HOGAAD BUM-DRIED FISH AND DRIED WATER LILY STEMS IN KASHMIRI STYLE

 HOGAAD BUM-DRIED FISH AND DRIED WATER LILY STEMS IN KASHMIRI STYLE

Dried fish is called HOGAAD in Kashmiri language.

HOGAAD BUM

INGREDIENTS REQUIRED

• Dried Fish-500 grams
• Dried Water-lily Stems- 200 grams
• Kashmiri Red Chili Powder-2 tablespoon
• Turmeric powder-1 tablespoon
• Carom powder-1 tablespoon
• Fennel Powder-2 tablespoon 
• Ginger powder-1 tablespoon
• Oil-10 tablespoon
• Cumin seeds-1 tablespoon
• Onion-1
• Ginger paste-1 tablespoon
• Garlic cloves-4 to 5
• Cloves-4
• Ver Masala-3 tablespoon
• Salt-2 tablespoon
• Dried Kashmiri Red Chili-2

STEPS REQUIRED FOR PREPARATION

• Remove the scales of the dried fish.
• Chop off the fins of the dried fish.
• Chop off the tail of the dried fish.
• Chop off the head of the dried fish.
• Wash the dried fish under running water thoroughly.
• Take a large frying pan.
• Place the dried fishes in the pan.
• Roast the cleaned dried fishes.
• Keep tossing the fishes from one side to the other frequently.
• Wash the roasted fishes once again in the water.
• After some time remove them from the water.
• Place them on a tissue paper to absorb the excess water.
• Take some stems of bum.
• Break them into large pieces.
• Take a bowl.
• Add some water and boil it.
• Remove the bowl from the gas stove.
• Add the pieces of the bum in the water.
• Soak them for nearly one hour.
• After one hour, replace the boiling water with cold water.
• Separate the pieces of the bum in the water.
• Take a sieve and pour the contents of the bowl into it. This would remove the excess of water.
• Take a deep frying pan.
• Add oil into it.
• Place it on a gas stove.
• Fry the hogaad or the dried fishes into the oil.
• Place them on a tissue paper and keep them aside.
• Chop the onion into small pieces.
• Add the cumin seeds and saute them for some time.
• Add chopped onions and saute them.
• Add salt and mix it thoroughly till water separates from the onions.
• Add turmeric powder and mix them properly.
• Add carom seeds and mix them properly.
• Add fennel powder and mix.
• Add ginger powder and mix.
• Add ginger paste and mix.
• Add Kashmiri red chili powder and mix properly.
• Chop garlic cloves.
• Add chopped garlic pieces.
• Add water and boil for some time. 
• Add fried fishes into the gravy and cook for some time.
• Add the bum and cook for ten minutes in the pan.
• Serve it with rice or rotis.

SOCHAL NADIR-MALLOW LEAVES AND LOTUS STEM CURRY IN KASHMIRI STYLE

SOCHAL NADIR-MALLOW LEAVES & LOTUS STEM CURRY IN KASHMIRI STYLE





INGREDIENTS 

Kashmiri Sochal Nadir 

• Sochal or mallow leaves-1 kg
• Lotus Stem- 250 grams
• Salt- 1 tablespoon
• Whole Dried Kashmiri red chili-3 
• Kashmiri Red Chili Powder- 2 tablespoon 
• Ginger Powder-1/4 tablespoon 
• Onion-1 
• Oil- 3-4 ladles 
• Garlic-4-5 cloves
• Asafoetida-1 teaspoon

STEPS FOR PREPARATION

• Clean sochal leaves properly.
• Wash the leaves 3-4 times.
• Drain away the excess of water.
• Peel the upper layer of  the lotus stems.
• Cut them into round slices.
• Wash them thoroughly under the running water.
• Chop onions into small pieces.
• Take a large pan.
• Heat oil in a deep pan.
• Deep fry lotus stems pieces.
• Keep them in a bowl.
• Fry onions till they are brown in color.
• Add salt.
• Mix them well.
• WE need to wait till the water is separated from onions and continue stirring the onions.
• Add Kashmiri red chili powder and mix them well..
• Add asafoetida.
• Add the ginger powder.
• Mix all of them till of them blend nicely with the leaves.
• Water would be present in the leaves.
• Add fried lotus stems.
• Add the whole dried Kashmiri red chilies.
• Cover the pan with a lid.
• We have to wait till the curry has no liquid in it.
• Serve the vegetable with rice or rotis.

DRAAN-A SNACK FROM RICE FLOUR

                      DRAAN-A SNACK FROM RICE FLOUR

IINGREDIENTS

1. Rice Flour-1 kg  
2. Kashmiri Red Chili Powder-1 tablespoon 
3. Salt-1 tablespoon 
4. Walnut-250 grams
5. Cumin Seeds-1 tablespoon 
6. Carom Seeds-1/2 tablespoon  
7. Asafoetida-1 tablespoon 
8. Oil-1 liter

STEPS FOR PREPARATION

1. Boil the walnuts for few minutes.
2. Remove excess of  water.
3. Wash them thoroughly under the running water.
4. Mash coarsely the walnuts.
5. Add walnuts and salt in warm water and mix them well.
6. Place the flour in a utensil.
7. Add Kashmiri red chili powder.
8. Add cumin seeds.
9. Soak asafoetida in water for some time.
10. Add the liquified asafoetida into the flour.
11. Add carom seeds.
12. Mix all of them properly.
13. Knead the flour with the help of water.
14. Prepare the dough.
15. Make big chunks of dough.
16. Make round balls of it with the help of the palms.
17. Prepare round shaped rotis of it.
18. Bake it on both sides.
19. Let them cool for some time.
20. Tear them into small pieces.
21. Take a large pan.
22. Heat the oil in the pan. 
23. Deep fry the pieces.
24. Serve the snack with kahwa or noon chai or Lipton tea or any other beverage.

DHOODHI MAAZ-MEAT COOKED IN MILK IN KASHMIRI STYLE

           DHOODHI MAAZ-MEAT COOKED IN MILK IN KASHMIRI STYLE

               RECIPE FOR THE DISH

         INGREDIENTS REQUIRED

• Mutton-1/2 kg ( ribs pieces only)
• Milk-1 liter
• Salt-2 teaspoons
• Turmeric Powder-2 teaspoons
• Coriander leaves-4 to 5 sprigs
• Oil-3 teaspoons
• Coriander Powder-1/2 teaspoon
• Onions-1 small one
• Fennel Seeds Powder-1/2 teaspoon
• Water-2 glasses

            STEPS FOR THE PREPARATION

• Take a wok.
• Add water into it.
• Clean and wash mutton pieces under running water.
• Place them in the water.
• Cook the mutton pieces till they are half-cooked.
• Take a large bowl.
• Add milk into it.
• Boil the milk.
• Chop onions into small pieces.
• Take another wok.
• Pour oil into it.
• Add chopped onions.
• Saute them properly in the oil.
• Add salt and mix properly.
• Add turmeric powder.
• Add coriander powder and mix properly.
• Add fennel seeds powder and mix them properly.
• Add boiled milk and mix thoroughly.
• Add meat pieces and cook till done.
• Sprinkle coriander leaves over the curry.
• Serve it with rice or roti.

When I tasted it for the first time, I never knew that mutton might be prepared in this manner also. It was not spicy by nature. Nevertheless there was proper blending and the dish had excellent flavor acquired by the addition of coriander and fennel seeds' powders. The meat cooked in milk enhances the taste and gives an extraordinary taste to the meat pieces.

DHOODHI AL-BOTTLE GOURD COOKED IN MILK

        DHOODHI AL-BOTTLE GOURD COOKED IN MILK

I was in hurry to give strawberries to Muskaan Shah.I purchased them from Central Market,New Delhi and had to rush back to the office.The moment I entered into her home, my nostrils perceived an awesome smell of milk being cooked on low flame. I saw Mummyji in the kitchen and hugged her. I saw her preparing a dish with milk. On inquiring from her, I came to know that she was preparing DHOODHI AL. In other words, she was cooking bottle gourd in milk.

I came to know that it is very easy to prepare and can be prepared within few minutes. Since it is prepared in milk, it is very hygienic by nature. Let us look at it's recipe.

RECIPE OF THE BOTTLE GOURD IN KASHMIRI STYLE

INGREDIENTS REQUIRED

• ·         Bottle Gourd-1 large one
• ·         Onions-2
• ·         Coriander leaves-3 to 4 sprigs
• ·         Salt as the requirement
• ·         Turmeric powder-1 teaspoon
• ·         Oil-5 teaspoons
• ·         Milk-1 liter
• ·         Green Chili-3
• ·         Water-3 cups
• ·         Cumin seeds-1/2 teaspoon

       STEPS FOR THE PREPARATION

·         Peel the upper layer of the bottle gourd.

·         Wash it thoroughly under running water.

·         Chop it into small pieces.

·         Take a utensil.

·         Add water into it.

·         Boil the water.

·         Add the chopped pieces of bottle gourd into it.

·         After ten minutes, add 1 teaspoon of salt.

·         After five minutes, switch off the gas burner.

·         Separate bottle gourd and water.

·         Chop onions into small pieces.

·         Take a wok.

·         Add 3 teaspoons of oil into it.

·         Add chopped onions in the oil.

·         Sauté them for a few minutes till the onions are slightly pink in color and translucent.

·         Add salt and fry for some more time.

·         Add milk into the wok.

·         Mix onions and milk together.

·         Add turmeric powder and mix.

·         Add the boiled bottle gourd and boil for a few minutes.

·         Cut coriander leaves.

·         Add them to the curry.

·         Slice the green chilies.

·         Add to the curry.

·         Serve it with rice or roti.

DRIED VEGETABLES OF KASHMIR-PART TWO

DRIED VEGETABLES OF KASHMIR-PART TWO

DRIED VEGETABLES OF KASHMIR-PART ONE

DRIED VEGETABLES OF KASHMIR

DIFFERENT SPICES USED IN KASHMIR

KASHMIRI GARLICS

     
DIFFERENCES BETWEEN KASHMIRI GARLIC AND OTHER GARLIC VARIETIES


The cloves of the kashmiri garlic are thick in size unlike the other varieties.When we are peeling the dried upper layer,we get the typical strong pungent smell of garlic.It is very distinct one.I have observed folks using it either as a full clove in the curries or a paste is formed and sold in the markets throughout the year.I like to use the full and whole clove more than the paste.

Removal of the dried upper layers is not very cumbersome one.The garlic cloves available in New Delhi need to be soaked in the water for some time so that the dried layers comes out easily.This is not the case in the kashmiri garlic cloves. One more thing each clove gives rise to saplings even in the kitchen bags without the presence of soil,water or the sunlight.I have seen folks adding these fresh saplings into the curries or the salads.They are not thrown away into the thrash bin.I did plant them in my garden also.I would surely post the photographs once they are grown to some height.

This page is dedicated to Mummyji.Thanks Mummyji for the wonderful knowledge given to me about the kashmiri garlics.

KASHMIRI RED CHILLI POWDER

Bright Red Kashmiri Chilli Powder

 The differences in the color

                                            

                       KASHMIRI RED CHILLI POWDER

Red chilli powder was simply chilli powder for me.I knew that there were two varieties viz.

a) Fine powder(Bareek Mirchi Powder)

and

b) Coarsely powdered one(Kuti Mirchi)

Later my mother introduced me to the following chilli powders-

i) which added color to the curry

and

ii) which gave the flavor of being spicy.

However,when I was introduced to Muskaan Shah,I realized my mistake.Mummyji was always telling me about the KASHMIRI CHILLI POWDER.I thought maybe she used to grind the kashmiri red chillies into powder form and used it for cooking purposes.Oops,I was terribly mistaken!

I visited to the Kashmiri Bakery shop located in Sector-52, Noida. I was extremely happy that I knew a shop where I could purchase it.Mummyji was at my place for few days.At this time,she took out the packet of it and added into the container consisting of red chilli powder.When she filled it,I was astonished at what I observed.There was so much of differences between the two chilli powders present in the bottle(see the caption 2).Gosh!I was highly mistaken about my knowledge about the kashmiri red chilli powder.

These the kashmiri red chilli pods available at INA market,New Delhi.

These are another variety of kashmiri red chilli pods called as KOSHUR RAJA MIRCHI.

I have noted the deep redness achieved by addition of this powder.The addition of this powder enhances the bright "tomato" redness to the curry or salad or pickle or chutney.I am in love with this color.My favorite shade among red colors. When added to the curries,it is not very spicy.However,when it is not cooked and added to the chutneys or pickles,it gives the taste of being "hot" in its sensation.Thank god it is not so hot as the Nagaland chillies as served with the MOMOS.

The kashmiri red chilli powder is less spicy.They are less pungent.The most surprising thing to know about this is the fact that this is added to other red chilli powders in order to enhance the red color as well as the "hot and spicy" taste.Can you believe it!There are various ways in which it is used in our daily lives-

a) One can use it in the fine powdered form.

b) One can use it by soaking it in water for sometime. These can be used in gravies and dry dishes.

c) One can roast the pods on the frying pan or wok and use them.This gives rise to awesome aroma in the kitchen areas.This is added to various kinds of marinades and dips for preparing vegetarian and non-vegetarian recipes.I would be soon sharing the great KASHMIRI RED CHILLI PULAO OR BIRYANI with its exquisite red color.

f) One can use them as it is while preparing pickles, etc.

They help in improving our immune system as they contain Vitamin C and A on one side.On the other side,it has very low fat content and low cholesterol due to presence of Vitamin B and E.

RAJOUNS ANDKASH

                                RAJOUNS ANDKASH 

This recipe was presented from my end for SOYER INDIA's competition titled "KUCCHH MEETHA HO JAAYE" in FACEBOOK.I participated in it on November 19th, 2012.I wanted to win the Soyer India contest and bag the induction cooking stove.However,I could not win it.Alas...can't help!!!I was thinking about a new recipe which had its roots in Kashmir and came up with the new sweet dish.Thus,the new sweet dish for the people of Kashmir and I dedicate this recipe to Muskaan Shah and her family.

RECIPE FOR RAJOUNS ANDKASH

INGREDIENTS REQUIRED

*15 Slices of bread

*500 gm Dried Apricots

*500 gm Walnuts 

*500 gm Dates

*500 gm Cashew nuts

*500 gm Pistachios

*500 gm of Pine nuts

*500 gm Almonds

*1 tin of Amul's Condensed Milk

*500 gm sugar

*1 packet of Amul's Vermicelli Kheer packet

*2 liters Milk

*Oil for frying

* Silver foil paper

* Few drops of kewra water

STEPS FOR PREPARATION

1. Deep fry 15 slices of bread in oil and remove the excess of oil by placing the bread slices on tissue papers

2. Soak apricots, walnuts, dates, almonds, cashew nuts,pine nuts in water for 6 to 8 hours

3. Coarsely grind the dry fruits separately (kindly do not make the paste of the dry fruits or simply bring milk and add the dry fruits and mash them up with help of spoon and keep them separately

4. Boil the milk for 15 minutes 

5. Take a small cup, add the boiled milk and add the 

3. Coarsely grind the dry fruits separately (kindly do not make the paste of the dry fruits or simply bring milk and add the dry fruits and mash them up with help of spoon and keep them separately

4. Boil the milk for 15 minutes 

5. Take a small cup, add the boiled milk and add the coarsely grinded dried apricots and mix them thoroughly with a spoon

6. Repeat the above step and mix coarsely grinded cashew nuts, pine nuts, almonds etc and keep them in separate bowls

7. Prepare the kheer.

8. Boil some water and add sugar to prepare the syrup

9. Take a slice of fried bread, apply a spoon of condensed milk, with help of a spoon, spread a layer of milk and coarsely grinded apricot paste and place a slice of fried bread on top of it.

10. Similarly make a sandwich of deep fried bread and paste of milk and almonds

11. Similarly make a sandwich of deep fried bread and paste of milk and walnuts

12. Similarly make a sandwich of deep fried bread and paste of milk and pine nuts

13. Similarly make a sandwich of deep fried bread and paste of milk and cashew nuts

14. Similarly make a sandwich of deep fried bread and paste of milk and dates

15. Similarly make a sandwich of deep fried bread and paste of milk and pistachios

16. Cut the sandwiches into halves diagonally 

17. Place them in the form of a flower on a plate

18. Spread the kheer on each half of the sandwich

19. Pour few drops of the Kewra water into the sugar syrup

20. Pour a spoonful of the sugar syrup of each sandwich

21. Place the silver foil on each of them

KAHWA-MUGHAL CHAI OF KASHMIR VALLEY

 MUGHAL CHAI-GREAT KAHWA TEA FROM THE KASHMIR VALLEY

I hate two horrible guests of mine.They visit me every year during winter months.Any guesses???Nopes. Yes,they are SORE THROAT and COLD.Every year I suffer from them.I need to rely on some medicines.Last year, apart from these recurring and regular guests of mine,I had two EXTRA-ORDINARY Kashmiri guests.I call them my Abujaan and Ammijaan. It would be wrong on my part,if I call them as my guests.However,they were more like my own folks at my home.The moment Ammijaan observed me suffering from bad cold,she jumped into the kitchen immediately and began her preparations.

Both of them were surprised to discover that I never tasted tea in my life.They instructed that I need to get habituated to it.As any other typical Kashmiri individual-who is recognized immediately to their addiction of tea-they were keen that I should begin to consume at least the KASHMIRI TEA.They wanted me to start off with KAHWA. Ammijaan took me to the kitchen by hand,made me stand next to her and asked me to observe the way in which she prepared and brewed the KAHWA for me.So let's start off with the list of ingredients.

INGREDIENTS REQUIRED

• Water-5 cups
• Almonds-7
• Saffron strands-7
• Cinnamon-4 inches long pieces and 3 in number
• Green Cardamom-2
• Sugar-1 teaspoon
• Tea leaves-1/4 teaspoon

STEPS FOR PREPARATION

• Pour water in a kettle.
• Let the water boil for few minutes.
• Add cinnamon pieces
• Let it brew for sometime.
• Add strands of saffron.
• Add crushed green cardamoms.
• Add grated almonds.
• Add tea leaves.
• Let all of them brew for for minutes.
• Add sugar.

She gave me the tea in a cup.She demanded that I should drink it as soon as possible.I hesitated for few minutes.She understood my expressions and delay in taking a sip of it.Slowly I took a sip of it,it was very good and relieving for some time.She told me the benefits of all the ingredients also.She was highly experienced and knew a lot about cooking and different styles of preparation.She was a school principal with HOME SCIENCE as one of her major subjects.No wonder she was good at it.The number of tips and advice given to me for the kashmiri cooking was amazing ones.I would share them all in my blog with time.

Ammijaan also added that I cam simplify the above mentioned recipe for kahwa for daily purposes.According to her,there were more than 30 varieties of KAHWAS prepared in Kashmir and each one of them is different from one another.The recipe for the simplified version of Kahwa is the following-

INGREDIENTS REQUIRED

• Water-3 cups
• Cinnamon-2 to 3 pieces
• Green Cardamoms-1
• Saffron strands-5
• Sugar or Honey(as per the taste)

STEPS FOR PREPARATION

• Boil water in a kettle.
• Add cinnamon, crushed green cardamom and strands of saffron.
• Add sugar or honey.
• Brew it thoroughly.
• Serve in a cup. 

This is the simplest method to prepare the Kahwa.I enjoy this a lot.I thank both of them for grooming me and making me get addicted to Kahwa.The different kinds of teas consumed in Kashmir on daily basis are the following-

a) Lipton Chai-This is the ordinary tea preparation with the non-kashmiri tea leaves.Lipton is one of the brands and generally used in Kashmir.It has nothing to do with the brand name,The people use other brands of tea also in their kitchens.

b) Sheer Kahwa-The above mentioned recipe is called the SHEER KAHWA.The word "SHEER" means sweet due to the addition of sugar or honey.Thus,it received its name as Sheer kahwa.I was wondering if we might replace sugar or honey with dates.I did experiment it also.Prophet Mohammad  liked dates a lot.Thus,I thought let me add DATE SUGAR(the one the Bengalis use).I was successful in it.The tea was awesome.I named it as KHAJOORI KAHWA.I experimented with the coconut sugar also.It was superb.I noticed that both palm date and coconut sugar are not very sweet as the ordinary sugar.I got another recipe called NARIYAL SHEER KAHWA.

c)Mughal Chai-The tea with the addition of other dry fruits served mainly in festivals or marriages or to special guests.Infact I would call it ROYAL TEA.It contains all varieties of dry fruits like raisins,cashew nuts,almonds, walnuts, dried apricots, etc.

d) Noon Chai-This is the most popular and commonly consumed tea of Kashmir.It is specially prepared from KASHMIR TEA LEAVES.These leaves are very different from other tea leaves.I asked Papaji,"Whether these tea leaves were produced in the valley of Kashmir?".He laughed at me  naively and told me that these leaves are produced in Assam like any other tea leaves and consumed only in the Kashmir Valley.I observed Mummyji brewing the leaves for a very long time.let me share the recipe for it.

INGREDIENTS REQUIRED

• Kashmiri tea leaves-5 to 7 tablespoons
• Water-6 to 7 cups
• Baking Soda-1/2 to 1  teaspoon
• Salt-1 to 1 and half teaspoons
• Milk-1 liter 

STEPS FOR PREPARATION

• Pour water in a kettle.
• Boil water.
• Add Kashmiri tea leaves.
• Turn the gas stove to the lower sim level.
• Let the tea leaves steep very well in the water.
• After 10 minutes, add the baking soda.
• Add salt.
• Keep stirring continuously otherwise the water may raise its level and pour out of the kettle.It is wastage of the water and the tea leaves.
• Boil milk in a separate utensil.
• After the tea leaves are properly steeped, add the milk and let the tea brew for some more time.
• Pour the prepared tea in a flask and it is ready to be served whenever it is required.

I have observed that the typical PINK COLOR,which I admire a lot, is due to the addition of baking soda.The richness in the pink color increases as we increase the quantities of the soda in the tea.I was completely astonished to see that the milk did not curdle due to the presence of the salt also.

There was a time,initial learning phase of brewing this tea,I added the milk and after one boil only,I served to Rajoun.The moment he took one sip of it,I thought he would admire and appreciate my task.However,he instantly said,'You should have boiled the milk with tea for some more time".In other words,he meant that I should have steeped and brewed the tea and milk for some more time.The entire time consumed to prepare this NOON CHAI was approximately 1 hour.No wonder why the Kashmiri women prefer to make it in the mornings and store it in large flasks.COOL....

DHOODHI THOOL-A KASHMIRI CURRY

                   DHOODHI THOOL-OMELETTES IN MILK-KASHMIRI CUISINE


Being a South Indian, I always observed my mother giving me a glass of milk- with a pinch of turmeric added to it. This was a ritual for me whenever I suffered from cold. However, I saw a dish prepared from Milk and other spices. It was a new dish for me. The story is a very different one.

This was the time when Muskaan Shah was pregnant. She was hungry and wanted to eat to something  for her lunch. Her mother, Mummyji was present at her place from Srinagar. I observed her bringing a plate full of rice and a bowl of curry. I could recognize omelettes present in the white  gravy. Mummyji said,"This is DHOODHI THOOL. We prepare this with milk and omelettes. Why   don't you eat rice with it? Let me get a plate for you". I grabbed the opportunity to taste it.


I really liked curry and wanted to learn and know its recipe. It was very easy and simple one.


Ingredients Required

1. Milk-1 liter
2. Eggs-3
3. Turmeric Powder-1 tablespoon
4. Green Chillies-4
5. Coriander leaves-4 sprigs
6. Salt-1 tablespoon
7. Oil-4 tablespoons
8. Onions-2 and medium sized

Steps For Preparation

1. Prepare omelettes from eggs and place them in a plate.
2. Boil the milk in a utensil.
3. Take a wok.
4. Add oil into it.
5. Cut onions into small pieces after washing them properly under running water.
6. Add onions to oil. Fry them till they are translucent and pink in color.
7. Add boiled milk to it.
8. Keep stirring them together on a low flame.
9. Add turmeric powder.
10. Add salt.
11. Cut the green chilies into lengthwise and add them to the curry.
12. Cut the coriander sprigs into small size.
13. Add coriander leaves to the curry.
14. Finally add the omelettes into the milk.
15. Cook rice.
16. Serve the curry with rice in a plate.

KATIRA SHARBAT OF KASHMIR

Katira Sharbat Being prepared

                     KATIRA SHARBAT OF KASHMIR

Summers and one glass of sharbat-WOW! what a relief for me!I do not consume coffee or tea.Therefore,sharbats are best beverages for me and I really throng for them as much as possible. being a food researcher,I wanted to know about the kashmiri sharbats as they followed the MUGHAL CULTURE.Surprisingly, there was no mention about them over the internet.The HOLY MONTH OF RAMZAAN was approaching in few days and I wanted to prepare and surprise my friends by serving them.However,I was not successful.Though there were more than 300 sharbats being served on the Royal Table Of Saudi's King.There were few hotels which mentioned about them and I was able to know them through my interactions with them.

One fine day,I received a call from my Kashmiri friend residing in Srinagar,Kashmir Valley.Her name was Nusrat Jan.I enquired from her.Through her,I came to know about the following sharbats-

Katira Crystals

a) Roof Afjha

b) Kan Sharbat

c) Katira Sharbat

d) Lemon Sharbat

These were the exclusive sharbats of Kashmir.Maybe there are some more of them,I would discover slowly.I thank Nusrat for sharing the recipe with me.Thank you Nusrat Jan.I did prepare it.It was awesome.I did experiment with the original sharbat and came across variety of them.Maybe I would put them under the category of POST MODERN ERA OF SHARBATS OF KASHMIR.

INGREDIENTS REQUIRED

• Edible Gum or katira crystals-250 grams
• Almonds-7
• Cashew Nuts-7
• Raisins-5
• Walnuts-7
• Dry Apricots-5
• Pine-nuts-5
• Dry coconut owder-4 teaspoons
• Sugar-3 teaspoons
• Water-500 grams

STEPS FOR PREPARATION

Dry Fruits Being Added

• Take the katira crystals and clean them.
• Soak them in water for few hours.
• In case the water is not sufficient,one might add some more of it.
• Mix them together in a blender.
• Crush all the dry fruits in a coarse form.
• Add the crushed dry fruits to the katira mixed with water.
• Add sugar and stir it with the help of the spoon so that it mixes well with the sharbat.
• Pour it in a large jar.
• Place it in a refrigerator.
• Serve chill in glasses.
• Before serving to the guests, sprinkle the coconut powder over the sharbat. 

This is very popular beverage consumed in summer months.The Kashmiri women prepare it everyday and distribute to their own family members or guests or the needy and poor people.The charity firms offer it to many orphanages and needy shelters or homes.It is said that distribution of food and drinks to the thirsty individuals is the best charity one can do in their lives.One cannot compare anything else to such offers.

The above mentioned sherbet is very hygienic and healthy one.There are no preservatives added to it.There are no artificial colors present in it.The different dry fruits are very good for health.Once the edible gum is added and blended with water,it is very easy for the rest of the preparation.In summer months,one might rely only on this beverage and it is sufficient to quench our thirst and fills our stomachs too.

It is a typical beverage prepared in Kashmiri Islamic households.I have never heard about this preparation among the Kashmiri Hindu families.The dry fruits have got their own benefits and advantages for the health.Such beverages are very rare and extra-ordinary one too.

FRIED SOYA NUTRELA NUGGETS CURRY IN KASHMIRI STYLE

            FRIED SOYA NUTRELA NUGGETS CURRY-KASHMIRI STYLE

Fried Nutrela Nuggets Curry In Kashmiri Style 

Shikha Aunty prepared the soya curry and blabbered,"Rajoun would not like this at all. I have simply prepared this curry by boiling the soya nuggets and adding them to the pulses.He would be very irritated and irate today.It might be possible that he might not even eat his lunch today".I was amazed to hear this. Soya nuggets are full of proteins and the dishes prepared for them are appreciated by all due to its protein contents.

After a few months, Rajoun was in the kitchen and asked me to assist him.I was glad and helped him in various ways.In the meantime, I observed the manner in which he had prepared the SOYA NUGGETS CURRY in a typical Kashmiri style. I picked up his style and learnt it.Here I enlist the ingredients-

NUTRELA SOYA NUGGETS PACKET

INGREDIENTS REQUIRED

• Soya Nutrela Nuggets-1 packet
• Onions-3
• Tomatoes-5
• Cumin seeds-1/2 teaspoon
• Kashmiri Red Chilli Powder-3 teaspoons
• Turmeric Powder-1 teaspoon
• Coriander powder-1/2 teaspoon
• Kashmiri Vari Masala-2 tablespoon
• Salt-2 Teaspoons
• Garam Masala-1/2 teaspoon
• Oil-1/2 liter
• Water-2 cups
• Coriander leaves-3 sprigs
• Ginger garlic paste-1 teaspoon

STEPS FOR PREPARATION

Read The Contents 

• Empty the packet of the nutrela nuggets in a utensil.
• Wash it thoroughly with water.
• Fill in with the water.
• Boil the nuggets.
• Remove the excess water from the nuggets by squeezing them well.
• Take a wok.
• Add oil into it.
• Deep fry the nutrela nuggets and place them in a plate.
• Take another utensil.
• Add 2 teaspoons of oil.
• Add cumin seeds.
• Add onions to it.
• Saute them well by frying the onions well in the oil.
• Add salt to it.
• The water present in the onions would come out.
• Add tomatoes now and saute them well along with the onions. 
• Add turmeric powder and mix them well.
• Add ginger garlic paste.
• Keep stirring continuously till the oil is separated.
• Add red chili powder, coriander powder and garam masala. Mix them well.
• Add Kashmiri Veri Masala and mix them thoroughly.
• Add fried soya nuggets and stir them for some time.
• Add 1 cup of water.
• Bring it to a boil.
• Garnish it with the chopped coriander leaves.
• Serve it with rice or rotis.

Fried Nutrela Nuggets

Nutrela Nuggets

Yes, this dish is simply AWESOME.Thanks to Rajoun once again for grooming me to learn to prepare soya nuggets in the above mentioned manner.I had tasted nutrela nuggets before also.However, most of recipes never mention to boil and fry the nuggets.It was amazing that Rajoun would find out instantly whether the soya nuggets were fried ones or not.In case not,then he would surely make a big face and expression on his face would let the entire world know that the dish is not prepared well.Even the backside of the NUTRELA NUGGETS PACKET does not mention about frying of the nuggets.Frying definitely added a different flavor to the dish. Now I cannot eat the nutrela nuggets without frying them before and then adding them to the curry.

STUFFED KARELAS WITH THE MINCED MUTTON-KASHMIRI STYLE

     STUFFED KARELAS AND MINCED MUTTON-KASHMIRI STYLE

My mother is from Andhra Pradesh and my father hails from Karnataka.Thus,I was introduced to the cuisines of both the states.I love the food from their home towns.Dad belonged to the traditional Vaishnava Udupi family from Parikaala in Southern Karnataka. Mom was from Nellore District and my maternal grandmother belonged to the Tamilian brahmin family.Yes, ours is a national integrated family.In this manner,I am known and exposed to various cuisines from different cultures.I would be sharing some of the dishes in the blog also.

Muskaan Shah is another factor for me to get introduced to the Kashmiri culture-living styles of Islamic family,their style of eating food-though I did not find much differences,cooking methods,various dishes and interactions with other Kashmiri folks.Therefore,I discovered that there is no one style of Kashmiri food.The differences are due to the presence of the three divisions viz. Jammu,Kashmir and Ladakh. The following table gives the list of the districts under each division-

Serial#	Jammu Division	Kashmir Valley Division	Ladakh Division
1	Kathua	Anantnag	Kargil
2	Samba	Kulgam	Leh
3	Jammu	Pulwama
4	Rajouri	Shopian
5	Reasi	Budgam
6	Udhampur	Srinagar
7	Ramban	Ganderbal
8	Doda	Bandipora
9	Kishtwar	Baramulla
10	Poonch	Kupwara

Every above mentioned district has distinctive flavor and its own style of cooking the food.My research is focused on each of these districts.As the study progresses,I would certainly post the recipe,along with district name,history behind it and a story attached to it.

Here I would be focusing on the stuffed bitter gourd curry in Islamic Kashmiri Style.I would really thank Rajoun's mother for sharing the recipe with me and teaching me different styles for its preparation.Let me first of all share the ingredients-

INGREDIENTS REQUIRED

• Bitter Gourds-1 kg
• Minced Mutton or Keema-1 kg
• Onions-7 to 8
• Tomatoes-1/2 kg
• Coriander powder-3 tablespoons
• Fennel seeds' powder- 3 tablespoons
• Kashmiri Red Chill Powder- 3 tablespoons
• Dry Ginger powder- 1 tablespoon
• Black Cardamom-2 
• Green cardamom-2
• Turmeric powder- 2 tablespoons
• Egg- 3
• Oil for frying-1/2 kg
• Green chillies-3 
• Coriander leaves-4 sprigs
• Water
• Salt-3 to 4 tablespoons
• Cumin seeds

STEPS FOR PREPARATION

• Wash the bitter gourds under running water.
• Make a slit in longitudinal manner in the bitter gourds.
• Scrape out the inner contents of the bitter gourds.
• Keep them aside.
• Apply salt to the bitter gourds(both inside and outside to remove the bitterness from the gourds).
• Keep them aside for 50 to 60 minutes.
• Take an utensil.
• Clean the keema or minced mutton.
• Cut green chillies into very fine thin pieces.
• Chop coriander leaves in a very fine manner.
• Take a wok.
• Pour oil into it.
• Heat the oil.
• Add the cumin seeds and crushed black cardamom.
• Crush and add the green cardamoms also.
• Chop onions into a very fine and thin pieces.
• Add onions to the wok and saute them.
• Chop tomatoes into small pieces.
• Add tomatoes to the onion mixture in the wok.
• Saute them together.
• Add salt and mix them well.
• Add green chillies, red chilli powder, turmeric powder,coriander powder,dry ginger powder and fennel seeds' powder and mix them well.
• Add the minced mutton and mix all of them.
• Wash the bitter gourds so that the applied salt is removed from them.
• Stuff the prepared minced into the bitter gourds.
• Pour the contents of the eggs in a bowl.
• Beat them well and add little bit of salt.Blend them together.
• Take a wok and pour oil into it.
• Coat the bitter gourds with a thin layer of the egg.
• Place it slowly in the oil and deep fry them.Alternatively preheat the oven at 180 degrees Celsius  Place the stuffed bitter gourds into the oven and roast them for twenty minutes.
• Take them out of the oven and arrange them well in a plate.If one would like to use the micro-wave,them place the stuffed bitter gourds inside it and set the temperature for 15 minutes for roasting them.
• Boil two eggs.Remove the outer layer and cut round slices of the boiled egg.Arrange them around the stuffed bitter gourds.
• Serve them with rice or rotis.

The stuffed bitter gourds are very tasty and appealing to the eyes.The combination of bitter gourds and minced meat is awesome.I heard about this dish for the first time and tried it immediately.My folks really enjoyed it.I came to know later on that this dish is one of the favorite ones for Rajoun. This blog is dedicated to him.

CAULIFLOWER CURRY IN KASHMIRI STYLE

       CAULIFLOWER CURRY IN KASHMIRI STYLE

There was a time when everybody at my place requested me to prepare the cauliflower curry.I used to prepare it in various ways.Following were the varieties known to me-

a) South Indian way for preparing cauliflower curry with coconut

b) South Indian method to prepare cauliflower with potatoes

c) Boiled cauliflower curry

d) Blanched cauliflower curry

e) Marwari style of cauliflower curry

f) Cauliflower curry with mustard paste

g) Cauliflower curry in gravy

h) Deep fried cauliflower curry

i) Stuffed Cauliflower Curry

j) Cauliflower with peas

One fine day Rajoun asked me to help him in preparing the cauliflower curry in his kitchen.I agreed instantly and joined him in the kitchen.I learnt his style of preparing the dish and would be sharing the recipe in my next blog.This was an entirely different way of preparing the dish.It was very yummy and I called it CAULIFLOWER CURRY IN TOMATO SAUCE.I started making this again and again till date.However,I am not so successful in getting the same taste.

Mummyji visited my place after her Haj trip.I was away to the office.The moment I returned back,I observed her making preparations for CAULIFLOWER CURRY IN KASHMIRI STYLE.I jumped in and joined her in the kitchen.First of all,let me give the ingredients for the recipe.

INGREDIENTS REQUIRED

• Cauliflower-1 kg
• Onions-3
• Tomatoes-8 to 10
• Garlic Ginger paste-1 tablespoon
• Black cardamom-1
• Kashmiri Red Chilli Powder-3 tablespoons
• Turmeric Powder-1 1/2 tablespoon
• Coriander Leaves-2 to 3 sprigs
• Oil- 3 tablespoons
• Salt-1 and 1/2 tablespoon

STEPS FOR PREPARATION

Cauliflower Curry

• Separate the florets of the cauliflower.
• Wash them thoroughly under the running water.
• Slice the onions in a very fine manner.
• Chop the tomatoes in big pieces.
• Chop the coriander leaves and place them in a plate.
• Crush the black cardamom.
• Take the wok.
• Add oil into it and heat it.
• Add crushed black cardamom.
• After few seconds, add onion slices.
• Mix them well.
• Stir the onions till they are translucent and pink in color.
• Add tomatoes and mix them well.
• Add salt.
• One would observe the water separated from the mixture.
• Keep stirring the tomatoes and onions mixture till oil separates from them.
• Add turmeric powder.
• Add Kashmiri red chilli powder and mix well.
• Take another wok now.
• Add sufficient oil into it.
• Deep fry the cauliflower florets till they get the rich red color.
• Place the fried florets on a tissue paper.
• After sometime, add the cauliflower florets into the tomato mixture.
• Mix them well.
• Take the precaution as not to break the florets.
• Garnish with the chopped coriander leaves.
• Serve with rice or rotis.

I would like to thank Muskaan Shah for introducing me to the Kashmiri kitchen and cuisine.I would thank whole heartedly Mummyji for guiding and grooming me to prepare the Kashmiri dishes. I learnt from her the secrets of Kashmiri Cooking.I would dedicate KOSHUR KHYAEN to Muskaan Shah, Papaji and Mummyji.It was Muskaan who requested me to help her mother in the kitchen.I picked up the cooking style from Mummyji.I received the blessings from Papaji to be in their kitchen just as his daughters.I can never ever forget their contribution towards my cooking styles.Thanks to all three of them.