Roganjosh

Roganjosh has always been my favorite meat dish for a very long time. Over the years my family and friends have suffered over my insistence of having this dish featured on food menus whenever we have gone dining and even having it on a buffet for parties organized by me. The intense aromas and a taste to die for have made this dish a piece de resistance of the kashmiri cuisine. What is even more interesting than this dish maybe the fact that its origins are Persian and it was bought to Kashmir by the Moghuls who made Kashmir their winter capital.
There are two main theories to the origin of the name Roganjosh. The first one credits the name to its Persian origins wherein Rogan means clarified butter or oil and Josh means Intense. It is simply put a meat based stew cooked in clarified butter over intense heat. The second theory states the name to be a Kashmiri version meaning red meat (Rogan means red in Kashmiri and Josh is the anglicized version of Gosht meaning Meat).
Different versions of this dish exist throughout the country and even in Kashmir where it has been perfected there are two distinct versions on how it is made. The Kashmiri brahmins(hindu caste) eat meat (as opposed to other hindus in the country barring the Saraswat Brahmins of Goa) and make this dish without garlic and onions which they do not use in their cooking. They flavor the dish using fennel (very distinct to Kashmiri Hindu cooking) and asafoetida. The Kashmiri muslims use lots of onion, garlic and also the dried flower of the cockscomb plant commonly known as Maval in Kashmir. Maval provides the dish its distinct bright red color. Maval surprisingly is in itself a substitute for Ratan Jot (Alkanet Root) which was the preferred ingredient to impart color not only to Roganjosh but also Tandoori chicken during the Moghul period. This is now becoming rare and substituted by Maval petals in Kashmir as this flower is indigenous to the state and in other parts of the country artificial food colors are used.
I chanced upon Ratan Jot sometime back in Hyderabad and immediately bought it. This was the perfect time to use it. My version tries to mix both the kashmiri muslim and hindu coking styles by adopting the use of onion, garlic, fennel & asafoetida. It surely tastes good and is great for a nice winter evening served with some pulao.
Other Indian chicken/meat gravy items on my blog that one can read are as under:

Murg Dahi Dhania Korma from North India
Murg Peshawari from Punjab

Murg Patiala from Punjab

Butter Chicken from Punjab
Chicken Tikka Masala
Murg Korma from North India

Chemmeen Mapas (Prawn Curry with Coconut milk) from Kerala

Chetinaad Kozhi Kozhambu (Chetinaad Style Chicken Curry) from Tamil Nadu

Mutton Chops Kozhambu from Tamil Nadu

Hyderabadi Anjeer Murgh (Chicken in figs gravy) from Andhra Pradesh

Murg Kairi

Roganjosh


Ingredients:
Lamb /Mutton, leg or shoulder, cut into 1 inch cubes - 1 Kg
Garlic Paste - 3 Tblsp
Ginger Powder (Sonth) - 2 Tsp
Brown Onion Paste - 1/2 Cup
Yogurt - 1 Cup
Cumin powder - 2 Tsp
Red Chili Powder - 2 Tsp
Coriander Powder - 2 Tsp
Green Cardamom - 2 pods
Black Cardamom - 2 Pods
Cinnamon - 1-inch stick
Cloves- 4
Bay Leaf - 1
Kashmiri Degi Mirch - 1 Tsp
Ratan Jot,crushed - 1/2 Tsp
Asafoetida (hing) - a Pinch
Fennel Powder - 1 Tsp
Ghee - 5 Tblsp
Salt - To Taste

Method:
1. Mix together sonth (dry ginger powder), garlic paste, chili powder, degi mirch, coriander & cumin in a large bowl.
2. Add the Meat pieces and mix well to coat all pieces evenly. Allow to rest for atleast 6 hours or preferably overnight in a refrigerator.
3. Heat ghee ina large saucepan. Add Asafoetida and cook for a minute.
4. Add in the cardamom pods, cloves, bay leaf and cinnamon to the pan. Fry for a minute.
5. Add the meat pieces and sear well for 3 minutes. Add in the onion paste and fennel powder and cook for another 5 minutes.
6. Add half a cup of water and cook for 5-7 minutes on high flame, reduce the flame, cover and simmer till all water has evaporated (30-45 minutes).
7. Stir in whisked yogurt slowly and mix well. Keep stirring from time to time to ensure meat does not stick to the base of the pan.
8. Add in the Ratan jot and salt. Stir well and cook till meat is tender.
9. Serve hot with rice.

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Kashmiri Akhrot Chutney (Walnut Dip)

Walnuts get their name from an old English term called wealhhnutu, meaning, foreign nut. It was called so as it was introduced to England from Gaul ( Present day France & Belgium and parts of Switzerland, Netherlands & Germany) and Italy. Apart from being an excellent source of protein they also have a higher Omega-3 Fatty acid content than other nuts and incorporating them in our daily diet can lower cholesterol and reduce the risk of heart disease.
Now the best walnuts are the Persian Walnuts or Royal Walnut, that comes from Balkans, Southwest & Central Asia. In English speaking nations they are also referred to as the English Walnut or Common Walnut. These walnuts are known for their delicious nuts. Other species include the Black Walnut, Butternut, Japanese Walnut & Hind's Black Walnut apart from various hybrids.
I spent a part of my childhood in Kashmir living in Srinagar in the Badami Bagh Cantonment. The entire areas was full of different trees. There were Mulberry, Apple, Almond and Walnut trees all around and being the naughty kids that we were, one could find us climbing those trees. Armed with a pen knife and a bag, it was good fun to have walnuts that were still not dried. The akhrot chutney was special as one of my classmates usually got it from home alongwith other Kashmiri goodies, needless to say his lunchbox was a much sought after item. I stumbled upon the recipe to make this dip some days back and since we were planning on a Kashmiri meal this chutney made its way to the dining table and once again into my life.

Kashmiri Akhrot ki Chutney

Ingredients:

Walnuts, shelled - 50 gm
Red Chili Powder - 1/2 tsp
Salt - To Taste
Yogurt - 60 ml

Method:
1. Put the shelled walnuts, salt and red chili powder in a grinder and grind until smooth.
2. Transfer this powder to a bowl. Add the yogurt and mix well.
3 Chill before serving.

Variation:

Akhrot Muli ki chutney (Walnut Radish Dip) -Add 60 gm shredded radish to this chutney. Mix well till the chutney coats all the shredded radish.

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There's always Room for Mush :)

Its almost been a month, since I posted something on this blog. Fatherhood ( our second born), pressures at work (year end closing) and simply plain laziness has been the reasons that have kept me away for so long. This does not, though, mean that I have also stayed away from the kitchen. All along, I have been trying out something or the other and saving it away.

Having said that, I like to begin my first post of the year with a Kashmiri delicacy, that my wife learnt from one of her friends. Its easy to make and tastes real good. I have in turn learnt it from her and it has become atleast once in a fortnight regulars at our household.
Kashmiri cuisine has always been underrated in this country. Though the region gives us some distinct food ingredients like saffron, the red chillies that add color to the dishes without making them too spicy, fruits like plum, apricot, apples and dry fruits like almonds & walnuts, we as a nation are totally ignorant to the rich and mildly flavored cuisine from this region.
Having lived there for 2 years of my life and admired the beauty of the land alongwith the cuisine, must say, the food is addictive. Who can not fall in love with the Gushtaba, the Roganjosh ( by the way the one available at most restaurants is a bad copy), Dum Aloos and Pulaos.

Ingredients:
Mushrooms - 200 gms
Cumin Seeds - 5 gm
Onion, finely chopped - 1
Red Chilli Powder - 1 Tsp
Fennel Powder - 2 Tsp
Yoghurt, whisked - 2 Cups
Salt - To Taste
Oil - 2 Tblsp

Method:
1. Take the mushrooms in a sieve and rub them with cornflour. Wash them nicely. The cornflour will take the dirt out of the mushrooms.
2. Quarter them and keep them aside.
3. Heat oil in a pan.
4. Add in the cumin seeds and let them crackle.
5. Add in the onions. Fry till they turn translucent.
6. Add in the mushrooms and fry for 5 minutes or till they leave water.
7. Add in the Fennel Powder,salt and Red Chilli Powder.
8. Add in the whisked yoghurt and cook on medium flame for 5 minutes.
9. Serve Hot.

P.S. :
1.Srivalli thanks for the chat and firing me up to get over the laziness and post something.

2. Obviously the post title is not directed at Gen. Musharraf :)) ...( though we might want many to believe that).

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