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Kashmiri

Neni Roganjosh

 Kashmir, Lamb, Non vegetarian  13 Responses »
May 202010
 
roganjosh

 

The culinary world is divided into two categories – those who know an authentic kashmiri dish and those who do not. Over kill? May be! But hey! I am a Kashmiri. I am supposed to have a nose pointed high and I am supposed to be snobbish! It is something we master subconsciously. ;)

So when you go to a very fine looking, pricey Indian restaurant and order a Kashmiri roganjosh or a kashmiri naan or Heaven save you – a kashmiri dum aalo , chances are that you would be served a dish that has raisins, cashews, almonds etc.  Stay mislead no more! Those are NOT kashmiri dishes.

Authentic kashmiri entrees are spicy, most of them have aniseed (saunf) as their base.  The dishes that do not have saunf as their base, have very few additional ingredients. So except for shufta or Modur pulav or Qahwa – Or my granny’s special stuffed dum aloo , the dishes do not have any of the dry fruits.

Here is how to make this quintessential kashmiri dish :

Serves 6

Plan:

  • 2 pounds  (boneless) 3 pounds bone in  Mutton/ Lamb
  • 1/2 C Whisked Plain yogurt, at room temperature
  • 4 -5  cloves
  • 2  Brown Cardamoms
  • 1 Green Cardamom
  • 1  Cinnamon stick
  • 1/4 C  Mustard oil
  • 2 Tbs Kashmiri Chilli powder [ Use about 1 tsp for a very mild heat level, 1 Tbs for medium]
  • 1/2 tsp Ginger powder
  • 5 tsp Fennel powder
  • 1 tsp Kashmiri Garam Masala
  • Salt to taste
  • 2 cups water

Special Equipment: A heavy bottomed pan at least 6 Quart (about 5 Litre) capacity

Procedure:

  1. Because we are using mustard oil, we  need to heat up the oil and bring it to a point where it smokes.  If you choose not to use mustard oil,  just remember you are in the other category .. the one that does not know authentic :P
  2. When the oil smokes, turn off the heat and let the oil cool for some time (about 2- 3 minutes). The heating step is important to eliminate the pungent taste of the oil. And we need to cool it as we don’t want oil splattering all over the cook top; or burn the spices when we add them to an oil that’s way too hot!  Now do we?
  3. Start reheating the oil on medium heat and add the cloves, cardamom green and brown, cinnamon and let them brown a bit. Slow and easy!
  4. I am assuming you wash the meat and dry it up with a paper towel. So If I am assuming right, go ahead and put the meat into the oil. If not, then stop what you are doing and pat the meat dry and then add to the oil. This is to avoid any hot oil accidents in your kitchen.
  5. Turn up the heat to high, and let the meat brown a bit on one side first. Then stir and let it brown on the other. Ensure you have evenly browned meat in the pan before the next step.
  6. Lower heat to medium, Add the whisked yogurt and stir until the yogurt almost evaporates.
  7. Add the chilli powder and immediately add some( about 1/4th cup) water. We need the chillies to coat the meat without them getting burnt.
  8. Stir until meat is well coated with the chillies and the oil starts to separate.
  9. Now add all the other spices, but no salt yet.
  10. Add the remaining water and after it comes to a boil, add the salt, simmer until the lamb is fork tender and the oil separates(about 25 – 30 min)
  11. Stir once a while simmering, to ensure that the spices do not stick to the bottom of the pan.
  12. Once cooked to your desired tenderness, switch off heat, cover and let it rest for a few hours before serving.

You may serve this with Naan/ Roti/ Rice and Haakh . No Dal with this please. That sort of makes the Kashmiri in me squirm!

Tamatar waangun

 Kashmir, vegan, Vegetarian  5 Responses »
May 032010
 
Tamatar wangun

Paired with plain white boiled rice, this fiery looking red dish is my favorite Kashmiri egg plant dish.  Tangy, spicy and not at all heavy, despite the rigorous frying of the eggplants. How? The trick is to fry the eggplants at just the right heat.  Too hot and they will burn on the outside, too low and they will absorb all the oil.

So what’s the right temperature? About 350*F .  You may want to use a thermometer or simply do what I do. Add a tiny piece of the eggplant into the oil. If it sinks, the oil is not ready. If it fries and comes up fast, the oil is way too hot. What you are looking for is a piece of eggplant, frying up and reaching the top slow and steady. Confused? Well use the thermometer :)

I know the word frying daunts some of us who “need to” Have to” and “Must” watch what we eat. So for us I will post a low fat version of this dish soon.

Plan:

  • 1 lb small egg plants (or similar sized egg plants)
  • 1 lb tomatoes
  • 2 tsp kashmiri chilli powder ( less if you prefer a mild dish)
  • 1/2 tsp fennel/saunf powder
  • salt to taste
  • 1 C oil for frying
  • 1 tbs Mustard oil

Procedure :

  1. Slice the eggplants in quarters leaving the stems on
  2. heat oil in a wok/ kadai and fry the eggplants in small batches (about 3- 4 per batch).  Do not crowd the wok with too many eggplants at a time. This appears time consuming, but being patient produces amazing results.
  3. Fry the eggplants until they get a golden hue
  4. Remove from oil with a slotted spoon. Repeat for the rest of the eggplants.
  5. Heat the mustard oil in a non stick pan, until it smokes. Reduce heat and add the tomatoes.
  6. Stir, cover and cook the tomatoes until oil separates. About 5 minutes on medium heat.
  7. Add the salt, chilli powder and the fennel powder. Stir. cook covered for another two minutes.
  8. Add in a cup of water and bring to a boil. Add the frie eggplants, cover and cook for 5 more minutes.
  9. Serve with plain boiled rice or Paratha and a side of Dal.

Dum Aloo Kashmiri – The real Kashmiri way!

 Kashmir, Regional Cuisine, vegan, Vegetarian  17 Responses »
Aug 252008
 
dum aloo2

Dum Aloo Kashmiri – the way it actually should be. Its spicy,hot, and oh so heavenly. I have often received compliments for this dish. The best one always is “Is this really a Potato”? Well.. that’s how we like to keep oudishes. Deep, Rich, Tasty and oh so mysterious.

Now there is a lot one can do with potatoes. Its almost universal in its appeal. Boiled, Baked, Mashed, Fried. Oh don’t we just love potatoes !

So what makes a Koshur “Dum Olu” or Dum Aloo so special?  It’s the way the spices marry the potato and leave a trace of spicy romance. And it sure isn’t the Kashmiri dum aloo you are used to in restaurants – the sweet dollops of potato in gravy are not real kashmiri dum aloo.

The making of kashmiri dum aloo is in fact a culinary art. Its not the recipe, but the execution of the recipe that makes a difference.  Every kashmiri family makes dum aloo with almost the same recipe, yet each family’s dum aloo tastes different.

Adding sugar is an optional step. I picked this trick from my grandmom, when my daughter who was 6 yrs old then, would keep saying that “why can’t anyone make dum aloo like great granny? ” Even my mom could never figure out what her mom was doing differently. So we asked her and she answered with a sheepish smile ” I add a pinch of sugar in the end – it cuts the heat and enriches the color!

With this recipe, I share the love that my Dad , Mom and Grandmother shared with me while teaching me the steps to perfectly execute this dish. Here’s to you Papa, Mumma and Naani ma!

Print
Dum Aloo Kashmiri – Authentic

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Serves: 10 - 12

Serving Size: 1

This recipe is more about the technique & patience while cooking and does take time to cook. If you are in a hurry and think you can modify the steps, or make short cuts, please do not attempt this. The results may not be as expected.

Also, with the steps involved, a beginner cook of Indian Cuisine may try and attempt this after a few trials of other less complex recipes.

If you do alter instructions and ingredients, please remember you are altering the results. I am not trying to discourage you, just requesting that you maintain the sanctity of a cultural treasure!

Ingredients

  • 10 - 12 medium sized potatoes;
  • 1- 11/2 TBS Kashmiri chili powder/ Degi Mirch also works well; [reduce the chilli according to the heat you can take ;)]
  • Salt to taste,
  • 1/2 tsp ginger powder,
  • 4-5 cloves;
  • 1/2 cup yogurt(room temperature and whisked well)
  • ½ tsp cumin seed
  • 1 C oil for frying
  • 4 Tbs oil
  • 1 cinnamonstick ;
  • 2-3 big brown cardamom/badi elaichi;
  • 1 small green cardamom;
  • 3 -4 tsp fennel powder;
  • 1/2 tbs sugar;(optional)
  • water;
  • Garam Masala powder ( Kashmiri Garam masala)

Instructions

  1. Boil the potatoes in a pressure cooker , but be sure not to overcook.
  2. Peel the skin off the potatoes, and pierce the potatoes all over with a tooth pick or a thin skewer. You have to sort of pierce them through and through. This is an important step. So take you time.
  3. Heat oil in a Kadahi or pan.
  4. Deep fry the potatoes on medium heat until they get a reddish brown tinge and are crisp and light. The potatoes should feel lighter than when they were when boiled. If they are not light, the spices and oil won't steep in.
  5. Remove from heat and place them in a bowl.
  6. In a separate pan, heat some oil on medium heat. (4 Tbs should be good to get a good taste going, but you should use more (if you can ) to get the real taste.
  7. Pound the cloves and add in and add cumin seeds. Sauté for 30 seconds.
  8. Add a Tbs of water to the chili powder , mix well and then add to the oil. This reduces the risk of the chilli getting burnt.
  9. Add the yogurt and Keep stirring the yogurt until it comes to a boil and homogenizes with the rest of the spice, And oil floats on top.
  10. Now add salt and all other spices to this mixture. Stir.
  11. Add about 2 1/2 cups of water. And bring to a rolling boil.
  12. Add the fried potatoes.
  13. The potatoes should be just about submerged in water.
  14. Cook for fifteen minutes on medium heat; covered.
  15. Add the garam masala, sugar and cover and cook for another 4-5 min until the gravy thickens.
  16. Serve piping hot with White Rice , Dal and a Salad.

Notes

The prep time and cook time is approximate. It can change with size of the potatoes and the altitude at which you live. This is home recipe, and the times suggested are just guidelines.

Do add in more or less water based on your own estimate. And Do read the recipe a couple of times before attempting.

http://www.spiceroots.com/2008/08/dum-aloo-kashmiri/

Kashmiri Chokhta – Pan roasted lambb

 Kashmir, Non vegetarian  8 Responses »
Jun 232008
 




Kashmiri Chokhta – Pan roasted lamb is one of the easiest Kashmiri dishes to make. There is absolutely no chopping, dicing, slicing involved. Want to make a special meal for a date night ? here is how you can do it -
Print
Chokhta – The pan Roasted Lamb

Ingredients

  • 1 pounds boneless cubes of Lamb [goat meat would also work]
  • 1/2 C Oil [ preferable Mustard oil that has been warmed and smoked out before you begin to cook]
  • Salt to taste
  • Asafoetida [ hing ] a couple of pinches
  • 2 tbs Kashmiri Red chilli powder or Degi mirch (use less for a milder heat)
  • Ginger powder - 1 tsp
  • Garam Masala - 1/2 tsp [ a Mix of cardamom and cinnamon only would actually be more befitting]
  • One stick cinnamon
  • 2 Cups water

Instructions

  1. 1 Put the lamb in a degh / or heavy bottomed pan along with water, oil, salt and hing.
  2. 2. Cover up and cook for about 15 minutes. Stir once in a while to ensure all of it mixes well.
  3. 3. Check for the doneness after 15 minutes. you should be able to put in a fork into the meat effortlessly. If its done, let the water dry up. If not .. cook it some more till its tender and then let the water dry up.
  4. 4.Once the liquid dries up, the lamb will start to cook in the oil. Lower the heat and keep cooking till the meat gets an even brown tone and starts to get crisp.
  5. 5.Now add the chilli powder, Mixed in a few table spoons of water and stir as if your life depended on it. this is because the dish depends on it .. the chilli powder should not get burnt.
  6. 6.The dish would attain a dark red color.
  7. 7. Add in the ginger powder and a tea spoon more of water. The idea is the same.. the dry powder should not burn .
  8. 8. Cook till the oil separates. add the garam masala.. cook some more and spoon out on a plate of Boiled Long grained white rice.
  9. 9. Cuddle up on the couch with your guy/girl and eat from the same plate ..
  10. OK Point No 9 can have variations and so can the serving suggestions :)
http://www.spiceroots.com/2008/06/kashmiri-chokhta-pan-roasted-lamb/

 

Razma Gogji

 Kashmir, Vegetarian  13 Responses »
Jun 222008
 
March2010 241

 

Simple Pleasures – Memories of childhood-

This simple dish, made with beans and turnips was comfort food at its best and the simplest in the long winter months in Kashmir. My Daadi [GrandMa] always had this half smile on her beautiful beautiful face when she cooked this up for us, Because we loved it so much that we could eat it for every meal.
I miss Daadi [peace be on her soul], and I miss the food that I have grown up eating – from her pots to my plate. If I can remember anything about her cooking, it is patience. She allowed a lot of time for a dish to cook up. She mostly cooked on medium low heat and she never ever measured her spice in tea or table spoons.

I made this on a rainy day a couple of days ago. One of the reasons I love Colorado is that it feels like home. The climate, the vegetables and herbs and even the roses and marigolds and are so similar to that of Kashmir, that if I could meet only a couple of Kashmiri speaking people, I would not feel I am in the US.

I know I got carried away, but that’s how this dish made me feel. Nostalgic.

Here is the simple and easy recipe to a great meal:

Plan:

  • 2 cups beans [red beans, pinto beans, kidney beans], soaked overnight.
  • 4 -5 medium size turnips, washed, and cut into quarters
  • 2 tsp oil
  • 1 tsp salt or to taste
  • 1 tsp kashmiri chili powder
  • 1/4 th tsp ginger powder
  • 1 tsp fennel powder
  • water

Procedure:

  1. Rinse the beans. Put them in a pressure cooker with 5 cups of water and cook on medium heat for 15 minutes. since this is an equipment based timing, you may want to adjust the time according to your own pressure cooker.
  2. the beans need to be soft but not mushy. Now put in the turnip pieces, oil and the spices, close the pressure cooker and cook for 5 more minutes.
  3. Turn off the heat, but let the steam stay in the cooker. Once the steam releases on its own, open the cooker and check for the consistency. If there is too much soup, reduce it on a medium low heat, but do not stir too much. You do not want to break the turnips or make the beans mushy.

Eat it with boiled white or brown rice.

Note: Some of my Friends asked what turnips were : here is a picture of turnips

You will find this in your local grocery shop, most probably without the green leaves. To prepare the turnips for cooking, peel off the top layer, wash throughly with a vegetable brush and cut into quarters.

And yes- There are no onions in this very kashmiri dish, no tomatoes, no garlic. The most delicious food is usually the most simply made. Enjoy!

Haakh – Collard greens , Kashmiri Style

 Healthy choice, Kashmir, vegan, Vegetarian  7 Responses »
May 282008
 
Collard greens in Indian spices

 

 

 

Haakh – A staple Kashmiri food. These greens are simply cooked, yet taste heavenly. This can be made with Kohl Rabi greens/Kai lan/ spinach/ collard greens as well. In Kashmir we use the Kohl Rabi greens and Haakh .. something that resembles the Kai Lan greens. The greens are called Haakh and the Dish is called Haakh as well.

 

Plan:

Haakh – Collard greens in Kashmiri style
Nutrition Information
  • Serves: 3-4
  • Serving size: 1  C

Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Print

Ingredients
  • A bunch of greens [I used collard Greens]
  • 1 tsp oil
  • a pinch of heeng
  • a few green/red chllies
  • 1 +1/2 cup of hot water
  • Salt as per taste

Instructions
  1. Wash the greens well and set aside to drain
  2. Cut the greens in broad strips
  3. heat oil
  4. Add heeng
  5. add chillies
  6. Add the water and bring it to a boil
  7. Add the greens
  8. stir once or twice
  9. Add salt.
  10. Let it cook, uncovered for about 7- 10 minutes on med high heat or until the greens are tender. [ You can do this in a pressure cooker. Reduce water to one cup in that case and cook on high heat for 4 minutes]
  11. Eat with rice and some plain yogurt