Fine Kashmiri Cuisine
ROGAN JOSH: (Non Veg)
Ingredients
Roganjosh is considered king of
meat dishes in Kashmir.
Roganjosh has great
cultural/traditional importance. It
is main dish in non-vegetarian
feast. Roganjosh and paratha is
served to important guests like
son in laws or daughter in-law
when they are seen first.
Serving size: 2-4 people
Ingredients:
• kg or 1lb mutton,(lamb or
goat, preferably rib or leg
meat),
• 1tsp red chili powder,
• tsp ginger powder,
• fennel powder,
• 3 cloves/laung,
• 1 tsp zeera/cumin seed,
• powdered cinnamon
/dalchini),
• pinch of
heeng/aesofoetida,
• 2 tbsp yogurt,
• 2 big black
elaichi/cardamom,
• 2 small green
elaichi/cardamom,
• 3 tbsp. of oil,
• Salt to taste.
WUZIJ CHAMAN or RED
Method of preparation
• Wash meat and keep in colander till the
water drains.
• Heat oil in a pressure cooker.
• Add heeng to oil.
• Add meat and stir-fry well.
• Add clove, cinnamon, powdered black
elaichi, zeera.
• Stir-fry till color of meat turns light
brown.
• Add red chili powder, and yogurt.
• Fry again till no white color of yogurt is
visible.
• Add ginger powder, fennel powder , salt
and cup of water.
• Pressure cook for 5 minutes. or 3
whistles.
• Turn off stove and open cooker when
pressure has dropped.
• Check for the desired tenderness.
• If you see excess water, boil till desired
consistency is reached.
• Grind zeera and green small elaichi and
sprinkle on meat and cover. This will
give exotic aroma to meat.
• Serve this dish with white rice or
paratha.
PANEER/FRYING CHEESE
(Veg)
Serving size: 3-4 people
Ingredients :
• 1 lbs cheese/ paneer
/chaman,
• pinch of haldi/turmeric,
• 1tsp shonth/ginger
powder,
• 11/2 tsp badiyan/fennel
powder,
• salt to taste,
• 1 tbsp. of yogurt,
• green eliachi/cardamom,
• cloves, 1big elaichi,
• 2 sticks of cinnamon,
• oil for deep frying,
• 1 cup of water.
ROATH (Kashmiri dryfruit
Cake)
Roaths are usually prepared at the
time of the Kashmiri festival, Pun
in the month of September. Roath
is prepared and puja is performed
to invoke gods for blessings for
the prosperity and good luck.
Traditionally a folk story is
related by elder person of the
family
Serving size: Makes : 8 pieces
Ingredients :
• 1 kg wheat flour,
• 1cup sugar,
• 2 tbsp ghee/clarified butter
Method of preparation:
• Make thick square pieces of chaman/
paneer.
• Take oil in a pan and fry paneer by 2 or
3 pieces at a time.
• Fry till paneer is golden brown.
• Fry all the pieces same way.
• Take 1tbsp of oil in a separate pan and
add heeng to oil.
• And chili powder and stir.
• Add yogurt to chili powder in oil and
stir till white color of yogurt is not
visible.(tomato puree may be used
instead of yogurt)
• Add all the above spices to chili mixture
and water.
• Add chaman/paneer to mixture of
spices.
• Boil for 15-20 minutes till most of water
is absorbed and oil is floating on top.
• And serve hot with white rice.
Method of preparation:
• Mix 2 tbsp. of ghee and black
cardamom with the flour.
• Rub it in well.
• Mix the sugar with 11/2 cup of water in
a bowl.
• When the sugar has dissolved, add it to
the flour.
• Knead well and make stiff dough. Add
more water, if necessary.
• Make eight balls of equal size with the
dough and roll them into half-inch thick
rounds, about eight to nine inches in
diameter.
• Pierce with a fork all over and decorate
by marking designs.
• Brush little yogurt on bread and sprinkle
little khus-khus/poppy seed.
 (for mixing),
• 11/ 2 tsp khus-khus/poppy
seed,
• 3 black crushed
cardamom,
• 500 gm ghee (for frying).
• 20 soaked and peeled
almond
• Press almonds and cashew nuts
• Fry in medium-hot ghee/clarified butter
till bread is reddish brown.
• Fry both sides by turning with ladle
carefully.
• Silver foil is also pasted on roath after
frying.(optional)