{"id":7413,"date":"2015-11-02T10:43:47","date_gmt":"2015-11-02T10:43:47","guid":{"rendered":"http:\/\/www.kashmirhills.com\/?page_id=7413"},"modified":"2015-11-02T10:43:47","modified_gmt":"2015-11-02T10:43:47","slug":"chamani-qaliya-recipe","status":"publish","type":"post","link":"http:\/\/emaven.co.in\/kashmir-hill\/chamani-qaliya-recipe\/","title":{"rendered":"Chamani Qaliya Recipe"},"content":{"rendered":"<h2 style=\"font-family: Oswald, sans-serif;\">Use Ingredients<\/h2>\n<ul>\n1.&#8217;Panir&#8217; &#8211; 1 Kg<br \/>\n2. Milk &#8211; 1 Cup<br \/>\n3. Broken Dry Ginger, or Sliced Green Ginger &#8211; 10 gm<br \/>\n4. Aniseeds, whole &#8211; 10 gm<br \/>\n5. Salt to taste &#8211; 1 to 2 tsps<br \/>\n6. Asafoetida &#8211; a pinch<br \/>\n7. Turmeric &#8211; 2 tsps<br \/>\n8. Curd &#8211; 1 cup<br \/>\n9. Aniseed Powder &#8211; 2 tsps<br \/>\n10. Ginger Powder &#8211; 1 tsp<br \/>\n11. Mustard oil &#8211; 1 tsp<br \/>\n12. Cumin Seeds &#8211; 1 tsp<br \/>\n13. Cloves &#8211; 3 nos<br \/>\n14. Caraway Seeds &#8211; 1\/2 tsp<br \/>\n15. &#8216;Garam Masala&#8217; &#8211; 1 tsp<br \/>\n16. Green Cardamom &#8211; 6 nos<br \/>\n17. Black Cardamom, Cinnamon and Black Pepper Powders, each &#8211; 1\/2 tsp<br \/>\nPreparation<\/p>\n<\/ul>\n<h2 style=\"font-family: Oswald, sans-serif;\">Preparation<\/h2>\n<p>\nDice, with a sharp knife, the &#8216;Panir&#8217; into about 3\/4&#8243; cubes.<\/p>\n<h2 style=\"font-family: Oswald, sans-serif;\">Method of Cooking<\/h2>\n<ol>\nIn Kashmir, for preparing &#8216;Qaliya&#8217;, earthenware cooking vessels (a &#8216;Deg&#8217; to cook 2 to 3 kg. &#8216;Panir&#8217; and a &#8216;Leij&#8217; for quantities upto 1 kg.), are usually used. The baked clay imparts a special aroma to the &#8216;Qaliya&#8217;. However, where an earthenware vessel is not available, a steel or a tinned copper or brass &#8216;Patila&#8217; is used.<\/p>\n<li>In a &#8216;Kadahi&#8217;, deep fry, on medium heat, the diced &#8216;Panir&#8217; in the Mustard oil, till it turns golden yellow, and the edges of the pieces fry a little brown. While frying, keep on turning the diced Cheese with a perforated ladle (H &#8211; &#8216;Jharna&#8217;), so that it is fried uniformly. Take out the fried Cheese, after draining the oil by means of the perforated ladle. Remove the &#8216;Kadahi&#8217; from the stove. <\/li>\n<p><\/p>\n<li>Now, in a &#8216;Patila&#8217;, of about 3 litres capacity, boil for half an hour, the fried Cheese, in a litre of water, after adding to it, the cup of Milk, broken Dry Ginger or sliced Green Ginger, the Aniseeds, Turmeric, Salt and half a pinch of Asafoetida. <\/li>\n<p><\/p>\n<li>Strain the Soup through a colander or a cloth, and keep it in a bowl. Sort out the Cheese pieces and keep in another bowl, and throw away the boiled Ginger, Aniseeds and other sediments; left in the colander or the cloth. <\/li>\n<p><\/p>\n<li>To the strained Soup, add the Curd, Aniseed and Ginger Powders, after mixing these with a spoon, or churning with a small churning stick (H &#8211; &#8216;Biloni) into a homogenous sauce. Pour this into the &#8216;Patila&#8217; or an earthenware vessel, after washing its inside. Resume heating it, and keep on stirring with a steel or wooden ladle, so that the Curd does not crack and separate, till it comes to a boil. Add the boiled Cheese pieces, and let boil for another 20 minutes. <\/li>\n<p><\/p>\n<li>Meanwhile alter straining the oil left over from frying of the Cheese, to remove any sediments, heat it again in the &#8216;Kadahi&#8217;, and add to it Cloves, Cumin Seeds, and the remaining half pinch of Asafoetida. Stir till the Cumin Seeds and Cloves get a little fried, but not charred, and add this oil along with the Spices to the boiling Cheese. Stir and let boil for five minutes more.<\/li>\n<p><\/p>\n<li>Add Caraway Seeds, somewhat crushed Green Cardamoms, the Black Cardamom, Cinnamon and Black Pepper Powders, and also the &#8216;Garam Masala&#8217;. Mix gently with the steel or wooden ladle, and let the pot, after covering it with a lid, simmer on very low heat for another 10 minutes. &#8216;Chamani Qaliya&#8217; is ready. Serve it piping hot, ladling directly on hot Plain Cooked Rice, as is usually done in all Big Feasts and Dinners.<\/li>\n<p>\n<\/ol>\n<h2 style=\"font-family: Oswald, sans-serif;\">Other Recipes<\/h2>\n<div class=\"one\">\n<div class=\"col-md-6\">\n<ul>\n<li><a href=\" http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/veth-chaman-recipe\/\">Veth Chaman Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/ledar-chaman-recipe\/\">Ledar Chaman Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/chamani-qaliya-recipe\/\n\">Chamani Qaliya Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/hak-recipe\/\n\">Hak Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/wuzij-chaman-recipe\/\">Wuzij Chaman Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/neni-rogan-josh-recipe\/\">Neni Rogan Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/machh-recipe\/\">Machh Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/kabargah-ta-tabaq-maz-recipe\/\">Kabargah Ta Tabaq-Maz Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/neni-qaliya-recipe\/\">Neni Qaliya Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/neni-yakhean-recipe\/\">Neni Yakhean Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/minced-meat-recipe\/\">Minced Meat Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/onion-shallots-emulsion-recipe\/\">Onion Shallots Emulsion Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/goashtaba-recipe\/\">Goashtaba Recipe<\/a><\/li>\n<\/ul>\n<\/div>\n<div class=\"col-md-6\">\n<ul>\n<li><a href=\" http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/hak-ta-nadeir-ya-vangan-recipe\/\n\">Hak-Ta-Nadeir-Ya-Vangan-Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/choek-vangan-recipe\/\n\">Choek Vangan Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/nadier-palak-recipe\/\n\">Nadier Palak Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/muji-chetein-recipe\/\">Muji Chetein Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/attractions\/kashmiri-food\/modur-polav-recipe\/\">Modur Polav Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/rista-recipe\/\">Rista Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/kehwa-recipe\/\">Kehwa Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/tschuk-waangun-recipe\/\">Tschuk Waangun Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/haakh-recipe\/\">Haakh Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/tscchut-gugji-recipe\/\">Tscchut Gugji Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/buza-wangun-recipe\/\">Buza Wangun Recipe<\/a><\/li>\n<li><a href=\"http:\/\/www.kashmirhills.com\/kashmiri-food\/wuzij-chaman-recipe\/\">Wuzij Chaman Recipe<\/a><\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Use Ingredients 1.&#8217;Panir&#8217; &#8211; 1 Kg 2. Milk &#8211; 1 Cup 3. Broken Dry Ginger, or Sliced Green Ginger &#8211; 10 gm 4. Aniseeds, whole &#8211; 10 gm 5. Salt to taste &#8211; 1 to 2 tsps 6. Asafoetida &#8211; a pinch 7. Turmeric &#8211; 2 tsps 8. Curd &#8211; 1 cup 9. Aniseed Powder [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-right-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[275],"tags":[],"class_list":["post-7413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kashmiri-food"],"_links":{"self":[{"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/posts\/7413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/comments?post=7413"}],"version-history":[{"count":0,"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/posts\/7413\/revisions"}],"wp:attachment":[{"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/media?parent=7413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/categories?post=7413"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/emaven.co.in\/kashmir-hill\/wp-json\/wp\/v2\/tags?post=7413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}