Recipes
Kashmiri Dum Aloo
Kashmiri Dum Aloo is a rich, spicy dish. Boil small potatoes until tender, peel, and prick them with a fork. Fry until golden. In a pan, heat Rochak mustard oil, add Rochak asafoetida, cumin, and fennel seeds. Add ginger powder, Rochak red chili powder, and yogurt, stirring continuously. Mix in ground fennel, Rochak cumin, and a bit of Rochak garam masala. Add the fried potatoes and simmer in the spiced yogurt sauce until thick. Garnish with coriander leaves. Serve hot with steamed rice or naan. The dish is flavorful with a mild tang and earthy spices.
Aloo Paratha
To make Aloo Paratha, prepare dough by mixing 2 cups whole wheat flour with water and a pinch of salt. Rest for 20 minutes. For the filling, mash 3 boiled potatoes, add 1 finely chopped onion, 1-2 green chilies, coriander leaves, salt, Rochak red chili powder, Rochak cumin powder, and Rochak garam masala. Divide dough into balls, roll one, place filling in center, seal edges, and roll out again gently. Cook on a hot griddle, applying ghee or oil until golden brown on both sides. Serve hot with yogurt, pickle, or butter.
Shahi Paneer
Shahi Paneer is a rich, creamy dish. Sauté onions, ginger, garlic in ghee. Add cashews, then blend into a smooth paste. In the same pan, cook cumin, bay leaf, and green cardamom, then add the paste, tomato purée, salt, Rochak turmeric powder, red chili, and garam masala. Cook until oil separates. Stir in cream and paneer cubes. Simmer for 5-7 minutes. Garnish with fresh cream and coriander leaves. Serve hot with naan or rice.
Chole Bhature
To make Chole Bhature, first soak 1 cup of chickpeas overnight. Boil with salt until soft. In a pan, sauté onions, ginger, garlic, and tomatoes. Add spices: cumin, coriander, Rochak turmeric powder, Rochak garam masala, and Rochak chili powder. Add chickpeas and cook until thick. For Bhature, knead dough with 2 cups flour, yogurt, salt, sugar, and baking powder. Rest for 2 hours. Roll into circles and deep-fry until golden. Serve hot with the prepared Chole, garnished with coriander, onions, and a squeeze of lemon.
Chicken Masala
To make Chicken Masala, marinate 500g chicken with yogurt, Rochak turmeric powder, Rochak chili powder, and salt. Sauté onions, garlic, and ginger in oil until golden. Add tomatoes, cook until soft. Stir in Rochak garam masala, cumin, coriander, and cook for 2 minutes. Add the marinated chicken, cook until browned. Pour in water, cover, and simmer for 20 minutes. Garnish with fresh cilantro. Serve hot with rice or naan.
Chicken Biryani
Marinate 500g chicken with yogurt, ginger-garlic paste, Rochak red chili powder, Rochak turmeric powder, and salt for 30 minutes. Fry sliced onions until golden. Add Rochak Biryani Masala, then add marinated chicken and cook. Add tomatoes and cook until oil separates. Partially cook 2 cups basmati rice with salt. Layer the chicken and rice, sprinkle with fried onions, saffron milk, mint, and coriander. Cover, cook on low heat (dum) for 20 minutes. Let it rest for 10 minutes before serving.