The Easy Guide to Kashmiri Cooking
By Raj Dulari Kaul
I dedicate this effort to my beloved husband Chand Kaul who was very fond of good food, loved all kinds of cuisines from all over the world. Eating was a pleasure to him and Kashmiri cuisine was his favorite - he appreciated it and enjoyed it to the full. The idea to do this collection occurred to me a couple of years back. I am a keen reader and to go through some recipes of well known authors and some of my close friends is a hobby. I have this habit of underlining passages or some tempting recipes that are helpful and appealing. These passages and recipes have come in handy in writing this booklet. This collection of recipes contains my own thoughts about cooking and I hope that it will be helpful to those who like to cook. My friends and my children have constantly persuaded me to put this collection together. Mukta, in particular, has gently encouraged and supported me and without her encouragement I couldn’t have done it. I am also thankful to Sandeep whose advice and suggestions have helped me at every stage. He designed a beautiful cover and the inside pages and all this for love and respect for me. He could have spent less time in doing so, I feel. Lastly, I would like to share that some of the recipes that you will read are passed down from mother-in-law and mother, both very good proponents of Kashmiri cooking.
Raj Kaul
New Delhi April 2017
Kashmiri cuisine is the classic combination of flavours with our traditional cooking. Cinnamon, black pepper, clove, mint, saffron, green cardamom, black cardamom, black cumin seeds and other spices are what you will find in my recipes. These spices make our recipes and meals more amazing. Kashmiri cuisine is founded on simple ingredients of excellent quality: a. Fresh fish from the lakes b. Rice from the paddy fields c. Locally grown fruits and vegetables These are the wonderful ingredients that are enjoyed throughout.
Mutton Yakhni Mutton cooked with yoghurt This is a mild and fragrant curry from Kashmir. It has no garlic or onion. It is so different and typical of this region. The flavour is provided totally by the spices, yoghurt and lamb which should be of good quality.
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Cooking time: 40 - 50 minutes Serves: four to six
Ingredients 1 kg lamb (ribs and shoulder with a bit of fat
Method 1. Place 2 cups of water and 1 cup of milk in a thick and deep pan and let it boil.
3 table spoon vegetable oil
2. Add the lamb and all ingredients, except yooghurt and garam masala. Boil it for 50 minutes till the lamb turns soft. Leave in the pan.
2 cups (400 g) sour yoghurt 1 cup full milk (you can use skimmed milk, if you wish) 2 black cardamoms (moti elaichi)crushed with skin 4 cardamoms (green elaichi) pounded with skin 4 cloves (loung)
3. Heat the oil and ghee together, tip in a pinch of asafoetida, 1 spoon cumin seeds, green and black cardamom pods, stir for a minute and leave aside. 4. Churn the 2 cups of yoghurt, adding a pinch of salt and keep on stirring till the yoghurt comes up with a smooth consistency.
2 bay leaves (tez patta)
5. Slowly add the heated oil and yoghurt to the lamb and keep on stirring on a high flame so that the yoghurt does not get curdled.
½ tea spoon cinnamon (dalchini) powder
6. Watch, when the gravy gets thick and smooth and the lamb pieces soft.
1 pinch asafoetida (heeng) 1 table spoon clarified butter (ghee)
7. Sprinkle a little garam masala and 1¼ of cinnamon powder, boil it for 1 minute and take off from heat.
1 level tea spoon (6g) ginger powder (sounth)
Service Idea
2 cinnamon (dalchini) sticks
3 tea spoons aniseed powder (saunf ) 2 tea spoons cumin seeds (zeera) 1½ tea spoons garam masala 1 piece mace (zavetri) 1 tea spoon salt 2 cups (500ml) water
With plain rice, hot green vegetable (spinach and peas), hot aubergine.
Mutton Roganjosh Mutton cooked in the roganjosh style Kashmir being a cold climatic place, hot food is always welcome. Roganjosh is a spicy hot and rich dish taken mostly with plain rice.
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Cooking time: 50 minutes Serves: four to six
Ingredients 1 kg lamb (shoulder with bone) 4 table spoons oil (60ml) 2 black cardamom (moti elaichi) crushed 1½ table spoons cup yoghurt (dahi) sour 3 cardamom (green elaichi) - pods 1 cinnamon (dalchini) stick 3 cloves (loung) 2 bay leaves (tez patta) - small 3 tea spoons (10-15g) Kashmiri red chilly powder. You can put more to make it hot. 2 fukk tea spoons aniseed (saunf ) powder ½ tea spoon sounth (ginger) powder 2 tea spoons zeera (cumin seeds ) 1 tea spoon garam masala 1½ tea spoons (level) brown sugar 2 pinches of heeng Salt according to taste Kesar (saffron) optional
Method 1. heat oil in a pressure cooker over medium high heat with a pinch of heeng. 2. Add the brown sugar to the hot oil for it to caramelize. 3. Put in the lamb and keep stirring for 5 - 10 minutes till it turns brown. 4. Add the red chilly powder and let it cook for 3 - 5 minutes on slow heat. Keep on stirring. Tip in the cardamom, green elaichi, loung and cinnamon stick and ½ tea spoon cumin seeds. 5. Add curd/yoghurt and keep stirring till the mutton turns red. 6. Add two cups of water. 7. Tip in sounth and saunf powders, cumin seeds and garam masala. Stir well. 8. Cover and let it cook in the pressure for 5 - 7 minutes. 9. Option: Soak the kesar in half a cup of water and add to the lamb to add to the flavour. Service Idea With plain rice and green vegetable like palak peas. Note: The lamb has to be fried well and all the water has to dry out. Once the oils starts showing then add the red chilly powder.
Mutton Biryani Mutton cooked with rice
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Cooking time: 2 hours • Preparation time: 30 minutes Serves: four to six
Ingredients 1½ kg lamb 3 cups (800 g) Basmati rice 6 table spoons oil (90g) 4 table spoons of ghee (clarified butter) 10 fresh pudina (mint) leaves 1 bunch dhania (coriander) leaves 4 fresh hari mirchi (green chillies) Kadi patta (curry leaves) - optional 2-3 shards of dalchini (cinnamon) 4 moti elaichi (black cardamom) crushed 6 green elaichi (cardamom) - crushed 6 loungs (cloves) 1½ tea spoons sounth (ginger) powder 2 tea spoons salt 2 tea spoons saunf (aniseed) powder** 3 tea spoons garam masala 3 tea spoons zeera (cumin seeds) 1 cup dahi (curd/yoghurt) 1 cup milk 2 tez patta (bay leaves) 500g deep fried onions** Pinch of heeng (asfoetida) Few blanched almonds** 2-3 strands of kesar (saffron) Make a paste of mint leaves, coriander leaves, fresh ginger, 2 garlic cloves, 3 green chilles. Grind very fine. *medium size pieces with some bone **optional
Method 1. Wash rice, soak for 1 hour and drain out the water. 2. In a thick bottom pan heat oil and once hot, put in pinch of heeng and then add all ingredients, cloves to elaichi. 3. Add mutton, saunf powder and salt. Stir well. 4. Add 4 cups of water and let it boil until the mutton is soft. Leave aside. 5. In another pan put the ghee and all remaining ingredients. Sauté for a couple of minutes and lower the heat. 6. Add curd/yoghurt and the mint/coriander/green chilly/ginger paste and the fried onions 7. Mix everything together with the mutton pieces and let it marinate for 2 to 3 hours. 8. Half cook rice with left over gravy of mutton. 9. Arrange half cooked rice with mutton in a deep, wide pan and cook on low heat with the lid covered for 50 - 60 minutes.
Service Idea With raita and pickled onions. Note: The mutton has to be fried well and all the water has to dry out. Once the oils starts showing then add the red chilly powder to taste (optional). Option: You can add 750 g of potatoes, peeled and cut into long, thick slices. Deep fry and keep aside. When you arrange the rice with mutton, add the potatoes also in layers.
Mutton Kaliya Kashmiri “Yellow” mutton This is a fantastic, full of flavour yet mild curry.
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Cooking time: 1 hour Serves: four to five
Ingredients 1 kg lamb (medium size pieces with some bone and a little fat 2 (500ml) cups water 2 black cardamoms (badi elaichi) crushed 3 green cardamoms (hari elaichi) 1½ table spoons (5g) turmeric (haldi) powder 3 (6g) tea spoons aniseed (saunf ) powder 1 (2g) tea spoon ginger powder (sounth) Pinch of asfoetida (heeng) 2 bay leaves (tez patta) 3 laung (cloves) 1 stick of cinnamon (dal chini) 1 tea spoon garam masala 1½ tea spoons salt 1 tea spoon cinnamon (dal chini) powder 2 tea spoons black cumin (kala zeera) seeds - optional ½ cup milk 50ml yoghurt (dahi) Pinch of saffron (kesar)
Method 1. Pour oil in a deep pan or pressure cooker. 2. When medium hot add turmeric with 1 table spoon water and keep stirring. 3. Put in mutton pieces and keep tossing till colour shows through. Add 1 table spoon yoghurt and toss. 4. Add three cups of water and put in the ingredients except the garam masala, cinnamon powder and black cumin seeds. Stir well and boil for 20 minutes. 5. When the mutton turns soft add half a cup of milk and saffron and boil for another 20 minutes. 6. Once gravy turns thick, add garam masala and cinnamon powder. 7. Add black cumin seeds for flavour before taking off the burner. 8. Sauté green cardamoms, black cumin seeds in 1 table spoon oil for a few seconds and add to the mutton.
Service Idea Serve hot with plain rice, greens and a hot spicy vegetable or keema kofta. Note: Adding turmeric in medium hot oil gives the dish a good colour. To make it spicy, add some garam masala in hot oil and pour over the cooked lamb. Keep the gravy loose.
Saag Gosht Mutton and spinach curry
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Cooking time: 1 hour Serves: four to six
Ingredients 1 kg lamb (preferably shoulder, leg and ribs with a little fat) 1 kg fresh spinach (puréed) 2 cups (500ml) water 50 g fresh ginger (adrak) ½ tea spoon ginger paste or powder (sounth 1½ tea spoon red chilli (lal mirch) powder 1 stick of cinnamon (dal chini) 2 black cardamoms (badi elaichi) crushed 3 cloves (laung) 1 tea spoon garam masala 1 tea spoon salt (namak) Pinch of asfoetida (heeng) Pinch of baking powder - for spinach 4 table spoons vegetable oil
Method 1. Wash the spinach and boil it for 2 minutes adding a pinch of baking powder so that it retains its fresh green colour. 2. Grind the boiled spinach in a mixie. Take care not to grind it too fine. Leave aside. 3. Heat oil in a thick bottomed pan with a pinch of asfoetida added to it. 4. Add mutton pieces and keep stirring and turning until they start throwing water. Once they are dry and the oil starts showing add red chilli powder and stir for 5 minutes. 5. Add 2 cups of water with all the spices and stir to mix well. Cover with a lid for about 15-20 minutes until the mutton turns soft and tender. 6. Once the mutton is soft, add the grounded spinach and let it boil a few minutes. 7. Add garam masala and cumin seed powder and stir till the gravy is thick and the meat tender. Service Idea Serve hot with parantha, roti or rice and hot veg curry with yoghurt (dahi). Note: Ensure that the gravy texture is not watery but ‘loose’. The best way to get the most from your red or white meat is to cook it on the bone as this gives you a wonderful meaty flavour
Matsch Minced lamb meat balls (kofta) in spicy curry A typical warming and delicious dish from Kashmir. The whole spices added together bring a wonderful flavour to the curry.
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Cooking time: 1 hour Serves: eight to ten
Ingredients 1 kg minced lamb (bonless without fat and minced fine) 2 (500ml) cups water 2 to 3 (6g) tea spoons red chilli ( lal mirch) powder 6 table spoons vegetable oil 3 (6g) tea spoons aniseed (saunf ) powder 1 (2g) tea spoon ginger (sounth) powder 4 cloves (laung ) 3 black cardamoms (badi elaichi) crushed with the skin 4 green cardamoms (chhoti elaichi) 2 sticks cinnamon (dal chini) 2 tea spoons white cumin seeds (zeera) 2 bay leaves (tez patta) ½ cup yoghurt (dahi) 2 (4g) tea spoon garam masala ½ tea spoon cinnamon (dal chini) powder
Method 1. Put the minced mutton in a deep bowl and add 1 table spoon of oil, 1 tea spoon of red chilli powder, 1 tea spoon of garam masala, 1 table spoon of dahi, ½ tea spoon of cinnamon powder, ¼ tea spoon of ginger powder together with the crushed seeds of two big cardamoms and a pinch of salt. 2. Mix everything thoroughly by hand till the spices are well blended. 3. Shape the mixture by hand into sausage like koftas with around 20-30 pieces of equal size. 4. Heat the vegetable oil in a thick bottom pan and add 2 tea spoons of red chilli powder and stir for 10 seconds. Make sure that the oil is not too hot. Add 2 tea spoons of yoghurt and stir the mixture well. 5. Add half a cup of water to the pan and put in the rest of the ingredients except the koftas. 6. Stir for 5 minutes so that the paste is thick and well mixed. 7. Add 3 cups of water and let the paste come to boil. 8. Add all the koftas, one by one, without stirring. 9. Boil for 40 minutes until the gravy is thick and oily. Service Idea Serve hot with plain rice, baked nan or paratha and green vegetables like spinach and peas or saag.
*boneless lamb without fat, minced fine
Note: It is very important to mix all the ingredients by hand. The mixture should be spicy and soft and your hands greasy.
Keema Mattar Minced mutton with peas
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Cooking time: 40-45 minutes Serves: six to eight
Ingredients 1 kg minced lamb (minced not too fine) 250 g fresh green peas (hara matar) 2 tea spoons cumin seeds (zeera) 3 cloves (laung) 3 big cardamoms (badi elaichi) crushed with skin 3 green cardamoms (hari elaichi) pounded 2 green chillies (hari mirchi) 2 small sticks cinnamon (dal chini) 2-3 tea spoons aniseed (saunf ) powder 1 tea spoon ginger powder (sounth) 2 bay leaves (tez patta) or curry patta 1 tea spoon salt (namak) ½ tea spoon turmeric (haldi) powder ½ fresh ginger (adrak) - grated A pinch of asfoetida (heeng) 250 g thinly sliced onion - fried lightly (optional) 4 table spoons vegetable oil Juice of ½ lemon (optional) 2 cups water
Method 1. Heat oil in a deep saucepan gently adding a pinch of heeng. 2. Add the minced mutton and stir fry for 10 minutes until dry. Add the lemon juice or, if you want, you can also add some tomato purée while frying. 3. Add 2 tea spoons of chilli powder and ½ tea spoon of turmeric powder and stir for around 5 minutes until mixed well. 4. Add water with all the remaining ingredients and let it boil for 10 minutes till the texture turns thick. 5. Add the green peas and let it boil for another 5 minutes on low heat until the oil starts separating. Service Idea Serve hot with roti, puris, parathas, baked naan or rice. Note: Put peas in boiling water for 3 minutes. Add a pinch of baking soda to the water to ensure that the peas do not lose their green colour.
Kabargah (Tabakh Maaz) Fried ribs A mouth-watering, deep-fried dish, marinated for long to give it a delicious aroma and taste.
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Cooking time: Around 1 hour Serves: six to eight
Ingredients 1½ kg lamd (ribs and chops with fat big pieces on bone) 500ml vegetable oil 4 table spoons clarified butter (ghee) 2 cups of milk 500g of yoghurt (dahi) - thick and a bit sour 2 tea spoons garam masala 4 cloves (laung) 2 pieces black cardamoms(badi elaichi) - crushed with skin 1 shard cinnamon (dal chini) - crushed 4 pieces green cardamom (hari elaichi) 1 table spoon aniseed (saunf ) powder 1 tea spoon ginger powder (saunth) 2 tea spoons cumin seeds (zeera) ½ tea spoon black cumin seeds (kala zeera) - optional 1 (250ml) cups water 1 small sachet saffron (kesar) powder 5 silver leaf (chandi varak) 1½ tea spoon salt
Method 1. Put mutton ribs in a thick bottom pan with 1 cup water and 2 cups milk and mix well. 2. Add all ingredients except saffron and yoghurt. 3. Let the mixture boil for 50 minutes or 10-15 minutes in a pressure cooker untill the mutton is tender and the gravy dried. Leave it to cool. The mutton should stay firm. 4. Mix 500g of yoghurt in ½ tea spoon of salt, (1 sachet of saffron), 1½ tea spoons garam masala, ½ teas spoon cinnamon powder and pounded cardamon - green and black. Ensure that the consistency is smooth. 5. Add all mutton pieces one by one and ensure that they are evenly coated in the paste and leave for 4 to 6 hours. 6. Put oil and ghee together in a deep frying pan on medium heat. Test the right frying temperature by putting in a drop of the paste - once it rises to the top, the temperature is right. 7. Fry the mutton pieces with the batter on, three at a time till they turn brown and crisp. 8. Lift the pieces out with a slotted spoon and drain on a wire rack lined with kitchen paper. Service Idea Serve as snacks before dinner.
Shami Kebab Curry style kebabs
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Cooking time: Around 1 hour Serves: eight to ten
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Ingredients 1 kg finely minced mutton* 500 g yoghurt/curd (dahi) 2 tea spoons garam masala ½ tea spoon cinnamon (dalchini) powder 4 big cardamon (badi elaichi) pounded 4 pods green cardamoms (hari elaichi) - crushed 4 cloves (laung) 1 stick cinnamon (dalchini) ¼ tea spoon fresh ginger paste 2 tea spoons aniseed (sounf ) powder 2 bay leaves (tez patta) ½ tea spoon ginger powder (saunth) 3 table spoons vegetable oil 2 cups milk (full fat)
Method 1. Put the mince mutton in a bowl and add 1 table spoon of yoghurt 1 tea spoon garam masala, ½ tea spoon cinnamon powder, ½ tea spoon salt and pounded cardamom. 2. Knead the mixture till it is of a smooth consistency. 3. Shape into small balls big enough to be cut into two. 4. In a big deep pan add 2 cups of water, 1 cup of milk with a pinch of salt and the rest of the ingredients and bring to boil. 5. Add the meat balls and let them boil for 50 minutes with the pan covered. 6. Once the gravy is absorbed allow to cool for 10 minutes. 7. Take out the balls, cut into two and prick with a toothpick. 8. In a deep and heavy pan add 3 table spoons of vegetable oil, 1 tea spoon of cumin seeds, crushed cardamom and the stick of cinnamon. Toss lightly and add ½ cup of water, 1 cup of milk and 500 g of yoghurt and let it boil for 5 minutes stirring continuously. The yoghurt should not get curdled. 9. While the liquid is boiling, add the mutton balls one by one and boil for 15 to 20 minutes till the gravy turns thick. Sprinkle garam masala and a pinch of cinnamon powder. 10. Take off from the burner, let it cool a little bit and serve.
*without bones or fat and minced very fine with smooth consistency
Service Idea Serve hot with plain boiled rice accompanied by a hot veg curry and green leafy vegetable. Note: Make sure that the mutton balls are soft and juicy. You can cut the meat balls into tow or leave them as they are.
Lamb Biryani Rice and mutton dish
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Cooking time: 2½ hours • Preparation time: 40 minutes Serves: four to eight
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Ingredients 1½ kg mutton* 800 g (3 cups) Basmati rice 500 g onions thinly sliced and deep fried 5 g fresh ginger (adrak) peeled and chopped 6 table spoons oil 4 table spoons ghee (clarified butter) 1 bunch mint leaves (pudina) 1 bunch coriander (dhania) 4 fresh green chillies (hari mirch) 2 curry leaves (kadi patta) 3 sticks cinnamon (dal chini) 6 green cardamoms (hari elaichi) crushed with skin 4 big cardamaons (badi elaichi) crushed with skin 6 cloves (laung) 2 garlic (lahsun) pods 4 green chilles 6 almonds (badam) blanched 2 bay leaves (tez patta) 1 tea spoon ginger powder (saunth) 1 tea spoon aniseed (saunf ) powder ½ tea spoon pepper (kali mirch) freshly ground 2½ tea spoons cumin seeds (zeera) 1 g saffron (kesar) mixed with hot water or milk 1 g asfoetida (heeng) 1 cup yoghurt (sour) stirred well for smooth consistency 1 cup milk *medium sise pieces with some bones (the bones provide much of the flavour)
Marinade Make a paste of mint leaves, coriander, fresh ginger, 2 garlic pods, 4 green chillies, ½ tea spoon freshly ground pepper, ½ tea spoon cumin seeds ground with 2 table spoons of water. Leave aside. Wash rice and drain the water. Preparation Mix the meat with yoghurt, marinated paste, salt, deep fried onions, garam masala, chopped ginger, ½ tea spoon cinnamon powder. Stir fry for 3 minutes on slow heat. Mix together by hand and leave to marinate for 2-3 hours. Method 1. In a thick deep pan, heat the oil and ghee together, tip in a pinch of heeng, cloves, cardamom, 1 tea spoon cumin seeds, toss and add the mutton. Stir it well with 1½ tea spoons of salt, add 2 cups of water, bring to boil, put aniseed powder, ginger powder, 1 tea spoon garam masala and bay leaves. When the meat gets tender take it out in a bowl, leave the gravy in the pan. 2. Half cook the rice with left over gravy adding saffron, salt and milk. If the gravy is less then add some more milk. 3. Arrange the half cooked rice and mutton in layers, sprinkle garam masala, cinnamon powder, fresh mint leaves and cover it well. 4. Cook it over low heat for 50 to 60 minutes. The best result of cooking will be if put it in an oven on medium heat where it gets cooked nicely on all sides and stays firm. You can add 500 g potatoes, cut in long slices and deep fried. When you arrange the biryani in a deep pan you can arrange two layers of potatoes. Service Idea Serve with hot mint chutney, kachumber or with hot chilly pickle “achaar”. Note: You can add onion by mixing it with the mutton while being sautéd (optional).
Dum Pukhta Slow cooking mutton
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Cooking time: Around 4 hours Serves: eight to ten
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Ingredients 2kg mutton* 100g almonds (badam) blanched and peeled 100g cashew nuts 100g coconut sliced into small pieces 350g vegetable oil for 1kg mutton 200g to 400 g ghee (clarified butter) 600g yoghurt/curd (dahi) 2 cups milk 4 tea spoons garam masala 6 cloves (laung) 4 big cardamoms (badi elaichi) crushed 6 small green cardamoms (hari elaichi) 2 large sticks cinnamon (dalchini) broken into few pieces 2 tea spoons cinnamon (dalchini) powder 1 tea spoon ginger powder (saunth) 2 tea spoons Kashmir red chilly (Kashmiri lal mirch) powder 10g fresh, sliced ginger (adrak) 5g saffron (kesar) 50g poppy seeds (khas-khas)** 100 g fresh mint (pudina) or fenugreek (methi) leaves 100g white cumin seeds (zeera) Dry fruits, almonds, walnuts, coconut slices, fried cashew nuts
*big chunks of mutton with a little bone and fat **optional according to taste
Method 1. In a big deep, heavy bottom pan mix the vegetable oil and clarified butter and heat on medium flame, adding a pinch of heeng, cumin seeds, salt, red chilly powder and all the ingredients. 2. Add 500 g yoghurt with ½ cup water and mix with the hand or spatula to get smooth consistency. 3. Wash the mutton properly and let it drain. Sprinkle some salt on top and leave aside for a few minutes. 4. Add all the mutton pieces into the heated mixture and mix well until well-coated. 5. Add almonds, cashew nuts, sliced coconut and poppy seeds and mix well. 6. Add 1 cup milk while mixing and stirring. 7. Cover it properly and seal the lid. 8. Leave for at least 4 hours (over night in winters) to masinate. 9. Put it on a slow fire and let it cook for 2 hours. 10. When ready garnish with fresh mint leaves and cinnamon powder. Service Idea Serve hot with Kashmiri achaar (of pickles and knol-khol ganth gobi). Note: Use atta paste to seal the lid. This is a special dish that I learnt from my mother-in-law (Nana) who, although a staunch vegetarian, cooked some non-vegetarian dishes that are till our favourites in our family till today.
Tsok Tsarvan Zesty liver curry A very spicy and hot non-vegetarian dish
o Cooking time: Around 30 minutes Serves: four to six
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Ingredients 500 g liver* 4 table spoons cooking oil A pinch of asafoetida (heeng) 2 cloves (laung) 1 tea spoon red chilly (lal mirch) powder 1 tea spoon aniseed (saunf ) powder ½ tea spoon ginger powder (saunth) ½ tea spoon garam masala ¼ cup tamarind (imli) extract 2 green chillies (hari mirch) - slit 1 cup water
*cut into 1 cm pieces, wash properly in boiling water and leave to drain
Method 1. Heat oil in a pan. Add liver pieces, asafoetida, salt abd cloves. Sauté for 5 odd minutes on low heat. 2. Mix red chilly powder in a little water and add to the liver. Stir briskly for a few seconds over high flame. 3. Add 1 cup water, aniseed powder, ginger powder and garam masala powder and cook till water is reduced to half. 4. Add the tamarind extract and green chillies and cook till the oil surfaces. Remove from flame. Service Idea Serve with yellow rice called tahar in Kashmiri.
Syun Methi Mutton with fenugreek A unique combination for great taste
o Cooking time: 45 minutes Serves: four to six
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Ingredients 1 kg mutton* 1 tea spoon turmeric (haldi) powder** 2 tea spoons aniseed (saunf ) powder 1 tea spoon ginger powder (saunth) 3 cloves (laung) 1 cinnamon (dalchini) stick A few bay leaves (tez patta) 3 black cardamoms (badi elaichi) 1 tea spoon garam masala 2½ cups (500 g) fenugreek (methi) leaves*** 2 table spoons ghee (clarified butter) 3 table spoons vegetable oil 3 green chillies ¼ tea spoon soda bicarbonate 2 cups water
*lamb cut into 2-inch pieces **optional according to taste ***If the fenugreek is fresh add a pinch of soda bicarbonate powder but if it is dry then no need for it
Method 1. Add mutton with water, salt, turmeric powder, aniseed powder, ginger powder, cloves, cinnamon stick, bay leaves, black cardamoms, garam masala and asafoetida. 2. Cook over high flame for 15 minutes (4 whistles if using a pressure cooker) till the mutton is almost done. Separate from stock and keep aside. 3. Clean, wash and boil fenugreek leaves with ¼ tea spoon of soda bicarbonate to retain the green colour. Strain and grind to a paste. 4. Heat oil in a deep pan and sauté the fenugreek for 5 minutes with cumin seeds, stirring frequently. 5. Add mutton and sauté for 5 minutes. Add the stock and cook till mutton is done. Remove and garnish with green chillies before serving. Service Idea Serve with rice, hot vegetable and yoghurt. Since fenugreek leaves are sour you can add 500 g fresh spinach (boiled and chopped) for a nice taste that cuts down the sourness.
Tsarvan Olu Liver and potatoes
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Cooking time: 30 minutes Serves: four to six
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Ingredients 500 g liver* 250 g potatoes** 4 table spoons cooking oil ½ cup finely chopped tomatoes*** 4 cloves (laung) A pinch of asafoetida (heeng) 1 tea spoon red chilly (lal mirch) powder 1 tea spoon ginger powder (saunth) 1 tea spoon aniseed (saunf ) powder 2 green chillies (hari mirch) 1½ cups water
*cut into 1-inch cubes **peeled and cut into 1-inch cubes ***optional as purée, to add good taste and colour
Method 1. Heat oil in a heavy-bottomed pan and add liver, potatoes, tomatoes, cloves, asafoetida and salt. Cook, stirring occasionally till the liquid dries and the oil separates. 2. Mix red chilly powder in a little water and add to the pot. Stir for a few seconds and add the remaining water and bring to a boil. 3. Add ginger powder, aniseed powder and green chillies and cook till the gravy thickens a bit. Service Idea Serve hot with bread, puree, parantha or plain rice.
Kokur Nadur Chicken and lotus stem curry
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Cooking time: 1 hour Serves: four to six
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Ingredients 1 kg whole chicken* ½ kg lotus stems (bhein or kamal kakdi)** 1 cup oil for frying 3 table spoons oil for cooking 1½ tea spoons red chilly (lal mirch) powder 1½ cups water 1 tea spoon ginger powder (saunth) 3 tea spoons aniseed (saunf ) powder A pinch of asafoetida (heeng) 4 cloves (laung) 2 black cardamoms (badi elaichi) crushed 2 bay leaves (tez patta) 2 sprigs coriander (dhania) leaves ½ tikki masala crushed
*broiler, washed and cut into eight pieces **wash very well in running water to remove all traces of mud
Method 1. Wash, peel and cut lotus stems into 2-inch cylindrical pieces. Wash well and put aside to drain. 2. Heat oil in a deep pan and fry chicken to golden brown and put aside. Lotus stems are just to be tossed in oil with a little salt. 3. Heat 3 table spoons of oil in a heavy bottom pan and add red chilly powder mixed in little water. Stir for few seconds, add water and bring to boil. 4. Add chicken and lotus stem pieces and all remaining ingredients, except tikki masala, and cook for 10-15 minutes on high flame. Once gravy thickens, add tikki masala and cook further for 1-2 minutes on slow heat stirring gently. The slower it cooks the better it tastes. 5. Garnish with coriander leaves. Service Idea Serve hot with plain, boiled rice and greens.
Kashur Gaad Kashmiri fish curry in a tangy style
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Cooking time: 45 minutes Serves: four to six
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Ingredients 1½ kg fish fillets* 2 cups oil for deep frying fish 4 cloves (laung) 2 black cardamoms (badi elaichi) crushed 1 tea spoon cumin seeds (zeera) 2 teas spoons red chilly (lal mirch) powder (3 tea spoons if you want it hot) 2 cups water 1½ tea spoons ginger powder (saunth) 1 tea spoon haldi powder (turmeric) 3 tea spoons aniseed (saunf ) powder 1 tea spoon garam masala A pinch of asafoetida (heeng) 4 table spoons tamarind (imli) extract - optional 3 green chillies (hari mirch) slit 2 red chillies (lal mirch) dry 1 tea spoon tikki masala Salt to taste
*cut into large pieces, wash and sprinkle salt and turmeric, leave for half an hour, till water drains
Method 1. Heat oil in a big pan and fry fish over high flame, till crisp and golden brown. Drain excess oil and keep aside. 2. Reheat ½ cup oil in a heavy bottom pan, add cloves, cumin seeds and black cardamoms and sauté for a few seconds. Add red chilly powder mixed with a little water and stir briskly till the oil reddens. 3. Add water, ginger powder, aniseed powder, asafoetida and salt and bring to a boil. Add in the fish gently and cook till gravy thickens. 4. Add the tamarind extract and green chillies and stir. Add the tikki masala and cook for a few minutes till the oil separates. Serve hot. Service Idea Serve with plain, boiled rice and greens. Tamarind is optional and gives the dish a unique taste. Without it the dish is hot and spicy.
Muj-Gaad Fish and radish curry
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Cooking time: 45 minutes Serves: four to six
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Ingredients 1 kg fish fillets* 250 g radish, peeled and washed 1 cup grated tomatoes 2 cups oil 4 cloves (laung) 2 tea spoons red chilly (lal mirch) powder 1 level tea spoon haldi (turmeric powder) 2 cups water 1½ tea spoons ginger powder (saunth) 3 tea spoons aniseed (saunf ) powder 1 tea spoon garam masala A pinch of heeng (asafoetida) 2 badi elaichi (black cardamoms) 3 green chillies (hari mirch) slit 1 tea spoon tikki masala Salt to taste
Method 1. Cut radish into 3-inch long pieces, then halve each piece and put aside. 2. Heat1½ cups oil in a big pan and fry fish fillets over high flame until golden brown and crisp. Drain oil and put aside. Deep fry radish in the same oil until golden brown and put aside. 3. Heat remaining oil, add cloves and red chilly powder mixed with little water. Stir briskly, add tomatoes and cook until oil separates. 4. Add water, ginger powder, aniseed powder, garam masala, asafoetida, turmeric powder, black cardamoms, green chillies and salt. Stir well and the add fish. Cook for 1015 minutes till gravy thickens. 5. Sprinkle tikki masala and cook further for a minute and serve. Service Idea Being quite hot, this dish can be served with green leafy vegetables like haak or munj haak. Note
*washed and drained
This particular recipe, being Kashmiri, uses no tomatoes or tamarind. but I have tried it with tamarind and grated tomato paste with great results.
Monj Gaad Fish and knol khol curry
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Cooking time: 1 hour 20 minutes Serves: six to eight
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Ingredients 1.5 kg rahu fish cut into medium pieces 1 kg knol khol – peel and cut them in round medium thick pieces 500 grams vegetable oil 3 to 4 teaspoons red Kashmiri chilly powder 1½ teaspoon turmeric powder 3 black cardamom (badi elaichi) with skin 4 teaspoons aniseed (saunf ) powder 2 teaspoons ginger powder (saunth) 1 ½ teaspoon cumin seeds (zeera) 3 dry red chillies (lal mirch) whole Tikki masala or garam masala
Method 1. Deep fry fish pieces till they are crispy and brown. Keep them aside. 2. Peel and cut the knol khol in round, medium thick pieces and fry. 3. Heat oil in a deep and wide frying pan over medium high heat. 4. Put in red chilli powder and heeng and sauté it for a few seconds. Add 4 cups of water and let it boil. 5. Add all the ingredients, mix well, adding pieces of knol khol. Boil it for 30 minutes till they are a bit soft. 6. Add all fried pieces of fish one by one and boil for 40 minutes. When the gravy gets thick, sprinkle with 1 teaspoon of powdered tikki masala or garam masala. Leave to cool.
Service Idea Serve with plain, boiled rice and green leafy vegetables or plain yellow shredded cabbage. Note You can cut the leaves and use only the flesh of the knol khol.
Palak Gaad Fish and spinach curry
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Cooking time: 40-50 minutes Serves: four to six
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Ingredients 1.5 kg fish fillets* 1 kg fresh spinach 400ml oil to fry fish 3 tea spoons red chilly powder 1 tea spoon saunth (ginger powder) 2 red chillies - dry or fresh 2 badi elaichi (black cardamoms) crushed 1 dalchini (cinnamon) stick 2 tez patta (bay leaves) 2 tea spoons zeera (cumin seed) 2 tea spoons salt A pinch of heeng (asafoetida) 3 laung (cloves) 4 tea spoons turmeric powder (haldi) Tikki masala or garam masala Âź tea spoon soda bicarbonate
Method 1. Cut the fish into 8 to 10 pieces. Wash, sprinkle with salt and turmeric powder and leave for 30 minutes for water to drain. 2. Deep fry the fish in a deep pan until it turns light brown and put aside. 3. Put the remaining oil in a deep pan on slow heat and add salt, asafoetida, cumin seeds and red chillies. Toss for 3 minutes and add 2 cups of water and bring to boil for 5 minutes. 4. Add the fish with ginger powder, black cardamoms, cloves, cinnamon, bay leaves and let it boil for 25 to 30 minutes. 5. When the gravy thickens add the spinach and let it continue boiling for another 10 minutes. 6. Add garam masala or tikki masala and let it cool.
Service Idea Serve hot with plain, boiled rice and red hot radish chutney.
*Fish fillets recommended for cooking with spinach as they are without fine bones, otherwise Rahu is best for curry.
While boiling spinach add a pinch of soda bicarbonate to retain the green colour. If you are using frozen spinach there is no need to add soda.
Hogaad Dried fish curry
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Preparation time: 10 minutes • Cooking time: 15 minutes Serves: six to eight
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Ingredients 500 grams dried fish 1 teaspoon salt 4 red dried chillies 1 teaspoon zeera (cumin seeds) 3 tablespoons vegetable oil 1 cup oil for frying 2 teaspoons red chilli powder ½ teaspoon saunth (ginger powder) A pinch of heeng (asafoetida)
Method 1. Strip the head and tail of the fish and wash well. Set aside to dry a bit. 2. Fry the fish in a deep pan till the pieces are crisp and brown. 3. Add 3 tablespoons of oil in a pan with 1 teaspoon cumin seeds, pinch of heeng, 1 teaspoon salt, 2 teaspoon of red chilli powder and stir continuously till the mixture turns hot red. 4. Add half a cup of water and let the mixture boil. Add ½ teaspoon of ginger powder and put the fried fish in. Boil for 10 minutes to turn crisp and dry.
Service Idea Serve hot with plain boiled rice.
Kashmiri Fish Balls
o Preparation time: 10 minutes • Cooking time: 30 minutes Serves: six to eight
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Ingredients 500 grams cod/fish fillets 250 grams potatoes, boiled, peeled and mashed 1 bunch of coriander leaves cleaned and finely chopped 3 green chillies (hari mirch), finely chopped 1 teaspoon garam masala ½ teaspoon red chilli (lal mirch) powder 2 egg whites 1 packet of bread crumbs, sprinkled with amchoor or ½ teaspoon garam masala – leave aside on a paper 500 gram vegetable oil
Method 1. Clean the fish and, if whole, cut off the head and the tail. 2. Boil in a deep pan for 8 minutes and cool. 3. If the fish has bones, take them out. Mix the boiled fish well with the potatoes, green chillies, coriander, garam masala in a bowl till the mixture is nice and smooth. 4. Make small balls out of the mixture, dip in egg whites, roll in bread crumbs. 5. Heat oil in a deep pan and fry the fish balls till they turn brown in colour. 6. Let them cool on foil and serve with mint chutney.
Service Idea Serve as a snack with tea or drinks. Note I recommend fish fillets for this dish as they do not have bones. You can also add finely chopped onions to the fish.
Nadir gaad Fish with lotus stem in Kashmiri style
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Preparation time: 15 minutes • Cooking time: 60 minutes Serves: six to eight
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Ingredients 1½ kg fish 500 grams nadroo (lotus stem) 400 grams vegetable oil 3 teaspoons red chilli powder 1 teaspoon turmeric powder 2½ teaspoons aniseed (saunf ) powder 1 teaspoon ginger powder (saunth) 3 black cardamoms (badi elaichi) crushed 4 cloves (laung) 1 teaspoon tikki masala, crushed and finely grounded 1 stick cinnamon (dalchini) A pinch of asafoetida (heeng) 3 red chillies (lal mirch) dry
Method 1. Cut the fish into big, medium fat pieces. Wash well and coat with ½ teaspoon of salt and 1 teaspoon of turmeric powder. Leave it in a strainer to drain extra water. 2. Peel the skin of the lotus stem thinly, wash and leave aside. 3. Fry the fish pieces in two batches in a deep pan till they turn brown and crisp. 4. In a thick bottomed pan, add the remaining oil and heat on medium temperature. Add a pinch of heeng, 3 teaspoons of chilli powder, 1 teaspoon of turmeric powder and stir till the mixture turns red. 5. Add 4 cups of water while boiling and put in the rest of the ingredients together except tikki masala. 6. Add the lotus stem and let it boil till they are a little soft. 7. Add all the fried fish pieces one by one. Put the three dried red whole chillies cut into two. Let it boil for 1 hour. Cover well. 8. When the gravy starts getting thick add 1 teaspoon of powdered tikki masala and boil for 5 more minutes and let it cool for half an hour. 9. After frying the fish, sauté the lotus stem in the same oil with ½ tea spoon of salt and ½ tea spoon of red chilli powder.
Service Idea Kashmir being a rice eating region, most dishes accompany plain steamed rice. Note When you take out the fish take it out piece by piece with hand and then pour the gravy on top. This way the fish doesn't break.
Vegetarian
Tschaman Kaliya Yellow paneer
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Cooking time: 30-40 minutes Serves: six
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Ingredients 600g paneer cut into big cubes 6 table spoons of cooking oil ½ cup milk 1 tea spoon haldi (turmeric) powder 2 tea spoons aniseed (saunf ) powder ½ tea spoon ginger powder (saunth) 50 g dhania (coriander) 3 cloves (laung) 2 black cardamom (badi elaichi) 3 green cardamom (hari elaichi) 2 sticks cinnamon (dalchini) 1 tea spoon cumin seeds (zeera) ½ tea spoon black cumin seeds (kala zeera) 1 tea spoon garam masala ½ tea spoon ghee Some saffron (kesar) soaked in water for 5 minutes Salt to taste
Method 1. Put 6 table spoons of oil in a deep frying pan and heat it. Add paneer cubes and fry lightly. 2. Put all the fried cubes in medium hot water with a pinch of salt and keep aside. 3. Put 2 table spoons of oil in a deep pan on medium heat and add zeera, turmeric powder and stir well till the mixture turns yellow. 4. In 2 cups of water add all the ingredients, stir well and boil for 30 minutes. 5. Add ½ cup milk and saffron with ½ tea spoon of hot ghee and let it boil till the gravy becomes thick. 6. Before serving sprinkle a little cinnamon powder, a pinch of garam masals and finely chopped dhania. Service Idea With plain boiled rice or roti and dum aloo or red hot radish chutney Note You can either deep fry the paneer cubes till light brown or roast on a tawa or non-stick pan
Dum Aloo Potato curry Kashmiri style
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Cooking time: 40-50 minutes Serves: eight to ten
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Ingredients 1kg medium sized potatoes 5 table spoons vegetable oil 1½ tea spoons zeera (cumin seeds) ½ tea spoon kala zeera (black cumin seeds) 2 tez patta (bay leaves) 3 badi elaichi (balck cardamom) crushed 4 hari elaichi (green cardamoms) 3 laung (cloves) 1 stick dal chini (cinnamon) 3 tea spoons Kashmiri red chilly powder 4 tea spoons saunf (aniseed) powder ½ tea spoon saunth (ginger powder) 2 table spoons dahi (curd) 1½ tea spoons garam masala Salt to taste
Method 1. Boil potatoes with a pinch of salt in a deep, wide pan until they get soft (enough to stay whole and firm). Cool for 5 minutes 2. Peel potatoes and prick with a needle or tooth pick and leave aside. 3. Heat oil gently in a large, deep saucepan and add peeled potatoes and deep fry till they turn brown. Place in a tray. 4. Use the remaining oil in a deep pan on medium flame and add 2 teas spoons of red chilly powder till the oil turns red. Keep stirring and add 2 table spoons of curd and mix well. add ½ cup water and all the other spices and mix well. Let the mixture boil till the mix has a smooth consistency. 5. Add the fried potatoes one by one and give them a good stir till all of them are coated evenly with the spice mixture. 6. Add 3 cups of water, cover and bring to boil on low heat. Let it boil for 30 minutes till the potatoes are soft and juicy. 7. Cook till the oil starts bubbling on the sides and add garam masala and cinnamon powder. Service Idea With plain boiled rice, matar palak and moong dal. Note To get best results deep fry the potatoes and leave them in the fridge for a couple of hours before cooking
Nadroo Roganjosh Lotus stem in red curry
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Cooking time: 40 minutes Serves: six to eight
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Ingredients 1kg lotus stem 5 table spoons vegetable oil 2 table spoons curd whisked to a smooth consistency 2 tea spoons cumin seeds (zeera) 3 cloves (laung) 4 cardamoms (badi elaichi) crushed 2 tea spoons red chilly (lal mirch) powder 1 tea spoon ginger powder (saunth) 3 tea spoon aniseed (saunf ) powder 2 bay leaves (tez patta) 1½ tea spoon garam masala 1 tea spoon salt 2 cups water A pinch of asafoetida (heeng)
Method 1. Wash the lotus stems well, peel and cut into thin slices. 2. Keep in water to which some lemon juice has been added to prevent discolouration. 3. Heat the oil in a thick bottomed pan and once hot, add cumin seeds, cloves, bay leaves, black cardamoms and a pinch of asafoetida. 4. Fry on slow heat stirring continuously. 5. Add the curd, red chilly powder and keep stirring to mix well. Add a little water. 6. When the mixture comes to boil, add the lotus stem slices and all remaining ingredients and cook for 20 minutes and serve hot. Service Idea With plain boiled rice, green leafy vegetable and radish chutney in yoghurt. Note If you like you can also add 1 table spoon of tamarind paste. For snacks, cut lotus stems into thin strips and deep fry to make a crispy snack and serve with a sprinkling of salt, red chilly powder and amchoor powder.
Nadroo Yakhni Lotus stem in white curry
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Cooking time: 40-45 minutes Serves: four to six
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Ingredients 500g lotus stem 1 table spoon aniseed (saunf ) powder 1 tea spoon ginger powder (saunth) 2 black cardamom (badi elaichi) crushed with skin 3 green cardamom (hari elaichi) crushed ½ tea spoon lemon juice 1 bay leaf (tez patta) 2 pepper corns (kali mirch) whole 1 tea spoon cumin seeds (zeera) ½ tea spoon black cumin (kala zeera) 1 cup sour yoghurt ½ cup milk 1 tea spoon garam masala 2 cloves (laung) 2 cups water A pinch of asafoetida (heeng)
Method 1. Wash the lotus stems well, peel and cut into thin slices. 2. Keep in water to which some lemon juice has been added to prevent discolouration. 3. Put 2 cups of water in a thick bottomed pan and add all ingredients except the yoghurt and cook for 20 minutes on a high flame till the water dries and the lotus stem slices are tender. Add ½ tea spoon lemon juice. 4. Whisk the yoghurt, ½ cup milk, ½ tea spoon garam masala, ½ tea spoon salt to a smooth consistency. 5. Add all this to the pan, cook for 7 minutes on a high flame till the gravy is thick and leave it to simmer. 6. In another frying pan heat oil, add black cardamoms, cloves, a pinch of garam masala and cook for a few minutes. 7. Add this to the lotus stem mixture, mix well and serve hot. Service Idea With plain boiled rice, khatta baingan and walnut chutney For snacks, cut lotus stems into thin strips and deep fry to make a crispy snack and serve with a sprinkling of salt and red chilly powder.
Tsok Vangun Sour brinjals
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Cooking time: 35-40 minutes Serves: four to six
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Ingredients 500g small brinjals 300ml vegetable oil for frying 1 table spoon vegetable oil for cooking 1 tea spoon red chilly powder ½ tea spoon saunth (ginger powder) 2 tea spoon saunf (aniseed) powder optional* 4 tea spoon tamarind paste 2 green chillies cut into two 1 badi elaichi (black cardamom) crushed with skin 1 tea spoon cumin seeds (zeera) 100 g tamarind (imli) soaked in water for ½ hour** A pinch of heeng (asafoetida) Salt to taste
* personally, I do not use aniseed in this recipe ** you can use 1 tea spoon of tamarind paste
Method 1. Snip the tips and tails of the brinjals lengthwise. 2. Put them in salted water so that they don;t get discoloured 3. Heat oil in a wide and deep pan and fry the brinjals till they turn brown and keep aside. 4. Heat 2 table spoons of oil in a pan, add chilly powder, till it shows red colour. Put ½ cup of water and mix well. add all the spices and brinjals and cook for 5 minutes on a high flame. 5. Mix in the tamarind paste with little water and add the green chillies and ½ tea spoon of garam masala. 6. Cook till the gravy is thickened and the oil separates. Service Idea With plain boiled rice, yellow moong dal and green vegetables.
Monj Haak Kohl rabi curry
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Cooking time: 40-50 minutes Serves: six to eight
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Ingredients 1kg kohl rabi(gaanth gobi ) 4 table spoons vegetable oil 1 tea spoon salt 2 cups water 3 whole dry red chillies (lal mirch) ½ tea spoon tikki masala A pinch of asafoetida (heeng)
Method 1. Cut the leaves of the kohl rabi and peel the vegetable. 2. Wash the leaves well and leave to dry. Slice the kohl rabi into thin slices. 3. Heat oil and in a deep pan, add the heeng and salt and add the kohl rabi slices and stir well. 4. Add the leaves and cook for 2 minutes 5. Add 2 cups of water, dry whole red chillies and cover. 6. If you wish to keep the leaves green add a pinch of soda bicarbonate while boiling. Boil for 15 minutes, stirring three or four times. When the leaves turn soft and tender add the tikki masala crushed. Stir and cook for 5 minutes. 7. Normally the gravy for this dish is thin but you can make it thicker if you want. 8. Serve hot. Service Idea With plain boiled rice, roganjosh, keema kofta, dum aloo or khattey baingan
Haak Green leaves curry
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Cooking time: 30 minutes Serves: six to eight
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Ingredients 1kg greens (karam kaa saag) 3 table spoons vegetable oil, preferably mustard oil 2 red chillies 2-3 cups water Âź tea spoon soda bicarbonate Âź tikki masala crushed A pinch of asafoetida (heeng) Salt to taste
Method 1. Clean and wash the leaves properly. Keep aside on a rack to drain the water. 2. Heat the oil in a pan and the pinch of heeng, salt, whole chillies and water with a pinch of soda bicarbonate. 3. Add the haak leaves and stir well. 4. Cook over a high flame for 20 minutes and cover the pan. 5. Once the leaves are tender and soft add the tikki masala. 6. Serve hot Service Idea With plain boiled rice, matar aloo or any mutton dish.
Tschatt Gogji Mashed turnips
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Cooking time: 35 minutes Serves: six to eight
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Ingredients 500 grams turnips 2 tablespoons vegetable oil 3 red dried chillies 1 teaspoon cumin seeds (zeera) 2 black cardamom (badi elaichi) Salt to taste A pinch of asafoetida (heeng) 1 teaspoon of tikki masala crushed well 2 cups water
Method 1. Wash and cut turnips into thick and wafer like slices. 2. Heat oil in a heavy bottom pan and add the zeera, heeng and the dry red chillies. 3. Toss a bit and add the turnips and stir well. 4. Add 2 cups water, cover and cook for 10 minutes over a low flame, stirring occasionally, till the turnip slices are mashed by the back of the ladle. 5. Cook till the water almost dries up. 6. Add the tikki masala and boil for another 2 minutes. 7. Serve hot. Service Idea With plain boiled rice and any vegetarian or non-vegetarian dish.
Bum tsoont ti vangun Apple (quinn) and brinjal curry
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Cooking time: 30 minutes Serves: four to six
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Ingredients ½kg long brinjals 2 big cooking apples (quinn) 400ml of vegetable oil for frying 2 table spoons of oil for cooking 1½ tea spoon red chilly powder ½ tea spoon freshly cut ginger ½ tea spoon lemon juice - optional 2 cloves (laung) 2 black cardamom (badi elaichi) crushed 2 tea spoon aniseed (saunf ) powder 1 tea spoon salt 2 bay leaves (tez patta) - optional 2 green chillies cut into long slices 1 tea spoon cumin seeds (zeera) 1 level tea spoon garam masala A pinch of asafoetida (heeng)
Method 1. Cut the brinjals lengthwise into two pieces each and the apples into four pieces without peeling. Deep fry the brinjals till they turn brown. 2. Heat oil in a wide pan and once hot add red chilly powder, heeng, zeera and sauté adding a little water so that the spices mix well. 3. Add the apples with a cup of water and all the remaining ingredients and let it all boil till the apples are half cooked. 4. Add the fried brinjals together with ½ cup water and bring to boil. Keep on the flame till the gravy thickens. 5. Sprinkle garam masala and some lemon juice before serving hot. Service Idea With plain boiled rice, moong dal, yellow paneer or green saag.
Buz vangun Roasted brinjals in curd
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Cooking time: 35-40 minutes Serves: four to six
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Ingredients 3 big round brinjals 750g yoghurt (sour) 3 green chillies 1 tea spoons cumin seeds (zeera) roasted and coarsely powdered 1 tea spoon black cumin (kala zeera) 1 tea spoon salt
Method 1. Wash the brinjals and prick well with a small knife. 2. Roast the brinjals in an oven for 40 minutes in the over and keep turning. 3. Let them cool or dip into cold water. 4. Once cooled, peel off the skin and mash into a pulp in a big bowl. 5. In a separate bowl put in the curd, add salt, green chillies and kala zeera. Whisk the yoghurt to a smooth consistency add the mashed brinjals and mix very well. 6. Sprinkle roasted zeera and serve. Service Idea Can replace a raita on the table.
Muji Meluvun Mashed radish and spinach curry
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Cooking time: 30-35 minutes Serves: six to eight
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Ingredients 1kg white radish with leaves 500g spinach 3 table spoons vegetable oil 3 whole red chillies (lal mirch) ½ tea spoon ginger powder (saunth) 1 tea spoon salt 2½ cups water ½ tikki masala crushed A pinch of asafoetida (heeng)
Method 1. Peel and wash the radish, separate the leaves and chop them fine. Wash the spinach and chop fine. 2. Boil water in a wide pan and put in the radish, with the leaves, and the spinach. Cook for 10 minutes, drain the water and leave aside. 3. Blend the radish, the leaves and the spinach. 4. Heat oil in a heavy bottom pan and add the cloves, whole red chillies and heeng while stirring continuously. 5. Add the blend of radish and spinach with a little water and then put in the saunth, salt and the tikki masala. Cover and let it cook for five to ten minutes. 6. Serve hot. Service Idea With plain rice and any veg or non-veg hot dish.
Dum Monji Fried kohl rabi curry
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Cooking time: 40-45 minutes Serves: six to eight
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Ingredients 1kg kohl rabi 1 cup vegetable oil for frying 3 table spoons vegetable oil for cooking 1 table spoon yoghurt/curd 3 black cardamom (badi elaichi) 2 cloves (laung) 2 sticks cinnamon (dal chini) 1 large bay leaf (tez patta) 1 table spoons curd - sour and smooth 1 tea spoon ginger powder (saunth) 2 tea spoons aniseed (saunf ) powder 2 tea spoons red Kashmiri chilly powder 1 tea spoon tikki masala 1½ tea spoon cumin seeds (zeera) 2 cups water A pinch of asafoetida (heeng)
Method 1. Wash the kohl rabi, peel and cut into thick long slices and prick them with a toothpick. 2. Heat oil in a deep pan and fry the kohl rabi pieces till dark brown. 3. Heat 3 table spoons of oil and add laung, tez patta, badi elaichi, salt, dal chini and heeng and add the kohl rabi pieces stirring well to ensure that the spice mix coats them all over. Add curd, red chilly powder till it turns red and the oil separates. 4. Add two cups of water with saunth, saunf and garam masala. Cook on a high flame till the pieces turn soft and the gravy thickens. 5. Serve hot. Service Idea With whole moong dal or aloo baingan.
Tschaman Kofta Cottage cheese dumplings
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Preparation time: 20 minutes • Cooking time: 30 minutes Serves: six to eight
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Ingredients ½ kg paneer 2 tablespoons oil 2 teaspoons garam masala 2 black cardamom (badi elaichi) pounded 3 green cardamom (hari elaichi) pounded ½ teaspoon poppy seeds (khus khus) ½ teaspoon cinnamon (dalchini) powder 2 teaspoons red chili (lal mirch) powder ½ teaspoon turmeric powder (haldi) ½ teaspoon fresh ginger (adrak) 50 grams coriander leaves (dhania) 1 teaspoon dry fenugreek (methi) leaves 1 teaspoon of salt 1 teaspoon lemon juice 2 green chillies 1 teaspoon cumin seeds (zeera) 2 teaspoon aniseed (saunf ) powder Paste of: 10 g cashew nuts (kaju) 10 g almonds (badam) blanched 5 g pistachio (pista) ½ tea spoon poppy seeds (khus khus) kneaded into the paneer
Method 1. Knead the paneer with a pinch of salt, ½ teaspoon chilli powder, ½ cinnamon powder, 2 tablespoon kaju and badam paste, ½ teaspoon of fine poppy seeds, 1 teaspoon of white bread flour, ½ teaspoon of vegetable oil or 1 teaspoon lemon juice. The dough should be soft and smooth. 2. Make 10 to 12 round balls and deep fry till they are brown. Leave on the rack to dry. 3. In a wide and shallow pan pour 2 tablespoons of oil, add 1 teaspoon of cumin seeds, pinch of heeng (asafoetida) and cool for 20 seconds adding 1 tablespoon of water. 4. Add 2 teaspoon of red chilli powder, fresh ginger and sauté it for a few seconds. 5. Add 1 ½ cups of water and all the ingredients together, and let it boil. 6. On high heat, adding cheese balls one by one. 7. Let it boil till gravy thickens and bubbles of oil are released on the sides. 8. Let it cool completely, pour in an oval dish and sprinkle with fresh chopped coriander, green chillies and little garam masala. Service Idea Serve hot with plain boiled rice, methi matar and raita.
Tschaman Palak Cottage cheese and spinach
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Preparation time: 20 minutes • Cooking time: 20 minutes Serves: six to eight
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Ingredients 1 kg spinach ½ kg paneer 3 tablespoons vegetable oil 1 teaspoon cumin seeds (zeera) pounded 5 g freshly peeled ginger (adrak), cut in or sliced into small pieces 1 or 2 green chillies (hari mirch) sliced in the middle 1 teaspoon coriander (dhania) powder 1 ½ teaspoon garam masala 1 teaspoon lemon juice 2 badi elaichi (black cardamom) seeds 1 teaspoon salt 100 g cream A pinch asafoetida (heeng) 1 teaspoon red chilli (lal mirch) powder (optional)
Method 1. Wash the spinach well and boil for 3 minutes adding a pinch of soda bicarbonate. Drain the water and keep aside. Do not throw the water as it will be used later. 2. Blend the spinach to a smooth paste. 3. Cut the paneer into small cubes and set aside. You may lightly fry the cubes if you want. 4. Heat the oil in large non stick pan 5. Add cumin seeds, pinch of heeng, cardamom and cook for a minute. 6. Add coriander powder and salt with 2-3 tablespoons of water, and cook for 5 minutes. 7. Add spinach with a splash of water and mix evenly. Boil for 3 minutes. 8. Add paneer cubes, garam masala and cream. Stir and cook for 5-6 minutes. 9. Before serving, add 1 teaspoon of lemon juice to taste. Service Idea Serve hot with plain boiled rice, red cauliflower or beans aloo and yoghurt.
Phirni
o Preparation time: 30 minutes • Cooking time: 1 hour 30 minutes Serves: six to eight
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Ingredients 1 cup of basmati rice 2 litres full fat milk 1 packet saffron (kesar) 200 grams almonds (badam) – soaked, peeled and cut in thin slices 200 grams pistachios (pista) ground coarse 5 small green cardamom (hari elaichi) crushed without skin or powdered 1 stick cinnamon (dalchini) Sugar to taste
Method 1. Wash and soak the rice for 2 hours. Drain the water and leave for 10 minutes. 2. Grind it in a mixer, not fine but leave it little coarse. 3. Put milk in a heavy bottom pan and let it boil. 4. Mix the ground rice in 1 cup of cold milk so that it does not form lumps. Add the mixture slowly into the hot milk and keep on stirring. Let it boil on a slow flame. 5. When it starts getting thick, add kesar, almonds, hari elaichin, dalchini and stir continuously till you get a thick consistency. 6. Take off the burner, leave aside. Add 1 cup of sugar, keep on stirring till it gets mixed nicely. 7. Cool for 5 minutes and then pour into bowls. 8. Garnish it with crushed green pistachios and let it cool. Refrigerate.
Service Idea Served as a dessert. This is a classic Kashmiri dessert.
Shufta
o Preparation time: 60 minutes • Cooking time: 30 minutes Serves: six to eight
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Ingredients Ingredients 350 grams almonds soaked overnight 200 grams coconut 350 gr cheese 100 grams dates 150 grams raisins soaked overnight 3 tablespoons walnut pieces 3 cups sugar
Method 1. Peel the almonds and slice into 2. 2. Peel the coconut and cut into thin slices. 3. Cut the cheese into small cubes and fry. Leave it on the rack. 4. Boil the sugar in water stirring it continuously for 10 minutes. 5. When it starts thickening, insert a spoon into the boiling sugar and see the thickness. 6. The syrup should be thick and clear. 7. Add almonds, cheese cubes, coconut, raisins and dates. Keep on stirring till all the dry fruits are well coated. 8. Cool and serve. Service Idea Serve as a dessert.
Kheer Rice pudding
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Preparation time: 30 minutes • Cooking time: 1 hour Serves: five
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Ingredients ½ cup long basmati rice 2 kg full fat milk 250 grams almonds – peeled and sliced into two 200 grams coconut – peeled and sliced 5 grams kesar powder or dried kesar flakes ½ teaspoon powdered dalchini (cinnamon) 5 hari elaichi (green cardamom) seeds slightly crushed
Method 1. Soak half a cup of rice overnight. 2. Add soaked rice to half the milk. 3. Keep on stirring on slow fire till rice starts breaking. 4. Add 1 cup of milk and let it boil on high flame, but keep on stirring, so that it does not stick to the bottom of the pan. 5. When it starts thickening, add peeled almonds and other dry fruits and the remaining milk. Boil for 5 minutes, add saffron and sugar. 6. Take off from fire and let it cool a bit. Pour it into a dish and garnish with almond flakes, crushed pistachio and sprinkle a little cinnamon powder. 7. Serve cold.
Service Idea Serve as a dessert.