Sunday, November 24, 2013

Rogan Josh (Kashmiri Recipe)

Some Info about kashmiri cooking ,Do not use ordinary Red Chilly Powder. Always use Kashmiri mirch powder or degi mirch powder.These will give you the required red color without making the food too hot.



About Rogan Josh:


Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.Rogan (روغن) means "clarified butter" or "fat" in Persian, while josh (جوش) means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.
Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude.
While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional short cuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted to taste. (Madhur Jaffrey's recipe calls for a 4:1 ratio of paprika to cayenne). 
In India, rogan josh is sometimes made with goat instead of Mutton, and there is a variety with beef as well, brisket being preferred.


Ingredients:

Mutton - 250 gm / 1/2 lb
Hing - 1/4 tsp + water (1tbsp)
Fennel Pd - 2 tsp
Ginger Pd - 1/2 tsp
Ginger Paste - 1 tsp
Red Chilly Powder - 1 to 2 tbsp
Salt - 3/4 tsp
Pepper Pd - 1/2 tsp
Green Cardamom Powder -1/4 tsp
Yogurt beaten - 1/4 cup
Water - 1/2 cup
Saffron - a pinch + warm water (1 tbsp)
Ghee - 1 tbsp

Method:

Take a pressure cooker and add ghee/oil then add mutton and hing water ....Saute till mutton becomes brown in color,then add all other ingredients except cardamom pd and yogurt and saute well then add water .....and pressure cook for 4 to 5 whistles then open the cooker once the pressure is released and its cooled completely....then add whipped yogurt and mix well (don't add yogurt to hot gravy it will curdle)and add cardamom pd and switch on the flame again and put it in very low flame and let it cook till oil floats on top and yogurt is incorporated well....


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