‘Karam ka Sag’, called ‘Hak’ in Kashmir, is a daily must in the diet of almost all Kashmiris. It is eaten with Plain Cooked Rice, throughout the year, as a green leafy vegetable, and is a great source of Vitamins and Minerals in their diet. ‘Hak’ and ‘Bata’ (Plain Cooked Rice), is what every Kashmiri […]

Use Ingredients 1. ‘Panir’ – 1 kg 2. Mustard oil – 1.5 cups 3. Cloves – 5 nos 4. Cumin Seeds – 1 tsp 5. Asafoetida – a pinch 6. Red Chili Powder – 2 tsps 7. Turmeric – 2 tsps 8. Curd – 1 cup 9. Milk – 1/2 cup 10. Ginger Powder – […]

Use Ingredients 1.’Panir’ – 1 Kg 2. Milk – 1 Cup 3. Broken Dry Ginger, or Sliced Green Ginger – 10 gm 4. Aniseeds, whole – 10 gm 5. Salt to taste – 1 to 2 tsps 6. Asafoetida – a pinch 7. Turmeric – 2 tsps 8. Curd – 1 cup 9. Aniseed Powder […]

This Dish is almost a must in Big Vegetarian Dinners and Feasts, with big menus, and is usually cooked in an earthenware pot (K- ‘Deg’). Generally, one piece with a spoonful of the Curdy Gravy, is served to each guest. It is also prepared in an earthenware smaller pot, a ‘Leij’, or in a steel […]

Use Ingredients 1. Round Potatoes of uniform medium size – 1 kg 2. Mustard oil – 1 cup 3. Cumin Seeds – 1 tsp 4. Clove – 3 nos 5. Asafoetida – 1 pinch 6. Red Chili Powder – 2 tsps 7. Turmeric – 1/2 tsp 8. Ginger Powder – 1 tsp 9. Aniseed Powder […]