Jammu and Kashmir

Recipes of the state of Jammu and Kashmir are distinct in their own right. These make the state not just a paradise for the tourist, but also for the lovers of good food. The Kashmiri cuisine bears a heavy influence of Central Asia owing to the invasion of Kashmir by Timur in the 15^th century. Rice forms the staple diet in Kashmiri cuisine, the high point of which is Wazwan, the delectable aromatic banquet of Kashmir. Wazwan is a 36 course meat based meal, prepared by wazas (cooks) under the supervision of Vasta Waza, the master chef.

The predominantly non-vegetarian cuisine of Jammu and Kashmir uses lamb, goat and chicken meat as main raw material. The dishes are prepared with liberal use of spices, condiments such as asafoetida, aniseed, dry garlic, cloves and cinnamon in mustard oil mixed with red and green chilies. Another characteristic of Kashmiri cuisine is the generous use of expensive saffron or kesar, which is produced in the solely in the state. Kashmiri cuisine also sees the generous use of curd in gravies, giving them a creamy consistency.

Though Kashmiri cuisines predominantly comprise of non-vegetarian dishes, Kashmiri recipes can be characterized in 3 different styles of cooking the Kashmiri Pandit, the Muslims and the Rajput styles, each following their own traditions and prescriptions. The Kashmiri hindus use fenugreek, ginger and aniseed in their food, while muslims use garlic, kashmiri chillies, cloves and cinnamon. Some known dishes of Kashmir are tabaq naat, dum aloo, yakhni, rogan josh and gaustaba.

Kashmiri Pandits refrain from the use of onions and garlic, while Muslims avoid the use of asafoetida (hing) and curds. Variations in recipes can also be observed in the different regions of the state. Cooking pattern as seen in Ladakh differs to that Hindu Dogras. This is also due to change in locally produced crops.


J&K Recipes

(* Specifies Changes for Healthy Diet)

Dum Aloo (Baked Potatoes in Rich Gravy)

Ingredients:

Regular	Improvised *
1) Boiled potatoes (small)	-do-
2) oil (as required)	2) oil with omega-3
3) 4 cloves	-do-
4) 4 green cardamoms	-do-
5) 3 black cardamoms	-do-
6) 1 tsp aniseed powder	-do-
7) 2 tsp dry ginger powder	-do-
8) 2 tsp kashmiri chilli powder	-do-
9) 2 tsp garam masala	-do-
10) 200 gm yogurt	10) 150 gm yogurt (fatless)
11) Water	-do-
12) Salt	-do-

Preparation

• Heat oil and deep fry potatoes until evenly brown. Keep aside
• Heat 4tbs oil and add cloves and cardamoms.
• Saute well by adding salt, aniseed, ginger and chilli powder.
• Take care that the spices does not get burnt. Add yogurt, stirring constantly.
• Add water and let it come to boil. Now add potatoes and let it simmer on slow heat until the gravy thickens and oil separates.
• Sprinkle garam masala and remove from fire. Serve with steamed rice.

Kabarga (Fried Mutton Chops)

Ingredients:

Regular	Improvised*
1) Mutton ribs - 1kg	1) Mutton ribs – 750 gm
2) Chopped ginger – 1 tbs	-do-
3) Cinnamon - 2"piece	-do-
4) 4 green cardamoms	-do-
5) Milk - 250ml	5) Milk - 250ml (skimmed)
6) Flour -1cup	-do-
7) Baking powder - ¼ tsp	-do-
8) Salt - to taste	-do-
9) Curd – 2 tbs	-do-
10) Groundnut oil - for frying	10) oil with omega-3 for frying

Preparation

• Wash and dry mutton ribs. Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with meat, milk and half litre of water in a vessel.
• Cook till the meat becomes tender. Drain mutton and squeeze the spice bundle to extract maximum flavour and discard. Reserve stock.
• Sieve flour, baking powder and salt together.
• Add curd and enough stock to make a batter of thick consistency.
• Heat oil in a pan. Dip mutton pieces in the batter and fry till golden.

Kashmiri Pulao

Ingredients:

Regular	Improvised*
1) Mutton - 1kg	1) Mutton ribs – 650 gm
2) Basmati rice - ½ kg	-do-
3) Aniseeds - 1tbs	-do-
4) Coriander seeds - 1tbs	-do-
5) Pepper corns – 10 nos	-do-
6) Dry ginger powder - 2tsp	-do-
7) Almonds - 10nos	7) Almonds – 7 nos
8) Walnuts – 5 nos	-do-
9) Cashew nuts – 10 nos	9) Cashew nuts – 7 nos
10) Raisins- 20nos	10) Raisins- 16 nos
11) Milk - 750ml
12) Bay leaves – 4 nos	12) Remove bay leaves altogether
13) Groundnut oil – 6 tbsp	13) oil with omga-3 4 tbsp
14) Green cardamom – 4 nos	14) Green cardamom – 2 nos
15) Cloves – 4 nos	15) Cloves – 2 nos
16) Cinnamon - 2"pieces	16) Cinnamon - 1" pieces
17) Garam masala – 1 tsp	-do-
18) Salt - to taste	-do-
To garnish
1) Sliced and fried onions - 4tbs	-do-
2) Chopped mint leaves - 1tsp	-do-
3) Chopped coriander leaves - 2tbs	-do-

Preparation

• Slice mutton into large pieces. Clean rice and drain the water completly.
• Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth.
• Remove skin of almonds and slice the walnuts into halves.
• Lightly fry these and cashew nuts and raisins in ghee and keep aside.
• Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes.
• Strain the stock. Squeeze the cloth to extract maximum flavour.
• Discard the bag and the bay leaves. The quantity of stock must be 750ml.
• If it is less, add water and if more, boil excess water.
• Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamon.
• Fry meat pieces a few at a time. Remove when brown.
• Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure-cook on a low heat for 5 minutes and allow to cool without removing the lid.
• Serve garnished with fried onions, chopped mint and coriander leaves.

Roath (Kashmiri Dry Fruit Cake)

Ingredients:

Regular	Improvised*
1) Wheat flour - 1kg	-do-
2) Ghee - 200gm	2) butter – 150 gm
3) Sugar - 250gm	3) Sugar – 150 gm
4) Khus-khus (poppy seeds) – 1½ tsp	-do-

Preparation

• Mix ghee and flour together and rub well. Dissolve sugar in 1/ 2cup of water and add it to the flour.
• Knead well and make a stiff dough. Add more water, if necessary.
• Make eight balls of equal size with the dough and roll them into half-inch thick rounds, or spread it in a layer.
• Sprinkle a little khus-khus on top and press it in lightly. Add as many dry fruits as possible.
• Heat in medium hot ghee till it is reddish brown.