Monji Haak, Kashmiri Cuisine
Haak is a very popular and a delicious dish of Kashmir which is served as side dish with plain rice. It is a daily dish in Kashmir.
|
|
Monji Haak is a Kashmiri dish of fresh collard greens cooked in its own juice with mild spices to create a dish which is considered divine by Kashmiri people. It is an inseparable cuisine for all functions and festivals. Haak leaves look quiet a lot like spinach. Haak is rich in nutrients and generally eaten with plain steamed rice. The recipe for Haak is quite simple, fast and flavorful without too many ingredients.
Preparation of Monji Haak
Monji Haak is a daily dish in Kashmir. Collard greens are slowly cooked in water for half an hour to 1 hour till tender. The dish is spicy and strongly flavored by the mustard oil and asafoetida.
Ingredients:
Collard Greens or Haak - 1/2 kg thoroughly soaked, washed, and dried
Water - 1/2 cup
Mustard oil - 4 tbsp
Garlic - 1 tsp chopped
Asafoetida - 1/4 tsp
Whole Red Chillies - 5 to 6
Brown Cardamom - 2 to 3
Dry Ginger Powder - 1/2 tsp
Pinch of baking soda
Fennel seeds - 1 tsp
Salt to taste
Green Chillies - 5 finely chopped
Method:
In a deep vessel, heat the mustard oil to smoking point.
Add the garlic, asafoetida, red chillies, green chillies and cardamom and stir.
Add the ginger powder, Fennel and salt, stir again.
Now add the Haak and baking soda. Mix well and cook till it reduces a little.
Pour in the water, cover and cook for another 10-15 minutes.
Haak Saag is ready to serve. Serve it with steamed rice and plain yoghurt.
This article is a stub. You can enrich by adding more information to it. Send your Write Up to content@indianetzone.com
(Last Updated on : 18-09-2015)
|
|
|
|
|
|
|
Recently Updated Articles in Indian Food
|
|
|
• | Bel Sherbet Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
| | • | Sajana Phula Rai Sajana Phula Rai is a spicy dish from Odisha that can be served with rice or chapattis.
| | • | Sambharo Sambharo is traditionally a Gujarati dish which is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well.
| | • | Sev Tameta Nu Shaak Sev Tameta Nu Shaak is a delicious recipe in Gujarati cuisine made from sev cooked in a tangy tomato gravy.
| | • | Kongunadu Cuisine Kongunadu cuisine constitutes the dishes of the region of Kongu situated in western part of Tamil Nadu. Kongunadu cuisine has the natural crops of the Kongu region as its main ingredients.
| | |
|
|
|
|