Kashir GAAD🐟
A person carries with itself a culture a legacy ...which is innate within...u can't buy it nor copy it..so never let ur culture ur tradition to fall off..it carries a story within.....©shariqamaryamk
My today's blog is about famous Kashmiri dish for which every women folk is famous for...as per history any woman folk who has mastery over this dish can go miles ahead....we call it # serve Gun sampan" ..girl with full of qualities and patience too.. It is believed that in kashmir when a girl gets married the first dish which she used to prepare for her inlaws wr "Kashir gaad" 🐟kashmiri fish cooked with lots of spices full on red color...nd how fast it changes the color of rice while serving this dish revels how good it is being cooked🤔🤗🐟🐟
So let me introduce you with the Kashmiri famous dish " kashir gaad(kashmiri trout)which is prepared with lots of home baked spices. U can add #kashmiri collard(haakh) turnip,nelumbo nucifera(nadru/lotus stem) to it to add more flavor to it.....so hr I go
Kashmiri trout(kashir Gard)🐟
Ingredients :fresh dal lake fish (check the color of blood if it is deep red then it is fresh)
Spices;
Red chilli paste (3tablespoon)
Garlic,ginger (2 each whole )
Cloves(4-6)
Big cardamom (2)
Zeera(1tea spoon)
Haldi(1teaspoon)
Coriander seeds(1 tea spoon)
Fennal powder(1 tea spoon)
Salt to taste
Oil as per requirements(frying+cooking)
Cooking time: 35-45 mint after frying.
Note: instead of above spices I use my sherryverdip mix of spices almost (3 balls) diluted in water).
Method: clean the fish with cold water cut into requisite pieces ,now deep fry it using mustard oil on high flame..ounces it is done on one side only then change another side otherwise the fish will break off.
Then add all the spices in a big bottom utensil or button add water to it ,add salt nd boil it then partially add oil from pan in which u had already fried the fish.let it boil and add fried fish to it ..now don't stire ..let it simmers till colur become red nd gravy gets thick, then add rest of oil to it at the top(this is the trick which makes fish deep red colour...u can add fried shallots (pran) to it to get a nice aroma!Then u have to serve it cold.
Tradition!When ever I cook the fish we don't consume it on the same day we wait for one another day...we keep the utensil in another bucket covered with water so that temperature of the fish should lower naturally..and all the spices should find its way deep in to fish....😎..... This is called chemistry+physics 😉...#patience Bear good reward!!!!.@shariqamaryamk.
My today's blog is about famous Kashmiri dish for which every women folk is famous for...as per history any woman folk who has mastery over this dish can go miles ahead....we call it # serve Gun sampan" ..girl with full of qualities and patience too.. It is believed that in kashmir when a girl gets married the first dish which she used to prepare for her inlaws wr "Kashir gaad" 🐟kashmiri fish cooked with lots of spices full on red color...nd how fast it changes the color of rice while serving this dish revels how good it is being cooked🤔🤗🐟🐟
So let me introduce you with the Kashmiri famous dish " kashir gaad(kashmiri trout)which is prepared with lots of home baked spices. U can add #kashmiri collard(haakh) turnip,nelumbo nucifera(nadru/lotus stem) to it to add more flavor to it.....so hr I go
Kashmiri trout(kashir Gard)🐟
Ingredients :fresh dal lake fish (check the color of blood if it is deep red then it is fresh)
Spices;
Red chilli paste (3tablespoon)
Garlic,ginger (2 each whole )
Cloves(4-6)
Big cardamom (2)
Zeera(1tea spoon)
Haldi(1teaspoon)
Coriander seeds(1 tea spoon)
Fennal powder(1 tea spoon)
Salt to taste
Oil as per requirements(frying+cooking)
Cooking time: 35-45 mint after frying.
Note: instead of above spices I use my sherryverdip mix of spices almost (3 balls) diluted in water).
Method: clean the fish with cold water cut into requisite pieces ,now deep fry it using mustard oil on high flame..ounces it is done on one side only then change another side otherwise the fish will break off.
Then add all the spices in a big bottom utensil or button add water to it ,add salt nd boil it then partially add oil from pan in which u had already fried the fish.let it boil and add fried fish to it ..now don't stire ..let it simmers till colur become red nd gravy gets thick, then add rest of oil to it at the top(this is the trick which makes fish deep red colour...u can add fried shallots (pran) to it to get a nice aroma!Then u have to serve it cold.
Tradition!When ever I cook the fish we don't consume it on the same day we wait for one another day...we keep the utensil in another bucket covered with water so that temperature of the fish should lower naturally..and all the spices should find its way deep in to fish....😎..... This is called chemistry+physics 😉...#patience Bear good reward!!!!.@shariqamaryamk.
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