Amir commented, “You can by no means get the taste of kashmiri food in Delhi”. I was zapped and wished to know the explanation behind it. I heard the folks from the Valley reminding me again and again that Kashmiri vegetables and dishes can by no means be found wherever else other than Kashmir. I normally introspected on this and wished to know more about the Kashmir food. This led me to know many points about the Kashmiri delicacies, recipes, dishes, vegetables, spices, and so forth.
The genuine delicacies from Kashmir is identified via the distinctive spices that are additional to many dishes. I by no means realized this point while I tasted good deal of kashmiri dishes. One particular great working day, the girl-my visitor my Kashmir-exhibited the contents of the bag. She stated, “These are the spices or masalas from the land of Kashmir. They are exceptional in on their own-in taste and flavor. When I would be cooking in your kitchen, I want you to perceive it quite cautiously”. “Hmmm”, I believed.
She handed me distinctive packets so that they could possibly be crammed in jars and saved properly. She opened the to start with packet and stated, “This is known as PUDINI”. She poured them in her palm and wished me to odor them. It was dried mint leaves. They had quite sturdy odor. She additional, “I procured these leaves in summertime period and dry them in the sunlight. When they are dried, I use them in couple of dishes for the duration of the winter months”. Wonderful and I was curious to know the dishes in which they are additional.
She picked up the up coming packet. It was known as KOSHUR MARTSIVAGUN OR KOSHUR MARCHWAGAN. It is found in pod form. It is powdered and utilized in the kitchens. It is quite crucial ingredient for most of the dishes wherein the chilli powder is additional along with tomatoes to get glaring and wonderful crimson color. It is nothing at all but the crimson kashmiri chilli powder. It was certainly crimson color. She stated that this chilli powder is not quite spicy, however, it adds the common crimson color to the dishes.
The up coming spice was DALCHINI or CINNAMON. It has exceptional odor and is additional in some dishes to get this special flavor. It is not additional in all dishes of the kashmiri delicacies. Only special dishes and drinks call for this spice. I came to know that it is used in distinctive kinds-
a) Huge items of cinnamon
b) Compact items of cinnamon
c) Powdered cinnamon
d) Cinnamon additional immediately into the boiling water
e) Cinnamon fried in oil or ghee(saturated butter)
f) Oil is heated and taken out of the fireplace and then the cinnamon piece or powder is additional to the oil
g) Sprinkle the cinnamon powder more than the dish and the incredibly hot oil is poured more than it
I was amazed by these simple guidelines which actually give distinctive flavors for the same spice in many dishes.
The other spice in line was CLOVE. It is known as RONG or LAUNG. One particular can differentiate it in its sizing and odor. At times even the color is the key change amongst KOSHUR RONG and other cloves readily available in India. It is also used in distinctive methods just like the cinnamon.
Turmeric is also used greatly in kashmiri dishes. It is known as LAIDER. I observed the change in the two shades of YELLOW color. The koshur laider is little bit more finer yellow in color. The turmeric powder readily available in other states of India is deep yellow in color. The Islamic koshur cuisines do not use laider in all dishes. Having said that, it is additional to vegetables, pulses and meat goods although they are remaining boiled in water.
Cumin seeds is known as ZEER or Z’UER in Kashmiri language. There are two varieties of it readily available in the markets and they are
a) Brown slim and slender seeds
b) Brown and minimal little bit thick seeds
As opposed to other North Indian dishes of India, these seeds are not additional in all koshur curries or biryanis. Their use is constrained in usage. Aside from these seeds, just one more range is current and is used greatly in Koshur Islamic food. They are deep black in color. They possess unique odor and taste. They are costly also. These are known as SHAHI ZEERA. In other terms, they are confined to abundant and special dishes.
One particular more spice was shown to me. It was known as BAED A’EUL. It is black cardamom. It is used in most of the Koshur Islamic delicacies. Again there are distinctive methods in which it is used. It is not used in huge quantities. I have observed the kashmiri women using either just one or five in number. It has unquestionably amazing taste and flavor to the dishes. I comprehended it as I commenced cooking more and more of Kashmiri dishes at house.
There is just one more spice widespread to Kashmir and other North Indian states. Certainly, it is KASOORI METHI. It is nothing at all but the dried fenugreek leaves. I was astonished to see their usage in the koshur islamic dishes. Again these leaves are confined to couple of dishes only. They actually insert the Great AROMA to the dish and the instant it is additional, just one can odor its common fragrance in the complete property. I figure out its odor quickly. One particular suggestion that I learnt about the use of this spice is that the dried leaves should really be crushed and crumbled amongst our two palms and sprinkled evenly more than the curries and deal with the utensil or the casserole quickly. This adds a special odor to the dish.
The girl picked a packet and instructed me that the spice is quite special just one. In point, it is grown specially in Kashmir. It is known as SAFFRON or KONG or ZAFRAAN. It is SOUL of the koshur delicacies. It is additional in distinctive food dishes and drinks also. It has the special yellow color. In point, I came to know to recognize its authenticity from Rajoun(just one of my Kashmiri mates). He took couple of strands of saffron and placed them in his mouth. Just after couple of seconds, he opened his mouth and asked me if I could see some color or not. If there is the color current on the suggestion of the tongue, then the saffron is authentic by character. In any other case it is not.
The other packet was comprehensive of stack of dried bouquets. It is known as MAWAL in kashmiri language. These are dried cock’s comb bouquets. I used to put together the rooster curry. Having said that, I was not persuaded by the color of the dish. The girl at my put educated me that just one should really insert mawal to the non-vegetarian dishes to get the common crimson color in the dish. That is the solution behind the crimson color current in some rooster or mutton dishes.
The instant I noticed the contents of the packet, I shouted at the best of my voice and identified them to be coriander seeds. These are known as DHANIWAL. My visitor instructed me that dhaniwal is used in the following methods-
a) Contemporary coriander leaves
b) Dried Coriander seeds
c) Dried coriander leaves
d) Coriander powder
The previously mentioned stated varieties are used to put together distinctive dishes in Kashmir. The refreshing leaves possess excess-common odor. I observed that these leaves are not chopped or slash into great items with knife or chopper. They are simply broken into 3 pieces and additional to the dishes(certainly following washing the sprigs less than the running water).
The contents of the following packet have been gentle brownish powder. I was instructed that this is known as SONTH or SHOUNT. It is nothing at all but dried ginger powder. It is normally used spice in Kashmir Valley. Again its presence is conveniently discovered and additional to special dishes only. This is exceptional spice found and used in Kashmiri cuisines. It is used by each Kashmiri Islamic and Hindu folks.
Other spice which is used extensively in genuine kashmiri food is BAEDYN. It is powder of fennel seeds. Kashmiri Hindus use each good and powdered form of fennel seeds. Having said that, Kashmiri Islamic folks use it only in powdered form. This unquestionably boosts the taste and odor to the dish.
Green cardamoms are normally saved and current in the kashmiri kitchens. The are greatly used in numerous food dishes and drinks. It is known as A’EUL. I have not observed the powdered form of it remaining used by folks. It is crushed and seeds are simply additional to the curries or rice goods. Koshur a’eul are a little bit prolonged and slender in condition.
To my surprise, I found tamarind used in kashmiri dishes. It is known as TAEMBER. It is tangy and provides that excess notch to the dishes. It is observed in the kitchen cabinets. It is normally additional in gravies and pulp is extracted from the tamarind.
Praan is other special spice of Kashmiri Islamic kitchens. They are completely distinctive type of onions readily available solely in Kashmir. I came to know that they are quite costly and not conveniently readily available in the Valley also. It has a quite unique odor. It is specially used in WAZWAAN. It is also known as shallots.
ZERESHK is one more spice of Kashmir. They are the Currant Berries and used in couple of special dishes. I know for sure that these seeds are used extensively in persian dishes. Therefore, I comprehended that these are specially used by Islamic folks of Kashmir instead than the Hindus. Its usage is confined to sure dishes only.
Aside from these spices of Kashmir, other much less known spices are listed down below-
a) Sesame seeds
b) Poppy seeds
c) Pomegranate seeds
d) Dried crimson coloured pomegranate peel
These are not greatly used in kitchens. Having said that, their additions to distinct dishes are current and known to only couple of women only.