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