Top 5 Kashmiri Recipes from the House of Matamaal

Kashmiri Rajma ( Our Best Seller)- without onion, garlic, and tomatoes

Rajma (Kidney beans) is one such core ingredient that is cooked in every Indian household
across the world with varying flavours and consistency. Despite all the recipe variants, the
creamy and smooth texture remains the characteristic that makes or breaks the dish. Rajma
from Jammu is the most sought after due to the same reason.

Ingredients –

● Rajma – 250 gms
● Turmeric Powder – 1/2 teaspoon
● Black Cardamom/ Badi Elaichi – 1 crushed
● Ginger Powder – 1 teaspoon leveled
● Fennel Powder – 1 teaspoon heaped
● Red Chilli Powder – 1 tablespoon
● Mustard Oil – 1 tablespoon
● Salt – To taste
● Heeng – Pinch
● Vaer Masala – 1 teaspoon (if available)
● Bay leaf (Tej Patta) – 2 small
● Cinnamon Stick – 1 (approx 2-3 inches)
● Clove – 4
● Coriander powder (Dhaniya Powder) – 1 tablespoon
● Water – 3 levels above Rajma

Process

● Wash and soak the Rajma for 6 to 8 hours or overnight.
● Drain the water and add the Rajma in a pressure cooker along with 3 cups of water

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Tadka/Tempering

● Heat 1 tablespoon of mustard oil in a pan, add cumin seeds and let them crackle, add red chilli
powder (be careful not to burn the spice – can add a few drops of water). Cook till oil separates
● Add cooked Rajma along with the water, to the tadka. Mash a few pieces of rajma while it is
simmering.
● Add coriander powder and Vaer tikki masala (if available) and let it simmer till you get a creamy
consistency.
● Alternatively, you can add Anardana powder / Amchoor powder or lemon juice. This helps in
bringing the flavours together.
● Before serving add a dollop of ghee or butter.

Our Summer favorite Raita Recipe – Buz Wangun

Roasted Brinjal Raita! The easy-peasy recipe is a Kashmiri favourite with roti (Phulka) and is also
made on many auspicious occasions in our homes (Pann)

Ingredients –

● Brinjals- 2 Roasted
● Curd – 1 bowl
● Green chilies – 3/4 ( Finely chopped)
● Cumin seeds – 3 teaspoons leveled
● Mustard Oil – 1 tablespoon
● Salt – To taste

Process –

● Make small cuts on brinjal and apply a layer of mustard oil over it.
● Roast the brinjals on the flame for a few minutes
● Set aside the roasted brinjal in the bowl of cool water
● Peel the layer of brinjal and mash it in the bowl
● Add curd to the bowl of the mashed brinjals
● Add chopped green chilies and salt to your taste
● Add cumin seeds and green chilies for garnishing

Al Yakhni

Al Yakhni is one of the delicacies from the Kashmiri pandit cuisine. ‘Al’ translates to Bottle gourd/Lauki
and ‘Yakhni’ translates to curd-based curry.
Here’s the ingredients list and recipe for you🍁

Ingredients

• Mustard Oil
• Green Cardamom – 4 pods
• Black Cardamom – 2 pods
• Cloves – 4
• Cinnamon Sticks – 2
• Peppercorn – 4
• Pinch of Heeng or 2 tsp of diluted heeng (asafoetida)
• Curd – 1/2 kg
• Cumin seeds (Zeera) – 1/2 tsp
• Bay Leaf – 1
• Saunf Powder – 1 tablespoon
• Zeera Powder – 1/2 tablespoon
• Coriander Powder – 1/2 tablespoon
• Ginger Powder – 1/2 tablespoon
• Salt
• Bottle Gourd – 1

Process:

• Grate the skin of the Bottle Gourd and cut it into big circular pieces as shown
• Fry the Bottle Gourd in mustard oil till golden brown, use enough to immerse the vegetable in the oil. Pro tip – Add salt to the oil to reduce splattering
• Add curd in a bowl and mix the ground spices, salt to taste, and heeng; mix well to avoid lumps
• In a pan with 5 tablespoons of mustard oil, add the whole spices. Crush the whole spices wherever
  possible.
• Add the curd mix to the pan and mix thoroughly.
• After boiling the mix, add the fried bottle gourd to it and mix well.
• Garnish the dish with red chilies, black cumin, or dried mint

Kashmiris’ Favorite Tea- Kehwa

Ingredients –

● Green tea leaves
● Water- 2 cups
● Cinnamon stick – 1
● Cardamom/Elaichi- 2 pods
● Saffron
● Sugar/honey/Jaggery
● Almonds- 5-6 Grated

How to make Kehwa –

1. Boil 2 cups of water
2. Add one stick of cinnamon, two pods of green cardamom, and two strands of saffron
3. Once it comes to a boil, add half a teaspoon of crushed leaves and boil for a couple of minutes.
   At this stage, you can add sugar or honey or jaggery
4. Pour in a cup and sprinkle 5-6 grated almonds.

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