Kashmiri Recipes

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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.

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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.

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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.

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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.

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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.

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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.

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Tiranga Pulao Recipe

Ingredients

• 3 Cups basmati rice
• 6 Cloves
• 3 Medium-piece cinnamons
• 3-4 Cardamoms
• 1 Carrot, grated
• 1 Cup orange juice
• 1 Cup chopped onion
• 1/2 Bunch coriander leaves
• 1 tbsp Coconut, grated
• 1 Cup paneer, grated
• 1 Cup ghee
• 3-4 Green chilies
• 2-3 Garlic cloves
• Small piece ginger
• 1/2 Cup green peas
• 1/2 tsp White pepper powder
• Salt to taste
• Few drops of orange color

How to make Tiranga Pulao

• Divide rice into 2/3 and 1/3, i.e. 2 cups separately and 1 cup separately.
• Wash the rice thoroughly and soak in water for 30 min.
• In a pan, put 1 tbsp ghee and add cloves, cinnamons and cardamoms.
• Strain 2/3 rice (2 cups) and add to it. Fry for 2 min.
• Add double the amount (4 cups) of water, stir, cover and cook till 3/4th done. Pick with a fork to separate the grains.
• Separate the remaining ghee into 3 parts.
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• For the White Layer

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• Heat one part of ghee in a pan and add chopped onions. Fry till transparent.
• Add the grated paneer, salt and white pepper. Sauté for few minutes.
• Add half of the cooked rice and mix well.
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• For the Green Layer

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• Grind together coriander leaves, coconut, green chilies, ginger and garlic.
• Heat the next part of ghee. Add jeera and ground paste. Sauté for a while.
• Next, add green peas, salt and 1 tbsp water. Sauté and cover. Cook till the green peas get cooked.
• Add remaining part of cooked rice and mix well.
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• For the orange layer

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• Heat the remaining ghee and add the grated carrot. Sauté till cooked.
• Add the 1/3rd soaked rice and fry for a while.
• Add the orange juice, 1 cup water, salt and a few drops of orange color and cook the rice, covered, till done.
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• Final Preparation

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• Take a heavy bottomed pan and grease it with ghee.
• First spread the orange rice fully in the bottom of the pan.
• Sprinkle some grated cheese.
• Next spread the white rice.
• Sprinkle some grated cheese over it.
• Finally, add the green rice and cover.
• Keep the heat on low and cook for 10 min.
• After a few min, invert the rice on the serving dish.
• Enjoy it with raita and papad.
• Tiranga Pulao is ready.