Amir commented, “You’ll by no means get the style of kashmiri meals in Delhi”. I used to be zapped and sought after to understand the rationale in the back of it. I heard the oldsters from the Valley reminding me over and over that Kashmiri greens and dishes can by no means be discovered anyplace else rather then Kashmir. I at all times introspected in this and sought after to understand extra concerning the Kashmir meals. This led me to understand more than a few issues concerning the Kashmiri delicacies, recipes, dishes, greens, spices, and many others.
The real delicacies from Kashmir is identified during the other spices which are added to more than a few dishes. I by no means knew this truth even though I tasted lot of kashmiri dishes. One high-quality day, the lady-my visitor my Kashmir-exhibited the contents of the bag. She mentioned, “Those are the spices or masalas from the land of Kashmir. They’re distinctive in themselves-in style and taste. After I could be cooking to your kitchen, I would like you to understand it very sparsely”. “Hmmm”, I assumed.
She passed me other packets in order that they may well be crammed in jars and saved correctly. She opened the primary packet and mentioned, “This is known as PUDINI”. She poured them in her palm and sought after me to sniff them. It used to be dried mint leaves. That they had very sturdy scent. She added, “I bought those leaves in summer time and dry them within the solar. As soon as they’re dried, I take advantage of them in few dishes right through the wintry weather months”. Superior and I used to be curious to understand the dishes during which they’re added.
She picked up the following packet. It used to be referred to as KOSHUR MARTSIVAGUN OR KOSHUR MARCHWAGAN. It’s present in pod shape. It’s powdered and applied within the kitchens. You will need to factor for lots of the dishes through which the chilli powder is added along side tomatoes to get obtrusive and great pink colour. It’s not anything however the pink kashmiri chilli powder. It used to be completely pink colour. She mentioned that this chilli powder isn’t very highly spiced, on the other hand, it provides the standard pink colour to the dishes.
The following spice used to be DALCHINI or CINNAMON. It has distinctive scent and is added in some dishes to get this particular taste. It isn’t added in all dishes of the kashmiri delicacies. Simplest particular dishes and drinks require this spice. I got here to understand that it’s utilized in other forms-
a) Giant items of cinnamon
b) Small items of cinnamon
c) Powdered cinnamon
d) Cinnamon added at once into the boiling water
e) Cinnamon fried in oil or ghee(saturated butter)
f) Oil is heated and brought out of the fireplace after which the cinnamon piece or powder is added to the oil
g) Sprinkle the cinnamon powder over the dish and the recent oil is poured over it
I used to be inspired via those easy guidelines which actually give other flavors for a similar spice in more than a few dishes.
The opposite spice in line used to be CLOVE. It is known as RONG or LAUNG. One can differentiate it in its measurement and scent. On occasion even the colour is the principle distinction between KOSHUR RONG and different cloves to be had in India. It is usually utilized in other ways identical to the cinnamon.
Turmeric could also be used broadly in kashmiri dishes. It is known as LAIDER. I noticed the adaptation within the two sunglasses of YELLOW colour. The koshur laider is bit extra finer yellow in colour. The turmeric powder to be had in different states of India is deep yellow in colour. The Islamic koshur cuisines don’t use laider in all dishes. Then again, it’s added to greens, pulses and meat merchandise whilst they’re being boiled in water.
Cumin seeds is known as ZEER or Z’UER in Kashmiri language. There are two types of it to be had within the markets and they’re
a) Brown skinny and slim seeds
b) Brown and little bit thick seeds
In contrast to different North Indian dishes of India, those seeds don’t seem to be added in all koshur curries or biryanis. Their use is proscribed in utilization. Except for those seeds, yet one more selection is provide and is used broadly in Koshur Islamic meals. They’re deep black in colour. They possess unique scent and style. They’re dear additionally. Those are referred to as SHAHI ZEERA. In different phrases, they’re confined to wealthy and particular dishes.
Yet one more spice used to be proven to me. It used to be referred to as BAED A’EUL. It’s black cardamom. It’s utilized in lots of the Koshur Islamic delicacies. Once more there are other ways during which it’s used. It isn’t utilized in massive numbers. I’ve noticed the kashmiri girls the use of both one or 5 in quantity. It has undoubtedly peculiar style and taste to the dishes. I understood it as I started cooking increasingly more of Kashmiri dishes at house.
There’s yet one more spice commonplace to Kashmir and different North Indian states. Sure, it’s KASOORI METHI. It’s not anything however the dried fenugreek leaves. I used to be amazed to look their utilization within the koshur islamic dishes. Once more those leaves are confined to few dishes best. They actually upload the EXCELLENT AROMA to the dish and the instant it’s added, one can scent its conventional perfume in all the area. I acknowledge its scent straight away. One tip that I learnt about using this spice is that the dried leaves will have to be overwhelmed and crumbled between our two hands and sprinkled lightly over the curries and canopy the utensil or the casserole immediately. This provides a distinct scent to the dish.
The girl picked a packet and instructed me that the spice could be very particular one. In truth, it’s grown specifically in Kashmir. It is known as SAFFRON or KONG or ZAFRAAN. It’s SOUL of the koshur delicacies. It’s added in several meals dishes and drinks additionally. It has the particular yellow colour. In truth, I got here to understand to spot its authenticity from Rajoun(one in all my Kashmiri pals). He took few strands of saffron and positioned them in his mouth. After few seconds, he opened his mouth and requested me if I may just see some colour or no longer. If there may be the colour provide at the tip of the tongue, then the saffron is original via nature. In a different way it isn’t.
The opposite packet used to be stuffed with stack of dried plants. It is known as MAWAL in kashmiri language. Those are dried cock’s comb plants. I used to arrange the hen curry. Then again, I used to be no longer satisfied via the colour of the dish. The girl at my position knowledgeable me that one will have to upload mawal to the non-vegetarian dishes to get the standard pink colour within the dish. That is the name of the game in the back of the pink colour found in some hen or mutton dishes.
The instant I noticed the contents of the packet, I shouted on the most sensible of my voice and identified them to be coriander seeds. Those are referred to as DHANIWAL. My visitor instructed me that dhaniwal is used within the following ways-
a) Contemporary coriander leaves
b) Dried Coriander seeds
c) Dried coriander leaves
d) Coriander powder
The above discussed sorts are used to arrange other dishes in Kashmir. The recent leaves possess extra-ordinary scent. I noticed that those leaves don’t seem to be chopped or minimize into high-quality items with knife or chopper. They’re merely damaged into 3 portions and added to the dishes(clearly after washing the sprigs below the operating water).
The contents of the next packet had been mild brownish powder. I used to be instructed that this is known as SONTH or SHOUNT. It’s not anything however dried ginger powder. It’s often used spice in Kashmir Valley. Once more its presence is definitely known and added to big dishes best. That is distinctive spice discovered and utilized in Kashmiri cuisines. It’s utilized by each Kashmiri Islamic and Hindu people.
Different spice which is used broadly in authentic kashmiri meals is BAEDYN. It’s powder of fennel seeds. Kashmiri Hindus use each cast and powdered type of fennel seeds. Then again, Kashmiri Islamic people use it best in powdered shape. This undoubtedly complements the style and scent to the dish.
Inexperienced cardamoms are at all times saved and provide within the kashmiri kitchens. The are broadly utilized in many meals dishes and drinks. It is known as A’EUL. I’ve no longer noticed the powdered type of it being utilized by people. It’s overwhelmed and seeds are merely added to the curries or rice pieces. Koshur a’eul are somewhat lengthy and slim in form.
To my wonder, I discovered tamarind utilized in kashmiri dishes. It is known as TAEMBER. It’s tangy and provides that more notch to the dishes. It’s observed within the kitchen cabinets. It’s in most cases added in gravies and pulp is extracted from the tamarind.
Praan is different particular spice of Kashmiri Islamic kitchens. They’re solely other more or less onions to be had completely in Kashmir. I got here to understand that they’re very dear and no longer simply to be had within the Valley additionally. It has an excessively unique scent. It’s specifically utilized in WAZWAAN. It is usually referred to as shallots.
ZERESHK is any other spice of Kashmir. They’re the Currant Berries and utilized in few particular dishes. I do know for positive that those seeds are used broadly in persian dishes. Thus, I understood that those are particularly utilized by Islamic people of Kashmir reasonably than the Hindus. Its utilization is confined to positive dishes best.
Except for those spices of Kashmir, different much less identified spices are indexed below-
a) Sesame seeds
b) Poppy seeds
c) Pomegranate seeds
d) Dried pink coloured pomegranate peel
Those don’t seem to be broadly utilized in kitchens. Then again, their additions to precise dishes are provide and identified to simply few girls best.