Monday, May 14, 2012

kashmiri food

Journey to Kashmir food court
    The range of cuisine of Kashmir is truly incredible. Kashmir cuisine noted for its robust flavours and reliance on hot red chillies.
Rice is the stable food balancing the spicy cuisine of this region. Kashmiri food employs a galaxy of spices to give it its characteristically piquant, spicy flavours skillfully blended into a variety of gravies (yakhnis) and dishes made from cumin seeds, red chillies, aniseeds, cardamoms, tamarind and curd. The spices used in the vegetables give special taste and aroma to the food.  

Boiled rice:
Basmati rice- 1 ½ teacups
Water-3 cups
Soak rice for 30 minutes in water.
Put it on high flame till the water boils.
Lower the flame and cook till all the water evaporates by covering it with the lid.
Peeli rice (lader rice):
This kind of rice served only on Kashmiri weddings.
Basmati rice -1 ½ tcps
Bay leaves- 2 tcps
Cinnamon – 2tcps
Cloves- 2 tcps
Turmeric powder- 2 pinch
Ghee -2 tsp
Salt –to taste
For garnishing:
Almonds-6 pcs (blanched)
Raisins-6pcs (soaked in water)
Coconut slices -1 cup
Heat the ghee and fry the bay leaves, cinnamon, cardamoms and cloves for ½ a minutes.
Add the rice, turmeric powder, salt and 4 cups of water and cook till water evaporates.
Before serving, garnish with almonds, raisins and coconut slices.
Khatte baigan (chouk wangun):
Long brinjals (baigan)-250 gm
Red chilli powder- 2 tsp
Cumin seeds-1tsp
Asafoetida-1 pinch
Cloves- 2 pcs
Cinnamon-1 small stick (crushed)
Salt- ½ tsp
Garam masala- ½ tsp
Cardamom powder-1 tsp
Aniseed powder-1 tsp
Water- ½ cup
Tamarind paste- 2 tsp
(Thick paste mixed with 4 tsp water)
Cut the brinjals into long pieces. Fry them till golden in colour. Heat oil in a pan on a low flame, add red chilli powder, cumin seeds, asafoetida, cloves, cinnamon, salt, garam masala, cardamom powder, aniseed powder and water.
Put fried brinjals mix well and cook for 2-3 minutes.
Finally, add tamarind water and cook for 2-3 minutes again. (You may add limejuice instead of tamarind water)
Serve hot.
Mujh chattin:
Radish-1 cup (grated)
Thick curd -1 cup
Cumin seeds- ½ tsp
Green chillies-2 nos
Red chilli powder- ¼ tsp
Salt –to taste
Take beaten curd in a bowl, add grated radish, cumin seeds, green chillies (chopped), red chilli powders and salt.
Mix well.
Serve with rice / parantha.
Lal gobhi(wazul phool):
Cauliflower- ½ kg
Oil-5 tsp
Asafoetida- a pinch
 Salt – 1 tsp
Cardamom powder- 1 ½ tsp
Garam masala- ½ tsp
Green cardamom-2 pcs
Aniseed powder-2tsp
Cloves-3 pcs
Cinnamon-1 stick
Bay leaves- 2 pcs
Dry ginger power- ¼ tsp
Water- 1 ½ cups
Cut cauliflower into big pieces.
Fry them till red in colour.
Heat oil in a pan and add asafoetida, cumin seeds, red chilli powder, ginger powder, salt, cardamom powder, garam masala, aniseed powder, cloves, green cardamom, crushed bay leaves, and water. then fried cauliflower.
Cook on a high flame till water evaporates.
Kashmiri dum aloo:
Small potatoes- ½ kg
Oil- 5 tsp
Asafoetida powder- a pinch
Cumin seeds- 1 tsp
Red chilli powder- 2tsp
Salt- to taste
Aniseed powder-1 tsp
Dry ginger power- ¼ tsp
Cardamom powder-1 tsp
Curd-8 tbsp (beaten)
Garam masala-1tap
Cinnamon-1 small stick
Green cardamom-4 pcs
Bay leaves- 2 pcs
 Water- 1 ½ cup
Prick the boiled potatoes and fry them till red in colour. Keep them aside.
Heat oil in a pan and add a pinch of asafoetida, potatoes (fried), red chilli powder and a glass of water.
Keep cooking on low flame till water boils.
Add salt, aniseed powder, ginger powder, cardamom powder, garam masala, cloves, crushed cinnamon, green cardamom and bay leave. Cook for 2-3 minutes.
Finally, add curd and cook again for 2-3 minutes.
Serve with rice.


  1. That's really an awesome spread..can you pls link back to the event..thanks for sending it for the Mela

  2. i had alredy linked. i didnt understand what you are saying

  3. wow , these seem delicious , thanks for sharing , Travel also let you to eat food of different region . Jammu And Kashmir Tour