Kashmiri

Kashmiri Czot

October 16, 2020
Baking, Roti
Bread, Vegetarian, Kashmiri

Also called Kasher Czot, Kashmiri Czot, or Kandur Czot, this humble bread is a quiet pillar of Kashmiri life.

A Kashmiri’s day is incomplete without czot — the warm, lightly chewy flatbread that graces every breakfast table, often with a simple spread of butter or jam. This medium-sized everyday bread is crafted by the kandur, the local baker, who prepares it fresh each morning in a tandoor (hot clay oven). With swift skill, he presses finger impressions into each round of dough before gently placing it against the inner walls of the glowing oven.

Kashmiri Mutton Tikka (Seekh Tuji)

July 18, 2020
Grill, Kebab
Meat, Non-Vegetarian, Barbecue, Kashmiri

Seekh Tuji — the smoky soul of Kashmiri street food. Skewered over charcoal by riverside vendors or in backyard barbecues, these succulent tikkas are marinated in a fiery spice blend, bursting with flavour and tradition.

Ingredients #

  • Mutton boneless or chicken quarter legs – 1 kg
  • Mustard oil – a few tablespoons (for frying chili powder and marination)
  • Red chili powder – 1 tbsp
  • Curd – 1 cup
  • Vinegar – 2 tbsp
  • Ginger garlic paste – 1 tbsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Black pepper powder – ½ tsp
  • Meat masala – 2 tbsp
  • Salt – to taste

Method #

  1. Heat mustard oil and briefly fry the red chili powder to bring out its colour and aroma.
  2. In a large bowl, mix the fried chili oil with curd, vinegar, ginger garlic paste, and all other spices.
    (Tip: Roast whole coriander, cumin, and pepper seeds before grinding for extra depth of flavour.)
  3. Add the meat and coat it thoroughly.
  4. Leave to marinate overnight in the fridge.
  5. Thread onto skewers and grill until cooked through and slightly charred.
  6. Serve hot with chutney, naan, or saffron rice.

Home | BBQ

Harissa

December 9, 2013
Recipes, Non-Vegetarian
Kashmiri, Lamb, Non-Vegetarian

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.