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Dum aloos
and yum gosht from the valley
THE vast treasure of natural beauty of Kashmir valley has no parallel. Kashmiri food is mostly non-vegetarian. But there is a difference between the Kashmiri Hindu and Muslim cuisines. Interestingly, Hindus shun garlic as much as the Muslims use it in various dishes. The vegetarian staple of both is rice, and wheat, which is mainly used for baking delicious girdas, kulchas, sachvarus, sheermals, etc. The Kashmiri red chilli, saffron and dry fruits are used liberally in dishes. The famous Kashmiri masala made by pounding together onion, garlic, ginger, chillies, and other spices and patted dry in the shade has a rich flavour.. Kehwa (tea) is another specialty. It is brewed in samovars, which are special kettles-cum-charcoal holders to make boiling water for the tea. Tea leaves are then added, with a dash of may be saffron, cardamom or sugar. This brew is drunk piping hot along with sumptuous breads. You can try out some of the delicacies and enjoy the rich flavours of the Valley. Gosht biryani Ingredients Mutton cubed 400 gm Black cardamoms 2 Cinnamon 1 stick Shahjeera 2 tsp Coriander powder 2 tsp Turmeric powder 1 tsp Chilli powder 2tsp Nutmeg (ground) 1/4 tsp Garam masala 2 tsp Curd 2 tbsp Cooked basmati rice 1/2 kg Saffron mixed with 1 tbsp milk Chopped mint and coriander leaves 1 cup Desi ghee 4 tbsp Salt to taste |
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Add 2 cups of water and cook the mutton till done. Divide the rice into two portions. Mix saffron to one part and half of the mint and coriander. Put it in a handi. Add half the mutton and cover with white rice and rest of the mutton. Seal the handi with dough and cook for 5-7 minutes. Serve with salan and hot chutney. Walnut chutney Ingredients Walnuts, shelled 1 cup Curd, beaten 1/2 cup Kashmiri red chillies 4-5 Powdered sugar 1/2 tsp Salt to taste Method: Grind walnuts and chillis together. Mix curd, salt and sugar well. Add pounded nuts and mix well. Chill before serving. Serve as a dip with sticks of carrots, beets, celery, etc. or with dry bread sticks. Lotus root yakhniIngredients Lotus roots 2 5" long Spinach or kohl greens 1 bunch Kashmiri red chillis 4 Grated ginger 4 Grated garlic 1/2 tsp Turmeric 1/4 tsp Garam masala 1/2 tsp Plain curd 1/2 cup Mustard oil 2 tbsp Salt to taste Method: Clean and chop roots into 1-inch-long chunks. Boil till tender. (Pressure-cook or boil in plenty of water). Wash, drain and keep aside. Clean and chop spinach into 1-inch long pieces. If using kohl greens, boil till half-tender. Wash drain and keep aside. Heat oil, add ginger, garlic and stir for a minute. Add chillies, stir. Add turmeric and salt. Add curd and stir continuously till whiteness is gone completely. Add spinach, lotus roots and cook till gravy is almost thick and dry. Sprinkle garam masala, stir and remove from fire. Serve hot with kulcha or rice. Muiinja haaqIngredients: Knol-kohls (only the greens) 2 Kashmiri red chillies 3 Soda bicarb 2-3 pinches Salt to taste Garlicpaste 1/2 tsp Wheat flour 1 tsp. Water 3 cups Grated cottage cheese 1 tbsp Oil 1 tbsp Method: Chop green leaves (including stems) into 2-inch long pieces. Wash well and drain. Heat oil in a large deep saucepan. When smoking, add all ingredients except wheat flour. Bring to a boil. Simmer uncovered till most of the water evaporates. The leaves should be tender by then (Approx 30-35 minutes). Sprinkle 1 tsp wheat flour and stir well till remaining liquid thickens. Sprinkle cheese on top. Serve hot with kulchas or flavoured rice. Kashmiri dum aloo
Ingredients Potatoes (small) 8-10 Oil 4tbsp Cloves 5 Green cardamoms 5 Black cardamoms 2 Aniseed powder 2tbsp Dry ginger powder 1tbsp Kashmiri chilli powder 1tbsp Garam masala 1/2tsp Yoghurt 2tbsp Water 1 cup Salt to taste Oil for frying Method: Wash and boil potatoes in salted water. Heat oil and deep fry potatoes until evenly brown. Pierce with a fork. Heat 4tbsp oil and add cloves and cardamoms. Saute well by adding salt, aniseed, ginger and chilli powder. Take care that the spices do not get burnt. Add yogurt, stirring constantly. Add water and let it come to a boil. Now add potatoes and simmer on slow heat until the gravy thickens and oil separates. Sprinkle garam masala and remove from fire. Serve hot. |
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