Flavour Diary: Kashmiri Cuisine

Kashmiri kahwa tea, is generally prepared from Kashmiri green tea leaves, in which spices like saffron, cinnamon, cardamom are infused and kahwa is usually served in transparent cups with sprinkles of almonds and walnuts. Kahwa is sweetened by sugar or honey and i skipped the sweetener as i don't use sugar in my tea or coffee ( don't think i am diabetic, instead i am have big fan of desserts and sweets hehehe).
Kashmiri Kahwa is traditionally prepared in a brass kettle known as a samovar, which has a central cavity to place live coals and a space for water and the ingredients to boil.

PC: Google Images

Kahwa is good for digestion after a heavy party food and aids in weight loss .... and because of spices used its a perfect home remedy for flu, cure chest congestion, severe cold and even headaches!. Depending on the spices used kahwa tea has its own flavor, taste and aroma. For special occasions, a few saffron (called `kong' in Kashmir) strands are added to it, and the tea is known as kong kahwa.
Kahwa is quick and easy recipe with few ingredients getting in to it to make it aromatic tea...

Level: easy
total time: 6 mins

Serves:1

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Water: 2 cups
Sugar/Honey to taste (optional and i skipped)
Green tea: 1 bag ( Use kashmiri green tea if available)
Cinnamon : 1 inch stick
Cardamom: 2
Saffron Strands : 1 pinch
Dry Rose petals: few
For Garnish you can used sliced almonds, chopped walnuts

Directions

In a saucepan add water and rest of the ingredients except green tea bag. And on medium high heat let the water comes to boil and let it boil for 2 or 3 mins and then add green tea bag and boil it for 1 or 2 minutes more.
Strain the tea and serve with sliced almonds or chopped walnuts or simply skip the garnish and serve hot.

Tips
If you are using Honey as sweetener then add honey to taste just before serving.

#Kashmirikahwa is going to be part of 78 #foodiemonday #regionalcuisine #bloghop recipes

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Kashmiri cuisine has its own flavours and taste compared to other regional indian cuisine. The use of mustard oil and fennel powder makes it different from others. Kashmiri cuisine is famous for its meat recipes but for today i am sharing one of the famous vegetarian recipe called Dum Aloo boiled/steamed potatoes). Kashmiri Dum Aloo is a simple recipe where baby potatoes are boiled, fried and cooked in yogurt sauce.
There are many variations in preparation of dum aloo like useage of onion , tomatoes and few exclude one or both...but for today's recipes it's No Onion No Garlic and No Tomato recipe.So this can be enjoyed during fasting (vrat) too.

Level: Easy

Total time: 30-40 mins
serves: 2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Baby Potatoes: 300gms
Yogurt: 1 - 1 1/2 cup(alway use fresh no sour yogurt)

Oil for frying
Kashmiri Red Chilli Powder: 1 teaspoon (to taste)
Fennel Powder: 2 teaspoon
Cumin Powder: 1/2 teaspoon
Garam Masala Powder: 1/2 teaspoon
Turmeric Powder: 1/2 teaspoon
Mustard Oil:2 tablespoons
Cardamom/Elaichi: 1 or 2
Cinnamon/Dalchini: 1/2 inch

Cloves/Laung: 2
Salt to taste
Chopped Coriander to garnish

Directions

Boil and peel the potatoes.With the help of fork, prick the potatoes randomly.

In a pan add 1/4th cup of oil and fry potatoes, till it turns golden brown or deep fry the potatoes.

In a small bowl add red chilli powder,fennel powder, garam masala powder, cumin powder,turmeric powder and water(1/4th cup).

In another pan add mustard oil, let it heat up until smoky and then add cloves, cinnamon and cardamom.

Add chilli powder water to it and turn to off the heat.Stir once.

Now add whisked yogurt and stir vigorously and turn the heat one and stir continuously and bring it to boil.

Now add fried potatoes,salt,water (1/2 - 3/4 cup) and stir once and turn the heat to medium and close the lid and let it cook for 8-10 minutes. Stir in between to avoid burns at bottom.Check the consistency and then off the heat and garnish with chopped coriander.

Serve it with any flavoured rice or roti or flatbread.

Tips
If you add yogurt in hot oil it will breaks, so you have to add when the oil is at medium heat and stir it continuously to prevent from breaks in yogurt.