Kashmiri Recipes

[minisoji]

Dum Aloo Recipe

Ingredients

• 1/2 kg Small potatoes
• 1 Small piece of cinnamon
• 1/4 tsp Caraway seeds
• 1 tbsp Coriander seeds
• 2 Cardamom
• A pinch of asfoetida
• 4 Cardamoms
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion
• 2 Cup fine curd
• 4-5 Cloves
• 7-8 Black pepper
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 Cup milk
• Salt to taste

How to make Dum Aloo

• Make a fine powder of cardamoms, black pepper, coriander seeds, caraway seeds, cloves, cardamom and cinnamon by the help of a blender.
• Remove the peel from potatoes and prick them.
• Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
• Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil. Fry the mixture till the paste turns reddish brown.
• Add the masala prepared in first step to this mixture and heat for about 2 to 3 minutes.
• Add turmeric, chilli powder and salt. Fry again for about a minute.
• Now pour the milk to make gravy followed by adding fine curd. Keep stirring continuously.
• You can pour little water if the gravy appears too thick.
• Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
• Garnish it with fresh coriander leaves.
• Dum Aloo is ready to serve.

[minisoji]

Kashmiri Chicken Recipe

Ingredients

• 2 lbs Skinless chicken breast
• 2 tbsp Sliced almonds
• 2 tbsp Corn oil
• 1/2 Cup yogurt
• 1 Cup ground onion
• 5 Cloves garlic, ground
• 6 Green cardamom
• 1 tsp Red chilli powder
• 1/2 Cup ground cashew nuts
• 2 Tomatoes, cut into small pieces
• 1 Inch fresh ginger, ground

How to make Kashmiri Chicken

• Heat the oil, add the ground onion and stir till rose colored.
• Mix garlic & ginger continue to fry till light brown.
• Mix the cardamom and chicken cook for about 15 - 20 minutes on medium high flame.
• Mix yoghurt, tomatoes, red chilli powder. Keep cooking and stir it constantly for 20 - 30 minutes or till the chicken is fully cooked.
• Add ground cashew and cook for another 3 minutes. Garnish with almond slivers and serve.

[minisoji]

Turnip Curry Recipe

Ingredients

• 1/2 kg Turnips
• 1/2 Cup Onions (chopped)
• 1/2 cup Yoghurt
• 1/2 cup Oil
• 3 tsp Almonds
• 3 tsp Grated coconut
• 3 tsp Poppy seeds
• 3 tsp Sesame seeds
• 3 tsp Coriander seeds
• 1 1/2 tsp Chili powder
• 2 tsp Garlic & Ginger Ground
• 3 tsp Coriander seeds
• 1-1/2 tsp Chilly powder
• 3 tsp Almonds
• 3 tsp Desiccated coconut
• 2 tsp Garlic & ginger, ground

How to make Turnip Curry

• Dry roast all the seeds, almonds and coconut in a frying pan and grind to a fine paste. Add to the yoghurt with ground spices and set aside.
• Heat oil, add sliced onions and fry until light brown.
• Wash the turnip and cut into pieces.
• Add the turnips to the pan and fry until light brown.
• Add yoghurt mixture and fry for about 5 min.
• Add 1/4 cup water, cover and cook over very slow fire until turnips become tender, and a thick gravy has formed.
• Add salt to taste.
• Turnip Curry is ready.

[minisoji]

Gustaba Recipe

Ingredients

• 500 gms Lamb
• 150 gms Lamb fat
• 1 tsp Fennel seeds
• 1 tsp Cayenne
• 1 tsp Sugar
• 1/2 Cup khoya
• 1/2 Cup curd
• 1 Cup milk
• 2 tbsps Ghee
• 1 tsp Kashmiri garam masala
• 1 tsp Pepper
• 1/2 tsp Ginger powder
• 2 tbsps Oil
• Salt to taste

How to make Gustaba

• Mix lamb, fat, fennel seeds, ginger and garam masala properly.
• Chop the mixture properly
• Add curd and ghee while chopping
• Once it turns smooth, make balls from this mixture.
• Heat the oil and put garam masala, sugar, khoya, curd and milk.
• Add mutton balls and cook it till it turns tender.
• Gustaba is ready.

[minisoji]

Haak Recipe

Ingredients

• 1/2 kg Collard Greens or Haak (stalk removed)
• 1 1/2 cup Water
• 1 tsp Mustard Seed Oil
• 1/2 tsp Asafeotida
• 2 Green Chilies (broken into two pieces)
• 2 Dry Red Chilies (broken into two pieces)
• A pinch of Soda
• Salt to taste

How to make Haak

• Heat oil in a pressure cooker.
• Once the oil starts to smoke, add water and bring it to boil.
• Add a pinch of soda to water and then put collard greens.
• Stir around the mixture till the haak wilt.
• If required, add more water. Remember that the leaves should remain submerged.
• Add salt and chilies to the mixture.
• Close the lid of the pressure cooker. Let the vegetable cook for 5 to 7 minutes.
• After due time, release the pressure immediately.
• Haak is ready. Serve it with steamed rice and plain yoghurt.

[minisoji]

Mutsch Recipe

Ingredients

• 750 gm Lean minced lamb
• 1 tsp Fresh ginger (grated finely)
• 1 tsp Ground coriander
• 2 Fresh green chilies (finely chopped)
• 1/2 tsp Chili powder
• 2 tsp Garam masala
• 2 tsp Salt
• 1 tsp Sugar
• 1/2 Cup yoghurt
• 1 tbsp Khoya or dried milk (if using khoya, it should be finely mashed)
• 3 tbsp Ghee
• 1/2 tsp Ground black pepper
• 1/4 tsp Ground cardamom

How to make Mutsch

• Put the lamb into a bowl with ginger, chopped chilies, chili powder, coriander, 1 tsp garam masala and 1 tsp salt.
• Add 1 tbsp of the yoghurt to moisten and mix well the spices.
• If the lamb is very lean, little amount of ghee can also be added.
• When done, take a portion of the prepared meat mixture in hand.
• Make a little long oval shaped roll with the help of gentle squeeze and toss movements of hand.
• Repeat the procedure with rest of the lamb mixture.
• Heat ghee in a heavy saucepan.
• Add dried milk, sugar, remaining yoghurt, garam masala & salt.
• Fry the mixture and then add half cup of hot water.
• Bring to boil and then add prepared rolls.
• Cover the pan and simmer until no liquid remains.
• When done, turn the rolls over, add half cup of hot water and pepper.
• Reduce the flame and cover the pan. Simmer again until the liquid is absorbed.
• Sprinkle the dish with cardamom.
• Serve hot with Indian bread and rice.

[minisoji]

Waari Muth Recipe

Ingredients

• One packet of black beans
• 1-1/2 tsp Fennel powder
• 1 tbsp Oil
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1/2 tsp Red chili powder
• Var or kashmiri masala (optional)
• Salt to taste
• 4 Glasses of water

How to make Waari Muth

• Put all the ingredients except Var in a pressure cooker.
• Pour 4 glasses of water in it.
• Pressure cook until whistling starts.
• Reduce the flame and cook for about 1-1/2 hour over low heat.
• Open the cooker only after pressure has dropped.
• Mix var to black beans.
• Warimuth is ready to serve with rice.