THE CRIME THRILLER

Grilled Lobster Lobster is the most popular dish of Andaman and Nicobar . It is made by grilling the lobster in a gill pan with butter or oil. Can be served with mashed potatoes. Grilled Lobster Ingredients 2 lobsters  2-3 peeled and cut into big cubes potatoes.  4 tbsp butter 2 tbsp finely chopped garlic Crushed black peppercorns 3-4 finely chopped fresh red chilies fresh parsley for garnishing  1tsp lemon rind 1tsp lemon juice  1tbsp fresh cream  Process of making Grilled Lobster Boil 4 cups water in a deep pan, add salt and potatoes and boil till potatoes are soft.  Boil 4 cups water in another deep pan, add salt and lobsters and cook for 8-10 minutes.  Mix half butter and some of the garlic in a bowl, add crushed peppercorns, red chilies, parsley, lemon rind, and lemon juice, and mix well. Set aside.  Put the lobsters in a bowl of cold water. Drain and put the lobsters on a worktop.  Discard the head from each lobster. Remove shells from the stomach area of lobsters with the help o

 Coconut Prawn A very popular dish in Andaman & Nicobar . In this recipe, we have to marinate the prawns and cook them with onion tomato, and coconut milk. So that this dish is very creamy. You can have it with steamed rice. Coconut Prawn Ingredients 2cups coconut milk 15-20 large washed prawns Salt as per taste 1/2tsp turmeric powder 1/2tsp red chilli powder 2 1/2tbsps oil 1tsp mustard seeds 2-3 dried red chillies 1 finely chopped onion 2 finely chopped tomatoes 10-15 curry leaves 2-3 green chillies Crushed black peppercorns as per taste 1tbsp tamarind pulp Fried curry leaves Process of making Coconut Prawn Take prawns in a bowl. Add turmeric powder, red chilli, and salt and mix well. Set aside to marinate for 15 to 30 mins. Heat oil in a Kadai. Add mustard seeds and let them splutter. Add dried red chillies and saute for 4-5 seconds. Add onion and mix well. Cook till it turns translucent. Add tomatoes and mix. Add salt, mix, cover and cook till the tomatoes turn soft and pulpy A

Tandoori Fish Tandoori fish is a delicious dish in one sitting. This dish is made more in Andaman because Andaman is in the middle of the sea and there is more fish here. In this recipe, we marinate the fish with spices and grill it in the tandoor. Tandoori fish Ingredients Cumin seeds 1 tbs Nutmeg ½ piece  Mace ½ piece Black peppercorns ½ tsp  Cloves 4-5  Cinnamon stick 1 Coriander seeds 1 tbs Carom seeds ½ tsp Dried fenugreek leaves 1 tbs Ginger 1-inch piece Garlic cloves 6-8 Green chili 1-2  Lemon juice 3-4 tbs  fish 1 kg Turmeric powder ½ tsp  Salt to taste Red chili powder to taste Yogurt thick ½ Cup  Mustard oil 1 & ½ tbs  Tandoori masala 2 & ½ tbs Gram flour 1 & ½ tbs Charcoal Fresh coriander chopped Process of making Tandoori Fish In spice, the mixer adds cumin seeds, nutmeg, mace, black peppercorns, cloves, cinnamon sticks, coriander seeds, carom seeds, dried fenugreek leaves, and blend to make a powder. Add ginger, garlic, green chili, lemon juice and blend well a

Chilly Curry Chili curry is another popular dish in Andaman and Nicobar . This dish is also known as Hyderabadi Curry. This dish is very tasty, aromatic, and spicy. This dish is prepared by adding mild chilies, onions, hot sesame, almonds, tomatoes, and many good spices. Chilly Curry Ingredients 6 big green chilies 3 Boiled And peeled Tomato 1 Chopped onion 1tsp garam masala 1/4tsp red chili powder 2tbsp peanuts 1/2tsp Mustard seeds 2small boiled and peeled potatoes 3/4tsp amchur power 3tsp lemon juice Fresh coriander leaves 5-6 curry leaves pinch of sugar salt as per taste Process of making Chilly Curry Take the green chilies and slit them in the center. Then carefully deseed the green chilies. To make the potato filling: In a bowl, add the boiled and mashed potatoes, coriander leaves, salt to taste, red chili powder, and amchur powder (raw mango powder), and mix all these ingredients together using your hands.  Your potato filling is ready. To fill the chili Fill the green chilies wi

Amritsari Kulcha It is a popular dish of Andaman and Nicobar . This dish is loaded with coriander leaves, onions, and lots of things. This dish is cooked in a tandoor. This dish is mostly served with cheese and chickpeas. Many people like this dish. It is a popular dish of Andaman and Nicobar. Amritsari Kulcha Ingredients For Dough Refind flour 2cups Castar Sugar 1tsp Baking powder 1/4tsp Baking soda 1/4tsp Ghee 4tbsp Beaten curd 1/4cups For filling Coriander seeds 1tbsp Cumin seeds1tbsp Finely  Chopped 2 onions  Green chilies 2-3 Fresh coriander leaves 1/4 cup Amchur Powder 1tsp Boiled mashed potato 4 salt as per taste Process of making Amritsari Kulcha For Dough In a bowl, mix refined flour baking powder, baking soda, castor sugar, and knead it well. For Filling Add boiled potatoes and mashed well. Mix well till the mixture gets creamy. Add salt to taste and mix well and keep it aside. In a pan, add cumin Seeds, Coriander Seeds Dry roast them well, crush them coarsely and keep them a

Fish Curry This is a very tasty dish. And this dish is made in the home of almost all Indians. Andaman & Nicobar This place is near the sea. So there is no shortage of fish here. So if you are a seafood lover then this is a great place for you. Fish curry Ingredient 500gm Fish 130gm Onions 1tsp Kasuri methi 10-15 curry leaves 4tbsp juice of Tamarind 1.5 coconut milk Salt as per taste 2tbsp Coriander Leaves 3tbsp Oil Oil of deep-frying the fish For Fish marination 1/4tsp Turmeric powder 1tsp Red chili Powder Salt as per taste For Masala Paste 1tsp Cumin seeds 1/4tsp Turmeric Powder 1.5 Coriander Powder 1.5 Red chili powder 2-3 green chili 10 garlic cloves 2 dried red chili Preparation Clean, wash and pat dry the fish items. Add the turmeric, red chili powder, salt and blend well. put aside for thirty minutes. to arrange the Masala paste, take a pan and dry roast the red chilies and cumin seeds on low heat for one minute. currently, add the garlic cloves and continue preparation on

 Yogurt Lamb Curry Yogurt Lamb Curry To make this dish, we mix all the spices and mutton in curd, after marinating it for 2 to 3 hour, we leave it to cook on low flame. This recipe is very easy and quick to make. Ingredient 1. 1kg Boneless Mutton 2 . 2 Cups of Yogurt 3. 200g Fresh Cream 4. 3 1/2 Heaped Tbsp Ginger-Garlic Paste 5. 2 Black Cardamom Pounded 6. 1 Tsp Cinnamon Powder 7. 2 Heaped Tsp Crushed Black Pepper 8. Green Chilli 9. Salt as per taste 10. Mint Leaves 11. Blob of Butter 12. Coriander for Garnish Process of making Yogurt Lamb Curry Step-1. Add Yogurt, Ginger-Garlic Paste, Salt, Cinnamon Powder, Cardamom Pounded, Black Pepper, Green Chilli, Mint Leaves to Mutton Step-2. Mix it well Step-3. Rest the marinated mutton about 1/2 an hour Step-4. Dump this marinated mutton on saucepan Step-5. And stir it well Step-6. let it cook Step-7. Cover it with Lid and cook the till the meat is tender Step-8. you can add water about 2 to 3 cup for gravy Step-9. Add some pepper

 Kashmiri haakh (Kashmiri Saag) Kashmiri Haakh (kashmiri Saag) Haakh (saag) is a different type of greens that is made in Kashmir, this green is not mustard greens or spinach greens, all these are found only where Kashmiri vegetables are found, it is very easy to make Kashmiri saag, people in Kashmir It is also eaten by mixing it with mutton or mixed with chicken. Ingredient 1. Green Chillies 2. Var Masala 3. Salt as per taste 4.  Asafoetida 5. 1 1/2 spoon oil 6. 2 Red chilli 7. Kashmiri Haakh Leaves Process of making Kashmiri Haakh Step-1. Heat a saucepan Step-2.  add 1 1/2 spoon oil in pan and wait till the oil is hot Step-3. Add 1/2 spoon Asafoetida Step-4.  Add 2 Red chillies Step-5. Add 2 glasses of water  Step-6.  Add salt as per taste Step-7.  wait till the water is boil Step-8. Add Haakh leaves to the pan and let it boil for a while Step-9. Steam it for 10 minutes Step-10. after that add 2 green chillies Step-11. Serve with Rice This Blog is created by watching orzoo kitchen Y

Dum Aloo Dum Aloo In India, we call potato the king of vegetables, this dish Dum Aloo is made in many states of India, Kashmir is one of them Kashmiri Dum Aloo is a bit difficult to make because you use very few spices in it like curd, ginger powder, fennel and Kashmiri red chili powder. It is also difficult to make this dish because when we use more spices then we can control the taste of food but when we use less spices then it is difficult to control the taste. Ingredients 500 gm peeled baby potato Mustard oil to deep fry 1cup curd 1tbsp fennel powder 1tbsp ginger powder 1tbsp Kashmiri red chilli powder 1tbsp mustard oil 1 black cardamom 2 cloves 1/2 tsp caraway seed pinch of asafoetida salt as per taste Process of making Dum Aloo Step-1. Pick the all sides potatoes using fork Step-2.  Deep fry the potatoes in mustard oil till its 70% cooked Step-3. For the curry, heat mustard oil in a pan. Step-4. Add yogurt in a bowl, mix in fennel powder and ginger powder and mix it well Step-5.

Mutton Ribs Mutton Ribs (Kashmiri style)  The special thing about this dish is that in this we boil the mutton in milk and mustard oil and with some spices until the gravy is ready, after the gravy is done, we deep fry the mutton in oil. Ingredients 1 kg Lamb ribs 6-7 cups of milk or water 5 green cardamom 10-11 cloves 5 black cardamom 1 cinnamon stick 1tsp fennel powder 1tsp ginger powder 1tsp turmeric powder Salt asper taste 1tbsp ginger garlic paste Process of making Kashmiri Style Mutton Ribs Step-1. heat a saucepan. Step-2.  Add 6-7 cups of milk or water, black cardamom, green cardamom, cloves, cinnamon stick, ginger garlic paste, fennel powder, ginger powder and salt as per taste Step-3. Cover the lid and allow it to boil. Step-4. After boiling start adding the mutton pieces (milk or water must be enough to cover the mutton pieces) Step-5. Cook covered on medium flame for 2 whistle or till half done. Step-6. after that add 1tsp turmeric powder. Step-7. Reduce the flame and slow c

 Nadru Yakhni Nadru Yakhni Nadro is a very special vegetable in Kashmir, in Hindi we also call it Kamal kakdee (lotus cucumber), if this dish is not made in any festival of Kashmir, then it seems very incomplete. Nadru Yakhni is made in many ways in Kashmir, but among them, Nadru Yakhni is one of them. Ingredients lotus cucumber Asafoetida 1/2 spoon ginger powder salt as per taste 1/2 spoon cumin 1 1/2 spoon fennel powder 1 black cardamom 1/2 spoon cardamom powder garam masala 2 small cup of curd oil 1 big spoon Process making Nadru Yakhni Cut small and thick pieces of peeled nadru. heat a cooker. Aad 1 big spoon oil. Shallow fry the Asafoetida, add cumin. Add Nadru pieces and shallow fry. Add salt as per taste. Add 1 crushed black cardamom Add fennel powder Add ginger powder Add 1/2 spoon garam masala Add cardamom powder And saute well. After that add 1 glass water. Mix it thoroughlt and close the cooker. Cook for 10 min. Take 2 small bawls of curd and whip it. Add the whipped curd an

 Chicken Pulao Chicken Pulao It is a very aromatic dish. This dish is cooked by boiling rice with hot spices and then cooking the chicken in mustard oil and then mixing the chicken and rice together. It almost looks like chicken biryani. This dish is made almost everywhere in India. Ingredients 500gm Chicken 500gm washed rice 1 spoon fennel 1 tsp celery 200gm onoin 1/2 cup milk 3-4 cloves 1 Cinnamon stick 2 black cardamom 1tsp black pepper 1tsp cumin 2 bay leaf A pinch of saffron 1tbsp ginger garlic paste 2 green chilli 1/2 tsp chicken powder 10-15 almonds 1 spoon Raisin 8-10 pistachio few pieces of chopped coconut Process of making Chicken Pulao Take a saucepan Add 2tbsp oil Add ginger garlic past, black cardamom, black pepper, cloves, bay leaf. And saute well. After that chicken and Cook the chicken well in oil Add one cup water. cover the lid and cook it for 10 min. when the chicken is done. Take out the chicken in a separate vessel. In the same saucepan put 2 tbsp oil Add onion to

 Kashmiri Khatte Baingan Kashmiri Khatte Baingan  This dish is similar to the common brinjal curry made in India, just a little different from it because this vegetable is sour in taste. Because tamarind water is used in it and it is sour in taste, hence the name of this vegetable is Khatte Baingan. Ingredients 1. 500gm eggplant  2. Oil 60ml 3. 1tsp fennel seeds 4. 1tsp nigella seeds 5.  1tbsp garlic 6.  1 1/2 tbsp ginger 7. 200gm onions 8. 200gm tomato 9. 2 1/2tbsp green chilli 10. salt as per taste 11. 1tsp red chilli powder 12. 1tsp turmeric 13. 1/2tsp Alkanet powder 14. 300ml tamarind pulp 15.  Coriander for garnishing Process of making Kashmiri Khatte Baingan step-1. take egg plant, make a cut horizontally and vertically in center. step-2.  Heat oil in a skillet and fry until it turn brown in color. step-3. Drain it and keep aside. step-4. Heat oil in a pan add 1tsp fennel seeds,1tsp nigella seeds, 1tsp garlic, 1 1/2tsp ginger and saute for 2-3 min until it turns brown in color. s

 Kashmiri Paneer Chaman Kashmiri Paneer Chaman This is a very special dish of Kashmir. It is special because milk and saffron are used in this dish. In this dish, paneer is boiled with saffron and milk till the milk becomes thick. Ingredients 400gm of Paneer 2 cups of milk 8 cloves 1tsp fennel powder 1/3 tsp dry ginger powder 2 cinnamon stick 4 green cardamom 2 bay leaves Pinch of Saffron Pinch of Turmeric 2tsp Mustard oil Salt as per taste Process of making Kashmiri Paneer Chaman  Cut Paneer into 3' x 1' pieces. With a pinch of saffron boil 1 cup milk. Turn off the heat and soak the pieces of paneer in milk. Other preparation. To 1/4 cup of water add the turmeric, fennel powder and mix well. Set aside. Making the chaman qaliya In saucepan heat the mustard oil to smoking point. The mustard oil should become colorless. Turn down the heat and let the oil cool a bit. Add cumin, cloves, cinnamon, green cardamom, bay leaves and stir for few seconds Add water with spice powder and br

 Rogan josh Rogan Josh There are two types of Rogan Josh in Kashmir, Kashmiri Muslim style Rogan Josh and Kashmiri Hindu style Rogan Josh, this food is named Rogan Josh because its color is red and the reason for the color of this food is the bark of a tree which is known as Ratanjot because of this its color becomes red and that is why we call it Rogan Josh. Rogan Josh Muslim style uses ginger garlic and onion but Rogan Josh Hindu style does not use ginger garlic and onion tomato. Preparation time - 5 min Cooking time - 35 min Serves - 4 Ingredients of Rogan Josh 1. 1/2 cup mustard oil 2. 5 cloves 3. 1-2 green cardamom 4. 500gm mutton 5.  3/4 cup curd 6. few strands of saffron 7. 1tsp ginger powder 8. 1/2tsp fennel powder 9.  1 1/2tsp Kashmiri red chilly powder 10.  1/4 cup mutton stock 11. Salt to taste 12. 1-2 Ratanjot 13. 1/2 cup ghee Process of making Rogan Josh Step-1.  Heat a saucepan. Step-2.  Add mustard oil, cloves, cardamom, mutton. Step-3.  Saute Well. Step-4.  In a bawl a

 Rajma Rajma This dish is similar to that made in India today, but the difference in Kashmiri Rajma is that onion and tomato are not used at all in it. Ingredients 320gh washed and soaked overnight rajma beans. 1-2 bay leaf. 5 cups of water. 300-350 gm of tomato pure 3tbsp mustard oil. 1tsp cumin seed 3/4 asafetida. 1tbsp ginger paste. 4tsp coriander powder. 3/4tsp Kashmiri red chilli powder. fresh coriander leaves for garnish.  salt as per taste. Process of making Rajma Close the rajma in pressure cooker with water, salt and bay leaf and wait till it comes to 1 whistle, after that let the rajma cook on low flame for 10 minutes. Filter the kidney beans and separate them from the water. In a saucepan, heat the oil over a medium flame. Add cumin seed and when then change color, lower the heata little and add asafetida and ginger. Stir for a few second and then add in the tomato pure and mix well. put coriander seed powder and the red chilli powder. Cook until the spices get incorporated