Recipe

Kashmiri Mild Curry

Ingredients:

Kashmiri Mild Curry - 3tbsp
Poultry or Meat - 2 lbs *
Plain yogurt, beaten - 2 cups
Vegetable oil - 2 tbsp
Evaporated milk - 4 tbsp
Fruit cocktail - 1/2 cup, chopped
Raisins - 1/4 cup
Sliced almonds - 2 tbsp
Cashew - 2 tbsp, chopped

*Subsitute poultry/meat with your choice of seafood or vegeables, like red potatoes and fresh mushroom.

Preparation:

Cut meat into one-inch cubes. Mix meat with yogurt, Kashmiri Mild Curry and vegetable oil in a pot. Bring to a boil. Cover tightly and cook on medium-low heat for 30-35 minutes or until done. Finish with fruit cocktail, raisins, almonds, cashews and evaporated milk. Bring to boil and simmer for 5-7 minutes until it reaches coating consistency. Serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, New Delhi Vegetable Kabobs and Pita bread.

Optional: 1/6 tsp. corn starch for smoother consistency.

$3.95    

Ingredients:

Coriander powder, Paprika powder, Garlic powder, Salt, Cinnamon powder, Clove powder, White Pepper powder, Cumin powder, Fenugreek powder, Ginger powder, Cardamom powder, Red chili powder, Turmeric powder, Crushed Poppy seed, Natural Saffron flavor, Nutmeg powder, Mace powder, Saffron.

History:

It was necessary for the royal chef to travel with a supply of cardamom, cinnamon and clove because the Marajah of Kashmir (1860) liked them so much. This blend's origin is tied to this fact.

In this meal plan succulent Kahmiri Beef Masala (or Kashmiri Potato Mushroom Curry, if you prefer a vegetarian meal) is served with Sweet & Tangy Mango Soup, delicious New Delhi Vegetable Kabobs, Vegetable Saffron Rice and flour tortillas.

Meal Plan 4:

• Sweet & Tangy Mango Soup.


• Vegetable Saffron Rice.
  Follow standard recipe for Bombay Saffron Rice. Add one cup of mixed vegetables to the pot and cook for 1 minute, before adding rice.


• New Delhi Vegetable Kabobs.


• Flour tortillas. Serve warm with the meal.