Pumpkin Casserole

November 26, 2017

“Remember that it is a one-off dish, I am not sure if I will make it again but it was definitely unique.”

Pumpkin Casserole #

When you grow pumpkins on your allotment and end up with too many, you inevitably start searching for creative ideas. After giving a few to friends and leaving some in the hen run for the chickens to feed on, I was still left with a good number.

Harissa

December 9, 2013

Harissa is a very popular meat preparation, traditionally made for breakfast.
It is slow-cooked for hours with warming spices — and yes, stirred by hand for a very long time. With the sharp dip in temperatures, Harissa becomes the most sought-after delicacy during winters in Srinagar.

History #

It is said that the concept of Harissa was brought to Kashmir by Mirza Hyder Duglat of Yarkand during the Chak period in 1540.
Some historians trace its origins to Central Asia, which greatly influenced Kashmiri art, custom, rituals, belief, and cuisine — blessing the region with this flavoursome delight.

Chard Gosht

August 29, 2013

Chard Gosht #

Recipe that I have tried, and can vouch for 😊
This is a combined version of two different dishes: Sakhpaita (spinach and lentils) and Daal Gosht (lentils and meat).

Ingredients #

• Green lentils (moong daal) – about 2 cups
• Lamb (small pieces, diced) – ½ kg
• Swiss chard (finely sliced) – 1 bunch
• Fresh coriander (chopped) – 1 bunch
• Onion (chopped) – 2
• Garlic (finely chopped) – 4 cloves
• Ground cumin – ½ teaspoon
• Black pepper – 5 (whole)
• Salt – to taste
• Olive oil – ½ cup
• Lemon juice – 1 tablespoon
• Water – 6 cups

Recipe #

1. Pressure cook the lentils with water, then simmer until the lentils are nearly cooked.
2. In a separate pot, sauté the onions with half the olive oil for 5 minutes.
3. Add the meat, cumin, salt, and black pepper, and cook until browned.
4. Add the cooked lentils along with their water to the meat mixture.
5. Cook for about 15 minutes, until the lentils and meat are almost done.
6. In a skillet, heat the remaining olive oil, sauté the garlic, add the chopped coriander, and cook for 1 minute.
7. Stir the garlic-coriander mixture into the lentils.
8. Add the Swiss chard and lemon juice, cook over low heat for 3 minutes, then remove from the heat.

Enjoy with roti or rice!