Yaji
Rarely prepared these days. It was traditionally eaten on the mornings of Sonth (the first day of the month). These are made in the shape of a semi-spherical bowls of about and inch in thickness and eaten with some green vegetable
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Nadru Palak (Lotus Stem with Spinach)
Lotus stems are a plentiful resource in the lakes of Kashmir.
Nadru Palak (Lotus Stem with Spinach)
Lotus Stem cooked in spinach
Equipment
- 1 Pressure Cooker
Ingredients
- 1 kg Spinach (Washed and cleaned)
- 400 grams Lotus Root Frozen is perfectly fine, hard to find fresh
- 2-3 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Black Cumin
- to taste Salt
- 1 tbsp Kashmiri Red Chili Powder Can you Paprika as a substitute
- 1 tbsp Fennel Seed Powder
- 1 tbsp dry ginger powder
- pinch Hing (Asafoetida)
Instructions
- Wash and clean the lotus root and spinach. Chop the spinach up
- Add the Mustard oil to the cooker and smoke it
- Once the oil has smoked. Add the Cumin and Black Cumin seeds
- Once they sizzle, add the Hing.
- Add the Lotus Root and Sauce until well roasted.
- Add the spinach stir constantly so that it doesn't burn until wilted
- Add the remaining salt, chili powder, fennel seed powder, dry ginger powder and stir well
- Add a bit of water and cover and cook for 1 whistle.
- Remove the lid and mix around. Can be simmered to remove a bit of water if desired.
Haakh (Collard Greens)
These collard greens are pretty simple to cook and pair well with rice and yogurt. Adjust the spiciness based on the amount of green chili that you add.
Aal Yakhni (Bottle Gourd in Yogurt Sauce)
Bottle gourd is not used commonly is western culture. It is usually not available in your average grocery store
Dumaloo (Fried and Pressure Cooked Potatoes)
Dumaloo is one of those special meals that if you’ve had it you’ll love it. It’s probably so good because it can take a really long time to cook. First you fry the potatoes then your boil and pressure cook. Traditionally it took all day to cook this meal.
Dumaloo (Fried and Pressure Cooked Potatoes)
Delicious Fried Potatoes in Red Gravy
Equipment
- 1 Pressure Cooker
Ingredients
- 8-10 Potatoes (smaller size) Small red potatoes work well for this. Small Yukon potatoes are also good.
- 3-4 Cloves
- 1 Big Cardamom
- 1-2 pieces Cinnamon
- Pinch Hing
- ¼ tsp Cumin (Zeera) Seed Powder
- 2 tsp Kashmiri Red Chili Powder
- 2 tbsp Fennel (Saunf) Powder
- Salt to taste
- Pinch Garam Masala
Instructions
- Peel & cut the potatoes along with into halves.
- Take oil in a sauce pan (Kadai) & deep fry the potatoes a few at a time till they are brown. For a healthier alternative you can use the air fryer to cook the potatoes.
- Now heat a pressure cooker on the stove & add a couple of tablespoons of oil into it.
- When the oil heats a bit add all the whole masalas and red chilly powder followed by a couple of spoons of water. This is done so that the chillies don’t get burnt & you also get a rich red color.
- Then add the hing & all the potatoes & fry a bit again . Sprinkle a bit more water & dry it, check if you are getting good reddish colour on the potatoes, if not add a bit more chilly powder.
- Now add some salt , ginger powder & saunf powder, a cup & a half of water & pressure cook for about 5 minutes.
- After it cools down add garam masala if available.
Mutton Roganjosh (Goat or Lamb in red sauce)
This is the meal for which all Kashmiri weddings are judged. It is found in many restaurants
Kashmiri Chochwor Televor (Local Donuts)
These traditional breads are more like bagels than donuts. These pair really well with a cup of Kevah
Kashmiri Chochwor Televor (Local Donuts)
Kashmiri Bagel/Donut Bread
Equipment
- Large Sheet Pan
- Large Pot
Ingredients
- 3 cups Flour
- ½ tbsp Yeast Can do this with a stater culture
- ½ tbsp Sugar
- ½ tbsp Salt
- 2 cups Water (as required)
- Sesame Seeds
Instructions
- Kneed the dough in a stand mixer and then coat with oil cover and let it double in size.
- Punch the dough down and then pull it out.
- Roll it into a log and then partition it into the multiple portions you want then then roll into a ball and then punch your thumb through the center to create a donut shaped
- Then increase the size of the hole by rolling between your two fingers.
- Let is rise again covered
- Preheat the oven to 220C (430F)
- Place in boiling water for 2 minutes per side, flip after 2 minutes. Remove and place on a baking sheet and remove the extra water.
- Coat with a beaten egg and then coat with sesame seeds.
- Bake until golden brown. 35-40 minutes
- Enjoy
Turnips with Lamb
This is a combination of two of the staples of the Kashmiri diet, Lamb and Turnips.