This document contains recipes for traditional Kashmiri cuisine including Kashmiri pulao, Kashmiri roti, mutton rogan josh, dum aloo Kashmiri, and phirni. The recipes provide lists of ingredients and their quantities needed to make each dish.

1. MENU 3
KASHMIRI CUISINENSK NOTES
1KUMARS RECIPE FILE

2.  KASHMIRI PULAO
 KASHMIRI ROTI
 MUTTON ROGAN JOSH
 DUM ALOO KASHMIRI
 PHIRNI
NSK NOTES
2
KUMARS RECIPE FILE

3. KASHMIRI PULAO
 BASMATHI RICE 11 KG
 GHEE 750 ML
 CINNAMON 10 GM
 CARDAMOM 10 GM
 CLOVES 10 GM
 MACE 10 GM
 BAY LEAF 5 GM
 SAFFRON 2 GM
 SALT 50 GM
 SUGAR 125 GM
 CASHEWNUTS 100 GM
 SULTHANAS 100 GM
 APRICOTS 100 GM
 APPLE 2 KG
 PINEAPPLE 3 NO
 GRAPES 1 KG
 DATES 500 GM
 POMMEGRANITE 2 KG
 CREAM 500 ML
 CHANDI WARQ 10 LEAVES
 BADAM 100 GM
 PISTA 100 GM
NSK NOTES
3
KUMARS RECIPE FILE

4. KASHMIRI ROTI
 WHOLE WHEAT FLOUR 6 KG
 FENNEL SEEDS 50 GM
 JEERA 50 GM
 PEPPERCORNS 75 GM
 GARAM MASALA OPTIONAL 10 GM
 AJWAIN 40 GM
 SALT 75 GM
 SUGAR 125 GM
 GHEE 500 ML
 CURD 500 ML
 ASAFOEDITA 40 GM
NSK NOTES
4
KUMARS RECIPE FILE

5. MUTTON ROGAN JOSH
 MUTTON 11 KG
 ONIONS 5 KG
 TOMATOES 2 KG
 CURD 500 ML
 GARLIC 75 GM
 GINGER POWDER 100 GM
 FENNEK POWDER 50 GM
 GHEE 750 ML
 CINNAMON 10 GM
 BLACK CARDAMOM 10 GM
 CLOVES 10 GM
 MACE 10 GM
 BAYLEAF 5 GM
 KASMIRI CHILLI POWDER 175 GM
 CORIANDER POWDER 125 GM
 RATAN JOG 25 GM
 SALT 100 GM
 ASAFOEDITA 40 GM
NSK NOTES
5
KUMARS RECIPE FILE

6. DUM ALOO KASHMIRI
 BABY POTATOES 5 KG
 ONIONS 4 KG
 TOMATOES 2 KG
 CURD 400 ML
 GINGER POWDER 75 GM
 GARLIC 50 GM
 GARAM MASALA POWDER 40 GM
 JEERA POWDER 40 GM
 MUSTARD OIL 250 ML
 GHEE 400 ML
 CASHEWNUT PASTE 200 GM
 KASHMIRI CHILI POWDER 125 GM
 CORIANDER POWDER 150 GM
 TURMERIC 40 GM
 SALT 100 GM
 ASAFOEDITA 40 GM
 RATAN JOG 25 GM
NSK NOTES
6
KUMARS RECIPE FILE

7. PHIRNI
 BASMATHI RICE 750 GM
 SUGAR 1.5 KG
 MILK 10 LIT
 SAFFRON 2 GM
 BADAM 200 GM
 PISTA 200 GM
 CHANDI WARQ 10 LEAVES
NSK NOTES
7
KUMARS RECIPE FILE

8. NSK NOTESKUMARS RECIPE FILE
8