THE CRIME THRILLER

Andaman & Nicobar Island So Andaman and Nicobar Islands is a group of Indian Islands. And it is located in the Bay of Bengal . It comprises more than 500 islands. Of which only 38 are inhabited. Andamans is a year-round destination. You can go on a trip at any time of the year. But the best months are from Mid-October to Mid-May . Andamans is famous for scuba diving . For scuba diving, the best timings are from Mid-January to Mid-May. Now the question comes, how to reach Andaman and Nicobar Islands? So Andaman and Nicobar Islands has its airport in Port Blair which is also the capital city of Andamans. So we have direct flights from Kolkata , Chennai , Delhi , Vishakapatnam , Bengaluru to reach Port Blair. Andaman and Nicobar Places to visit in Andaman & Nicobar Island 1. Cellular Jail This is the most famous place in Andaman & Nicobar. The jail originally had seven wings but now only three can be seen standing through the test of time. They now stand a government hospita

 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