FacebookPinterestTwitterLinkedinYummlyBufferemailPrintKashmiri Kahwa is basically milkless tea spiced up with various delectable spices such as cardamoms, cinnamon, and saffron. It is an integral…
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Dum Munj Or Dum Monji is a spicy flavorful veg curry that comes from Kashmiri Cuisine. Munj here means Knol Khol also commonly known as Ganth Gobhi or Kadam is cur into cubes and cooked with it’s greens along with some yogurt. The recipe though is quick but requires skillful hands to play with Kashmiri spices which particularly are fennel powder, asafoetida, sonth or ginger powder etc. Kashmiri food is rich in texture and aroma as there is a wide usage of Mustard oil which itself provides a beautful aroma and kashmiri red chili powder also known as deghi mirch…
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Haak t, Thool is a Kashmiri veg dish cooked with Collared greens and eggs together. Haal t, Thool is most loved by the Kashmiri Pandits in parts of Kashmir and Jammu. Use of mustard oil is very extensive along with some asafoetida in Kashmiri cuisine, haak whih means ‘saag’ can be Spinach, Knol Khol greens etc. Hard boiled eggs are deep fried till golden and then cooked with saag. Haak t, thool is an amazing side dish and also makes a place for itself in Waazwan. If you liked this traditional Kashmiri recipe, then do try making at home and…
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Gaad which means Fish in Kashmir and Gaad t, tamatar is a fish recipe that is made with a tomato curry. The consistency of this delicious fish curry is usually thick but can be given variations as per one’s choice. Kashmiri Cuisine has a wide use of Mustard oil , Ginger Powder and Fennel powder along with Asafoetida that makes an amazingly flavorful curry that stands out from any other Fish curry. Typically eaten with plain boiled rice, this fish curry is not just delicious but also a very popular serving in special occasions. If your liked this traditional fish…
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Knol Khol also known as Ganth Gobhi is most widely used vegetable in Kashmiri cuisine after Lotus Stem. Munj Haak is a popular Kashmiri vegetarian dish made with knol khol and greens and typically flavored with asafoetida. The recipe just needs handful of ingredients and can be made in a jiffy. The soupy texture of the curry is an ideal side dish to your meal specially to your rice. This particular recipe is adapted from Shehjar – A Gateway To Kashmir If you liked this traditional recipe, then don’t forget to share your views and feedback with me in comments…
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Kashmiri Rogan Josh is a delicious flavorful Lamb curry that comes from Persian origin. It is the signature dish of Kashmir, where the name is derived from Persian words in which Rogan meals oil and Josh mean Intense heat. Kashmiri Rogan Josh is an integral part of the lavish spread Waawan. No celebrations are complete without this signature dish, typically made with lamb but now days even mutton is used to make this authentic and aromatic Rogan Josh. Among few exotic ingredients used in the recipe, Alkanet root, better known as Ratan Jot is the most important one. It is…
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Yakhni is an authentic mutton/lamb dish that belongs to Kashmiri Cuisine. It is prepared in yogurt or curd along with assorted spices. Simple and easy to cook and doesn’t actually require skilled hands. It’s found that in many Kashmiri dishes there is a use of Mustard Oil which itself leaves and amazing cooking aroma and when combines with fennel powder the dish truly becomes exotic. Yakhni is so popular in the valley that it also has it’s veg version. For vegetarians, Lauki Yakhni is a delight to have. In the holy month of Rmadan , it’s noticed that we Muslims…
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Chaman Qaliya is a creamy cottage cheese curry scented with fennel and cardamom that belongs to Kashmiri Cuisine. An aromatic curry that is cooked in milk and flavored with Kashmiri spices is a perfect vegetarian side dish commonly served on special occasions in the valley. The Kashmiris mostly rely on non vegetarian food other , expect the pandits. The vegetarians have a very few options left. They mostly eat Lotus stem, Potatoes or Paneer. Hence the Kashmiri cuisine carries a variety of Paneer dishes out of which one most exotic curry is Chaman Qaliya. The lemon yellow colored gravy is…
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Pilaf, also known as pilav, pilau, pilafi, pulao, palaw, plov, polov, polo, and polu, is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, as well as a mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in…
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“SPATULA FORCE” is a group of handful of bloggers who came together as a team to experience the various regional cuisines of both India and International. Every month a blogger comes up with a theme and host the challenge. This month the challenge was set by the very talented food blogger Anshu Pande Wadhwa from http://www.thesecretingredient.in/ Anshu came up with Kashmiri Cuisine which has been my all time favorite subject to explore. Kashmiri Cuisine is rich and has prominent flavors that tickles your taste buds and make you fall in love with the taste and aroma. Kashmiri delicacies has a…
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