Showing posts with label kashmir. Show all posts
Showing posts with label kashmir. Show all posts

Feb 25, 2018

Soachal (Kashmiri Mallow)

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Mallow or soachal is a much-loved vegetable in Kashmir. Simply sauteeing with a bit of garlic and red chili is the Kashmiri way of rendering this common weed into a delicious dish.

Kashmir, Kashmiri, mallow, recipe, sochal, soachal, vegetable, traditional, easy, india, pakistan, weed, malva, forage, edible,
Common mallow (Malva neglecta)
What a  surprise it was when I saw my Kashmiri sister-in-law washing and prepping a pile of leaves from this weed on our last trip to Srinagar. This plant is called cheeseweed or common mallow in my native California. You'll often see this pretty little weed growing wild along roadsides or in newly disturbed soil around the world. I had no idea it was completely edible nor that it tasted so good! Most wild greens I've tried have been bitter, sour, fibrous, metallic, or earthy to the point that they required a lot of cooking and seasoning. Mallow leaves or soachal (pronounced tsot-zall) in Kashmiri are tender with a delicately green flavor thus requiring minimal cooking and seasoning.

Kashmir, Kashmiri, mallow, recipe, sochal, soachal, vegetable, traditional, easy, india, pakistan, weed, malva, forage, edible,
Common mallow (Malva neglecta) in my garden
 So now I have soachal (mallow) growing alongside Kashmiri haak (collards) and gogji (turnips) in my winter garden here in Nepal.  The plant freely reseeds and suffers minimal pests. About once a week I pluck leaves from the little plot of soachal (mallow) in the morning to prepare for lunch or dinner. If you are interested in learning more about mallow I've written a post about it here.

Kashmir, Kashmiri, mallow, recipe, sochal, soachal, vegetable, traditional, easy, india, pakistan, weed, malva, forage, edible,
Common mallow (Malva neglecta)
This recipe is for the simple yet delicious saute my sister-in-law prepared that day. Garlic and Kashmiri mirch add just enough umami boost and spicy heat to perfectly compliment the mild flavor of the mallow leaves. Mallow is in the same family as okra and has a similar mucilaginous sap. Allowing the mallow leaves to completely dry before sauteing prevents them from getting gooey. Leaving the pan uncovered while sauteeing keeps steam from causing slime too. The leaves turn slightly crisp when cooked in this manner giving the dish a unique and interesting texture. The Kashmiris also do another tasty dish that combines soachal or mallow leaves with nadroo (lotus root). If I can find some fresh lotus root/nadroo here in Nepal I'll put that recipe up too! Until then, off to the recipe:

4-5 C mallow/soachal leaves,
2-3 TBS cooking oil, or just enough to cover the bottom of your pan
2-3 garlic/lahsun cloves, minced finely
1-2 tsps Kashmiri mirch (or red chili powder of choice)
1/4 tsp turmeric/haldi
salt to taste

Here's what to do:
1) Rinse fresh mallow leaves with cold water and allow to dry for three to four hours. Pick out any damaged or diseased leaves or woody stems.

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2) Heat cooking oil in kadhai or shallow skillet over medium heat for about 4-5 minutes. (Oil should be hot but not smoking). Place clean mallow leaves and minced garlic in hot oil in pan. Stir so that leaves and garlic are coated with hot oil. Some liquid will come out of the leaves. (Do not cover the pan or the leaves go a bit slimy- I learned that the hard way.)

3) Allow mixture to fry for about 3-4 minutes then add salt, Kashmiri mirch/red chili powder, and turmeric. (I usually add about a scant teaspoon of salt) Stir well. Continue frying for about 4 minutes more or until garlic is cooked through. Salt to taste and serve hot or warm with rice.

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Helpful Hints:
When asked the Sheikh (my husband) how long to cook the soachal he said, "Until it is done." Duh.  So basically I figured out that when the garlic is limp and cooked through the soachal is probably "done" too.

Oct 23, 2017

Over hill, Over Dale, As we hit the dusty trail...

Yes, we hit the post-Monsoon dusty trail to visit the in-laws in Kashmir for a VERY special occasion. Right at the start of the tourist season and during the Hindu high holidays - the absolute WORST time of year to travel in South Asia! Above you see the miserable traffic, dust, and non existent road entering Kathmandu.

Well, it started out all sunny and beautiful anyway. Here's the new bridge they're building at the tiny riverbank town of Mugling. No hard hats or safety harnesses for these guys!

Then the road sort of turned into a partially drained riverbed replete with boulders and bathtub sized potholes. After the Monsoon the roads are always partially or completely destroyed. The Sheikh calls these stretches of road "camel rides" as we get tossed about so much. Traffic was horrendous due to most Nepalis returning home to their villages from big cities to celebrate the festivals. If you are a tourist planning to visit Nepal please be aware that although October is lovely for mild weather and enjoying the local festivals most banks and markets will be closed. You'll be most likely stuck eating at your hotel as restaurants are closed too. (Yes, this is the start of the prime tourist season - but holidays must be properly observed lest divine favor be denied!)

And then we flew to Delhi into even more traffic and airfares jacked up to exorbitant holiday prices. Yes, in the above photo that's Delhi traffic trying to go three ways at once with no stoplight or police officer guiding it. If you're wondering how we get around in Delhi we have a favorite native Delhi taxi driver with an unglamorous but comfy, reliable, and air conditioned CNG powered cab that costs about $30-$40 daily. It's important to get a native Delhi driver because they know their way around the city well. If you get a newbie taxi driver that just emigrated to Delhi you will end up lost or going the long way round and paying for it through the nose.

And then we flew to Srinagar to the Sheikh's ancestral home. Which was rather subdued despite the attack near the airport the day before our arrival. 

Here's why we went to Srinagar during this horrid time to travel: my niece's Nishaani or engagement party. Getting married is the biggest, most important event in your life in South Asia. The engagement and all things leading up to the big day must be celebrated auspiciously and with great pomp and circumstance and so on... (I'll fill you in with more photos and great detail on the Nishaani later).

Remember these two little guys? These are the little kittens whose mother died and left them orphaned living under the stairs at our family home in Srinagar. I posted several photos of them on our visit to Kashmir last year.

That's who these handsome brutes are now! Wow, what a pair of bruisers they've grown into! They're living a lavish lifestyle now feasting upon chicken scraps from the neighborhood butcher and sharing the TV room inside the house with my brother-in-law.

When we returned from Srinagar we spent 2 days shopping in Delhi. We usually go shopping twice yearly in Delhi but have avoided going there due to the hassle of the demonetisation scheme and now the new Goods and Services Tax. Prices have gone up considerably in India. Cosmetics are now taxed at a whopping 30% so I won't be buying makeup in India anymore. I did find a new (to me anyway) shop featuring the Korean beauty line called Innisfree. Innisfree is the #1 selling beauty brand in Korea and is owned by the famed and very $$$s luxury skin care company Amore Pacific.  Innisfree favors a 'value' pricing system with lots of buy 5 get 2 free sort of deals like you see in the US frequently. I don't think Indians like the buy more and save 'value' deal model of retailing as much as us Americans do. I picked some masks and some products from their Green Tea line, Perfect 9 line, and Golden Olive line for my spa days. I really love Asian beauty products as they are usually better quality, produce actual results, and are more elegant to use than Western skin care and makeup.

I did my twice yearly clothing shopping in Delhi too. Despite the new GST on clothing I purchased 10 pairs of pants (churidars, patialas, and palazzos) and 20 tops (kurtis, kaftans, tunics, and thobes) for about $900. That's about $30 an item (including GST) which is still dirt cheap considering the luxury fabrics and lavish embellishment on each piece. There's everything from satin-lined velvet to hand loomed silk! Even some modern fibers like tencel and modal. The detail on the tops is amazing. I love my Indian clothes. There's a style to suit every figure in Indian traditional clothing. So elegant and comfortable.

So we headed home from Delhi. The Delhi airport was cheerfully decorated for the grandest of the Hindu holidays- Diwali! The festival of lights. After a short flight to Kathmandu we had another miserable road trip on the Highway from Hell home. We'll be buying a new set of tires and shocks accordingly.

Diwali or Deepawali as they say here in Nepal was in full swing. This year our little neighborhood had a venue of outdoor concerts and dance from 9 am to 9 pm during the festival. The stage is just a red carpet thrown down on the intersection and the sound system is powered by a kerosene generator. We've been treated to everything from blaring rock, rap, and rave to acoustic traditional performances and even a drum circle. I'm still in 'grumpy old git' phase after galavanting across the country so I've not attended very many of the shows but it's surprising how much local talent we have here! I'm a big fan of music no matter how loud over those @#$%! crackers blowing up randomly all over.

Ms Dawg went over to the neighbors to be properly propitiated on Kukhur Tihar. She ate her holiday meal, got her festive garland and left with out a tilakh on her forehead. Not the most ladylike gal but we love her.

I also heard about the California wildfires while on my trip. A number of friends in California emailed to tell me that my former home in California burnt down. (Actually the entire subdivision it was in burnt to the ground.) In an odd quirk of fate I sold that house in 2006 to a family from Gujarat. I have emailed the family from Gujarat and they are all okay but had only hours to evacuate and lost everything. That was a beautiful home that I designed myself on a hilltop overlooking the valley. I lived there for 10 years. Before I sold it I spent the majority of my time planning and planting a Mediterranean-style garden on that river rock terraced quarter of an acre. Gravel paths twisted among the native oaks with patches of lavender, rosemary, Matilija poppies, sage, Italian cypress, catmint, and my English rose collection. Now it's all goners. Ah well. Attachment is suffering and truthfully- that big house, garden, and pool was a major pain in the butt to take care of.

So, that's all that's been going on with me. My phone camera is broken and I'm unable to focus it. But all the repair shops are closed for the holidays! I have sooo many photos from the Nishaani to process anyway that I'll be busy for awhile anyway.
How's your Fall going where you're at?
Are you ready for the holidays?
Calmly currying on,

Apr 24, 2017

Summertime, and the livin' is easy...

That's right April through June is Summer in South Asia! There are actually 5 seasons on the Indian Subcontinent: Fall, Winter, Spring, Summer and the Monsoon. What is called Spring and Summer here is really alternating bouts of pre-monsoon heat and pre-monsoon rains until the Monsoon starts in late June or early July. It took me like 2 years to figure that out. Above you see our kitties relaxing on the patio table during a bout of pre-monsoon heat last week. It was gleefully DRY after 3 weeks of continuous thunderstorms.

Caterpillars cavorting in the winter vegetables are a sure sign that Summer is here. This was the last of the Kashmiri haak or collards. The entire winter garden is now on the compost heap now. Corn, chilis okra, and tomatoes are the only veg I'm growing this Summer. Corn and okra will survive the Monsoon, the chilis and tomatoes will probably turn to mush about mid August.

The neighbors had a Buddhist house blessing for the new year. They do this every year and it is quite intensive. The lamas bless each room and area of the house. In the above photo they are on the roof finishing the blessing. Each room is purified and blessed with chanting, drums, horns, and incense. Lamas go door to door at the beginning of year signing up patrons for house blessings. They usually have a plastic laminated list of fees, photos, and copious documents verifying their authority from a tulku. The ceremony started at sunrise and continued 'til sunset. They used rose scented incense, I would have preferred nag champa but whatev's.

Our local vacant lot was host to some sort of district wide volleyball tournament. This went on for about a week and required micromanaging by no less than four men with LOUD bullhorns. No women's teams played. What's up with that?

The cha-cha convention started up at the local secondary school bus stop again. Some of the old uncles observed the volleyball tournament and some chose to watch the new momo stand being built behind the bus stop. The cha-chas will not take their coats and scarves off until it is at least 32C/90F. The topis (traditional pastel colored ikat Nepali caps) never come off out of doors.

Love was definitely in the air as this reptilian Romeo wooed a lady lizard on the garden wall. Romeo didn't seem to be having much luck as his potential paramour fell off the wall trying to evade his advances. True romance, eh? HIM the Baacha Khan (our tomcat) caught the unfortunate damsel when she fell.

I immediately rescued Ms Lizard from HIM the Baacha Khan. I am holding her by the tail because she will bite. It can be quite a nasty bite too. One of the neighbor kids developed a golf ball sized abscess full of vicious anaerobes after being bitten by one of these things. They are about a foot long with that whip-like tail. The orangey-red coloring on her head is brightest during mating season. The males sport a similar coloring, are slightly larger, and have a spiny lion-like ruff on their necks. These things are like mini Monitor lizards. Ms Lizard was safely released in the corn field. HIM the Baacha Khan was miffed.

Here's the neighborhood police kiosk with our local boys in blue. Nepal will be having it's first nationwide elections in 20 years next month. There are all sorts of rallies, speeches, and marches going on around town in preparation for the election. Everybody I've talked to seems really excited about implementing the new constitution of this fledgling democracy. Unfortunately some Madhesi groups along the southern border of Nepal are already refusing to participate and making threats. For this reason security is on high alert! Well, at least they're awake. (That isn't always the case.)

In other news, Kashmir is on the boil again. The photo you see above is a young Kashmiri man tied to the front of a military jeep by the Indian army as a "human shield" against protesters throwing stones. It is from a video that was allegedly taken on April 9th, the same day as an election for a Srinagar parliament seat. The vehicle the Kashmiri is tied to supposedly contains poll officials who faced a mob of angry stone-throwers. The army states the man was a protestor, the young man says he was simply returning home after voting. Attorney General Mukul Rohatgi, the Indian government's chief legal advisor stated:

"The recent report about a stone pelter tied to an Army vehicle, it helped contain stone pelters and saved the poll officials. Why so much noise? Everyday people are dying. It's a surcharged atmosphere. The Army is dealing with terrorists not with protestors, so they will have to be dealt with...everyone should look at the Army with pride, they are doing a great job."

That about sums up the situation in Kashmir. Both mobile internet and fixed line broadband connectivity have been suspended in Kashmir but authorities refused to confirm the block on record. Am I afraid for my Kashmiri family? Yes.

I love this baby's expression. Baby is like "Yikes!" or "WTH!?! Seems a truly fitting meme for the 21st century. Mom is carrying her baby and hair clip with a shawl tied around her shoulders in typical Nepali fashion while shopping.

Lastly, here's the grand and glorious Mt Machapuchare aglow in the Sunday sunset. The sky was absolutely black and it poured and thunderboomered all day and then !!POOF!! at 5pm sharp the clouds parted. Out peeped the gorgeous Annapurna mountain range for a spectacular grand finale. I took this photo from the northeastern corner of our backyard. You can see our scraggly banana patch in the lower left. Mt Machapuchare is also nicknamed the "Matterhorn of Nepal" based on this view. The mountain's name means fishtail. (Macha means fish and puchare means tail or butt if you were wondering.) As you go around the peak you can see the double summit at the top which does indeed resemble a forked fish's tail. It stands at 6,993 m (22,943 ft) and is about 25 km/16 miles north of our house. The mountain is revered by the local population as sacred to the god Shiva, and hence is off limits to climbing.

So, that's all that's going on around here this Summer, what's going on 'round your neck of the woods?

Are the fish jumpin' and the cotton high?

Is your mama rich and your daddy good lookin'?

Oh hush little baby, don't you cry,

Bibi ;)

Jan 18, 2017

Kashmiri Rajma Gogji (Spiced Beans with Turnips)

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In Kashmiri, rajma means beans and gogji means turnips. We're talking true Kashmiri comfort food in this hearty dish of delicately spiced beans and tender turnips. A truly authentic recipe that can easily be made vegetarian or vegan. Pair this traditional dish with heaps of steamed rice for a delicious meal on a chilly day. 

Rajma Gogji rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

Turnips or gogji are a favorite Winter treat in Kashmir. The turnips you see in the photo above are grown in our garden from Kashmiri seeds. As temperatures drop in the valley root vegetables become a plentiful Winter staple. I have never seen anyone get so excited about turnips as my Kashmiri family. The Kashmiris have many dishes combining turnips with everything from lotus roots (nadroo) to their beloved mutton. Pairing beans with turnips isn't a combination I would have ever thought of but it works! 

Rajma Gogji turnips with beans rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

The dish starts by frying the turnips in salted oil. This is an step many recipes miss. The resulting caramelized salt crust really gives the turnips a bit of extra flavor, texture, and authenticity. The browned turnips are then set aside while a masala base of traditional spices is prepared. A mutton bone is often included in this base for extra flavor. (If you don't have a mutton bone or wish to make this dish vegetarian or vegan just leave it out. There's more than enough flavor in this dish without it.) Then the beans are stewed until soft with the masala making a rich gravy. The fried turnips are then returned to the pot for a final simmer until rendered deliciously tender. Traditional Kashmiri rajma are a tiny variety of kidney beans quite similar to the beans used in the famed Creole dish of red beans and rice. Here I'm using a local Nepali variety of red beans that have a similar rustic flavor and soft texture. Regular kidney beans or pinto beans work well with this dish too. In Kashmir, heaps of steamed rice are served with rajma gogji as well as other Winter dishes like haak maaz(collards with mutton), monji haak (kohlrabi greens), tao mooj (fried daikon radish chutney), and baby potatoes (dum aloo).

1&1/2 C dry kidney or pinto beans soaked in 4 cups water with 1 tsp salt for at least 4 hours up to overnight then drained and rinsed (or two 14 oz cans of kidney or pinto beans with liquid)
3 TBS cooking oil or ghee
1/2 C onion, diced
1 mutton bone (optional) 
2 tsp garlic/lahsun paste or 1/2 tsp asafoetida/hing
2 brown cardamoms/kali elaichi, bruised in mortar and pestle
3 green cardamoms/elaichi, bruised in mortar and pestle
4 cloves/laung
2 tsp cumin seeds/jeera
2 tsp ground fennel
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1 tsp dry ginger powder/soonth
1/2 tsp turmeric/haldi
1/2kg or 1lb turnips, peeled and cut into approximately the same size

Here's what to do: 
1) Peel turnips and mix with 1 teaspoon salt in a bowl and set aside. Some liquid will come out of the turnips. Heat oil or ghee in pressure cooker with 1 teaspoon salt or deep, heavy bottomed pot for 7 minutes. 

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2) Rinse salt off turnips and pat dry. Fry turnips in salted oil until browned on all sides. Set fried turnips aside.

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rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

3) To the same hot oil add diced onion and mutton bone if using.  Cook for 5-7 minutes or until onions are just turning brown. Add garlic paste or asafoetida to onions and fry for 2 minutes stirring well. Add brown cardamoms, green cardamoms, cloves, and cumin seeds to fried onion mixture. Stir well and fry for 2 minutes.

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4) Add soaked or canned beans, ground fennel, Kashmiri mirch, dry ginger powder, and turmeric to fried onion and spice mixture. Add enough water so that beans are covered by 2 inches of liquid in pot. If using pressure cooker and soaked beans: seal lid and allow to steam until beans are tender. If using pressure cooker and canned beans: seal lid and allow to steam for one whistle. If using soaked beans and stock pot: bring to a simmer and cook until beans are tender, top up water if necessary. If using stock pot and canned beans: allow to simmer covered for about 20 minutes stirring frequently.

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5) When beans are tender add fried turnips to them. Allow mixture to simmer for 10 minutes or until turnips are cooked through. Add 1/2 cup water if liquid gets too low or mixture begins to stick or scorch. For a thicker gravy take a large spoon and smash some of the beans against the side of the pot. The dish is done when turnips and beans are to cooked to desired tenderness. Salt to taste, garnish as desired and serve with mounds and mounds of steamed rice!

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

Nov 4, 2016

Kashmiri Style Chicken Curry

Kashmiri Style Chicken Curry recipe curry indian authentic kashmir

From the beautiful vale of Kashmir comes this recipe for a brilliant red chicken curry. The warmth of traditional aromatic spices and crimson Kashmiri chilis are melded in a velvety yogurt based sauce. Crisply seared chicken is then simmered until meltingly tender in this richly aromatic sauce. The Kashmiris enjoy this dish garnished with dried mint or perhaps sultanas and cashews stirred in on special occasions.

Kashmiri Style Chicken Curry recipe curry indian authentic kashmir

This is our everyday chicken curry recipe. No, it not sweet, nor does it have any sugar in it, or coconut, or pineapple, or dried apricots like most of the abominations called Kashmiri chicken you'll find in restaurants. As is the traditional Kashmiri manner the chicken is first browned in salted oil and set aside. Browning the chicken in salted oil gives it a bit of a crispy salt crust as well as leaving delicious drippings for making the sauce. The sauce is quite soupy as it is served with rice like most Kashmiri dishes. The flavor is more aromatic than spicy hot with a bit of a tang from the yogurt. If you want to make it really fancy you can toss a handful of cashews or sultanas in about ten minutes before serving.

1kg/2lbs chicken, skinless and cut into 8 pieces with bone in
3 TBS cooking oil or ghee
2 onions, sliced thinly into half moons
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
7 green cardamoms/elaichi, bruised with mortar and pestle
5 cloves/laung
2 inch piece of cassia bark/dalchini (or cinnamon stick)
10 black peppercorns/kali mirch, coarsely ground
1 tsp cumin/jeera seeds
2 tomatoes, diced finely or pureed
2 C water or stock
2 TBS sultanas (optional)
2 TBS cashews (optional)
1 TBS dried mint/pudina (optional for garnish)
Mix until smooth for sauce-
1 C yogurt/dahi
1/2 tsp flour/maida (this will keep the yogurt from splitting)
1 TBS Kashmiri mirch (or 1&1/2 tsp paprika plus 1&1/2 tsp cayenne powder)
2 tsp ground fennel/saunf
2 tsp ground coriander/dhania
1 tsp dry ginger/soonth
1/4 tsp turmeric/haldi

Here's what to do:
1) Heat cooking oil or ghee with 1 teaspoonful salt in kadhai or deep heavy bottomed skillet for 7 minutes. While oil is heating mix yogurt together with spices and flour as listed for gravy until smooth and set aside. Fry chicken pieces in hot oil or ghee for about 3 minutes on each side or until browned. Set fried chicken pieces aside on a plate.

2) In same pan fry sliced onions until beginning to brown. Add garlic paste, ginger paste, green cardamoms, cloves, cassia bark, black peppercorns, and cumin seeds. Fry for about 2 minutes or until raw smell is gone from garlic.

3) Add finely diced tomatoes and fry for about 2 minutes. Remove pan from heat and add yogurt mixed with flour and spices to fried tomato and onion mixture. Stir well and return pan to heat. Bring mixture to a simmer. Allow mixture to simmer for 5 minutes. If mixture begins to scorch or stick reduce heat, add 1/4 cup water and stir well.

4) After 5 minutes return the fried chicken pieces to the pan with the onion and spice mixture. Stir well. Add 2 cups water or stock to the spice and chicken mixture and bring to a simmer. Cover pan and allow to simmer for 15 minutes or until chicken pieces are cooked through and oil separates from the sauce. (If using sultanas or cashews stir them in after the chicken has simmered for about ten minutes.) Salt to taste and garnish with dried mint if desired.

Helpful Hints:
I do find that sometimes chicken can get a bit dry when cooked this way. To prevent that I usually soak the skinless chicken in a brine solution of 3 tablespoons salt to one liter/four cups water for at least 3 hours or preferably overnight in the refrigerator. Before frying rinse the chicken pieces well  and dispose of the brine solution. This really makes for tender, juicy chicken!

An illustration of market boats on Nallah Mar canal in Srinagar from Francis Younghusband's 1917 book Kashmir.

Oct 20, 2016

Doon Chetin (Kashmiri Walnut Chutney)

Doon Chetin Kashmiri Walnut Chutney recipe

In Kashmiri, doon means walnut and chetin means chutney. Kashmiri walnuts are famous for their superb quality and rich flavor. This authentic recipe blends traditional spices of Kashmiri cuisine with walnuts into a creamy and piquant chutney. Serve with kebabs, curry, tandoori, or any rice based meal as a tasty and nutritious accompaniment.

Doon Chetin Kashmiri Walnut Chutney recipe

My Kashmiri husband is a very good cook when it comes to Kashmiri cuisine but not the best teacher. Writing down recipes is not a Desi tradition. So when I ask him how to make something his usual reply is a series of vague comments recommending a little of this, a little of that, and often leaving out important bits. Watching my husband and mother-in-law cook is like that too, they wander about the kitchen repeatedly adding a little of this or that spice, tasting, then adding a little bit of something else, tasting again, then maybe a bit more of whatever they added initially, and so on. UGH. I learned to make this watching one of my sister-in-laws in Srinagar using a mortar and pestle as pictured below. 

This is Bibi's big ol' Kashmiri mortar and pestle. The mortar is made out of Himalayan granite and weighs a good 10lbs/5kgs. That pestle is made of lathe-turned Kashmiri walnut wood. It works a treat. You sort of kneel on the floor with your knees bracing the heavy mortar to keep it from rocking while you pound away. The extremely lightweight but rock-hard walnut wood pestle is easy to use and effective. It took my sister-in-law about 45 minutes of pounding to render a cup of chutney the traditional way with this mortar and pestle. Do you think Bibi's going to do that? NAH. I ran this recipe through the marvelous modern mixie and had it done in under 5 minutes! To get about the same texture with a few coarse bits as you would using a mortar and pestle just pulse the mixie for 2-3 minutes.

When I first heard what was in this chutney my reaction was, "Raw walnuts, yogurt, onion, and spices in a chutney? That couldn't possibly taste good." But I was wrong! It tastes rich, creamy, and refreshing with a delicious hint of savory spices, onion, chilis, and mint. A great way to get healthy omega-3 fatty acids into your diet and a wonderful pairing with spicy meats and curries.

1/2 C walnuts, coarsely chopped
1 TBS onion, chopped roughly
1 TBS dry mint/pudina (or 2 TBS fresh mint/pudina or cilantro/dhania)
1/2 tsp Kashmiri mirch
1-2 green chilis/hari mirch
1 tsp shahi jeera/black cumin seeds (or 1/2 tsp cumin seeds/jeera)
1 tsp salt
1/4 C yogurt/dahi
Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, food processor, or mortar and pestle. You may need to pulse the mixie, blender, food processor if you prefer the traditional coarser texture.

2)  Salt to taste and keep in refrigerator in airtight container until ready to serve for up to four days.

Helpful Hints:
If you fear your mixie, blender, or food processor is not powerful enough to grind walnuts you might have to grind them to powder in an electric spice grinder or mortar and pestle first. After grinding the walnuts to powder then blend them until smooth in your mixie, blender, or food processor.

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