Gajar Gosht, Kashmiri Chai And Kashmiri Dalcha by Chef Saadat Siddiqui

• Chicken 1 kg
• Chana daal 1 cup
• Moong daal 1 cup
• oil 1/2 cup
• onions 2 pcs
• ginger garlic 1 tbsp
• tomatoes 2 pcs
• salt to taste
• red chili powder 1 tbsp
• turmeric 1/2 tsp
• coriander powder 1 tbsp
• cumin powder 1/2 tsp
• garam masala powder 1 tsp
• green chili 6

For baghar:

• oil 1/2 cup
• cumin 1 tsp
• whole red chilies 8

Method:

1. Soak channa and mong daal. Then boil and blend well.
2. Heat oil and fry onions, then add ginger garlic , salt , tomatoes, red chili powder, turmeric , coriander powder,cumin powder and garam masala.
3. Then add chicken and mix.
4. When the chicken is cooked add in water as required
5. Then add in the channa and moong daal mixture along with green chilies in th  chicken mixture and leave for dam.
6. In the end put the baghar on it and sprinkle of chaat masala, green chilies ,coriander and serve.

Kashmiri chai

• water 2 cup
• Kashmiri tea leaves 2 tsp
• Soda 2 pinches 
• cold water 1 cup
• milk as required
• salt to taste 
• sugar to taste
• almonds and pistachios as required

Method:

1. In two cups of water add kashmiri tea leaves and cook for 4-5 minutes
2. Next add in soda and mix well.
3. Gradually add in cold water, when the kahwa is red in colour add in milk and sugar as required.
4. kashmiri tea is ready.

• oil 1 cup
• onions 2 pcs
• ginger garlic paste 1 tbsp
• mutton 3/4 kg
• red chili powder 1-1/2 tbsp
• turmeric 1 tbsp
• salt 1-1/2 tbsp
• powdered garam masala 1 tsp
• carrots 1/2 kg
• yogurt 1 cup
• tomatoes 3-4 
• sheer maal 12

Method:

1.  In hot oil add mutton,onion, ginger garlic and fry.
2. Now add red chili powder,turmeric, salt, garam masala, yogurt and leave the meat to cook.
3. In the end when the meat is cooking add in tomatoes and carrots.
4. Serve on sheer maal.