Knol Khol also known as Ganth Gobhi is most widely used vegetable in Kashmiri cuisine after Lotus Stem. Munj Haak is a popular Kashmiri vegetarian dish made with knol khol and greens and typically flavored with asafoetida. The recipe just needs handful of ingredients and can be made in a jiffy. The soupy texture of the curry is an ideal side dish to your meal specially to your rice. This particular recipe is adapted from Shehjar – A Gateway To Kashmir If you liked this traditional recipe, then don’t forget to share your views and feedback with me in comments…
Ingredient: asafoetida
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Raw Tomato Curry aka Hare Tamatar ki Sabzi is a spicy tangy, delicious side dish that comes from North Indian Cuisines. The recipe has passed on through various regions with different variations done, hence it doesn’t belong to any particular regional cuisine. A very popular dish in North Indian states like Rajasthan, Uttar Pradesh, Bihar etc, that goes well with roti/chapati/rice etc. Tomato is harvested in it’s green form or you can say when it is raw, chopped into pieces and then seasoned with Indian Spices. This particular recipe is made without Onion and Garlic hence making it close to…
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Cholar Dal is Bengal gram lentils cooked in coconut and spices. Slightly sweet in flavor and very aromatic because of usage of pure ghee, this dal is cooked in a very typical way by monitoring carefully as it shoud not get mashed completely. The very famous lentil dish from West Bengal, that is served with hot and fluffy luchi specially on the occasion of Jamai Shosti, where the Son-in-Law is served this along with many other delicacies in the platter. Chana Dal usually takes more time to cook as compared to other lentils, hence you can opt for the pressure…
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Unique char flavored mix vegetable dish from West Bengal that is delicious, aromatic and introduce you with the flavors of Bengal cuisine is ChorChori also known and pronounced as CharChari. Its basically a dry vegetable dish that has various versions like Alu Chorchori is made with Potatoes, Alu-Fulkopi Chorchori is a dry dish with Potatoes and Cauliflower, Begun Chorchori is made with Brinjal as the main ingredient and so on. Mix vegetable chorchori is typically eaten with plain steamed rice and dal. Being brought up in a multi-cultural family, i always got an advantage to explore various cuisines. Bengali cuisine…
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Kashmiri Rogan Josh is a delicious flavorful Lamb curry that comes from Persian origin. It is the signature dish of Kashmir, where the name is derived from Persian words in which Rogan meals oil and Josh mean Intense heat. Kashmiri Rogan Josh is an integral part of the lavish spread Waawan. No celebrations are complete without this signature dish, typically made with lamb but now days even mutton is used to make this authentic and aromatic Rogan Josh. Among few exotic ingredients used in the recipe, Alkanet root, better known as Ratan Jot is the most important one. It is…
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Yakhni is an authentic mutton/lamb dish that belongs to Kashmiri Cuisine. It is prepared in yogurt or curd along with assorted spices. Simple and easy to cook and doesn’t actually require skilled hands. It’s found that in many Kashmiri dishes there is a use of Mustard Oil which itself leaves and amazing cooking aroma and when combines with fennel powder the dish truly becomes exotic. Yakhni is so popular in the valley that it also has it’s veg version. For vegetarians, Lauki Yakhni is a delight to have. In the holy month of Rmadan , it’s noticed that we Muslims…
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Flavored yogurt curry that comes from the colorful Gujrat can be included as soup, starter or main course. The Gujrati kadhi is little different from the Punjabi, Sindhi or Maharashtrian Kadhi that usually comes with bhajiya or pakoda. Gujrati kadhi is warm, mildly sweet and extremely warm to the palate and digestive system. The consistency is not as thick as those regular kadhi, it’s thin and the sweetness comes by adding either sugar or jaggery. Flavored with ginger, green chilies, clove and cinnamon and tempered with curry leaves, mustard seeds and broken dry red chili… comes with a garnish of…
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Summers are almost on here, and this is when i scratch my brain a lot thinking what to make and what not to make. Weekend starts tomorrow and again my family will hog over all non veg stuffs, so i guess today is the time where i have a chance to make something that i can relish completely. Being a Rajasthani , besan or chickpea flour is something which is in my blood…lol. My dad use to love anything made with besan. One such amazing Rajasthani delicacy made with besan is GATTE KI SABZI. Cylindrical chickpea dumplings cooked with an…
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Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyogare is also known as huḷianna in some parts of Karnataka, puliyodharai in Tamil Nadu and puḷihora in Andhra Pradesh. It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili,curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and urad dal. Source – wikipedia Recipe inspired by Padhus Kitchen
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Once in a life time everyone must have visited a Dhaba and had a Dal Fry for sure. No road trip is complete without having a Dhaba stop and enjoying smocking hot Dal Fry with Tandoori roti…. sheer bliss! The thick dal, slow cooked and later tempered with absolutely aromatic spices gives a feeling of heaven on every bite you take…isn’t it? I have been mentioning about Anisa Arif from quiet a long time now, her spices and her knowledge about the flavors and spice mix is commendable and worth all the praise. Anisa has contributed a lot in my…
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With every passing day my diet plans are changing as per my body’s requirement. These days i have been asked by my trainer to intake lots of lentils and fibers. Though i am not a lentil eater and sometimes hate eating dal. Both me and my son are not much fond of the lentil varieties. Hence the best way to intake them is to either make some sweet or some savory. Sweet being a completely NO NO to me, i have no other option left than to make some tempting, delicious savories that has lentils and can fulfill my nutritional…
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Sindhi Dal Pakwan is a popular breakfast in Sindhi community. The pakwan served with spicy chana dal is often served in various special occasions and even in regular days for breakfast. Pakwan is crispy fried pooris made with a mix of both wheat flour and all purpose flour. As the pakwan is fried and teamed up with chana dal, it becomes rich and heavy to digest. Hence a tsp of ajwain is mixed with the flour while making pakwan that consist amazing digestive properties and prevents you from feeling blotted. Below i have provided both Dal and the Pakwan recipes…