooking time, I use little more oil than we usually use, just for quick frying to avoid constant stirring on medium flame. Cook the veg on higher heat with good amount of oil and add the taste makers in the end. To many, dondakaya is an unusual vegetable, not very common, unlike in our parts of India where its pretty popular. You will find extremities with regard to the popularity of dondakaya, where one either hates this vegetable or just loves it. I, for one love this vegetable and prepare it regularly at home and why not, its available in abundance, fresh, cheap, healthy and tasty. Its preparation also so easy. So lets see the process to make the fry....

Ingredients :-

• Dondakaya (Tindora) 250 grams
• Poppy seeds 4 tbsp
• Turmeric powder 1/4 tsp
• Urad dal 1 tbsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Dry Red chilies 2
• Garlic cloves 5
• Red chili powder 2 tbsp
• Cumin seeds powder 1 tsp
• Salt to taste
• Curry leafs 
• Oil 10 tbsp

Preparation :-

1. First take dondakaya clean it, then cut it into small and straight pieces. Then take a cooking bowl add 1 glass water, salt, turmeric powder, dondakaya pieces and boil it for 10 minutes.
2. After 10 minutes, move it the dondakaya pieces, to strain water and put it a side for start next process...
3. Take a wok add oil to heat, when oil is heated then add urad dal, mustard seeds, cumin seeds to fry. Then add red chili pieces, curry leafs and fry it for.
4. Next add garlic clove pieces to fry, then add boiled dondakaya pieces to fry it for 5 more minutes. Fry it the dondakaya red color, then add red chili powder and mix it well.
5. Next take a wok add poppy seeds for dry roast, when the poppy seeds are fried then move it to a jar and grind it fine powder....
6. When the dondakaya is fried then add fried poppy seeds powder, cumin seeds powder, little bit salt and then mix it well for. 
7. Fry it for 2 minutes and then move it to a serving bowl and then serve it.....

And now the tasty and delicious recipe 'Dondakaya nuvvula fry' is ready to serve... You can serve this recipe with rice, roti, chapati... And also serve this recipe with side dish also... Like pappu, rasam its great combination........  

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