Right from the very beginning, this combination is very famous, easy to prepare and very tasty.
Ingredients
Ingredients
- 1 kg lamb mutton (chest pieces).
- 1 kg fresh shalgum (turnip).
- 1 table spoon haldi powder (turmeric).
- 3 table spoons saunf powder (fennel).
- 1 tea spoon saunth powder (ginger powder).
- 4 crushed moti elaichi (black cardamom).
- 4 half crushed laung (cloves).
- 1 table spoon zeera (cumin).
- 2 table spoons salt / to taste.
- 1/4 tea spoon kala zeera (black cumin).
- 3 ladles mustard oil.
- 1/4 tea spoon hing (asafoetida).
Method
- Wash the mutton and drain off the excess water.
- Peel off the turnip, cut them into four pieces each and wash them.
- Heat the oil in a pressure cooker put mutton, zeera, salt, hing and start frying.
- When the mutton is half fried add shalgum and fry it further for five minutes.
- Add haldi and stir. Put three glasses of water and add saunf, saunth, laung and moti elaichi.
- As soon as it starts boiling, cover it with lid and pressure cook it till tender.
- Lift the lid and add half crushed kala zeera, boil for another two minutes and serve with hot boiled rice.
RECIPE By: Anjali Pandita
In Kashmir, tomul chott, was considered as one of the important portions of our meal especially the people living in villages and small towns who owned their own land (landlords). On festivals like Shivratri, Doony Mavas, it has a great importance.
Ingredients
- Rice flour as per need.
- Salt and ajwain (carom seeds) as per taste and flavour (optional).
- Pure ghee (optional).
- Hot water for kneading.
- 1 tawa (flat pan).
Method
- Mix salt and ajwain in flour (if you want to).
- Now knead the flour with hot water till soft dough is formed.
- Pick up a chunk of soft dough, make it round between your palms and flatten it into a round shape by your palms in the shape of a chapatti
- Preheat the tawa and put the chapatti on it. Now put it upside down till it is ready.
- Pick it from tawa and put it directly on full flame of stove as is done in case of simple chapatti.
- If you want to apply ghee, you can apply it after step 4.
- Tomul chott is ready to enjoy with sheer chay or kehwa.
Potatoes are high in proteins so these are good for health so be conscious of the quantity as potatoes also contain lots of carbonates that can be fattening. Kashmiri Dum Aaloo is a potato dish made in a Kashmiri style that can win your hearts.
Ingredients
- Potatoes ½ kg (boiled)
- Clarified butter 3 – 4 tbsp
- Fennel seeds 1 tsp
- Cumin powder ½ tsp (ground)
- Coriander powder 1 tsp
- Black pepper powder ½ tsp
- Turmeric ½ tsp
- Ginger garlic paste 1 tsp
- Yogurt 125 gm
- Salt to taste
- All spice powder ½ tsp
- Green chilies 2 – 3 (chopped)
- Coriander leaves 2 tbsp (chopped)
Cooking Directions
- Boil potatoes and prick using toothpick.
- Heat clarified butter in a wok.
- Add in boiled potatoes and shallow fry till golden brown.
- Now remove the potatoes and keep aside.
- Add fennel seeds, cumin seeds, coriander powder, black pepper powder, turmeric and ginger garlic paste. Mix well and fry for 1 – 2 minutes.
- Now add yogurt, salt and fried potatoes.
- Mix well and simmer on low flame for 2 – 3 minutes.
- Dish it out, sprinkle with all spice powder, green chilies and coriander leaves.
- Serve hot.
Kashmiri pulao is a very popular Kashmiri rice dish prepared with dry fruits, nuts and fresh fruits. It is an exotic dish perfect for get togethers and small parties. It is one of the simplest pulao recipe. I had noted this from a TV show long time back. From then onwards, I used to make it often for my family. I love it very much. As it is mildly spiced and a little sweet, you can pair it with any spicy gravy. Today we will learn how to make Kashmiri Pulao with step wise pictures following this easy recipe.
Ingredients
500 gm basmati Rice
3 bay leaves
2 cardamoms
1 inch cinammon
2 cloves
½ cup cream
½ cup finely chopped pineapples and ½ cup canned cherries
½ cup chopped almonds , cashewnuts and pista
20 gms cumin seeds
2 tbsp ghee
1 gm saffron
½ cup milk
2 tbsp sugar
Salt to taste
3 bay leaves
2 cardamoms
1 inch cinammon
2 cloves
½ cup cream
½ cup finely chopped pineapples and ½ cup canned cherries
½ cup chopped almonds , cashewnuts and pista
20 gms cumin seeds
2 tbsp ghee
1 gm saffron
½ cup milk
2 tbsp sugar
Salt to taste
Method
- Pick wash and soak the rice in warm water for 50 mins.
- Heat Ghee, add in the whole garam masala, cumin seeds, sauté the rice and cook in warm water. Ensure that the grains are all separate.
- Just little before the rice is to be done prepare a mixture of cream, milk, sugar dry fruits and the chopped canned fruits – pineapple & cherries.
- Pour this over the rice and allow for a sweet fragrance.
- Finally add in the saffron dissolved in warm milk.
Nadur Yakhni is a Kashmiri dish made of lotus stem / root and yoghurt. Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir. The are often fried and served as street snack food. This recipe is a yoghurt based curry which is absolutely delicious when served with rice. Tastes even better the next day
Learn how to make/prepare Nadeir Yakhean by following this easy recipe.
Learn how to make/prepare Nadeir Yakhean by following this easy recipe.
INGREDIENTS:
1 kg lotus stems
5- cardamom sticks
1 tea-spoon green cardamom powder
1 tea-spoon fennel powder
1 tea-spoon ginger powder
½ tea-spoon mint powder
1 tea-spoon pran (Kashmiri onion paste – recipe)100 gm ghee
3 cups water
1 kg yogurt
Salt (according to taste)
1 kg lotus stems
5- cardamom sticks
1 tea-spoon green cardamom powder
1 tea-spoon fennel powder
1 tea-spoon ginger powder
½ tea-spoon mint powder
1 tea-spoon pran (Kashmiri onion paste – recipe)100 gm ghee
3 cups water
1 kg yogurt
Salt (according to taste)
PROCEDURE:
To make the ‘pran’, or Kashmiri onion paste, take roughly 500 grams of small red onion ( the smaller the better ) and slice them finely. Sprinkle some salt and then let them sit for 3- 4 minutes to draw out the water. Squeeze out the extra water with your hands, anfry the onions in 4 tablespoons of oil till they are light golden brown. Remove from the pan and place on some sheets of kitchen paper to remove excess oil. Once they are cool , give the onions a quick blend in a food processor or grind with a pestle to get a thick and a dark golden – brown paste.
To make the ‘pran’, or Kashmiri onion paste, take roughly 500 grams of small red onion ( the smaller the better ) and slice them finely. Sprinkle some salt and then let them sit for 3- 4 minutes to draw out the water. Squeeze out the extra water with your hands, anfry the onions in 4 tablespoons of oil till they are light golden brown. Remove from the pan and place on some sheets of kitchen paper to remove excess oil. Once they are cool , give the onions a quick blend in a food processor or grind with a pestle to get a thick and a dark golden – brown paste.
1 – Wash and peel the lotus stems , cut into thick slanted slices and keep them aside.
2 – Heat 2 table-spoon ghee in a pan and fry the cinnamon sticks & green cardamom powder with the lotus stems. Now add the water and boil the lotus stems for 15 minutes. Remove and drain.
3 – Heat the remaining ghee & add the fennel , ginger and mint powders , pran , and yogurt. Season with salt.
4 – Toss in the drained lotus stems and bring to boil. Reduce heat and cook for about 10 minutes.
Serving size: 4 people
Ingredients
4 cups water1 tsp.sheer chai/green tea1 ½ cups milkPinch of phull/baking soda.Salt to taste1 tbsp. cream/malai (if desired)Crushed 4 almond and 2 cardamom (optioal)Malai is the thick skin that forms on boiled milk while cooling the milk. This skin is skimmed off and used as a garnish on top of tea.
Method:
Put ½ cup of water, tea and baking soda in a saucepan.Concentrate the tea by boiling on burner without cover until color of tea turns reddish brown.Add one more cup of water and boil again for 5 minutes.Add 2 cups of water again and boil for about 2 minutes.Add salt to tasteAdd milk, color of tea will turn pink.Boil the tea again for 1 minute uncovered.Serve the tea hot and garnish with some cream/malai (if available and desired).Add crushed almond and cardamom if desired.
Note: Correct measure of baking soda is the key for getting nice pink color of tea. Slightly more baking soda will turn tea dark and less soda will not turn tea pink.
FINALLY Don’t forget to SHARE with your loved ones !
It is a delicious Dish, and usually a couple of ‘Rista’, along with a ladleful of its Gravy, are served per ‘Traem’, for 4 guests. It is also a good Dish for Domestic Meals.
Ingredients
1. Minced Spiced Meat of Sheep or Goat 1 kg
2. Mustard Oil 1/2 cup
3. Aniseed Powder 1/2 tsp
4. Ginger Powder 1/2 tsp
5. Cumin Seeds 1/2 tsp
6. Garlic 5 cloves
7. Cloves 2 nos
8. Turmeric 1/2 tsp
9. Red Chili Powder 1/2 tsp
10. Red Decoction of Cockscomb Flowers (K-‘Moaval’) 1/2 cup
11. ‘Garam Masala’ 1/2 tsp
12. Black Cardamom and Cinnamon Powder 1/2 tsp
13. Onion and Shallot Seasoning 2 tbsps
14. Salt 1 tsp. or to taste
15. Saffron a pinch (optional)
Preparation
1. For preparation of the Minced Meat for ‘Rista’, see RECIPE NO. 190. Sometimes a table-spoon of Clarified Butter (H-‘Shuddh Ghi’), is added to the Mince, while pounding, to enhance its taste and flavour.
2. To prepare the Onion and Shallot Seasoning, see RECIPE NO. 191).
3. Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation.
4. Make somewhat flattened Balls, of about 1″ diameter, out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work.
5. Peel and chop timely the Garlic Cloves.
Method of Cooking1. Heat the oil in a tinned copper or steel ‘Patila’, of about 3 litres capacity. When foam disap-pears, add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown. Add a ladleful of water alongwith Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb Decoction, Onion and Shallot Seasoning, and Salt to taste.
2. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cin-namon Powder, ‘Garam Masala’ and Saffron. Let simmer on low heat for another 5 minutes. ‘Rista’ is ready. Serve hot, alongwith Gravy.
Saffron Rice. Try out this mouthwatering, aromatic recipe.
Ingredients:
1 cup long grain rice
1/2 teaspoon saffron threads
2 cups water
6 tablespoons oil or ghee
1/2 cup minced celery
1 inch piece of cinnamon stick or equivalent ground cinnamon
2 cloves
1.5 tablespoons brown sugar
1.5 tablespoons molasses
1 teaspoon salt
Pinch of ground coriander
Pinch of ground cardamom
1/2 teaspoon saffron threads
2 cups water
6 tablespoons oil or ghee
1/2 cup minced celery
1 inch piece of cinnamon stick or equivalent ground cinnamon
2 cloves
1.5 tablespoons brown sugar
1.5 tablespoons molasses
1 teaspoon salt
Pinch of ground coriander
Pinch of ground cardamom
Procedure:
Wash the rice in water.
Place the saffron threads in spoon of boiling water to soak.
Heat the oil, cinnamon, and cloves in a heavy saucepan.
Add the celery into the saucepan.
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
Add the water, sugar, molasses, salt, coriander, and cardamom.
Stir to dissolve the sugar.
Bring to a boil, then reduce to a low simmer.
Add the saffron mix, both water and threads, stirring gently.
Cover and cook 30 minutes, or until rice is tender and the liquid absorbed.
Place the saffron threads in spoon of boiling water to soak.
Heat the oil, cinnamon, and cloves in a heavy saucepan.
Add the celery into the saucepan.
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
Add the water, sugar, molasses, salt, coriander, and cardamom.
Stir to dissolve the sugar.
Bring to a boil, then reduce to a low simmer.
Add the saffron mix, both water and threads, stirring gently.
Cover and cook 30 minutes, or until rice is tender and the liquid absorbed.
Ingredients:
Kashmiri green tea - 4 tspns
saffron - 4 pinches
cardamoms - 2, slightly crushed
Almonds, blanched and chopped - 8
cinnamon - 1 stick
cloves - 2
sugar - 2 tspns
saffron - 4 pinches
cardamoms - 2, slightly crushed
Almonds, blanched and chopped - 8
cinnamon - 1 stick
cloves - 2
sugar - 2 tspns
Method:
Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea.
Leave to infuse over a very low flame.
Meanwhile, dissolve saffron in a little water by rubbing it gently.
Meanwhile, dissolve saffron in a little water by rubbing it gently.
Strain the tea and add the saffron liquid together with almonds.
HEALTH BENEFITS OF KAHWA
- It is caffeine free.
- It is a fat burner and digestive drink that improves concentration and fights stress.
- This drink energizes and has a warming effect. It is particularly beneficial to drink Kahwa in the cold winter night.
- It helps to relieve headache and maintain fluid level in the body.
- Green tea is an excellent anti-oxidant.
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Gushtaba is a dish of minced mutton balls cooked in curd and spices. This traditional Kashmiri dish is prepared in important ceremonies and functions.Follow the following steps to prepare Gushtaba.
Ingredients:
- Very finely minced lamb mutton (800gms boneless and 200gms meat fat).
- 1 table spoon salt.
- 2.5 table spoons saunf powder (fennel powder).
- 1 table spoon zeera powder (cumin powder).
- 1/2 table spoon zeera.
- 2 pieces dalcheeni powder (cinnamon powder).
- 2 crushed moti elaichi (black cardamom).
- 2 table spoon moti elaichi daane ( black cardamom seeds).
- 2 crushed elaichi (cardamom).
- 5 crushed laung (cloves)
- 2 tej patte (bay leaves).
- 2 ladles mustard oil.
- 1 table spoon pure ghee.
- 1 tea spoon dhania powder (coriander powder).
- 1 table spoon kasoori methi (powdered dry fenugreek leaves).
- 1'x1'white malmal cloth (thin cotton cloth).
- 3 medium size chopped onions.
- 1.5 cups dahi (curd).
- 1 egg.
- 1 big patila (big deep pan).
- Coriander or mint to garnish.
Method
- Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till is becomes fine).
- Add moti elaichi seeds, 1/2 table spoons salt, 1/2 table spoon salt, 1/2 ladle mustard oil and egg white in it and mix evenly.
- Wash the malmal cloth properly so as to remove the dirt or starch if any.
- Put salt, saunth powder, zeera powder, salt, dalcheeni powder, elaichi and motielaichi powder, laung, dania powder and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.
- Put one litre of water in a big patila or big deep pan, Soak the cloth with spice and tej patte in it and keep it on full flame.
- Make fine muton balls (about 30gms each) and put them in the patila as soon as the contents in the patila start boiling. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of waterin a bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
- Add this water to patila and boil again for 30 seconds.
- Decard the spice pouch.
- Remove the patila and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown. Put zeera in pain and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.
- Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.
- Garnish with coriander or mint leaves and serve with boiled rice.
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Kahwah (also spelled qehwa, kehwa or kahwa) (Urdu: قہوہ) is a traditional green tea recipe that originates from Kashmir Valley. It is made in Kashmir Valley in India Administered Kashmir and the Gilgit-Baltistan region of Pakistan Administered Kashmir, in the North-West Frontier Province, Afghanistan, and other regions of Central Asia.
The Arabic word qahwah (قهوة) may have been the root for kahwah or kehwa. However, whereas qahwah is used for coffee beans, the BMC kehwa is a green aromatic tea. Even though exact origins of kehwa are still unclear, the aromatic traditional drink has been a part of local consumption for a long time. Certain sources trace the origins of the drink to the Yarkand valley in Xinjiang Area. (Areas of Kashmir and Xinjiang were part of the Kushan Empire during the 1st and 2nd century AD. It is likely that use of kehwa and its spread from one region to another was facilitated and popularised in these regions during the Kushan rule.)
The tea is made by boiling green tea leaves with saffron strands, cinnamon bark and cardamom pods and occasionally Kashmiri roses to add an aroma. Generally, it is served with sugar or honey, and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only, without the green tea leaves.
Traditionally, it is prepared in a brass kettle known as a samovar. A samovar consists of a "fire-container" running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container there is a space for water to boil and the tea leaves and other ingredients are mixed with the water for a perfect blend. Kehwa may also be made in normal pans and vessels, as urban living may not always permit the use of elaborate samovars (or samavars, as they are popularly called in Kashmir).
Kahwah is usually served to guests or as part of a celebration dinner, and saffron (Kong) is added for special visitors. It is often served in tiny, shallow cups. In Kashmir it is also commonly served after Wazwan and elaborate family dinners.
Sometimes milk is added to the kahwa, but this is generally given to the elderly or the sick.
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