Roganjosh Recipe
Ingredients
1 tsp. ginger powder
1 Tbs. fennel seeds
1 tsp. shahjeera (cumin seed)
6 garlic cloves, minced
1 Tbs. pepper, red, powder (cayenne)
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
1 C. yogurt plain
1 tsp. paprika
1 piece pure hing (asafoetida)
4 tbsp ghee
2 lbs. lamb, cut into large cubes
Method
Grind together the spices.
Soak saffron in yogurt.
Heat ghee and fry the lump of hing
Add meat and sear on all sides, frying until well browned.
Pour in the yogurt and fry until liquid is absorbed.
Add a glassful of water and the spices.
Bring to a boil, reduce heat, and simmer, covered, until tender.
Remove cover and cook until liquid is gone.  Shop for Spices Here

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Kashmirn Lamb/Mutton Recipe -Kashmiri Ghost Biryani
Ingredients
1 lb.gms lamb/mutton cubed.
2 cloves.
2 big black cardamoms.
2 small cardamoms.
1 stick cinnamon.
1 bay leaf.
2 tsps cumin seeds.
2 tsps coriander powder.
1 tsp turmeric powder.
Salt to taste.
2 tsps chilli powder.
1/4 nutmeg, ground.
2 tsps garam masala powder.
2 tbsps yogurt.
3 cups cooked basmati rice.
1/2 tsp saffron mixed with 1 tbsp milk.
1 cup chopped mint and coriander leaves.
4 tbsps pure ghee
Method:
Heat ghee. Fry cloves, black cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala. Add yogurts and stir fry for a minute. Add meat to the masala. Cook meat till it is well browned and the yogurt is absorbed by the meat. Sprinkle in salt to taste. Add water so that mutton is immersed in the gravy. Cook till done. Keep aside. Divide the rice into two portions. Mix saffron with one portion of rice. Add half the meat to it. Add mint and coriander leaves. Cover with white rice and remaining meat. Shut the pot tightly. Cook on a low fire for a few minutes. Turn out upside down in a large serving dish. Shop for Spices Here

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Dum Nadru Recipe (Spicy Baked Lotus Roots)
Ingredients
3 lbs. lotus roots cur diagonally
1 tsp red chili powder
2 cups kg potatoes peeled and cubed (optional)
2 tsp coriander powder
2 cups peas (optional)
1 inch piece ginger
3 tbsp. mustard oil
1 tsp ginger powder a pinch of asafetida
2 tsp sugar
4 pieces of cloves
1 tsp garam masala
1 tsp cumin seeds
a bunch of hara cilantro leaves
1 green chili (finely chopped)
salt to taste
Method:
Fry the lotus roots and potatoes till light brown and set aside. In the remaining oil, splutter
the asafetida, cloves, cumin seeds and add the lotus roots, potatoes and peas. Add a cup of salt water and the rest of the spices. Allow to simmer for fifteen minutes till soft. The vessel should be lifted and the vegetables tossed lightly from time to time. When done, garnish with hara coriander. Shop for Spices Here.
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Kahvi Recipe (Kashmiri Green Tea Chai)- 4 cups
Ingredients
5 ½ cups water
5 teaspoons sugar or to taste
½ teaspoon cinnamon powder
½ teaspoon green cardamom powder (5 green cardamon, bruised)
pinch saffron (6 strands)
2 teaspoons kahva (green) tea or Lipton Green Label tea
1-2 tablespoons almonds, powdered
Method
Boil the water with sugar, cinnamon and the green cardamom powder for 5-10 minutes till the color of the water is brown and the water emits a good fragrance.
Add the tea leaves, remove from flame, cover with lid and let stand for 3-5 minutes till the tea brews.
Pour into warmed cups and add ¼ teaspoon powdered almonds in each cup.
Serve immediately. Shop for Spices Here