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Crispy, melt-in-mouth Kabargah paired with tangy radish raita. A protein-packed, soul-satisfying comfort food!

A celebrated Kashmiri delicacy, Kabargah features tender mutton ribs first simmered in milk and aromatic spices, then fried in ghee to a perfect golden crisp. A true taste of Wazwan cuisine.
Serving size: 1 serving

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

A refreshing and pungent Kashmiri chutney made with grated radish and creamy yogurt. This simple, no-cook recipe is spiced with green chilies and mint, making it a perfect cooling side for spicy Kashmiri dishes like Rogan Josh or Yakhni.
Serving size: 0.25 cup




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Crispy, melt-in-mouth Kabargah paired with tangy radish raita. A protein-packed, soul-satisfying comfort food!
This kashmiri dish is perfect for dinner. With 1053.3999999999999 calories and 44.39g of protein per serving, it's a nutritious choice for your meal plan.
Prepare and Simmer the Mutton Ribs
Cool the Ribs Completely
Fry the Ribs to a Golden Crisp
Serve Hot
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the Radish: Wash, peel, and finely grate the radishes. Place the grated radish in a muslin cloth or a fine-mesh sieve. Press and squeeze firmly to remove as much water as possible. This is the most critical step to ensure a thick, creamy chutney. Discard the water.
Prepare the Yogurt Base: In a medium-sized mixing bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
Combine Ingredients: Add the squeezed grated radish, finely chopped green chilies, mint leaves, and coriander leaves to the bowl of whisked yogurt.
Season and Mix: Sprinkle in the salt, Kashmiri red chili powder, and roasted cumin powder. Gently fold all the ingredients together until everything is evenly combined. Taste and adjust the salt or green chilies if needed.
Chill and Serve: Cover the bowl and refrigerate the chutney for at least 30 minutes. This resting time is essential for the flavors to meld and develop. Serve the Mujh Chetin chilled as a refreshing side with Kashmiri pulao, kebabs, or other main courses.