Kashmiri Foods & Recipes:
The piece de resistance of Kashmiri cuisine is the wazwan, the traditional 24-course banquet with many cooking ways and varieties of meat - some in curry, some dry, some pounded in various sizes. These are carefully made
by cooking overnight by the master chef, and his retinue of wazas. When I traveled to Kashmir with my family we were invited to a Wazwan given for a wedding. We were made to sit on the floor in fours and share the meal out of a large metal plate called the trami. The rice was in a mound in the center which was quartered for the four who sat around the trami. There was also an earthen pot of freshly made yogurt and chutney for us to share. The meal began with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. We were served seekh kababs of 4 varieties - methi korma, tabak maaz, safed murg and zafrani murg, and the first few courses. Seven dishes are a must for these occasions-- Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba.
1 tsp. ginger powder
1 Tbs. fennel seeds
1 tsp. shahjeera (cumin seed)
6 garlic cloves, minced
1 Tbs. pepper, red, powder (cayenne)
2 cinnamon sticks
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
1 C. yogurt plain
1 tsp. paprika
1 piece pure hing (asafoetida)
4 tbsp ghee
2 lbs. lamb, cut into large cubes
Grind together the spices.
Soak saffron in yogurt.
Heat ghee and fry the lump of hing
Add meat and sear on all sides, frying until well browned.
Pour in the yogurt and fry until liquid is absorbed.
Add a glassful of water and the spices.
Bring to a boil, reduce heat, and simmer, covered, until tender.
Remove cover and cook until liquid is gone.
Kashmirn Lamb/Mutton Recipe -Kashmiri Ghost Biryani
1 lb.gms lamb/mutton cubed.
2 big black cardamoms.
2 small cardamoms.
1 stick cinnamon.
1 bay leaf.
2 tsps cumin seeds.
2 tsps coriander powder.
1 tsp turmeric powder.
Salt to taste.
2 tsps chilli powder.
1/4 nutmeg, ground.
2 tsps garam masala powder.
2 tbsps yogurt.
3 cups cooked basmati rice.
1/2 tsp saffron mixed with 1 tbsp milk.
1 cup chopped mint and coriander leaves.
4 tbsps pure ghee
Heat ghee. Fry cloves, black cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala. Add yogurts and stir fry for a minute. Add meat to the masala. Cook meat till it is well browned and the yogurt is absorbed by the meat. Sprinkle in salt to taste. Add water so that mutton is immersed in the gravy. Cook till done. Keep aside. Divide the rice into two portions. Mix saffron with one portion of rice. Add half the meat to it. Add mint and coriander leaves. Cover with white rice and remaining meat. Shut the pot tightly. Cook on a low fire for a few minutes. Turn out upside down in a large serving dish. Shop for Spices Here
Dum Nadru Recipe (Spicy Baked Lotus Roots)
3 lbs. lotus roots cur diagonally
1 tsp red chili powder
2 cups kg potatoes peeled and cubed (optional)
2 tsp coriander powder
2 cups peas (optional)
1 inch piece ginger
3 tbsp. mustard oil
1 tsp ginger powder a pinch of asafetida
2 tsp sugar
4 pieces of cloves
1 tsp garam masala
1 tsp cumin seeds
a bunch of hara cilantro leaves
1 green chili (finely chopped)
salt to taste
Fry the lotus roots and potatoes till light brown and set aside. In the remaining oil, splutter
the asafetida, cloves, cumin seeds and add the lotus roots, potatoes and peas. Add a cup of salt water and the rest of the spices. Allow to simmer for fifteen minutes till soft. The vessel should be lifted and the vegetables tossed lightly from time to time. When done, garnish with hara coriander.
Kahvi Recipe (Kashmiri Green Tea Chai)- 4 cups
5 ½ cups water
5 teaspoons sugar or to taste
½ teaspoon cinnamon powder
½ teaspoon green cardamom powder (5 green cardamon, bruised)
pinch saffron (6 strands)
2 teaspoons kahva (green) tea or Lipton Green Label tea
1-2 tablespoons almonds, powdered
Boil the water with sugar, cinnamon and the green cardamom powder for 5-10 minutes till the color of the water is brown and the water emits a good fragrance.
Add the tea leaves, remove from flame, cover with lid and let stand for 3-5 minutes till the tea brews.
Pour into warmed cups and add ¼ teaspoon powdered almonds in each cup.
Serve immediately. Shop for Spices Here
Fish Recipe Kashmiri Style
1 lb. firm-flesh fish sliced and cleaned
2 cup(s) yogurt lightly whisked
2 teaspoon(s) ginger grated
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander powder
4 green chillies deseeded and slit
1 teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) chopped fresh coriander
3 tablespoon(s) ghee(clarified butter) / mustard oil
1 cup(s) water
salt to taste and a pinch of asafoetida and turmeric powders
Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yogurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Drain and place on absorbent paper.
Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yogurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.
Kashmiri Style Minced Lamb Kebabs - Gustaba
1.5 lbs. lamb/mutton cubed
4 tbsp. ghee
2 tsp. paprika
2 tsp. fennel seed
1 tsp. ginger powder
1 tsp. coriander powder
1 tsp. Ajika whole garam masala from our store
1/2 C. yogurt
2 Tbs. ghee
2 tsp. pepper, black
Grind meat, ghee, paprika, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep grinding adding a little yogurt and ghee, until the meat is a smooth paste.
Form into balls/ Koftas 1.5-2 inches in diameter.
Kashmirn Dishes Names: Neni Qaliya, Neni Rogan Josh, Machh
Neni Yakhean , Shyaem , Kabargah Ta Tabaq Maz, Chamani Qaliya, Veth Chaman, Dama Olu, Nadeir Yakhean, Hak (with Nadeir Ya Vangan), Nadier Palak, Choek Vangan, Muji Chetein, Razmah Goagji, Ranith Gada, Hogada Ta Hak Ya Bum, Taher, Khechier, Girda, Roth,Laed,Modur Polav, Khir,Firun,Shufta,Shier Chay, Goshtaba, Rista, Onion & Shallots Emulsion,Kabab, Rista, Goashtaba