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Contents JAMMU AND KASHMIR Kashmiri Naan Zafrani Pulao Kashmiri Dum Aloo Dum Nadru- Spicy baked Lotus roots Chamani Qualiya Haak- Kashmiri Spinach Phirni- Creamy rice flour pudding HIMACHAL PRADESH Bhatura Sattu Paratha Jeera Rice Chana Madra Kadhi Poppy seeds Halva/ Halwa BOOKS Kangra Valley Green Tea UTTARANCHAL/ UTTARAKHAND Mandua ki Roti DC Thechwani Ras Kafuli Jholi Chainsoo Kaapa Jhangora ki Kheer PUNJAB Punjabi Laccha Paratha Mooli Paratha Sarson ke Saag Methi Matar Malai Paneer Tikka Maharani Dal Gulkhand Peda HARYANA Makki di Roti Sweet Rice Dal Makhni Baingan Da Bharta Rajma Sabat Aloo Dahi Bhalle Apple Rabri BOOKS DELHI Parath Paratha Shahi Paneer DC Gobhi Manchurian Paneer Taash Kebab Potato in Yogurt Gravy Kachori Pista Kulfi JAMMU AND KASHMIR Kashmir, the northern tip of the Indian State has a rich and interesting culinary past. It all starts with the famous Wazwan; the most awed 36 course Kashmiri Muslim banquet! This was an old tradition, which is rarely seen today but cherished with immense fondness. The cuisine culture here is an amalgamation of the foods of Kashmiri Muslims and the Kashmiri Pundits. Earlier, the use of asafoetida was exclusive to the Pundits, as the Muslims avoided it, and the same was the case with garlic and onions, only these were avoided by the Pundits. The State revels in its exquisite and varied culinary marvels, and has maintained a distinct personality of its own. The natives are voracious meat-eaters, and prefer lamb to most other meat. Not many dishes are prepared in Kashmir without the use of yogurt. Rice is the staple food and the State is famous for its fine array of biryanis. One can think of all possible methods of including lamb, yogurt and potatoes in their dishes and still discover more possibilities in Kashmiri cuisine! An exciting tour of the most preferred vegetarian foods in Kashmir! KASHMIRI NAAN Kashmiri naan is a legendary cuisine of the state and is prepared with a rich stuffing inside. See how it is done byBOOKS following this easy recipe. Ingredients For Dough • 6 cups all purposeDC flour • 2 cups thick milk • ½ tsp baking powder • 2 tsp sugar (granulated) • Oil • Salt, to taste For Stuffing • 1 cup sugar (granulated) • ½ cup cashew nuts 1. Cut the cheese into small cubes. 2. Take a heavy bottomed pan and heat the mustard oil in it. Deep fry the cheese cubes until they turn light brown in colour and remove from oil. 3. Now, take another pan and pour water in it with turmeric powder. Make sure that there is just enough water to cover the cheese cubes. 4. When the water starts to boil put cheese cubes in it and simmer it for 20 minutes. 5. Now, add cloves, cinnamon powder, cardamom powder, cumin powder, asafoetida and milk to the water and let it cook for another 10–12 minutes. 6. Before serving, heat the ghee in a pan and add cumin seeds to it. Pour this mixture over the cheese and serve hot. HAAK Haak is basically spinach prepared in the Kashmiri way. The spinach prepared in a simple way retains its nutritive value and brings out the true flavor of the leaves. Ingredients • 500 grams spinach • 2 small bunches spring onions, BOOKSsliced • 2 tbsp mustard oil • 1 tsp yellow mustard seeds • ¼ tsp Kashmiri garamDC masala To Make Haak 1. Remove the tough stalks from the spinach. 2. Heat mustard oil in a pan. 3. Season the mustard seeds and add garam masala, spring onion and stir in the spinach until they wilt. 4. Cook spinach over a medium heat for 10–15 minutes until most of the water has evaporated. Do not cover the pan until it gets cooked. make the consistency thin. 2. In hot oil add the fenugreek seeds and when they splutter, add the cloves. 3. Wait for 3–4 seconds before adding asafoetida and whole red chillies. 4. After which, add the chopped onion and fry till it turns light brown in colour. 5. Add turmeric powder, red chilli powder and coriander powder. 6. Sauté for about 30 seconds. 7. Add the yogurt–gram flour mix to the onions and then add salt to it. If it appears to be very thick adjust the consistency by adding some more water. 8. Bring to a boil and then let it simmer on medium heat for 20 minutes. 9. Add the pakoras to it before serving or the bundi, and garnish with coriander leaves. Note: Look for a description of Kadhi in the food glossary. POPPY SEEDS HALWA Poppy seeds halwa is just the dessert that the typical north Indian, with a well flossed sweet tooth would like to gorge on. Halwas are already popular across the country and this one just adds to the frenzy! Ingredients BOOKS • ¼ kg poppy seeds • 1 litre milk • 1small bowl of milk cream • 1 kg sugar DC • Dry coconut, ½ of the coconut shredded very fine • ½ kg ghee • 1 tsp cardamom powder • Dry fruits, as required (almonds, pistachios, cashew nuts) To Make Poppy Seeds Halwa 1. Soak the poppy seeds in water overnight. For every 1 bowl of poppy seeds, there needs • ¼ tsp turmeric powder • 1 tbsp rice powder or rice paste • 2 tbsp yogurt (optional) • 1–2 cups water • 2 tsp salt or to taste • 2 tbsp oil (preferably mustard oil) • Ghee, as required To Make Kafuli 1. Wash the spinach and fenugreek leaves thoroughly with water, chop them and boil along with green chillies in just enough water till they become tender. 2. Further, mash them into a paste with the help of a blender. 3. Slice the ginger and garlic fine. Keep them aside. 4. Heat the oil in a pan and add the garlic and ginger. Sauté till they turn a light brown in colour. Then, add the cumin seeds and asafoetida. 5. Add to this, the mashed leaves and chillies along with turmeric powder, dry coriander powder and salt. BOOKS 6. Add some water to the pan and bring it to boil. 7. Add the rice paste or the rice powder dissolved in water. 8. Cook it covered for approximately 10–12 minutes on low heat till the gravy thickens. Add water if necessary.DC 9. Garnish the preparation with pure ghee and serve hot with either roti or steamed rice. JHOLI Jholi, a Garhwali cuisine is very thin gravy usually made out of tomatoes, potatoes or other tubers. Here, we use curd and it is comparatively thicker. Either gram flour or rice flour can be used for its preparation. Ingredients • 1 cup gram flour or rice flour • 3 cups yogurt • 4 –5 garlic cloves • 1 tsp cumin seeds • 4 –5 whole red chillies • A pinch of asafoetida • ½ tsp dry coriander powder • ½ tsp turmeric powder • ½ tsp red chilli powder • 3 tsp salt or to taste • ½ cup oil or ghee • 3 cups water • Spinach or fenugreek leaves, chopped (optional) To Make Jholi 1. Mix the gram flour with ¼ tsp of turmeric powder and half a tsp of salt. Make a thick paste of it with the help of water BOOKSadded gradually and folding it with a spatula. 2. Mix the paste with yogurt and water and churn it well. 3. Heat the oil in a pan or skillet. 4. Add garlic cloves to it. 5. When the garlic clovesDC turn light brown in colour, add red chillies and asfoetida . 6. Pour the yogurt mix into the pan and add a bit of turmeric powder, dry coriander powder, red chilli powder and salt. 7. Start cooking till the gravy becomes thick. 8. Cook for another 10–15 minutes. Preparing it with rice flour requires a few more minutes of cooking. Do add enough water to keep the consistency thin. 9. Just before putting off the flame, add a fewchopped spinach leaves or chopped spring onions. Continue cooking till the leaves become tender. keep aside. 2. Peel and grate the radishes. Squeeze and drain all the water. 3. Heat the pan and fry the radishes until they turn a light brown in colour. Add salt, red chilli powder, green chillies, coriander leaves and mix well. Allow it to cool. 4. Take some dough and roll into a small puri. Put 2 tsp of stuffing and cover all the sides. Roll again into a thick, round parantha. 5. Heat a griddle and fry the mooli ka paratha on both sides to make it crispy and brown and serve hot with raita or curry. SARSON KE SAAG Sarson ke saag, is a popular dish prepared with mustard leaves and is often accompanied by makki di roti. Ingredients • 1 kg green mustard leaves • 250 grams spinach • 2 fresh turnips, peeled and chopped • 3–4 garlic cloves, finely choppedBOOKS • 2 inch piece of ginger, finely chopped • 2–3 green chillies, finely chopped • 2 tsp maize flour • 1 ½ tsp powderedDC jaggery • Salt, to taste For Tempering • 3 tsp ghee • ½ tsp red chilli powder • 2–3 green chillies, finely chopped • 1inch piece of ginger, finely chopped To Make Sarson Ke Saag 1. Wash and rinse thoroughly and then chop the mustard and spinach leaves. 2. Cook the leaves in a pressure cooker with garlic, ginger, green chillies and turnips. Add salt and half a cup of water. The leaves will be done in 15–20 minutes. Remove from fire and let it cool for a while. 3. Grind the spinach to a coarse paste. Add maize flour and cook for 20 minutes on low heat. 4. Prepare the seasoning with ginger, green chillies and red chillies in ghee and add this directly to the hot mixture. Mix lightly till it blends well with the leaves.

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