
Loading...
Protein-packed Seekh Kebab, iron-boosting Haak & tangy walnut chutney with rice. A delicious feast!

Juicy, flavorful minced mutton kebabs, seasoned with a blend of aromatic spices and fresh herbs, then grilled to perfection. A classic Mughlai appetizer that's smoky, tender, and irresistible.
Serving size: 3 pieces

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 creamy and tangy Kashmiri dip, this Akhrot ki Chutney is a unique blend of walnuts, yogurt, and fresh mint. Its rich, nutty flavor is perfectly balanced with a hint of spice, making it an ideal accompaniment for kebabs, rice dishes, or as a flavorful spread. Ready in just 15 minutes.

A simple, soulful Kashmiri dish made with tender collard greens simmered in a light, flavorful broth of mustard oil, asafoetida, and dried red chilies. A true taste of Kashmiri home cooking, best enjoyed with hot steamed rice.
Serving size: 1 cup




Crispy, aromatic Kashmiri Tujj skewers with tangy walnut chutney. A protein-packed, energy-giving delight!


Aromatic, perfectly spiced Kashmiri Chicken Pulao with cool, tangy raita. A protein-packed comfort food!


Aromatic Kashmiri Gaad with iron-boosting Haak Saag. A tangy, gut-friendly, and energy-giving homestyle meal!


Crispy, melt-in-mouth Kabargah paired with tangy radish raita. A protein-packed, soul-satisfying comfort food!
Protein-packed Seekh Kebab, iron-boosting Haak & tangy walnut chutney with rice. A delicious feast!
This kashmiri dish is perfect for dinner. With 1115.58 calories and 41.61g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Kebab Mixture (10 minutes)
Process and Chill the Mixture (35 minutes)
Shape the Kebabs (10 minutes)
Cook the Kebabs (12-15 minutes)
Rest and Serve (5 minutes)
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 0.25 cup
Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes. This step softens them and makes peeling easier.
Peel the Walnuts: After soaking, drain the water completely. For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.
Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.
Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.
Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste. If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.
Chill and Serve: Transfer the chutney to a serving bowl. For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.
Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.
Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.
Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.
Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.
Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.
Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.