Kashmiri Cuisine - Revision history

Jyoti: /* Harissa */

2022-12-25T09:16:24Z

‎Harissa

Jyoti: /* Harissa */

2022-12-25T09:15:26Z

‎Harissa

Jyoti: /* Curd/ Yoghurt */

2022-12-25T09:15:09Z

‎Curd/ Yoghurt

Pdewan at 11:32, 6 October 2016

2016-10-06T11:32:23Z

Pdewan: /* Kashmiri Seekh Kebab */

2016-10-06T11:25:01Z

‎Kashmiri Seekh Kebab

Pdewan: Pdewan moved page Kashmir Cuisine to Kashmiri Cuisine without leaving a redirect

2016-10-06T11:23:26Z

Pdewan moved page Kashmir Cuisine to Kashmiri Cuisine without leaving a redirect

Pdewan: /* Ingredients */

2013-12-15T18:21:02Z

‎Ingredients

Pdewan: /* Method */

2013-12-15T18:19:49Z

‎Method

Pdewan: /* Ingredients */

2013-12-15T18:18:59Z

‎Ingredients

Pdewan: /* Method */

2013-12-15T18:18:20Z

‎Method

@@ Line 35: / Line 35: @@
 =Harissa=
 [https://www.thehindu.com/news/national/other-states/kashmiri-women-break-the-harissa-glass-ceiling/article66301418.ece  PEERZADA ASHIQ, Dec 25, 2022: ''The Hindu'']
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 [[Category:Places|KKASHMIRI CUISINE
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 =Harissa=
-[https://www.thehindu.com/news/national/other-states/kashmiri-women-break-the-harissa-glass-ceiling/article66301418.ece  Dec 25, 2022: ''The Hindu'']
+[https://www.thehindu.com/news/national/other-states/kashmiri-women-break-the-harissa-glass-ceiling/article66301418.ece  PEERZADA ASHIQ, Dec 25, 2022: ''The Hindu'']
 [[File: Sheikh Hirra is among the first few women who took to Harissa selling, an otherwise male dominated sector in Kashmir.jpg|Sheikh Hirra is among the first few women who took to Harissa selling, an otherwise male dominated sector in Kashmir. | Photo Credit- Special Arrangement <br/> From: [https://www.thehindu.com/news/national/other-states/kashmiri-women-break-the-harissa-glass-ceiling/article66301418.ece  Dec 25, 2022: ''The Hindu'']|frame|500px]]
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 [[Category:India|K
 KASHMIRI CUISINE]]
-[[Category:Pages with broken file links|KASHMIRI CUISINE]]
 [[Category:Places|K
 KASHMIRI CUISINE]]

← Older revision		Revision as of 09:15, 25 December 2022
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	This is a common dialogue heard after a kashmiri ( Both Pandit or Muslim ) enjoys a heavy spicy Feast .		This is a common dialogue heard after a kashmiri ( Both Pandit or Muslim ) enjoys a heavy spicy Feast .

		+	=Harissa=
		+	[https://www.thehindu.com/news/national/other-states/kashmiri-women-break-the-harissa-glass-ceiling/article66301418.ece Dec 25, 2022: ''The Hindu'']

		+	[[File: Sheikh Hirra is among the first few women who took to Harissa selling, an otherwise male dominated sector in Kashmir.jpg\|Sheikh Hirra is among the first few women who took to Harissa selling, an otherwise male dominated sector in Kashmir. \| Photo Credit- Special Arrangement <br/> From: [https://www.thehindu.com/news/national/other-states/kashmiri-women-break-the-harissa-glass-ceiling/article66301418.ece Dec 25, 2022: ''The Hindu'']\|frame\|500px]]

		+
		+	''Kashmiri women are breaking the male monopoly on making the labour-intensive mutton breakfast dish, Harissa, this winter, powered by online sales both within and beyond the Valley''
		+
		+	For centuries, it was men who monopolised the culinary skills required to make harissa, a mutton dish which is a sought-after winter breakfast delicacy in Kashmir, copied from a popular Armenian dish. Prepared overnight using the slow heat of firewood in a utensil buried in a tandoor or clay oven, the dish required muscle power, night-long patience and knowledge of spices.
		+
		+	However, women in Kashmir are giving a tough competition to the harissa-goaer or special harissa cooks this winter, with online platforms emerging as a game changer.
		+
		+	Sheikh Hirra is an engineering graduate and a mother from Srinagar’s Hyderpora area. She started the trend of capturing the otherwise male-dominated market for harissa. “Earlier, people would stand outside harissa shops in queues very early in the morning in the old city. My idea was to make harissa available just a click away. The idea did pick up and the sales are going up,” said Ms. Hirra, who now sells in all major districts of Jammu and Kashmir.
		+
		+	'''NRI orders'''
		+
		+	Using the internet power of online platforms such as Gatoes and FastBettle, Ms. Hirra has even been able to ship harissa beyond J&K. “It’s getting popular outside. I receive orders from all corners of the country. In Kashmir, harissa is also an emotion. Many Non-Resident Indians place orders for their old parents in Srinagar, so that they don’t have to come out early in the cold mornings to buy. Customer reviews have helped a lot,” said Ms. Hirra, who owns the Fall Winter Harissa brand.
		+
		+	Harissa is a breakfast dish only available in the peak winter months of November to February in Kashmir. People queue up at the crack of dawn to buy harissa in the city, as it finishes fast due to growing demand. This high-protein diet keeps people warm and helps them brave the sub-zero temperatures of Valley winters. Until a few years ago, only men dominated the cooking of harissa at a small number of outlets in the city as it required overnight cooking and constant grinding with a huge wooden pestle.
		+
		+	Armed with technology, women are equal competitors now. Shahida Fazili, 58, a former school principal from the Pampore area, said that her annual shipments of home-made harissa to her two sons in Dubai became a runaway hit among their friends and colleagues.
		+
		+	“Earlier only relatives and friends would approach me. This year, I received an order for 15 kg of harissa from Delhi. People are liking it outside. I am energetic and ensure that my harissa has all the qualities of a professional harissa-maker,” Ms. Fazili said.
		+
		+	'''Blurring class distinctions'''
		+
		+	She sees the harissa market fast expanding in Kashmir. “It was a dish meant for upper classes earlier. However, Kashmir is witnessing affluence and harissa demand has also gone up. People want authentic and hygienic harissa, as all in the family eat it. We ensure that the texture is not lost. The grind has to be by a pestle and not a machine. People prefer home-made harissa now over harissa outlets for their meat quality also,” Ms. Fazili said.
		+
		+	Harissa requires at least four to six hours of oversight by the cook. Being laborious to make, Ms. Fazili believes that most working women prefer to buy the home-made dish rather than cook it at home themselves.
		+
		+	Ms. Fazili, who owns the Kashmir Temptations brand, aims to widen her customer base. “So far, I was popular in WhatsApp groups. I plan to move to social media like Facebook and Instagram. I have already prepared 40 kg of harissa this winter,” said Ms. Fazili, who has partnered with her cousin.
		+
		+	'''Cottage industries'''
		+
		+	Harissa is fast turning into a cottage industry in Kashmir’s upmarket colonies. As it does not require women to come out or be a face of the enterprise, they find it comfortable to take up cooking dishes, especially harissa, as online startups.
		+
		+	Rehana Khan, a housewife from Srinagar’s Bemina area, only delivers harissa in her own locality and among relatives. “My home-made harissa was popular among my relatives. The word spread and people came for harissa. I take orders only from the neighbourhood. I have already prepared 15 orders this winter,” she said.
		+
		+	In the coming days, harissa sales are likely to go up further for Ms. Khan. With the day temperature dipping fast in Kashmir and night temperature already below zero degrees Celsius, harissa remains a sought-after dish to battle the freezing weather in the Valley.
		+
		+	[[Category:Cuisine\|K
		+	KASHMIRI CUISINE]]
		+	[[Category:India\|K
		+	KASHMIRI CUISINE]]
		+	[[Category:Pages with broken file links\|KASHMIRI CUISINE]]
		+	[[Category:Places\|K
		+	KASHMIRI CUISINE]]

	=Seekh Kebab, Kashmiri =		=Seekh Kebab, Kashmiri =

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 [[Category: Places |K]]
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-[[Category:Name|Alphabet]]
+=Curd/ Yoghurt =
-=Kashmir Cuisine=
+[[File: Curd Yoghurt in the Kashmiri diet.jpg| Curd/ Yoghurt in the Kashmiri diet. As in some other parts of India, curd is set and sold in clay pots that are thrown away after one use,|frame|500px]]
 ''' Kashmiri recipes: Seekh Kebab, Tujji Chicken '''
 [[File:  Kashmiri recipes.PNG | Kashmiri recipes |frame|500px]]
 [http://articles.timesofindia.indiatimes.com/2013-12-11/recipes/35647097_1_bbq-turmeric-powder-garlic-paste  The Times of India]
 ==Ingredients==

@@ Line 20: / Line 20: @@
 [http://articles.timesofindia.indiatimes.com/2013-12-11/recipes/35647097_1_bbq-turmeric-powder-garlic-paste  The Times of India]
-=Kashmiri Seekh Kebab =
+=Seekh Kebab, Kashmiri  =
 ==Ingredients==

@@ Line 27: / Line 27: @@
 Saffron 1gm
 Turmeric powder 5gm
 Kashmiri mirch powder 20gm
 Aniseed powder 10gm
 Black cumin 10gm
 Green coriander 10gm
 Onion 100gm
-Eggs 2 nos.
 Mustard oil 30ml
 Garam masala 10gm
 Salt to taste

@@ Line 83: / Line 83: @@
 - Wash and clean the boneless chicken
 - Cut into dices by 2'' x 2.5''
 - Add ginger and garlic paste
 - Add salt, lemon juice, turmeric and keep aside for 15 minutes
 - Remove water from marinated chicken and add rest of the spices and oil
 - Keep it aside for at least 2 hours
 - Meanwhile set fire in tandoor or BBQ
 - Take BBQ skewers and place chicken tikka in it and cook properly for 10-12 minutes
 - Keep basting and rotating till the chicken is cooked
 - Serve hot with mint sauce and sliced onion
 ...and you might start taking to Kashmiri food after this.

@@ Line 61: / Line 61: @@
 Chicken leg boneless 1kg
 Mustard oil 30ml
 Ginger paste 10gm
 Garlic paste 10gm
 Black cumin pounded 10gm
 Lemon juice 10ml
 Garam masala 10gm

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 Cut mutton boneless into small pieces after washing it
 Add saffron and the remainder of the spices and herb, except eggs, salt and chilli powder
 Mix well and pass through meat mince machine, twice
 Add eggs and mix well
 Add salt and chilli powder as per taste
 Put it on BBQ skewer evenly with wet hands
 Cook it properly on low heat for 8-10 minutes
 Serve with mint sauce and sliced onion