Sabz Chati Haakh(kashmiri green collard)

   Ayy!Haakh Che Katiu aakh#from Sherry kitchen..😂

" Cooking  doesn't need NY rocket science,patience,balance,time management is all u need...".©sherryk.

Background:

      {Dapaan khudya #asieee poshnaw sa Pa nun #Haakh ti baati}# this is a minimum dua which every kashmiri used to ask for. Yes Kashmiri haakh..sabbz haak or chatiee haakh... For which every kashmiri household is famous for!so is my mom...but today I cooked it in my style.... This blog  is for all those who luv haakh especially @r_kanjii ..(mumanie)for whom mum used to cook sabaz haak whenever she along with her family used to pay visit to our home...&every time she used to say....how u maintain green color🤔🤔🤔

Cooking utensils play important role as far as Kashmiri cuisine is concerned...that too in a copper(to be discussed  next post)  So let me tell u...one thing use of spatula(Karchi,chonja) also makes a big difference....especially the wooden chonja...yes ...make use of wooden choncha.... While cooking haakh...BC oz  wooden choncha contains enzyme cellolase....which help to soften the haakh(cellolase is enzyme used for breaking Cellelose) ©sherryk.🕵🏻...see I told u chemistry finds its way in ur kitchen tooooo.. So next time u cook Haaq...keep wooden spatula inside it,no lid at all ..nd enjoy the green sabaz haakh....#Go quraintined#go veggie nd cook some gud Sabz haakh

So today's task is HOW TO COOK "SABZ HAAKH /CHATIE HAAKH...OR KASHMIRI GREEN COLLARD🌳🌳🌳

  Ingredients:

   Collard,kashmiri haakh

Shallot fried 

Oil

Salt

 Dried red nd green chillies

Garlic paste.

  Method

Clean the collard leaves ,and put it into buntton{ why button bcoz u need a  large size bottom utensil so that the veggies cooks well}

Add salt +garlic to it.nd place a wooden spatula{Chon cha} inside it nd don't cover the lid...onces the collard start releasing water add oil to it....nd let it simmer...till the leaves get tender...

{ another way is  either put all ingredients together except fried shallots and red chillies nd let it simmer} 

 Onces u get green colour collard nd the leaves are tender garnish with fried shallots &red chillies...

{Note:don't add red chillies initially othwise capcine will change color from green to red}

Don't cover the lid..}

Tip : IF UR COOKING COLLARD DURING WINTER SEASON SOMETIMES THE COLLARD IS SO HARD TO GET TENDERIZED..SO U CAN ADD DRIED BRINJAL (EGG PLANT ) OR BAIGAN TO IT THIS WILL HELP IN TENDERISATION OF COLLARD...😎

  Kitchen is ur biggest lab..where physics nd chemistry plays important role...identify it nd create ur own piece of novality..©sherryk