Tag Archives: cardamon

KASHMIRI TSAMUN (CHEESE IN TOMATO GRAVY)

This dish is truly a comfort food for me. Immersed in the spices, flavors and memories of the beautiful valley of Kashmir. The spices are what makes it different from many other cuisines and similar cheese and tomato dishes so do pay special attention to the seasoning. The cottage cheese is best if made at home, cut in about 2 inch chunks and pan fried until just about brown on each side. The pieces are soaked in warm water right out of the pan and this is what will make the cheese (panner) soft on the inside.

Here is what you need:

About 5 ripe chopped tomatoes

2 tsp of garlic paste

8 green cardamoms

2 pieces of cinnamon stick ( 2 inches each)

4 black cardamom

2 tsp of tumeric

2 tsp of dry ginger powder ( sonth)

2 tsp of onion paste ( fried onions and that then ground in a processor)

2 tsp red chilis soaked in a cup of hot water

for the red color you can use dry cockscomb flowers poweder or annato seed oil ( or you can skip this)

2 tsp dry mint

1 tsp black cumin ( zeera)

DSC_5118 DSC_5117 DSC_5116 DSC_5098

In a pan add the chopped tomatoes and let them cook down until a puree is formed. Add garlic, cardamoms, cinnamon, tumeric, ginger, onion paste, chili water and 4 cup of water  and let it cook until it gets a sauce like consistency and smells fantastic.

This is when you would add the cockscomb flower powder and then the cheese. Cook for about 5-7 minutes. Add dry mint and black zeera and cook for another 2 minutes.

Serve with rice.

A tip for the leftover sauce: Add boiled eggs the next day to enjoy the leftover sauce.

Coconut Kheer ( coconut rice pudding)

This turned out so good that I had to write this blog. Something about kheer is so comforting, this is a twist on the traditional recipe making it a little healthier with all natural ingredients.

1-IMG_2109 2-IMG_2112 3-IMG_21182 cups or whole milk

2 cup coconut or almond milk

1/2 cup rice, soaked overnight

coconut palm sugar ( 1 cup or to taste)

1 tablespoon butter

1 tablespoon psyllium husk

1/2 cup shredded coconut ( i used the frozen kind)

1/4 cup almond slices

6-7 pods of green cardamon (crushed), pinch of saffron strands

Fry the rice for a few minutes in the butter, add milk and let it cook for a hour until the milk is reduced. I used a hand blended for a few seconds to crush the rice.

Add the coconut, sugar and cardamon and cook another 10 mins

Add psyllium, saffron and almonds and remove from heat.

Let it set for a few hours and top with berries.