Oh! Now it's time to discuss the vegetarian stuff, though it doesn't excite me much. But, I will still write about the Kashmiri veggies that not only are high on taste but also light on stomach. Our vegetarian cuisine also comprises rajma, matar palak and other North Indian dishes, but they are all cooked in Kashmiri style with different spices, which gives these dishes a distinct taste and aroma.
Lyodur Tschaman (yellow paneer): This cottage cheese dish is cooked with just turmeric, ginger powder, sauf powder and pinch of salt. Milk is later added to make a smooth yellow curry. There's another variety of cottage cheese in Kashmiri cuisine, called Vauzij Tschaman (red paneer). In this the cottage cheese is cooked in red curry. I don't know about other young Kashmiris but not being a fan of cottage cheese, am force-fed during family dinners.
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Dum Oluv: This is one of the most popular and most exploited dish in Kashmiri cuisine. I beg not to temper with this rich potato dish. This is a authentic Kashmiri dish, which does not have any kind of filling in potatoes and is neither cooked with tomatoes, onion and nor cream. In this, whole potatoes are cooked in red gravy, consisting spices and curd.
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Haaq (collard–green): Haaq is a dish that is liked by one and all. This humble leafy vegetable is cooked with just a pinch of asafetida. Apart from Kashmiri, this vegetable is used in Chinese and Thai dishes as well. Haaq with rice and curd is something that tastes heavenly.
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Monji haaq (White vienna): It is cooked in two different styles. One is without spices (as mentioned above) and another one with spices and red chillies. This veggie has a very distinct taste and is loved by every generation.
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Raazma-Gogji (kidney beans with turnip): Oh! This is one vegetarian dish to die for. No, I am not exaggerating it indeed is. Kidney beans and turnip cooked with very less spices. It has a little watery curry, people also add tomatoes for taste. But nothing can match the taste of original recipe.
Photo credit: mugup
After having heavy Kashmiri meals, one can have light Kehwa (green tea) or Sheer Chai to digest the food.
I can keep writing about Kashmiri food, but would have to end it here, as just writing and not having any of these at the moment is not justified. If you want any of these recipes, share your experiences, recipes. Write to us in the comment box below..
