Goat rogan josh is a Slow-cooked, juicy succulent ginger based goat curry from Kashmir which is served best with peas brown rice pilaf.
What does a food blogger gain from a blog?
I am sure there are several hundred food bloggers out there, who earn 6 figures from their blog. But most of us don’t.
So, what is the net gain for 15 hours of work? Where did that number 15 hours came?
[clickToTweet tweet=”why #blogging and a #GOAT #roganjosh, a #northindian #delicacy from #Kashmir, in @lecreuset ‘s #tagine ” quote=”Why do I blog? ” theme=”style4″]
I found out behind an average blog post of mine, I normally spend about 15 hours (some takes more and some takes less). Recipe research, content development, styling-photography-editing, writing recipe, managing social media, posting on social media takes about 15 hours. What do I gain from that? Yes, a couple of thousands of visitors – so what? I don’t get any money from you visiting my page, I seriously don’t.
I do have advertisements running on my site, from which I only gain 1 dollar a month. Yep, 1 dollar – which can’t even purchase me a bag of rice. So, I have removed them from my site.
Affiliated content from Amazon – I get about 3 dollars a month from them, so I did not bother much.
Before you start judging my blogging capabilities and laugh at those numbers, let me remind you – I am not after quantity. I DON’T POST 6 RECIPES A WEEK like many other bloggers.
I am a web developer, I work 8 hours in BostonGlobe, after that I go to my classes at Harvard, and whatever time is left after that – I invest on blogging rather than bitching and cribbing. My blog can never match my salary and if it does, I would have to work 14 to 16 hours behind it, rather than 8 to 9 hours at work.
Again, it all depends on our life and priority. I had this conversation with my family.
I asked my parents if they would like to come here and do this blogging full time with me. Dad says, “I have books to write”, and yes my dad is a book author and about to launch his 17th book on economics sometimes very soon.
Mom can help me to do 6 posts a week, but the net gain from the blog and the amount of work we have to do for this – it simply is not worth it for us.
[clickToTweet tweet=”#GOAT #roganjosh, a #northindian #delicacy from #Kashmir, in @lecreuset ‘s #tagine ” quote=”Don’t count calories today!” theme=”style5″]
So what is blogging for you Dolphia?
- Blogging is a way I can channel my creative energy. I told before and I’m saying again, if I was not blogging, I would clean and shop. So blogging is saving our bank balance.
- Thanks to blogging, I learnt so many dishes from ma, which I never event dreamt of before. Blogging has given me chance to explore and learn different cuisines. Guys, I am a hardcore foodie after all.
- Blogging has given me chance to learn my camera and explore the color, texture and shape of food through my lens.
However, is it worth breaking my back to work so much behind this blog? Well, yes, it is!
- I get happy when I recreate the dishes and it tastes exactly like ma’s.
- I get happy when I see the dish has turned out picturesque.
I often lose focus and cry about my blog’s statistics to ma and this is what she says,
Do your work, and I am telling you one day you’ll shine. It might take you years to be there, but hard work never fails. I have seen your dad starting the book number 1 and by next year, he will finish his 20th book
When I get upset by looking at a bigger Facebook followers (above 80,000) of a fellow blogger (who has been blogging less than a year) mom says
What she is gaining by money, one day you will earn by hard work. When you’re at social media, look at them, admire, learn and move on. Don’t stick on to it and cry about it, and if you do, you will never grow.
Well that’s my ma.
Anyhow, a couple of weeks back, I got a chance to work with La Creuset’s cuisines of the world line. When this tagine came, my husband wondered, “What and how will you use it?” At the same time, my friend Anshie tempted me to make Lamb Rogan josh. So I thought, why don’t I use this tagine to cook Goat Rogan Josh? This recipe is loosely based on Anshie’s Roganjosh.
Not to mention, the tagine is fantastic to cook anything, but the rogan josh cooked properly and the pieces were so succulent and juicy. The special shape of the tagine helps to cook the meat thoroughly. I am yet to explore many more Indian and African dishes with this tagine. If you have a nice tagine recipe, don’t forget to share your link with me.
The tagine I have used in this recipe can be found here.
Recipe of Goat Rogan josh
Kashmiri chile powder does not add heat, it only adds color. If you can’t find it, you can replace with 1/2 teaspoon chile powder.
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Ground Spices:
5 green cardamom
5 cloves
1 piece(1-inch) cinnamon stick
2 bayleaves
1 teaspoon black cumin (shahi jeera) seeds
1 teaspoon fennel seeds
10-12 black pepper corns
1 teaspoon ground nutmeg (1/8 of a whole nutmeg, grated)
1 teaspoon ground mace (1 whole mace)
- In a small non-stick skillet, over medium heat, heat cardamom, cloves, cinnamon, bayleaves, black cumin seeds, fennel seeds, pepper corns and mace. Cook it for 2 to 3 minutes, or until they release their aroma. Take it aside.
- When it’s cool enough to handle, grind it to a fine powder using a coffee grinder or mortar pestle.
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Curry
1 1/2 tablespoon vegetable oil
3 cloves
1 bayleaf
3 green cardamom
1 piece (1/4 inch ) cinnamon stick, broken into pieces
1/4 teaspoon black cumin seeds
1/4 teaspoon asafoetida
1 medium red onion, thinly sliced
2 pounds goat meat, washed and cleaned
1 piece (2-inch) ginger, grated
salt to taste
1 tablespoon kashmiri chile powder*
1 cup plain greek yogurt
1/2 cup water
1 tablespoon fresh cilantro, finely chopped
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- In a tagine or a thick bottom pot, over a high heat, heat vegetable oil. When it’s smoking hot, take it aside. Add cloves, bay leaf, green cardamom, cinnamon pieces, black cumin and asafoetida. Transfer it back to the heat, and cook for 1 minute or until it splutters. Add onion slices and cook it over a medium-high heat for 4 to 5 minutes, or until it’s opaque.
- Add meat pieces and cook it for 6 to 7 minutes, or until it’s browned.
- Add grated ginger, salt, chili powder and yogurt. Cook it for 5 to 6 minutes, or until the oil separates.
- Add 1/4 cup water and ground spices. Lower the heat to medium-low and cover it. Cook it for 45 minutes. Open and check the water. If required, add 1/4 cup water more. Cook for an another 45 minutes or until it’s cooked through. Take it aside and serve warm with rice and flatbread.
[clickToTweet tweet=”#GOAT #roganjosh, a #northindian #delicacy from #Kashmir, in @lecreuset ‘s #tagine ” quote=”A bowl of curry is an universal common ground for love and peace.” theme=”style5″]
Does this look out of this world or what!! Absolutely gorgeous photos! I love your straight from the heart posts and I really have watched you grow behind the lens. More than a blogger I consider you an artist.
Beautiful tagine and love the steam rising pic.I wanted to ask about the ad and you have already answered it 😀 .
Just keep doing what makes you happy.
What a lovely post. I love the color of that tagine and the contrast with the Rogan Josh. For me happiness is when someone actually makes a recipe and says they love it. It makes all the hard work worthwhile 🙂 Like your mom says, keep at it and success will come!
Beautiful, my darling Dolphia! A labor of love!
Loved your post..U poured your heart out <3 RESPECT!
I’m taking a break from blogging because of innumerable obstacles I’m facing now but I agree, I used to feel sad when one of my favorite recipes didn’t even get all the brouhaha I expected. But I learnt it the hard way that if I expect a return, it will only disappoint me and demotivated me from blogging. Social media is making everything number based which I don’t like and agree with.
I didn’t read the entire recipe but rogan josh should never have red onions in them. It’s a dish cooked traditionally by the Hindu Kashmiri Brahmins and they never add onions and garlics to their curries.
I learnt from a friend that tagine makes the dish moist because of the moisture flow in the conical top. Its design makes the steam go up and then trickle down to the bottom. I still don’t understand the mechanism but I think there’s a reason the top is conical and the bottom is flattish. I’m yet to buy a tagine.
Love this write-up, the pictures n mom’s advise, Doll 🙂
Thanks Soma,
I agree with you about the return 🙂
Abour rogan josh, I know about adding onion and Anshie’s recipe don’t have it either. But I have added it as we love it that way 🙂 It’s not an authentic recipe anyway – the tagine is amazing!
Lovely post Dolphia and you have touched points that I always wonder looking at the soaring numbers of other successful bloggers. I have had my blog for more than 10 years now but I’m no where near the old or the new bloggers in terms of numbers. I had a full time job when I started blogging but for the past 3 years I’ve been a stay at home mom and a food blogger.
I post more often because if not for the blog, I would have gone bananas staying at home with the kids. After working for 10 years in corporate America, there is no way I’m just going to sit home and do just ‘home’ work, so my blog is my savior without which I’m not sure what I would do. So I keep telling myself that the reason I blog is for myself not for what it’s giving me back. But in the back of my mind I wish I could make money or have millions of social media followers. But alas that’s not going to happen anytime soon. But I will keep blogging for my own satisfaction 🙂
Sorry for my very long comment. I really vented out a lot — delete it if you feel it’s not relevant, but thanks again for this thought provoking post 🙂
Beautiful post Dolphia.Love the way you have shared your thoughts .Moms are always the best friend na and they solve all of our dilemmas with their wonderful advise.
I love your photography and creativity behind each photo.Keep blogging and stay blessed .I am sure one day you will reach the pinnacle of success in the blogging world.
I am not going to delete that Pavani! Thanks for writing this to me 🙂
Beautiful pics Dolphia. This honest writing is your strength. I just LOVED reading this post. There are somethings that you do for your passion. Completely agree with you.
As always very heart felt and down to earth writing! The recipe and photography are great which goes without saying! Your unique and honest blogging shows your beautiful heart and mind. Keep it up, Dolphia. You definitely have make your parents proud and earned so many admirers along the way!
I moved with your words and do accept some. I started mine just as an outlet for my creative mind and learning thirsty. And I do not bother about the FB number games and statistics. I’m happy what I’m doing for this 4 years and Like you mom said, in one fine day a good work can get acknowledged. Waiting for it along with you! And forgot to mention roganjosh looks absolutely stunning!!
It’s been a while I ate mutton.. roganjosh looks delicious Dol and i love that tangine
Just read your post and loved it. I have recently started blogging and I am asking myself this question. Why do I need to add this along with a full-time job, kid and other things? Keep going, love your pictures and your writing!
You have touched a nerve again…I am trying to put up one blogpost a week but struggling with that too…full-time job, a pre-teen in a private school and a husband who is a corporate road warrior…sometimes feel sad, sometimes feel frustrated but then again I blog to keepsake memories for my daughter, save recipes so that one day when she is like you, staying away from home, she knows where to look for mom’s recipes 🙂 You blogs are beautiful 🙂 Regards to your parents 🙂
Thanks Soma, I am glad to hear that you’re on the same boat too!
Dolphia, you have penned down beautifully!! Each word is so true and pure form the heart – I can totally relate. Blogging is hard work and while cutting my teeth as a blogger, I have learned that good content and picturesque pictures (I am still learning) can make your blog a success! And you are already at it girl.. Go ahead.. you WILL shine. 🙂
Dolphia, I love what you share on your blog. This is such a lovely post. Why blog about food is a question I explore often too. Keep up your wonderful work here, because there are people out there like me who are inspired by it. 🙂
Hi Dolphia
I am an ardent fan of your work and I think if you gain love and respect through your work, nothing can beat it….keep it up and make us love you even more…God bless!!