Sunday, October 6, 2013

HAAK saag

KASHMIRI PANDIT CUISINE 

 

 



 CHATTA HAAK

1. 'Haak' or Collard Greens 1 kg
2. Mustard Oil 1/2 cup
3. Asafoetida a pinch
4. Cloves 4 nos
5. Whole Kashmiri Red Chilies, or Green Chilies 4 nos
6. Salt about 1 tsp
7. 'Vari Masala' 1/2 tsp (You can use garam Masala)

METHOD:-

Rinse leaves thoroughly in water.
Heat the Oil in the Patila/Deep Pan till its foam disappears. Add Cloves and the pinch of Asafoetida. Stir with a ladle, and add immediately 2 cups of water, and then the Salt and the whole Red or Green Chilies
When the water and Spices etc., boil, add the 'Hak' leaves, and turn with the ladle till these become limp, and get immersed in the gravy. Cook for half an hour, and when leaves become tender, add the 'Vari Masala' after crushing it and serve, preferably hot with Rice

'Haak' is also cooked by other two ways

SIVA HAAK- After boiling in plain water first. Then putting in oil and spices

DAGA HAAK:- If after boiling, and straining the water, it is pounded, and then cooked as above

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