Hogaad - Bum

Hogaad are the dried fish mostly cooked and eaten in winters. It is cooked in combinations as well. Hogaad is available in abundance in winters. We can dry the fish easily at home in summer by keeping them in direct sun light after washing them properly. To save them from the kites, hawks and other predators, they should be wrapped in malmal cloth (very thin cotton cloth) and hanged outside the balcony or terrace till dry.

Mutton-Gogji combination

Right from the very beginning, this combination is very famous, easy to prepare and very tasty.

Monji-Nyani

This is the winter season and kohlrabies is available in abundance in the market. We can prepare the stem (monji) in various combinations. One of the famous combinations is with mutton. So follow the steps and prepare this mouth watering dish and enjoy your meal.

Rista

Rista is a mouth-watering, famous dish of kashmiri wazwan. It is prepared in red chilly powder and other spices in a very special manner. The preparation is worth time consuming. So if you have ample time and patience, follow the following steps, prepare the dish and bring smile on the faces of your dear ones.

Gurday Kapooray

Gurday kapooray are very easy to prepare. This dish  can be eaten with rice or chpatti.

Gushtaba (Minced Mutton Prepared in Curd)

Gushtaba is a dish of minced mutton balls cooked in curd and spices. This  traditional Kashmiri dish is prepared in important ceremonies and functions.Follow the following steps to prepare Gushtaba.

Tabakh Naat, Kabargah

Tabakh naat is made on special ceremonies and functions. It is usually served with pulao. It may also be served as a snack.

Muchch - Kashmiri Keema

Ingredients

1.       1kg finely minced mutton.

2.       3 ladles of mustard oil.

3.       1.25 table spoons of salt.

4.       2 table spoons of mirch powder (red pepper powder).

Yakhni (Mutton Prepared in Curd)

Yakhni is an authentic mouth watering dish.  It is prepared in curd along with spices.  It is very simple to cook. Follow these simple steps to prepare yakhni at home.

Gaad-Nadur (Fish and Lotus stem)

Kashmiri fish is considered to be very important. It is cooked on religious occasions like Sondar(Naam-karan ceremony), Gaad-Batt and the day after Shivratri. It tastes better when it is served cool.

Kalya/k-lya (Yellow Mutton)

Kalya is a Kashmiri mutton dish. It is yellow in colour and is simple to prepare.

Completion Time:  15-20 minutes.

Rogan Josh

Rogan Josh is a lamb dish of Persian origin. It is a signature Kashmiri cuisine and derives its name from the Persian words: Rogan, which means "oil" and Josh   means "intense heat". Thus, Rogan Josh means made in oil at intense heat.



Serve this delicious lamb dish with boiled rice and relish!