Kashmiri Chops With Black Pepper Sauce And Veggies

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INGREDIENTS

500 grams chops

1 teaspoon ginger garlic

3 Elachi (cardomom)

1 teaspoon chilli powder

½ teaspoon black pepper

1 stick cinnamon

1 cup milk

1 tablespoon fennel

½ teaspoon dhana jeera

½ teaspoon salt

olive oil for frying

Royco black pepper sauce

For paste:

½ cup yoghurt

¼ teaspoon Salt & ¼ tap pepper

2 tablespoon cornflour

For veggies:

Steam kale, English spinach and mushrooms then sauté in butter and garlic flakes. Any veggies can be used as sides as per preference.

METHOD

Wash meat and marinate for 2 hours with spices. Slow Cook in milk until milk evaporates and meat is tender. Then dip each piece into paste (above) & fry in frying pan until crispy and golden delicious.

Pour black pepper sauce iver mushrooms, kale and spinach and serve with mash! Enjoy!

BACK TO RECIPE

Converters

Easy quantity conversions

Type in a quantity on any side to get opposing value

lb / pounds	=	kg

oz / ounce	=	grams

Cups to Grams

Butter

Cups	Grams
1/4 cup of Butter	57 grams
1/3 cup of Butter	76 grams
1/2 cup of Butter	113 grams
1 cup of Butter	227 grams

Dry Goods

Cups	Grams	Ounces
1/8 c (2 tbsp)	16 g	.563 oz
1/4 cup	32 g	1.13 oz
1/3 cup	43 g	1.5 oz
1/2 cup	64 g	2.25 oz
2/3 cup	85 g	3 oz
3/4 cup	96 g	3.38 oz
1 cup	128 g	4.5 oz

Flour

Cups	Grams
1/8 c (2 tbsp)	16 g
1/4 cup	32 g
1/3 cup	43 g
1/2 cup	64 g
2/3 cup	85 g
3/4 cup	96 g
1 cup	128 g

Sugar (Granulated)

Cups	Grams
2 tbsp	25 g
1/4 cup	50 g
1/3 cup	67 g
1/2 cup	100 g
2/3 cup	134 g
3/4 cup	150 g
1 cup	201 g

Honey,Molasses & Syrup

Cups	Grams
2 tbsp	43 g
1/4 cup	85 g
1/3 cup	113 g
1/2 cup	170 g
2/3 cup	227 g
3/4 cup	255 g
1 cup	340 g