 DUM OLAV

 MUTTON ROGANJOSH
 KASHMIRI PULAO
 KASHMIRI KULCHA/KHAMEERI ROTI
 PHIRNI/SEB KI KHEER
INTRODUCTION

The history of modern Kashmiri cuisine can be traced back to the fifteenth century invasion of
India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers
and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas,
are the master chefs of Kashmir. The ancient epic of Kashmir, namely the Nilmatapurana informs
us that Kashmiris were heavy meat eaters. This habit persists in today's Kashmir.

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the
Kashmiri Buddhists and Pandits, the Hindus of the valley. The cuisine was then influenced by the
cultures which arrived with the invasion of Kashmir by Timur from the region of modern
Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia,
and the North Indian plains.

Kashmiris are hospitable by nature. They enjoy social life and mutual entertainment. This has been
one main cause of the development of their culinary art. Different types of menus were also
inspired by the cuisines of different rulers and visitors, who came in the past from Persia,
Afghanistan and other places. Mughals especially had a great influence on the cooking of Meat Dishes
and different Puloas. Emperors Jahangir and Shahjahan, with their lovely queens, their courtiers and
kith and kin, made Kashmir their health resort and a place of sport, enjoyment, eating and drinking.
Shahjahan used to visit Kashmir every summer and called it a Paradise on Earth. Jahangir's last
wish, at his death, was 'Kashmir and Nothing else'.

Its salubrious climate, unrivalled and picturesque natural scenery, its invigorating, digestive, sweet
and crystal-clear waters of springs and abounding streams, its beautiful lakes, majestic Pine and
Deodar forests, and snow capped mountains, its breezy summers, flaming and blazing colourful and
breathtaking autumns, the cool and calm grandeur of its winter snows, followed by charming
flower-laden fragrant springs, all have made Kashmir a gourmet's heaven. Here amongst these
blessing of Mother Nature, enjoying good and delicious spicy food, is a delighting desire of men,
women and children alike.

Names of Kashmiri Kitchen Implements

1. 'Athataech' - Cloth for wiying hands etc.

2. 'Bothlai' and 'Chhegla'- Pots for cooking rice etc.

3. 'Chalan' and 'Raemb' - Broad spatulas.

4. 'Chhan' - Colander or strainer.

5. 'Chhonp' - Churning stick.

6. 'Chonchi' and 'Krechh'- Ladles.

7. 'Chumta' and 'Sanaes'- Tongs for holding hot things and lifting hot pots.

8. 'Dakna'- Lids.

9. 'Damchula' - Iron charcoal stove.

10.'Dul' and 'Kond' - Metallic and deep wash basins.

11.'Hahkol' - Clay charcoal stove.

12.'Kafgir' - Perforated ladle.

13 'Kray' - Cauldron.

14.'Krochh' - Fire spoon.

15.'Taev' - Iron griddle.

16.'Masala' Vatur' - Box for keeping spices.

17.'Mujikond'- Grater.

18.'Sikh' - Skewer.

19.'Tilavar' and 'Krond' - Edible oil pot and its ladle.

20.'Voakhul' and 'Kajivadh' - Stone mortar and pestle

 Dan: On normal days the cooking in both Hindu and Muslim homes is mostly done on a dan,
which is an oblong clay oven about 3ft by2ft in length and a foot and a half in height. It has a
floor level hole, through which firewood is fed, and has usually three holes on the top on which
food in different pots is heated or cooked. Nowadays, due to scarcity of wood fuel, LPG and
kerosene stoves are commonly used.

 Trami: These are large brass plates used for serving food. A trami could be shared between four
people in the event of feasts.

 Leij / Degul / Digcha: Among the Kashmiri pundits, most vegetarian and non – vegetarian
dishes are cooked in pots made up of baked clay. The pot is called a Deg, a Degul or a Leij
according to its shape and size. Cooking in these pots gives the Meat, Cheese, Vegetable and
other Dishes a special aroma. Caking at the bottom of pots, and acidic and alkaline reactions
with metals, are also thus eliminated. Pots used in Kashmir are generally round bottomed, to
make stirring and turning of the contents easy, while cooking, and also while mixing Spices and
Condiments, which are called Masala.

 Goshpar and kaen: These are a flat course stone and a wooden mallet made out of walnut
wood which are used for pounding meat to affine texture, generally used for making Goshtabas
and Rishtas. The wooden mallet is made up of walnut wood so that it does not splinter when it
hits the stone.

 Krech: These are different kinds of wooden spoons and ladles used for turning the food in clay
pots so that the base of the pots does not get scrapped.

 Khalur and dula: This is a stone mortar and a wooden pestle used for grinding chutneys and
pastes.

 Samovar: This is a jug – shaped metallic pitcher used for brewing tea such as ‘kahwah’ and sheer
chai. It has a long tube inside that is filled with charcoal, which keeps the tea in the pot brewing.
 DUM OLAV
INGREDIENTS
1. 1/2 kg Baby potatoes (boiled and peeled)

2. 2 tbs Oil

3. 1 tsp Kashmiri redchilli powder

4. 1 tsp Turmeric powder

5. 1 tsp jeera

6. 1 bay leaf

7. 1 tsp coriander leaves

8. 1 tsp dried fenugreek leaves (kasuri methi)

9. 3 Tbs yogurt/curd

10.1 tsp salt

TO GRIND:

1. 3 Kashmiri chilies

2. 3 dry red chilies

3. 1 cinnamon

4. 1 cardamom

5. 1 tsp coriander seeds

6. 1 tsp fennel seeds

7. 1 tsp peppercorns

8. 6 garlic pods
 9. 1 tbsp Ginger

METHOD:
PREP WORK:

1. Pressure cook baby potatoes for 2 whistles until they are soft and tender.
Peel the skin and keep aside.

TO GRIND:

1. Take a blender to add dry red chilies, Kashmiri chilies, garlic, ginger,
peppercorns, fennel seeds, coriander seeds, cardamom, cinnamon.

2. Add 1/4 cup of water and grind to a smooth paste.

MARINATION:

1. Add the ground paste to the boiled potatoes.

2. Mix well, so the masalas are well coated. Let it marinate for 5 or10 mins.

TO MAKE DUM ALOO:

1. Heat up oil, add jeera and bay leaflet it sizzles for few seconds.

2. Add Kashmiri red chili powder and turmeric powder

3. Stir and cook for few seconds.

4. Add marinated potatoes and keep stirring for few minutes over medium
heat, till the raw smell of the masala leaves off.

5. Add 1/2 cup of water, cover and cook for 5 mins, till the oil oozes out.
6. Now bring the heat to low, add yogurt/curd and quickly stir. Cook just for a
minute.

7. Sprinkle some finely chopped coriander leaves and crushed Kasuri methi
leaves.
 MUTTON ROGANJOSH
INGREDIENTS:

1. 2 lbs mutton/meat (washed and cubed)

2. 2tbsp Ghee + 2 tbsp oil

3. 4-5 Shallots (finely sliced)

4. 2 tsp ginger garlic paste

5. 2 tbsp Kashmiri red chilli powder

6. 1- 1.5 tsp fennel powder

7. 1/2 tsp dry ginger powder

8. 1/2 cup yogurt (whisked well)

9. 1.25 cups water

10. pinch of saffron (optional)

11. salt - to taste

12. A handful of chopped coriander leaves, for garnish

• GARAM MASALA

1. 1" Cinnamon stick

2. 3 cloves

3. 3-4 green cardamom

4. 1 Tsp Cumin Seeds

5. 1-2 Black Cardamoms

6. 1 bay leaf
METHOD:

1. - Powder the whole spices/ garam masala (Cinnamon, cloves, green

cardamom & Cumin Seeds) together excluding the black cardamom and bay
leaf & set aside.

2. - In another small bowl, add the Kashmiri Chilli powder, fennel seed powder
and ginger powder with 1/4 cup of water and mix together.

3. - In a heavy bottom pot, heat the ghee & oil on medium high then add the
black cardamom & bay leaf to the oil.

4. - Then add the sliced shallots and fry them on medium-low heat until they
start caramelizing and turning golden brown. (This takes a good 8-10
minutes so be patient, but don't turn up the heat)

5. - Add the ginger garlic paste and fry for a minute or two.

6. - Then add in the mutton (goat meat)/ lamb cubes and turn up the heat
browning the meat well.

7. - Once the meat is browned on all sides, add the Kashmiri chilli spices we
mixed with water and fry it for 2-3 mins.

8. -Stir in the whisked yogurt, a pinch of saffron (optional)and salt to taste.

Cover and let the curry simmer on medium for 15 mins until the oil starts
separating from the curry.

9. - Once you see the oil start separating, add half of the powdered garam
masala (whole spices) and add a cup of water to loosen the curry.

10.- You can now transfer the curry to a pressure cooker(aka Instant pot) and
cook on high for 8-10 mins then natural release the pressure. Or you can
lower the heat, cover the pot and allow the curry to simmer for 45mins-60
mins until the meat gets tender.

11.- Check to see if the meat is tender (if you're cooking bone-in the meat
should be falling off the bone) & season with salt if needed. When it's melt-
 in-the mouth tender stir in the remaining garam masala powder and turn
off the heat.

12.- Garnish with a handful of chopped cilantro and serve with fragrant
basmati rice or Naan.
 KASHMIRI PULAO
INGREDIENTS:
(chopped) 2 tbsp ghee / clarified butter

20 cashews / kaju (halved)

6 tbsp raisins / dry grapes

30 pistachios / pista

2 tsp jeera / cumin seeds

2 medium sized bay leaf / tej patta

4 pods cardamom / elachi

2 inch cinnamon stick / dalchini

1 tsp pepper / kali mirch

10 cloves / lavang

1 tsp fennel seeds / saunf

2 medium sized onions (thinly sliced)

2 green chilli (slit lengthwise)

salt to taste

2 tsp ginger-garlic paste / adrak-lasun paste

1 tsp kashmiri red chili powder / lal mirch powder

2 cup basmati rice (soaked for 30 minutes)

3 cups water

4 tbsp saffron milk

 4 tbsp coriander leaves

METHOD:
1. firstly, in a pressure cooker add ghee and allow to melt.

2. further add cashews, raisins and pistas.

3. saute on low flame till they turn aromatic. keep aside.

4. further add all spices and saute till the spices turn aromatic.

5. additonally add onions, green chilli and ginger-garlic paste.

6. saute till the onions turn slightly golden brown.

7. furthermore, add chili powder and salt.

8. saute on low flame till the spices are cooked well.

9. now add soaked basmati rice for 30 minutes.

10. add 1.5 cups water and give a good stir.

11. also add saffron milk and fried dry fruits and mix gently.

12. pressure cook for 2 whistles on medium flame.

13. then once the pressure is released, gently fluff the rice.

14. finally, serve kashmiri pulao with onion tomato raita.

 KASHMIRI KULCHA
INGREDIENTS:
1. ½ cup Ghee

2. 1 cup flour (maida)

3. 1 pinch salt

4. 1 pinch baking soda

5. 1 tbsp poppy seeds

METHOD:
1. Preheat the oven to 220° C and line a baking tray with parchment paper.

2. Sift the flour, baking soda and salt and mix well. Pour in the melted ghee
and mix using your hands until coarse crumbles remain.

3. Try to bring the dough together using only Ghee. If it doesn't hold together,
use not more than 1-2 tablespoons of water or milk to bring it together. Do not
add too much water because the aim is to make a dry and stiff dough, not a sticky
one.

4. Divide it into three equal parts. Roll each part into a ball and flatten out
using your hands. Place the Kulchas on the baking tray.

5. Brush on top with water and sprinkle poppy seeds generously all over the
surface.

6. Bake in the middle shelf of the pre-heated oven for 25-30 minutes. Let the
Kulchas cool for a while.
 KHAMEERI ROTI
INGREDIENTS:
1. 1 Tbsp Dry Yeast

2. 1 tsp Sugar

3. 1 tsp Flour

4. 1/3 Cup Water

5. 2 Cups Flour

6. 2 Tbsp Milk

7. 1 tsp Oil

8. 1 tsp Melon seeds

9. 1 tsp Sesame seeds

10.1 tsp Kalonji seeds

METHOD:
1.Take dry yeast in a bowl, add sugar, flour and water to it.Khameeri Roti

2.Blend them together to get a liquid yeast mixture.Khameeri Roti

3.Leave the mixture aside for 20 minutes.

4.Take flour in another bowl and add the yeast mixture to it.Khameeri Roti

5.Mix it thoroughly and add some milk.Khameeri Roti

6.Knead a dough of the mixture, add some oil.Khameeri Roti

7.Leave the dough covered for 2 hours.Khameeri Roti

8.After 2 hours, take some flour and spread it as a base. Take out the dough
and roll it to make the rotis.Khameeri Roti

9.Put melon seeds, sesame seeds, kalonji seeds and coriander leaves on the
roti and roll it further.Khameeri Roti

10.Toast the rolled roti on a pan.Khameeri Roti

11.Serve the Khameeri roti hot with a dish of your choice.

 PHIRNI

INGREDIENTS:
1 litre whole milk

5 tbsp semolina

1 cup sugar

100g khoya

a few strands of saffron

1/2 tsp green cardamom powder

few almonds, sliced

few pistachios, sliced for garnishing

METHOD:
1. Take half the quantity of milk in a bowl and mix well the semolina. This is to
avoid any lump formation while adding rice flour into hot or boiling milk.

2. Boil the remaining milk. And add in the semolina milk mixture. Mix and let it
boil till its about to thicken.

3. Add the sugar, khoya, saffron and cardamom powder.

4. Cook on a low flame till the sugar dissolves. Check the consistency on the
spoon.

5. Serve it in serving earthen bowl and refrigerate it overnight.

6. Garnish with almonds and pistachios.

7. Serve cold.
 SEB KI KHEER
INGREDIENTS:
3 apple

3 tsp ghee / clarified butter

9 cup milk

0.75 tsp saffron / kesar

0.75 cup condensed milk / milkmaid

0.75 tsp cardamom powder

6 tbsp dry fruits

METHOD:
1. firstly, peel the skin of the apple and grate it.

2. transfer the grated apple to a pan. make sure not to rest long as it oxidised
and turns brown.

3. saute with 1 tsp ghee on medium flame.

4. cook until the water is all evaporated and apple is cooked well. cool
completely.

5. in a large kadai heat 3 cup milk and add ¼ tsp saffron. get to a boil.

6. add ¼ cup condensed milk and mix well.

7. boil for 10 minutes or until the milk thickens.

8. add ¼ tsp cardamom powder and mix well. allow the milk to cool
completely.

9. now add cooked apple and mix well. make sure both apple and milk is to
room temperature, else there are chances of milk to curdle.

10. cover and refrigerate for 30 minutes or until its chilled.

11. finally, serve apple kheer garnished with few chopped nuts