Kashmiri Recipes
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 |
Slice, with a sharp knife the 'Panir', into
about 3" x 2" oblong pieces of about 1/2" or a little
more in thickness.
1. In an iron, steel or brass 'Kadahi',
deep fry, on medium heat, the 'Panir' pieces, to a golden light
brown colour. Turn the pieces frequently with a perforated ladle (H-
'Jharna'), so that these fry uniformaly on all sides, and do not
get charred on any side. Take the pieces out of the 'Kadahi' by
means of the perforated ladle, after draining all oil. Keep these in a
plate. Remove the 'Kadahi' from the heat for a while.
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.
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