Kashmiri Mutton Rogan Josh

 

Authentic Kashmiri Mutton Rogan Josh – Restaurant Style Recipe

Introduction

If there is one dish that perfectly represents the royal flavours of Kashmiri cuisine, it’s Mutton Rogan Josh. Rich red in color, aromatic, and intensely flavourful — this curry is a combination of slow-cooked mutton, yogurt, Kashmiri red chilli, fennel, and whole spices.

This dish originally came from Persian cuisine and traveled to Kashmir through the Mughals. Over generations, Rogan Josh has become a winter comfort food and a festive delicacy in Indian households.

Ingredients

For the Mutton

• 700g mutton (bone-in pieces taste best)

• 3 tbsp oil or ghee

• 2–3 black cardamom

• 4–5 green cardamom

• 1 bay leaf

• 1 cinnamon stick

• 4 cloves

Spice & Flavor Mix

• 2 tbsp Kashmiri red chilli powder

• 1 tbsp fennel powder (saunf powder)

• ½ tbsp dry ginger powder (saunth)

• 1 tsp turmeric powder

• Salt to taste

Yogurt Mixture

• ½ cup curd (whisked, room temperature)

• 1 tbsp rice flour (prevents curd from splitting)

Optional for Color – Authentic Style

• 1 tsp ratan jot (alKanet root) infused in hot oil
  (This gives the signature red color)

How to Make Mutton Rogan Josh (Step-by-Step)

1. Heat the Spices

Heat oil or ghee in a heavy pot.

Add:

• Bay leaf

• Black & green cardamom

• Cinnamon

• Cloves

Let them splutter and release aroma.

2. Brown the Mutton

Add the mutton pieces.

Cook on medium-high for 10–12 minutes until the meat becomes light brown.

3. Add the Spice Powders

Add:

• Kashmiri chilli powder

• Turmeric

• Fennel powder

• Dry ginger powder

• Salt

Mix well for 2–3 minutes on low flame.

4. Add Yogurt

Lower the flame completely.

Whisk the yogurt with rice flour.
Add slowly while stirring continuously.

Cook for 3–4 minutes until the yogurt blends and forms a gravy.

5. Add Hot Water

Pour 1.5 to 2 cups hot water.

Mix well, cover, and cook on low flame for 45–60 minutes
(Or pressure cook for 4–5 whistles).

6. Infuse the Red Color (Optional, Authentic)

Heat 1 tsp oil, add a few pieces of ratan jot, let it bleed red color.

Strain this red oil into the curry.
(This gives the dish its real “Rogan” red shine.)

7. Final Simmer

Simmer another 10 minutes to deepen flavors.

Serve With

• Kashmiri naan

• Steamed basmati rice

• Garlic naan

• Tandoori roti

• Ghee paratha

Tips for Perfect Rogan Josh

• Bone-in mutton gives the best flavor.

• Use Kashmiri red chilli for color without too much spice.

• Slow cooking brings authentic taste.

• Never use tomatoes — real Rogan Josh doesn’t have tomatoes or onions in the Kashmiri Pandit version.

Tteokbokki From Scratch

Tteokbokki From Scratch – K-Drama Comfort Food You Can Make at Home

If you’ve ever watched a Korean drama while snacking on something boring, only to see your favorite characters slurping glossy, fiery red rice cakes at a street stall… you know exactly why Tteokbokki is special.

For me, Tteokbokki is one of those dishes I didn’t grow up eating — but I grew up craving it, thanks to K-Dramas. K-Shows made it look so warm, chewy, spicy, comforting like a hug in a bowl.

And finally one day I thought:
Why not make it at home… from scratch?

Yes — homemade rice cakes (garaetteok), homemade sauce, homemade everything.
And trust me, once you make Tteokbokki at home, you’ll never want the packaged version again.

Here’s the exact recipe I perfected — soft, chewy, glossy, sweet-spicy and absolutely K-Drama worthy.

PART 1: Homemade Rice Cakes (Garaetteok)

Chewy, fresh, and 100% authentic

Ingredients

• 2 cups rice flour

• ½ tsp salt

• ¾–1 cup boiling water

• 1 tsp sesame oil (for kneading & coating)

Instructions

1. Mix the dough

Combine rice flour + salt.
Slowly pour in boiling water while stirring.
When warm enough, knead until soft and smooth.

2. Steam the dough

Place the dough in a heat-safe bowl and steam for 20 minutes.

3. Knead again

Turn the hot dough onto a board, add a few drops of sesame oil, and knead for 5 minutes until smooth and elastic.

4. Shape the rice cakes

Roll into long logs and cut into 2-inch pieces — the classic tteokbokki size.

Use immediately for softness, or refrigerate for up to 4 days / freeze for 2 months.

PART 2: Tteokbokki Sauce & Cooking the Dish

Ingredients

Main

• 350–400g homemade rice cakes

• 1 small onion, sliced

• 2 spring onions, chopped

• 2 cups water or anchovy broth

Sauce

• 2 tbsp gochujang

• 1–2 tsp gochugaru

• 1 tbsp soy sauce

• 1 tbsp sugar or honey

• 1 tsp minced garlic

• 1 tsp sesame oil

• 1 tsp rice syrup (optional)

How to Make Tteokbokki

1. Make the base

Add water or broth + onions to a pan.
Simmer 2–3 minutes.

2. Add rice cakes

Add your fresh homemade tteok.

3. Add the sauce

Mix all sauce ingredients in a bowl.
Pour over the rice cakes.

4. Simmer until glossy

Let it bubble on medium heat for 7–10 minutes, stirring often.
It will thicken and turn shiny red — the K-Drama look!

5. Finish with spring onions

Stir in chopped spring onions and serve hot.

How to Make Tteokbokki Less Spicy (Beginner Friendly)

If you’ve always loved Tteokbokki but can’t handle the heat K-Drama heroines eat like popcorn, here’s how to tone it down:

 Reduce gochugaru

Skip chili flakes entirely.

 Swap half the gochujang

Use 1 tbsp gochujang + 1 tbsp tomato ketchup for a milder but flavorful version.

 Add sweetness

Sugar, honey, or rice syrup helps balance heat.

 Make creamy tteokbokki

Add 2–3 tbsp milk, cream, or coconut milk for creamy, mild comfort.

 Add cheese (the fan-favorite)

Melt mozzarella on top — instant spice control + heavenly pull.

Why This Recipe Is Special

This isn’t just Tteokbokki.
It’s the dish that sits in almost every K-Drama moment:

• Tears + street food

• First date at a food cart

• Late-night comfort meal

• Friends bonding over spice challenges

Making it from scratch gives you the exact warmth, chewiness, and emotion that Korean dramas capture so perfectly.

If You Don’t Have Rice Syrup

You can substitute with:

• Honey (closest in texture, slightly sweeter)

• Corn syrup (very similar consistency)

• Maple syrup (different flavor but works)

• Sugar + water (1 tbsp sugar + 1 tsp water)

Gochujang Butter Noodles

Introduction

If you’re craving something that’s bold, buttery, and just a little fiery — but don’t want to spend hours in the kitchen — you’re going to love these Gochujang Butter Noodles. It’s the kind of dish that’s taken over TikToks, Reels, and home kitchens, and for good reason: a simple emulsion of melted butter, gochujang, garlic, and soy sauce turns plain noodles into a rich, glossy, spicy masterpiece.

Whether you're cooking for a quick weeknight dinner or making something fun for your blog readers, this recipe delivers on flavor without complicated steps. Let’s dive in.

 

Ingredients

For 2 servings (you can scale up):

• 200g noodles (ramen / spaghetti / any long noodle)

• 3 tablespoons unsalted butter

• 1.5 – 2 tablespoons gochujang (Korean red chili paste) — adjust to spice preference

• 1 tablespoon soy sauce

• 1 teaspoon honey (optional, for a touch of sweetness)

• 2 garlic cloves, finely minced

• 1 tablespoon water (or more, to loosen the sauce)

• A pinch of salt (if needed)

• Sesame seeds & chopped scallions (for garnish)

• Optional: fried egg or shredded chicken / tofu as a topping

Instructions

1. Cook the noodles

   • Boil a pot of water. Cook the noodles according to the packet instructions until al dente.

   • Drain, reserve about 2 tablespoons of the noodle water, then set noodles aside.

2. Make the sauce

   • In a pan over low-medium heat, melt the butter gently.

   • Add minced garlic and sauté for ~30 seconds until fragrant (don’t burn).

   • Stir in the gochujang and mix until it dissolves into the butter.

   • Add soy sauce and honey (if using), then pour in the reserved noodle water (or plain water) to loosen the sauce.

3. Combine noodles and sauce

   • Add the cooked noodles into the pan with the sauce.

   • Toss really well so every strand gets coated in that glossy, spicy butter.

   • Taste and adjust — if you want it spicier, add a bit more gochujang; if it’s too intense, add a splash more water or butter.

4. Serve

   • Plate the noodles.

   • Garnish with sesame seeds and chopped scallions.

   • Optional: top with a soft-fried egg or shredded chicken/tofu for extra richness and protein.

Tips & Variations

• Make it vegan: Use a plant-based butter and add tofu instead of chicken.

• Protein boost: Toss in shredded cooked chicken or pan-fried tofu.

• Creamier twist: Add a tablespoon of heavy cream or cashew cream at the end.

• Add crunch: Top with crushed peanuts or roasted sesame for texture.

• Mix gochujang with a little tomato paste if pure gochujang is too spicy.

Home made Gochujang Paste

 How to Make Gochujang Paste at Home (With Less-Spicy Tips) — Inspired by My Love for K-Dramas & Korean Food

If you’re someone who watches K-dramas as passionately as I do, then you’ve probably noticed one thing: Korean food looks irresistible on screen. Whether it’s a late-night ramen scene, sizzling bulgogi on a pan, or the iconic bibimbap bowl, the food is always shot so beautifully that you can practically smell it through the screen.

That’s exactly how I discovered gochujang — that deep red Korean chili paste you see in almost every K-drama kitchen. I first saw it in series like Crash Landing on You, Goblin, Hospital Playlist, and Business Proposal, where characters mix this glossy red paste into soups, rice bowls, and marinades. It looked so bold, spicy, and comforting that I had to try it myself.

But not everyone has access to good-quality store-bought gochujang, and honestly, homemade gochujang tastes fresher, richer, and more customizable — especially if you want a less spicy version.

So today, I’m sharing a super-easy recipe to make gochujang paste at home, along with tips to adjust its heat level.

What Is Gochujang?

Gochujang is a fermented Korean chili paste made with:

• Korean red chili powder (gochugaru)

• Glutinous rice

• Fermented soybean powder

• Sweeteners (traditionally rice syrup)

It’s spicy, sweet, savory, and slightly smoky — a flavor bomb that transforms any dish.

Homemade Gochujang Paste Recipe (Quick, Non-Fermented Version)

This version is beginner-friendly, easy, and perfect if you don’t want to wait weeks for fermentation.

Ingredients (for a small jar)

• ½ cup gochugaru (Korean red chili flakes)

• 2 tbsp fermented soybean paste (doenjang) — or miso paste as a substitute

• 3 tbsp glutinous rice flour (also called sweet rice flour)

• 3 tbsp brown sugar, honey, or rice syrup

• 1 tbsp soy sauce

• 1 tbsp vinegar (rice vinegar preferred)

• ½ cup water

• Pinch of salt

Instructions

Step 1: Cook the rice-flour base

1. In a saucepan, add glutinous rice flour + water.

2. Stir continuously on low heat until it thickens into a smooth, glossy paste.

3. Turn off the heat and let it cool slightly.

This helps give gochujang its signature sticky texture.

Step 2: Add flavor ingredients

Mix in:

• Fermented soybean paste (or miso)

• Brown sugar / honey / rice syrup

• Soy sauce

• Vinegar

• Salt

Stir until smooth.

Step 3: Add the chili powder

Add gochugaru gradually, mixing to avoid lumps.
The color will turn into the iconic bright red you see in K-dramas.

Step 4: Adjust consistency

If the paste is too thick, add 1–2 tbsp warm water.
If too thin, cook for 1–2 minutes more.

Step 5: Store it

Transfer to a clean glass jar.
Store in refrigerator for up to 3 months.

How to Make Gochujang Less Spicy

If you want a mild, beginner-friendly version, here’s how to reduce the heat:

 1. Choose mild gochugaru

Korean chili flakes come in:

• Mild

• Medium

• Hot

Pick mild gochugaru for less heat.

 2. Increase sweetness

Add 1 extra tablespoon of any of these:

• Honey

• Brown sugar

• Rice syrup

Sweetness balances spice beautifully.

3. Add more rice paste

Increase the glutinous rice flour paste by 1–2 tbsp.
This dilutes the chili intensity while keeping texture.

4. Add a spoon of tomato paste

This is a trick from Korean home cooks.
It makes the paste milder, slightly tangy, and more kid-friendly.

5. Reduce chili quantity

Simple but effective — use ¼ cup instead of ½ cup gochugaru.

Why I Love Making It at Home

Making gochujang yourself gives you:

• Control over spice

• No preservatives

• Custom sweetness

• Fresh, deep flavor

• A fun recipe inspired by your K-drama journey ❤️

And honestly, once you taste homemade gochujang, it’s hard to go back.

Air Fryer Recipes

 Introduction

If you think air fryers are only for fries, think again! This compact kitchen gadget can make everything from Indian snacks to full meals using very little oil. Here are some delicious recipes you can try in your air fryer today — perfect for busy mornings or guilt-free evenings.

🌽 1. Masala Corn

How to Make:
Mix boiled corn with butter, salt, and chili powder. Air fry for 5 minutes at 180°C for a roasted flavor.
Tip: Add lemon juice for that tangy twist!

🥔 2. Crispy Potato Wedges

How to Make:
Cut potatoes into wedges, toss with olive oil, salt, pepper, and herbs. Air fry for 12–15 minutes until golden.
Why You’ll Love It: All the crisp, none of the deep frying!

🧆 3. Air Fryer Paneer Tikka

Ingredients: Paneer cubes, curd, tikka masala, lemon juice.
How to Make:
Marinate and air fry at 180°C for 10 minutes.
Serve With: Mint chutney and onion rings.

🧅 4. Onion Pakoda

Ingredients: Besan, onion slices, green chili, ajwain, salt.
How to Make:
Mix a thick batter, shape into small clusters, and air fry at 200°C for 10–12 minutes.
Result: Crispy outside, soft inside!

🍗 5. Chicken Seekh Kebabs

How to Make:
Mix minced chicken with garlic, chili, coriander, and lemon juice. Shape onto skewers and air fry for 12 minutes.
Healthy Tip: Perfect high-protein evening snack!

🍞 6. Bread Pizza Bites

How to Make:
Top bread slices with pizza sauce, cheese, and chopped veggies. Air fry until the cheese melts.
Kids’ Favorite: Mini pizzas with a crunchy base!

The air fryer is truly a kitchen lifesaver — offering taste, health, and speed in one go! Experiment with your favorite dishes, and you’ll realize almost anything can be made healthier in it.