Kashmiri cuisine :

Kashmiri Fish Curry

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Ingredients: Fish slices - 500 gm (any white fish) Tomatoes - 4 big, pureed Asafoetida (Hing) - 1 tsp Cumin seeds - 1 tsp Onion - 1 big, finely chopped Red chili powder - 1 tsp Dry Ginger powder - 1/4th tsp Coriander powder[...]

How to make Kashmiri Dum Aloo in Microwave

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Kashmiri Dum Aloo can also be made in microwave.  Baby Potatoes - 18 to 20 Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder. Curd - 2 cups unsour. Oil to deep fry Cardamom powder - 1/2 tsp (optional) Dry ginger[...]

Cauliflower Butter Masala, the Feel Good Hormone?my experience with Kashmiri Red Chilies

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Hello! I am on a cooking spree these days thanks to the feel good hormone which is doing some justice to me now. The last fortnight was quite bad in a sense that I was generally feeling too low, nothing seemed right in life. My elder one who is in[...]

Pakeeza?s North Indian Cuisine @ Ipoh

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Still in the spirits of Deepavali (What? Cannot syok sendiri ah?), I’ll continue writing on Indian eateries in Ipoh. Kalai Curry House did not manage to sustain their top notch quality from back then, lacking in the public relations department[...]

Peshawari Paneer

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Ingredients: Onion big - 2 nos Paneer - 300 gms Green Chilly - 4 nos Red Chilly - 2 nos Coriander seeds - 1 tbsp Cashew nuts - 8 nos Badam flakes - 2 tbsp Cardamom - 2 nos Bay leaf - 1 Sugar - 1/2 tsp Salt to taste Yoghurt- 2 tbsp[...]