Rista

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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 kg Minced Spiced Meat of Sheep or Goat (See the recipe)
1/2 cup Mustard Oil
1/2 tsp Aniseed Powder
1/2 tsp Ginger Powder
1/2 tsp Cumin Seeds
5 cloves Garlic
2 nos Cloves
1/2 tsp Turmeric
1/2 tsp Red Chili Powder
1/2 cup Red Decoction of Cockscomb Flowers
1/2 tsp Garam Masala
1/2 tsp Black Cardamom and Cinnamon Powder
2 tbsps Onion and Shallot Seasoning (See Recipe).
Salt to taste
Saffron a pinch (optional)

Method:

Boil cockscomb flower in a cup of water, and strain to prepare the red decocation.
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.
Peel and chop timely the garlic cloves.
Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity.
When foam disappears, add chopped garlic and the cumin seeds.
Stir till garlic turns light brown.
Add a ladleful of water along with 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.
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 cinnamon powder, garam masala and saffron.
Let it simmer on low heat for another 5 minutes.
'Rista' is ready. Serve hot, along with gravy.

Goashtaba

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'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

Spiced and Condimented Minced Meat (See the recipe)
1.5 kg Curd 50 gm Green Mint or Green Coriander sprigs
4 tbsp 'Emulsion' of Shallots and Onions (See Recipe).
2 tbsps Mustard oil, or any other Edible Oil
2 tbsps Ghee (clarified butter)
1/2 tsp Aniseed Powder
1/2 tsp Ginger Powder
1/2 tsp Cumin Seeds and Black Cardamom Seeds Powder
1/4 tsp Caraway Seeds
3 nos Cloves
5 nos Garlic Cloves
1 tsp Garam Masala
Salt to taste
10 nos. Green Cardamom

Method:

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. )
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.
Beat the Curd, in a steel or glass bowl, after adding the Caraway Seeds.
Peel the Garlic cloves and chop these too.
In a round bottomed, tinned copper or a heavy steel 'Patila' 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.
Heat the Oil in the vessel till foam disappears.
Add ghee, 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, ghee, 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.
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.
Note: In case Green Mint or Green Coriander Leaves are not available Dried crushed, and preserved Mint Leaves, may be used.

Hogada Ta Hak Ya Bum

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It means "Dried Fish with 'Karam' Sag or dried Water-lily Stems"

. Dried Fish is available freely in Kashmir. Smaller Fish are dried whole in sun and are called 'Raze Hogada'. Bigger ones, after slitting open their bellies and discarding their Innards, are pressed flat and dried in sun. These are called 'Pacha Hogada'. In fish markets, mostly in cities and towns near sea shores in India, dried whole fishes, and also fishes cut into pieces, are available freely. Those, who get used to eat it, like its appetizing odour. They greatly relish it, when cooked alone or in combination with 'Hak' or 'Bum', in Kashmir Dried Lotus and Water-lily Stems, got from lakes etc., in Kashmir, are called 'Bum', and in Hindi 'Kamal ke Nal'


Ingredients

250 gm Dried Fish ('Hogada')
125 gm 'Hak' ('Karam Sag') or 'Bum'
1/2 cup Mustard Oil
1 tsp Red Chili Powder
1/2 tsp Salt
1/2 tsp Turmeric
A pinch of Asafoetida
10 gms 'Vari Masala' or 1/2 tsp 'Garam Masala'

Method:

The fins of Dried Fish are cut and skins scraped clean.
Any dry Innards found in 'Raza Hogada' are also scrapped off.
These are then roasted on a smokeless flame, or on live charcoals, washed and cleaned in hot water twice or thrice, and cut into desired pieces.
'Hak' leaves are sorted, after discarding coarse stems, withered, stained or insect-eaten portions, and then washed.
If 'Bum' is to be cooked with Dried Fish, it is cut into 3" or 4" lengths, and soaked in hot water before cooking for 1/2 an hour.
Thus after reconstituting the dry 'Bum', extra water is squeezed out by hand.

In a 'Kadahi', heat oil on medium flame, and when foam disappears, add half a litre of water, the salt, turmeric, chili powder and asafoetida.
Bring to boil and add prepared dried fish pieces and sorted 'hak' leaves or the prepared 'bum'.
Turn and stir with a ladle and cook for half an hour, to soften the fish and the 'hak' or 'bum'.
Then add crushed 'vari masala' or 'garam masala'.
Serve with plain cooked rice.

Neni Yakhean (Mutton cooked with Curd)

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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

Part A
1 kg Fatty Mutton cuts (preferably from breast, neck, tail - approx 20 pieces)
2 tsp Aniseed whole
15 gm Green Ginger or 7 gm Dry Ginger
2 tsps Salt
A pinch of Asafoetida

Part B
Half tea cup Mustard oil
1 tsp Cumin Seeds
5 nos Cloves

A pinch of Asafoetida
1/2 kg Curd
1 tea cup Milk
1 tsp Sugar
1 tsp Dry Ginger Powder
2 tsps Aniseed Powder
1 tsp Garam Masala
1/2 tsp Caraway Seeds
10 nos Green Cardamoms
1 tsp Black Pepper Corns
1 tsp Black Cardamom Seeds
1 tbsp Pure 'Ghee' (Optional)

Method:

From ingredients of part A shred timely the green ginger after scraping.
If dry ginger is used, pound it into small pieces.
From ingredients of part 'B', in a bowl, mix and churn together, with a churning stick, the curd, milk, sugar, ginger and aniseed powders.
Keep it aside.
Pound the black pepper corns and black cardamom seeds into a coarse powder, and keep ready for use.

Take a tinned copper or brass or a stainless steel 'Patila' (depp vessel) 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.,
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 ghee , 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.
Note:
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.

Ranith Gada (Fish Curry)

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This is a special preparation of Kashmiri Pandits and is savoured both by Hindus and Muslims alike. Fish of bigger size, each weighing about a kg. or more, are used usually in making the curry.

Ingredients

2 kg Fish
2 cups Mustard oil
1 tbsp Red Chili Powder
2 tsps Turmeric
2 tsps Ginger Powder
1 tsp Aniseed Powder
3 nos Cloves
A pinch Asafoetida
1 tsp or 15 gm Garam Masala or crushed 'Vari Masala'
1 tsp Cumin Seeds
1/2 tsps Caraway Seeds
2 tsps Salt

Method:

With a knife cut off fins, gills and opercula of the fishes, and take out their Innards, after making slits lengthwise in the middle of their bellies.
Scrape the scales and inside of every fish, and then wash these with several waters, thoroughly both inside and outside.
With a sharp knife, first cut the heads and about 3" tail pieces.
Then again chop the remaining fish horizontally into 2" to 3" pieces.
If these are too big, cut further through the spine each piece into two.
In case of fish of smaller size, slice horizontally each into 3 pieces of equal length, consisting of head, tail and middle piece.
Wipe all the pieces with a cloth, and keep in a plate.

Deep fry in oil the dressed fish pieces including the heads, in a 'Kadahi', till these are brown and stiff.
Only 5 to 6 pieces should be fried at a time, to facilitate fuming with a perforated ladle, and for uniform frying on all sides.
Take out the fully fried pieces from the 'Kadahi', with the perforated ladle, after draining all oil.
Keep aside in a plate.
Now in an earthenware cooking pot, or a steel or tinned brass or copper 'Patila', of about 3 litres capacity or more, pour a litre of water, and add the spices, ingredients no. 3 to 8, and also the oil left over, after frying of fish pieces.
Sometimes more oil is used in deep frying to save time.
In that case, the extra oil is kept for future use but only for frying of fish and cooking its curry, as the used oil picks the odour of the fish.
Stir the 'masala', oil and water, by a ladle and bring the cooking pot to a boil.
Add the fried fish pieces to the boiling gravy.
Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins to show.
Add 'garam masala' or 'vari masala', and cook for a few minutes more.
The curry is served cold usually with plain cooked rice.
It can keep for a couple of days even in hot weather, but for a longer time during winter. The fish curry is therefore usually cooked at one time, to be served for several days. Cold fish curry is relished more, than when it is hot, because of its thick congealed gelatinous gravy.

Tamarind, tomatoes, tart Apples, prunes, fresh Plums, or fresh or dry apricots, are also added some-times, in addition to 'Masala', to impart a pleasant tart taste to the curry.

For the above recipe we would require about 50 gm. Of tamarind or 100 gm. Of tomatoes, or a couple of tart apples, or a dozen of plums or prunes or fresh or dry apricots.

The tamarind is kept soaking in a cup of boiling water, before hand, cooled and mashed and the strained pulp is added, after the fish pieces have boiled for a few minutes.

If tomatoes are used, these are dipped in boiling water for a minute, and then plunged in cold water. Thereby their skins are peeled off easily. After mashing and straining, the sauce is added, while the curry is boiling.

Pared tart apple quarters, after coring, or prunes, or fresh whole tart plums or fresh or dry apricots, are also added, while the fish pieces are boiling.

Sour dried apricot halves; with stones removed, are available in the market and are called 'chera naem'. A cried variety of plums called prunes, are also sold in the market.

Neni Rogan Josh

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Ingredients

1 kg Mutton
1 tea cup Mustard oil
1 tea cup Curd
5 nos Cloves
2 tsps Salt
1 tsp Sugar
1 tbsp Red Chili Powder
1/2 tsp Turmeric
2 tsps Dry Ginger Powder
2 tsps Aniseed Powder
1 tsp Cumin Seeds
1 tsp Garam Masala
1 tsp Ghee (oil is optional)
1 pinch Asafoetida Powder

Method:

Take a heavy round bottomed 'patila' (deep vessel) of tinned brass or copper (or steel), of about 3 litres capacity.
Pour the mustard oil in it and heat it on moderate flame.
Meanwhile marinate 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 ghee 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'.

Seekh Kabab

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Kababs' form a part of the menu in Big Dinners and Feasts, and are also served in Tea Parties. These are relished at Picnics and equally at Domestic Meals, Breakfast and Teas.

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
Crush the Cardamom Seeds.
Cut the Meat into small pieces and then chop together fine.
While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.
How to Serve:


In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.

Tisrya Pulao

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Ingredients

2 cups basamati rice
1 cup shell fish
1 onion chopped finely
1 tomato chopped finely
3 green chillies, grounded
4 kashmiri red chillies
3 bay leaves
3 cloves
1" cinnamon
4 cardamos
1/2 tsp turmeric powder
1 tsp red chilli powder 3 tbsp oil
Salt as per taste

Method:

Wash and soak rice for 1/2 hour
Heat oil in a pan
Fry cloves, cardamomns, bay leaves, cinnamon and kashmiri chillies
Add green chilli paste and stir for a minute
Fry onions till golden brown
Add chopped tomatoes and simmer for 2 minutes
Add shell fish and fry for 5 minutes
Add salt, turmeric powder, red chilli powder and fry for 10 minutes
Add rice and and 2-1/2 cups of water and cover the pan
Cook till rice is done
Serve hot

Fish Rolls

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Ingredients

1/2 kg any fleshy fish (shark will be quite good)
3 potatoes, boiled and mashed
1 tsp turmeric
1 tsp red chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tbsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying

Method:

Clean and boil the fish in lightly salted water.
Remove bones (if any) and mash together with the potatoes, chilli powder, turmeric and pepper.
Add enough lime juice and stock to moisten. Add salt if required.
Form into oval rolls, dip in the egg then coat with breadcrumbs.
Deep fry until golden.

Duck Curry in Vindaloo Sauce

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The secret to a good vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Hen may be substituted for duck.

Ingredients

2 kg Duck, quartered and skinned
6 Dried red chillies, stemmed -and broken
1/2 cup Distilled white vinegar
8-10 Garlic cloves, peeled
1 Half-inch piece peeled fresh -ginger
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp cinnamon powder
2 tbsp vegetable oil
1 tsp Salt, or to taste
1 cup Water
2 tsp Sugar
2 tbsp cilantro or parsley (chopped fine)

For Marinade:
Soak chillies in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Add cumin, coriander and cinnamon powder and mix thoroughly.

Method:

Coat duck pieces well with marinade.
Cover and refrigerate for at least 2 hours.
Heat oil in a large oven over medium-high heat.
Add duck pieces and brown on all sides.
Add salt, water, sugar and any remaining spice puree.
Bring to a boil.
Cover and simmer, stirring occasionally, until duck is tender, (approx. 1 hour.)
Skim off all fat.
Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.