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Winter and Spicy treats from Kashmir

India is a diverse country, where each state celebrates every season with their traditional dishes. In winters Punjabis make makki ki roti and sarson ka saag, rasam in down South, Undhiyon in Gujrat, nolen gurer sandesh, a bengali sweet. Kashmiri Pandit Cuisine has variety of  winter special dishes apart from the famous Rogan Josh, dum aaloo, kashmiri saag and may more. Since in Kashmir, its very cold, hence lots of spices are used in the Kashmiri kitchens. So lets relish the delectable hot winter and spicy treats from Kashmir (Kashmiri Pandit Cuisine).

1. Nene Chokteh

Nene Chokteh

Picture credit: www.matamaal.com

This dish gets its name from words ‘nene’ meaning mutton and ‘chokteh’ meaning lip smacking. True to its name, small boneless mutton pieces are shallow fried on high flame in mustard oil with cumin seeds and aesofatida. Once the mutton becomes dark brown,  aromatic spices such as kashmiri red chili powder, good amount of dry ginger, cloves, brown cardamom and black pepper are added. Till the mutton becomes soft and tender, water is added accordingly. Once done its served with garnishing of whole dry red chili. Since there are so many spices used in the dish, it helps to keep the body warm. Hence it is a popular dish in the valley of Kashmir during winter. This goes well with rice.

2. Nadur and Adrakh Monde

Nadur adrakh monje

Picture credit: https://www.spiceroots.com/lotus-root-fritters-nadir-monji-kashmiri/

In Kashmiri ‘Nadur’ is the word for lotus stems , ‘adrakh’ for ginger root and ‘monde’ for tikki (cutlet). This mouthwatering and spicy dish is an amazing combination of lotus stems and dry ginger powder. Lotus stems are first washed, scraped and pound coarsely in mortar and pestle. Next salt, dry ginger powder, Kashmiri red chili powder is added to it and then made into the shape of tikki/cutlet.  once the tikki is formed, it is shallow fried in mustard oil served hot. It is a nice side dish and best eaten with dal. Dry ginger powder is an amazing anti – inflammatory and helps increasing metabolism, therefore is widely consumed in winters.

3. Hokhegad

Hokhegad

Picture Credit: www.matamaal.com

In Kashmiri ‘hokhe’ means dried and ‘gad’ means fish. As the name suggests the fish is cooked well till dry with aromatic blend of spices. Firstly. the fish is soaked in lukewarm water for about 5 minutes and then washed properly and after that the head and tail is chopped off. Fish is then shallow fried in mustard oil with cumin seeds ans aesofatida. Next Kashmiri red chili powder, dry ginger powder, salt and cloves are added.Once the fish starts crackling, which is also known as ‘chear’, water and fennel seed powder is added to it. Continue to cook till it emits warm aroma and flavors are absorbed. Garnish this delectable dish with whole dried red chili and serve hot.

4. Warmuth Gogji

Warmuth Gogji

Picture credit: www.matamaal.com

‘Warmuth’ is a variety of  black beans in Kashmir and ‘Gogzi’ is Kashmiri word for turnip. This mouth watering vegetable is a unique combination of black beans and turnips. Black beans, big chunks of turnips, kashmiri red chilli powder, cloves, dry ginger powder, turmeric, bit of fennel seed powder, salt and mustard oil are pressured cooked for abour 3-4 minutes. Vegetable is cooked in the steam itself. Once done, Kashmiri Tikki masala which has about 12-15 masalas (kashmiri red chili powder, aesofatida, cloves, cinnamon, green cardamom, black cardamom, coriander seeds and many more) is added to it and is given a boil or two till the gravy becomes little thick. It is served with whole dried red chili and served hot.

5. Monje Suyen

Monje Suyen

Picture credit: www.matamaal.com

This is an unusual combination of ‘monje’ meaning kohlrabi also known as German Turnip, ‘ganth gobhi’ in hindi and ‘suyen’ meaning mutton. In cooker mustard oil, cumin seeds, aesofatida, mutton, big chunks of kohlrabi (inclusive of leaves, stems and the round part), green cardamom, brown cardamom, bay leaf, and good amount of cloves are fried till the color of mutton changes to brown. Once done dry ginger powder and turmeric powder are added enough so that the color of the dish becomes deep yellow. Next 2 – 3 whistles are given so that mutton becomes soft and tender. When done, the dish is given a boil so that everything is blended well, flavors are absorbed completely and emits an amazing aroma.

Hope you all enjoyed the spicy treats from Kashmir.

P.S. I have written this article with the input from Ms. Nalini Sadhu, owner of Kashmiri restaurant Matamaal in Gurugram, Haryana. Her website is http://www.matamaal.com/

Written by Ekta Agarwal

Hello everyone!! I am Ekta Agarwal from Hyderabad, India. Welcome to my blog where I share my recipes (tried and tested), interesting write ups on herbs, spices, cuisines and dining experiences.

Comments (3 comments)

  • March 22, 2019 at 7:36 am

    Oh. My. Goodness! These looks absolutely amazing! My husband and I have been getting into Indian food and we are going to try some of these recipes.

    • Ekta Agarwal
      March 30, 2019 at 1:03 pm

      Thanks

  • Tarun Agarwal
    February 3, 2019 at 9:25 pm

    looks delicious… :-)

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