De Leij: Culinary Art of Kashmir

RECIPE  NO. 79

'Veth Chaaman'

(E-Big cooked pieces of Domestic Cheese) 

(H-'Panir ke bade tukde pakaye huye')

1. 'Panir'	1 kg
2. Mustard oil	1.5 cups
3. Cloves	5 nos
4. Cumin Seeds	1 tsp
5. Asafoetida	a pinch
6. Red Chili Powder	2 tsps
7. Turmeric	2 tsps
8. Curd	1 cup
9. Milk	1/2 cup
10. Ginger Powder	1 tsp
11. Aniseed Powder	2 tsps
12. Mixed Coriander- Cumin Seeds Powder	1 tsp
13. Mixed Big Cardamom, Cinnamon and Black Pepper Powder	1 tsp
14. 'Garam Masala'	1 tsp
15. Salt to taste	1 tsp

2.  Meanwhile in a steel or tinned brass or copper 'Patila', of about 2 liters capacity, boil half a line of water after adding the Milk, 1 tsp of Turmeric, half a pinch of Asafoetida and the Salt. Add the fried pieces of' 'Panir', and let these cook for half an hour, on medium heat.

3. To the oil, left over in the 'Kadahi' add Cloves, Cumin Seeds and the remaining half pinch of Asafoetida, and resume heating on low flame. Stir with a steel ladle, and add Chili Powder and the remaining one tsp. of Turmeric, along with a tablespoon of water. Stir till oil takes colour. Add well beaten or churned Curd, and go on stirring for a minute so that Curd blends with the oil etc. Add this sauce to the boiling Cheese in the 'Patila'. Add also Ginger, Aniseed and Coriander - Cumin Powders. Stir again with the ladle and let the pot simmer for half an hour more on slow heat. Meanwhile stir frequently, so that no caking takes place at the bottom of the pot.

4. When gravy thickens, and the oil begins to separate, add Big Cardamom, Cinnamon and Black Pepper Powders, along with the 'Garam Masala'. Turn gently with a broad spatula. 'Veth Chaman' is ready for serving. Generally one piece, with a little thick gravy is served to each guest, in Feasts or Dinners with elaborate Menus.