Food of Jammu and Kashmir

1. Nadir Yakhin :

A few of the friends of Spiceroots recently asked me to share some traditional recipes from Kashmir. Today I chose to share the Nadir Yakhin

Lyodur means yellow (turmeric) and tschaman means cottage cheese or simply paneer. This dish is simply Cottage Cheese cooked in creamy turmeric based gravy. It is a top favourite amongst vegetarian Kashmiris and is very often cooked on a day to day basis.

3. Yakhni :

Is a yoghurt based mutton gravy, which excludes the use of turmeric and chilli powders in its preparation. The dish is primarily flavoured with bay leaves, cloves and cardamom seeds. Its really mild and is considered to be subtle in taste.This is eaten with rice, and is often accompanied with a more spicy sidedish.

4. Syun Pulaav :

Clean, wash and cut the mutton into one inch sized cubes. Clean, wash and soak the rice in water for half an hour and drain. Peel, wash and finely chop onions. Soak saffron in one tablespoon of milk. Blanch almonds, peel and cut into slivers. Pressurecook the mutton pieces with the ginger powder, aniseed powder, turmeric powder, salt and two cups of water till meat is tender. Heat the ghee in a vessel, add the cloves, black cardamoms, green cardamoms, cinnamon sticks and bay leaves and allow them to crackle. Add the chopped onions and fry them till golden brown. Add the soaked rice and fry gently. Add the cooked meat with the stock, saffron and enough water and cover and cook the rice till done.

5. Muj Gaad :

Muj gaad is one among the most favorite dishes of Kashmiri pandits. This dish basically comprises of fish which is deep fried first and then added to red spicy gravy along with radish and is then topped with grinded ajwain in the end. It is a dish to kill and die for.

6. Qeleeya :

There are many of us who are complete foodies and some may even embark upon special journeys to explore the cuisines of that location. India, being made up on thousands of ethnicities, there is a different flavour to every household cuisine and state cuisine. Kashmiri food also offers you a different taste that is sure to stay with you forever. Kashmiri cuisine is not only famous in India but worldwide. The special mix of herbs and spices adds a little something extra to the taste making it absolutely delicious. The ancient tradition of this area

7. Tschok Wangan :

amatarBaingun takes less time and is very easy to cook . It is very tasty and is available throughout the year. it can be served with chappati as well as boiled rice.