The Indian Premier League 2020

Zaika-e-Kashmir

DECCAN CHRONICLE.
Published Nov 18, 2020, 1:52 pm IST
Updated Nov 18, 2020, 1:52 pm IST
Take a trip to Kashmir through your own kitchen by following the recipes below
Kashmiri Didish: Rista
 Kashmiri Didish: Rista

Kashmir can be called a ‘gourmet heaven,’ as it’s the only place in India where specialised chefs or ‘wazas’ cook a ceremonial feast called ‘Wazwan’. The cuisine is a celebration of various spices native to the region, including saffron and showcases an amalgamation of influences from Persia, China and Central Asia.

The plentiful use of spices like cinnamon, cardamom, cloves and fennel makes the food fragrant and spicy without being either pungent or hot. One ingredient which finds a prominent place in the region’s cuisine is the Kashmiri red chilli which gives the food sweet and earthy notes as well as a vibrant red hue. Ghee and mustard oil are used generously. When teamed with steamed rice, as is the Kashmiri practice, the dishes make for an enthralling culinary experience.

 

Ghustaba

Ingredients:

Boneless lamb and fat (80:20): 400 gms

Ghee: 50 ml

Fennel powder: 1tsp

Ginger powder:  1/2tsp

Cardamom powder: ¼ tsp

Coriander powder: 1 tsp

Jeera: ¼ tsp

Shah Jeera: ¼ tsp

Kasoori methi: 2 tsp

Black cardamom: 2 pcs

Bay leaf: 2 pcs

Ginger garlic paste: 2 tsp

Sliced onions (browned and pureed): 5 nos

Saffron: 3-4 strands.

Curd: 300 gms

Salt:  to taste

Method of preparation

In a pan, add yoghurt and a little water and bring the yoghurt to boil. Continuously whisk the yoghurt while bringing it to the boil to prevent it from curdling.

 

Traditionally, boneless lamb meat and fat and pounded in a mortar and pestle till it turns into a fine paste. You can also use a food processor to achieve the same result.

In a grinder, add broiled jeera, green cardamom and fennel seeds and grind it into fine powder. Add this and salt to the pounded mutton. Make balls with the mixture and boil them in water to which all the whole spices have been added.

In a pan, heat mustard oil crackle whole jeera, black cardamom, green cardamom, fennel seeds, cinnamon and cloves.

Add ginger garlic paste and cook thoroughly. Add ginger powder, fennel powder, coriander powder and cumin seed powder with a little water. Add browned onion paste and boiled yoghurt to the gravy. Cook thoroughly. Add meatballs and let the gravy simmer.

 

Add a dollop of butter and serve with steamed rice.

Tamater chaman

Ingredients  

Paneer (cut into big cubes): 400 gms

Mustard oil: 50 ml

Kashmiri chilli powder: 2 tsp

Fennel powder: 1tsp

Ginger powder: 1/2tsp

Cardamom powder: ¼ tsp

Coriander powder: 1 tsp

Jeera: ¼ tsp

Shah jeera: ¼ tsp

Black cardamom:  2 pcs

Bay leaf: 2 pcs

Ginger garlic paste: 2 tsp

Brown onion paste: 200 gms

Tomatoes: 8 Nos

Salt:  to taste

Method of preparation

Fry paneer cubes till the surface turns golden brown. Put into in cold water and keep aside.

 

In a pan, heat mustard oil and add whole jeera, black cardamom, green cardamom, fennel seeds, cinnamon, cloves and crackle all the spices.

Add ginger garlic paste and cook it nicely, then add chopped tomatoes and cook well, crushing them with the back of your ladle.

Add ginger powder, fennel powder, coriander powder, cumin seed powder and Kashmiri chilli powder with a little water for the spices not to burn. Add browned onion paste to the gravy. Cook thoroughly. Add paneer cubes and let the gravy simmer.

Serve it hot with steamed rice.

 

Rista

Ingredients

Boneless lamb and fat (80:20): 400gms

Mustard oil: 50 ml

Kashmiri chilli powder:  2 tsp

Fennel powder: 1tsp

Ginger powder:  1/2tsp

Cardamom powder: ¼ tsp

Coriander powder: 1 tsp

Jeera: ¼ tsp

Shah jeera: ¼ tsp

Kasoori methi: 2 tsp

Black cardamom: 2 pcs

Bay leaf: 2 pcs

Ginger garlic paste: 2 tsp

Sliced onions (browned and pureed): 5 nos

Saffron:  3-4 strands.

Butter: 1 tsp

Salt: to taste

Method of preparation

Traditionally, the boneless lamb meat and fat and pounded in a mortar till it turns into a fine paste. You can also use a food processor to achieve the same.

 

In a grinder, add broiled jeera, green cardamom and fennel seeds and grind to a fine powder. Add this and salt to the pounded mutton. Chilli powder is optional. Make balls with the mixture and cook them in water to which all the whole spices have been added.

In a pan heat mustard oil and crackle whole jeera, black cardamom, green cardamom, fennel seeds, cinnamon and cloves.

Add ginger garlic paste and cook thoroughly. Add ginger powder, fennel powder, coriander powder, cumin seed powder and kashmiri chilli powder and a little water for the spices not to burn. Add browned onion paste to the gravy. Cook thoroughly. Add meatballs and let the gravy simmer.

 

Add a dollop of butter and serve it with steamed rice.

...
Location: India, Telangana, Hyderabad




ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT