A curd and milk based Bottle Gourd Curry --- Doodhi Yakhni --- made on 15th July, 2012

Kokur Yakhni (Kashmiri Spice System) - made on 18th Feb, 2012

What did I use:

8 medium pieces (about 800  grams) of chicken
1  cups water
2  cup(s) yoghurt beaten
1  teaspoon(s) each of cumin seeds and hot spice mix (garam masala) powder
1  teaspoon(s) each of dry ginger powder and cinnamon powder
2  teaspoon(s) fennel seed (saunf) powder
2  green cardamoms powdered
2  each of red chillies and cloves
2  tablespoons oil
salt to taste 

How did I Cook:

Heat the oil in a heavy-bottomed pan.

Add the cumin seeds and let them crackle.

Now add the chicken pieces and saute on a medium level for about 4 minutes or till it leaves the fat.

Add the salt, red chillies, fennel seed and the dry ginger powders. Fry for a few seconds.

Now add the cloves, cardamom powder and fry for a few more seconds. Reduce the heat and add the beaten yoghurt. Stir well and add the water. Keep stirring till it starts boiling.

Cover and cook on low level for another 20 minutes or till the chicken pieces are well cooked.

Sprinkle the hot spice mix, the cinnamon powder and keep tightly covered for a while to trap the aroma within.

Mutton Rogan Josh - made on 4th Feb, 2012

What did I use:

Goat meet: 750gm

Asafoetida:1.5 tbsp

Dry spice powders - Dried ginger powder, fennel seed powder, coriander seed powder: 1 tbsp each
Kashmiri red chilli powder: 2 tsps
Grated ginger: 1 tsp
Ratanjot 3pcs soaked in hot water
Whole garam masala:
Cinnamon: a 2" piece
Cloves 8pcs

Black Cardamom 4pcs & green cardamom 3pcs

Black peppercorn 6 pcs

Yogurt ¾ cup (kept it in room temperature)

Oil 4 tbsp

Salt to taste

How did I cook:

Before starting the cooking, heat fresh water and pour ¾ Ratanjot into that water for soaking.

Heat oil and add the whole garam masala, sauté for 30 seconds. Add 3/4 tsp of asafoetida and sauté another 30 seconds.

Add 1 tsp of red chilli powder and immediately add the meat, stirring till the pieces are evenly browned on all sides. The meat will leave water, keep stirring till all the water has dried up. This will take about 12-15 minutes. Then add that hot water where Ratanjot were soaked.

Meanwhile, whisk all the dry spice powders into the yogurt and add this to the lamb after the water has dried up. Stir till the yogurt has dried up and the masala coats the meat.

Add 2 cups of warm water, the grated ginger, the remaining asafoetida and the salt. Cover and cook on a very low flame till the meat is tender.

Once the meat is cooked, add in the remaining red chili powder, increase the heat and bring to a rapid boil.

Your gravy will now look a fiery red with a thin film of oil on top.
Cover and let the curry rest for a couple of hours so that all the flavors get infused into the meat.