Wazwan – the adventure continues…

Lamb-Rogan-Josh-by-Michelle-Parkin_The-Curry-Club

Welcome to the exotic world of Wazwan… the traditional cuisine of Kashmir. In today’s post, we will roll up our sleeves and get down to cooking one of the most famous dishes in the Wazwan repertoire – a dish known as Rogan Josh. Like all Wazwan recipes, it takes lots of preparation, lots of ingredients and lots of time to make Rogan Josh in all its authentic glory.

Here are the ingredients that you will need; there are two sets of spices in this recipe: one for marinating the meat and another set (of more or less the same spices) for the cooking process. To make things easier, we are listing the two sets of spices separately.

  • Mutton: 1 kilogram
  • Mustard Oil: 300 millilitres
  • Yogurt (Dahi): 700 grams

Spices for Marinating:

  • Kashmiri Chillies, ground: Half a teaspoon
  • Cinnamon (Dalchini), ground: Half a teaspoon
  • Green Cardamom (Ilaichi), crushed: 1
  • Black Cardamom (Ilaichi), crushed: 1
  • Cloves (Laung), ground: 2
  • Peppercorn (Kali Mirch), ground: Half a teaspoon
  • Fennel (Saunf) Seeds, ground: Half a teaspoon

Spices for Cooking:

  • Fennel (Saunf) Seeds: 1 teaspoon
  • Peppercorn (Kali Mirch): 1 teaspoon
  • Asafoetida (Heeng): 1 teaspoon
  • Black Cardamoms (Ilaichi): 2
  • Green Cardamoms (Ilaichi): 4
  • Red Chilli Powder: 1 tablespoon
  • Ginger Powder: 1 teaspoon
  • Cinnamon (Dalchini): 1 one-inch stick
  • Cloves (Laung): 6
  • Salt: to taste

 

Preparation:

Cut the mutton into cubes with the bone intact. Place the mutton pieces in a large bowl. Add the spices that you had set aside for marinating; add one spice at a time, kneading them gently into the mutton pieces, ensuring a good mix of meat and spices. Once all your spices have been added and mixed, keep the bowl aside.

Whisk the yogurt in a mixing bowl and keep aside.

Method:

Heat the Mustard Oil in a pan on a High flame. Stand aside and wait till the oil starts smoking. This is a very important part of the traditional Wazwan process for cooking in Mustard Oil. Wazwan involves extended periods of heating and cooking, and cold-pressed Mustard Oil is the only cooking oil that has the ability to retain all its natural nutrients at its smoking point.

Reduce the flame to Medium and add the cinnamon, black cardamoms, green cardamoms, cloves and peppercorns. Keep stirring. After a minute or so add the fennel seeds.

Next, add the marinated mutton pieces. Keep stirring and turning to ensure that the mutton pieces are thoroughly coated with the Mustard Oil and the spices.

Increase the heat and keep cooking till the mutton pieces are caramelized. Add the asafoetida, ginger and salt. Keep stirring; keep mixing; add the red chilli powder and continue cooking.

Add the yogurt – stirring and folding to ensure that the mutton pieces are well-coated in the yogurt.

Reduce the flame to Medium heat. Cover the pan and allow the contents to simmer for around 90 minutes. Check at regular intervals to ensure that the mutton is cooked properly.

Your Rogan Josh is now ready. It is traditionally served with steaming hot Basmati rice.

Advertisements

Exotic Wazwan in all its Authentic Glory

The all-new television series called Mezbaan-e-Wazwan has been on air since 6th October 2018 on the News 18 Urdu channel. Presented by P Mark Mustard Oil, the show has already created quite a stir – backed by extensive media coverage, especially in Kashmir… the home of Wazwan. You can read one of the many news reports here:

https://kashmirreader.com/2018/10/06/p-mark-mustard-oil-all-set-to-present-tv-show-mezbaan-e-wazwan/

For those readers who may have missed the show, you can watch the first episode online… right here:

Mezbaan-e-Wazwan is a unique five-episode television series featuring authentic Wazwan recipes, techniques and methods demonstrated by two highly respected chefs: Chef Harpal Sokhi of Turban Tadka and Namak Shamak fame, and Chef Abbas Bhat – an expert in authentic Wazwan preparations.

The show takes food lovers and cooking enthusiasts deep into the art of Wazwan, exploring in depth the authentic ingredients, marinating methods, cooking styles and preparation methods that Wazas (traditional Wazwan chefs) have used for thousands of years. It also provides fascinating insights into the many ways in which cold-pressed Mustard Oil plays a vital role in creating the rich flavours and heady aromas that constitute the very essence of Wazwan.

The step-by-step recipes featured on the show will enable viewers to recreate the wonders of Wazwan in their own kitchens. So watch the show… and try the recipes!

43038550_1009673345900414_8818307035444543488_o

The Kashmiri Way

There are many areas across India where Mustard Oil plays a role that goes far beyond that of a cooking oil. For instance, in Punjab and Bengal, it is used to create the mouth-watering gravies that the cuisines from these regions are known for.

In Kashmir, Mustard Oil is a superhero that plays multiple roles in many recipes, especially the traditional Wazwan recipes. Mustard Oil is used as a marinade for meat (you saw that in the Rista recipe in an earlier post); it is used to create the delicious gravies (Tadka) that are poured over various Wazwan dishes just before they are served; it is used as a main ingredient that gives the ancient Wazwan recipes their characteristic taste; and it is a naturally superior cooking oil that retains all its nutrients, vitamins and antioxidants right through the lengthy cooking process that Wazwan entails.

This is what Boman Irani, the brand ambassador for P Mark Mustard Oil, talks about in this video:

The versatility of Mustard Oil can also be seen in a new television series called Mezbaan-e-Wazwan, presented by P Mark Mustard Oil, and currently airing on News 18 Urdu. The show features authentic Wazwan recipes demonstrated by celebrity chefs Harpal Sokhi and Abbas Bhat.

When Mustard Oil Begins Smoking…

smoke-1024x683

The P Mark Mustard Oil team was shooting in Srinagar last month for the new television series Mezbaan-e-Wazwan with celebrity chefs Harpal Sokhi and Abbas Bhat. On the sets, an interesting exchange took place between Chef Bhat – who is an expert on authentic Wazwan recipes and cooking methods – and Aaliya, the show’s anchor.

When Chef Bhat poured the Mustard Oil into a pan and heated it, fumes rose from the pan as the oil reached its smoking point. Aaliya asked why Mustard Oil emits its typically pungent smoke on heating. Chef Bhat smiled and replied that the smoke was a signal that the Mustard Oil was pure, high in quality – and ready for cooking.

Indeed, Mustard Oil is the only cooking oil that takes on a silken, golden texture when it reaches its smoking point – and it also retains all its nutrients and natural antioxidants, even at these high temperatures. That’s the beauty of Mustard Oil.

Simply stated – if on heating, your Mustard Oil does not emit fumes along with pungency that tickles the nose (and the taste-buds), it means that you aren’t using the right oil. It is probably blended with some other oil – or worse still, it contains impurities that may have an adverse effect on your health.

So remember: where Mustard Oil is concerned, smoking is healthy!

A Jewel from the Wazwan Crown

Rishta_2

Wazwan – the famous culinary tradition that originated in Kashmir – is a multicourse menu of exotic dishes that have been around for thousands of years. The recipes use a mix of indigenous ingredients, spices and Mustard Oil to create their unique flavours. In today’s post, we look at a dish called Rista… a preparation of meatballs in a rich, spicy gravy.

There is one ingredient in this recipe that’s typical of Kashmir – cockscomb; it’s a Kashmiri spice that is also used as a colouring agent. In Kashmir they call it Moval. In Wazwan preparations, Moval is soaked in water for one hour. The extract is then drained and kept ready for use.

So let’s get started with our Rista. Here are the ingredients that you will need:

  • Mutton, boneless: 1 kilogram
  • Meat Fat: 300 gram
  • Mustard Oil: 300 millilitres
  • Cockscomb (Moval) Extract: 200 millilitres
  • Ginger Powder: 1 teaspoon
  • Red Chilli Powder: 1 teaspoon
  • Fennel (Saunf) Powder: 3 teaspoon
  • Saffron: 1 teaspoon
  • Asafoetida (Heeng): 1 teaspoon
  • Cardamom (Ilaichi), crushed: 4
  • Bay Leaves (TejPatta): 2
  • Cinnamon (Dalchini): 2 sticks
  • Cloves (Laung): 3
  • Salt: to taste

Preparation:                                                      

The mutton needs to be treated in a style that is typical of Wazwan preparation methods. Before he starts making Rista, the Kashmiri Chef (Waza) will get the mutton ready. He takes a smooth stone slab and places the mutton and the meat fat on it. He then takes a large wooden mallet made of walnut-wood – this is known as Tukni. He pounds the mutton using the mallet, adding the meat fat as he continues pounding – till the mutton and fat mixture becomes soft and pulpy. He then adds cardamoms, ginger and a little salt. Next, he coats his hands with a layer of Mustard Oil and shapes the mutton into small palm-sized balls.

The preparations also include soaking the saffron in around 300 millilitres of water.

And of course, you have the Moval extract that you prepared and kept aside earlier.

Method:

Heat the Mustard Oil in a large pan. Add the red chilli powder, asafoetida and salt. Pour in around 300 millilitres of water. Keep stirring. A rich, red gravy will begin to form.

Add the saffron, bay leaves, cloves, cinnamon and fennel. Pour in around one litre of water and bring the mixture to a boil.

Into the boiling gravy, add the meatballs – and allow the mixture to boil for an hour. Reduce the heat and add the Moval extract. Let the mixture simmer for another 15 minutes or so.

Well, that took quite a bit of time but it’s totally worth the effort! Your traditional Wazwan Rista is now ready to be served. It is usually eaten with steaming hot Basmati rice.

Celebrating Wazwan

43057950_1007696896098059_5185278746189365248_o

The traditional culinary heritage of Kashmir – known as Wazwan – has been an essential element of feasts at Kashmiri weddings, celebrations and festivities for thousands of years. The word “Waz” comes from Waza which is the term for a traditional Kashmiri Chef. “Wan” refers to the place where the Waza cooks – namely, his kitchen. Hence the name Wazwan – the cuisine prepared by a Waza in his special kitchen… his very own creative space.

Mustard Oil is a vital component in all Wazwan dishes… it cannot be substituted with any other oil – because it isn’t just a cooking oil. In Wazwan, Mustard Oil is used as a marinade, a gravy (Tadka), an ingredient and, of course, the sole cooking oil. That’s why copious quantities of Mustard Oil are consumed in the making of Wazwan delicacies.

P Mark Mustard Oil has been a part of the Wazwan story in Kashmir… since 1933. Across generations, every Waza has trusted and relied on P Mark Mustard Oil to preserve the authenticity of their Wazwan preparations. To celebrate this enduring bond with Wazwan, P Mark Mustard Oil is proud to present – in collaboration with News 18 Urdu – a unique five-episode television series called Mezbaan-e-Wazwan. The show features authentic Wazwan recipes, techniques and methods demonstrated by two celebrity chefs: the lively, irrepressible Chef Harpal Sokhi of Turban Tadka fame, and Chef Abbas Bhat – an expert in authentic Wazwan preparations.

This television series is a must for food lovers, cooking enthusiasts and those who love to explore new experiences, new ideas and new flavours. Don’t miss Mezbaan-e-Wazwan… only on News 18 Urdu… all through October till 4th November.

Stay Tuned!

 

Wazwan – the legendary cuisine of Kashmir – is an integral part of Kashmiri traditions, celebrations and festivities. Its historical roots can be traced back to the early fifteenth century – and the recipes and their ingredients have steadily changed across centuries of evolution. P Mark Mustard Oil takes a special sense of pride in being a part of this rich tradition for more than eight decades – our journey in Kashmir started way back in 1933.

To celebrate its deep-rooted connection with Wazwan, P Mark Mustard Oil is producing – in collaboration with News 18 Urdu – a five-episode television series called Mezbaan-e-Wazwan. The series features two well-known Indian chefs: Chef Harpal Sokhi of Turban Tadka fame, and Chef Abbas Bhat – a modern-day exponent of ancient Wazwan methods and techniques.

The series will begin next month and will be on air all through October till early November. So if you are a food lover or an ardent seeker of exotic recipes… stay tuned!