Papa’s surprisingly simple Chicken Curry
Chicken Curry cooked with minimal ingredients, a recipe perfected by my dad
Jammu Ke Rajma (Kidney Beans in a Tomato Curry)
A simple kidney bean curry, traditionally served with a generous dollop of Ghee and a side of Anardana Chutney.
Curry in a Hurry – Adrak di chit
A unique ginger almond curry, with warm tones of ginger and nuttiness of almonds, great for fall and winter nights.
Gushtaba
Meatballs floating in a luscious, delicately flavored gravy
Haak Saag (Braised Kashmiri Spinach)
Silky Kashmiri spinach (haak saag) floating in a simple, flavorful stock.
My Journey- Part 1: The girl from the Valley
My recipes have had their own journey – from Kashmiri home cooks, to my parents, who adopted it for their kitchen, to my Bengali-Kashmiri-Punjabi influenced kitchen.
I encourage you to continue this journey – experiment with the ingredients, make mistakes, find new methods, use the recipes and pantry as a guide, rather than a gospel. Most important, remember to enjoy the process!
Anardana Chutney
A spicy/ tangy chutney made with dried pomegranate seeds (anardana) and dried Whole Kashmiri dried red chilies.