Use Ingredients 1. 1 lbs cheese/ paneer /chaman, 2. pinch of haldi/turmeric, 3. 1tsp shonth/ginger powder, 4. 11/2 tsp badiyan/fennel powder, 5. salt to taste, 6. 1 tbsp. of yogurt, 7. green eliachi/cardamom, 8. cloves, 1big elaichi, 9. 2 sticks of cinnamon, 10. oil for deep frying, 11. 1 cup of water. Method of Cooking […]

Use Ingredients 1. 1 lbs paneer/ chaman, 2. 1 tsp turmeric powder/ haldi/ lider, 3. 1tsp shonth/ginger powder, 4. ½ tsp of badiyan/fennel pwder, 5. Pinch of heeng/asafetida, 6. Salt to taste, 7. 1 tbsp. of milk, 8. 2 green crushed eliachi/cardamom, 9. 2 cloves/laung, 10. 1big eliachi / cardamom, 11. sticks of cinnamon/dalchini, 12. […]

Buz Wangun is usually cooked as a side dish. However, this dish too has a cultural background. It is cooked on the occasion of ‘Pan’, a religious function held in the month of September to propitiate Lord Ganesha during Ganapati festival in Maharashtra. On this day, ‘Raoth’ (sweet puri type) is prepared and offered to […]

Use Ingredients 1. ½ or 1kg gugji/turnip; 2. 2-3 tbsp. of oil; 3. 2 whole red or green chilies; 4. Pinch of heeng/ asafetida; 5. Salt to taste; 6. ½ cup of water; 7. Kashmiri masala/var if available; Method of Cooking” color 1. Wash and cut thin slices of gugji/turnip. 2. Take oil in pressure […]

Use Ingredients 1. 3 long cylindrical wangun /brinjal/eggplant, 2. heeng/asafetida, 3. soaked tamarind pulp/tamber or lemon juice, 4. salt to taste, 5. 1 tsp chili powder/marchwangan, 6. 1tsp shonth /ginger powder, 7. zeera /cumin seed/zeur, 8. ½ cup of water, 9. Oil, Method of Cooking 1. Cut eggplant/ baingan/ waangun into long pieces. 2. Deep […]

Use Ingredients 1. 4 cups water, 2. a pinch of dalchini/cinnamon, 3. 1/2 tsp fresh green tea (crushed), 4. 2 choti elaichi/cardamom, 5. 3 or 4 badams/almond (crushed), 6. sugar to taste. Method of Cooking Take water in a vessel or kettle. Add crushed tea leaves and allow it to one boil. Add sugar to […]

It is a delicious Dish, and usually a couple of ‘Rista’, along with a ladleful of its Gravy, are served per ‘Traem’, for 4 guests. It is also a good Dish for Domestic Meals. Use Ingredients 1. Minced Spiced Meat of Sheep or Goat – 1 kg 2. Mustard Oil – 1/2 cup 3. Aniseed […]

Goashtaba’ is called by Muslims as ‘The King of Dishes’ or ‘Dish of Kings’. It is famous for its flavour and taste. It is served as the last Meat Dish in a ‘Vazavan’ Feast, before the Dessert. Use Ingredients 1. Spiced and Condimented Minced Meat Sometimes Clarified Butter (H-‘Ghi’) is substituted partly in place of […]

An Emulsion of Onions and Shallots, is used in most of the Mulsim Dishes, and is prepared at the very start of a ‘Vazavan’ Dinner. In fact, this very skillfully prepared seasoning imparts a special aroma and a distinct flavour to most of the ‘Vazavan’ Dishes, so much so that preparation of this Emulsion alongwith […]

The following is a Recipe for only one kilogram of Minced Meat prepared for a small Dinner or a Domestic Meal. The Ingredients are increased proportionally, for larger quantities to be cooked for Big Dinners. Use Ingredients 1. Mutton or Goat’s Meat, of Leg without bones, preferably freshly slaughtered animal – 1 kg 2. Suet […]