Kashmiri Tehar Recipe | Kashmiri Tehar (Yellow Rice) | Authentic Kashmiri Yellow Rice (Tehar) | Kashmiri Tahar Rice | Kashmiri Tahar Yellow Rice | Tehri Dish

 

Kashmiri Tehar Recipe | Kashmiri Tehar (Yellow Rice) | Authentic Kashmiri Yellow Rice (Tehar) | Kashmiri Tahar Rice | Kashmiri Tahar Yellow Rice | Tehri Dish | Kashmiri Dishes | Kashmiri Tehar (Yellow Rice) Recipe: Tehar is a traditional Kashmiri yellow rice dish, often prepared during festivals, religious occasions, and auspicious occasions. It is distinctively colored and lightly flavored with turmeric, sometimes garnished with fried paneer pieces.

Ingredients

Basmati rice: 1 cup

Water: 2 cups

Ghee or oil: 2 tablespoons

Turmeric powder: 1/2 teaspoon

Salt: to taste

Cloves: 2–3

Bay leaf: 1

Black cardamom: 1 (optional)

Green cardamom: 2

Cinnamon: 1 small piece

Cumin seeds: 1/2 teaspoon

Paneer (Indian cottage cheese), diced and fried: 100 g (optional, for garnish)

Kashmiri Zaika Tehar (Yellow Rice) Recipe

Instructions

Wash and soak the rice:

Wash the basmati rice thoroughly and soak it for 20–30 minutes. Drain and set aside.

Prepare the tempering:

Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, cloves, bay leaves, cardamom, and cinnamon. Saute until fragrant.

Add turmeric:

Add turmeric powder and stir for a few seconds.

Add rice:

Add the strained rice and fry gently for 1-2 minutes, making sure the rice is well coated with ghee and turmeric.

Add water and salt:

Add 2 cups of water. Add salt to taste. Stir gently.

Cook the rice:

Bring to a boil. Reduce the heat, cover, and simmer until the rice is cooked and all the water is absorbed (about 10-12 minutes).

Garnish and serve:

Gently fluff the rice with a fork. Top with fried paneer pieces, if using.

Serve hot:

Serve Kashmiri tahar as a festive meal or as a side dish with yogurt or curry.

Tip:

Tahar is traditionally served as "prasad" during Kashmiri festivals and is best enjoyed fresh and hot.

Enjoy your Kashmiri tahar!

Kashmiri Roth | Kashmiri Roth Recipe | Kashmiri Roth Ingredients | Kashmiri Sweet Dishes | Kashmiri Roti Bread | Roth Cookies from Kashmiri | Roth Sweet | Roth Dish |

 

Kashmiri Roth | Kashmiri Roth Recipe | Kashmiri Roth Ingredients | Kashmiri Sweet Dishes | Kashmiri Roti Bread | Roth Cookies from Kashmiri | Roth Sweet | Roth Dish |Kashmiri Roth Recipe: Roth is a traditional Kashmiri sweet bread, often made during festivals and religious occasions. It is lightly sweet, flavored with cardamom, and sprinkled with sesame seeds.

Ingredients:

Maida (wheat flour): 2 cups

Sugar: 1/2 cup

Ghee: 1/4 cup, melted

Milk: 1/2 cup (approximately)

Cardamom powder: 1/2 teaspoon

Fennel seeds (optional): 1/2 teaspoon

Baking powder: 1/2 teaspoon

Salt: a pinch

Sesame seeds: 2 tablespoons

Chopped almonds or pistachios (optional): for garnish

Kashmiri Roth Recipe

Instructions

Prepare the dough:

In a mixing bowl, combine the flour, sugar, salt, cardamom powder, fennel seeds, and baking powder.

Add the melted ghee and mix well with your fingers until the mixture becomes crumbly. Gradually add the milk and knead into a soft, pliable dough. You may need a little more or less milk, so add as needed.

Let the dough rest:

Cover the dough and let it rest for 15-20 minutes.

Shape the roti:

Preheat the oven to 180°C (350°F).

Divide the dough into two equal portions.

Roll each portion into a thick disc (about 1/2 inch thick), the size of a thick roti or cookie.

Place the discs on a greased or lined baking tray.

Prick the surface with a fork to prevent puffing.

Drizzle a little milk or ghee on top.

Sprinkle sesame seeds and chopped nuts on top, pressing them gently into the dough.

Bake:

Bake in a preheated oven for about 20-25 minutes, or until golden brown.

Remove from the oven and let cool on a wire rack. Serve:

Cut into wedges or squares and serve with tea.

Tip:

For a more authentic taste, use pure ghee and don't forget to add sesame seeds—these give the roti its distinctive flavor and aroma.

Enjoy your homemade Kashmiri roti!

Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry) | Al Yakhni Recipe | Kashmiri Al Yakhni Recipe | Bottle Gourd Yogurt Curry | Dahi Wali Lauki | Yakhni | Yakhni Recipe | Yakhni Meaning | Kashmiri Yakhni | What Does Yakhni Means | How to Make Yakhni |

 

Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry) | Al Yakhni Recipe | Kashmiri Al Yakhni Recipe | Bottle Gourd Yogurt Curry | Dahi Wali Lauki | Yakhni | Yakhni Recipe | Yakhni Meaning | Kashmiri Yakhni | What Does Yakhni Means | How to Make Yakhni | Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry): Al Yakhni is a classic Kashmiri vegetarian dish made with bottle gourd (lauki, also called "al" in Kashmiri) cooked in a lightly spiced yogurt gravy. Here's the original recipe:

Ingredients:

Gourd: 500 grams

Thick yogurt: 2 cups

Mustard oil or ghee: 2–3 tablespoons

Asafoetida: 1/4 teaspoon

Fennel powder: 2 teaspoons

Dry ginger powder (saunth): 1 teaspoon

Whole cumin seeds: 1 teaspoon

Black cardamom: 2

Green cardamom: 3–4

Cloves: 3–4

Bay leaf: 1

Salt: to taste

Water: 2–3 cups

Kashmiri Al Yakhni Recipe (Gourd Yogurt Curry)

Instructions:

Prepare the bottle gourd:

Peel the bottle gourd and cut it into thick rounds or cubes.

Boil in salted water until soft but not mushy. 

Drain and set aside.

Prepare the yogurt mixture:

Whisk the yogurt thoroughly to prevent curdling. Add fennel powder, dry ginger powder, and a little salt.

Temper the spices:

Heat mustard oil or ghee in a pan. Once hot, add a pinch of asafoetida, then cumin seeds, black and green cardamom, cloves, and bay leaves. Saute for a minute until fragrant.

Add the yogurt:

Slowly add the whipped yogurt mixture, stirring constantly to prevent curdling. Cook over low heat until the yogurt comes to a gentle boil and thickens slightly.

Add the bottle gourd:

Add the boiled bottle gourd pieces to the yogurt gravy. Mix gently.

Cook on low heat:

Add about 2 cups of water (adjust the consistency to your liking), and cook over very low heat for 10-15 minutes, allowing the flavors to meld. Check for salt.

Finish:

Remove from heat. Remove the whole spices if desired.

Serve hot with steamed rice.

Tips:

Always cook on low heat to prevent the curds from curdling. The real flavor comes from fennel seeds and dried ginger—don't skip these.

Mustard oil provides the traditional aroma, but ghee can be used for a milder flavor.

Enjoy your traditional Kashmiri Al Yakhni!

Kashmiri Shermal Recipe | Kashmiri Sheermal | Sheermal | Sheermal Roti | Sheermal Recipe | Sheermal Bun | How to Make Sheermal | Sheer in India | Shirmal | Shirmal Recipe | Sheermal Bread |

 

Kashmiri Shermal Recipe | Kashmiri Sheermal | Sheermal | Sheermal Roti | Sheermal Recipe | Sheermal Bun | How to Make Sheermal | Sheer in India | Shirmal | Shirmal Recipe | Sheermal Bread | Kashmiri Shermal Recipe: Sheermal is a traditional, mildly sweet, and aromatic saffron milk bread eaten in Kashmir and other parts of North India. Here's the original recipe for making Kashmiri Shermal at home:

Ingredients:

Maida (wheat flour): 2 cups

Warm milk: 1/2 cup (add 2-3 tablespoons if needed)

Sugar: 2 tablespoons

Ghee or unsalted butter: 2 tablespoons (more for brushing)

Active dry yeast: 1 teaspoon

Saffron strands: 10-12 (soaked in 2 tablespoons of warm milk)

Salt: 1/2 teaspoon

Cardamom powder: 1/2 teaspoon

Rose water (optional): 1 teaspoon

Sesame or poppy seeds: 1 tablespoon (for sprinkling)

Kashmiri Sheermal Recipe

Instructions:

Activate the yeast:

Warm 1/2 cup of milk until lukewarm (not too hot). Dissolve the sugar and yeast in the milk. Let it rise for 5-10 minutes until foamy.

Prepare the dough:

In a large mixing bowl, combine flour, salt, and cardamom powder. Add ghee or butter and mix with your fingers until the mixture becomes crumbly.

Mix the wet ingredients:

Add the activated yeast mixture, soaked saffron milk, and rose water (if using) to the flour. Mix and knead into a soft, pliable dough. Add a little warmer milk if needed.

After the first rise:

Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, until it doubles in size.

Shape the sheermal:

Preheat your oven to 180°C (350°F).

Paste the dough into 2-3 balls. Roll each ball into a round, flat disc about 1/2 inch thick.

Prepare for baking:

Place the discs on a baking tray lined with parchment paper. Prick the surface with a fork or cut them in a crisscross pattern with a knife. Brush generously with melted ghee and sprinkle with sesame or poppy seeds.

Bake:

Bake for 15–18 minutes or until golden brown. Remove from the oven and brush with ghee again.

Serve:

Serve hot, preferably with Kashmiri tea or curry.

Tip: 

Sheermal tastes best fresh, but you can reheat it in a warm oven and brush with a little more ghee before serving for even more tenderness and aroma.

Enjoy your homemade Kashmiri sheermal!

The Traditional Kashmiri Butter Tea (Noon Chai) Recipe | Authentic Kashmiri Noon Chai | Noon Chai Ingredients | Pink Tea | Sheer Chai | Kashmiri Chai Recipe | Kashmiri Chai |

The Traditional Kashmiri Butter Tea (Noon Chai) Recipe | Authentic Kashmiri Noon Chai | Noon Chai Ingredients | Pink Tea | Nun Chai | Kashmiri Tea | Sheer Chai | Kashmiri Chai Recipe | Kashmiri Chai | Noon Chai Recipe | Origin of Noon Chai | Noon Chai Kashmir | Kashmiri Butter Tea (Noon Chai) Recipe: Enjoy your authentic Kashmiri butter tea! This tea originates from Tibet, and butter tea is one of Kashmir's signature dishes. What makes butter tea so special is that the people there add a pinch of salt to the tea to enhance its flavor. Butter, salt, and tea? Sounds unique, doesn't it? So, add this traditional Tibetan dish to your must-try list. So, first, let's learn how to make this delicious Kashmiri butter tea.

Ingredients:

2 cups water

2 teaspoons Kashmiri green tea leaves (or gunpowder green tea)

1/2 teaspoon baking soda

2 cups cold water

1 cup milk (whole milk is preferred)

2 tablespoons butter (traditionally yak butter, but unsalted butter will also work)

Salt to taste (about 1/2 to 1 teaspoon)

Optional:

1/4 teaspoon crushed cardamom

A pinch of star anise

Some crushed nuts for garnish

Authentic Kashmiri Noon Chai

Instructions:

Boil the tea leaves:

- In a saucepan, add 2 cups of water and the tea leaves. Bring to a boil.

Add the baking soda:

- Add the baking soda. The water will turn dark red and foamy—this is normal and necessary for flavor and color.

Blow on high speed:

- With a ladle or whisk, aerate the tea by repeatedly scooping and pouring for several minutes. This creates the distinctive texture and color.

Add cold water:

- Add 2 cups of cold water. Let it boil for 5-10 minutes, stirring occasionally.

Strain and add milk:

- Strain the tea leaves to remove them. Return the water to the pan and add 1 cup of milk. Cook over low heat for 2-3 minutes.

Add butter and salt:

- Add butter and salt. Mix well until the butter melts and dissolves.

Serve:

- Pour into cups and garnish with a pinch of cardamom or crushed nuts, if desired.

Notes:

- Traditionally, Kashmiri pink tea (noon chai) has a pale pink color, which comes from the reaction of baking soda and tea.

- Its flavor is malty, creamy, and rich—quite different from sweet tea. 

Authentic Thukpa Recipe | Thukpa Recipe | Thukpa Soup | Tibetan Thukpa | Vegetable Thukpa | Thukpa Vegetable Noodles Soup | Authenctic Thukpa | Veg Thukpa |

 

Authentic Thukpa Recipe | Thukpa Recipe | Thukpa Soup | Tibetan Thukpa | Vegetable Thukpa | Thukpa Vegetable Noodles Soup | Authentic Thukpa | Veg Thukpa | Thukpa Recipe: Here is a detailed Thukpa recipe, including ingredients and step-by-step instructions for making this delicious noodle soup. This recipe is provided as a separate document for your reference.

Ingredients:

100 grams noodles (rice noodles)

1 large onion, thinly sliced

2 tomatoes, chopped

1 medium carrot, julienned

1/2 cup cabbage, shredded

1/2 cup bell pepper, chopped

2-3 cloves garlic, minced

1-inch piece of ginger, grated

1-2 green chilies, slit (optional)

1/2 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon black pepper powder

1-2 tablespoons soy sauce

1 tablespoon oil

4 cups vegetable broth

Salt to taste

Fresh coriander and lemon wedges for garnish

The Famous Kashmiri Food Veggie Thukpa

Instructions:

Cook the noodles according to package directions. Drain and set aside.

Heat oil in a large pan. Add garlic, ginger, and green chilies. Sauté for a minute.

Add the onion and sauté until translucent. Add the tomatoes and cook until softened.

Add the carrots, cabbage, and bell pepper and mix well. Cook for 2-3 minutes.

Add turmeric, cumin, coriander, and black pepper powder. Mix well.

Add the vegetable broth and bring to a boil. Simmer for 5-7 minutes. Add soy sauce and salt.

Add the cooked noodles to the soup and stir gently.

Serve hot, garnished with fresh coriander and lemon wedges.

Enjoy your comforting bowl of Thukpa!

Also read:

Kashmiri Haak Saag Recipe

Kashmiri Chokh Wangun Recipe

Kashmiri Monji Haak Recipe

Kashmiri Modur Pulao Recipe

Kashmiri Sweet Pulao Recipe

Kashmiri Shufta Recipe (Traditional Dessert)

North Indian Phirni Recipe

Kashmiri Style Nadru Yakhni Recipe

Kashmiri Lyodur Chaman Recipe

Kashmiri Chaman Recipe 

Kashmiri Dum Olav Recipe

Kashmiri Rajma Curry Recipe 

Kashmiri Kulcha Recipe

Kashmiri Kahva Tea Recipe

Traditional Kashmiri Kulcha | Kashmiri Kulcha Recipe | Kashmiri Kulcha Recipe | How to Make Kashmiri Kulcha | Kashmiri Kulcha Recipe Coconut | Kashmiri Kulcha Recipe Sweet | Kashmiri Atta Kulcha | Kashmiri Atta Kulcha Recipe

 

Traditional Kashmiri Kulcha | Kashmiri Kulcha Recipe | Kashmiri Kulcha Recipe | How to Make Kashmiri Kulcha | Kashmiri Kulcha Recipe Coconut | Kashmiri Kulcha Recipe Sweet | Kashmiri Atta Kulcha | Kashmiri Atta Kulcha Recipe | Kashmiri Kulcha Recipe: 1Here is a recipe for making traditional Kashmiri Kulcha. It features a soft dough made with flour, semolina, and ghee, topped with poppy seeds or sesame seeds and baked until golden brown. This crispy bread is perfect with tea or alongside a curry. Enjoy making your own authentic Kashmiri Kulchas!

Ingredients:

2 cups all-purpose flour

1/2 cup semolina

1/2 cup ghee or unsalted butter (melted)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup lukewarm milk (as needed)

2 tablespoons yogurt

1-2 teaspoons sugar (optional, for a touch of sweetness)

1 tablespoon poppy seeds or sesame seeds (for topping)

Kashmiri Kulcha

Instructions:

In a large bowl, combine the flour, semolina, baking powder, salt, and sugar.

Add the ghee or melted butter and yogurt. Mix well until the mixture resembles breadcrumbs.

Gradually add the lukewarm milk and knead into a soft, smooth dough. Cover and let it rest for 30-40 minutes.

Preheat the oven to 180°C (350°F) or heat a tandoor.

Divide the dough into small portions. Roll each portion into a round disc (about 1/4 inch thick and 4-5 inches in diameter).

Sprinkle poppy seeds or sesame seeds on top and press gently.

Place the kulchas on a baking tray or in the tandoor. Bake for 12-15 minutes or until golden brown and crispy. Alternatively, cook on a hot griddle until golden brown on both sides.

Serve hot with tea or alongside a curry.

Enjoy your authentic Kashmiri Kulchas!

Also read:

Kashmiri Haak Saag Recipe

Kashmiri Chokh Wangun Recipe

Kashmiri Monji Haak Recipe

Kashmiri Modur Pulao Recipe

Kashmiri Sweet Pulao Recipe

Kashmiri Shufta Recipe (Traditional Dessert)

North Indian Phirni Recipe

Kashmiri Style Nadru Yakhni Recipe

Kashmiri Lyodur Chaman Recipe

Kashmiri Chaman Recipe 

Kashmiri Dum Olav Recipe

Kashmiri Rajma Curry Recipe 

Kashmiri Authentic Thukpa Recipe 

Kashmiri Kahva Tea Recipe