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A beloved delicacy from the stunning Kashmir area, Ruwangan Hachi Chaman is renowned for its mouthwatering flavours and rich cultural legacy. Sun-drying summer vegetables to preserve them for the cold winter months is a distinctive, long-standing custom among Kashmiris that is highlighted in this delicious recipe.
Brinjal (Wangan Hachi), tomatoes (Ruwangan Hachi), and turnips (Gogji Aare) are examples of often dried vegetables that demonstrate Kashmiri creativity in making the most of seasonal harvest. These sun-dried tomatoes are combined with paneer, or Indian cottage cheese, to create a nourishing meal that exquisitely captures the spirit of Kashmiri cooking. Ruwangan Hachi Chaman is a favourite in many Kashmiri homes because of the ideal balance created by the combination of the creamy paneer and the acidic, flavourful dried tomatoes.
Sun-Drying The Tomatoes
Sun-dried tomatoes are the main ingredient in Ruwangan Hachi Chaman, giving it a distinct flavour and texture. Ripe, juicy tomatoes will produce the finest flavour when used to make the dried tomatoes. If you want a less acidic flavour, remove the seeds and cut them in half after giving them a thorough wash. Arrange the tomato halves on a cheesecloth-lined tray or a spotlessly flat surface. For best drying results, place them trimmed up. The heat from the sun will do its job; usually, three to four days of direct sunlight are needed to get the right dry consistency. To shield the tomatoes from moisture and insects, cover them with a small towel at night. When tomatoes are very dry, transfer them into an airtight jar and store them in a cool and dry place.
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Selecting The Good Quality Paneer
Ruwangan Hachi Chaman requires high-quality paneer since it gives the dish a beautiful, creamy texture. Choose fresh paneer prepared from whole milk if at all possible, as it tastes and feels better than store-bought types. when the paneer is newly prepared, then it is softer and carries a much better taste to it which is quite beneficial to the dish. Choose a solid, high-quality paneer from the store if fresh paneer isn't available, but stay away from ones that are highly processed or include additives. Depending on your choice, cut the paneer into slices or cubes before preparing it; smaller pieces will typically absorb more flavours from the sauce. You may add richness to the flavour and a beautiful texture to the dish by quickly frying the paneer pieces in a little oil or ghee until they turn golden brown after they have been cut.
Preparation Of the Flavourful Base
The key to making Ruwangan Hachi Chaman is making a tasty sauce. As the dish's fragrant foundation, begin by finely cutting the garlic, ginger, and onions. In a skillet using oil or ghee, fry the onions until they soften and start to caramelize slightly. By releasing the natural sweetness, this procedure improves the flavour profile as a whole. Add the minced garlic and ginger and cook until aromatic. Spices are essential; in Kashmiri cooking, cumin, turmeric, red chilli powder, and occasionally garam masala are used. Add the sun-dried tomatoes when the base has become fragrant. Let them cook on low heat to soften and release their flavours, as they will need to be rehydrated in the sauce. Be cautious not to break the paneer as you gently incorporate it into the mixture. Keep cooking until the dish is well mixed and the flavours blend.
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Enhance The Flavour Cream And Seasoning
The flavours of the dish can be brought out bys the addition of cream or evaporated milk, which gives the dish a thick texture that goes well with the tart paneer and sun-dried tomatoes. Once the paneer and tomato base have been combined, add the fresh cream or evaporated milk and lower the heat so that the flavours can meld. Depending on your personal taste, add salt to the dish. For a herbal aroma, try adding kasuri methi (dried fenugreek leaves), or pour in some lemon juice to add a little acidity that balances the richness. To give the cream a velvety quality that improves every bite, simmer for a few minutes to allow it to thicken and coat the other ingredients.
Serving Tips
This meal is typically served hot and topped with freshly chopped spring onions or coriander leaves for an added touch of freshness. Each serving can be made richer with a sprinkle of cream on top, which also improves the presentation. Serve the dish over steaming rice, naan, or soft phulkas so that the rice or bread can absorb the delicious gravy. The dish also pairs nicely with a light salad or a side of tart pickles. Serve it with other traditional dishes like yakhni or rogan josh to further enhance your Kashmiri dining experience.
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Useful Tips:
- For drying, pick ripe, firm tomatoes.
- To avoid spoiling, make sure everything dries completely.
- Dried tomatoes should be kept in sealed containers.
- Before cooking, thoroughly soak the dried tomatoes.
- For real flavour, use mustard oil.
- When the paneer is ready, add it.
- Carefully balance the spices.
- Before serving, let the dish rest.
- If you can, use handmade paneer.
