Kashmiri Gushtaba, Kashmiri Naan And Kashmiri Chai by Rida Aftab

Ingredients For Kashmiri Gushtaba:

• Mutton  1/2 kg
  
• Yogurt  250 grams
  
• Ghee  250 grams
  
• Large cardamom 2
  
• Fry onion  2
  
• Small cardamom  4
• Cloves  4
  
• Green chili  6
  
• Stock  2 cups
  
• Whole black pepper  1 tsp
  
• Salt  1 tsp
  
• Red chili powder 1/2 tsp
• Small cardamom powder  1/2 tsp
  
• Fennel seeds powder  2 tsp
  
• Ginger powder  1/2 tsp
  
• Garlic 2 tsp
  
• Mint leaves  2 tbsp

Method:

1. First add mutton into blender and chop it.
2. Now add salt, chopped cardamom, chopped fennel, chopped red chili make its balls.
3. Then pour stock in it and add balls cook it on low temperature.
4. After that add ghee, small cardamom, onion, yogurt, black pepper cloves, garlic, chopped fennel, big cardamom roast it well.
5. Now add stock, koftas, green chilies, let it cook on low temperature.
6. In the end turn off the stove, add mints, soonth.
7. Kashmiri Gushtaba is ready.
   

Ingredients For Kashmiri Naan:

• Plain flour  3 cups
  
• Milk  2 cups
  
• Eggs  3
  
• Yeast  2 tsp
  
• Baking powder 1/2 tsp
  
• Sugar  4 tsp
  
• Salt  1 tsp
  
• Oil  1/2 cup
  
• Dry fruit  as required

Method:

1. Pour flour, egg, baking powder, sugar, salt, oil pour milk knead it well cover it for an hour.
2. Now make small naans then pour oil sprinkle some dry flour on it and bake it on 180 degree C temperature.
   

Ingredients For Kashmiri Chai:

• Water  4 cup
  
• Soda  a pinch
  
• Green cardamom  4
  
• Milk  1/2 liter
  
• Almond & pistachio  50 grams
  
• Tea leaves  1 tbsp
• Sugar as required

Method:

1. Pour water, add tea leaves, cardamom, cook it on low temperature.
2. When it remains to 2 cup water, then add soda then beat it.
3. Now pour milk heat it, then filter it.
4. In the end take it out in a cup then add almonds, pistachio then serve.