My love for eggplants keeps me experimenting with new recipes from around the globe. This one is close to my heart and soul and so very easy to make.
Frying eggplants will fill your kitchen with an amazing aroma. I often chow down a few slices even before they make their way to the dish.
This recipe has the flavor of cloves, ginger, and fennel and is a delicate yet strong blend to showcase the eggplants. The tamarind paste is what adds the tanginess. Use it to your taste.
Tip: Be careful not to burn the cloves or the chili powder but adding water quickly.
- 4 eggplants – long or 8 small
- 4 cloves
- 1 1/2 tsp garlic paste
- 1 onion chopped
- 1 tbsp turmeric
- 1 tbsp ginger powder
- 2 tbsp fennel powder
- 2 tbsp red chili powder
- 4 green cardamoms
- 4 black cardamoms
- 1 tsp black cumin seeds
- 1 tsp tamarind paste
- Salt – to taste.
- Mustard oil
Putting it together:
- Soak the tamarind paste in 1/2 cup hot water. Put aside.
- Chopped and fry the onion until golden brown and make a paste of the fried onions adding a dash of water
- Cut the eggplants lengthwise into 3 to 4-inch lengths – keeping a part of stem on the end pieces.
- Heat the mustard oil until smoking and deep fry the eggplants until golden brown. Drain on paper towels
- In a wide pan take 3 tbsp of the remaining oil and bring to medium heat
- Add the cloves, red chili powder and salt. Add 2 cups of water immediately not letting the red chilies burn. Add the garlic, turmeric and cardamoms fennel powder, ginger powder, onion paste and continue to cook for 10 mins adding 2 more cups of water if needed.
- Add the eggplants and tamarind water and cook for 5 -10 mins to get to a saucy consistency.
- Serve with a garnish of green chilies with white rice or roti.
I spend a beautiful fall morning bringing out my Kashmiri spices in my American kitchen trying to connect and reconnect with a land so abundant with beauty and an unmatched gastronomical adventure.
Kashmiri cuisine traces back to centuries of tradition, spices and methods of cooking. The cuisine has evolved over the centuries absorbing influences from settlements and migrations. The flavors and spices of Kashmiri cuisine include dry ginger, fennel, cloves, cinnamon and saffron to name a few.
My home smells like fennel and ginger and far away tales of dreams and amazing food are weaving in through the aroma creating an aura of peace. Continue reading Matz t, Palak – Lamb meatballs with Spinach
Ladakh (“land of high passes”) is a region Jammu and Kashmir, Indiain the area known as the Trans-Himalaya. It is one of the most sparsely populated regions in Jammu and Kashmir and its culture and history are closely related to that of Tibet.
A trip to God’s country….so much peace and beauty that it boggles your mind. I don’t have a lot of words for these pictures as they speak for themselves.
The trip was from Srinagar by road via Kargil to Leh and them Pangong Tso lake. We flew back to Srinagar
Jaw dropping landscape everywhere you look…the people the culture just melts your soul.
This is a true fusion dish blending the flavors of Kashmir with Persian cooking. The fennel and dried ginger in the meatballs is so delicate yet intense. Good minced lamb is best but you can use any combination of lamb, beef and veal. I added a 1/2 amount ground turkey to make it lighter but you can make it all lamb.
Persian cooking gives us Kalam Polo which is a hearty meal made with white cabbage, beef meatballs and rice. I have been inspired by this and the spices used in Kashmiri cuisine to make this dish.
For readers who follow my blog you know I love saffron and often think of the fields in Kashmir that grow this beautifully purple flower harvested just within a few weeks for its incredible color and flavor. Check out Kashmir Box if you need to buy this right from the fields.
Use white cabbage in this dish to absorb the golden saffron color, you will not miss the rice so this version is carb free. Cut the cabbage finely so it cooks quickly and evenly. The turmeric and saffron with give it the beautiful color and flavor.
saffron infused lamb meatballs and cabbage
a fusion dish inspired by kashmiri and persian cooking
- 1/2 lb lamb
- 1/2 lb turkey
- 1 tsp ground fennel
- 1 tsp ground ginger
- 1 tsp ground cayenne
- 1/4 tsp hing ( asafetida)
- 1 small onion grated
- 1 egg
- 2 tablespoons of mustard oil ( or olive oil)
- Pink Salt to taste
- 1/2 head of white cabbage thinly sliced
- 1 yellow onion thinly sliced
- 1/4 tsp saffron blooming in a tablespoon of hot water
- 1 tsp turmeric
- 2 tablespoons of mustard oil ( or olive oil)
- Chopped Parsley and Mint for garnish
- Pink salt to taste
- Squeeze the water out of the grated onion through a muslin cloth or a colander
- Combine the lamb and turkey and mix in the onion and ground spices with your hands. Add the oil and crack in the egg. Combine well.
- With wet hands make the meatballs the size of golf balls and line them on a baking tray
- Bake at 375 F for 20-25 mins. Remove from oven and set aside
- In a pan, add 2 tbsp of mustard oil. Let it get to smoking hot temperature.
- Add the onions and sauté for a few minutes until they barely get brown.
- Add the cabbage and cook for about 10 mins until tender
- Add the blooming saffron and the turmeric and continue to cook for 5 mins.
- Salt to taste.
- Add the meatballs and combine until heated through.
- Garnish with chopped Parsley and Mint
This medley of rice and vegetables is inspired by the Kashmiri Pulao that uses morel mushrooms. I did not have the wild expensive mushrooms so used the dried shiitake I hand in my pantry. Soaked in warm water for about 20 mins brings out the earthiness and the umami flavors. Don’t discard the golden liquid from the mushrooms, it adds immense flavor.
I also used cauliflower in this recipe…cut in florets and pan fried with a touch of sea salt.
The basic Kashmiri pulao recipes packs a punch with whole spices…I have used cinnamon, cloves, cardamom, whole pepper, dried ginger and bay leaves.
Saffron is my favorite and it had been used blooming in warm water.
I have also added soaked almond, walnuts and raisins…feel free to experiment.
Once again I am honored to be c0-hosting and feasting with such amazing and talented virtual friends at Fiesta Friday. Our host Angie has done such a wonderful job providing us with this forum and inviting us to a global table. I am also honored to be co-hosting alongside Jhuls and am a big fan :), do check out her blog if you have not already.
Kashmiri Pulao with Mushrooms and Cauliflower
a flavorful pulao with fragrant spices and vegetables
- 10 pieces dried shitake mushrooms
- 2 cups of cauliflower bites (about 1 inch pieces)
- 2 cups of basmati rice washed and soaked for 10 mins
- 2 tablespoon ghee or butter
- 1 onions chopped
- 1 bay leaf
- 4-5 black cardamoms
- 5-6 green cardamoms
- 5-8 whole peppercorns
- 2 small sticks of cinnamon
- 1 tea spoon cumin seeds
- 1 tsp ginger powder
- 5-6 cloves
- 1 pinch saffron
- 2 1/2 cup water ( including the mushroom broth)
- Grapeseed oil for frying the vegetables
- 1/2 Almonds, walnuts and raisins soaked for 30 mins and chopped
- Lemon juice
- Salt to taste
- Soak the mushrooms in 1 cup warm water for 30 minutes. Strain the water and slice the mushrooms. Save the water to cook the rice.
- Soak the saffron in a tablespoon of warm water
- Dice the cauliflower and pan fry in oil until just brown
- Drain, slice and Fry the mushrooms and set aside
- In a heavy bottomed pan, add ghee and chopped onion, sauté until translucent.
- Add bay leaf, cardamoms, cinnamon, cloves, black pepper and cumin seeds. Let it splutter.
- Now add the soaked rice and vegetables.
- Add the ginger powder.
- Add water (including the mushroom water) to cover the rice plus 1/2 inch.
- Salt to taste
- Squeeze 4-5 drops of lemon juice in the mixture and let it cook on low/medium heat for 20 minutes until the rice is done.
- Using 2 tablespoon of ghee, fry the nuts and raisins until just toasted and add to the rice when serving.
- Serve with a side of mint raita
Beautifully fragrant and delicious.
Also linking up at Suacy Saturdays
Fermented foods are probiotic powerhouses boosting the good bacteria in your gut and helping with overall health and immunity
“Achar” is a form of fermented food in the Indian subcontinent and essentially is a pickling process. It is one of the oldest methods of food preservation, sustaining communities through changing climate and seasons where the life of the crop could be extended by preserving it.
Kashmir with it’s cold winters is very conducive to pickling a variety of vegetables such as Kohlrabi, carrots, radish, peppers etc. There is no vinegar in these pickles. Mustard oil is the main carrier in which fermenting agents like mustard and carom seeds are added. This will last a long while on your shelves.
The basic recipe was for Monji Achar ( Kohlrabi pickle) from which I strayed a bit and added the crunchy turnips and carrots. The Kohlrabi leaves I had already cooked in another dish, otherwise I would have chopped and added them.
The key would be to dry out the cut vegetables in the sun for a day or so just to reduce the moisture. I am in the dead of winter here in Virginia so sunshine is scarce. I left it out for another day….48 hours.
Kashmiri Achar - Pickles
Beautiful fermented winter vegetables
- 1-2 large bulbs of Kohlrabi ( Monji is Kashmiri)
- 1-2 large turnips
- 2 carrots
- 1 table spoon sea salt ( adjust to taste)
- 1 tablespoon mustard seeds
- 1 tablespoon carom seeds ( Ajwain).
- 1 cup mustard oil.
- 2 table spoons red chili powder
- 1 tsp ginger powder
- Peel and cut the bulbs of kohlrabi into 1 inch pieces.
- Do the same with peeled turnips and carrots
- Wash the veggies and spread them on a cloth to dry out in the sun for one day. This can be 2 days if there is no sunshine.
- In a large glass bowl mix the spices with the oil.
- Add the vegetables and mix well..
- Put it in a large glass pickling jar and seal tight.
- You need to leave the jar in a sunny place for a week to ferment. If you are in a cloudy wintery place like me, then it will take another week.