Flavours of the valley

Haak

Ingredients :

• 1kg - Haak/collard
• 3-4 tbsp Mustard oil
• 1/2 tsp Hing powder
• 7-8 pods of garlic
• 3-4 green chillies small
• 1-2 Kashmiri red chilli
• 1 tsp saunf powder
• Salt to taste

Method :

• In the mustard oil first add hing, then garlic pod, then green chillies, red chillies and a bit of water so that the masala doesn’t burn.
• Then add Haak, salt, saunf, and water. Enough to completely submerge the Haak.
• Keeping cooking till the Haak is cooked and there is enough water left to be able to enjoy the flavour of the Haak.

Tsok Muj (Green Apple curry)

Ingredients :

• 1 tsp Red Chilli powder
• 1/2 tsp of Hing powder
• 1tsp Sauf Powder
• Two green apples, need to be sour
• One Lotus stem
• Salt to taste

Method :

• Fine slice the green apple and lotus stem and pan frie them in mustard oil
• Once done remove the apple and lotus stem. To the same mustard oil, do a tadka of half teaspoon of hing and one teaspoon of red chilli powder. Soon after, add water to avoid the red chilli powder from burning.
• Then add two tablespoon of curd and cook untill the oil separates.
• Add apples, lotus stem and water, enough for them to submerge and so that the juices of apple are released in the water.
• Add saunf powder and salt to taste and cook till the apple beocme soft.

Shulgum Phirni

Ingredients :

• Half kg Shulgum (peeled and grated)
• 2 lt Milk

Method :

• Mix milk and shulgum and bring it to boil. Keep cooking on low flame till you notice a consistency coming out, indicating that the shulgum cooked and mixed well with the milk.
• At this point, add sugar as per taste and cook further till is is thick enough and start sticking to the spoon.
• Cool it and serve with nuts of your choice.

— By chef Jasleen Marwah for Shikara