Kashmiri Recipes

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Mutton Gravy Recipe

Ingredients

• 1 lb Mutton
• 1 Onion
• 3 Tomatoes
• 1 tsp Whole pepper
• 1/2 tsp Cumin seeds
• 4 Garlic pods
• Small piece of ginger
• 2 tsp Coriander powder
• Few curry leaves
• Coriander leaves
• 4 Red chillies
• 3 Cups water
• 2 tsp Oil
• Salt to taste

How to make Mutton Gravy

• Put mutton along with onion and water in a pressure cooker. Cook till 2 whistle.
• Make paste of tomatoes, ginger, red chillies, garlic, pepper and cumin seeds.
• Add this paste to the mixture in cooker.
• Now add salt, curry leaves, oil, coriander powder and coriander leaves.
• Boil the gravy on a low flame till it becomes thick.
• Mutton Gravy is ready. Serve it with rice or chapatis.

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Chuk Waangun Recipe

Ingredients

• 1/2 kg Brinjals
• 100 gm Tamarind
• 2 tsp Sugar
• 1 Cup mustard oil
• 2 Cloves
• A pinch of asafoetida
• 1/2 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric
• 1/2 tsp Aniseed powder
• 1/2 tsp Garam masala
• 1/2 tsp Ginger powder

How to make Chuk Waangun

• Cut the stem tips and sepals of Brinjals.
• Slice them lengthwise into 4-8 pieces.
• Wash and put in a colander to drain water.
• In the meantime, soak the tamarind in one cup of boiling water.
• Mash it and remove the pulp by straining.
• Heat oil in a 'Kadahi' on medium flame and deep fry the Brinjal slices.
• Fry the slices uniformly till golden brown colour.
• Remove the slices from ‘Kadahi’.
• Reduce the flame and add cloves, cumin seeds and asafoetida.
• Stir and add red chili powder and turmeric. Pour a tablespoon of water.
• Simmer till oil turns coloured and starts separating.
• Now pour one cup water and add the tamarind pulp, salt, sugar, aniseed and ginger powder.
• Mix well and add the Brinjal slices.
• Simmer again for about 20 minutes. Keep turning the Brinjal slices frequently. Add garam masala when the gravy becomes thick. Mix well.
• Chuk Wangun is ready to serve.

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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.

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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.
•
• For the White Layer

•
• 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.
•
• For the Green Layer

•
• 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.
•
• For the orange layer

•
• 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

•
• 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.