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    Recipes - Kashmiri Wazwan

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    The document provides recipes for traditional Kashmiri cuisine for a meal called Wazwan. It introduces Wazwan as a typical Kashmiri meal that is treated with great respect and can include up to 36 courses. It then provides detailed recipes for four dishes - Paneer Gulnar as an appetizer, Marchwagan korma as the main course, Kashmiri pulav as another main course, and Shufta for dessert. The recipes were shared by students at a culinary college in order to promote different cuisines of Kashmir.

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    Recipes - Kashmiri Wazwan

    Uploaded by

    usf69
    401 views4 pages
    The document provides recipes for traditional Kashmiri cuisine for a meal called Wazwan. It introduces Wazwan as a typical Kashmiri meal that is treated with great respect and can include up to 36 courses. It then provides detailed recipes for four dishes - Paneer Gulnar as an appetizer, Marchwagan korma as the main course, Kashmiri pulav as another main course, and Shufta for dessert. The recipes were shared by students at a culinary college in order to promote different cuisines of Kashmir.

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    The document provides recipes for traditional Kashmiri cuisine for a meal called Wazwan. It introduces Wazwan as a typical Kashmiri meal that is treated with great respect and can include up to 36 courses. It then provides detailed recipes for four dishes - Paneer Gulnar as an appetizer, Marchwagan korma as the main course, Kashmiri pulav as another main course, and Shufta for dessert. The recipes were shared by students at a culinary college in order to promote different cuisines of Kashmir.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    401 views4 pages

    Recipes - Kashmiri Wazwan

    Uploaded by

    usf69
    The document provides recipes for traditional Kashmiri cuisine for a meal called Wazwan. It introduces Wazwan as a typical Kashmiri meal that is treated with great respect and can include up to 36 courses. It then provides detailed recipes for four dishes - Paneer Gulnar as an appetizer, Marchwagan korma as the main course, Kashmiri pulav as another main course, and Shufta for dessert. The recipes were shared by students at a culinary college in order to promote different cuisines of Kashmir.

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    © All Rights Reserved
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    Recipes- Kashmiri Wazwan

    By Team iDiva | posted Feb 19th 2013 at 3:50PM





    Wazwan is a typical Kashmiri meal

    If youd like to get innovative and surprise your guests with a completely different
    spread, we recommend you try some delectable Kashmiri cuisine the next time
    around you have people over for dinner. With hardly any specialty restaurants
    serving up Kashmiri food, your specially crafted Wazwan is sure to be a hit.

    Wazwan a typical Kashmiri meal, is treated with great respect and the
    preparation is considered an art. The traditional number of courses for the
    Wazwan is 36, though there can be fewer.

    Here are a few recipes we suggest you floor your guests with.

    Paneer Gulnar (Appetiser)

    Ingredients
    250 gms Paneer
    1 1/2 cups Besan Flour
    tsp Red Chilli Powder
    tsp Peppercorn
    1/4 tsp Ajwain
    1 tsp Fenugreek Leaves (dry)
    1 tsp Dry Pomegranate Powder
    2 tsp Lemon Juice
    1/2 cup Coriander leaves
    1 cup Mint leaves
    4 Green Chillies
    Salt to taste
    Oil as needed

    Method
    Mix gram flour, red chilli powder, peppercorn, ajwain, fenugreek leaves & salt in a
    bowl. Add water to get a thick batter.
    Grind pomegranate powder, lemon juice, tomato, coriander leaves, mint leaves, green
    chilli and salt to make chutney.
    Cut paneer into cubes.
    Slit the paneer and stuff it with the prepared chutney.
    Dip the stuffed paneer cubes in the batter and fry in hot oil till golden brown.
    Serve hot with chutney

    Marchwagan korma (Main Course)

    Ingredients
    1 kg pieces of lamb/goat
    3- 4 Tbs oil
    2 green cardamoms
    5 cloves
    2 black cardamoms
    tsp cinnamon powder
    inch cinnamon stick
    2 heaped tbs Kashmiri chili powder
    1/4 tsp turmeric powder
    tsp garam masala
    tsp ginger powder
    1 tbs fennel powder

    Method
    In a bowl mix the chili powder in 3 cups of water and keep aside
    Crush the green cardamom and cloves and add them in the oil
    Add the pieces of lamb, stir it all together
    Add in the cinnamon stick and the black cardamoms
    Cook on medium heat, stirring occassionally until the lamb starts to turn reddish brown.
    Use a pressure cooker so the meat cooks better.
    Add in the rest of the spices except garam masala & mix to combine. Add in the salt too.
    Once the meat is tender add in little water and garam masala and let it cook uncovered
    till the oils separate and the gravy looks like a thick sauce.
    Serve with rotis or Kashmiri Pulav

    Kashmiri pulav (Main course)

    Ingredients
    500 gm basmati Rice
    3 bay leaves
    2 cardamoms
    1 inch cinammon
    2 cloves
    cup cream
    cup finely chopped pineapples and cup canned cherries
    cup chopped almonds , cashewnuts and pista
    20 gms cumin seeds
    2 tbsp ghee
    1 gm saffron
    cup milk
    2 tbsp sugar
    Salt to taste

    Method
    Pick wash and soak the rice in warm water for 50 mins.
    Heat Ghee, add in the whole garam masala, cumin seeds, saut the rice and cook in
    warm water. Ensure that the grains are all separate.
    Just little before the rice is to be done prepare a mixture of cream, milk, sugar dry fruits
    and the chopped canned fruits pineapple & cherries.
    Pour this over the rice and allow for a sweet fragrance.
    Finally add in the saffron dissolved in warm milk.

    Shufta (Dessert)

    Ingredients:
    1 cup cubed cottage cheese
    cup dry coconut pieces
    cup almonds
    cup pistas
    cup cashews
    cup apricots
    cup dates
    cup walnuts
    cup raisins
    1 tsp soonth powder
    tsp pepper powder
    tsp cardamom powder
    tsp cinnamon powder
    2 cups sugar
    1 gm kesar
    cup ghee
    20 gms gulkand
    30 pcs tart shells

    Method
    Soak all the dry fruits in water for 1/2 hr. Drain and keep aside.
    Heat the ghee in a non stick kadhai. Fry the cubed paneer till golden. Now fry the
    coconut till light brown.
    Fry the dry fruits, add the elaichi powder, pepper powder, soonth powder, cinnamon
    powder, kesar, fried coconut, paneer cubes and the sugar. Cook till the sugar melts.
    Serve warm garnished with gulkand in tart shells.

    Recipes have been shared by the budding chefs of Bunt Sanghas Ramnath Payyade
    College Of Hospitality Management Studies who recently organised a culinary fest, De
    Leij celebrating various cuisines of Kashmir. Such annual theme lunch events give
    the students a first-hand exposure of how the hospitality industry operates and helps
    develop their managerial and entrepreneurial skills, said Prof. Sanyogita Morarji,
    Principal.

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