Wazwan-kashmiri Receipes

Wazwan- Recipe Collection

WAZWAN KASHMIRI Recipes

Collected and Edited by Subroto Ghosh

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Wazwan- Recipe Collection

Foreword Dear Friends, At Essar Coil Club, we are organizing special theme dinner on every Sunday. On 30/07/06, We had organized “WAZWAN- KASHIMIRI FOOD FEST.” For the same, we have collected and researched various recipes, popular in Kashmir and specially known as Kashmiri dishes. The food fest was a great success, appreciated by all guests. So, at the end I have compiled all these recipes and made this informative booklet, for reference. This may be used to organize an authentic Kashmiri food festival at various sites. I am very thankful to our client Mr. Sunil Ralph and Mr. Rajendra Bisht, for providing us opportunity and perfect platform to do new experiments and experiences. I am also thankful to my senior Mr. T. M. Mohan, Manager-operation; Mr. Suvir Krishnan- State Head, Gujarat, to extend all necessary cooperation to organize these type of events. I am also thankful to all my subordinates, especially Mr. Afroz Alam, Mr. Abhilash, Mr. Bhupender Singh and Mr. Rajesh, for their imaginations, creativity and their enthusiasm & energy to do something different. I wish a great success for RKHS team.

Subroto Ghosh Unit Manager- Essar Coil Club

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Table of Contents COLLECTED AND EDITED BY........................................................................................1 SUBROTO GHOSH...........................................................................................................1 'CHAMANI QALIYA'..........................................................................................................5 ‘DAMA OLUV'....................................................................................................................7 'CHOEK VANGAN'............................................................................................................9 'MUJI CHETEIN'..............................................................................................................11 'MODUR POLAV'.............................................................................................................12 'NENI ROGAN JOSH'.....................................................................................................14 'MACHH'..........................................................................................................................15 'KABARGAH TA TABAQ MAZ'......................................................................................18 'NENI QALIYA'................................................................................................................20 'NENI YAKHEAN'............................................................................................................22 PREPARATION OF MINCED MEAT ..............................................................................24 'ONION & SHALLOTS EMULSION'...............................................................................25 'GOASHTABA' ...............................................................................................................26 'RISTA' ............................................................................................................................28 KEHWA............................................................................................................................30 TSCHUK WAANGUN......................................................................................................31

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HAAKH ...........................................................................................................................32 TSCCHUT GUGJI............................................................................................................34 BUZA WANGUN..............................................................................................................35 LEDAR CHAMAN ...........................................................................................................36 WUZIJ CHAMAN ............................................................................................................38 GLOSSARY.....................................................................................................................39

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'Chamani Qaliya' ('Qaliya' of Domestic Cheese) (Panir ka Qaliya') VEGETERIAN DISH • Ingredients 1. 'Panir' 1 Kg 2. Milk 1 Cup 3. Broken Dry Ginger, or Sliced Green Ginger 10 gm 4. Aniseeds, whole 10 gm 5. Salt to taste 1 to 2 tsps 6. Asafoetida a pinch 7. Turmeric 2 tsps 8. Curd 1 cup 9. Aniseed Powder 2 tsps 10. Ginger Powder 1 tsp 11. Mustard oil 1 tsp 12. Cumin Seeds 1 tsp 13. Cloves 3 nos 14. Caraway Seeds 1/2 tsp 15. 'Garam Masala' 1 tsp 16. Green Cardamom 6 nos 17. Black Cardamom, Cinnamon and Black Pepper Powders, each 1/2 tsp

• Preparation Dice, with a sharp knife, the 'Panir' into about 3/4" cubes.

• Method of Cooking In Kashmir, for preparing 'Qaliya', earthenware cooking vessels (a 'Deg' to cook 2 to 3 kg. 'Panir' and a 'Leij' for quantities upto 1 kg.), are usually used. The baked clay imparts a special aroma to the 'Qaliya'. However, where an earthenware vessel is not available, a steel or a tinned copper or brass 'Patila' is used. 1. In a 'Kadahi', deep fry, on medium heat, the diced 'Panir' in the Mustard oil, till it turns golden yellow, and the edges of the pieces fry a little brown. While frying, keep on turning the diced Cheese with a perforated ladle (H - 'Jharna'), so that it

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is fried uniformly. Take out the fried Cheese, after draining the oil by means of the perforated ladle. Remove the 'Kadahi' from the stove. 2. Now, in a 'Patila', of about 3 litres capacity, boil for half an hour, the fried Cheese, in a litre of water, after adding to it, the cup of Milk, broken Dry Ginger or sliced Green Ginger, the Aniseeds, Turmeric, Salt and half a pinch of Asafoetida. 3. Strain the Soup through a colander or a cloth, and keep it in a bowl. Sort out the Cheese pieces and keep in another bowl, and throw away the boiled Ginger, Aniseeds and other sediments; left in the colander or the cloth. 4. To the strained Soup, add the Curd, Aniseed and Ginger Powders, after mixing these with a spoon, or churning with a small churning stick (H - 'Biloni) into a homogenous sauce. Pour this into the 'Patila' or an earthenware vessel, after washing its inside. Resume heating it, and keep on stirring with a steel or wooden ladle, so that the Curd does not crack and separate, till it comes to a boil. Add the boiled Cheese pieces, and let boil for another 20 minutes. 5. Meanwhile alter straining the oil left over from frying of the Cheese, to remove any sediments, heat it again in the 'Kadahi', and add to it Cloves, Cumin Seeds, and the remaining half pinch of Asafoetida. Stir till the Cumin Seeds and Cloves get a little fried, but not charred, and add this oil along with the Spices to the boiling Cheese. Stir and let boil for five minutes more. 6. Add Caraway Seeds, somewhat crushed Green Cardamoms, the Black Cardamom, Cinnamon and Black Pepper Powders, and also the 'Garam Masala'. Mix gently with the steel or wooden ladle, and let the pot, after covering it with a lid, simmer on very low heat for another 10 minutes. 'Chamani Qaliya' is ready. Serve it piping hot, ladling directly on hot Plain Cooked Rice, as is usually done in all Big Feasts and Dinners.

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‘Dama Oluv' (Dam' Potatoes) (Dam Alu') VEGETERIAN DISH • Ingredients 1. Round Potatoes of uniform medium size 1 kg 2. Mustard oil 1 cup 3. Cumin Seeds 1 tsp 4. Cloves 3 nos 5. Asafoetida 1 pinch 6. Red Chili Powder 2 tsps 7. Turmeric 1/2 tsp 8. Ginger Powder 1 tsp 9. Aniseed Powder 1 tsp 10. Salt to taste 1 tsp 11. Curd 1/2 cup 12. 'Garam Masala' 1 tsp 13. Mixed Big Cardamom, Cinnamon and Black Pepper Powders 1 tsp

• Method of Cooking 1. Boil the Potatoes, in their jackets, in enough water to immerse these wholly, for 10 to 15 minutes, till these are done, and their skin can be peeled off easily. 2. Cool the boiled Potatoes in cold water, and peel these by using thumb and the fore finger nails. Prick through the peeled Potatoes on all sides, with a sharpened match stick or a thin twig. 3. In a 'Kadahi', deep fry the peeled and pricked Potatoes, in the Mustard oil, on medium heat, turning these frequently with a perforated ladle (H- Jharna) till these are uniformly fried to a golden yellow colour and lose almost all mois-ture and become light. Take out of the oil with the perforated ladle, draining all oil, and keep aside. Remove the 'Kadahi' from the stove. 4. Transfer the left over oil to a steel 'Patila', of about 2 litres capacity. Add Cloves, Cumin seeds and Asafoetida, to the still hot oil. Stir with a ladle, and resume heating, while adding Red Chili Powder and Turmeric, along with a tablespoon of water. Stir again with a ladle, till oil takes colour of Chilies and Turmeric and begins to separate. Now add, well beaten Curd to which a little water has been added, along with Aniseed and Ginger Powders. Continue stirring till the Curd and Spices blend together, with the oil.

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5. Add the fried Potatoes, and turn these with a broad steel spatula (H- 'Palta'), so that the spiced sauce covers these all over, and the Potatoes get soaked in it. Add enough water to immerse the Potatoes wholly, and cook on low heat, for half an hour after covering the 'Patila' with a lid. 6. When the Spiced Gravy and oil, soaks to the very core of the Potatoes, and these turn brown, also the gravy thickens, and oil begins to separate, add 'Garam Masala', and the mixture of Cardamom, Cinnamon and Black Pepper Powders. Turn gently with the spatula to let the Spices get mixed. 'Dama Olav' are ready. In big Dinners, usually one 'Dam Alu', with a little thick gravy, is served to each person. In Kashmir a Potato is called 'Oluv' (Singular), and Potatoes are called 'Olav' (Plural).

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'Choek Vangan' (E-Sour Brinjals) (H- 'Khate Baingan') VEGETERIAN DISH It is a Dish generally served in Wedding Vegetarian Dinners and Feasts, a piece or two to each guest. It is also prepared in small quantities for Domestic Meals, usually as a Side Dish like a pickle. 'Vangun' is one Brinjal, and 'Vangan' more than one.

• Ingredients 1. Brinjals, preferably of long varieties 1/2 kg 2. Mustard oil 1 cup 3. Tamarind 100 gm 4. Sugar 2 tsp 5. Cumin Seeds 1/2 tsp 6. Cloves 2 nos 7. Asafoetida a pinch 8. Red Chili Powder 1 tsp 9.Turmeric 1 tsp 10. Ginger Powder 1/2 tsp 11. Aniseed Powder 1/2 tsp 12. 'Garam Masala' 1/2 tsp

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• Preparation 1. After cutting tips of the stems and the sepals, slice lengthwise the Brinjals along with the stems, through the middle, into four or 8 sec-tions, each piece about an inch across. If Black or White Round Brinjals are used, these have to be sliced into more sections. Wash and keep aside in a colander to drain water. 2. Meanwhile, in a cup of boiling water, in a steel bowl, soak the Tamarind. When it gets soft, mash it with the fingers, in the water in which it was soaked. Remove from the Pulp the hull pieces, stones and strings by fingers or by strain-ing it through a colander into another steel or glass bowl.

• Method of Cooking 1. In a steel 'Kadahi', on medium heat, deep fry the Brinjal Slices, turning these often with a perforated ladle (H- 'Jharna'), so that these fry uniformly on all sides, to a golden brown colour. Take these out with the help of the perforated ladle, draining all oil. 2. After removing the 'Kadahi', for a minute or two, from the stove, in order to bring down the temperature of the oil a bit, add Cumin Seeds, Cloves and Asafoetida. Stir with a broad steel spatula (H- 'Palta'), while adding the Red Chili Powder and Turmeric, along with a tablespoon of water. Resume heating while stirring the Oil and the Spices till oil takes colour and begins to separate. 3. Add a cup of water and the Tamarind pulp, Sugar, Salt and Aniseed and Ginger Powders. Mix with the spatula, and add the fried Brinjal Slices. Let boil for 15 to 20 minutes, turning the Brinjal Slices frequently with the spatula. When the gravy thickens and oil begins to separate, add 'Garam Masala' and mix it with the spatula. Stop heating and transfer to a steel bowl for service. When fresh Brinjals are not available, even Dried Brinjal Slices (K- 'Vangan Hachi'), after soaking these in hot water for about 15 minutes, are used. Note: Radish Slices are also cooked as above, and the Dish is called 'Choeki Muji'. (E- Sour Radish) (H - 'Khatti Muli').

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'Muji Chetein' (E-Raw grated Radishes with Curd etc / Muli ka Rayita') VEGETERIAN DISH

This is a Side Dish and serves as an appetizer. It is served in Big Dinners, and also used in Domestic Meals. White Round Radishes are generally used. Sometimes Long or Red varieties are also used.

• Ingredients 1. Radishes without leaves 1/4 kg 2. Curd 1 cup 3. Red Chili Powder 1/2 tsp 4. Salt 1/2 tsp 5. Sugar 1/2 tsp 6. Caraway Seeds a pinch 7. Green Chilies 3 nos

• Preparation 1. Wash the Radishes. Cut off their Green tops, thin roots and side rootlets. Then wash these with a light solution of Potassium Permanganate. Grate these by means of a Grater (H--'Kadu Kash'). 2. With a spoon mix the grated Radishes with the Curd, Red Chilies, Salt, Sugar and Caraway Seeds, in a steel or glass Service Bowl, and garnish with washed and finely chopped Green Chilies after slitting these and removing seeds. Usually a tablespoon of this 'Rayita' is served to each person in a Dinner.

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'Modur Polav' (Sweet Condimented 'Pulav' of 'Basmati Rice) ('Basmati' Chaval ka Mitha Pulav') VEGETERIAN DISH • Ingredients 1. Rice Basmati 1/2 kg 2. Sugar 3/4 kg 3. Pure 'Ghi' 250 gm 4. Almond Kernels 25 gm 5. Raisins 25 gm 6. Dry Dates 50 gm 7. Dry Coconuts 50gm 8. Shelled Musk Melon Seeds 25 gm 9. Black Cardamom 25 gm 10. Black Pepper Corns 10 gm 11. Cinnamon 5 gm 12. Green Cardamom 5 gm 13. Cassia Leaves 6 nos 14. Cloves 2 nos 15. Green Ginger 20 gm 16. Sugar Candy Crystals 25 gm 17. 'Kewra' Essence 5 drops 18. 'Saffron' (a pinch), or Lemon Yellow Edible Colour (a little) 19. Salt 1/4 tsp

• Preparation 1. Wash in several waters, and soak the 'Basmati' Rice, in 3/4 litre of water, for 2 hours before cooking. 2. Blanch the Almond Kernels and stem and wash the Raisins. 3. After soaking the Dates in water for an hour, rinse these in more water. Cut each date lengthwise into 5 or 6 slices, discarding the stones and the horny tops. 4. Pare the Dry Coconut, and whittle it into thin shavings, of an inch in length. 5. Clean the shelled Musk Melon Seeds, by discarding any Seeds with shells, shell pieces and also bad Seeds. Wash these. “Touching lives everyday everywhere”

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6. Take out Seeds of Black Cardamoms and clean these of the chaff. Crush these Seeds, along with Pepper Corns into small granules. 7. Wash, scrape and chop the Green Ginger. Keep together the above prepared Condiments (2 to 7) in a bowl.

• Method of Cooking 1. In a thick bottomed 'Patila', of about 3 litres and with a fitting lid, boil the Basmati Rice in the very water in which it was kept soaking, till it is almost cooked and all water is absorbed. Stir gently once or twice while boiling, so that the Rice cooks uniformly. Remove 'Patila' from the stove. 2. Meanwhile in a Pan, put the Sugar and add a little more than a quarter of a litre water, and the prepared Condiments, along with the Cinnamon pieces and Cassia Leaves. Add also the Saffron, ore little Lemon Yellow Edible Colour. Stir, and boil on a low flame till Sugar gets dissolved, and the Condiments also cook a little in the Syrup. 3. Now transfer the somewhat cooked Rice to a basin, and add the Condimented Syrup, along with the Green Cardamoms, after crushing these a bit. Add 'Ghi', after heating it in a pan and adding the two cloves. Now, with a broad flat spatula (H-'Palta'), gently mix the Rice, and the Condimented Syrup along with the 'Ghi' and Cassica Leaves etc., and transfer all the things back to the 'Patila'. Cover its mouth with the fitting lid. Put a 'rope' of kneaded wheat flour dough, between the rims of the 'Patila' and the lid, and press it, to make the vessel almost air tight. 4. Resume heating the 'Patila', on a very low heat, and put a weight on the lid, so that the kneaded flour packing sets as a gasket to stop the steam from escaping easily. After 20 to 30 minutes of slow steam cooking remove the weight and the lid, and see that the Rice is done to the very core, and all its grains, are separate and become somewhat translucent. The very special aroma will denote that the 'Polav' is ready. Sometimes a little more heating, after sprinkling of little water, may be necessary, if the Rice is not done properly. Just before serving, the 'Kewra' Essence and Sugar Candy Crystals are mixed with the 'Pulav'. Serve piping hot.

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'Neni Rogan Josh' ( Rogan Josh of Mutton, /Gosht ka Rogan Josh') NON-VEGETERIAN DISH • Ingredients 1.Mutton 1 kg 2. Mustard oil 1 tea cup 3. Curd 1 tea cup 4. Cloves 5 nos 5. Salt 2 tsps 6. Sugar 1 tsp 7. Red Chili Powder 1 tbsp

8. Turmeric 1/2 tsp 9. Dry Ginger Powder 2 tsps 10. Aniseed Powder 2 tsps 11. Cumin Seeds 1 tsp 12. Garam Masala 1 tsp 13. Ghi 1 tsp 14. Asafoetida Powder 1 pinch

• Method of Cooking Take a heavy round bottomed 'Patila' of tinned brass or copper, of about 3 litres capacity. If it is not available, then a thick steel or aluminium 'Patila' may be used. Pour the Mustard Oil in it and heat it on moderate flame. Meanwhile anoint the Meat pieces with the Curd nicely, so that all pieces get evenly covered by it. When the foam disappears from the oil, add the Meat pieces covered with Curd, and also any surplus Curd. Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the Cloves, Cumin Seeds, Salt and a pinch of Asafoetida. When the liquid coming out of both the Meat and the Curd dries up, and the Meat begins to get fried in the oil, continue turning it till Meat pieces turn golden-brown. Now add half a cup of water, the Red Chili Powder, Turmeric and the Sugar. Go on turning the Meat till it acquires a brownish red colour and almost all water evaporates. Be careful that the Meat pieces do not stick to the bottom of the 'Patila' and get charred. Add again 2 cups of water, Dry Ginger and Aniseed Powders. Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red, thick and oily. Now add the pure 'Ghi' and 'Garam Masala'. Cook for 2 or 3 minutes more. 'Rogan Josh' is ready for serving. If this is not to be served immediately, or is kept in a Refrigerator for later use, then before serving heat the 'Patila' on medium heat again, after adding a tablespoon or two of water, while turning the Meat till it boils again and no caking takes place at the bottom of the 'Patila'

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'Machh' (Minced Mutton 'Kofta / 'Gosht ke Kofte') NON-VEGETERIAN DISH There are several Dishes made out of Minced Meat. The mode of mincing, and pounding into different textures etc., and spices used, varies according to different varieties of Dishes to be cooked. 'Machh', also called 'Ganda Machh' or 'Kofta', is a popular preparation made for serving in big Dinners and Feasts, and is also a welcome change in Daily Domestic Menus. The lean Meat of Leg, Shank or Shoulder, is generally used for mincing, which is done with a Chopping Knife on a Wooden Crosscut Block, usually of Mulberry or Apricot wood. This mode of mincing makes the 'Machh' fine and granular. If mincing is done by means of a machine, then such Minced Meat is subsequently pounded, with Spices etc., in a Mortar with a Pestle (K-'Havan Dasta'). This 'Machh' becomes fine but compact like dough.

• Ingredients A

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1. Minced Meat Chopped Granular, or Machine Minced and Pounded 1 kg 2. 'Ghi' or Mustard oil 1 tbsp 3. Dry Ginger Powder 1 tsp 4. Aniseed Powder 1 tsp 5. Salt 1 tsp

6. Red Chilli Powder 1 tsp 7. Asafoetida Solution 1 tsp 8. Curd 1 tbsp 9. 'Garam Masala' 1 tsp 10. Some extra oil for greasing the hands.

B 1. Mustard oil 1/2 cup 2. Cloves 3 nos 3. Cumin Seeds 1 tsp 4. Asafoetida 1 tsp 5. Chilli Powder l/2 to 1 tbsp 6. Turmeric 1 tsp 7. Curd 1/2 tea cup

8. Sugar 1 tsp 9. Dry Ginger Powder 1 tsp 10. Aniseed Powder 2 tsp 11. Salt 1 tsp 12. 'Garam Masala' 1 tsp 13. 'Ghi' (Optional) 1 tbsp

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• Preparation 1. For Making Granular 'Machh', in which case the fine mincing of meat is done with a chopping knife, mix and knead all the ingredients (2 to 9). mentioned above in Ingredients part A, with the Minced Meat. Divide into 30 to 40 portions, each about the size of a small egg. After anointing a little oil on the right hand palm and the front of its fingers, take each portion of the Minced Meat into the hand, one by one, and by alternate-ly opening and half closing the fist, work each mass into a 'Kofta', about 3" long cylindrical piece, ovoid at the ends. The oiling of the palms makes the 'Koftas' smooth and compact. 2. In case the mincing is done by a Machine, mix with the Minced Meat, items 2 to 9 of part A of Ingredients, and then pound nicely, by means of a Pestle and Mortar, preferably a wooden Pestle and a stone Mortar, called 'Havan Dasta' or 'Chhota Ta Niyam' in Kashmir, and 'Okhli' and 'Musal' in Hindi. Thus the ingredients will get mixed uniformly and all turn into a finely beaten Mince. In this case also, 'Koftas' are prepared as already described. Sometimes instead of mincing by a chopper or a machine, lean pieces of Meat are pounded on a flat stone by a wooden mallet, as in case of making 'Goashtaba', 'Rista' etc.

• Method of Cooking Take a 'Patila' or 'Kadahi' of about 2 litres capacity. Now ingredients mentioned in part B are used.. Pour the oil in the 'Patila' or 'Kadahi', and heat it till the froth disappears and the oil begins to smoke. Remove the cooking vessel from the fire for a minute or two, to lower a little the temperature of the oil. Add Cloves, Cumin Seeds, and Asafoetida. Stir well. Then again, while stirring, add Chilli Powder, Turmeric and a quarter cup of water. Again place the 'Patila' on the stove and resume heating on medium flame. Go on stirring with a ladle till oil acquires a reddish brown colour and begins to separate. Add half a cup of well beaten Curd, and continue stirring till the Curd also gets a little fried and all blends into thick reddish brown sauce. Now add half a litre of water, Ginger Powder, Aniseed Powder and Salt. Stir and mix well. Place all the 'Koftas', one by one, gently in the vessel and let the whole boil slowly for 15 minutes to half an hour, till most of the water disappears and the gravy thickens and oil begins to separate again. Add Pure 'Ghi' and the 'Garam Masala' and mix it, by lifting the pot with a cloth or tongs and shaking it gently so that 'Koftas' do not split. 'Machh' is now ready to be served. If it is not to be served immediately, then in that case add 'Garam Masala' and 'Ghi' at the time of serving, while heating again the cooking pot on a low flame. Sometimes an extra pinch, each of ground Big Cardamom Seeds and Cinnamon, are also added at the end for additional aroma and flavour.

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'Kabargah Ta Tabaq Maz' (Fried Pre-cooked Mutton Pieces) ( Kabargah ya Tabaq Maz') NON-VEGETERIAN DISH It is a gravy-less Fried Meat preparation, generally served as a last Meat Course by Kashmiri Pandits, and is very delicious.

• Ingredients 1. About 2" x 4" oblong pieces of Mutton from Ribs with fatty layer and skin intact, and each piece with 2 or 3 Rib Bones. (25 to 30 pieces per kg.) 1 kg 2. 'Ghi' 250 gm 3. Curd 1 Cup 4. Red Kashrniri Chili Powder 2 tsps 5. Ginger Powder 1 tsp 6. Aniseed Powder 1 tsp 7. Turmeric 1 tsp 8. Asafoetida a pinch 9. 'Garam Masala' 1 tsp 10. Salt 2 tsps 11. Milk 1/2 tea cup 12. Cloves 2 nos

• Method of Cooking 1. In a 'Patila', of about 3 litres capacity, pour 1/2 litre of water, and the l/2 cup of Milk. Add Turmeric, Ginger and Aniseed Powders along with Cloves, a tsp salt and the Asafoetida. Stir and place the Meat pieces in the 'Patila', and boil on a medium flame. After l/2 hour or so, when the Meat becomes tender, and almost all water gets absorbed and evaporated, remove the 'Patila' from the stove and let it cool down to some exetent. 2. In a bowl, add to the Curd, the Chili Powder, 'Garam Masala', and a tea spoon of Salt, and make a batter of these by beating with a spoon, or by means of a hand churner (H-'Biloni'). 3. Take out the cooked Meat pieces from the little gravy left, which, after straining, can be used for some soup or mixed with the above batter. Keep aside the Meat pieces.

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4. Heat the 'Ghi', in a 'Kadahi', on slow fire and deep fry the Meat pieces on by one, after dipping each in the prepared batter. Fried brown, these 'Kabargah' pieces are ready to be served piping hot. 'Tabaq Maz' varies from 'Kabargah', because of its last process of cooking. Instead of deep trying in 'Ghi', as in case of 'Kabargah', in this case, the cooked and battered pieces of cooked Meat, are placed in baked clay plates, called 'Tabaqs' or 'Tabchi' in Kashmiri, after smearing 'Ghi' inside the plates. Covering, each plate with another 'Tabaq', the rims are sealed with kneaded wheat flour dough. These 'Tabaqs' are then placed on a slow fire of live charcoals or smokeless burning cow-dung cakes to that the Meat pieces get sauteed, in an hour or so, to a deep brown colour. Some live coals are also placed on the top of these 'Tabaqs'. This slow steam cooking of Meat getting grilled in earthenware plates, imparts a special flavour and aroma to the Dish. Remember that this Dish should always be served steaming hot.

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'Neni Qaliya' (Mutton 'Qaliya / Gosht ka Qaliya ) NON-VEGETERIAN DISH • Ingredients 1. Meat 1 kg. 2. Suet and Fatty portions of Intestines (cut into pieces) 100 gm. 3. Milk 1 tea cup 4. Curd 1 tea cup 5. Green or Dry Ginger 2 pcs about 10 gm. 6. Aniseed unground 1 tbsp. 7. Cardamoms Big 2 nos. 8. Chili Powder 1/2 tsp. 9. Turmeric 1/2 tbsp. 10. Aniseed Powder 2 tsp. 11. Dry Ginger Powder 1 tsp. 12. 'Garam Masala' 1 tsp. 13. Green Cardamoms 10 nos. 14. Cloves 3 nos. 15. Caraway Seeds 1/2 tsp. 16. Asafoetida Powder 2 pinches. 17. Mustard Oil 1/2 tea cup. 18. Cumin Seeds 1 tsp. 19. Salt to taste about 2 tsps.

• Method of Cooking 1. In a steel or tinned brass or copper 'Patila' of about three to four litres capacity, pour a litre of water and put in it the Meat, along with the Suet and Fatty Intestine pieces. Add Green or Dry Ginger pieces, after crushing these a little by pounding. Also add 2 tsps. each of Turmeric and whole Aniseeds, along with half a tea spoon of Chili Powder, 2 crushed Big Cardamoms, 2 tsps of Salt and a pinch of Asafoetida. Stir well and put the 'Patila', after covering it with a lid, on medium heat to boil slowly for half an hour. Generally in Kashmir, to prepare this dish earthenware vessels, a 'Leij' for a kg. and a 'Deg' for 3 to 5 kgs. of Meat, are used. These give a special aroma to this cherished Dish, which is a must in all big Dinners.

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2. Remove the vessel from the fire, and by straining through a colander or a strainer or a coarse cloth, collect all the Soup in a bowl. Sort out all the semicooked Meat pieces from the strained mass and discard all the boiled Ginger pieces, Aniseed, Cardamoms, bone pieces etc. Wash the vessel and pour in it the Soup. Add the Milk and Curd, after thoroughly churning these together along with powdered Aniseed, remaining Turmeric and powdered Dry Ginger. Bring it to boil again, while the contents of the 'Patila' are constantly being stirred by a wooden or a steel ladle, so that the Curd and Milk do not crack, and separate from the Soup. When a homogeneously blended gravy is formed, add the sorted and half cooked Meat, Fatty Intestines and Suet. Occasionally stir the contents gently. Let it simmer on low heat. 3. Meanwhile in a pan or a 'Kadahi' heat the Mustard Oil, till the foam disappears, and after removing the pan from the fire, let the oil cool a bit. Add a pinch of Asafoetida, Cloves and the Cumin Seeds. Stir till the Cloves, Cumin Seeds and the Asafoetida gets fried but not charred. This imparts an aroma to the oil. Add this oil along with fried Spices to the Meat, while it is simmering. Stir with a ladle and let cook on low heat, till the Meat is tender. Now add 'Garam Masala' and Caraway Seeds, and a bit crushed Green Cardamoms. Stir and remove the 'Patila' from the fire for serving the Dish. If the Dish is not to be served immediately, then the 'Garam Masala', Caraway Seeds and Green Cardamoms, are added a little time before serving, while the Dish is again brought to boil. 'Qaliya' should be piping hot while being served. In feasts it is always served as a first course, directly ladling it on the 'Bata' (Plain Cooked Rice). Sometimes Saffron, some blanched Almond Kernels and a tablespoon of 'Ghi', are also added, while the Meat is simmering. Then this Dish is called 'Dara Shahi Qaliya'. The quantity of Green Cardamoms added, is also increased in that case.

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'Neni Yakhean' (Mutton cooked with Curd / Gosht ki Yakhni') NON-VEGETERIAN DISH Both Vegetarian and Non-vegetarian 'Yakhni' have a thick whitish and curdy gravy. Curd is an integeral part in their preparation. No Chillies or Turmeric is used. Plain Cooked Rice and 'Yakhni' form a very good combination. It is especially liked by those who do not relish hot spicy dishes.

• Ingredients A 1. Fatty Mutton cuts preferably from Breast, Neck, Tail piece and Loin, cut into 15 to 20 pieces 1 kg 2. Aniseed whole 2 tsp B 1. Mustard oil half tea cup 2. Cumin Seeds 1 tsp 3. Cloves 5 nos 4. Asafoetida a pinch 5. Curd half kg 6. Milk 1 tea cup 7. Sugar 1 tsp 8. Dry Ginger Powder 1 tsp

3. Green Ginger (15 gm) or Dry Ginger (7gm) 4. Salt 2 tsp 5. Asafoetida a pinch 9. Aniseed Powder 2 tsps 10. 'Garam Masala' 1 tsp 11. Caraway Seeds half tsp 12. Green Cardamoms 10 nos 13. Black Pepper Corns 1 tsp 14. Black Cardamom Seeds 1 tsp 15. Pure 'Ghi' (Optional) 1 tbsp

• Preparation 1. From ingredient list 'A' shred timely the Green Ginger after scraping. If Dry Ginger is used, pound it into small pieces. 2. From ingredients of list 'B', in a bowl, mix and churn together, with a churning stick (H -'Biloni'), the Curd, Milk, Sugar, Ginger and Aniseed Powders. Keep it aside. 3. Pound the Black Pepper Corns and Black Car-damom Seeds into a coarse powder, and keep ready for use.

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• Method of Cooking Take a tinned copper or brass or a stainless steel 'Patila' of about 3 litres capacity. Put in it the Meat and add a litre of water, the whole Aniseeds, shredded Green Ginger or broken Dry Ginger, Salt and Asafoetida powder. Place the 'Patila' on the stove and let it boil on a medium flame for 1/2 hour or so till the Meat become somewhat tender. Remove, the 'Patila' from fire and let it cool a bit. Strain through a colander or a cloth, collecting the Soup in a separate bowl. Sort out the Meat pieces, discarding the boiled Aniseeds, Ginger and bone pieces etc. Add the soup to the churned Curd, Milk, Ginger and Aniseed mixture and again mix it well with a ladle. After cleaning the 'Patila', used for boiling the Meat, pour the Mustard oil in it and heat it till the froth disappears and the oil begins to smoke a little. Remove the 'Patila' from the heat for a few minutes, to let the temperature of the oil come down a bit. Add Cloves, Cumin Seeds and a pinch of Asafoetida and stir with a steel or wooden ladle, till the Cloves and Cumin Seeds fry a bit, but do not get burnt.. Now add the mixture of Curd and Soup etc., and resume heating the 'Patila', while continuing to stir the contents so that the Curd does not crack and separate. Bring to a boil. When Curd, Soup etc. blend nicely, and the boiled Meat pieces. Let boil for a little while stirring the contents with a ladle now and then. Now let the Meat etc. simmer on low heat, till the gravy thickens, oil begins to show and the Meat gets soft. Remove from heat if the 'Yakhni' has to be served later. In that case, before serving, heat the 'Patila' again on low flame and add the 'Garam Masala' , pounded Black Cardamom Seeds and Black Pepper Corns. Caraway Seeds and the Green Cardamoms after crushing these a little . Pure 'Ghi' , if desired, may also be added. After stirring gently and boiling for a minute serve hot . If the Dish is to be served immediately after the gravy thickens, then these Condiments are added that very time. For cooking 'Yakhni' and 'Qaliya', both Non- vegetarian or Vegetarian, generally an earthenware pot, a 'Leij' a 'Deg' or a 'Degul' is used in Kashmir.

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Preparation of Minced Meat For 'Goashtaba' and 'Rista' NON-VEGETERIAN DISH The following is a Recipe for only one kilogram of Minced Meat prepared for a small Dinner or a Domestic Meal. The Ingredients are increased proportionally, for larger quantities to be cooked for Big Dinners.

• Ingredients 1. Mutton or Goat's Meat, of Leg without bones, preferably freshly slaughtered animal 1 kg 2. Suet (Fat around kidneys and from loins). Sometimes Clarified Butter ('Ghi') is added partly in place of Suet. 250 gm 3. Ginger Powder 1 tsp 4. Aniseed Powder 1 tsp 5. Black Cardamom Seeds Crushed 1 tsp 6. 'Garam Masala' 2 tsps 7. Salt 1 tsp 8. Arrowroot Powder 1 tbsp 4Process of Mincing For mincing, a Wooden Mallet (K-'Goshpar') and a Flat hard Stone is used. 1. Cut the Meat into about 1" cubic pieces, by a chopping knife, on a Wooden Block. 2. Put the Suet in a bowl of hot water to warm it and make it soft. 3. Pound on the Flat Stone the Meat pieces, one at a time, alongwith a piece of warm Suet, added at regular intervals, so that it goes with all the Meat and mixes evenly. To begin, place one piece of Meat on the stone, and pound it by striking with the Mallet two or three times. When it is well minced, add another piece of Meat and pound as before. After three or four pieces get minced together, add a piece of warm Suet, and again pound together to mix it evenly. Continue this process till all the Meat and the Suet is pounded. Make a paste of Arrowroot, Spice, 'Garam Masala' and Salt with a little water, and knead it into the Minced Meat. 4. Again, pound the mass on the Stone, to convert it into a homogeneous dough like mass. This prepared Minced Meat, is then pressed by hands and rolled between palms, into compact balls of 2" to 3" diameter, for making 'Goashtaba', or rolled into smaller, a little flattened balls, for making 'Rista' or 'Palak-Rista'. Nowadays, mincing of smaller quantities of Meat and Suet, is done by as Electric Food Processor or an Electric Grinder, using a Chopping Blade.

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'Onion & Shallots Emulsion' An Emulsion of Onions and Shallots, is used in most of the Mulsim Dishes, and is prepared at the very start of a 'Vazavan' Dinner. In fact, this very skillfully prepared seasoning imparts a special aroma and a distinct flavour to most of the 'Vazavan' Dishes, so much so that preparation of this Emulsion alongwith the right method of using Garlic, is believed to be the secret of 'Vazavan' specialities. Apart from a 'Vazavan', even in home cooking, one can find most women of Kashmir, adept at cooking various delicious Dishes. The skill has been handed over from mother to her daughters, and daughters-in-law or the younger sisters, for genera-tions. Here also, Spices, Condiments and Seasoning play an important part, in addition to their methods of Traditional Cooking.

• Ingredients 1. Onions 1 kg 2. Shallots (K-'Pran') 1 kg 3. Mustard Oil 1/2 kg 4. Clarified Butter 100 gm Sometimes Suet is partly or wholly used in place of oil.

• Method of Preparation 1. Peel and cut off the hairy roots and green tops of Onions and Shallots. Chop these, lengthwise, into uniform pieces. 2. In a 'Kadahi', heat the oil till foam disappears, and then add butter and Suet (if used). Deep fry the chopped Onions and Shallots on medium heat, turning these regularly by means of a per-forated ladle (H- 'Jharna'). When these turn goldenbrown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer. This oil can be used for cooking, or for future frying of Onions and Shallots. 3. Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle (H-'Havan Dasta'). Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use in various Dishes as a seasoning. This Emulsion replaces Asafoetida used by Kashmiri Pandits. In daily Domestic Preparation of various Dishes, Onions, Shallots and also Garlic, in smaller quantities, are fried and ground and made into an emulsion etc., according to the need, side by side, during cooking.

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'Goashtaba' Big Minced Meat Ball in White gravey NON-VEGETERIAN DISH Goashtaba' is called by Muslims as 'The King of Dishes' or 'Dish of Kings'. It is famous for its flavour and taste. It is served as the last Meat Dish in a 'Vazavan' Feast, before the Dessert.

• Ingredients 1. Spiced and Condimented Minced Meat Sometimes Clarified Butter (H-'Ghi') is substituted partly in place of Suet alone, to add to the flavour of the Mince. 1 kg 2. Curd 1.5 kg 3. Green Mint or Green Coriander sprigs 50 gm 4. 'Emulsion' of Shallots and Onions 4 tbsp 5. Mustard oil, or any other Edible Oil 2 tbsps 6. 'Ghi' 2 tbsps 7. Aniseed Powder 1/2 tsp 8. Ginger Powder 1/2 tsp 9. Cumin Seeds and Black Cardamom Seeds Powder 1/2 tsp 10. Caraway Seeds 1/4 tsp 11. Cloves 3 nos 12. Garlic Cloves 5 nos 13. 'Garam Masala' 1 tsp 14. Salt 1 tsp or to taste 15. Green Cardamom 10 nos

• Preparation 1. After moistening the palms with a little water and oil, take enough quantity of the prepared Minced Meat, to make into a 2" to 3" diameter compact Ball. First press the Minced Meat in the right hand palm by fingers and thumb, and then roll between palms of both hands. Repeat the process. By dividing in the very beginning, the whole Minced Meat approximately into equal portions, Balls of uniform size will be made. 2. For making a Seasoning of Shallots and Onions, cut the roots and tops of enough Onions and Shallots, to obtain half a cup of each, after peeling and chopping. For frying and making the Emulsion, (see Above Prepration.) Keep it aside in a bowl for use.

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3. Wash thoroughly the Green Mint or Green Coriander sprigs, after discarding coarse stems and bad leaves. Chop finely and keep aside in a plate also. 4. Beat with a spoon, or chum with a small Churning Stick the Curd, in a steel or glass bowl, after adding the Caraway Seeds. 5. Peel the Garlic cloves and chop these too.

• Method of Cooking 1. In a round bottomed, tinned copper or a heavy steel 'Patila' or 'Degchi' of about 3 litres capacity, boil the prepared Minced Meat Balls, in sufficient water to immerse these wholly. Before boiling starts, add to the water the Salt and the Aniseed and Ginger Powders. After half an hour remove the pot from heat and strain the Soup in a bowl, and keep the boiled Meat Balls separately in a plate. Discard the residue left after straining and clean the cooking vessel. 2. Heat the Oil in the vessel till foam disappears. Add 'Ghi', Cloves and chopped Garlic. Stir again and add the prepared Curd and the Soup thoroughly mixed together. Go on stirring with a steel or wooden ladle, so that the Curd does not crack. When the Oil, 'Ghi', Curd and Soup boil and blend nicely, add the boiled Minced Meat Balls, and the Onion and Shallot Seasoning. Let cook on a low heat till the Gravy becomes somewhat thick and oil and 'Ghi' begins to show. 3. Now add the 'Garam Masala', Cinnamon and Black Cardamom Powder, the slightly crushed Green Cardamoms and the finely chopped Green Mint or Green Coriander Leaves. Turn the Balls with a broad steel spatula and the 'Goashtaba' is ready to be served hot, along with a ladleful of it delicious Gravy. In case Green Mint or Green Coriander Leaves are not available Dried crushed, and preserved Mint Leaves, may be used.

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'Rista' Small Minced Meat Ball in red chilly gravey NON-VEGETERIAN DISH It is a delicious Dish, and usually a couple of 'Rista', along with a ladleful of its Gravy, are served per 'Traem', for 4 guests. It is also a good Dish for Domestic Meals.

• Ingredients 1. Minced Spiced Meat of Sheep or Goat 1 kg 2. Mustard Oil 1/2 cup 3. Aniseed Powder 1/2 tsp 4. Ginger Powder 1/2 tsp 5. Cumin Seeds 1/2 tsp 6. Garlic 5 cloves 7. Cloves 2 nos 8. Turmeric 1/2 tsp 9. Red Chili Powder 1/2 tsp 10. Red Decoction of Cockscomb Flowers (K-'Moaval') 1/2 cup 11. 'Garam Masala' 1/2 tsp 12. Black Cardamom and Cinnamon Powder 1/2 tsp 13. Onion and Shallot Seasoning 2 tbsps 14. Salt 1 tsp. or to taste 15. Saffron a pinch (optional)

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• Preparation 1. For preparation of the Minced Meat for 'Rista', see (ABOVE prepration). Sometimes a table-spoon of Clarified Butter (H-'Shuddh Ghi'), is added to the Mince, while pounding, to enhance its taste and flavour. 2. To prepare the Onion and Shallot Seasoning, see (ABOVE prepration). 3. Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation. 4. Make somewhat flattened Balls, of about 1" diameter, out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work. 5. Peel and chop timely the Garlic Cloves.

• Method of Cooking 1. Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity. When foam disap-pears, add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown. Add a ladleful of water alongwith Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb Decoction, Onion and Shallot Seasoning, and Salt to taste. 2. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cin-namon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, alongwith Gravy.

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KEHWA /Mugil Chai (Kashmiri Green Tea) • Ingredients : 1. 4 cups water, 2. a pinch of dalchini/cinnamon, 3. 1/2 tsp fresh green tea (crushed), 4. 2 choti elaichi/cardamom, 5. 3 or 4 badams/almond (crushed), 6. sugar to taste.

• Method: 1. Take water in a vessel or kettle. 2. Add crushed tea leaves and allow it to one boil. 3. Add sugar to taste. 4. Add crushed elaichi, dalchini and shredded badam while tea is boiling and cover. 5. The tea is now ready to drink. 6. If you don't like tea leaves with tea. Put elaichi, badam in a cup and pour tea through sieve into the cup, and serve. Mugil chai is usually made in samovar but if samovar is not available make in pan or vessel.

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Tschuk Waangun Sour eggplant/Brinjal • Ingredients: 1. 3 long cylindrical wangun /brinjal/eggplant, 2. heeng/asafetida, 3. soaked tamarind pulp/tamber or lemon juice, 4. salt to taste, 5. 1 tsp chili powder/marchwangan, 6. 1tsp shonth /ginger powder, 7. zeera /cumin seed/zeur, 8. ½ cup of water, 9. Oil,

• Method: 1. Cut eggplant/ baingan/ waangun into long pieces. 2. Deep fry wangun pieces till golden brown and put aside. 3. Take 2 tbsp. of oil in a karaahi /pan. 4. Add chili powder and heeng to oil and sauté at low flame. 5. Add little water and let it boil. 6. Add shonth, zeera, and tamarind pulp or lemon juice to masala/chili mixture in pan. 7. Add ½ cup of water. 8. Let the whole mixture boil. 9. Add fried waangun to masala and boil for 2- minutes. 10. Stir carefully, do not cover pan. 11. Turn off the stove and tschuk Waangun is ready

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Haakh (Saag / Collard Green) • Ingredients: 1. 1 lb.or ½ kg haakh/collard green; 2. Salt to taste, 3. 2 whole green chilies or red dry chilies; 4. Pinch of heeng/asafetida; 5. Pinch of baking powder/soda/full; 6. 3 tbsp. of oil; 7. 2 cups of water, 8. Kashmiri masala/vari if available..

• Method: 1. Clean haakh/ collard green by checking for any white lines on leaves or any bugs; 2. Make sure to wash haakh two times in water-filled sink to get rid of any sand or dirt. Salt may be added to water in the sink to kill any bugs attached to the leaves of haakh. 3. Put 2-3 tablespoons of oil in pressure cooker. 4. Add heeng/asafetida 5. Add 2 cups of water and boil. 6. Now add haakh and stir well. 7. Add salt to taste, green or red whole chilies.( Dry whole chilies can be also used, if green chilies are not available.) 8. Add pinch of baking powder to haakh.

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9. Boil till haakh is completely dipped in water. 10. Pressure cook haakh for 3-4 whistles 11. Turn off the stove. 12. Open the lid immediately to retain green color; or else, it will change its color. 13. Add pinch of var. (If available) 14. Serve with white rice and green marchwangan chetni/chili relish. 15. Note: Pressure in cooker should be released slowly by lifting weight with ladle or by cooling pressure under running water. If cooking in a pan cook until haakh is tender.

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Tscchut Gugji (PlainTurnip/Shalgam) • Ingredients: 1. ½ or 1kg gugji/turnip; 2. 2-3 tbsp. of oil; 3. 2 whole red or green chilies; 4. Pinch of heeng/ asafetida; 5. Salt to taste; 6. ½ cup of water; 7. Kashmiri masala/var if available;

• Method: 1. Wash and cut thin slices of gugji/turnip. 2. Take oil in pressure cooker and add heeng. 3. Add gugji to oil and stir well. 4. Add salt, whole chili, water and boil. (if you want to make wuzji gugji/red color turnip, you may add ¼ chili powder.) 5. Boil and pressure cook for 5 minutes. 6. Turn off stove, leave pressure lid on and open only when pressure in cooker drops. 7. Add pinch of var (optional). 8. Serve with white rice 9. The recipe is ready to enjoy with white rice and plan yogurt.

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Buza Wangun (Baingan/Brinjal raita or Egg plant dip) • Ingredients : 1. 1 big baingan/ wangun , 2. 2 -3 cups of yogurt, 3. salt to taste, 4. black zeera/cumin seed/zeur 5. Cilantro/dahnia, 6. 2 chopped green chili.

• Method: 1. Prick wangun all over and back in oven at 350 degrees or microwave for 10 minutes. 2. Peel the skin of wangun. 3. Mush it in a big bowl and let the wangun cool down. 4. When cool, add yogurt, salt, green chili and zeera to it and mix well. 5. Refrigerate till ready to eat. 6. Garnish with cilantro. Buz Wangun is usually cooked as a side dish. However, this dish too has a cultural background. It is cooked on the occasion of 'Pan', a religious function held in the month of September to propitiate Lord Ganesha during Ganapati festival in Maharashtra. On this day, 'Raoth' (sweet puri type) is prepared and offered to God. A folk tale on the significance of the Puja is often recited on the occasion by the elderly lady of the house and prayers held for prosperity of the household.

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With 'Roath, people make regular roti or 'duwari phulka'. Buza Wangun is served with 'duwari phulka'

Ledar chaman (yellow paneer/frying cheese) • Ingredients : 1. 1 lbs paneer/ chaman, 2. 1 tsp turmeric powder/ haldi/ lider, 3. 1tsp shonth/ginger powder, 4. ½ tsp of badiyan/fennel pwder, 5. Pinch of heeng/asafetida, 6. Salt to taste, 7. 1 tbsp. of milk, 8. 2 green crushed eliachi/cardamom, 9. 2 cloves/laung, 10. 1big eliachi / cardamom, 11. sticks of cinnamon/dalchini, 12. Oil for deep frying.

• Method: 1. Make cubical pieces of chaman / paneer. 2. Take oil in a pan and fry paneer by 2 or 3 pieces at a time. 3. Fry till paneer is golden brown. 4. Fry all the pieces same way. 5. Take 11/2 cups of water in a separate pan.(not in a pan with oil in it). 6. Add all the spices given above and one crushed green elaichi to water except milk. 7. Add paneer to water mixture and boil for 20 minutes. 8. Add crushed green eliachi and milk and boil for 2 minutes. 9. Add 1 tbsp of warm oil to chaman or paneer. Paneer is ready and serve with white boiled rice.

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Chaman/paneer is a very important dish to cook in a vegetarian cuisine, especially on birthdays .Paneer is replacement of meat dish for vegetarian people

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Wuzij Chaman (Red paneer/frying cheese) • Ingredients : 1. 1 lbs cheese/ paneer /chaman, 2. pinch of haldi/turmeric, 3. 1tsp shonth/ginger powder, 4. 11/2 tsp badiyan/fennel powder, 5. salt to taste, 6. 1 tbsp. of yogurt, 7. green eliachi/cardamom, 8. cloves, 1big elaichi, 9. 2 sticks of cinnamon, 10. oil for deep frying, 11. 1 cup of water.

• Method: 1. Make thick square pieces of chaman/ paneer. 2. Take oil in a pan and fry paneer by 2 or 3 pieces at a time. 3. Fry till paneer is golden brown. 4. Fry all the pieces same way. 5. Take 1tbsp of oil in a separate pan and add heeng to oil. 6. And chili powder and stir. 7. Add yogurt to chili powder in oil and stir till white color of yogurt is not visible.(tomato puree may be used instead of yogurt) 8. Add all the above spices to chili mixture and water. 9. Add chaman to mixture of spices. 10. Boil for 15-20 minutes till most of water is absorbed and oil is floating on top. 11. And serve hot with white rice.

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Glossary English

Kashmiri

Hindi

Salt

nun

namak

Oil

teel

tail

Ginger powder

shonth

sund

Fennel powder

badiyan

sonf

Aseofoeedit

yeng or

heeng

Cumin seed

zeur

zeer

Clove

roung

loung

Cinnamon

dalchini

dalchini

Cardamom

aal

elaichi

Black cardamom

buda aal

badi elaichi

Cilantro

daaniwal

dhaniya

kashmiri masala

ware

chili powder

martschwaangan

laal-mirich

turmeric

ledar

haldi

kashmiri tea

muguel chai

kehwa

milk cream

malai

malai

baking soda

phul

soda

bread

tschot

roti

brinjal

wangun

baingan

potato

oolu

aloo

cabbage

bundh

gobi

collard green

haakh

saag

kohlrabi

munj hakh

ganthgobi

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English

Kashmiri

Hindi

fish

gaad

macheli

meat

neini

mas

radish

muji

mooli

turnip

gogji

shalgam

yogurt

zamut dud

dahi

milk

dud

doodh

spinach

palakh

palakh

cauliflower

phool

phoolgobi

lentils/beans

daal

daal

lotus root

nadur

bain

tamarind

ttamber

imlli

ground meat

mutschh

keema

chicken

kokur

murga

black beans

warimuth

rice flour

tomul oat

chawal ka atta

flour

oat

atta

corn flour

makai oat

makki atta

tea

chai

chai

sugar

mudrer

cheeni

ground meat

muchh

keema

red beans

razamah

ragamah

poppy seed

kush kash

khuskhus

pan

taow

tawa

dip

chetin

chetine

spice

masala

masala

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