Kashmiri Saffron or Kesar Rice

Final dish on my mini Kashmiri thali is this saffron or kesar rice. Saffron flavors this simple rice dish along with some more spices. I added some turmeric to give the rice a little more color. Serve with simple rice with a spicy gravy curry.

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Doon Chetin (Apple Chutney)

I saw the recipe for this Apple chutney called Doon Chetin on Vaishali's Kashmiri thali and wanted to try it. This chutney is spicy and sweet and tasted yummy when scooped onto the rotis. It takes just a few minutes to make this chutney, so give it a try if you are a lover of spicy, sweet food. This is part of my Kashmiri Thali.

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Kashmiri Dum Aloo

To go with my Kashmiri Rotis and Saffron rice, I made this Kashmiri Dum Aloo. This curry is so delicious with stuffed potatoes that is served with a spicy, creamy gravy.

I already have another Kashmiri Dum Aloo recipe on the blog, but this recipe is quite different from that one because here the potatoes are stuffed with paneer and unsweetened khoya. I replaced khoya with ricotta cheese because I didn't have khoya on hand and strained ricotta worked like a charm.

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Kashmiri Mini Thali - Roti, Dum Aloo, Apple Chutney and Saffron Rice

Buffet on Table: Week 2 -- Indian States

Day 8: Kashmir -- Kashmiri Roti with Dum Aloo, Doon Chetin & Kashmiri Yellow Rice

After seeing my marathon buddies make amazing thalis, I made a mini Kashmiri thali for today's mega marathon. Thanks to Valli's and Vaishali's Kashmiri posts for the inspiration. I picked the recipes from their thalis to make mine. Here's what I made:

• Kashmiri Roti (recipe follows)
• Kashmiri Dum Aloo
• Kashmiri Kesari Rice
• Doon Chetin (Apple Chutney)

Kashmiri roti is a very flavorful recipe with spices that are added right into the dough. It is kneaded with milk instead of water to make soft and delicious rotis. Served with Kashmiri Dum Aloo, these rotis tasted simply amazing.

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Jammu & Kashmir -- Palak Nadir (Spinach & Lotus Stem Curry)

Blogging Marathon# 39 - Indian States: Day 11
State: Jammu & Kashmir
Dish: Palak Nadir

Jammu & Kashmir is located in the Northern tip of India. It is mostly located in the Himalayan mountains and has international borders with China and Pakistan. Jammu & Kashmir consists of Jammu, Kashmir valley and Ladakh. Srinagar is the summer capital and Jammu is the winter capital. Kashmir valley is famous for its beautiful mountainous landscape and Jammu is famous for the numerous shrines that attracts Hindu pilgrims. Ladakh is known as Little Tibet and is renowned for its remote moutain beauty and Buddhist culture.

Cuisine: Ladakhi food has much in common with Tibetan food, the most prominent foods being thukpa, noodle soup and tsampa, roasted barley flour. Kawa is a traditional green tea made with spices and almonds, is consumed all through the day in the chilly winter weather.
Kashmiri cuisine has evolved over hundreds of years and is highly influenced by the food of the Kashmiri Buddhists and Pandits. Apart from this, it is also strongly influenced by the Central Asian, Persian and North Indian cuisines. Kashmiri Pandit cuisine is elaborate and is usually prepared with lots of yogurt, oil and spices. Dry fruits and Saffron is used widely in Kashmiri dishes.
Specialties: Ladyar Tsaman (paneer in turmeric), Dama oluv (dum ka aloo/ potatoes), Nadir Yakhean (lotus stem), Shufta, Panjeeri, Kasaar and many more.

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