AIL

Activity 4
By-Arzoo Kedia
Class- 11 ‘J’
Roll No. – 07
Subject- English
 Kashmiri Cuisine
• Kashmiri cuisine is the cuisine of the Kashmir Valley in the
Indian subcontinent. Rice is the staple food of Kashmiris and has
been so since ancient times.[3] Meat, along with rice, is the most
popular food item in Kashmir. Meat, along with rice, some
vegetables and salad are prepared on special occasions like Eid
only.[4] Kashmiris consume meat voraciously.[5] Despite being
Brahmin, most Kashmiri Hindus are meat eaters.[6]
• The main daily staple food of the Muslims of Kashmir is plain
cooked rice. They are typically not vegetarian, with very few
exceptions.[7] The cooking methods of vegetables, mutton,
homemade cheese (paneer), and legumes are somewhat similar to
those of Kashmiri Pandits, except in the use of onions, garlic and
shallots by Muslims in place of asafoetida.[8
 Matschgand
It is one of those rare dishes that are very famous in the Valleys of Kashmir. The origins of
Matschgand lies in Kashmir. Minced meat of goat or sheep use to make Matschgand.
World over there are dishes that are made out of meatballs. But very few know that
this Dish is our answer to MeatBall dishes served the world over. In India, minced meat
is always made in a thick gravy form or used to make different types of Kebabs.
Recipe
• In a bowl put minced
• mutton and add salt, Mirch powder,
• saunf powder, a pinch of saunth
• powder, one ladle mustard oil, and
• two spoons of black cardamom seeds.
• Mix all these nicely. Make mutton
• balls like the size of a medium lemon.
• Heat a pan and add two ladles of oil. To
• this add jeera, hing, and half crushed lung
• and stir. Now, it’s time to add Kashmiri
• Mirch, put about 50ml water, and stir

• continuously to avoid the burning of Mirchi.

• Heat it till water dries up.

• Now add half glass of water, saunth, saunf, bay

• leaves, salt, and boil it. Gently put all the mutton
• balls one by one into the pan and cook on low flame for 10 minutes.
• Now, add garam masala and ghee. Mix gently and cook for another one
• minute. Now your Matschgand ready to served.
 Rogan Josh
• A must try dish for all the Lamb or meat lovers, Rogan Josh, an aromatic lamb dish is one of the
signature recipes of Kashmiri cuisine. It was introduced in India with the coming of the Mughals.
Robust with flavours of browned onions, various spices and yoghurt, it is a very healthy low-fat
dish. Try it with rice or naan and you will yearn for more.
•
Recipe
• In a bowl add hing, red chili powder,
• ginger powder, fennel seeds powder and
water mix this into a watery paste, keep it
aside.
• In a blender add cumin seeds, green
• cardamom, cinnamon stick, mace and make it
• into a coarse powder.
• Heat ghee in a pan add black cardamom,
• mutton pieces and roast it.
• Now add masala watery paste, saffron, water,
• and salt, then cover the lid, cook it for 45
• minutes.
• After 45 minutes add masala powder mix it and
• cook it for 30 minutes
Some more Kashmiri
Cuisines
 Gujarati Cuisine
• Gujarati cuisine is that of the state of Gujarat, in western India.
• The typical Gujarati thali consists of rotli, dal or kadhi, rice,
and shaak (a dish made up of several different combinations of
vegetables and spices, which may be either spicy or sweet).
The thali will also include preparations made from pulses or whole
beans (called kathor in Gujarati) such as moong, black eyed beans etc.,
a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a
sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati
cuisine varies widely in flavour and heat, depending on a family's
tastes as well as the region of Gujarat to which they belong.
North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat
are the five major regions of Gujarat that contribute their unique
touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet,
salty, and spicy simultaneously.
 Khandvi
• Khandvi, a popular Gujarati snack that is also served for breakfast in the Gujarati households. Made with chickpea flour, it is later tempered with a green chili tadka.
Recipe

• Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.

• 2) Sift the besan in a bowl.

• 3) Add salt, hing, turmeric powder and ginger paste. Mix it well.

• 4) Add sour yogurt. If your yogurt is not sour then add lemon
• juice

• 5) Mix it using wire whisk and make thick paste.

• 6) Now by adding little water at a time, make lump free batter.

• 7) I have used wire whisk to make the batter. But you can use
• immersion hand blender and make smooth batter easily.

• 8) Now pour this batter to a HEAVY BOTTOM PAN and turn the
• heat to LOW.

• 9) Keep stirring continuously with spatula so batter does not

• stick to the bottom and it won’t form any lumps. Cook it till it
• gets thick, it might take approximately 5-6 minutes. Cooking time
• may vary, it depends on the gas heat, depends on quantity you are
• making, depends on the thick or thin bottom pan you are using.
• The perfectly cooked batter has to be thick not falling consistency.
 Thepla
Faintly bitter, and wonderfully spiced methi thepla are savory flatbreads that are
delicious to enjoy as a delicious snack any time of the day. My step-by-step instructions
with photos and video will show you how to easily make this classic thepla recipe with
fresh fenugreek leaves and whole wheat flour.
Recipe
•Firstly, in a large mixing bowl take wheat flour and besan.
also add chili powder, turmeric, sesame seeds, carom
seeds and salt.
additionally, add green chili and ginger.
•now add finely chopped methi leaves.
give a rough mix making sure the spices are combined well.
•furthermore, add half cup of curd and combine the
•dough well.
•additionally, add some water and knead the dough.
•knead the dough to smooth and soft texture like of
• chapathi dough.
•add 2 tsp of oil and knead the dough for 5 more minutes.
•now pinch a medium sized ball dough, roll and flatten it.
•also dust with some wheat flour.
•further roll it in a thin circle like chapathi or paratha.
•now on a hot tawa place the rolled thepla and cook for a minute.
•furthermore, when the base is partly cooked, flip the methi thepla
•also brush oil / ghee and press slightly.
.
Some more Gujarati Cuisines
THANKYOU