The first installment of this post can be found here.
Since I last wrote about Dum Monjj I have been cooking up a storm (like literally!). We have tried almost all types Kashmiri food - Greens, pulses, dried veggies and non vegetarian delicacies. But if there is something that is almost never tried in our house hold is anything that has yellow based gravy or for that matter yogurt based. And that's because the boy absolutely detests anything and everything that is not fiery red. He loves to have his food insanely spicy and twists his face at the very mention of something yellow or white. So I have never really prepared mutton kaliya or Yakhni or tscchat rass (soups).
But this time I had to really put my food down. I had been craving Mutton Yakni since long time but instead of just eating I was also craving to cook it. So I did what had to be done and Yakhni was made. Might I add with aah-mazing results. So I decided that something so good must be documented for proof and well, for future reference. Plus someone looking to make some yakhni can hop on here too.
It's almost winters everywhere. There is that slight nip in the air. Mornings have you reaching for that cosy shawl and evenings for your favorite blanket. The falling leaves bring a strange kind of re-assurance, a promise of new beginnings. The bare branches of trees, although forlorn are still beautiful. The onsite of winters makes way for turtlenecks, oversize pherans, hot water bottle, naar josh (Kangri) and comfort food. The first bite of Yakhni with baatt myound (morsel of rice) was this perfect winter comfort food. So without any further delay jumping straight to the recipe.
Ingredients:
1/2Kg Mutton
Any Refined oil
About 400g of Yoghurt
4-5 cloves
5-6 Green cardamoms
1 Cinnamon Stick
A pinch of black jira
2 Black cardamoms
Asafoetida
Fennel powder
Dry ginger powder
Dry mint powder
Fresh coriander for garnish
Steps:
1. First we deal with the mutton. Now originally the recipe simply involves boiling the meat in spices. But I like to fry the mutton a bit to get rid of that raw-ish looks. So in just about a spoonful of oil with a little hing (Asafoetida), I stir fried the mutton till it changed its color to umm un-raw.
2. Now add crushed black cardamoms, some salt, about two spoons of fennel powder and half a spoon of ginger powder.
3. Next add enough water to just cover the mutton and pressure cook for about 2 to 3 whistles.
4. Now in a thick bottomed vessel, add beaten dahi with grounded cinnamon stick, green cardamom, cloves and jira on medium heat. You can add whole spices as well instead of grinding them but I like to keep my gravy neat.
5. Keep stirring the concoction until you can no longer feel your arms or the curd starts to thicken and bubble. At this point add a kriscch (deep bottomed ladle) full of oil. Now don't be stingy with the oil. Unless your yakhni has that floating layer of oil on top, it is even yakhni?
6. Check your meat now, should be cooked and tender by now. Take the meat pieces and mix with the yoghurt gravy. You may add some broth from the cooked mutton and let everything cook together for 10-15 minutes. Add dried mint and mix well. Once the gravy starts to thicken, take off from heat and garnish with fresh coriander. And your yakhni is ready!
Enjoy with white rice and some spicy green chutney.
Thool Razma you ask? Also called cranberry beans they come inside a pod like peas. They are adorably shaped like an egg, hence the name "thool" which means egg in kashmiri. These are seasonal and available for a limited time. So we kashmiri's buy them in bulk, invest in the labor of shelling them and then freeze them for later use. These beauties also make long distance travels to places where they are not available like Delhi, Hyderabad and even overseas. There are many different ways of cooking them up. I have an easy peazy one pot recipe for all lazy people like me.
1. In a pressure cooker heat up some oil. Add some jira, few pods of garlic and grated ginger.
2. Once the oil becomes fragrant add onions and fry until golden brown.
3. Now add red mirchi powder, dry ginger powder and fennel powder. Give a good stir and add tomatoes.
4. Next add some salt, wait for the tomatoes to get mushy. Now in go the Thool ramza. Mix them a bit with the masala and add water.
5. The rajma should be done in 2 to 3 seethees especially if you are using frozen ones like me.
6. Finally add some garam masala and cook until the gravy thickens.
And that's all folks.
Love:
Sepo.
Since I last wrote about Dum Monjj I have been cooking up a storm (like literally!). We have tried almost all types Kashmiri food - Greens, pulses, dried veggies and non vegetarian delicacies. But if there is something that is almost never tried in our house hold is anything that has yellow based gravy or for that matter yogurt based. And that's because the boy absolutely detests anything and everything that is not fiery red. He loves to have his food insanely spicy and twists his face at the very mention of something yellow or white. So I have never really prepared mutton kaliya or Yakhni or tscchat rass (soups).
But this time I had to really put my food down. I had been craving Mutton Yakni since long time but instead of just eating I was also craving to cook it. So I did what had to be done and Yakhni was made. Might I add with aah-mazing results. So I decided that something so good must be documented for proof and well, for future reference. Plus someone looking to make some yakhni can hop on here too.
It's almost winters everywhere. There is that slight nip in the air. Mornings have you reaching for that cosy shawl and evenings for your favorite blanket. The falling leaves bring a strange kind of re-assurance, a promise of new beginnings. The bare branches of trees, although forlorn are still beautiful. The onsite of winters makes way for turtlenecks, oversize pherans, hot water bottle, naar josh (Kangri) and comfort food. The first bite of Yakhni with baatt myound (morsel of rice) was this perfect winter comfort food. So without any further delay jumping straight to the recipe.
Ingredients:
1/2Kg Mutton
Any Refined oil
About 400g of Yoghurt
4-5 cloves
5-6 Green cardamoms
1 Cinnamon Stick
A pinch of black jira
2 Black cardamoms
Asafoetida
Fennel powder
Dry ginger powder
Dry mint powder
Fresh coriander for garnish
Steps:
1. First we deal with the mutton. Now originally the recipe simply involves boiling the meat in spices. But I like to fry the mutton a bit to get rid of that raw-ish looks. So in just about a spoonful of oil with a little hing (Asafoetida), I stir fried the mutton till it changed its color to umm un-raw.
2. Now add crushed black cardamoms, some salt, about two spoons of fennel powder and half a spoon of ginger powder.
3. Next add enough water to just cover the mutton and pressure cook for about 2 to 3 whistles.
 |
| You can have the broth as soup by the way. |
4. Now in a thick bottomed vessel, add beaten dahi with grounded cinnamon stick, green cardamom, cloves and jira on medium heat. You can add whole spices as well instead of grinding them but I like to keep my gravy neat.
5. Keep stirring the concoction until you can no longer feel your arms or the curd starts to thicken and bubble. At this point add a kriscch (deep bottomed ladle) full of oil. Now don't be stingy with the oil. Unless your yakhni has that floating layer of oil on top, it is even yakhni?
 |
| Bubble bubble you beauty |
6. Check your meat now, should be cooked and tender by now. Take the meat pieces and mix with the yoghurt gravy. You may add some broth from the cooked mutton and let everything cook together for 10-15 minutes. Add dried mint and mix well. Once the gravy starts to thicken, take off from heat and garnish with fresh coriander. And your yakhni is ready!
 |
| The fruit of labour |
Enjoy with white rice and some spicy green chutney.
 |
| From Left - Corriander/Raw Mango chutney, Thool Razma and Yahkni. And rice ofcourse |
Thool Razma you ask? Also called cranberry beans they come inside a pod like peas. They are adorably shaped like an egg, hence the name "thool" which means egg in kashmiri. These are seasonal and available for a limited time. So we kashmiri's buy them in bulk, invest in the labor of shelling them and then freeze them for later use. These beauties also make long distance travels to places where they are not available like Delhi, Hyderabad and even overseas. There are many different ways of cooking them up. I have an easy peazy one pot recipe for all lazy people like me.
1. In a pressure cooker heat up some oil. Add some jira, few pods of garlic and grated ginger.
2. Once the oil becomes fragrant add onions and fry until golden brown.
3. Now add red mirchi powder, dry ginger powder and fennel powder. Give a good stir and add tomatoes.
4. Next add some salt, wait for the tomatoes to get mushy. Now in go the Thool ramza. Mix them a bit with the masala and add water.
5. The rajma should be done in 2 to 3 seethees especially if you are using frozen ones like me.
6. Finally add some garam masala and cook until the gravy thickens.
And that's all folks.
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| Close-up |
Love:
Sepo.
nice article, Engagement Photography surat
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