Showing posts with label walnut. Show all posts
Showing posts with label walnut. Show all posts

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.

Ingredients:
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.

Nov 27, 2015

Kashmiri Cardamom Cookies

Kashmiri cardamom walnut cookies recipe biscuit easy indian vegan eggless vegetarian

Buttery and tender, this simple to prepare eggless cookie features Kashmiri walnuts and the warm flavor of cardamom. Can easily be made vegan too. A perfect cookie to make for any holiday, after school, or a tea time treat.

Kashmiri cardamom walnut cookies recipe biscuit easy indian vegan eggless vegetarian

Ingredients:
2 C all-purpose white flour 
1 C butter, at room temperature (or margarine)
1/2 C chopped Kashmiri walnuts, (I will forgive you if you use walnuts from California)
The seeds of 10 to 12 green cardamoms/elaichi, coarsely ground in mortar & pestle (or 3/4 tsp ground cardamom)
3/4 C powdered sugar
1 tsp vanilla extract or essence (optional)
1/2 tsp baking powder
pinch of salt
Here's what to do-
1) Into large mixing bowl measure flour, butter, walnuts, vanilla, baking powder, powdered sugar, salt, and cardamom.
Make sure the butter is soft, if the butter is still firm cut into small cubes to make mixing easier.
2) Knead with hands or mixer until well blended. If you don't have a stand mixer I'd recommend kneading this with your hands. The warmth of your hands seems to speed the incorporation of the butter into the dough. The dough is properly mixed when it pulls away from the bowl and your hands or the beater(s). Chill the dough covered with cling wrap or in a sealable plastic bag in the fridge for at least 4 hours or overnight. (The dough will also keep well in a sealed plastic bag or container in the freezer for up to a month.)
See how the dough pulls away from the bowl and sticks to itself.

 3) When ready to bake preheat oven to 325F/175C. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone mats. Flatten scoops of dough to about a half inch thick with the bottom of a glass wrapped in cling film or the heel of your hand. Be sure to leave about an inch and a half between cookies so they bake evenly. 



4) Bake cookies for 18 to 20 minutes or until evenly browned on the bottom. Remove cookies from baking sheet with spatula and place on wire rack to cool. If you like, roll cookies in powdered sugar while still warm. Store tightly in an airtight container for up to 2 weeks. This recipe makes approximately 24 cookies. 




Helpful Hints: 
Chilling the dough is important as it allows the flavor of the cardamom to develop as well as making the cookies easier to shape later. 

Keeping the dough wrapped in in a plastic bag or cling film while chilling prevents it from drying out and absorbing other flavors from the fridge. 

Substitute a good quality margarine for the butter to make these cookies vegan.
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