Chuk-Nadur (Lotas-Root)

                                                    Chuk-Nadur (Lotas-Root)

                                                    Khatey kamal-kakdi

Ingredients:

• 1 lb. of lotus root 
• Lemon juice or Tamarind pulp or Tataric acid granules
• Salt to taste,
• 1 tsp. chili powder or Peprika
• 1 tsp. of fennel powder or badiyan
• 1 tsp. ginger powder or shonth
• ¼ tsp. Turmeric powder or haldi
• Pinch of asafetida or heeng
• 1 tsp. of cumin powder or zeera
• 3 tbsp. of oil.

Method:

• Cut vertically 2-1/2” long pieces of lotas root
• Take 3 tbsp. of oil in a pan or patilla
• Add lotas-root or nadur to oil and a pinch of heeng
• Stir-Fry till lotas-root or nadur becomes little brown
• Add chili or paprika powder, fennel, ginger, cumin and salt.

• Add little water and stir.
• Add 1 cup of water and let boil. Put lid on
• Cook it for 20 minutes or till lotas-root becomes soft
• Open the lid
• Add lemon juice or tamarind pulp or tartaric acid to nadur.
• Boil for 5 minutes.
• Turn off the stove. 

·                      Chuk-Nadur is ready, serve with Rice.

Note: Tartaric acid is tatri in kashmiri.

Haakh or Saag

                                                            Haakh or Saag
                                                           (Collard Green)

Ingredients:

• 1 bun of collard green
• Salt to taste,
• 2 whole green chilies
• 3 red dry chilies
• Pinch of heeng
• 1 tbsp. of oil
• 2 cups of water,
• Kashmiri vaer masala (optional)

Method:

• Clean haakh or collard green
• Make sure to wash haakh two times in water-filled sink to get rid of any sand or dirt.
• Put 1 tablespoon of oil in a Pan or Patilla
• Add heeng
• Add 2 cups of water and boil.
• Now add haakh little by little and stir well.
• Add salt to taste
• Add green & red whole chilies. (Dry whole chilies)
• Boil haakh till it is completely dipped in water. Keep the lid.
• Cook for 20 minutes on medium heat or till haakh is cooked.
• Turn off the stove.
• Open the lid to retain green color
• Add pinch of vaer.Kashmiri garam masala (if available)

         Haakh is ready, serve with Rice.

Rajmah-Gugji

                                                 Rajmah-Gugji 
                             (Turnip and Red Kidney Beans)

 

Ingredients:

2 cups of red kidney beans or Rajmah

2 tsp. chili powder or paprika
1 tsp. shonth or ginger powder
6 Medium size turnips or gogji
1 tsp.of Kashmiri Vaer massala or (Kashmiri Garam massala)
2-3 tbsp.of oil,
salt to taste
2 glasses of water.

Put Rajmah in a slow cooker or crock-pot or you can pressure cook or you also can cook in a Pan (Patila). Insead of dry rajmah you can also use caned Rajmah.

Method :

 Cut turnip in to cubical shape, and keep aside.
 Add turnip to Boiled Rajmah or caned Rajmah and add oil.
 Add chili powder & shonth.
 Let it cook for 30 minutes till Turnips becomes soft.

 Add Vaer to it and serve it with Rice.