Kashmiri Overseas Association, Inc. (KOA)

Home | Make A Donation | Become A Member | Culture and Heritage | Contact Us

Kashmiri Cuisine
Index

Introduction

A Kashmiri Kitchen

Service and Mode of Eating

Traditions in the Eating ...

Spices and Condiments

Kashmiri Recipes

De Leij: Culinary Art of Kashmir

RECIPE NO. 115

'Razmah Goagji'

(E-Dried Beans cooked with Turnips) (H-'Sukhe Rajmah aur Shalgam')

This is a favourite Domestic Dish of Kashmiris, and is very nutritious, as well as delicious. It is a satisfying Vegetable Dish and goes very well with Plain Cooked Rice.

Buy preferably big Red French Beans, but other varieties like Lima, Kidney etc., also will do. Also buy fresh Purple Top, Snow Ball or Golden Ball varieties of Turnips. Their greens are cooked separately.

1. Turnips 2 kgs

2. Dried Beans 250 gm

3. Mustard Oil 2 tbsps

4. Red Chili Powder 1 tsp

5. Cloves 2 nos

6. Cumin Seeds 1/2 tsp

7. Asafoetida a pinch

8. Salt about 1 tsp

9. 'Vari Masala' 10 gms

1. Clean, wash and soak the Beans in a litre of water, for about 12 hours before cooking.

2. Wash the Turnips. Cut off the Green Tops. Pare and quarter these. Then cut each quarter horizontally, if the pieces are too big, into hal-ves, so that each piece is about the size of a walnut, or a little bigger. Shave off the sharp corners and edges of each piece. The green tops, parings, and these shavings, are very nutritious, and are cooked separately.

1. Heat the oil, till the foam settles, in the body of a pressure cooker. Add Cloves, Cumin Seeds and Asafoetida, Stir and then add the soaked Beans, along with the water in which these were soaked. Boil under full pressure for 15 minutes. Remove the cooker from heat and let it cool till the pressure comes to normal. Then remove lid.

2. Add the dressed Turnip pieces after washing, also the Chili Powder and the Salt. Close the lid and again pressure cook for 10 to 15 minutes. Remove from heat and let cool.

3. Open the lid, add crushed 'Vari Masala' and mix gently with a ladle, and serve hot after transferring to a Bowl.

If a pressure cooker is not available, the Beans require more time to get tender. In that case the soaked Beans and Turnip pieces are cooked together, from the very beginning.

De Leij: Culinary Art of Kashmir

Kashmiri Recipes

BECOME A MEMBER

DONATE

MATRIMONIAL

CLASSIFIEDS

MAKE AN ANNOUNCEMENT

FEEDBACK

EXTERNAL LINKS