DOON CHETIN / KASHMIRI WALNUT CHUTNEY

 

Doon means walnuts in Kashmiri language and chetin is chutney. This easy to make chutney has a creamy texture and tastes amazing with the flavourful ingredients added to the walnuts. Traditionally a pestle and mortar is used to grind it keeping a coarse texture but these days it is done in a grinder. 

This can be served with kababs, main meal or as a dip. 

Ingredients:

Walnuts .......... 1/2 cup

Hung curd ........ 3-4 tbsps

Onion  ...............   1 small 

Garlic ................ 2 cloves

Green chillies ..... 2

Caraway seeds / Shahi jeera ... 1/2 tsp

Dried mintleaves .................... 1/2 tsp (You may also use few fresh leaves instead)

Kashmiri chilli powder ........ 1/2 tsp

Salt .................... to taste

Method:

1. Dry roast walnuts for few minutes on meduim flame.

2. Switch off the gas and add the shahi jeera. It will get roasted in the heated pan. Let them cool.

3. Transfer the ingrdients into a grinder and blend them to a slightly coarser texture.

Note:

This chutney tastes best when it is fresh. Make and enjoy it in smaller quantity. Because of the onion and hung curd content it may change the taste if stored longer than a couple of days.

Check out the video

This recipe is part of the "A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of the month is W and I chose to make this walnut chutney from the Kashmiri Cuisine. 

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SUSROOT / KASHMIRI SWEET FLATBREAD

Susroot is a delicacy of Dogra Community from Kashmir. It is a rich sweet flatbread loaded with crushed dry fruits and flavoured with cardamom, fennel seed powders. It is fried in pure Desi ghee.
This bread is specially made as a ritual when the bride goes to her in-law's place. After the bread is fried some coins are inserted in it as a symbol of prosperity. Susroot is sent along with many other goodies in the "Thaal".

Ingredients:
Maida ................... 1 & 1/4 cup
Icing sugar ........... 1/4 cup (add little more if you like it very sweet)
Almonds ............. 2 tbsps (crushed coarsely)
Pistachios ........... 2 tbsps (crushed coarsely)
Raisins ...... 8-10
Dessicated coconut ... 1 tbsp
Fennel seeds ............. 1 tsp (crushed coarsely)
Cardamom powder .. 1/4 tsp
Desi ghee ............ 1 tbsp (to add while kneading)
Salt ............. 1 pinch (to balance the taste - optional)
Desi ghee .......... 1 cup (for frying)
Thin coconut slices cut into semi-circle .. 4 pcs
Coins ........... 8-10 (to decorate)

Method:

Mix all the ingredients together. (except the last 3 ingredients)

Knead the dough adding water as needed.

Roll it out into a thick roti. Garnish it with the coconut slices as shown in the picture. (Fix the edges well into the roti so that they don't fall off.

Heat the ghee in a flat bottomed pan.

Fry the Susroot on a low flame adjusting the heat to medium in between.

Spoon the hot ghee from the pan on the roti while frying as we have to fry only one side.

Towards the end heat some ghee separately in a small pan to a smoking point and pour over the roti while frying it so that the top portion also gets cooked. It should not be too crisp on to as we have to insert the coins.

Remove it on a plate and insert the coins all around  You can sprinkle a little cardamom powder on it for extra flavour.

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MUJ GAAD / KASHMIRI FISH WITH RADISH

Muj Gaad is a Kashmiri Pandit delicacy. Deep fried fish and radish pieces are cooked together with Kashmiri ver masala and other spices like powdered fennel, Kashmiri chilli powder and asafoetida.
Mustard oil is preferred for this preparation. This is usually served with rice.
This is specially prepared on "Gada Bhatta" Festival which literally means "Fish and Cooked Rice". A plateful of rice and fish is first offered to the deity of the house, "Ghar Devata". After that feast begins and all the near and dear ones enjoy this special meal together.

Ingredients:
Fish ............. 250 gms
Radish .......... 1
Kashmiri ver masala .. 1 tsp
Kashmiri chilli powder .. 1 tsp
Asafoetida ..................... 1/4 tsp
Fennel powder ............ 1 tsp
Salt ....................... to taste
Turmeric powder ... 1/4 tsp
Mustard oil ............ 1/2 cup

Method:

1. Wash the fish slices and marinate them with salt, turmeric and chilli powder.

2. Cut the Radish into long thick chunks.

3. Heat mustard oil in a pan and bring it to a smoking point. Allow it to cool a little. Now tip in the fish slices. Fry them until crispy and golden brown. Remove and set aside.

4. Now in the same oil fry the radish chunks until done. Remove and set aside.

5. If the oil is too much you can remove a little in a bowl. Now add asafoetida and chilli powder followed by a cup of water. Let it boil.

6. Now season with fennel powder, ver masala and salt.

7. Tip in the fried radish pieces first. Simmer for few minutes









.

8. Next add the fried fish slices and simmer until the liquid is absorbed into the fish. You may keep a little gravy if you like. Add water accordingly.

9. Transfer them into a serving dish carefully. Serve with rice.

Check out the video

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DHANIWAL KORMA / KASHMIRI LAMB CORIANDER KORMA

Dhaniwal Korma is a flavourful lamb curry from Kashmir. It has a rich and creamy gravy with nut paste and flavoured with spices and saffron. You can relish it with Khamiri roti or Kashmiri pulao.

 In our group, "Shhhhh Cooking Secretly"  the theme of the month is "Jammu and Kashmiri Cuisine"
I am paired with Sasmita Sahoo Samantha who gave me the 2 secret ingredients - Mutton and Yogurt.
Sasmita blogs at The First Timer Cook  Do visit her lovely space and check out some lovely recipes.

Ingredients:

Mutton ............ 500 gms
Cloves ........... 3-4
Green cardamoms .. 4
Fried onion paste ... 3 tbsps
Garlic paste ............. 1 tsp
Turmeric powder ...... 1/2 tsp
Coriander powder ...... 2 tsps
Kashmiri chilli powder .. 1/2 tsp
Garam masala powder ... 1 tsp
Saffron ...................... 2 pinches
Cashew nuts ............. handful
Yogurt ...................... 1/2 cup
Milk ....................... 2-3 tbsps (to soak saffron)
Coriander leaves ...... 1/2 cup
Salt ....................... to taste
Oil or Ghee ........... 6-7 tbsps.

Method:

Heat oil in a pressure cooker and add the cardamoms and cloves.

Tip in the meat and saute for few minutes.

Add 1 cup water, little salt and close the cooker. Cook for 7-8 whistles or until the meat is almost done.

Now add the spice powders and the fried onion paste. Add 1 cup water.

When it starts to boil reduce the flame,

 Stir in the cashew nut paste or powder. Stir to mix.

Next stir in the whisked yogurt.

Add the saffron infused milk and check the salt.

Finally tip in the coriander leaves. Simmer for half a minute.
Now the korma is ready to be served.










Recipe Credits - Sarla Razdan (Author of Kashmiri Cuisine Through The Ages)

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