Kashmiri cuisine facts for kids

Name: Kashmiri cuisine facts for kids
Ingredients: Kashmiri chili pepper (martswangun): Gives color and mild heat.; Asafoetida (yangu): Used a lot in Kashmiri Pandit cooking.; Cardamom (nich auleh): Used in curries and teas.; Cinnamon (dalcyn): Important for many dishes and kahwah tea.; Cloves (rong): Essential for dishes like rogan josh.; Fennel (bodiyana): Used in breads and stews.; Ginger (shaunth): Used in dried, powdered form in almost all dishes.; Turmeric powder (lader): Gives a yellow color to curries.; Saffron (kong posh): A small pinch gives color and a bittersweet taste.; Cumin seeds (safed ziur): Important for most dishes.; Caraway seeds (krihun ziur).; Coriander seeds (danival): Used dried and whole, essential for pickles.; Fenugreek seeds (bresta): Used for fish dishes and pickles.; Nutmeg (zafal) and Mace (jalvatier).; Vari masala cakes: Quick flavor for many dishes.; Silver leaf (varak): Thin edible silver sheets for decorating food.

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Ingredients

Instructions

Kashmiri recipes are often passed down through families.
Braising: Cooking greens like haakh in a lot of water, making sure they stay submerged. Mustard oil adds flavor.
Court-bouillon: The main skill of a wazwan chef is making a flavorful stock from onions and shallots.
Tempering: Frying whole spices like cloves, cardamom, and cinnamon in oil to release their fragrance.
Simmering: Cooking food slowly so flavors and textures develop as ingredients release their juices and fats.
Dum cooking: Sealing the cooking pot with dough and cooking it over a low fire, often overnight, like for shab deg.
Tenderizing: For dishes like goshtabeh and rista, the meat is pounded before it becomes stiff after slaughter.