Kashmiri Mutton Rogan Josh

This traditional kashmiri dish is loaded with flavors like I have never tasted before. The original recipe calls for a root called ratanjot which gives this dish a unique red colour but in the absence of that I have used kashmiri chili powder which is sweeter in taste than regular chili powder and also gives that beautiful red colour.  The kashmiri pandits do not use garlic or onion to make this dish but I’ve added it to give the sauce a bit more body. I recently made this for a party and hence cooked almost 3kg of meat but the recipe has been adapted to make smaller quantities.


Mutton (lamb) 1 kg

Whole spices (4 cloves, a few threads of mace, black cardamom, 1/2 inch cinnamon, 3 bay leaves, 3 green cardamom, 6 black peppercorns)

1 small onion chopped fine

2 teaspoons ginger garlic paste

Mustard oil – 2 tablespoon

Curd beaten – half a cup

Salt to taste

1 teaspoon of sugar

2 tablespoon of dry Kashmir chili powder mixed in a little water

2 teaspoons dry ginger powder

3 teaspoons aniseed (saunf) powder

2 teaspoons cumin seeds

2 teaspoon garam masala powder

Half a cup ghee (clarified butter)

Half a teaspoon of asafoetida powder

1/2 teaspoon nutmeg powder


Marinate the meat with ginger garlic paste, mustard oil and salt and leave it aside. Preferably marinate the meat a day before if you can, but if you can’t then at least for a couple of hours, it makes the meat tender.

In a large wok, heat clarified butter. Add the whole spices and cumin. When it turns fragrant add the onion and brown lightly. Next add the marinated meat and cook on a slow flame sealing the meat and browning it. Add salt to taste and the sugar. It will leave water, dry up all the liquid.

Next add the asafoetida, kashmir chili paste and yogurt. Let it simmer for about 15-20 minutes on a slow flame till the meat is cooked. If the liquid had dried up you can add a little water.

Lastly add the ginger powder, nutmeg powder, aniseed powder and the garam masala. Cook for another 5 minutes and server hot with rice or Indian bread like naan.


You may even make the gravy thinner by adding more water to it. I like to add potatoes too but that is optional.



Banana, Date & Walnut Muffins

I have a fussy toddler who won’t touch fruit or dry fruit but loves muffins and cupcakes and so I’ve had to come up with this quick and disguised recipe to get him to eat something that is healthy but fun. I have used the classic combination of dates and walnuts with banana, but you may use orange, almond and raisin or apple, cinnamon and raisin etc. If you are using orange add some orange juice, grated rind and orange segments. You may even try making these with candied fruit.


2 eggs yolks separated from whites, whisk the whites till they form peaks and keep aside

Half a cup of chopped black dates

Half a cup of chopped walnuts

100 gm sifted all-purpose flour

100 gm soft unsalted butter

100 gm castor sugar

2 tablespoons warm water

1 teaspoon baking powder

1 soft over-ripe banana mashed

Pinch of salt


Take butter, sugar and egg yolks and beat them together till they form a golden-yellow soft mixture.

Slowly add the flour, salt and baking powder sifted together one tablespoon at a time. Beat the mixture well. Then add the mashed banana, dates and walnuts. Add warm water to the mix to get it to blend well.

Lastly fold in the beaten egg white and makes sure all lumps are removed. Try not to overwork the mixture.

Grease a muffin mold or place cupcake paper on a tray and spoon in 2 tablespoons of mixture.  Leave space for it to rise.

Bake in a pre-heated over for 25 minutes at 160-180 degree till a toothpick inserted in the center comes clean and the top of the muffin has browned evenly.

Cool and enjoy. They keep refrigerated for up to a week.