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Here is a list of  5 popular dishes of Kashmir:

1. Rogan Josh

A must try dish for all the Lamb or meat lovers, Rogan Josh, 
an aromatic lamb dish is one of the signature recipes of Kashmiri cuisine. It was introduced in India with the coming of the Mughals. Robust with flavours of browned onions, various spices and yoghurt, it is a very healthy low-fat dish. Try it with rice or naan and you will yearn for more.

Rogan Josh is a deep red spicy lamb or mutton dish of Persian origin. It was brought to Kashmir by the Mughals. The dish has a thin red coloured gravy and a thick layer of oil on top. Serve with steamed rice or naan, it tastes delicious either ways. To make this rogan josh recipe, I have used little less oil as compared to the authentic version but you choose to increase the amount of oil. I can assure though that it tasted great with the amount of oil I used. I have also cooked it in a pressure cooker to save time but in earlier days, it was the slow cooking process that made the lamb extremly tender. The characteristic red color comes from the use of liberal amount of Kashmiri red chilli powder and ratan jot which is root of a plants having a deep red color. If ratanjot is not available, you can skip using it. It doesn’t change the taste of the dish dramatically so it could be optional to use it. Infact, I too didn’t use it this time as I was short of it. Some people also use dry cockscomb flowers in their recipe. Soak 1 cup dried flowers in 1 cup warm water for 15-20 minutes. Strain and use the water in the recipe. It gives a very peculiar taste and color to the dish. There are two different versions of this dish. Kashmiri Muslims prepares it with onion and garlic while the Pandits use only yogurt to make it. I have made the Kashmiri Pandit’s version today with no onion and garlic and it turned out delicious.

PREPARATION TIPS:


  • Ingredients Of Rogan Josh

    • 1 kg meat-cut into pieces
    • 5 cups water
    • 2 1/4 tsp salt
    • 1 Tbsp ground garlic
    • 1 cup pure ghee
    • 4 cloves
    • 8 green cardamoms
    • 5 tsp turmeric powder
    • 2 Tbsp onion paste-fried
    • 4 tsp Kashmiri red chilli powder-dissolved in a cup of water
    • 1/2 tsp saffron-ground and added to 2 tbsp warm water
    • 1 cup dry cockscomb (mawal) flowers-heated with a cup of water
    • 1/4 tsp black pepper powder































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  • 1.Boil the meat in the water; remove the scum with a ladle until the water is clear.
  • 2.Add the salt and the garlic. Boil until the meat is half done.
  • 3.Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.
  • 4.Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.
  • 5.Remove from heat and sprinkle a tbsp of water and cover.
  • 6.To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.
  • 7.Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.
  • 8.Add the cockscomb flower extract, saffron water and black pepper powder.
  • 9.Mix well and bring rapidly to a boil.

Making Video Of Rogan Josh:



2. Modur Pulav


Modur Pulao is a Kashmiri Sweet Pulao prepared using dry fruits and nuts. It is a delicious aromatic rice prepared using a surplus amount of ghee. It is a flavorful concoction of spices and nuts.
You will be amazed while cooking as all your senses will be occupied with the flavour emanating from the cinnamon, cloves, bay leaves and nuts added to the rice. Try this sweet pulao from your usual pulao and you will be preparing it more often.
Serve Modur Pulao along with Kashmiri Style Dum Aloo and Phulkas for a weekend lunch.
Modur Pulao is a delicious and aromatic recipe that leaves you craving for more. Learn how to make/prepare Modur Pulao by following this easy recipe. Read more at http://www.indobase.com/recipes/details/modur-polav.php#uSxAlPy2M0PWAEJD.99


Ingredients

  • 1 cup Basmati rice
  • 1 cup Sugar
  • 6 tablespoons Ghee
  • 3 Bay leaves (tej patta)
  • 6 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 6 Cardamom (Elaichi) Pods/Seeds
  • 1/4 teaspoon Whole Black Peppercorns
  • 1/4 teaspoon Saffron strands
  • 1 teaspoon tablespoon Dates , chopped
  • 1 teaspoon tablespoon Badam (Almond) , blanched
  • 1 teaspoon teaspoon Cashew nuts , chopped
  • 1 teaspoon teaspoon Raisins
  • Salt , as required
  • 3 cups Water

How to make Kashmiri Style Modur Pulao Recipe – Kashmiri Sweet Pulao

  1. To begin making the Modur Pulao Recipe, wash rice thoroughly with water and soak for half an hour. Drain the water and set aside.
  2. In a small bowl, soak saffron with a tablespoon of water.
  3. In a small saucepan, add 2 cups of water and bring it to boil. Add rice and cook for about 5 to 10 minutes. Ensure that the rice is only cooked 3/4th. Do not cook for long time.
  4. Drain water from the rice and set aside.
  5. In a non-stick kadai heat ghee over medium flame. Once the ghee is hot, lower the flame and add cloves, bay leaves, cinnamon stick, cardamom, and Peppercorns.
  6. Cook them until peppercorns clutter.
  7. Now, add sugar, 1/2 cup of water and cook until they dissolve completely. It should be in thick syrup consistency. Add the half cooked rice and give it a stir.
  8. Now add chopped dates, raisins, almonds and cashews to the rice. Soak dates and almonds in warm water for few minutes for chopping it without efforts.
  9. Combine them well and pour the saffron water on top of the rice.
  10. Cover the pan and cook rice over low flame for about 20 to 25 minutes until they are cooked well. Ensure to stir them occasionally to prevent it from being burnt at the bottom
  11. In case if you have added undercooked rice, add required amount of water. Ensure to check the consistency of the rice often to avoid overcooking
  12. Serve Modur Pulao warmly to satisfy your sweet tooth. Serve Modur Pulao along with Kashmiri Style Dum Aloo and Phulkas for a weekend lunch.

Making Video Of Modur Pulav:




3. Matschgand

Let the aroma of Kashmiri cuisine seduce your taste buds. Again a dish for the meat eaters, go ahead and try Matschgand if you wish to see the gluttony side of your personality! Matschgand is actually a dish of minced meatballs which is cooked in spicy red gravy. And it indeed is a dish which can totally seduce your taste buds!

87Matschgand Recipe is a dish of milled meatballs curved in spicy red gravy! If anybody yet plans a trip to the place: Here a few of the well-known Kashmiri cuisine

Ingredients of Matschgand:


Finely minced mutton – 1kg
Mustard oil – 3 ladle.
Salt to taste
Mirch powder (red pepper powder) – 2 table spoons
Saunf powder (fennel powder) – 2 table spoons.
Saunth powder (ginger powder) – ½ table spoon.
Garam masala (condiments) – 1 tea spoon .
Black cardamom seeds – 2 table spoons.
Zeera (cumin) – 1 table spoon.
Hing (asafetida) – ½ tea spoon.
Tej patte (bay leaves) – 2.
Desi ghee (pure ghee) – 1 table spoon.
Coriander or mint to garnish.


Matschgand Recipe Procedure:


1. In a bowl put minced mutton and add salt, Mirch powder, saunf powder, a pinch of saunth powder, one ladle mustard oil and two spoons of black cardamom seeds.

2. Mix all these nicely. Make mutton balls like the size of a medium lemon.

3. Heat a pan and add two ladles of oil. To this add zeera, hing, and half crushed laung and stir.

4. Now, it’s time to add Kashmiri Mirch, put about 50ml water and stir continuously to avoid the burning of Mirchi.

5. Heat it till water dries up.

6. Now add half glass of water, saunth, saunf, bay leaves, salt and boil it.

7. Gently put all the mutton balls one by one into the pan and cook on low flame for 10 minutes.

8. Now, add garam masala and ghee. Mix gently and cook for another one minute.


Making Video Of Matschgand:




4. Yakhni or Yoghurt Lamb Curry

If you wish to taste an authentic Kashmiri delicacy, then you must taste Yakhni which is lamb cooked in yoghurt based gravy. Yakhni is flavoured with mawal flowers, black and green cardamoms, onion paste and dry mint leaves with aromatic fennel seeds. Have it with well-cooked rice to enjoy the true flavour of this mouthwatering Kashmiri dish.

Yakhni came to be known in Kashmir during Akbar's rule. Yoghurt-based meat curries were part of Persian cuisine, and the Emperor introduced this style of cooking to his new state when he annexed it in 1586. Akhbar in fact influenced various regional cuisines if northern India, which have now evolved to become exclusives cuisines by their own right. Yakhni dishes are also seen in Greek and Turkish cuisines, but what sets the Kashmiri Yakhni apart is the absence of tomatoes. Certain recipes also avoid onions and garlic since the Kashmiri pundits didn't use those ingredients in their cooking. At a time when almost all Indian curry recipes included turmeric, onions and tomatoes as base ingredients, Yakhni was a class apart sans their addition.


Ingredients

  • 500 grams Lamb
  • 2 Onions , ground to paste
  • 2 teaspoon Garlic , ground to paste
  • 1-1/2 teaspoon Dry ginger powder
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 4 Black cardamom (Badi Elaichi)
  • 2 inch Cinnamon Stick (Dalchini)
  • 4 Cloves (Laung)
  • 1 teaspoon Cumin (Jeera) seeds
  • 1 teaspoon Garam masala powder
  • 1 cup Curd (Dahi / Yogurt)
  • 5 Kashmiri dry red chillies
  • 4 tablespoon Ghee
  • Salt , to taste
  • Water , as required
  • 1 tablespoon Mint Leaves (Pudina) , dry

How to make Yogurt Lamb Curry Recipe

  1. To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes. Then drain from water and grind into a paste.
  2. Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker.
  3. In a wide deep bottom pan heat ghee. Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil. Then add onion paste and sauté until the paste turns golden brown.
  4. Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute. Add ground red chilies paste and cook for a minute.
  5. Add cooked lamb pieces without the water and sauté for 3 to 4 minutes. Whisk yogurt well, add that to the curry, and give it a stir.
  6. If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender.
  7. Finally sprinkle garam masala, dried mint leaves, mix and serve hot. 
  8. Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal.

Making Video Of  Yoghurt Lamb Curry:





5. Dum Olav

While most of the Kashmiri cuisine dishes are non-vegetarian, there is something very special prepared with potatoes for the pure veggies. Dum Olav or Dum Aaloo, one of the most famous dishes of Kashmiri food. Dum Aaloo is cooked with yoghurt, ginger powder, fennel and other hot spices to give it a unique flavour and aroma. You can have it with chapatis or naan to get the most out of this all time favourite and popular Kashmiri cuisine dish.



Ingredients of dum aloo:

500 grams potatoes unpeeled
1 tablespoon oil
500 grams chopped tomatoes
1/2 teaspoon ground ginger
1 tablespoon grated ginger
1/2 teaspoon green cardamom seeds, ground
2 teaspoons fennel seeds, ground
4 dried red Kashmiri chillies, ground
1/2 teaspoon black cardamom seeds, ground
2 tablespoons concentrated tomato purée
1/2 teaspoon cumin seeds, ground
1 teaspoon coriander seeds, ground
3 large cloves garlic, crushed
1/2 teaspoon ground cinnamon
Oil to deep fry the potatoes
2 teaspoons honey
3 teaspoons sugar
3 teaspoons salt
1 1/2 cups plain yoghurt
Chopped coriander, ground fennel and Kashmiri chilli flakes to garnish

INSTRUCTIONS

Soak potatoes in cold salted water for 15 minutes. Pierce with fork and deep fry till golden. Keep aside.
Heat 1 tbsp of oil. Add all of the ground spices, concentrated tomato purée, fresh ginger and garlic. Cook on low heat for 5 minutes while stirring.
Add chopped tomatoes, 1.25 cup water, salt and sugar. Stir. Add the potatoes and mix again. Cook on low heat for 20 minutes till potatoes are tender.
Allow curry to cool. Add honey and yogurt. Add ground fennel seeds. Stir.
Garnish with chopped fresh coriander, ground fennel and Kashmiri chilli flakes. Serve Kashmiri dum aloo.


Making Video Of Dum Olav: