Dum Monje - Knol Khol kashmiri

Tamatar Chaman - Panner in tomato based gravy

Serves 1

Ingredients

1. 2 medium sized red tomatoes , grate them to retain red colour, avoid using mixer grinder.
2. 150 grams paneer
3. Kashmiri red chili powder - 1 tablespoon
4. Salt to taste
5. Garam masala - 1 teaspoon
6. Oil - 2 teaspoon
7. Green chilies - 2

Steps

1. In a pan heat oil
2. Add everything except green chilies and paneer on low heat
3. Once tomato starts cooking and oil separates from masala add paneer cubes
4. Add little water 
5. Cook for 2-3 minutes
6. Enjoy with rice or paratha

In original recipe , paneer cubes are pan fried first and then added to gravy , I avoid doing that to make it healthy.If you want you can add finely chopped onions ginger garlic too before adding tomatoes to oil , but this method takes just 10 min to cook a delicious curry, can be even served to guests too if you are running short on time to cook an elaborate meal . Rajma masala , Steamed rice and this curry makes a perfect meal to serve guests, or just serve it with some paratha and raita.

safedh noon chai - white salt tea kashmiri

Kashmiri Sheer Chai is very popular in Kashmir , and in some parts of Afghanistan & Pakistan.
This is different version of salt tea , usually made with same tea leaves but ready in just 2 min , for sheer chai you need bit soda for that pink colour but this is simple white tea without soda . Well hardly anyone in my generation makes or even likes the taste of this tea anymore , but since my parents have this I too have acquired the taste over years , I am trying to avoid sugar so small cup of safed noon chai at 5pm is must these days.

Ingredients

• kashmiri tea \ kehwa tea leaves - just a pinch
• milk 1/2 cup
• salt - 1/4 teaspoon

Steps

1. Boil 1/2 cup water
2. Add pinch of tealeaves 
3. Once it starts boiling add milk
4. Add salt
5. Ready

Crayei Phool - Kashmiri style gobi ( cauliflower )

Crayei Phool \ Phool Roganjosh is must for every special occasion, be it birthdays , shivratri , weddings , since it is cooked without onion , garlic and tomatoes it is satvic food it is cooked during fasting too.

Ingredients

1. 250 grams cauliflower
2. Mustard \ Vegetable oil 
3. Potato ( exceptional - not used to original recipe)
4. Kashmiri Red chilli powder - 1 tablespoon
5. Fennel powder - 1 tablespoon
6. Jeera - 1 teaspoon
7. Ginger - 1 small pc
8. Turmeric - 1/2 teaspoon
9. Cloves - 4
10. Dry ginger powder - 1 teaspoon
11. Asafoetida - 1 pinch

Step 1

• Deep fry cauliflower in mustard oil
• Remove fried cauliflower in a bowl

Step 2
Mix all powdered spices in water

Step 3

1. Take little oil in a pan
2. Add jeera & cloves to oil
3. Add spice mix and let it boil
4. Add fried pieces of cauliflower
5. Cover with a lid on slow flame
6. Cook till water dries out and oil separates
7. Enjoy with rice 

Hedar - Kashmiri mushroom

Ingredients

1. Button mushrooms - 250 grams
2. Oil - 1 table spoon
3. Kashmiri red chilli powder - 2 teaspoon
4. Salt - to taste
5. asafoetida (heeng) - 2 pinch 

Step

1. Heat oil in a pan
2. Add chopped mushrooms
3. Add asafoetida , salt & chili powder
4. Keep cooking gas on low heat
5. Let it cook till all the water is absorbed and oil separated. 
6. Enjoy with rice \ roti.

Tips

• You can add onions & peas too to this recipe
• Avoid using tomatoes in mushroom recipe