After combining the meat mix mixture, wash your hands and dry them thoroughly and dust them with flour. Take about a walnut size of semolina mixture and roll it into a ball then flatten it. Take 1 tsp. size of meat mixture and place it in the center. Fold the semolina over the meat mixture and shape into a meatball. Set aside. Keep repeating this step with the remaining semolina-meat mixture.
The Kashmiris have a variant called Lavasa, which too is quite bland as it doesn't have any seasoning. The dough uses refined flour as opposed to the wholemeal flour used for the Tandoori Roti. While it can be eaten with anything, it is typically eaten with highly spiced Kashmiri style mutton stews.
The best ghee can be obtained only in case you have best milk supply at home. The milk should have enough cream. Following procedure could help in obtaining the best clarified butter.
During the next 30-40 minutes, the water in the butter will boil away. (Approximately 20 percent of butter is composed of water) Milk solids will appear on the surface of the liquid and at the bottom of the pan.
Add Salt, Cinnamon, Cardamom, Cloves and Rose Water to the boiling Water, stir in well, add the Rice and cook till the entire Water is absorbed in the Rice.
This bread is Kashmiri in origin. Tel Varu closely resembles a bun and is sprinkled with sesame seeds on this page the crust, which is quite crisp. Slightly salty in taste, it is made with normal bread dough - really a local variation of bread as we all know and love. Tel Varu is usually eaten with Sheer Chai, which is salty Kashmiri tea.