KASHMIRI NAAN by Rida Aftab

Ingredients:
Flour 3 cup
Milk 2 cup
Eggs 2
Yeast 2 tsp
Backing Powder ½ tsp
Sugar 4 tbsp
Salt 1 tsp
Oil ½ cup
Dry Fruits as required
METHOD:
In a dish knead together 3 cups flour, 2 eggs, ½ tsp backing powder, 4 tbsp sugar, ½ tsp salt, ½ cup oil and 2 cups of milk cover and leave the dough to rest for an hour. Now shape the dough into small naans, brush with a little oil and sprinkle with dry fruit. Let it bake 180C in the oven.

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Kashmiri Keema Recipe

Ingredients

Beef mince (With Fat) ½ kg

Chopped Garlic 1 tbsp

Ginger Powder 1 tsp

Red Chili Powder 1 tsp

Cumin Powder ½ tsp

All Spice Powder 1 tsp

Black Cardamoms Seeds 1/3 tsp

Bay Leaves 2-3

Fennel Seeds Powder ½ tsp

Kashmiri Chili Paste ½ tsp

Bread Slices as required

Egg 1

Yogurt 250 grams

Coriander ½ bunch

Oil as required

Salt to taste

Method

Take a chopper add ½ cup of beef mince , 1 tsp of ginger powder, ½ tsp of cumin powder, 1 tsp of red chili powder, 1 tsp of all spice powder, ½ tsp of crushed fennel seeds add to taste salt , 1 egg and add as required bread slice mix it well. Now take little bit of mince mixture in your palm and shape it and fry it and set aside. On a mean while take another cooking pan add some oil add 1 tbsp of chopped garlic, 2-3 bay leaves and fry then 1/3 tsp of black cardamoms seeds, ½ cup of red chili paste add 250 grams yogurt and roasted when the yogurt is dry so add as required water mix it well and cook until the mixture is all together. Now add fried kebab’s steam it and add ½ bunch of coriander and take it out in a serving platter and serve it.

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Kashmiri Fruit Rice Recipe

Ingredients

Sela Rice

Finely Chopped Fresh Fruits

Cloves

Cinnamon

Sugar

Green Cardamoms

Cream

Dry Fruits

Clarified Butter


500 grams

300 grams

2-3

1-2 sticks

2 tbsp

4-5

½ cup

½ cup

1 cup



Method

Take ½ kg of basmati rice clean and wash it and soak 2-3 hours. Now boil it hard, take a cooking pan add 1 cup of clarified butter add 4 -5 green cardamoms and 1-2 sticks of cinnamon, 2-3 cloves and fry when its popping up add 300 grams of finely chopped fresh fruits mix it well. Now add a 2 tbsp of sugar and mix it well. Now add as required water and cook until the rice is tender. At last add ½ cup of cream, ½ cup of dry fruit mix it well and steam the rice when the steam is done take it out in a serving platter and serve it.

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Kashmiri Meetha Naan

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Recipe Ingredients

White flour 2 cup
Yeast 1 to 1 ½ tsp
Egg 1
Sugar 1 tsp
Butter 1 cup
Salt to taste

For filling:

Dry fruits ½ cup
Sugar 2 to 3 tbsp
Honey 2 tbsp

Recipe Method

For filling: in a bowl add ½ cup dry fruits, 2 to 3 tbsp sugar and 2 tbsp honey to mix. In lukewarm water add 1 ½ tsp yeast and 1 tsp sugar to mix and leave it. When it rises add in a mixing bowl with 2 cup white flour, salt to taste and 1 cup butter leaving 2 to 3 tbsp aside. And knead it with water or milk to form dough and make balls. Now roll it with the rolling pin and place filling in the center and fold it. Abd brush it with egg or butter. Bake it in oven on 200 c for 5 minutes. Brush it again with butter and bake it 1 to 2 minutes and serve hot.

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Kashmiri Tea Recipe

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Recipe Ingredients

6. teaspoon green tea leaves
15- seeds of green cardamom
q.s soaked peeled almonds
½ teaspoon bicarbonate of soda
q.s milk
some fresh cream ( malai)
pistachio , grounded
18cups water
As per taste salt

Recipe Method

1. Pour water in a heavy-based large pan. Add tea leaves, salt, seeds of green cardamom
2. Bring to boil reduce heat and simmer briskly for 15 minutes or until it reduces to 13 its quantity. add soda bicarb 1/2tsp and add ½ glass cold water .boil again . again put ½tsp. soda bicarb and ½ glass water and boil and simmer again add ¼ tsp. pink food color.
3.. Remove from heat, strain and keep aside. Qahwa is ready .can be stored for a month in fridge

Preparing Kashmiri Tea

4. Boil the milk with ground cardamom and almonds, pistachio over low heat. Pour a little tea ,( prepared Qahwa) in the milk – 1or2 tsp. is sufficient for making a cup Bring to boil, add salt and simmer for 10 minutes over low heat.
Flavor of the tea depends on the quality of the green tea leaves.
Tips: kashmiri tea leaves are different from china or Peshawari tea leaves
Toss water and tea leaves up and down briskly while making Qahwa.

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Kashmiri pulao

Ingredients

Mutton ½ kg boiled with below potli

Ingredients for potli

Onion 1 cut in 4 pieces

Ginger 2 inch piece

Garlic 8 to 10 cloves

Fennel seeds 1 tbsp

Coriander seeds 1 tbsp

Mixed whole spices 1 tbsp

Column II

Rice ½ kg soaked and boiled till half done

Almonds blanched and sliced 3 tbsp

Raisons 3 tbsp

Boiled eggs 2

Apple 1 thinly sliced

Oil ½ cup

Whole mixed spices 1 tbsp

Onion 1 sliced

Salt 1 tbsp

Whole big red chilies 4 to 6

Method

Make a potli with all the given ingredients, put in a pan with mutton, 4 cups water and cooked till mutton tender. Heat oil ½ cup, add mixed whole spices and sliced onion. Fry until golden. Add boiled mutton with leftover stock, salt. Add boiled rice with whole big red chilies, cover and cook till done. Then open add almonds, raisons, apples, again cover and cook till done. Serve garnish with boiled eggs.

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Kashmiri Mutton Biryani and Delhi Koftay

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Kashmiri Pulao Recipe

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Recipe Ingredients

Koftay 1kg (beef)
Rice 2 ½ cup
Raisin 1 cup
Almond 15 to 20
Onion 4
Ginger garlic paste 1 tbsp
Green chili 4
Green cardamom 3 - 4
Yogurt 1 cup
Black cumin 1 tsp
Lemon 2
Salt to taste
Oil 1 cup
For stock:
Water 3 cup
Aniseed 1 tbsp
Whole coriander 1 tbsp
Onion 1
Garlic 1 bunch
Ginger 1 inch
Salt as required

Recipe Method

For stock take a pan add water, aniseed, whole coriander, onion, garlic, ginger and salt into pan to boil and take out water in a bowl.
Heat up oil in a pan and fry onion till it golden brown.
Remove half of fried onion.
In remaining half dad yogurt with cardamom, black cumin, green chili, half of raisin and almond, cook for 5 minutes.
Then add stock and when it starts boiling add rice in it.
Now shallow fry ready made koftay.
When all water dry in pan, covered it with lid and leave to cook on low flame.
For serving, first place layer of rice then place koftay, onion, almond and raisins from top.

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Kashmiri Qehwa Recipe

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Recipe Ingredients

Green Tea – 1 tsp
Cloves – 2
Cardamom – 3
Cinnamon – 1/2 tsp powdered or 1 stick
Almonds – 4
Saffron – a pinch
Sugar to taste
Water – 2 1/2 cups

Recipe Method

Coarsely chop the Almonds. Using the back of a wooden spoon, lightly crush the cardamom, cloves and cinnamon stick, if using.
Place the water, crushed cardamom, cloves and cinnamon in a pot and bring to a boil. Reduce heat and gently boil the water for about 5 minutes. Then add the green tea. Immediately turn off the heat. Let the tea steep in the water for about 2 minutes. Stir in sugar. Strain the tea.
To serve, divide the walnuts and saffron and place in tea cups or mugs. Pour tea over the saffron and Almonds pieces.

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