The long and peaceful existence of the Saraswat Brahmins, who had emigrated to Kashmir due to the drying up of the river Saraswati, came to an end in the fourteenth century, when Kashmir fell to the Afghans. Since then, their story has been a tragedy, which continues to this day. Hounded out of their homeland, the gentle Pundits still remain homeless, in their own country. This cookbook lists 10 vegetarian Kashmiri Pundit recipes, greatly simplified so that a first time cook can easily cook them. There is a dearth of this delightfully original cuisine on the Net. For detailed recipes, check out Sonya Atal Sapru’s ‘Zaika’, published by Harper Collins.
The following recipes are listed in this cookbook.
1.: Kishmish Raita (Raisins in Yogurt) is just yogurt mixed with soaked raisins.
2.: Patta Gobi Sabji ( Cabbage curry) is made from stir fried cabbage.
3.: Palak Baingan Sabji (Eggplant Spinach curry) is the unusual combination of eggplant cooked with spinach.
4.: Khatte Baingan (Sour Eggplant curry ) is stir fried eggplant garnished with lemon juice.
5.: Navratan Chutney (Sweet & Sour Mango Chutney) is cooked from raw mangoes and sugar into a jam.
6.: Urad Dal: (Urad dal curry) is boiled white urad dal curry.
7.: Channe ki Dal (Bengal dal curry ) uses Bengal gram as the curry base.
8.: Arhar Dal (Blended coconut – yogurt curry) is cooked from boiled tuvar dal.
9.:. Shaljum Dal (Turnip and Mung dal curry) is the unusual combination of tuvar dal cooked with turnips.
10.: Khatti Arhar Dal (Sour tuvar dal curry) is boiled tuvar dal soured with lemon juice.
No comments:
Post a Comment