Goshtaba

We had a Kashmir-i family as tenants one time and I had this dish in their house for the first time, and boy, became a fan of the Kashmir-i cuisine. Goshtaba is the traditional preparation from Kashmir and is actaully meatballs in a yogurt gravy. The curry is heavily seasoned with saunf (fennel seeds) and so are the meatballs.
Here goes the recipe:

Ingredients:
Ground meat (any kind): 1 lb, Ground Saunf (fennel seeds): 3 tbsp, Saunth (ground dried ginger powder): 1 tbsp, Garam Masala: 1 tbsp, Ginger & Garlic paste: 2 tbsp, Whole garam masala (cloves, black cardamom, cinnamon, bay leaves): 1/4 cup, Heeng (asafoetida) : 1/2 tsp, Eggs: 2, Yogurt (whisked nicely): 1.25 lbs, Butter: 0.25 lb, Salt: to taste, Oil to Saute

Method:
1) Mix ground meat with 1/2 tsp salt, 1 tbsp saunf, 1/2 tbsp saunth, 1/2 tbsp garam masala, eggs, ginger-garlic paste and butter. Mix well till the mixture becomes very light
2) Put about 3-4 cups water in a boiling pot and let it boil. Add remaining garam masala (both ground and whole), saunf, saunth and salt.
3) Make small balls of the meat mixture and put in the boiling water mixture. Keep boiling them till they are done.
4) Put oil in a sauce-pan. Add heeng and and when it splutters, add the whisked yogurt.
5) When it boils, add the meat balls and also the water. Let is cook till the curry becomes thick

Goshtaba is ready to be served with Naan or Rice!

Shaam Savera

This was a dish Mom and I made when I was in 11th or 12th and I made this after sooooooo many years last week.. and it was yummy.. hubby darling loved it completely and has asked me to make it sometimes :)
Here goes the recipe for you to delight a loved one:

For the kabab:

1)    Mash paneer nicely and keep aside 

2)      Boil spinach and chop it finely. Add cornstarch, salt, red chili powder and minced garlic

3)      Make small katoris of the spinach mixture, put a paneer ball in it and cover it to make a kabab

4)      Shallow-fry it till the kababs are done

For the gravy:

1)      Put butter in pan with minced garlic and minced ginger

2)      Sauté a lil and then add tomato puree

3)      Mix it well, and add red chili powder, salt and garam masala powder

4)      Add some water and let it come to a boil

5)      Once gravy is near to done, add cream/milk

6)      Bring to a boil

Add kababs to gravy and serve