You didn’t show the finished dish, how bad: (, But thanks a lot for Rogan Josh I will make this soon. Could you kindly tell this chilli powder isn’t it very hot and spicy or is it colored red Chilli powder (Paprika)?
Could you kindly tell us how to make Kashmiri Yakni please?
KPs would first add a teaspoon of yogurt for bringing out redness in chilli powder and also add "Ratan Jot"- an herb. I don't know if the Kashmiri Muslim Wazwan uses Ratan Jot, but to answer your question, in the Pandit version, we add Ratan Jot (which you can replace with Paprika)...BUT, u have to use Red Chilli Powder, cause Pundit version of RoganJosh is spicy. The person cooking this Rogan Josh has done a very good job(I personally would have added more Green and Black Cardammom)
@Anotherkashmiri I still didn't get time to search about Ratan Jot, I will definitely do it today. Few days back I came to know another new spice which I never heard about before, called Sumac also spelled sumach mainly used in Middle Eastern cuisine. ( :
Yeah...the Ratan Jot is just an herb and not important for the taste....Just replace the Ratan Jot with Paprika (though like I said, you have to add Red Chilli Powder, because the Brahmin version is spicy). Regarding Sumac- Yeah, it was mentioned on No Reservations: Istanbul (my most favourite episode....would love to go to Turkey at some point:)
Yi chu asal rogan Josh....Sayri chi ni zaamadod traavan. In addition, I would just add that: Ath manz mey aisi hey trovmut Budda Al (cardammom) to lokit Al. The usage of Yung is optional and differs from family to family.
@Anotherkashmiri Sir all three ingredients mentioned by you have been added to it.Please chk part one of this video.YOU ARE VERY MUCH RT ....USAGE OF ZAMDOD(YOGHART) AND HEENG (PL SUGGEST ENGLISH NAME) IS OPTIONAL.
@krypton356 MA HAZ CHO AAKH AARZ...UUTH NE TOHI MALAL GACHI. MA HAZ CHO KASHUR ROGANJOSH HE BANOVMUT. YANGE TE ZAMDOD AGAR NA TRAVOV TOTI CHU NE ZAYKAS MANZ ZYADE PHARAK PYAVAN.
@krypton356 MA HAZ CHO AAKH AARZ...UUTH NE TOHI MALAL GACHI. MA HAZ CHO KASHUR ROGANJOSH HE BANOVMUT. YANGE TE ZAMDOD AGAR NA TRAVOV TOTI CHU NE ZAYKAS MANZ ZYADE PHARAK PYAVAN.
@surnjit What you are referring to is the adulterated version of Kashmiri Rogan Josh …The authentic Rogan Josh does not have onions though the use of yogurt is optional and some families do you use it.,,, but this is the real deal my friend..
@surnjit What you are referring to is the adulterated version of Kashmiri Rogan Josh …The authentic Rogan Josh does not have onions though the use of yogurt is optional and some families do you use it but this is the real deal my friend..
@surnjit ...LET ME ASSURE YOU WITH FULL CONFIDENCE AND AUTHENTICITY THAT ONION (SURJIT JI, IDE WICH PUNJABI STYLE TADKA NAHI LAGDA) ........IS NEVVVVVVER USED IN KASHMIRI
ROGANJOSH.USAGE OF YOGURT IS OPTIONAL.YOGURT MAKES NO DIFFERENCE TO THE TASTE OF ROGANJOSH.
I'm an American living in Srinagar and have made Roghan Josh many, MANY times. I learned first from my husband, then perfected the dish with my sisters-in-law helping. This is the most authentic Rogan Josh recipe and technique I've seen, as you do it exactly as it's done here in the Homeland of Roghan Josh! So many put up a red lamb curry and call it Rogan Josh, but yours is right. Good job!
Thanks for ur comments.You are absolutely right.I have accepted the fact i did not know the actual English of saumf (Fennel powder) that is why i have mentioned that it is also used in pan.
Thank You so much...i am going to make it on coming weekend...so nice of you..Loved ur typical Kashmiri accent ...miss u all Pandits...c u soon in kashmir..
Ath manz mey aisihey trovmuth Budda Ala (Black Cardammom) ti Lokit Al (Green Cardommom). Beyi aisihey trovmuth akh chamach daalchin (Cinnamon). Other than that, he has done a great job. The addition of Zaamadod and Yung (Heeng) is optional.....I have noticed a great diff in taste when u add the cardammom though:)
@Anotherkashmiri.... Sir all three ingredients mentioned by you have been added to it.Please chk part one of this video.YOU ARE VERY MUCH RT ....USAGE OF ZAMDOD(YOGHART) AND HEENG (PL SUGGEST ENGLISH NAME) IS OPTIONAL.
Heeng (Yung in kashmiri) is Asafoetida in English:) Regarding the Zamadod, I don't think that it really makes much of a difference to taste and for those who think that by using it, they will bring out the color of Red Chilli Powder, they must remember that we used to use Ratan-Jot for coloring. Thanks for posting this video! Please post on DumOluv and Kabargaah if possible:)
nice effort....by both didi & u....m cuming to ur house for dinner..plz do prepare the same dish for me....i would love to eat it...uuuuuuuuuuummmmmmmmmmyyyyyyyyyy..............
Sanjiv sir , this was amazing , i will prepare this in the weekend and also share these videos with some other friends as well ... u r a great cook as weel as a great person ....thanks a ton ....
You forgot to add hing(asofoetida) in the beginning, other that that pretty much authentic hindu kashmiri rogan josh
rdsg1985 1 month ago
souf ..................is fennel seeds.
anzellaful 1 month ago
what happened to the cinnamon and the green cardamon?
NYBaller35 2 months ago
You didn’t show the finished dish, how bad: (, But thanks a lot for Rogan Josh I will make this soon. Could you kindly tell this chilli powder isn’t it very hot and spicy or is it colored red Chilli powder (Paprika)?
Could you kindly tell us how to make Kashmiri Yakni please?
gulllalai 3 months ago in playlist Food
@gulllalai
KPs would first add a teaspoon of yogurt for bringing out redness in chilli powder and also add "Ratan Jot"- an herb. I don't know if the Kashmiri Muslim Wazwan uses Ratan Jot, but to answer your question, in the Pandit version, we add Ratan Jot (which you can replace with Paprika)...BUT, u have to use Red Chilli Powder, cause Pundit version of RoganJosh is spicy. The person cooking this Rogan Josh has done a very good job(I personally would have added more Green and Black Cardammom)
Anotherkashmiri 3 months ago
@Anotherkashmiri so kind and nice of you to share your views about this dish. Thanks a lot ( :
I have never heard about ''Ratan Jot'' so I will do little research on that.
gulllalai 3 months ago
@gulllalai
Don't worry abt the Ratan Jot...It was used mainly for Colouring..You can just add Paprika in place of Ratan Jot....
Anotherkashmiri 3 months ago
@Anotherkashmiri I still didn't get time to search about Ratan Jot, I will definitely do it today. Few days back I came to know another new spice which I never heard about before, called Sumac also spelled sumach mainly used in Middle Eastern cuisine. ( :
gulllalai 3 months ago
This has been flagged as spam show
@gulllalai
Yeah...the Ratan Jot is just an herb and not important for the taste....Just replace the Ratan Jot with Paprika (though like I said, you have to add Red Chilli Powder, because the Brahmin version is spicy). Regarding Sumac- Yeah, it was mentioned on No Reservations: Istanbul (my most favourite episode....would love to go to Turkey at some point:)
Anotherkashmiri 3 months ago
Mahara , na traov tohi rogan joshas manz yung (heeng), na trov zamut dood (yogurt). khabar kay chuv banuvmut.
krypton356 8 months ago
@krypton356
Yi chu asal rogan Josh....Sayri chi ni zaamadod traavan. In addition, I would just add that: Ath manz mey aisi hey trovmut Budda Al (cardammom) to lokit Al. The usage of Yung is optional and differs from family to family.
Anotherkashmiri 6 months ago
This has been flagged as spam show
@Anotherkashmiri Sir all three ingredients mentioned by you have been added to it.Please chk part one of this video.YOU ARE VERY MUCH RT ....USAGE OF ZAMDOD(YOGHART) AND HEENG (PL SUGGEST ENGLISH NAME) IS OPTIONAL.
1960sanjiv 5 months ago
@krypton356 MA HAZ CHO AAKH AARZ...UUTH NE TOHI MALAL GACHI. MA HAZ CHO KASHUR ROGANJOSH HE BANOVMUT. YANGE TE ZAMDOD AGAR NA TRAVOV TOTI CHU NE ZAYKAS MANZ ZYADE PHARAK PYAVAN.
1960sanjiv 5 months ago in playlist sbj videos
This has been flagged as spam show
@krypton356 MA HAZ CHO AAKH AARZ...UUTH NE TOHI MALAL GACHI. MA HAZ CHO KASHUR ROGANJOSH HE BANOVMUT. YANGE TE ZAMDOD AGAR NA TRAVOV TOTI CHU NE ZAYKAS MANZ ZYADE PHARAK PYAVAN.
1960sanjiv 5 months ago in playlist sbj videos
Good work! Authentic oo
mirshovkat 10 months ago
thats not rogan josh wre is the onions and yogurt??????????????
surnjit 1 year ago
@surnjit What you are referring to is the adulterated version of Kashmiri Rogan Josh …The authentic Rogan Josh does not have onions though the use of yogurt is optional and some families do you use it.,,, but this is the real deal my friend..
amitsatwah 7 months ago
@surnjit What you are referring to is the adulterated version of Kashmiri Rogan Josh …The authentic Rogan Josh does not have onions though the use of yogurt is optional and some families do you use it but this is the real deal my friend..
amitsatwah 7 months ago
@surnjit ...LET ME ASSURE YOU WITH FULL CONFIDENCE AND AUTHENTICITY THAT ONION (SURJIT JI, IDE WICH PUNJABI STYLE TADKA NAHI LAGDA) ........IS NEVVVVVVER USED IN KASHMIRI
ROGANJOSH.USAGE OF YOGURT IS OPTIONAL.YOGURT MAKES NO DIFFERENCE TO THE TASTE OF ROGANJOSH.
1960sanjiv 5 months ago in playlist sbj videos
Authentic recipe! Thumbs up! Great Job!
TheZeetube 1 year ago
cumin is zeera
gowharfazili11 1 year ago
I'm an American living in Srinagar and have made Roghan Josh many, MANY times. I learned first from my husband, then perfected the dish with my sisters-in-law helping. This is the most authentic Rogan Josh recipe and technique I've seen, as you do it exactly as it's done here in the Homeland of Roghan Josh! So many put up a red lamb curry and call it Rogan Josh, but yours is right. Good job!
kjgmn10 1 year ago
Hi Sanjiv. This is a marvelous video thanks very much for sharing. I have a small pressure cooker but am scared to use it at the moment. :-D
Your explanations are exceptional, please keep making videos. Thank you lots.
VINDAMIKKA 2 years ago
Now thats authentic Roganjosh recipe for you! Thanks a lot..love the Koshur accent too :)
blueshift09 2 years ago 8
Thanks for ur comments.You are absolutely right.I have accepted the fact i did not know the actual English of saumf (Fennel powder) that is why i have mentioned that it is also used in pan.
sanjiv1960 2 years ago
Thank You so much...i am going to make it on coming weekend...so nice of you..Loved ur typical Kashmiri accent ...miss u all Pandits...c u soon in kashmir..
tk cr.
raisahm 1 year ago
@raisahm
Ath manz mey aisihey trovmuth Budda Ala (Black Cardammom) ti Lokit Al (Green Cardommom). Beyi aisihey trovmuth akh chamach daalchin (Cinnamon). Other than that, he has done a great job. The addition of Zaamadod and Yung (Heeng) is optional.....I have noticed a great diff in taste when u add the cardammom though:)
Anotherkashmiri 6 months ago
@Anotherkashmiri.... Sir all three ingredients mentioned by you have been added to it.Please chk part one of this video.YOU ARE VERY MUCH RT ....USAGE OF ZAMDOD(YOGHART) AND HEENG (PL SUGGEST ENGLISH NAME) IS OPTIONAL.
1960sanjiv 5 months ago in playlist sbj videos
@1960sanjiv
Heeng (Yung in kashmiri) is Asafoetida in English:) Regarding the Zamadod, I don't think that it really makes much of a difference to taste and for those who think that by using it, they will bring out the color of Red Chilli Powder, they must remember that we used to use Ratan-Jot for coloring. Thanks for posting this video! Please post on DumOluv and Kabargaah if possible:)
Anotherkashmiri 5 months ago
Just to let you guys know, where he says add saunf and calls it cumin powder, it is fennel powder. also when he says zeera, that is the cumin.
Karmara7 2 years ago 2
though i m a veg. but still khane ka dil kar raha hai!!!! mamamia.........
gurtoo3206 2 years ago
are you a kaeshur ? gurtu is a kashmiri surname. then what's wrong with you ?
how can a kashmiri be veggie; it's blasphemy !
rtakshatra 2 years ago 10
nice effort....by both didi & u....m cuming to ur house for dinner..plz do prepare the same dish for me....i would love to eat it...uuuuuuuuuuummmmmmmmmmyyyyyyyyyy..............
sweetsumi143 2 years ago
Sanjiv sir , this was amazing , i will prepare this in the weekend and also share these videos with some other friends as well ... u r a great cook as weel as a great person ....thanks a ton ....
shwetanck 2 years ago 3
@shwetanck
They look authentic kashmiri dish, give us more like these in the future
bpernenkil 1 year ago