Kashmiri Dum aloo

Kashmiri. Dum Aloo

Ingredients

Medium potatoes 9-102 ladles mustard oil.2 tbsp kashmiri red chilli powder 2 tbsp saunf powder (fennel powder).1 tsp saunth powder (ginger powder).1 tsp zeera ( cumin seeds).1/2 tsp kala zeera (black cumin).2 pieces cinnamon2-3 green cardamom2 crushed black cardamom3-4 crushed laung 1/2 tsp Var masala / garam masala. 2 bay leaves3 tbsp curd. (Optional)

Method

Wash potatoes and boil it . Peel and pierce potatoes with small knife or needle . But do not break.
Put oil in a deep frying pan and fry potatoes in medium heat. When they are brown. Lower heat.Now continue to fry on low flame till the potatoes start floating on the surface of the oil.They become crispy.Take 2 tbsp oil in another wok and add cumin, cloves, asfoetida and kashmiri red chilli powder with whipped curd and stir it continuously till dark red colour appears.Put the potatoes in the red puree and toss it in such a way that it mixes with puree evenly.Now add 2 cups water , fennel powder, dry ginger powder, salt, bay leaves, cardamom, black cardamom, white cumin and cinnamon and boil. Put it on a low flame till thick gravy .Add ver masala or garam masala, black zeera and boil for another few minutes.

Serve with Rice.

Rogan Josh

Any dinner party at my home must have Rogan Josh.

The very authentic Kashmiri recipe

 

Ingredients

 

1.Mutton 1 kg
2. Mustard oil 150ml
3. Curd 1 cup
4. Cloves 5 nos
5. Salt 2 tsps
6. Cardamoms green and black 2-3 crushed
7.Kashmiri Red Chili Powder 1 tbsp
8. Turmeric 1/2 tsp
9. Dry Ginger Powder 2 tsps
10. Aniseed Powder 2 tsps
11. Cumin Seeds 1 tsp
12. Garam Masala 1 tsp
13. desi ghee 1 tsp
14. hing Powder 1 pinch
15. Saffron threads in little water 2-3

· Method

Marinade Meat pieces with the Curd evenly for two hours.

Take a heavy bottomed pan. 
Put Mustard Oil in it and heat it till smoky

. Add the merinaded Meat pieces Stir well with big ladle. Add Cloves, Cumin Seeds, cardamoms , Salt and a pinch of hing powder.

When all the liquid from the Meat and the Curd dries up and the Mutton begins to get sealed in the oil.

Continue turning it till mutton turn golden-brown. 
Now add half a cup of water, the Red Chili Powder and Turmeric powder

Go on bhunoing the Mutton till it in brownish red colour and almost all water evaporates. 
Add again 2 cups of water, Dry Ginger and Aniseed Powders.

Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red,
thick and oil separates.

Now add the Desi ghee, saffron water and Garam Masala.

Cook for 2 or 3 minutes
more. 
Enjoy Rogan Josh

Muji Chetin

Muji Chetin

 

 Mooli ki chutney

Ingredients...

While mooli or Radish 1 big
fresh roasted and crushed zeeRa 1/2 tsp
Crushed dry red chilli 1
kala namak to taste
Green chilli chopped 1
well beaten curd 1 cup

Method:

Peel radish and wash well. Grate radish/mooli .

Squeeze the mooli to xtract water out of it.

In a big bowl add grated mooli and Curd and all other ingredients.
Mix well.

Serve with hot kashmiri veg or non veg dishes.

This is must on table to balance spicy kashmiri meal

Muji Kael

A vegetarian Kashmiri pandit cuisine

 

Khatti Mooli

 

Muji Kael

 

Ingredients

 

Radish(  fresh nd sweet ) 500gms
Fennel powder 2-3 tsp
sounth powder 1 tsp
Ajwain 1/2 tsp
Black cardamom 1tsp
cloves 2
asfeotida pinch
mango powder 1/2 tsp
Kashmiri red chilli powder 1 tsp

Method

Peel and cut radish in strips. Soak in water so that they remain soft.

Heat the oil in wok till smokey. Fry radish pieces.

Remove in keep aside.

In another wok add 1/2 ladle oil. Add asafetida and  Add cumin seeds and crackle.

Crush cloves and black cardamom and add to cumin seeds.

Add red chilli powder and  2-3 tbsp water and stir so that the colour get extracted.
.
Add fried radish and stir. Add fennel, ginger powder, mango powder and carrom seeds  and salt.

Add small amount of water so that spices do
not burn. Stir till oil separates. Serve with rice.

Remember always take sweet taste Radish.

  

KASHMIRI MUTTON CURRY

Neni Qaliya

 

 Kashmiri Mutton curry

Ingredients...

1 kg Meat

1 cup Milk

1 cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2 Cloves

1 ladle Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms, salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

Take out mutton pieces and keep the broth aside in big vessel

In the broth add the milk and curd mixture and powdered aniseed, dry ginger powder

Bring it to boil again.

When half of broth left add meat pieces

Let it simmer on low heat.

In a wok heat the mustard oil, till smokey.

Add another pinch of asafoetida, cloves and the cumin seeds.

Stir well

Add this oil along with fried Spices to the meat in a big vessel which is simmering.

Stir with a ladle and let cook on low heat, till the meat is tender.

Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and serve the Qaliya with rice.

Ruwangan Chaman/ Tamatar Chaman

 

 

Ingredients:

Paneer/ cottage big cubes 10
turmeric powder 1/2 tsp
Cumin seed 1/2 tsp...
Red chili powder 1 tsp
ginger powder1/2 tsp
fennel powder 1/2 tsp
Hing pinch
Green cardamoms crushed 2
Bay leaf 1
Tomato grated 2 big
Garam masala 1/2 tsp

Salt to taste.
Mustard oil

Method:

Fty paneer cubes in oil and keep aside in bowl having 1 cup warm water.

Add 1 ladle oil in kadai. Add hing and bay leaf. Sautee for few secs. Add cumin and crackle.

Add tomato and all other spices. Simmer till oil leaves sides snd tomato well cooked. Add green cardamom.

Add paneer pieces with water in which they are kept. Add garam masala.

Cover kadai.

Simmer well till oil leaves masala again.

Serve with rice.

Neni Qaliya

Neni Qaliya

 

Ingredients

1 kg Meat

1  cup Milk

1  cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2  Cloves

1 ladle  Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and  turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms,  salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

 Take out mutton pieces and keep the broth aside in big vessel

  In the broth add the milk and curd mixture and  powdered aniseed,  dry ginger powder

 Bring it to boil again.

 When half of broth left add meat pieces

 Let it simmer on low heat.

 In  a wok heat the mustard oil, till smokey.

 Add another pinch of asafoetida, cloves and the cumin seeds.

 Stir well

 Add this oil along with fried Spices to the meat in a big vessel which is simmering.

 Stir with a ladle and let cook on low heat, till the meat is tender.

 Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and  serve the Qaliya with rice.

Kashir Gaadh /Kashmiri fish

Kashir Gaadh

Spicy kashmiri fish

 Ingredients

Fish (river water fish) ~ 2 kgs
Mustard Oil ~ 2 cup
Chili Powder 2 tbsps.
Turmeric (haldi ) ~ 2 tsps.
Dry Ginger Powder (saunth powder) ~ 1 tsps.
Aniseed Powder (saunf powder) ~ 2 tsps.
Cloves (laung ) ~ 3
Asafoetida Powder (hing ) ~ 1 pinch
Kashmiri var masala 1 tsp.
Cumin Seeds ~ 1 tsp.
Caraway Seeds ~ ½ tsp.
Salt to taste ~ 1 tsp.

Method

Deep fry in oil the fish pieces and fish head.
Take out the fully fried pieces from the kadhai ,. Keep aside in a plate.
Now in an earthenware cooking pot
or copper patila , pour a litre of water, and add the Spices i.e. kuti lal mirch , haldi , soonth powder, saunf powder, laung and hing , all other spices and also the oil left over, after frying of fish pieces.

Stir the masala, oil and water, by a ladle and bring the cooking pot to a boil.

Add the fried fish pieces to the boiling gravy.

Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins leave sides.

Add kadhmiri var masala , and cook for a few minutes more. 

The kashir gaadh is served hot usually with plain boiled rice.
Sometimes dried or fresh apricots are also added, additionally in the masala just to give a tart taste...

RISTA

RISTA

Ingredients

1. MincedMeat /keema 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.  Cockscomb Flowers  water 1/2 cup
11. 'Garam Masala' 1/2 tsp
12. Black Cardamom and Cinnamon Powder 1/2 tsp
13. Onion and Shallot emulsion 2 tbsps
14. Salt 1 tsp. or to taste
15  Arrowroot powder 1 tbsp
16 Garam masala

For onion and shallot emulsion

1. Onions 1 kg
2. Shallots 1 kg
3. Mustard Oil 1/2 kg
4. Clarified Butter/ ghee  100 gm

 

Method

1. Boil Cockscomb Flower in a cup of water, and strain and keep aside.
Mix Garam masala, arrarowt powder  and salt in keema and knead the mince meat well with hands till become smooth
 Make medium sized Balls from Keema by wetting your palms with little oil
2  Peel and chop timely the Garlic Cloves.
3. Heat the oil in deep pan till smoky , add chopped Garlic and the Cumin Seeds.
Stir till Garlic turns light brown. Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb liquid , Onion and Shallot emulsion , and Salt to taste.
4. 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 Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, along with Gravy.

For onion - shallot emulsion

1. Peel and cut off the hairy roots and green tops of Onions and Shallots. Chop these, lengthwise, into uniform pieces.
2. In a 'Kadahi', heat the oil till foam disappears, and then add butter and Suet (if used). Deep fry the chopped Onions and Shallots on medium heat,

. When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer. This oil can be used for cooking, or for future frying of Onions and Shallots.

3. Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle
Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use

 

Bom Chounth Wangun

Kashmiri pandit cuisine

Bom Chount Wangun

Sour apples and eggplants
1 kg sour apple Quince Apples ( cooking ones)
1/2 kg eggplants
2 tsp kashmiri red chilli pwdr
2 tbsp saunf pwdr
1/2 tsp saunth
salt to taste.
1 tsp garam masala
1 tsp zeera

Method

Wash the apples and eggplants
Cut the apple and eggplants into pieces.
Fry the eggplants and apple in a pan and keep them in a bowl. Keep aside
Drain off the excess oil from the pan and add zeera in it
Put the chilly powder in oil and stir it along with 50ml water till the water evaporates and oil separates.
Add the fried apple n eggplants in the pan and mix evenly.
Add all the ingredients along with 1 cup water and keep on low flame for 10 mins
Serve hot with boiled rice.

AL YAKHNI

AL YAKHNI

 Ingredients

Bottle Gourd /Al/Dodhi 1 kg
Mustard oil 1 cup
Curd 1 kg...
Milk 1 cup
Cloves 3 nos
Cumin Seeds 1 tsp
Asafoetida a pinch
Ginger Powder 1 tsp
Aniseed Powder 2 tsps
Black Pepper Powder 1 tsp
Black Cardamom Powder 1/2 tsp
Cinnamon Powder 1/2 tsp
Carrom seeds 1/2 tsp
Garam Masala 1 tsp
Salt about 1 tsp
Green Cardamoms 1-2
 

Method
 

1. peel and cut bottle Gouard in big chunks. Fry them till brown and keep aside
2. Mix the Curd with Milk, Aniseed and Ginger Powders, Sugar and Salt, and blend the ingredients, by churning with a madani/Hand blender
3. Now, in the cooking vessel, heat the oil on a medium flame, till smoky
Add the Cloves, Cumin Seeds and Asafoetida. Stir with a ladle, and add ½ cup water and boil.
5.Add curd mixture and stirring with the ladle , till the Sauce comes to a boil.
4. Add bottle gouard pieces , and let these cook on a low heat, for another 15 to 20 minutes
When the yogurty Gravy thickens, add carom seeds and Cardamom, Cinnamon and Black Pepper Powders, along with the garam masala
Mix the Spices by stirring with the ladle.
Add few crushed green cardamom

Muji Chatin

This is the Kashmiri side dish  among many other delicacies  in a full Kashmiri Thaali.

Radish Chutney/Muji Chatin

Ingredients

1 kg grated Radish
1 tbsp  red chilly powder
1 tbsp cumin seeds
Chopped green chilli 1
A pinch asfoetida/hing
1/2 cup mustard oil
4-5 walnuts crushed
Salt

Method

Sprinkle little salt in grated radish and leave for half an hour.
Squeeze out all liquid from radish.
Heat oil in a deep frying pan till the smoke appears.
Put cumin, asfoetida, salt and radish .
Stir fry  till the water in radish dries up .
Add crushed walnuts and green chillies.
Put it on low flame, add red chilli powder .
Stir continuously
Cover it with lid and cook for another 2 minutes or till oil leaves the sides.

Craii Phool

Craii Phool

kashmiri Spicy Cauliflower

Ingredients

1 kg Cauliflower
salt
2 ladles mustard oil
1 table spoon kashmiri mirch (red pepper powder)
1 tbsp saunf powder ( fennel powder )
1 tsp saunth powder (ginger powder)
3 laaung (cloves)
2 moti elaichi (black cardamom)
1 tsp zeera  (cumin)
A pinch aofietida

Method

1.       Cut the ghobi in big pieces, wash the pieces properly, drain off the excess water and spread it on a cloth for some  time to dry.
2.       Put oil in a deep frying pan, heat it and fry the pieces one by one.
3.       Remove excess oil from the pan, add cumin,asfoetida and half crushed cloves in the oil, keep the pan on a low flame for 15 seconds.
4.       Add kashmiri mirch/ red chilli powder  in the oil and about 40 ml of water in it and stir it till it turn dark maroon in colour.
5.       Add 1/2 glass of water, saunth powder/ginger powder, saunf/fennel powder,  crushed moti elaichi (black cardamom) and boil it till all water evaporates.
6.   Now add salt and  grated tomatoes and cook them in the spices on  medium flame for 5 minutes. Stir continuously to avoid burning.
7.       Add fried ghobi, cover it with puree and boil it on low flame for one minute.

8   Serve it with white rice.

  

KASHMIRI DUM AALOO

SHIVRATRI is coming . All Kashmiri households will cook a feast on that day to celebrate wedding of Parvitiji and Shivji. 

Lot  of vegetarian  dishes are made.

Here the famous DUM OLAV

KASHMIRI DUM AALOO

 

Ingredients

1 kg medium size round potatoes
400 ml mustard oil.
2 tbsp kashmiri mirch (chilly powder).
2 tbsp saunf powder (fennel powder).
1 tsp saunth powder (ginger powder).
1 tsp  zeera (white cumin seeds).
1/2 tsp kala zeera (black cumin).
2 one inch pieces dalcheeni (cinnamon).
2-3 elaichi (green cardamom).
2 crushed moti elaichi (black cardamom).
6 half crushed laung (cloves).
1/2 tea spoon garam masala.
2 tej pate (bay leaves).
3 tbsp whipped curd.

Method

1.Wash potatoes and put them in a big vessel.
2.Boil them
3.Pierce the peeled potatoes, preferably with a knitting needle. Make sure that they don't break.
4.Put oil in a deep frying pan and keep it on full flame till the smoke starts appearing.
5.Now put 5-6 potatoes at a time, the potatoes must be immersed in the oil completely, fry them on full flame till they start turning brown.
6.Now continue to fry on low flame till the potatoes start floating on the surface of the oil.
7.Take out the potatoes from the pan and fry rest of the potatoes in same manner.
8.Cool the potatoes for a while and then pierce them  carefully again with a knitting needle.
9.Take out the extra oil from the pan, put pan on low flame and put cumin, cloves, asfoetida and kashmiri red chilli powder with whipped curd and stir it continuously till dark red colour appears.
10.Put the potatoes in the red puree and toss it in such a way that it mixes with puree evenly.
11.Now add 2 big glasses of warer,fennel powder, dry ginger powder, salt, bay leafe, cardamom, black cardamom, white cumin and cinnamon  and boil.
12.Put it on a low flame till about half a glass of  gravy is left.
13.Add garam masala, black zeera and boil for another 2 minutes.
 Serve with Rice.

Dum Monji

Dum Monji

Kohalrabi stems in kashmiri  spices

Ingredients

1 kg monji/ Kohalrabi stems/ Ganth Gobhi .
2 tsp red chilly powder
2 tbsp fennel powder
2 crushed black cardamom.
Pinch  asafoetida
1 tsp vari masala/ garam masala.
salt
Mustard oil 1 /2 cup
.
Method

Peel kohalrabi bulbs/ stems  and cut it into round slices .
Heat oil in a wok and start fry monji / kohalrabi slices.
Keep aside.
In same wok
Add red chilli pwdr and some water and stir continuously so that the mirch will leave its red color in oil.
As soon as the water evaporates, put asfoetida and monji /kohalrabi slices along with 1/4 cup water and mix well.
Transfer everything in a  pressure cooker.
Add 1 glass of water, fennel powder , salt and black cardamom and let it boil.
Cover it with lid and cook it up to two whistles .
Open the lid and add vari masala/garam masala  and cook on low flame for another few minutes.
Serve with Rice.

Nadru Yakhni

Nadru Yakhni

Lotus stem in Yogurt gravy

Ingredients

1 kg  Lotus stems
3 tbsp fennel powder
Pinch asafoetida
1 tsp cumin
1 tspa black cumin
4 black cardamom.
1 tsps ginger powder.
2 bay leaves
salt to taste.
1 cup mustard oil.
2 cups of beaten curd
.
Method
Peel of the lotus stem ane cut it into 2" size pieces and soak in luke warm water for 10 minutes.
Now clean the holes of all the pieces with the help of a needle.
Put the cleaned pieces in a pressure cooker along with salt, tej patte, 2 glasses of water and pressure cook up to 5 whistles or till tender.
Heat oil in a pan. Put cumin and asfoetida along with whipped curd and stir constantly to avoid curdling till it starts boiling.
Stop stirring and add remaining salt, fennel  and gingr pwdr and boil it for one minute and then add in the cooker with lotus stem.
Boil the whole contents for 10 minutes on low flame.
Add black cardamom  and black cumin  crushed between the palms and boil for another two minutes.

Serve hot with boiled rice.

Kashmiri Palak Paneer

Kashmiri Palak Paneer

I kg Spinach Leaves ( prefer hills spinach)
1/2 kg cottage cheese/ paneer
2 tbsp red chilly powder
2 tbsp fennel powder
1 tsp ginger powder
1 tsp cumin
1/2 tsp black cumin
hing /asafoetida a pinch
mustard oil 1/2 cup

Method

Fry big cubes of paneer
Wash spinach leaves
Heat oil in a wok .
Now put cumin and asfoetida and spinach .
Cook till all water from spinach evaporates and oil leaves sides of wok.
Put red chilli poqder and stir till oil separates and dark red colour appears.
Add one glass of water and mix fennel seeds and ginger powder.
Cover it with a lid simmer for 5 mins.
.
Open  the lid, mash spinach with a ladle and add fried paneer in it.
Put black cumin and cook for another 5 minutes on low flame with constant stirring.
Serve with boiled rice.

Kashmiri Yellow Mutton

Kashmiri Yellow Mutton

KA-LYA
1 kg Lamb mutton
2 ladles mustard oil.
a pinch  of hing (Asafoetida).
5-6 laung (Cloves).
2 Black cardamom
4 green Cardamom
2 tbsp saunf powder
1 tbsp haldi
2 small sticks Cinnamon
salt.
2 Bay leaves
1 tsp Cumin seeds
1 tsp garam masala.
1 cup milk
Method
Heat the oil in a  deep pan or Patila.
Add mutton and cover the surface  evenly with  salt.
Fry for five minutes on full flame.
Add asfoetida, cumin  , crushed cloves and continue to fry for one to two minutes.
Take care not to burn the mutton.
Frying means drying up of water which is coming out of mutton because of salt.
Add a glass of water .
Now add all the spices  except  green cardamom, garam masala and milk.
Cover the pan and cook it till meat is tender at low to medium. heat.
You can pressure cook too upto three whistles.
Now add milk, garam masala and crushed elaichi and boil for two minutes.
Switch off stove.
Serve with rice.

VETH CHAMAN

Kashmiri cuisine

 Veth Chaman

Big pieces of Panner in spices.

Paneer 1 kg
Mustard oil 1 cup
Kashmiri Red chili powder 2 tsp
A pinch of asafoetida
Turmeric 2 tsp
cumin seeds 1 tsp
corriander pwdr- 1 tsp
cloves 2-3
Milk 1/2 cup
1 cup curd
aniseed powder 2 tsp
ginger pwdr 1 tsp
badi elachi n choti elachi 1 each
garam masala 1 tsp
Salt


Method

Cut the paneer into big pieces and fry in mustard oil. Keep aside.


In another pan take 3 cups water, milk, a pinch of salt and asafoetida, and turmeric powder.

Boil the mix over med heat.

Put fried paneer into the mix and cook for 20 mins .Keep aside.


Add cumin seeds and cloves into the oil left on the karahi. Put over medium heat.
Stir and Add chili powder with a small quantity of water
Continue stirring until oil becomes red colored. Add well beaten curd. Add salt.
Stir until oil blends with the curd.
Add this kadai masala to Paneer in pan.
Put in coriander, ginger, aniseed powder
Stir and let the pan simmer for 30 mins on low heat.

When the oil begins to separate, and gravy thickens, put in badi and choti Also add garam masala.
Stir for 3 mins.
Serve with roti./Rice

SONCHAL

Kashmiri recipe.

 Sonchal
...
Mallow leaves


1 kg sochal leaves (mallow leaves)
Salt to taste.
3 redd dried whole chillies.
Kqshmiri red chilly powder 1 tsp.
1/4 tsp saunth powder
1 medium onion chopped
mustard oil 2 ladles.
1 pinch hing

Method

Clean sochal leaves, wash well .
Heat oil in a deep pan,
Fry onions till brown and turn the stove on low flame, put mirchi powder and stir till dark red colours appears.
Add salt, hing, ginger powder, stir and add sochal leaves and stir gently so that oil and other contents mix with the leaves evenly.
Add dry red chilli.
Cook on low flame with occasional stirring till the liquid dries up and oil appears.
Serve the vegetable with boiled rice.

You can add fried eggplant cubes to it also.