Wazwaan – Making Kashmiri Food at home

Wazwaan is a meat based dishes using Chicken, Mutton or Beef, wazwaan is a Kashmiri word given to the foods made using meat.

In this Article we will teach you how to make any Kashmiri Wazwaan/Dish/Food using meat and masalas.

And will start with the most favorite dish called “Rista

1. How to Make a Kashmiri Rista – Wazwaan?

Rista recipe is a Kashmiri Mutton Kofta. It is prepared in a bright red gravy,

lets see how to make a Rista?

  • 800g of fresh boneless lamb mutton and 200g of mutton fat.(total 1kg very finely minced together).
  • 2 ladles mustard oil.
  • 2.5 tablespoons Kashmiri Mirch powder (red chilly powder).
  • 2.5 tablespoons saunf powder (fennel powder).
  • Also, 1 tablespoon saunth powder (ginger powder).
  • 3 pieces of (one-inch size) dalchini (cinnamon).
  • 4-5 crushed elaichi (cardamom).
  • Then, 4 crushed moti elaichi (black cardamom).
  • 1 tablespoon dhania powder (coriander powder).
  • ek tablespoon moti elaichi daane (black cardamom seeds).
  • 1 tablespoon safed jeera (cumin).
  • 1 tea spoon kaala zeera (black cumin).
  • 2 tej patte (bay leaves).
  • Also, 20 gm kasoori methi (dried fenugreek leaves)
  • 6 lehsoon ke tukde (garlic pieces).
  • 4 medium-size chopped pyaaz (onions).
  • 1 tablespoon Kesar (saffron) optional.
  • 1 tablespoon butter.
  • white malmal cloth. (thin cotton cloth) due washed to remove starch and dirt if any.

Method

  • Take the minced mutton in a bowel (itis better to mince the mutton yourself at home with a wooden pestle in a mortar till it becomes fine).
  • Add 1 ladle oil, 1 teaspoon salt, 1/2 tablespoon mirch powder, 1/2 tablespoon saunf, 2 pinches saunf,1 tablespoon moti elaichi seeds and mix these ingredients evenly in the mutton.
  • Soak kesar in 1/2 Katori of water (optional).
  • Make big (about 50g) and fine round meatballs, put them in a big patila / big vessel with 1-liter water, and keep on full flame. 
  • Put spices like moti elaichi, elaichi, dalchini, saunf, saunth, laung, salt to taste (about 1 tablespoon), dhania powder, kasoori methi, jeera on the malmal cloth and make a knot so that all the ingredients remain inside the cloth.
  •  Dip the spice sack and tej patta in the patila, cover it with a lid and let it boil till there remains a little amount of liquid. Remove the spice sack and squeeze it in the patila and turn off the flame.
  • Also, Heat 1 ladle of mustard oil in a pan, add chopped onions and garlic, fry them till brown and then grind in a mixer.
  • After grinding put the paste back in the pan and add mirch powder, put the pan on a low flame till dark red color appears. Add this paste along with 1 glass of water to patila and boil it.
  • Make a paste of saffron in a mixer (if you have saffron).
  • Add saffron paste, Kala jeera, and ghee and continue cooking for another 3 minutes on low flame.
  • Then, Garnish with coriander and serve with boiled rice.

So Finally, Your Rista Dish is Ready to get Serve on the Plates.

2. How to make Gushtaba Recipe?

Gushtaba is a dish of minced mutton balls cooked in curd and spices.

Furthermore, This traditional Kashmiri dish is prepared in important ceremonies and functions

So Lets Learn How Gushtaba Dish is Prepared:

Ingredients

  • Very finely minced lamb mutton (800gms boneless and 200gms meat fat).
  • 1 tablespoon salt.
  • 2.5 tablespoons saunf powder (fennel powder).
  • 1 tablespoon jeera powder  (cumin powder).
  • 1/2 tablespoon jeera.
  • 2 pieces dalcheeni powder (cinnamon powder).
  • two crushed moti elaichi (black cardamom).
  • 2 tablespoon moti elaichi daane ( black cardamom seeds).
  • 2 crushed elaichi (cardamom).
  • Also, 5 crushed laung (cloves)
  • 2 tej patte (bay leaves).
  • 2 ladles mustard oil.
  • 1 tablespoon pure ghee.
  • teaspoon dhania powder (coriander powder).
  • Further, 1 tablespoon kasoori methi (powdered dry fenugreek leaves).
  • 1’x1’white malmal cloth (thin cotton cloth).
  • 3 medium-size chopped onions.
  • 1.5 cups Dahi (curd).
  • Additionally, add 1 egg.
    • 1 big patila (big deep pan). 
  • Coriander or mint to garnish.

Method

  • Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till it becomes fine).
  • Add moti elaichi seeds, 1/2 tablespoons salt, 1/2 tablespoon salt, 1/2 ladle mustard oil, and egg white in it and mix evenly.
  • Wash the malmal cloth properly so as to remove the dirt or starch if any. 
  • Put salt, saunth powder, jeera powder, salt, dalcheeni powder, elaichi and motielaichi powder, laung, dania powder, and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.
  • Put one liter of water in a big patila or big deep-pan, Soak the cloth with spice and tej patte in it and keep it on full flame.
  • Make fine mutton balls (about 30gms each) and put them in the patila as soon as the contents in the patila start boiling. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of water in a bowl.
    • Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
  • Add this water to patila and boil again for 30 seconds.
  • Discard the spice pouch.
  • Remove the patila and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown.
    • Put zeera in pain and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.
  • Add this mixture and pure ghee to meatballs and cook for 5 minutes on a low flame.
  • Garnish with coriander or mint leaves and serve with boiled rice.

Meanwhile your Gushtaba is Ready to serve, you can serve it in pieces aswell.

3. Muchch – Kashmiri Keema Wazwaan Recipe

Muchch is also a very famous Kashmiri Recipe. liked by almost evert Wazwaan Lover.

lets not waste anymore time and start learn making Muchch with us:

Ingredients

  • 1kg finely minced mutton.
  • 3 ladles of mustard oil.
  • 1.25 tablespoons of salt.
  • Now, 2 tablespoons of mirch powder (red pepper powder).
    2 tablespoons saunf powder (fennel powder).
  • ½ table spoon saunth powder (ginger powder).
  • 1 teaspoon garam masala (condiments).
  • Also, 2 tablespoons moti elaichi ke dane saaboot  (black cardamom seeds).
  • 1 tablespoon zeera (cumin).
  • ½ teaspoon hing (asafetida).
  • 2 tej patte  (bay leaves).
  • 1 tablespoon desi ghee (pure ghee).
  •  Coriander or mint to garnish

Method

  • Put minced mutton in a big bowl, Also
    • Add  salt, mirch powder
    • saunf powder ( ½  tablespoon each), 
    • pinch of saunth powder
    • one ladle mustard oil and two spoons of black cardamom seeds.
  • Mix the contents evenly.  Now make mutton balls (round or oval) of about 35-40g each.
  •  Take a pan and heat two ladles of oil. Keep it on a low flame and add zeera, hing, and half crushed laung and stir.
  •  Now add Kashmiri mirch, put about 50ml water and stir continuously to avoid the burning of mirchi till dark red colour appears and the water dries up.
  • Add half glass of water
    • saunth, saunf, bay leaves, salt and boil it.
  • Put the mutton balls one by one and cook on low flame for 10 minutes.
  • Add garam masala and desi ghee and cook for another one minute.
  • Garnish with mint or coriander and serve

4. Tabak Maaz – Best Kashmiri Wazwaan Recipe

TabakMaaz is one of the most favorite and delicious Wazwaan Recipe, almost every Wazwaan lover eats this dish at any wedding or at any Restaurant.

Tabakh naat is made on special ceremonies and functions. It is usually served with rice in the weddings. It may also be served as a snack.

So lets learn how can we make this Recipe:

Ingredients

  • 1kg lamb mutton (rib pieces).
  • ½ table spoon Haldi powder (turmeric powder).
  • 1 tablespoon saunf powder (fennel powder).
    • tablespoon salt.
    • tablespoon jeera powder (cumin powder).
  • ¼ teaspoon Hing (asafetida).
  • 2 half crushed moti elaichi (black cardamom).
    • crushed elaichi (cardamom).
    • 2 tej patta (bay leaves).
  • 2 half crushed laung (cloves).
  • 1 glass milk.
  • 3 ladles pure ghee.

Method

Wash the mutton, put it in a big patila along with one glass of water.

  • Wash the malmal cloth so as to remove starch and dirt if any.
  • Put haldi, saunf, salt, zeera powder, hing, crushed moti elaichi, laung and elaichi in the cloth and make a knot in such a way so that all the ingredients lie inside it and soak it in the patila.
  • Also, Cover and start boiling it on a full flame and add tej patta also.
  • After 5 minutes add one glass of milk and boil till it is tender and all the liquid disappears.
  • Further, Remove the patila and put a frying pan on the medium flame.
  • Add three ladles of pure ghee in pan and start frying the pieces (three-four at a time) till the colour changes brown.
  • Tabakh naat is ready, serve it hot

Meanwhile your Recipe is ready to serve, you can also eat Tabakmaaz with Cold drinks.

5. Rogan Josh – Kashmiri Recipe

Rogan Josh is a lamb dish of Persian origin. It is a signature Kashmiri cuisine and derives its name from the Persian words: Rogan, which means “oil” and Josh means “intense heat”. Thus, Rogan Josh means made in oil at intense heat.

Wazwaan Ingredients

  • 1 kg lamb mutton cut in 70gm. pieces
  • 1/2 cup of mustard oil
  • 1 tbsp ghee
  • 1/2 cup curd.
  • 1/4 tsp asafetida (hing)
  • 1/2 tsp cumin (jeera)
  • 6-8 pieces of half-crushed cloves (laung)
  • 2 bay leaves (tej patta)
    • 2 tbs Kashmiri Mirch powder
    • Also, 2 tbs fennel powder (saunf)
  • 1 tsp dried ginger powder (saaunth)
    • Also1 tbs salt
  • 1 tsp garam masala
  • 4 cardamom (choti elaichi)
  • 2 pcs of cinnamon (dalchini)
  • 3 pcs of big cardamom (moti elaichi)
  • 1 tbsp ghee

Method

  • Wash the mutton properly and keep it aside till extra water drains off.
  • Put the mustard oil in a big, deep pan and heat it on full flame till the smoke starts coming out. Remove it from the flame for 2-3 minutes.
  • Mix the mutton with curd and put it in the pan on a full flame for frying.
  • Stir it from time to time so that it does not stick to the pan till the liquid produced by the curd dries up.
  • Now add hing, salt, jeera, cloves and continue frying on low flame till it turns brown.
  • Add Mirch powder and stir till deep red color along with oil appears. Care should be taken so that the mirch powder does not burn. ( for that little quantity of water should be added from time to time.)
  • Add two glasses of water and add bay leaves, saunf powder, saunth powder, cinnamon pieces, crushed moti elaichi and stir it again so as to mix the ingredients properly. Cover it with a lid and allow it to cook till tender, on low flame.
  • Put garam masala, crushed elaichi, and ghee and boil it for two minutes.
  • Garnish it with coriander leaves and serve with white boiled rice

If you relished the heavenly taste of this delicacy, please share this recipe with your friends.

If you have any questions, please feel free to comment on this Article post and I’ll try my best to help you out.

6. Yakhni – Dahi made Kashmiri Wazwaan Recipe

Yakhni is an authentic mouth-watering dish. It is prepared in curd along with spices. It is very simple to cook. Follow these simple steps to prepare yakhni at home.

Ingredients

  • 1 kg mutton (chest pieces)
  • 3 ladles of mustard oil.
  • 2 tablespoons saunf powder (fennel powder).
  • Also, 1 tablespoon jeera (cumin).
  • 2 tej patte (bay leaves).
  • ½ teaspoon hing (asafetida).
  • 5 half crushed laung (cloves).
  • 3 moti elaichi (black cardamom).
  • Further, 1-inch dalcheeni (cinnamon).
  • 1 kg whipped curd.
  • Also, 1 spoon desi ghee (pure ghee)

Wazwaan Method

  • Wash the mutton and drain off excess water.
  • Then, Heat two ladles of oil in a pressure cooker put the mutton in it, add salt and hing, start frying for five minutes on full flame.
  • Put ½ glass water, add saunf powder, crushed moti elaichi, dalchini, bay leaves, and pressure cook it up to 3 whistles.
  • Further, Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes, and put zeera and laung in it.
  • Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils.
  •  Add this boiling curd and pure ghee to the mutton and keep it on low flame for five minutes.
  • Serve it with hot white boiled rice.

If you have anything to say then please comment below this Article, Thankyou.

Leave a Reply

Your email address will not be published. Required fields are marked *