1 . Rogan Josh
This is a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form a dry powder), ginger (also powdered), asafoetida (the Pandits use it in place of garlic) and bay leaves, among other things. Due to the absence of onions, yoghurt is used as a thickener, and also to reduce the heat and marry the spices in the gravy. This much loved dish is the most commonly cooked dish using lamb meat in Kashmiri Hindu cuisine.
2 . Yakhni
Is a yoghurt based mutton gravy, which excludes the use of turmeric and chilli powders in its preparation. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. Its really mild and is considered to be subtle in taste.This is eaten with rice, and is often accompanied with a more spicy sidedish.
3 . Matschgand
The Wazwan is Kashmirs most formal meal: a ritual serving before the guest of all the food there is in the house. This taste of hospitality must in turn be fully appreciated by the guest, for the wazwan is not a simple meal but a ceremony. Hours of cooking and days of planning go into the making and serving of a wazwan. Normally restricted to occasions of celebration at homes, the wazwan experience includes table settings for groups of four on the floor where choice dish after dish is served, each aromatic with herbs and the fresh produce of the region.
4 . Qeleeya
There are many of us who are complete foodies and some may even embark upon special journeys to explore the cuisines of that location. India, being made up on thousands of ethnicities, there is a different flavour to every household cuisine and state cuisine. Kashmiri food also offers you a different taste that is sure to stay with you forever. Kashmiri cuisine is not only famous in India but worldwide. The special mix of herbs and spices adds a little something extra to the taste making it absolutely delicious. The ancient tradition of this area
5 . Goshtaba
Goshtaba is considered to be
6 . Monji Haak or Gogji Haak
If that be so, you might well wonder how come there has been no Kashmiri greens recipe on this blog yet. The fact is that the most common way with our most popular green, the haak, is also the least spectacular. In a matter of speaking, you may say they are just blanched greens. My nonKashmiri side of the family didn
7 . Nadir Yakhin
A few of the friends of Spiceroots recently asked me to share some traditional recipes from Kashmir. Today I chose to share the Nadir Yakhin
8 . Syun Pulaav
Clean, wash and cut the mutton into one inch sized cubes. Clean, wash and soak the rice in water for half an hour and drain. Peel, wash and finely chop onions. Soak saffron in one tablespoon of milk. Blanch almonds, peel and cut into slivers. Pressurecook the mutton pieces with the ginger powder, aniseed powder, turmeric powder, salt and two cups of water till meat is tender. Heat the ghee in a vessel, add the cloves, black cardamoms, green cardamoms, cinnamon sticks and bay leaves and allow them to crackle. Add the chopped onions and fry them till golden brown. Add the soaked rice and fry gently. Add the cooked meat with the stock, saffron and enough water and cover and cook the rice till done.
9 . Dum Olav
Kashmiri cuisine is rich, flavourful and hot .Kashmiris used very fragrant and hot spices to flavour their food .The best and most popular vegetarian dish from this cuisine is kashmiri dum aloo or dum olav. kashmiri dum aloo which is often served with the creamy and slightly sweet gravy in most of the reastaurant are not the authentic kashmiri dum aloo,as tomatoes ,cream and cashew paste is not used to make kashmiri dum aloo.kashmiri dum aloo is cooked with yogurt,fennel ,ginger powder and few spices,and while cooking on dum, the gravy is almost absorbed in the potatoes,and then the potatoes are served coated with spices and little fat and off course no gravy.
10 . Gogji Raazma
Turnip is ususlly available during winters when the temperature is below 20 degree Celsius Thus this type of dish is prepared during winters and eaten with white boiled rice.