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  • کشمیری لیڈر
  • کشمیر کی ثقافت
  • وادی کشمیر
  • ہماری درخواست
  • Tabak Maaz Recipie
  • Roghan e Josh Recipe
  • Dum Aalo Recipe
  • Kabarga Recipe
  • Gushtaba Recipe
  • Haak Kashmiri Dish Recipe

Sardar Ibrahim Khan

سردار محمد ابراھیم خان

اپریل 10، 1915-جولائی 31،2003

 

 

Ch Ghulam Abbas

چوہدری غلام عباس 

فروری 4، 1904-دسمبر 18،1967

Maqbool Butt

محمدمقبول بٹ

18 فروری،1938-11فروری ،1984،لبریشن فرنٹ

  

Abdul Ghani Lone

عبدالغنی لون

6مئی ،1932-مئی 21-2002،پیپلز کانفرنس

 

 

Yasin Malik

یاسین ملک1960

لبریشن فرنٹ

 

 

Mirwaiz Umer Farooq

میر واعظ عمر فاروق

مارچ 23، 1973،حریت کانفرس

 


Sheikh Abdulah

شیخ محمد عبداللہ

 دسمبر 5،1905-ستمبر 8،1982،نیشنل کانفرنس

 

K.H Khursheed

کے ایچ خورشید

1924-11 مارچ ،1988،لبریشن لیگ

 

 اس لسٹ میں اور کس کس کو شامل کرنا چائیے، اپنی آراء ہمیں لکھ بھیجیں

ای میل کریں : انفو @آئی ایم کشمیری ڈاٹ کام

یا ہمیں ایس ایم ایس کریں  دبئی سے +971556829779  

آزاد کشمیر سے ـ931566ۤ9-333-92  

 

 

کلچہ کشمیر کی ثقافت کے مختلف رنگوں میں سے ایک ھے۔

 

Kulcha

A traditional food which is famous among Kashmiri food items, Muzaffarabad is place where you can eat it fresh.

Kangri

Body heaters that are held under the long coats worn in Kashmir.

 

Samavor

کشمیر میں شایدہی کوئی گھر ہو جس میں سماوار نہ ہو۔

وادی کشمیرجنت نظیر

کشمیر دنیا کے چند علاقوں میں سے ہے جو بہت سے قدرتی وسائل سے مالا مال ہے۔ 

 
                     ایڈمن کا پیغام

 

اسللام علیکم!

سب سے پہلے ہم آپ کا شکریہ ادا کرتے ہیں کے آپ نے اس ویب سائٹ کا وزٹ کیا، ہم چاہتے ہیں کے آپ بھی اس ویب سائٹ کا حصہ بنیں، اگر آپ کوئی آرٹیکل لکھنا چاہتے ہیں تو ہمیں ای میل کریں، اگر آپ اپنے کیمرہ سے لی گئی تصاویر یا ویڈیو اس ویب سائٹ کے زریعہ باقی لوگوں سے شئر کرنا چاہتے ہیں تو آپ ہمیں ای میل یا ایس ایم ایس کر سکتے ہیں۔

 

ہم اس ویب سائٹ کی ترقی میں آپ کے نیک مشوروں کے طلب گارہیں۔

 

وسلام، ایڈمن، آئی ایم کشمیری ڈاٹ کام۔

 

Recipe of Famous Kashmiri Dish Tabak Maaz (Fried Lamb Ribs)


Ingredients :

 

 

Lamb ribs

-

1kg

Milk

-

1/2cup

Powdered aniseeds

-

1tsp

Dry ginger powder

-

1tsp

Turmeric

-

1tsp

Asafoetida powder

-

a pinch

Powdered cinnamon

-

1tsp

Cloves

-

2nos

Ghee

-

250gm1tbs handi-spoonful , 

Salt

-

to taste.

 

 

Method of Preparation : 

Take the entire rib section and cut into rectangular pieces across the ribs. Care should be taken that the muscle covering the ribs is not removed. Each piece of the rib should be about five inches in length and two inches in width, containing about three to four pieces of rib bone in the meat.

Take 1/2litre water and 1/2cup milk in a vessel. Add aniseed, ginger, turmeric, asafoetida and  cinnamon powders along with cloves and salt to taste. Stir well and place rib pieces and boil on medium flame till the meat becomes tender, and almost all water gets absorbed. Remove the meat pieces and set aside. 

Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides. At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot.


Recipie of Kashmir Cuisine Rogan Josh

Ingredients:

 

 

Mutton

-

500gm

Tomato pieces

-

1 cup

Garlic 

-

1/2 dsp

Coriander

-

11/2 dsp

Poppy seeds

-

1 tsp heaped

Cloves

-

6

Pepper

-

12

Curds

-

3/4 cup

Grated coconut 

-

1/2 cup

Sliced onion

-

1 cup

Ginger sliced

-

1/2 dsp

Chilly powder

-

2 tsp

Turmeric powder

-

1/2 tsp

Cummin

-

1 tsp

Cardamom 

-

8

Nutmeg

-

a tiny piece

Almonds or Cashewnut

-

10

Ghee

-

2 oz

Salt

 

 

 




Method:

Fry the coriander and the coconut. Add the spices, when the coconut is fried to a golden brown, grind it alond with the garlic ginger, chilly powder, turmeric powder and almonds. Fry the onions in the ghee till golden brown. add the ground things and fry well. Later add the pieces of tomato. Saute till the juice dries up. Put the meat, fry it for some time before adding the curds and a cup of hot water and salt to taste. Put the lid on cook on a slow fire, now and then stirring so that it may not stick to the bottom of the pan.

Ingredients :

 

 

Small potatoes

-

400 gm

Brown onion paste

-

50 gm

Tomato puree

-

100 ml

Cashew nut paste

-

30 gm

Ginger paste

-

2 tsp

Turmeric powder

-

1/2 tsp

Garam masala powder

-

1 tsp

Red chilly powder

-

1/2 tsp

Water

-

150 ml

Oil

-

30 ml

Salt

-

1 tsp

 

 



Method :

Prick potatoes, place them in mighty wonder and microwave for 8 minutes on high. Peel and keep aside.

Mix all the ingredients. Add 2 teaspoons of oil. Put the contents in the mighty wonder and microwave for 8 minutes. Add potatoes to the contents in mighty wonder and cook for 4 minutes on high.

Kabarga (Fried Mutton Chops)

 

Ingredients :

 

 

Mutton ribs

-

1kg

Chopped ginger

-

1tbs

Cinnamon

-

2"piece

Aniseed

-

1tbs

Milk

-

250ml

Flour

-

1cup

Baking powder

-

1/4tsp

Salt

-

to taste

Curd

-

2tbs

Groundnut oil

-

for frying

 

 

Method of Preparation :

Wash and dry mutton ribs. Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with meat, milk and half litre of water in a vessel. Cook till the meat becomes tender. Drain mutton and squeeze the spice bundle to extract maximum flavour and discard. Reserve stock.

Sieve flour, baking powder and salt together. Add curd and enough stock to make a batter of thick consistency.

Heat oil in a pan. Dip mutton pieces in the batter and fry till golden.

 

Gustaba-Goshtaba-Gushtaba

Cooking Time: 45 minutes
Makes: 6 - 7 main dish serving

Ingredients


1 kg very fine mutton keema
2 large onions, finely sliced
2 teaspoon saunf ( aniseeds) seeds, crushed
1 teaspoon ginger powder
1 teaspoon coriander powder
2 teaspoon Kashmiri Garam Masala powder
1/2 cup yogurt
2 tablespoon ghee
1/2 cup khoya
1 teaspoon sugar
1 cup milk
2 teaspoon kali mirch ( black pepper )

4 green elaichi ( cardamom )
Salt to taste


Method-1


In a large bowl, mix the mutton keema, onions, khoya, crushed saunf, ginger powder, coriander powder, and 1 teaspoon Kashmiri Garam Masala powder. Knead out any lumps using your fingers.

Fold in half the ghee and yogurt into the mixture to make it smooth.

Divide the mixture into even portions, roll into balls, and set aside.

Heat the remaining ghee in a kadai. Once hot, reduce flame and add the remaining Kashmiri Garam Masala powder and yogurt. Stir continuously to prevent the yogurt from sticking the vessel. Add salt and pepper to taste.

 

In a jug, mix the milk and the sugar.

As you stir, pour the sweetened milk, and cardamom.

Once mixture simmers, add mutton balls. Don’t stir vigorously, else the balls ( koftas ) will break. Once the liquid evaporates and koftas are tender, the Gustaba is ready.


Nutritive value of each serving- 436 kcal
Carbohydrates: 17 g
Proteins: 62 g

Method-2

Ingredients:  
 
• 500 gms Lamb 
• 150 gms Lamb fat 
• 1 tsp Fennel seeds 
• 1 tsp Cayenne 
• 1 tsp Sugar 
• 1/2 Cup khoya 
• 1/2 Cup curd 
• 1 Cup milk 
• 2 tbsps Ghee 
• 1 tsp Kashmiri garam masala 
• 1 tsp Pepper 
• 1/2 tsp Ginger powder 
• 2 tbsps Oil 
• Salt to taste 
 
 
How to make Gushtaba: 
• Mix lamb, fat, fennel seeds, ginger and garam masala properly.  
• Chop the mixture properly  
• Add curd and ghee while chopping  
• Once it turns smooth, make balls from this mixture.  
• Heat the oil and put garam masala, sugar, khoya, curd and milk.  
• Add mutton balls and cook it till it turns tender.  
• Gustaba is ready. 

 

 

 

..............................................................................

 

 

 

 

Cuisine of Karachi

Number 1 Halal Food Blog From Pakistan

 

Sunday, October 14, 2012

Gushtaba (Kashmiri Dish) گشتابہ کشمیری ڈش

Gushtaba is one of the world famous dish from Kashmir. It is cooked on Royal ceremonies, weddings, celebrations and festivals. 

 

Gushtaba Cooked without Fresh Cream

 

 

Gushtaba Cooked with Fresh Cream

Ingredients:

 

Boneless Mutton/Lamb    1kg

Yoghurt   1/2 kg

Oil 1 Cup

Fresh Cream 1 cup

Ginger paste 2 teaspoon

Onion chopped 1

Fresh Mint leaves  finely chopped 1/4 cup

Fresh Coriander leaves  for Garnish

Salt to taste

Fennel  powder  2 teaspoon

Green Cardamom powder 1/2 teaspoon

Black Cardamom powder 1/2 teaspoon

Black pepper powder 1 teaspoon 

Garam Masala 1 teaspoon

Cinnamon powder 1/2 teaspoon

Kashmiri Red Chilli powder 1/2 teaspoon

Cumin powder 1 teaspoon

Coriander powder 1 teaspoon

 

Procedure:

 

Grind together all spices (if powder are not available).

Take boneless Mutton in a pan , add 1/2 quantity of spices powder,  1/2  ginger paste, all mint and mix well then run in an electric chopper to a fine texture.

Make large size meat ball and keep aside ( 10 balls from 1 kg mutton).

Now in a pan saute onion in oil, remove and grind and then add back to oil.

Now add remaining ginger and spices,  fry for 2 minutes then add yoghurt and fry for 5 more minutes.

Now carefully introduce meat ball into gravy and cook on low flame till mutton balls are tender (20-30 minutes).

Garnish with fresh coriander leaves and simmer for 2 minutes.

Delicious Kasmiri Gughtaba is ready.

Serve with Naan/Roti.

 

............................................

 

Useful links:

http://www.zaiqa.com/tags/gushtaba/

http://miansari66.blogspot.com/2012/10/gushtaba-kashmiri-dish.html

http://www.khanapakana.com/recipe-search/s/gushtaba/t/u

Haak (Kashmiri Spinach)

Ingredients :

 

 

Spinach

-

500g

Mustard oil

-

2tbs

Kashmir garam masala

-

1/4tsp

Yellow mustard seeds

-

1tsp

Sliced spring onions

-

2spring

 

 

Method of Preparation :

Remove the tough stalks from the spinach. Heat mustard oil in a pan. Season mustard seeds and add garam masala, spring onion and stir in the spinach until wilted. Cook spinach over a medium heat for 10-15 minutes until most of the water has evaporated. Do not cover the pan until cooking. Serve hot.

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