Fascination is what lies in flesh and bone,
Whereas real beauty resides in the soul.
You might wonder what does this have
anything to do with food, well it does.
Beauty is a trademark feature of Jammu Kashmir,
with scenic landscapes and free flowing nature,
consider this an invitation for you to have a gala experience;
wherein you can prepare delicacies from this state,
in you very own kitchen, experimenting and trying out new cuisines everyday.
- Rogan Josh
Roast coriander, cumin, poppy seeds, almonds, black cardamoms, pepper, cloves, mace and deggi mirch in a pan. Grind the roasted ingredients accordingly so that you can make a paste along with ginger, garlic and nutmeg, by adding a little water to the mixture at regular intervals.
Heat ghee in a pan slightly bigger than the one used earlier, bay leaves, cinnamon and green cardamoms stirred for a few seconds, add onions and fry till they are golden brown, add the ground paste, tomatoes, turmeric, and chilli powder to add requisite flavour to the mixture. Fry it well till the gravy turns thick, and add a bowl full of curd and mix till it is well blended.
When oil starts separating, add the meat, salt and sugar, to make sure you cook till the meat is properly cooked and turns light brown in colour and texture after a while. Add a cup of warm water and mix the mixture well to let it boil for some time so that you get the desired properties from your recipe. Close the pan and simmer the stove on low heat till the meat is well cooked. When gravy becomes thick, you can remove the pan from your gas. Serve the dish hot.
2.Rista
Hammer boneless meat on a smooth stone with a wooden mallet and make sure that you are adding the meat as you are pounding. Ensure the pulp is properly mixed, so that we can create circular caricatures. Add brown cardamom powder, a little salt and 1 teaspoon ginger powder. After mixing well, make sure each ball is around 4 inches in diameter.
Heat the oil on a large, heavy pan, and accordingly add sauté salt, asafoetida and a glass of water along with red chilli powder. Keep on stirring till the solution leaves its initial red colour. Add about 8 glasses of water and the rest of the spices and boil the dish accordingly. While the gravy is still boiling, add them meat balls slowly and let the solution boil for approximately one hour.
Add them extracts, and simmer for 15 minutes. Serve with steaming plain rice.
3. Kashmiri Paneer
Grind the thandai mixture, strain and mix with half a cup of water. Grind almost eight almonds and mix them with thandai. With the curd set aside after all the water is drained. Mix ghee, cardamom powder, peppercorns, 3 table spoons of curd, and ginger garlic paste on a vessel. Cover the pan with a lid and cook for some time on high flame. Mix chili powder, turmeric powder, salt, curd, thandai, while you cover the pan with a lid and cook. Add paneer, mix and cook for a few minutes. Cut two almonds into different slices. Remove the vessel placed on a stove. Add almond slices and cardamom powder, thoroughly mixed with each other, and is best served hot.
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The popularity, and the importance of Kashmiri Shawls, in the handicraft markets of India, is an age old tradition which has been passed down from generation to generation. Kashmiri shawls are in high demand as far as international markets are concerned. The production of these shawls is not an easy task, for it requires a lot of patience and practice, as a result of which the shawls are very soft and comfortable. Colorful threads are used in the embroidery for these shawls, where the raw material is hand-woven, before being properly embroidered. Most of the Kashmiri shawls are made out of three fibers, wool, Pashmina and Shahtoosh. Once the raw material is woven, the shawls are decorated with different motifs and embroidered designs.
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