Here comes the good news for Harrisa Lover's. This winter KashTech brings you the recipe of the delicacy so that you may enjoy the authentic taste during winter and don't forget team KashTech while relishing the taste of Homemade Kashmiri Harissa.
Ingredients:
Meat 1 Kg
3 cloves of garlic (paste)
2 onions (chopped in big chunks)
5 peppercorn (kali mirch whole)
1 and a half teaspoonful fennel seeds (saunf)
4 cloves (laung)
1 inch stick cinnamon (daalchini)
4 brown (big) cardamom (badi elaichi)
8-9 green cardamoms (choti elaichi)
1 teaspoonful black cumin (jeera)
1 teaspoonful turmeric (haldi)
Salt to taste
¼ cup wheat flour
Oil (for frying onions; we use Mustard Oil, because of less saturated fat, and more Omega-3 in it)
Onions,but the recipe calls onions specially found in Kashmir(praan), or in US you can use Spanish onions.
Method :
Add all the ingredients in the list except the last two; that is the wheat flour and oil in a pressure cooker, and fill with water, until everything is soaked in it. Cook on Medium high heat, and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to an hour. Turn off the heat and leave it like that till all the pressure is released.
When cooled, remove the bones off the meat, and all the cardamoms, peppercorns, cinnamon stick and cloves. Separate the broth from the pieces.
Using a Food Processor preferably (or a blender, if you do not have a Food Pro), grind the mixture coarsely, using broth as needed.
If using Corn flour add it to a cup of the meat broth and boil it. Grind this with the meat mixture.
Now put all the meat mixture, in a cooking pot (preferably non-stick, so you do not have to stir constantly). Cook it on medium high heat, stirring every 5 minutes (if needed add the meat broth to this) until you get the desired consistency.
While serving (for the whole hareesa), heat about 1 1/2 cup oil, fry the onions till they are crunchy golden brown, and mix this in the meat mixture, along with all the oil.
Serve with naan or just plain bread.we can serve kebabs with this, and at the end,have Noon chai.
good post
I will surely experiment and let you know.
Good Job :)
i am in oman and i will buy the ingredients and ask my wife to give it a try.thanks kashtech
thnx for sharing
good one but the traditional way of mashing with pestel n mortar instead of processor makes difference
this is a traditional kashmiri dish.this is special dish for winter.
wow, wonderful! Great job. Thanks
ithink blending in grinder or food processor will spoil the taste n that too the broth,coz as far as i know it should b like layers or in kashmiri lisha,not gud one its better to use wooden spatula for stir n stir continiously at least for half an hour