Amir remarked, “You can never get the flavor of Kashmiri food in Delhi.” I was destroyed and needed to know the explanation for it. I heard the people from the Valley reminding me over and over that Kashmiri vegetables and dishes can never be found elsewhere other than Kashmir. I generally introspected on this and needed to find out about the Kashmir food. This drove me to know different things about Kashmiri cooking, pans, dishes, vegetables, flavors, etc.
The certifiable food from Kashmir is perceived through the various flavors that are added to different dishes. I never knew this reality; however, I tasted parcels of Kashmiri dishes. One fine day, the woman, my visitor my Kashmir, showed the substance of the pack. She said, “These are the flavors or masalas from the place that is known for Kashmir. They are extraordinary in themselves-in taste and flavor. At the point when I would cook in your kitchen, I need you to see it cautiously”. “Gee,” I thought.
She gave me various bundles with the goal that they may be filled in containers and put away appropriately. She opened the primary bundle and said, “This is called PUDINI.” She poured them in her palm and needed me to smell them. It was dried mint leaves. They had an excellent smell. She added, “I bought these leaves in the summer season and dry them in the sun. Whenever they are dried, I use them in a couple of dishes throughout the cold weather months”. Magnificent, and I was interested to know the dishes where they are added.
She got the following bundle. It was called KOSHUR MARTSIVAGUN OR KOSHER MARCHWAGAN. It is found in the unit structure. It is powdered and used in kitchens. It is a vital element for the majority of the dishes wherein the stew powder is added alongside tomatoes to get a glaring and decent red tone. It is only the red Kashmiri bean stew powder. It was totally red tone. She said that this bean stew powder isn't extremely fiery. Nonetheless, it adds a commonplace red tone to the dishes.
The next zest was DALCHINI or CINNAMON. It has one of a kind smell and is included a few dishes to get this uncommon flavor. It's anything but included all dishes of the Kashmiri food. Just uncommon dishes and refreshments require this zest. I came to realize that it is utilized in various structures
a) Big parts of cinnamon
b) Small bits of cinnamon
c) Powdered cinnamon
d) Cinnamon added straightforwardly into the bubbling water
e) Cinnamon singed in oil or ghee(saturated butter)
f) Oil is warmed and removed from the fire, and afterward, the cinnamon piece or powder is added to the oil
g) Sprinkle the cinnamon powder over the dish, and the hot oil is poured over it
I was intrigued by these basic hints, which give various flavors for a similar zest in different dishes.
The other zest in line was CLOVE. It is called RONG or LAUNG. One can separate it in its size and smell. Even the shading is the fundamental distinction between KOSHUR RONG and different cloves accessible in India. It is additionally utilized in various manners actually like cinnamon.
Turmeric is likewise utilized broadly in Kashmiri dishes. It is called LADDER. I noticed the distinction in the two shades of a YELLOW tone. The kosher ladder is nibbled better yellow in shading. The turmeric powder accessible in different territories of India is profound yellow in shading. The Islamic kosher foods don't utilize laider in all dishes. Be that it may be added to vegetables, heartbeats, and meat items while bubbling in water.
Cumin seeds are called ZEER or Z'UER in the Kashmiri language. There are two assortments of it accessible in the business sectors, and they are
a) Brown flimsy and thin seeds
b) Brown and smidgen thick seeds
Unlike other North Indian dishes of India, these seeds are not included in all kosher curries or biryanis. Their utilization is restricted in use. Aside from these seeds, one more assortment is available and is utilized generally in Koshur Islamic food. They are profound dark in shading. They have unmistakable smell and taste. They are costly moreover. These are called SHAHI ZEERA. All in all, they are restricted to rich and uncommon dishes.
Displayed one more flavor to me. It was called BAED A'EUL. It is dark cardamom. It is utilized in the majority of the Koshur Islamic cooking. Again there are various manners by which it is utilized. It's anything but utilized in huge numbers. I have noticed the Kashmiri ladies utilizing possibly one or five in number. It certainly has unprecedented taste and flavor to the dishes. I comprehended it as I started cooking increasingly more Kashmiri dishes at home.
There is one more flavor normal to Kashmir and other North Indian states. Indeed, it is KASOORI METHI. It is only the dried fenugreek leaves. I was astounded to see their utilization in the kosher Islamic dishes. Again these leaves are restricted to not many dishes as they were. They truly add the EXCELLENT AROMA to the dish, and the second it is added, one can smell its commonplace scent in the whole house. I perceive its smell right away. One tip that I found out about the utilization of this flavor is that the dried leaves ought to be squashed and disintegrated between our two palms and sprinkled uniformly over the curries, and cover the utensil or dish split second. This adds an uncommon smell to the dish.
The woman picked a bundle and disclosed to me that the zest is an extraordinary one. Indeed, it is filled exceptionally in Kashmir. It is called SAFFRON or KONG or ZAFRAAN. It is a SOUL of kosher food. It is included diverse food dishes and refreshments too. It has an exceptional yellow tone. Truth be told, I came to know to distinguish its legitimacy from Rajon(one of my Kashmiri companions). He took not many strands of saffron and set them in his mouth. Following a couple of moments, he opened his mouth and inquired as to whether I could see some tone or not. If there is shading present on the tip of the tongue, the saffron is real naturally. Else it is not.
The other parcel was loaded with a heap of dried blossoms. It is called MAWAL in the Kashmiri language. These are dried rooster's brush blossoms. I used to set up the chicken curry. Be that as it may, I was not persuaded by the shade of the dish. The woman at my place educated me that one should add mawal to the non-vegan dishes to get the ordinary red tone in the dish. That is the mystery behind the red shading present in some chicken or sheep dishes.
The second I saw the substance of the bundle, I yelled as loud as possible and remembered them to be coriander seeds. These are called DHALIWAL. My visitor disclosed to me that Dhaliwal is utilized in the accompanying manners
a) Fresh coriander leaves
b) Dried Coriander seeds
c) Dried coriander leaves
d) Coriander powder
The previously mentioned assortments are utilized to plan various dishes in Kashmir. The new leaves have an extra-normal smell. I saw that these leaves are not slashed or cut into fine pieces with a blade or chopper. They are essentially broken into three sections and added to the dishes(obviously in the wake of washing the twigs under the running water).
The substance of the accompanying bundle was light tarnish powder. I was informed that this is called SONTH or SHOUT. It is only dried ginger powder. It is normally utilized zest in Kashmir Valley. Again its quality is handily distinguished and added to unique dishes as it were. This is a novel flavor found and utilized in Kashmiri foods. It is utilized by both Kashmiri Islamic and Hindu folks.
Another zest that is utilized widely in real Kashmiri food is BAEDYN. It is a powder of fennel seeds. Kashmiri Hindus utilize both strong and powdered types of fennel seeds. In any case, Kashmiri Islamic people use it just in powdered structure. This unquestionably improves the taste and smell of the dish.
Green cardamoms are constantly put away and present in the Kashmiri kitchens. They are broadly utilized in numerous food dishes and drinks. It is called A'EUL. I have not noticed the powdered type of it being utilized by people. It is squashed, and seeds are essentially added to the curries or rice things. Koshur a'eul is somewhat long and thin in shape.
To my shock, I discovered tamarind utilized in Kashmiri dishes. It is called TABER. It is tart and gives that additional score to the dishes. It is found in the kitchen racks. It is normally included in flavors, and mash is extricated from the tamarind.
Praan is another exceptional zest of Kashmiri Islamic kitchens. They are altogether extraordinary sort of onions accessible only in Kashmir. I came to realize that they are extravagant and not effectively accessible in the Valley moreover. It's anything but an unmistakable smell. It is uniquely utilized in WAZWAAN. It is additionally called shallots.
ZERESHK is another flavor of Kashmir. They are the Currant Berries and are utilized in not many exceptional dishes. I know for sure that these seeds are utilized broadly in Persian dishes. Consequently, I comprehended that these are particularly utilized by the Islamic people of Kashmir instead of the Hindus. Its use is restricted to specific dishes only.
Apart from these flavors of Kashmir, other less realized flavors are recorded beneath
a) Sesame seeds
b) Poppy seeds
c) Pomegranate seeds
d) Dried red shaded pomegranate peel
These are not broadly utilized in kitchens. In any case, their increases to explicit dishes are available and known to just a couple of ladies only.