Kashmiri cuisine is more than just food – it’s an essence of Paradise. Natural ingredients like Saffron, Kashmiri red chilies, dried cock comb flower etc, enriches the flavor and enhances the aroma of the cuisine. Whole spices like black pepper, cardamom, cloves etc peaks its distinct taste and flavor of the traditional savouries. The culinary art of preparing Wazwan are exclusively passed down through generations and are treasured within Kashmiri families. Kashmir has many traditional delicacies teasing the palate of many ethnic food lovers. To deliver an authentic experience of its flavors, Sayaji Hotel Raipur had laid the table with Kashmiri Food festival "Wazwan" curated by their Executive Chef Aneesh and Master Chef Riyaz Ahmad who are very passionate about authentic cuisines.
Wazwan is a majestic and unique multi-course meal of Kashmiri cuisine, bursting with a collection of different mutton based dishes, cottage cheese and exquisite vegetarian dishes.
Once tasted you will crave for more as the Chef delivers a unique experience right from preparation to platting dishes like Nadru kebab, Dum olav, HyderKanti, Kashmiri haktsamankhorma, Toshawagun, Rogan josh, TabakMaaz, KukuriRistakhorma, WaswaniGushtaba, Aabgosht, etc.
Nadru ke kabab:
Nadru ke Kebab is a delectable, healthy and easy to make kebab recipe with lotus roots/stems (nadru), from India’s crown state Kashmir. Flavour packed and shallow fried, these kebabs make a great appetizer and/or snack.
Made with boiled lotus stems and combined with potatoes, Indian spices and herbs, these make for a great brunch recipe. The addition of crushed fennel seeds, an important spice in Kashmiri cuisine, is the signature of these kebabs. And their fragrance continues to waft the air even after being cooked. Pair them up with some tamarind chutney and onion rings, and bask in the deliciousness of these lotus stem patties. Lotus stem is known as nadru in Kashmiri and kamal kakdi in Hindi. And since there are so many lakes in the region where lotus grows, these are available in abundance in India’s crown state. As a result, you will find a lot of lotus stem recipes in the valley’s cuisine.
Apart from tasting absolutely yummy, nadru or lotus stems are also good for health. The roots improve digestion, reduce cholesterol, boost immune system.
Nadru ke Kabab Recipe:
Ingredients for Nadru ke Kabab Recipe
* Lotus stems (bhen/bhee) washed thoroughly, scraped and roasted 3-4
* Green chilli 1
* Fresh coriander sprigs 10-12
* Salt to taste
* Black pepper powder 1 teaspoon
* Cumin powder 1 teaspoon
* Potato boiled and peeled 1
* Brown breadcrumbs ½ cup
* Oil For shallo
* Micro greens for garnishing
* Red capsicum curls for garnishing
Method
Step 1: Roughly chop lotus stems and put in a mixer jar.
Step 2: Roughly chop green chilli and coriander sprigs and add to the mixer and grind to a coarse paste. Add salt, red chilli powder, black pepper powder and cumin powder.
Step 3: Quarter potato and add to the mixer and grind again till smooth. Transfer into a bowl. Add breadcrumbs and mix well.
Step 4: Heat sufficient oil in a non-stick pan.
Step 5: Grease your palms with oil, divide the lotus stem mixture into 12 equal portions and shape them into tikkis.
Step 6: Shallow-fry the tikkis in hot oil, turning sides, till crisp and brown on both sides.
Step 7: Arrange kababs on a serving plate, garnish with micro greens and capsicum curls and serve hot.
Nutrition Info, Calories : 686 Kcal, Carbohydrates : 86.2 gm, Protein : 12.9 gm, Fat : 32.2 gm
Kashmiri Gushtaba:
Gushtaba Recipe is an integral part of Kashmiri Wazwan. It is a delicious preparation of meatballs in a thick yogurt gravy. You can serve this aromatic gravy along with Tava roti or butter garlic naan. The recipe has authentic flavours of rich Kashmiri cuisine. Traditionally Gushtaba is served as the last dish of the banquet before the dessert. It is also known as The Dish of Kings in Kashmiri region. Using freshly ground Keema is the key to a great tasting Gushtaba. It is a scrumptious option in winter season or when you have a ceremony or function at home.
Ingredients
* Mutton leg boneless fat removed 1 kilogram
* Mutton fat 200 grams
* Oil to deep fry
* Onions sliced 2 medium
* Green cardamom powder 1 teaspoon
* Salt to taste
* Mutton stock 4 cups
* Yogurt 5 cups
* Cloves 6-8
* Black cardamoms 2
* Green cardamoms 6
* Fennel seed (saunf) powder 3 teaspoons
* Dry ginger powder (soonth) 3 teaspoons
* Garlic paste 1 1/2 tablespoons
* Pure ghee 4 tablespoons
* Dry mint leaves 1/4 teaspoon
Method
Step 1: Heat sufficient oil in a kadai and deep fry the onions till brown. Cool and grind into a fine paste. Keep the mutton pieces and fat on a wooden block and pound using a wooden mallet.
Step 2: Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to mince again.
Step 3: Add ice cubes so that the meat does not get heated while mincing. Add some water to ice cubes, dip your hands in it and moisten the mince with wet hands.
Step 4: This way you not only moisten the mince but also keep it cool. Again dip your hands in cold water and shape the mince into koftas either round or oval shaped.
Step 5: Cook the koftas for ten to fifteen minutes in the mutton stock. In another pan mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain.
Step 6: Cook the strained mixture with cloves, green cardamoms, black cardamoms and salt to taste on high heat stirring continuously till the mixture changes its colour.
Step 7: Make a paste of fennel powder and dry ginger powder and add to the yogurt mixture. Add brown onion paste and garlic paste diluted in a little stock.
Step 8: Add ghee and continue to cook. Drain the koftas from the stock and add to the gravy. Do not throw away the remaining stock.
Step 9: You can add it to the gravy or use it for some other dish. Simmer for a while and then add crushed dried mint leaves.
Nutrition Info, Calories : 4904 Kcal, Carbohydrates : 53.4 gm, Protein : 227.9 gm, Fat : 419.9 gm