Category: Non Vegetarian Recipes

Full written recipe for Goan Fish Curry

Prep time: 10-15 minutes
Cooking time: 30-35 minutes
Serves: 4 people

Ingredients:
KINGFISH | सुरमई 4 PIECES
SALT | नमक TO TASTE
COCONUT | नारियल 1 NO. / 1 CUP PACKED (SCRAPED)
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 7-8 NOS. (OPTIONAL)
CUMIN SEEDS | जीरा 1/2 TSP
GARLIC | लेहसुन 5-6 CLOVES
GINGER | अदरक 1 INCH
TAMARIND | इमली MARBLE SIZED BALL
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
ONION | प्याज़ 1 SMALL. (CHOPPED)
SALT | नमक A PINCH
WATER | पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 1-2 NO. (SLIT)
KOKUM | कोकम 3-4 PIECES.
TRIPHAL | त्रिफल 1/4 TSP
SALT | नमक TO TASTE
Method:
Sprinkle salt to taste over the fish slices & give it a gentle rub, then flip the slices & season the other side similarly.
Place the seasoned fish inside the fridge until you add it in the gravy.
To make the paste for the curry add the scraped coconut into the mixer grinder jar along with kashmiri red chillies, coriander seeds, black peppercorns, cumin seeds, garlic, ginger, tamarind, turmeric powder, then finally add water as required & grind everything into a fine paste.
In a bowl or a small plate add a chopped onion, sprinkle a pinch of salt & mix it with your finger while mashing them gently.
Further add these onions in a clay pot or any vessel that you’re cooking the fish curry in along with the paste then add water as required to make a thin curry.
Switch on the flame to high & bring the curry to a boil, add slit green chillies & kokum once the curry comes to a boil & stir well, let the curry simmer for 2-3 minutes.
Next add the fish then crush & add the Sichuan peppercorns, do not stir the curry using a spatula, instead lift the pot using a cloth & swirl it around to gently mix everything.
Taste the curry for salt at this stage & adjust accordingly, continue to cook the curry for 8-10 minutes until the fish is cooked.
Your delicious goan fish curry is ready, serve it hot with rice.

#YFL #SanjyotKeer #goanfishcurry

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Intro 0:00
Marination 1:56
Paste 3:24
Onion process 6:54
Final process 7:17
Plating 12:00
Outro 13:00

Full written recipe Mutton Rogan Josh

Prep time: 10-15 minutes
Cooking time: 1 hour 15-30 minutes
Serves: 4-5 people

Ingredients:
MUSTARD OIL | सरसों का तेल 1/3 CUP
WHOLE SPICES
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 2 INCH
GREEN CARDAMOM | हरी इलायची 5 NOS.
BLACK CARDAMOM | बड़ी इलायची 2 NOS. (CRUSHED)
CLOVES | लौंग 4 NOS.
JAVITRI | जावित्री 1 NO.
NUTMEG | जायफल A SMALL PIECE
MUTTON | मटन 1 KG
CURD | दही 3/4 CUP
POWDERED SPICES
FENNEL SEED POWDER | सौंफ का पाउडर 2 TSP
ASAFOETIDA | हींग 1 TSP
GINGER POWDER | सौंठ पाउडर 1 TBSP
SAFFRON | केसर A FEW STRANDS (OPTIONAL)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP
SPICY RED | तीखी लाल मिर्च पाउडर 1 TSP (OPTIONAL)
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
RATAN JOT | रतन जोत 1 PIECES
GHEE | घी 3 TBSP
Method:
Set a kadhai over high heat & add the mustard oil, heat the oil over high flame until it reaches its smoking point, then switch off the flame & let the oil cool down slightly.
Further add all the whole spices along with the mutton, stir well & cook the mutton over high flame for 7-8 minutes.
Once the mutton gets seared in a separate bowl add the curd along with all the powdered spices & whisk it well, add then whisked curd mixture to the mutton with salt & stir well, cook over medium high flame until the curd & the spices are cook & the oil separates.
Add hot water once the oil separates, make sure you don’t add a lot of water, the water should barely cover the mutton.
Stir well & then cover the kadhai, now cook the mutton over low flame until itsfully cooked, the time taken will depend upon the quality of the mutton, you can open the lid at long intervals to stir the mutton & check the doneness.
Once the mutton is cooked taste & adjust the salt if required.
Then set a small pan over high heat & add ghee, once the ghee gets hot, lower the flame & add ratan jot, stir well & cook it with the ghee for 2-3 minutes.
Further strain & add the ghee over the mutton & mix well.
Your Mutton Rogan Josh is ready, serve with rotis & rice.

#YFL #SanjyotKeer #muttonroganjosh

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Intro 0:00
Mutton 1:48
Red ghee 5:43
Plating 6:39
Outro 7:42

Full written recipe for Malvani Chicken Curry

Prep time: 15-20 minutes
Cooking time: 1hr 15-20 minutes (desi chicken), 40 -45 minutes (broiler chicken)
Serves: 7-8 people

Ingredients:
Hirva Vaatan
FRESH CORIANDER | हरा धनिया A HANDFUL
GREEN CHILLI | हरी मिर्च 4-5 NOS.
GINGER | अदरक 2 INCH
GARLIC | लेहसुन 15 CLOVES
WATER | पानी AS REQUIRED
Marination
CHICKEN | चिकन 2 KG (DESI)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
MALVANI MASALA | मालवणी मसाला 3 TBSP
HIRVA VAATAN
LEMON JUICE | नींबू का रस 1 TBSP
Wet Vaatan
OIL | तेल 2 TBSP
ONION | प्याज़ 3 MEDIUM SIZED. (SLICED)
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TSP
CLOVES | लौंग 3-4 NOS.
CINNAMON | दालचीनी 1/2 INCH
GARLIC | लेहसुन 12-15 CLOVES
GINGER | अदरक 2 INCH
COCONUT | नारियल 1.5 NO. (GRATED)
WATER | पानी AS REQUIRED
Curry
OIL | तेल 5-6 TBSP
ONION | प्याज़ 2 NOS. (CHOPPED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
MALVANI MASALA | मालवणी मसाला 4-5 TBSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TATSE
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
Method:
Add the fresh coriander, green chilli, ginger, garlic & water into a mixer grinder jar & grind into a fine paste, make sure you add very little water. Your green vaatan is ready.
Add the chicken into a large bowl, I’m using desi chicken today you can use broiler chicken too, further add all the ingredients of the marinade & mix it well with the chicken, set it aside to marinate until you do the further process.
To make the wet vaatan set a kadhai over high flame & add oil, once the oil gets hot add the onions & cook them over high flame briefly & then add coriander seeds, black peppercorns, cloves & cinnamon, stir & cook until the onions turn translucent.
Once the onions turn translucent, add garlic, ginger & coconut, stir well & cook until the coconuts turns slightly golden brown, then transfer the onion & coconut into a bowl & cool them down completely.
Then transfer it into a mixer grinder jar & grind it into a fine paste using very little water, your wet vaatan is ready.
I’m cooking the chicken curry over a chulha today, you can follow the same steps & cook the curry over a stove.
Set the handi over the flame & add the oil, once the oil heats up, add in the onions & cook them until they turn light golden brown.
Once the onions turn light golden brown, add kashmiri red chilli powder, malvani masala & a splash of hot water, stir & cook the spices for 2-3 minutes (make sure you lower the flame before adding the spices).
Further add the wet vaatan you prepared earlier & stir well, cook the vaatan while stirring frequently until the oil separates, if the masala becomes too dry while cooking it then add hot water as required & continue to cook the masala.
Once you have cooked the masala, add in the marinated chicken along with salt to taste, stir well & cook the chicken over high flame then add hot water & stir well, further partially cover the vessel with a lid & cook until the chicken is done.
Since I have used desi chicken, it will take about 45 minutes to an hour to cook fully, if you are using broiler chicken then it should cook in about 20-25 minutes.
Remove the lid after long intervals & stir the chicken, is you want the curry to be thickn then add less water initially & if you want it to be thinner then add more water.
Once the chicken is cooked & the oil comes floating on the top, taste & adjust the seasoning accordingly then add freshly chopped coriander & stir well.
Your malvani chicken curry is ready, serve it hot with bhakris & rice.

#YFL #SanjyotKeer #chickenrecipe

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Intro 0:00
Marination 0:56
Wet vatan 2:36
Final cooking 5:00
Plating 8:33
Outro 10:08

Full written recipe for Mutton Curry (cooker)

Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
Marination
MUTTON | मटन 1 KG
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
LEMON JUICE | निंबू का रस 1 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 3 TBSP
CURD | दही 200 GRAMS
Curry
OIL | तेल 2-3 TBSP
GHEE | घी 2-3 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
GREEN CARDAMOM | हरी इलायची 2 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
BLACK CARDAMOM | बड़ी इलाइची 1 NO.
CINNAMON STICK | दालचीनी 1 INCH
ONION | प्याज़ 350 GRAMS (SLICE)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI | तीखी लाल मिर्च पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी A SPLASH
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
LEMON JUICE | निंबू का रस 1 TSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
Method:
Add the mutton into a large bowl along with salt, turmeric powder & the remaining ingredients of the marinade, mix well using your hands, you can marinate the mutton for a few hours if you have the time.
Set a pressure cooker over high flame & add the oil & ghee into it, once the ghee gets hot, add in all the whole spices along with the onions, stir well & cook over high flame until the onions turn golden brown.
Once the onions turn light golden brown, add in the ginger garlic chilli paste & slit green chillies, stir well & continue to cook until the onions turn golden brown.
Further lower the flame & add all the powdered spices, stir & immediately add a splash of hot water & cook the spices for 2-3 minutes until the fat gets separated.
Once the ghee gets separated, add the marinated mutton & salt, stir well & sear the mutton over high flame for 4-5 minutes.
Then add hot water as required to cover the mutton & mix well, put the lid on & cook the mutton over high flame until the first whistle & then set the flame to low & cook for 12-15 minutes, the time taken for the mutton to be cooked will depend upon its quality.
Once cooked, switch off the flame & let the cooker de-pressurize, open the lid after the cooker has de-pressurized & if the mutton hasn’t cooked fully, you can cook it over high flame for a few more minutes until it is done.
Further, switch on the flame to high & stir it well, then add garam masala, roasted kasuri methi powder, lemon juice & fresh coriander, stir & cook for 1-2 minutes.
Your easy mutton curry is ready, serve it hot with rotis & rice.

Garam masala – https://youtu.be/xih_pk8O6DU

#YFL #SanjyotKeer #muttoncurry

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Chapters
Intro 00:00
Marination 1:00
Curry 1:23
Plating 5:22
Outro 7:05

Full written recipe for Prawns Koliwada

Prep time: 10-15 minutes
Cooking time: 10-15 minutes (excluding marination time)
Serves: 3-4 people

Ingredients:
First marination
PRAWNS | झींगे 500 GRAMS
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
LEMON JUICE | निंबू का रस 1 TBSP
Vaatan
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
GARLIC | लेहसुन 10-12 CLOVES
GINGER | अदरक 1/2 INCH
GREEN CHILLI | हरी मिर्च 3 NOS.
WATER | पानी AS REQUIRED
Batter & frying
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
SPICY RED CHILLI POWDER| तीखी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
BLACK SALT | काला नमक 1/2 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर 1/4 TSP
DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
CHAAT MASALA | चाट मसाला 1/2 TSP
ASAFOETIDA | हींग A PINCH
LEMON JUICE | निंबू का रस 1 TSP
OIL | तेल 1 TBSP
EGG WHITE | ऐग व्हाइट 1 NO.
GRAM FLOUR | बेसन 3 TBSP (FINE)
CORN FLOUR | कॉर्न फ्लोर 4 TBSP
Method:
Transfer the prawns into a bowl & add salt, turmeric powder & lemon juice, mix well & let the prawns marinate for 15 minutes.
While the prawns are marinating add the fresh coriander, garlic, ginger, green chilli, water into a mixer grinder jar & grind it into a fine paste to make the vaatan.
Once the prawns have marinated add the vaatan along with all the powdered spices & lemon juice, mix well & then add the oil & continue to mix until the prawns get coated well with the masalas.
Further add in the egg white, gram flour & corn flour, mix really well & the prawns are ready to be fried.
Heat oil in a deep pan until it gets moderately hot (170 C) then carefully drop the prawns into the hot oil in small batches, fry until slightly golden brown then remove them onto a sieve & let them rest for 5 minutes.
Switch the flame to high & heat the oil slightly more to flash fry the prawns, after the prawns have rested add them back into the oil & fry briefly until they get crisp & golden brown.
Further transfer them into a sieve so that all the excess oil drips off.
Your prawns koliwada are ready, serve them hot & sprinkle some ch
Chutney
Ingredients:
MINT | पुदीना 2 CUPS
FRESH CORIANDER | धनिया 1 CUP
ONION | प्याज़ 2 NOS. MEDIUM SIZED
TOMATO | टमाटर 1 NO.
GARLIC | लेहसुन 15-20 CLOVES
GINGER | अदरक 1 INCH
SPRING ONION GREENS | हरे प्याज़ के पत्ते 1/2 CUP (OPTIONAL)
GREEN CHILLIES | हरी मिर्च 8-10 NOS.
TAMARIND | इमली A LEMON SIZED BALL
SALT | नमक TO TASTE
BLACK SALT | काला नमक A PINCH
CHAAT MASALA | चाट मसाला A PINCH
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients of the chutney into a mixer grinder jar & grind it into a fine chutney.
Your special green chutney is ready, you can pair this with any fried seafood dish.

#YFL #SanjyotKeer #prawns

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Intro 0:00
Marination 0:45
Frying 2:41
Secret Chutney 4:50
Plating 5:37
Outro 6:11

Full written recipe for Mutton Dum Biryani

Prep time: 35-40 minutes
Cooking time: 1.5 hours (excluding marination time)
Serves: 7-8 people

Birista
Ingredients:
ONION | प्याज़ 750 GRAMS
Method:
To make birista you need to cut the onions in a specific way, so firstly peel the onions & cut them in half & now you need to cut the onions length wise, make sure that the slices are neither too thin nor too thick & the slices are evenly cut.
Once you have cut all the onions you need to separate all the layers.
Now to fry the onions, heat oil in a kadhai till it gets moderately hot, if you have a thermometer then the temperature of the oil should be 135 C.
The quantity of the oil should not be too much, the oil should only come up till the surface of the onions.
Once the oil is hot, transfer the onions & fry the onions on high flame while continuously stirring them, the onions will start releasing their moisture & the temperature of the oil will tend to drop which is why you’ll need to fry them on high flame.
If the oil is extremely hot in the beginning the onions will fry quickly from the outside but won’t lose their internal moisture & they will turn out to be limp & not crispy.
After frying them for 15-20 minutes & once they get slightly light golden brown, you’ll need to be very attentive, remove the onions from the hot oil using a spider at this very stage, you can use a ladle to scoop out the onions from the oil & then transfer them onto the spider.
Transfer the fried onions on a tissue lined tray or plate & spread them using two forks so that they cool down quickly, dab them from the top using a tissue paper to get rid of any excess oil, reserve a few tablespoons of this oil to use in the marinade.
Let the birista cool down for 5-6 minutes, your perfectly coloured & crispy birista is ready.
We will use 80% of the birista for the marinade & the remaining 20% will be used while layering the biryani & as garnish.

Biryani Masala
Ingredients:
CORIANDER SEEDS | धनिया 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
CARAWAY SEEDS | शाह जीरा 2 TSP
GREEN CARDAMOM | हरी इलायची 2 TBSP
BLACK CARDAMOM | बड़ी इलाइची 5-6 NOS.
CINNAMON | दालचीनी 3 INCH
BLACK PEPPERCORNS | काली मिर्च 1 TBSP
SPICY RED CHILLIES | तीखी लाल मिर्च 7-8 NOS.
BAY LEAF | तेज पत्ता 7-8 NOS.
CLOVES | लौंग 2 TSP
MACE | जावित्री 3 NOS.
KASURI METHI | कसूरी मेथी 1 TBSP
TURMERIC POWDER | हल्दी 1/2 TSP
NUTMEG | जायफल 1/2 NOS. (GRATED)
SALT | नमक A LARGE PINCH

Mutton
Ingredients:
Marination
MUTTON | मटन 750 GRAMS
SALT | नमक TO TASTE
LEMON JUICE | निंबू का रस 1/2 TBSP
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 5 TBSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 3 GREEN CHILLIES
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
BIRYANI MASALA | बिरयानी मसाला 2 TBSP
MINT | पुदीना A SMALL HANDFUL (CHOPPED)
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
BIRISTA | बिरिस्ता 80%
BIRISTA OIL | बिरिस्ता वाला तेल 5 TBSP
CURD | दही 300 GRAMS (WHISKED)
Cooking
BIRISTA | बिरिसता OIL 2 TBSP
POTATO | आलू 2 NOS. (OPTIONAL)
HOT WATER | गरम पानी 500 ML
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
MINT | पुदीना A SMALL HANDFUL (CHOPPED)
BIRISTA | बिरिस्ता
BIRYANI MASALA | बिरयानी मसाला A PINCH

Rice
Ingredients:
BASMATI | बासमती 750 GRAMS
WATER | पानी AS REQUIRED (TO SOAK)
WATER | पानी 5 LITRE (TO BOIL)
SALT | नमक TO TASTE
STAR ANISE | चकरी फूल 1 NO.
BAY LEAF | तेज पत्ता 2 NOS.
GREEN CHILLI | हरी मिर्च 1 NO.
CLOVES | लौंग 3-4 NOS.
BLACK PEPPERCORNS | काली मिर्च 3-4
GREEN CARDAMOM | हरी इलायची 3-4 NOS.
CARAWAY SEEDS | शाह जीरा 1 TSP
LEMON JUICE | निंबू का रस 1 TSP (ADD THE SLICE)
Layering
Ingredients:
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
MINT | पुदीना A SMALL HANDFUL (CHOPPED)
BIRISTA | बिरिस्ता
MILK & SAFFARON | दूध और केसर 2-3 TBSP
GHEE | घी 2-3 TBSP (MELTED)

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Intro 0:00
Birista 1:27
Biryani masala 4:48
Marination 7:04
Mutton pressure cooker preparation 9:53
Rice soaking 12:12
Layering 14:13
Dum 15:00
Plating 17:03
Outro 18:43

Full written recipe for Chicken Tandoori
Prep time: 20-25 minutes (excluding marination time)
Cooking time: 35-40 minutes
Serves: 3-4 people

Marination
Ingredients:
For hung curd
CURD | दही 3/4 CUP
1st Marination
CHICKEN | चिकन 750 GRAMS (LEG & THIGH)
SALT | नमक TO TASTE
LEMON JUICE | निंबू का रस 2 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
2nd Marination
MUSTARD OIL | सरसों का तेल 2-3 TBSP
KASHMIRI RED CHILLI POWDER / DEGI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर / देगी मिर्च पाउडर 1 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 1 TBSP
KASHMIRI RED CHILLI PASTE | कश्मीरी लाल मिर्च की पेस्ट 2-3 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
BLACK SLAT | काला नमक 1/2 TSP
CHAAT MASALA | चाट मसाला 1/2 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी पाउडर 1/4 TSP
CARDAMOM POWDER | इलायची पाउडर 1/4 TSP
SALT | नमक TO TASTE
HUNG CURD | टंगा हुआ दही

Ingredients:
BUTTER | मक्खन AS REQUIRED (MELTED)

Green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना ½ CUP
ONION | प्याज़ 1 NO.
GARLIC | लेहसुन 3-4 CLOVES
GINGER | अदरक ½ INCH
GREEN CHILLI | हरी मिर्च 4-5 NOS.
TAMARIND | इमली 1 TSP
JAGGERY | गुड़ 1 TSP
BLACK SALT | काला नमक 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
SALT | नमक TO TASTE
ICE CUBE | आइस क्यूब 1 NO.
WATER | पानी AS REQUIRED

Red Chutney
Ingredients:
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 15-20 NOS. (SOAKED & DESEEDED)
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
MINT | पुदीना A SMALL HANDFUL
TAMARIND | इमली 1/4 CUP
GARLIC | लेहसुन 8-10 CLOVES
CUMIN POWDER | जीरा पाउडर 1 TSP
GREEN CHILLI | हरी मिर्च 4-5 NOS.
JAGGERY | गुड़ 1 TSP
BLACK SALT | काला नमक 1 TSP
SALT | नमक TO TASTE
OIL | तेल 1 TBSP
WATER | पानी AS REQUIRED

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