MIXED VEGETABLE PICKLE

                       THE MIXED VEGETABLE PICKLE IN KASHMIRI STYLE









Ingredients Required

• Radish-1/2 kg
• Beetroot-1/2 kg
• Kohl rabi-1/2 kg
• Beans-1/2 kg
• Carrot-1/2 kg
• Cauli flower-1/2 kg
• Garlic cloves-1/2 kg
• Mustard seeds-5 tablespoons
• Red Chilli Powder-3 tablespoons
• Coriander powder-3 tablespoons
• Salt-4 tablespoons
• Turmeric powder-1 tablespoon
• Carom seeds-2 tablespoons
• Crushed Black Cardamom- 4
• Crushed Green cardamom-4
• Bay leaves-3
• Cumin seeds-1 tablespoon
• Aniseeds-1 tablespoon
• Asafoetida-1/2 tablespoon
• Oil-5 tablespoons
• Ver(kashmiri spice masala)-3 tablespoons

Steps For Preparation

• Wash all the vegetables mentioned in the list of ingredients.
• Scrape the outer layer of carrots and radish.
• Separate the leaves from the tubers or bulbs of all vegetables.
• Cut the leaves into three parts with the help of the fingers.
• In the similar manner, cut the stems into three parts only.
• Cut the vegetables into equal sizes.
• Boil water in an utensil.
• Once the water starts boiling,add salt.
• Turn the flame off of the gas stove.
• Place all the vegetables in the water.
• Cover it with a plate.
• After 4 to 5 hours,remove the vegetables from water.
• Spread the newspaper and place all the vegetables on it.
• Leave it for overnight.
• On the next day,take a wok and place it on the gas stove.
• Turn on the gas flame.
• Add oil into it.
• After five minutes,turn off the gas stove.
• Add all the spices and powders.
• Leave it for sometime.
• Mix this mixture with the dried vegetables.
• Place the pickle in the bottle and cover it with the lid immediately.
• Place the bottle in the sunlight for eight to ten days.
• Serve it with rice or rotis.

                                Recipe Of Dried Al Dal

                                                             AL HACH

Dried Bottle Gourd

Ingredients Required

• Dried Bottle Gourd-15-20 strips or round pieces
• Red Lentils-2 cups
• Black cardamom-1
• Onion-1 large one
• Tomatoes-2
• Green chillies-3
• Lemon-1
• Coriander leaves-2 sprigs
• Ginger garlic paste-1 tablespoon
• Red Chilli Powder-1 tablespoon
• Turmeric powder-1 tablespoon
• Water
• Oil

Steps For Preparation

•  Boil some water in a kettle.
• Take the dried Al strips or round pieces in an utensil.
• Pour the hot water over the dried bottle gourd strips or round pieces.
• Keep it aside for 30 minutes.
• Cut onion into small pieces.
• Cut tomatoes into small pieces.
• Cut coriander leaves
• Cut green chillies lengthwise and keep it aside.
• Take a pressure cooker.
• Add oil into the pressure cooker.
• Place it on the gas stove and turn the flame on.
• Crush the black cardamom.
• Add it into the oil.
• After few seconds, add the onion pieces.
• Saute for some time till the onion pieces are pink in colour.
• Add tomatoes and saute them for few seconds.
• Add salt and fry for few minutes till oil separates from the onions and tomatoes.
• Add ginger garlic paste and mix them well.
• Add turmeric and chilli powder.
• Wash red lentils and add them to the pressure cooker.
• Rub the dried gourd with hot water in order to remove the dust particles.
• Wash them properly now.
• Add them to the lentils and mix them well.
• Add water and close the lid of the pressure cooker.
• Cook under the pressure for some time.
• Open the lid to keep the check whether the lentils are cooked well or not.
• Sprinkle the coriander leaves over the cooked lentils.
• Extract the lemon juice and add it to the dal.
• Serve the dal with the cooked rice.

Dried bottle gourd is preferred by all kashmiris. It is used to prepare only pulses.It is combined with various pulses available to us and cooked in the kitchens.It is easily digestible and very tasty also.Once the bottle gourd is dried and stored in the containers,it is stored in the attics.I have observed that the taste is different in the following ways of using it-

a) Wash the dried bottle gourd under running water and add directly to the pulses.This gives somewhat different taste to the dish.It is simple added and cooked under pressure for sometime.

and

b) The Al is placed in a big bowl.Boiling water is added to it and left for few minutes.After some time,it is nicely kneaded in the hot water in order to remove the dust particles and other unwanted things deposited while it was being dried in the sun.In this process,the dried Al is soaked in water and retains the moisture in it.It is added to the pulses and cooked with other spices.This adds taste and gives an entirely different taste to the dish.

SAT VARGA SAAG-PUNJABI STYLE

                                           SAT VARGA SAAG IN PUNJABI STYLE
I would like to thank Gangan for this.

Ready To Eat 

Boiled Leaves

Ingredients Required

• Sarson Ka Saag or Mustard leaves-4 bunches
• Spinach- 2 bunches
• Chenopodium album -1 bunch
• Soya or Lao coriander-1 bunch
• Radish leaves-1/2 bunch
• Beetroot leaves-1 bunch
• Turnip leaves-1 bunch
• Salt-2 tablespoons
• Garlic cloves-20-25
• Green Chillies-10-12
• Ginger-1 big piece
• Onion-2 large ones
• Red Chilli powder-2 tablespoons
• Cumin seeds-1 tablespoon
• Corn flour-3 tablespoons
• Black Cardamom-4
• Garam masala powder-1 tablespoon
• Oil-3 tablespoons



Serving In Process

• Tomatoes-3 large ones

Steps For Preparation

• Clean all the leafy vegetables and wash them thoroughly.
• Cut them into fine manner(very small in size).
• Put them in a pressure cooker.
• Cook them for 30 minutes without pressure.
• Green chillies should be finely cut into round pieces.
• Remove the dry covering from the garlic cloves and cut them also into fine pieces.
• Cut ginger also into small pieces.
• Remove the lid of the pressure cooker after sometime.
• Add green chillies.garlic and ginger pieces into the pressure cooker and cook for another 10 minutes.
• Let all the water be vapourised from the leaves.
• Leave it for overnight.
• Take an onion and cut into small pieces.
• Take a wok and add oil into it.
• Add crushed black cardamoms and cumin seeds into it.
• After few seconds, add onions and saute them till they are translucent and pink in colour.
• Add tomatoes and stir them well with onions.
• Take a heavy bottom ladle and an utensil.
• Take out some boiled leafy vegetables and place them in the utensil.
• Mash the leafy vegetables lightly with the ladle.
• Add the corn flour into the mashed leafy vegetables and mix them well.
• Add the mixture of mashed leafy vegetables and corn flour into the wok.
• Add salt, red chilli powder and garam masala.
• Mix them well again and cover the wok.
• Lower the flame of the gas burner.
• Remove the wok from the gas stove and serve the curry with Indian bread or rotis.

KAN SHARBET

KAN SHARBAT

KAN SHARBAT

The Kan Sharbat is not the street snack, however, it is a sharbet usually prepared during the times Holy Month Of Ramadhan.Again I never heard of this sharbet at all. I was searching to find out whether there were some special sharbets being prepared in Kashmir as such. I had heard about Apple Sharbet, Apricot Sharbets, Almonds Sharbet, Walnut Sharbet, etc. However, I never heard this one before from anyone.

I would like to thank Nusrat Jan for this. She was the one who shared the information. Thus, my hunt to learn this special sharbet began.It is very hygienic and good for health. I would love to share with all those who are reading this blog at this time.Thanks a lot Nusrat. The Great Allah should bless you in all your endeavours in future.

I would also like to thank Abdul Rashid Bhat, Khalid Rashid Bhat and Nazia Rashid Bhat for their enduring help to me in this venture of mine. I really respect them and the kind support provided from their end. I would never forget their help towards this project. I do believe that Almighty Allah  always blesses us through certain individuals.And this particular family is a blessing for me. Thank you all of you. I really appreciate for guiding and correcting me in preparing the sharbet.

 RECIPE FOR THE KAN SHARBET

BABRI BEOUL

INGREDIENTS

Babri Beoul-10 grams

Milk-1 kg

Sugar-6 to 7 tablespoons

Dry Coconut

Water

Cardamoms-3 to 4 pieces

METHOD

• Clean the seeds of babri beoul
• Place babri beoul in a small utensil
• Add 1/2 a glass of luke warm water to the utensil containing babri beoul seeds and immediately cover it with a plate.
• Let the seeds soak in water for 5 to 6 hours
• Boil the milk and let it cool.
• Add sugar and mix well.
• Dessicate the dry coconut.
• Crush the cardamoms' seeds
• Mix the powdered cardamom seeds, dessicated dry coconut to the milk
• Add the soaked babri beoul seeds along with the water into the milk.
• Keep it in the refrigerator for few hours

This is again a very simple sharbet prepared during the Holy Month Of Ramadhan and distributed to all the guests and well wishers. I really adore the simplicity of this sherbet. Thank you Abdul Rashidji for guiding me in the preparation of this sharbet. There are again variations of this which would be posted in the blog later on.

In kashmiri language,"KAN" means small gemstones.Thus,the meaning of the sherbet means one which appears to be small gemstones surrounded by coconut pieces in milk and water.The scientific name of bari beoul is Ocimum sanctum Linn. Following is the list of its name in different languages-


Arabic Name : Raihaan, Baadharooj, Habaq
Bengali Name : Tulasi
Chinese Name : Lo le, Yu xiang cai, Yu-heung, Hun que
English Name : Holy Basil, Sacred Basil, St. Joseph’s Wort, Sweet Basil
French Name : Basilic Saint
German Name : Indisches Basilikum, Tulsi-Basilikum
Gujarati Name : Tulasi, Tulsi
Hindi Name : Tulsi
Kannada Name : Kamakasturi, Ramakasturi, Tulasi
Kashmiri Name : Babri Beol (Seeds)
Latin name : Ocimum sanctum Linn.
Marathi Name : Tulasi
Persian Name : Baadhrooj, Baadhrooz, Nazbo
Punjabi Name : Tulasi
Sanskrit Name : Tulasi, Ajaka, Arjaka, Parnasa, Krishnamul
Urdu Name : Raihan, Tulsi, Franjmushk

Though it is prepared with the Holy Basil seeds,nevertheless,I have never heard of any sherbet prepared from it among the Hindu religion.In various temples of India,I have only observed the leaves of the Holy Tulasi being added to water before the Pooja and distributed to all the devotees present in the temple.The seeds are used only in the Ayurvedic medicines and specific decoction.

SABZ PAKODAS

SABZ PAKODAS OR MIX VEGETABLES PAKODAS

MIX VEGETABLES PAKODAS

The sabz pakodas are also available very easily. It is prepared from major vegetables available in the markets like potatoes, green chillies, onions, cauliflowers, brinjals, etc.It is not at all difficult to prepare the snack. Individuals love to relish it during winters and rainy seasons. Imagine a cold winter day...and hot delicious plate full of pakodas with a cup of tea...

THE RECIPE FOR THE  MIX VEGETABLES PAKODAS

INGREDIENTS

Potatoes-3 

Onions-3 large ones

Green chillies-5-6

Cauliflower florets-1 cup

Brinjals-3

Salt to taste

Kashmiri Red Chilli Powder

Gram Flour or Besan-1/2 kg

Water

Oil for frying

Turmeric powder-A pinch

METHOD

• Wash all the vegetables running water.
• Cut them in long pieces
• Place all of them in an open utensil
• Add salt.
• Add kashmiri red chilli powder
• Add pinch of turmeric powder
• Add gram flour
• Mix all of them together so that gram flour soaks all the moisture from the vegetables.
• If required add little quantity of water to the above batter and mix well.
• One should take the precaution that the consistency of the batter is not too liquid by nature.It should be bit dry one.
• Place a wok on the gas stove.
• Add oil to the three fourth level of the wok.
• Put the pieces of the vegetables in the oil 
• Deep fry them and keep turning them continuously
• Remove them from the oil with the help of the laddle.   

The sabz pakodas are ready to be relished and enjoy the evenings.

ONION PAKODAS

THE ONION PAKODAS

The onion pakodas are another favorite snack available in the streets of Srinagar.One would find them easily available in all the famous and popular streets of markets and tourists' places of Srinagar.There are varieties of it. I would be sharing in this post only the one which is considered to be the STREET FOOD OF SRINAGAR.

The snack is very easy to prepare. It does not consume much time as it is required for other popular dishes of Kashmir.It is a snack popular for all age groups and not at all expensive also.One might observe that the snacks are easily prepared and are highly cost and time effective ones.I have observed and heard people telling me that one can mint a lot of money by entering into the food industry in Srinagar.

Let's begin with the recipe of this snack-

INGREDIENTS

Onions-1/2 kg

Gram Flour or Besan

Salt to taste

Kashmiri Red Chilli Powder

Turmeric Powder

Water

Oil for frying

METHOD 

• Remove the dried upper layer of the onions.
• Wash them thoroughly under water.
• Chop them in large pieces.
• Add Gram flour to it.
• Add Kashmiri Red Chilli powder to it.
• Add Salt to it.
• Add 1/4 the tablespoon of turmeric powder to it.
• Add 1/2 a glass of water and mix all the ingredients.
• Place the wok on the gas stove.
• Add oil to the three fourth level of the wok.
• Let the oil reach to its maximum temperature so that we can fry the onions.
• Place the onion pieces well battered with the gram flour into the oil.
• Turn them over once they are well fried on one side.
• Remove them from the oil once both the sides are well fried with the help of the laddle.

The snack is ready to be consumed.As simple as that.

TIL KARA

THE TIL KARA

The Til Kara is yet another popular snack prepared exclusively in Srinagar. I never heard about this snack prepared in any another state.It is very easy to prepare and delicious also.The best part of this snack is that it is prepared from dried yellow peas. There is no need for someone to search for the fresh peas from the market. The dried yellow peas are easily available throughout the year and not expensive also. 

The most amazing thing to observe is that it is again  A COMMON MAN'S SNACK.Everybody, no matter which age group they belong to, enjoy it munching. It is seen as a common roadside snack. It is one of the street food snack of Srinagar. It is commonly consumed by the Kashmiri Muslim folks. It is found in almost every market of Srinagar and at Hazrat Bal Shrine.

When I saw this for the first time, I was wondering how it was prepared and really wanted to taste it. Once I got the taste of it, I could not stop myself from preparing this snack at home.EASY TO MAKE  GREAT TO TASTE EASY FOR THE POCKETS AND FOR THE STOMACH TOO.

THE RECIPE OF TIL KARA   

INGREDIENTS

Dried Yellow Peas-1/2 kg

Salt To taste

Kashmiri Red Chilli Powder-1 tablespoon

Food Colour-1 pinch

Water-1/2 a glass

Oil To Fry

Gram Flour or Besan-1/2 kg

METHOD

• Soak the dried yellow peas in water for three to four hours
• Wash the soaked dried yellow peas after four hours
• In an open utensil,place all the soaked dried yellow peas.
• Add salt.
• Add Kashmiri Red Chilli Powder
• Add one pinch of food colour
• Add the gram flour
• Add some quantity of water to the mixture and mix well.
• Take a wok
• Add oil upto three-fourth level of wok.
• Start placing the mixture of dried yellow peas and gram flour into the oil.
• Deep fry them till they are properly done.
• Remove them from the wok with the help of a large laddle.
• Strain the excess oil from them.

See I told you...its a very simple snack easily prepared to be enjoyed by everyone.