What is Kashmiri Chilli? A quick description and substitute idea for Kashmiri Chillies and Kashmiri Chilli Powder, as well as recipe ideas. What is Kashmiri Chilli? Kashmiri chilli is a vibrant red chilli (pepper) from the region of Kashmir. With…
This fried onion paste is an aromatic, delicious paste of slow cooked onions that are blended down to a paste with no other added ingredients. Kashmiri Cuisine Sometime last month, I started a new series here on LinsFood, focusing on…
Mawal, or cockscomb flower is a traditional ingredient in the Kashmiri kitchen, specifically within the Muslim community. There are many types of cockscomb flowers, with the generic name of Celosia. However, this post is about a specific type of cockscomb,…
Paneer is fresh, unsalted, unaged South Asian cheese and is quite often homemade; a very quick and easy process. It’s just a matter of curdling some boiling milk with lemon juice or yoghurt. What is Paneer? Paneer is a fresh…
Ratan Jot, the root of Alkanna tinctoria, is a natural red dye that was traditionally used as a food colouring in Indian recipes such as Kashmiri Rogan Josh and Tandoori chicken. Now if you are a fan of Indian and…
Fermented bean curd is simply tofu that’s been preserved and is used as both a condiment as well as a cooking ingredient in East Asia and some parts of South East Asia. Fermented tofu (fu ru) comes in many guises,…