Tag Archives: kashmiri food

Chutney, Food, Kashmir, side dishes, Vegan

Kashmiri Chutney – Dodh AL ( Bottle Gourd in Yoghurt)

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Kashmiri culture and ways of preparing the food lends to its exquisite and unique taste. An art form which is then accented by how the food is served….in copper dishes, with flavorful white rice, rich yoghurt and tart chutneys.

In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made with boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight sweetness to the table of spicy food.

In my version I have omitted the honey and the raisins but do add them if you prefer the sweetness. I also made a vegan version by using coconut milk instead. Either way it will come out just superb.

These are images of Bottle Gourd growing and being sold in the floating vegetable gardens on the Dal Lake in Kashmir. A visit to the pre-dawn vegetable market on the lake is a memory that does not leave your soul.

Dodh Al - Bottle Gourd Chutney

  • Servings: 4
  • Difficulty: easy
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Kashmiri Chutney

Credit: foodforthesoul00.com

Ingredients

  • One small bottle gourd, seeds removed and grated
  • About 5 cloves of garlic
  • 1 cup of full fat yoghurt ( plant based yoghurt is fine)
  • 1 tbsp organic honey (optional)
  • 1/2 tsp salt
  • 1/4 tsp black cumin
  • a few strands of saffron crushed
  • 1 tbsp of yellow raisins (optional)
  • chopped cilantro and mint leaves

Directions

  • Boil the gourd and garlic until tender about 5-7 mins. Drain the water and cool. ( you can save the water for soup or broth in other dishes)
  • Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
  • Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
  • Add this to the yoghurt and mix the other ingredients.

Serve as a side topped with black cumin and cilantro/mint leaves. This is also perfect as a dip with pita bread.


Food, Kashmir, Vegan

Vost Haakh t, Nadir ( Lotus stems with Amaranth leaves)

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From the land of dreamers, poets, artists, emperors and saints comes a cuisine that inspires all your senses.

Modern Kashmiri cuisine  tracks its history to 15th century when Timur ( a Turco-Mongol conqueror)  invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir.

The descendants of these cooks, the Wazas, are the master chefs of Kashmir. Thus came an elaborate feast preparation called Wazwaan. “Waan” refers to a “shop” in Kashmiri.

Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). They are often fried and served as a street snack food. For the dinner table, the 2 most popular recipes are Nadru Yakhni (yogurt sauce)  and Nadru Palak ( Spinach). This recipe is a variation of the latter but you can try our the delicious yogurt recipe in my earlier post or my step by step guide on wikihow

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Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

In this recipe I have the closest I could find to Vost Haakh or Wousta Haakh (red kashmiri spinach). Our local international market carries an abundance on “Shen choy” and I have fallen in love with it. These are Amaranth leaves and need to be washed through and picked off the stems. They impart this beautiful red color to your broth.

The ingredients are simple and the recipe is simple. I always use a pressure cooker with root vegetables as it locks in the ingredients and saves time but you can use a heavy bottomed pan.

I have served it with onion relish

I have served it with white rice and red onion chutney with cilantro and mint ( will post the recipe).

Take the time to make this and you will love it.

Ingredients are as follows, please adjust to taste

  • 2-3 mid size lotus stems
  • I big bunch of Shen Choy ( red spinach)
  • 1/2 tsp ginger powder
  • 1/2 tsp fennel powder
  • 2 black cardamoms
  • 4 green cardamoms
  • 1 clove
  • 1 tsp turmeric
  • 1 tsp red chili powder ( adjust to taste)
  • 5 cloves of garlic
  • 3 tbsp mustard oil
  • 1 chopped shallot
  • Salt to taste

Heres how to cook it:

  • Pick the leaves of the spinach from the stems and wash thoroughly
  • Scrape of lightly peel the tope layer of the lotus stem.
  • Slice the Lotus Stems in 1/4 inch slices and wash thoroughly
  • Add 1 tsp of mustard oil to a pressure cooker and heat until smoking. Add the lotus stems with some salt and 1/2 tsp turmeric powder. Add 1 cup water and pressure cook for about 5-6 whistles. Remove from cooker ( liquid and all) and keep aside.
  • Using the same cooker,  add mustard oil  and heat until smoking
  • Add chopped shallots and the garlic
  • Fry of a minute and add the greens
  • Add salt and Fry the green until completely wilted
  • Add cardamoms, ginger powder, fennel powder cumin and cloves
  • Pressure cook for about 2 whistles
  • Remove the cooker cover and add the turmeric and chili powder and fry a little
  • Add the cooked lotus stems and about 1/2 cup water. Cover and cook for 10 mins.
  • This has a beautiful and unique flavor and is best served with rice.
Food, Kashmir, side dishes

Haakh Tchaman- Kashmiri Cheese and Greens

14 Comments

The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now.  I do find the homemade version with organic milk much better and softer.

For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor

The key flavor enhancer, I find is the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.

Here is the recipe

Ingredients:

  • Collard greens or Chinese broccoli – 2 bunches
  • Indian cottage cheese sliced into 2 inch pieces
  • Cloves 2 pices
  • asafetida – 1/4 Tsp
  • 1 tsp crushed garlic
  • Ground ginger powder – 1 tsp
  • Red chili powder – 1 Tsp
  • Turmeric powder  – 1 tsp
  • Fennel powder – 1 tsp
  • salt to taste
  • 1/2 cup mustard oil
  • 2 cups of water

Directions:

  • Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
  • In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
  • Add the greens and pressure cook for 5 mins.
  • Remove the lid and add the cheese.
  • Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
  • Serve as a main dish or side dish with steaming rice.
Haakh Tchaman with Roganjosh

Linking at Fiesta Friday where co-hosts this week areMollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

Food, Kashmir, Meat Dishes, Meat Dishes

Kokur Roganjosh

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Kashmiri culture and ways of preparing the food lends to its exquisite and unique taste. An art form which is then accented by how the food is served….in copper dishes, with flavorful white rice, rich yogurt and tart chutneys.

Rogan Josh is a signature dish of the Kashmiri cuisine usually cooked with lamb. This particular recipe is with Chicken or “Kokur” and therefore the title. The subtle but important difference in the preparation is frying the chicken pieces beforehand which gives it the crispy exterior.

The rest of the spices are familiar with just a slight change is the way they are used in the thecooking process that differentiates it from other curries. The aromatic whole spices are fried in ghee to bring out the oils and aroma. The touch of water further steams through the spices.

I have used Mawal here, which is responsible for the deep red color. Mawal is dried cockscomb flower and is boiled with an equal quantity of water and then strained through a fine mesh. A couple of tablespoons of the liquid are then added towards the end of cooking.  A pinch of saffron dissolved in warm milk or water is the last flavor and aroma enrichment.

This dish is cooked with love and the process of cooking it is something to be enjoyed as much and eating it. Many of the traditional ways of using the ingredients have been adjusted in my American kitchen but the uniqueness of flavor still commands the respect of the cook and the guest.

Roganjosh served with Paneer Haakh and rice

Kokur Roganjosh

  • Servings: 4
  • Difficulty: medium
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Kashmiri Chicken Roganjosh


Credit: https://foodforthesoul00.com/ 

Ingredients

  • 1 whole organic chicken cut into about 10 – 12 pieces
  • Olive or walnut oil for frying
  • 4 cloves
  • 8 green cardamom
  • 2 black cardamom
  • 1 bay leaf
  • 4 tsp Turmeric powder
  • 1 tablespoon crushed garlic
  • 2 tsp Kashmiri red chili powder soaked in warm water
  • 2 onions
  • 2 tablespoons mawal liquid ( optional)
  • 1/2 cup ghee
  • Salt
  • Pinch of Saffron( 4-5 strands) soaked in warm milk
  • Black pepper
  • 4-5 cups water

Directions

  • Pat dry the chicken pieces and shallow fry them in batches until golden brown. Set aside
  • Slice and fry the onions until golden, grind to a paste and set aside
  • If using Mawal(cockscomb), boil in equal quantity of water for a couple of minutes. Strain through a fine sieved and bottle it up to use as needed.
  • Add ghee to a heave bottomed pan and add the cloves, bay leaf and cardamom. Fry until they sizzle.
  • Remove from heat and add a tbsp of water and cover to let the spices steam
  • Return to heat and add the garlic, saute for a minute
  • Add chicken turmeric, chili, onion paste and salt.
  • Add enough water to cover the chicken and bring to a boil
  • Cook the chicken until tender ( about 20 mins)
  • Add the mawal liquid, saffron and black pepper.
  • Once it has returned to a boil, turn off the heat.

Serve beautifully!

Linked to Fiesta Friday with Antonia  and Kat

Food, Kashmir, Lunch

Kashmiri Tangy Eggplants – Chok Wangun

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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.

IMG_8318-5Frying 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.

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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.

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Ingredients:

  • 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.IMG_8320-6

Food, Kashmir

Matz t, Palak – Lamb meatballs with Spinach

6 Comments

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.

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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 →

Chutney, Food, Kashmir, Pickles, side dishes

Pickled Vegetables – Kashmiri Achar

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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.

achar-1Kashmir 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.

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achar-5

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.achar-2

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Kashmiri Achar - Pickles

  • Servings: many
  • Difficulty: easy
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Beautiful fermented winter vegetables

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 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

Directions

  1. Peel and cut the bulbs of kohlrabi into 1 inch pieces.
  2. Do the same with peeled turnips and carrots
  3. 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.
  4. In a large glass bowl mix the spices with the oil.
  5. Add the vegetables and mix well..
  6. Put it in a large glass pickling jar and seal tight.
  7. 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.

Sharing at Fiesta Friday  which is be co-hosted this week are Jhuls and Ginger