1. This is a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form a dry powder), ginger (also powdered), asafoetida (the Pandits use it in place of garlic) and bay leaves, among other things. Due to the absence of onions, yoghurt is used as a thickener, and also to reduce the heat and marry the spices in the gravy. This much loved dish is the most commonly cooked dish using lamb meat in Kashmiri Hindu cu .....
2. Is a yoghurt based mutton gravy, which excludes the use of turmeric and chilli powders in its preparation. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. Its really mild and is considered to be subtle in taste.This is eaten with rice, and is often accompanied with a more spicy sidedish. .....
3. The Wazwan is Kashmirs most formal meal: a ritual serving before the guest of all the food there is in the house. This taste of hospitality must in turn be fully appreciated by the guest, for the wazwan is not a simple meal but a ceremony. Hours of cooking and days of planning go into the making and serving of a wazwan. Normally restricted to occasions of celebration at homes, the wazwan experience includes table settings for groups of four on th .....
4. There are many of us who are complete foodies and some may even embark upon special journeys to explore the cuisines of that location. India, being made up on thousands of ethnicities, there is a different flavour to every household cuisine and state cuisine. Kashmiri food also offers you a different taste that is sure to stay with you forever. Kashmiri cuisine is not only famous in India but worldwide. The special mix of herbs and spices adds a .....
6. If that be so, you might well wonder how come there has been no Kashmiri greens recipe on this blog yet. The fact is that the most common way with our most popular green, the haak, is also the least spectacular. In a matter of speaking, you may say they are just blanched greens. My nonKashmiri side of the family didn .....
8. Clean, wash and cut the mutton into one inch sized cubes. Clean, wash and soak the rice in water for half an hour and drain. Peel, wash and finely chop onions. Soak saffron in one tablespoon of milk. Blanch almonds, peel and cut into slivers. Pressurecook the mutton pieces with the ginger powder, aniseed powder, turmeric powder, salt and two cups of water till meat is tender. Heat the ghee in a vessel, add the cloves, black cardamoms, green carda .....
9. Kashmiri cuisine is rich, flavourful and hot .Kashmiris used very fragrant and hot spices to flavour their food .The best and most popular vegetarian dish from this cuisine is kashmiri dum aloo or dum olav. kashmiri dum aloo which is often served with the creamy and slightly sweet gravy in most of the reastaurant are not the authentic kashmiri dum aloo,as tomatoes ,cream and cashew paste is not used to make kashmiri dum aloo.kashmiri dum aloo is .....
10. Turnip is ususlly available during winters when the temperature is below 20 degree Celsius Thus this type of dish is prepared during winters and eaten with white boiled rice. .....
12. amatarBaingun takes less time and is very easy to cook . It is very tasty and is available throughout the year. it can be served with chappati as well as boiled rice. .....
13. Modur means sweet. Modur pulao is nothing but sweet pulao which is rice prepared with
cinnamon, a little saffron, milk, ghee, sugar, cashew nuts, almonds, green cardamom and cloves to name a few. Sweet Pulao is said to be usually served as a dessert but there is no such tradition in most of the Kashmiri families that I have seen around me, including my own. Definitely not one of my favourites. .....
14. Lyodur means yellow (turmeric) and tschaman means cottage cheese or simply paneer. This dish is simply Cottage Cheese cooked in creamy turmeric based gravy. It is a top favourite amongst vegetarian Kashmiris and is very often cooked on a day to day basis. .....
15. Muj gaad is one among the most favorite dishes of Kashmiri pandits. This dish basically comprises of fish which is deep fried first and then added to red spicy gravy along with radish and is then topped with grinded ajwain in the end. It is a dish to kill and die for. .....
16. This dish comprises of lotus stems with brinjal and can be cooked in two different ways one is cooked in red spicy gravy and the other with a yogurt base curry/gravy. .....
17. This is a dish favourite among the locals wherein lotus stems are cooked with spinach/saag or radish which somehow turns out to be fingerlicking good. .....
18. This is the most commonly made dish you will find in any Kashmiri household. This dish consists of spinach/saag along with radish (preferably) and is made almost every other day in any Kashmiri household. It is very good for eyes and even though it looks a little bland, but it actually is unbelievably tasty. .....
19. This dish is primarily a raazma (kidney beans) dish but along with turnip pieces in it. The turnip gives a different Kashmiri twist to the dish altogether, which makes it different than the way raazma is usually made. .....
20. Chouck waangan means sour brinjals. It is a dish in which brinjals are cut lengthwise, fried and then mixed with tamarind water and other spices. It is an extremely chapatti dish which is bound to let out a click sound from your mouth. .....
