10 replies to this topic

[gingerly]

http://ikashmir.org/...book/index.html

and much more !

[bmcdeepak]

gingerly, on Jan 24 2005, 02:55 AM, said:

http://ikashmir.org/...book/index.html

and much more !

Speaking of the culinary art of Kashmir, I am currently making a dum chicken recipe from Kashmir.

On my last trip to Delhi, I picked up (at Morning Stores in GK-1) a "tikki" of Kashmiri spice paste called Ver. Anyone have any good recipes for this?

I guess this probably also counts as one of the mother sauces...but there is no way to cross post is there?

bmcdeepak

(bmc stands for....bryn mawr college, fyi)

[gingerly]

ver.i have a couple of recipes somewhere-can locate  if no one has  tried and true ones to offer.

[arnab]

bmcdeepak, on Jan 26 2005, 06:08 PM, said:

gingerly, on Jan 24 2005, 02:55 AM, said:

http://ikashmir.org/...book/index.html

and much more !

Speaking of the culinary art of Kashmir, I am currently making a dum chicken recipe from Kashmir.

i don't know anything about ver, but i would be very interested in this dum chicken recipe.

[Kiran]

VER... I would so love a recipe for it.

[arnab]

so, i browsed the site gingerly linked to--it looks great--but found no explanation of ver. is it a powdered spice mix? a paste? what are its component parts?

[gingerly]

dried spice cakes along the lines of those 'thalippu vadagams'.the recipes i have are essentialy the same but indicate that asafoetida would traditionally take the place of garlic and shallots in the kashmiri pandits version.other ingredients include dried ginger,cinnamon,cardamom,saffron.cockscomb,black cumin and more.



edit:Kiran-i believe you have to have a minimum of 10 posts for your first free recipe!not far to go :D

Edited by gingerly, 29 January 2005 - 12:05 AM.

[Swati]

arnab, on Jan 28 2005, 10:53 PM, said:

so, i browsed the site gingerly linked to--it looks great--but found no explanation of ver. is it a powdered spice mix? a paste? what are its component parts?

I don't know if you've ever come across something described as "Kashmiri vadi masala", but that's exactly what a ver is. It is a round disk of spice, with a number of ingredients. I'm not entirely sure what all the ingredients are, but it shares a number of spices in common with a standard garam masala. You can find it in numerous stores in Delhi, including very standard spice stores and markets like Khari Baoli. But given the Kashmiri population in Delhi, I'm sure you can find a Kashmiri speciality store that sells really good ver.

You use it exactly as you would use garam masala, when you are done cooking a dish, just break a bit off and sprinkle on top of the dish and mix (at least that's how I've used it in the past). It really does go very well with a number of dishes, including most vegetable curries and rasas.

[bmcdeepak]

arnab, on Jan 27 2005, 12:00 AM, said:

bmcdeepak, on Jan 26 2005, 06:08 PM, said:

gingerly, on Jan 24 2005, 02:55 AM, said:

http://ikashmir.org/...book/index.html

and much more !

Speaking of the culinary art of Kashmir, I am currently making a dum chicken recipe from Kashmir.

i don't know anything about ver, but i would be very interested in this dum chicken recipe.

Kashmiri Dum Chicken

Marinade:
1 Tablespoon powdered fennel seeds
1 Teaspoon red chili powder
1 Teaspoon turmeric powder
1 Tablespoon salt
2 Tablespoons ginger garlic paste
Juice of 1 lemon (or 1/4 cup of yogurt)

1 whole chicken cut into 8 pieces (or about 3 lbs of large chicken pieces)

1. Make a paste of the above ingredients, rub the chicken and marinate for at least 3 hours.

Next:
1 onion sliced
1 pod of black cardamom crushed
1 teaspoon of cumin powder

1. Heat oil in a heavy pot and saute the onions until slightly brown
2. Add the cardamom and cumin pow
3. Fry the chicken pieces a few minutes until brown
4. Add the rest of the marinade
5. Cover the pot with a tight lid, turn the heat to low, cook for 1 hour.

bmcdeepak

[Rushina]

I recently recd. some ver from a friend, I first discovered it as a girl when we dined at a family friends home. The hostess had steamed spinach and crumbled ver all over. There is of course a special spinach for this purpose, called haak but that was normal "desi" spinach.

Ver are discs of powdered masalla. Very fragrant with spice.

Rushina

[gingerly]

posting a long overdue recipe for ver(come back Kiran!)
garlic vari masla
(from the best of kashmiri cooking by neerja mattoo)
1 kg dry red chillis(de-seeded)
250 gm* garlic,peeled
125 gm* dried shallots,peeled
50 gm dry ginger(freshly ground and seived)
20 gm black cardamom seeds

6 cloves
2 tsp white cumin
1 stick cinnamon
1 tsp black cumin
125 gm coriander seeds
(last five ingr to be lightly roasted before grinding)
1gm saffron,crisped slightly on a warm pan
4 betel leaves
1 betel nut
2 flower heads of cockscomb,crushed
20 ml oil

grind the garlic and shallots to a paste,cover and set aside for a day in an earthenware bowl.
the next day,combine all the remaining ingredients and make a fine paste,kneading with a little oil.
roll out balls and flatten into 2 cm thick discs.pierce a hole through the middle of each one and "place on a plank of wood lined with large leave to dry in the sun"

the version using asafoetida is similar-  dissolve 10gm asafoetida in half a cup of water,bring to a boil and use to blend the other ingredients.

*the book lists this as mg but i'm assuming it's a typo..?

casting beady eyes at neighbours gardens..