Regional Cuisine

Foods from different regions

Kashmiri Kabargah – Fried Lamb Ribs

Mar 202013

Kabargah

As I sit to write this post, I am feeling nostalgic. Kabargah is a dish that features in all our major celebrations and as we have established by now, all our celebrations begin and end with food as the main focus. More than a couple of decades ago, when Kashmir was still the peaceful paradise, and I was still a child with a bright future and so much potential ( or so my parents thought), major celebrations in Kashmir were celebrated very traditionally. I would look forward to these celebrations or ‘saal’ as we call them. Saal means an invitation and it also means a celebration. The Saal is a sight to behold for the serving of the meal is a ceremony by itself.

Kabargah

Rows of people sit together, a long fabric is spread for the thaal (plates) to be placed on. Imagine it to be a place-mat, only that it is placed on the plush Kashmiri silk/wool carpets and spreads out for a couple of dozen people at one go. A beautiful Tasht – t – Nari is presented and the guests wash their hands. Are you re- reading this? Yes the guests are seated when they wash their hands. You can close that open mouth now!

After the guests have washed their hands, the food is served one dish after the other. The volunteer servers, who are usually close friends and family, bring in food and serve it. One of the dishes served is the Kabargah.

Ribs of young lamb or goat, cooked in milk and spices then fried in ghee (clarified butter). The key is to have them fork tender with the boiling and crispy and juicy with the frying. It is an art form and here is my recipe.

Kashmiri Kabargah – Fried Lamb Ribs

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Kashmiri Kabargah – Fried Lamb Ribs

Ingredients

2 pounds Lamb ribs ( I used a rack of lamb but traditionally only ribs are used)
6 cups water
2 cups milk and 1 Cup water – mixed together
1 tsp garam masala ( Use Zafrani Garam Masala by Shan - it's the closest thing to my blend)
a pinch of asafoetida
Salt
1 star anise ( 1 tsp fennel powder - the traditional way)

For yogurt batter :

4 Tbs yogurt
1 tsp chilli powder
1/2 tsp garam masala
Ghee for frying ( begin with half a cup ghee)
Salt.

Instructions

Bring the 6 cups of water to boil and add in the ribs. Continue to boil until the brownish riffraff floats to the top.
Remove this riffraff with a spoon and throw it away. Continue until you don't see it floating to the top anymore.
Now drain the water and wash the meat under a spray of water.
Bring the milk and water mix to a boil.
Add in the meat , salt, asafoetida, the garam masala and the star anise or the fennel powder and cook on slow heat until the meat is fork tender.
The timing for this will depend on the quality of meat.
The better quality ribs will be done before the milk evaporates and for others you may need to cook almost until the milk evaporates and then some more.
Once the meat is tender, remove from the milk, and let drain on a wire rack.
Mix the yogurt with a little salt, chilli powder and garam masala. dip the boiled ribs in this mix. Keep on a wire rack for a few minutes.
Heat up some ghee in a pan and fry the ribs, a few at a time. Ensuring you don't overcrowd the pan.
When they are nice and golden crisp , you know they are ready.

Notes

If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice.

If your butcher refuses to hand over just the ribs, go ahead and make this with chops.

http://www.spiceroots.com/2013/03/kashmiri-kabargah-fried-lamb-ribs/

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Kadhi Pakoda – Yogurt & Chickpea Flour Soup with Baked Fenugreek Fritters

Punjab, Regional Cuisine, Soups, Weeknight Dinners 7 Responses »

Mar 152013

Dahi in Hindi/Urdu, Zamut do’dh in Kashmiri, Thayir in Tamil, Doi in Bengali, Perugu in Telugu and yogurt in English. Yogurt is an important part of the Indian food culture across the nation. And it was an important part of the meal at home. It was served with every meal. As a lassi – watered down with an addition of mint and spices or just as is. It is my grandmother’s favorite food. On most days she adds in yogurt to her rice, with a pinch of salt and some mint – walnut chutney and her lunch is done. And she ensures that we all have a glass of lassi or some home made yogurt at each meal.

Have I ever mentioned that I lived in Hyderabad for a while? I am sure I have because that is one place that felt like home to me at first bite. Yes it was all about food. One of the reasons was that each meal in Hyderabad ended with a curd rice – a simple concoction of plain boiled rice with yogurt and spices. Simple ? Yes! Heavenly ? Oh YES! And made me feel right at home in a new city.

kadhi

It is Power Foods Friday and I am so happy that it is about Yogurt. It is a well deserved place for it, for it is a storehouse of nutritional benefits for us.

Yogurt is a good source of calcium, which we know is needed for maintaining healthy bones. It’s protein packed, hence really important in a vegetarian diet and on days you choose to eat vegetarian. The protein in yogurt is great for muscle repair and growth and it fills you up. Grab those smoothies now. And we all know how great it is for our little tummies, don’t we? And if you are trying to loose weight, go heavy on fat free yogurt and watch the pounds drop off .

So here is a delicious Kadhi recipe that you can use as a soup. Kadhi Pakoda – Yogurt & Chickpea Flour Soup with Baked Fenugreek Fritters, is gluten free, full of goodness of protein. And here are some more juicy details about yogurt from my blogger friends – Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Minnie at thelady8home.com ; Casey at Sweetsav .

Kadhi Pakode – Yogurt & Chickpea Flour Soup with Baked Fenugreek Fritters

Ingredients

For Kadhi (yogurt soup)

2 C Greek yogurt at Room temperature ( 3 C if using home made yogurt)
5 C water (4 C if using home made yogurt)
1/3 C chickpea flour
1 tsp turmeric powder

For Pakode (fritters)

1 C fenugreek leaves chopped
½ C chickpea flour
½ tsp chilli powder
salt to taste
¼ c Water
1 tsp finely chopped garlic
1 thai green chilli finely chopped

For Tadka ( the tempering)

1 Tbs ghee
1 tsp black mustard seeds (rai)
1 tsp coriander seeds – slightly crushed
½ tsp fenugreek seeds
1 tbs chopped ginger
1 tbs chopped garlic
3- 4 dry chillies
1 sprig curry leaves

Instructions

Lets start with the Kadhi:-

Sift the chickpea flour into the bowl and turmeric powder add in the water and the yogurt and whisk it all together.
Take a dutch oven or a heavy bottomed pot ( at least a 3.5 qt) and pour the yogurt mix into it. Cook on high heat and keep stirring constantly until it comes to a rolling boil. Then reduce heat, simmer for about 30 minutes. Do not cover the pot and do remember to stir it every now and then.

Now let's work on the fritters ( traditionally they are supposed to be fried)

Heat the oven to 500* F. Mix all the ingredients for the fritters except water. Once mixed in, add in water a little at a time. You are looking to make a loose dough. Not a batter, but not quiet dough. Something like a chocolate chip cookie dough that you can scoop with a spoon. You may or may not need all the water.
Once this dough is ready, spoon out the mixture, a Tbs at a time and place it on a parchment lined cookie sheet. Yes! Just like you would for drop cookies.
Bake for 8-10 minutes on one side, Turn them over bake again for 8 minutes.
They may not be as crunchy as the fried ones, but they are equally delicious.

Bring it all together

By now your Kadhi would have cooked and the pakode must be tempting you to try them out.
Put the pakode in the pot in which Kadhi is simmering. Allow it to simmer while you make the Tadka
Heat ghee in a small pan, add in the mustard seeds and wait for them to crackle. Add in coriander, red chilli and fenugreek seeds in that order. And then add the ginger and garlic and cook till garlic turns a slight shade of light brown.
Place the sprig of the curry leaves in the pan and add on Tadka ( the ghee concoction you just made)

Notes

I eat it just as is for a delicious dinner, but traditionally Kadhi is served with Rice.

http://www.spiceroots.com/2013/03/kadhi-pakoda-yogurt-chickpea-flour-soup-with-baked-fenugreek-p/

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Rajma – Indian Style Kidney Beans

Beans, Kashmir, Vegetarian 8 Responses »

Mar 142013

Jammu Rajma

Has it ever happened to you, that you presented the idea of making the best dish from your hometown with so much enthusiasm that you could barely resist the urge to get going and make it but your baloon of excitement was burst with one simple “ Sure! But I don’t understand what the fuss is about this dish.”

A lightening strikes and then there is a deafening silence. While you scurry for an appropriate response, your mind is racing with responses that you want to utter in a thundering voice so high pitched that every crystal in the house could shatter. You want to tell the person in question that the big deal about this dish is the same big deal there is about sushi, kimchi, hand made pasta, hand tossed pizza, freshly made cheese, the good old BLT, crawfish boil and on and on. But you don’t. You are saying all this in your head, while trying to find a calm and composed response.

So you calm yourself and say, “I just want to make this for the guests coming over tonight and I have a feeling they might like it,” and leave it at that.

Rajma

Then you slowly gather whatever is left of your enthusiasm and set to work. The delectable aromas wafting from the wok with the frying of onions and the boiling of the sauce help you get back in the zone and you forget the previous conversation ever happened.

rajma masala

You finish cooking the main dish and the sides and set the table, air out the cooking aromas and light candles, select a sophisticated playlist, fluff the cushions and head over to get the last minute brushing done on your hair and apply a hurried lip gloss before the guests knock at the door.

Conversations happen, there is quiet laughter and some hearty laughs. There is sharing of food and wine and compliments galore and then one big voice that gushes “ Oh Now I understand what the fuss is all about!”

And you say out loud, “Well, Thank you!” and smile a sweet smile while secretly placing this in the part of mind that keeps track of all things he did wrong. Husband! You should have known better!

So dear reader’s let me tell you what the fuss is all about! This recipe is for red kidney beans from the Jammu region of Jammu and Kashmir, one of the states in India. The kidney beans from this region are smaller in size, sweeter in taste and the texture is far more superior than the regular kidney beans. Also the process of cooking Rajma in Jammu region is different from the rest of the Northern India, even though the spices and ingredients used are almost the same. The first difference is that Jammu style Rajma is cooked with a stick of cinnamon at the time of boiling them. The other major difference is that we use more onions than tomatoes in the dish and we make it in ghee and serve it with rice with ghee topped over it. And if you can get hold of Rajma from Doda in Jammu, you got yourself a Beany jackpot!

Do try out and find out what the fuss is all about.

Rajma – Indian Style Kidney Beans

Ingredients

2 cups red kidney beans soaked in 8 cups of water for 8 hours or in hot water for 2 hours
6 cups water
3 tbs cumin coriander powder ( or 2 Tbs coriander +1 Tbs cumin powder)
3 tsp kashmiri red chilli powder
1 tsp mango powder (amchoor)
1 tsp pomegranate seed powder ( anardana powder)
3 cloves slightly pounded
3 cups sliced onions ( about 400 gms)
1 ½ Cups chopped tomatoes (seeds removed)
2 tsp garam masala (kashmiri preferred)
2 tbs minced ginger
2 tbs minced garlic
¼ C cilantro
2 tsp salt (or to taste)
1 stick of cinnamon
6 Tbs ghee ( non negotiable )
1tsp cumin
1 tej patta (Indian bay leaf)

Instructions

Rinse the soaked kidney beans and put them into a pressure cooker along with 6 cups of water and the cinnamon.
Put on medium- high heat and let it come to a boil before closing the lid of the pressure cooker.
When the water starts boiling, close the pressure cooker, reduce heat to medium low and pressure cook for about 12 minutes.
After 12 minutes, allow the pressure to gradually come down on its own. Place a do not disturb sign on it ;) Once the pressure releases check if the beans are done. Perfectly cooked beans will hold their shape, but yield easily to pressure.
Heat the ghee in a pan, when its hot add the cumin. Wait for it to crackle. Add in the bay leaf, cloves and then add in the onions and cook until the onions are browned.
Add in the ginger garlic and cook until fragrant. Now, Add in the red chilli and the cumin coriander powder, stir to mix and add in the tomatoes.
Reduce heat and cover and cook for 5 minutes, stirring every now and then. When this mix oozes the ghee out, add in the rest of spices, salt and add the beans in along with the broth.
Stir to mix, bring to a rolling boil, cover and cook for 15 minutes on medium low heat.
The ghee separates once again and the consistency look like you see in the picture.
Finish with the cilantro, mix it in.
To serve them how my peeps in Jammu do, take some fluffy basmati, ladel the rajma on top and put some hot ghee on top. Add in a sliced onion and green chillies and understand what the big deal about Rajma really is.

http://www.spiceroots.com/2013/03/rajma-indian-style-kidney-beans/

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Walnut Chutney

Chutney, Kashmir, vegan, Vegetarian 10 Responses »

Feb 152013

Walnut is a significant part of Kashmiri culture. It is said that that the four kernels of the walnut represent – Dharma ( guiding principles by which we live life ) Artha ( Meaning of life ) Kama ( desires) and Moksha ( Nirvana). It is also believed to be symbolic of the four Vedas – Rig, Yajur, Atharva and Sama.

The whole walnut with the shell on is an essential element in all Kashmiri rituals and important religious festivals. The Festival of Herath ( Shivratri) – The celebration of the union of Shiva and Shakti – being the most important of them. An earthen pot is filled with water and walnuts and prayers are offered. Three days after the Pooja, the walnuts are shared with neighbors, friends and family. So while you are sending out the Prashad (sacred offering), more is coming your way too.

Kashmiri Walnut Chutney

In Kashmir, walnuts are an essential part of Birthday celebrations, Sonth ( spring festival ) and the Navreh (New year ). And with so much emphasis on its use, it was kind of hard to not like them when I was young.

So if you are a Kashmiri, like me, you have a lot of reasons and ways to eat walnuts – like this walnut chutney. If you are not a Kashmiri, you still have a lot of reasons to eat walnuts and the walnut chutney.

They help with weight management : Even though walnuts are high in calories and contain fat, they can actually help you to lose weight or maintain a healthy weight. The fiber, protein, vitamins and minerals can boost your health and help you to avoid eating too many other foods that are high in calories but low in nutrition. So munch on.

They help with diabetes - Studies have found that a diet supplemented with walnuts may positively impact individuals with diabetes.

Walnuts help improve Sleep :- The body’s pineal gland produces the hormone melatonin that induces sleep and helps regulate sleep. This hormone is found in walnuts–making walnuts a great evening or bedtime snack for improving your sleep.

And I am sure you already know about the heart health benefits of walnuts since they are a good source of potassium, calcium, magnesium, vitamin E and omega 3 fatty acids .

Walnut is out ingredient of the week at 38 powerfoods blog group. Do visiit Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Minnie at thelady8home.com , Casey at Sweetsav to read their stories and recipes on walnuts.

Walnut Chutney

Prep Time: 5 minutes

Total Time: 8 minutes

Walnut Chutney

This is a quintessential chutney from Kashmir. There are many variations and this is a basic version.

Ingredients

1/2 C mint leaves, rinsed and drained
3/4 C walnut halves
1 clove garlic
4-5 thai green chilies ( adjust quantity as needed- this is HOT)
salt to taste
2 tbs water

Instructions

Place everything in a blender.
Blend until very smooth.
Use as a chutney with Indian meals or a dip with vegetables and kebabs

http://www.spiceroots.com/2013/02/walnut-chutney/

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Nadir Yakhin – Lotus Roots in a yogurt sauce

Kashmir, Vegetarian 5 Responses »

Jan 152013

A few of the friends of Spiceroots recently asked me to share some traditional recipes from Kashmir. Today I chose to share the Nadir Yakhin – Lotus Roots in yogurt sauce, as it brings a lot of happy memories from my childhood. My cousin and I used to steal pieces of lotus roots from each other’s plates – just so the other did not get to eat one too many. We would sit next to each other and keep a sharp eye out for a moment when the other was not looking and grab it from the plate. Of course we could always help ourselves to some more from the kitchen, but where was the fun in that. Kids feeding vegetables to the family dog under the table? Not we two! Especially not when my Grand mother made this dish.

The best part is that even though we have grown up, we still don’t trust each other with this dish around. If we didn’t have to be a good example for kids around us, we might still end up fighting over it. Sometimes, being an adult is hard.

This is a quintessential Kashmiri dish and is the star of a vegetarian festive meal. In my opinion, the best tasting nadur (lotus roots) are from Kashmir and if you have ever eaten those, nothing else comes a close second. The slender, long roots are mild with a great texture. It doesn’t really have a flavor of its own, but takes on the flavors of the spices and yet maintains its individuality. And did I tell you that there is a specific technique involved in eating them?

Well, they are made up of thin stringy hair like fibers. So if you cut and eat them along their length, you won’t see the fibers. But if you cut them diagonally, the hair like strings kind of flow out, which might put you off.

Nadir Yakhin – Lotus Roots in a yogurt sauce

The quintessential Kashmiri dish, part of every wazwaan/ saal and the star of a vegetarian festive meal.

This dish is an acquired taste, for the sauce is mild and the lotus roots have no flavor on their own.

Ingredients

Lotus roots (nadur) - 500 gms
yogurt - 2 cups { if using homemade yogurt in India, use 3 cups of yogurt}
water - 2 cups { one cup for Indian dahi ) plus 2 cups
1/4 tsp sonth ( ginger powder)
2 tbs fennel powder
Salt to taste
cloves - 3 - 4
brown cardamom - 2-3
green cardamom - 2
cinnamon stick - 1
garam masala - 1/2 tsp
1/2 tsp dried mint
1/2 tsp cumin
1/2 tsp shahi zeera
ghee - 1 tsp

Instructions

Cut the lotus roots in 2 inch long pieces and partially cook them in two cups of water
Whisk the yogurt and add the fennel. add in the water and blend to mix.
Cook the yogurt and water mix on high heat and keep stirring until it comes to a rolling boil.
Reduce heat and cook for about 20- 25 minutes until the yogurt thickens.
Add in the partially cooked lotus roots and ome of the water that the lotus roots were cooked in.
In a tadka pan heat the ghee, add in cumin and the whole spices and cook until lightly fragrant. Add this tadka to the yogurt and lotus root, add salt, the shahi zeera and dried mint and cook on low heat until the sauce thickens to your desired consistency and the lotus roots are cooked through.

http://www.spiceroots.com/2013/01/nadir-yakhin-lotus-roots-in-a-yogurt-sauce/

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Magaz Ladoo – gram flour ladoos

Gujarat 10 Responses »

Nov 212012

I think my guy has an AUTO “wife mode” for all the times he responds without actually listening to me. For any yes or no question I ask him, his response is “ hmm hmm” which I don’t know if its a yes or a no. I don’t think he knows it either. For every question on “looks” he always has something very positive and upbeat to say. Not that I mind the positive love he shows, but an honest answer every now and then won’t hurt him. On second thoughts – I am not so sure–

One thing he doesn’t have the auto answer system on is for my cooking. With some divine intervention he always lives to tell the tale after he gives me a critique on something I cooked. For instance, he once said that my orange chicken was not as good and greasy as Panda Express! I am telling you, he was really saved by some divine intervention and lot of sleeping on the couch and eating at Panda express for a week.

Did that change him? Oh no! That, my dear friends, I don’t see happening. He just continues to challenge me and I think I am thankful for his honesty.

So one Diwali, a couple of years ago, he was at his honest best. He rarely makes requests for anything special and is never a fussy eater. However, that Diwali he wanted me to make some besan ladoo for him.

I toiled over the stove, roasting the gram flour, adding the sugar and ghee and making perfect ladoos, only to be told that they were not the right texture. NOT THE RIGHT TEXTURE !!!!!!!!

Oh boy was he in trouble. But before I rolled out the extra blanket and directed him to the couch (again), I asked him what he meant. He explained in detail, I listened and then decided I won’t understand it anyway, so gave up listening. Afterall, I have a great excuse for not making sweets at home. I am a Kashmiri girl, and everyone knows we just buy the dang things from the halwai.

So this year, just before Diwali he went on a long business trip. In one ‘absence makes the heart grow fonder’ moment, I decided that I should make him something he really likes. Sweets it was! A no brainer actually. That guy loves his sweets. So after a batch of Malai pedas, mohan thal and kaju barfi, I reminisced about the besan ladoo and the infamous texture.

This time I called for help. The Mother in Law! Who else would know what the dude really wants! She told me not to worry and the texture thing had a simple solution.

“Just use the grainier flour that says “ladoo or magaz Besan””

“Is that all”?

“yes”

‘Ok! Let me try”

Was it really that easy? OH YES yes!! It was ! But I did not know that when I was making them. I was slaving over the stove again and quietly telling myself to pray and meditate if he said anything about the texture again. Shhh I was also vowing never ever ever to make them again.

But he loved them and told me they were “fundoo” .. I think Fundoo means Phenomenal or out of this world or any such great thing. It better mean that!

Magaz Ladoo and Diwali Celebrations

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Serves: 30

Ingredients

500 gm besan ladoo flour
250 gms ghee
250 gms sugar
1 tsp cardamom powder
1/4 C chopped almonds
2 tbs water

Instructions

Take a non stick pan and put it on medium heat.
Add in the ladoo flour and slowly dry roast it until fragrant. The flour will take a long time to get cooked, but it has to be done of low medium heat.
When it is fragrant and changes the color ever so slightly, Add in the ghee and cook until well mixed and the flour is cooked.
Now add in the water. This will create a frothy mix. Don't panic. it is a good sign. Cook until the water evaporates.
Add int he cardamom and nuts and switch of heat.
Allow the mixture to cool and then bind it in ladoos.

http://www.spiceroots.com/2012/11/magaz-ladoo-gram-flour-ladoos/

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