https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F63%2Fen 2026-07-14T17:38:30Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/63/en&diff=152887&oldid=prev 2025-06-12T05:51:07Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>* &#039;&#039;Tabakhmaaz&#039;&#039;, rib racks in ghee with sweet fat lodged between lacquered slips of meat Kashmiri Hindus commonly refer to this dish as &#039;&#039;Qabargah&#039;&#039;. It seems to have travelled from Kazakhstan where it is known by its Pandit name, &#039;&#039;Qabargah&#039;&#039;. While &#039;&#039;Qabargah&#039;&#039; is simmered on a low heat for a longer duration and then fried very quickly, &#039;&#039;Tabakhmaaz&#039;&#039; is boiled with salt and garlic and characterised by a slightly elastic texture.<br /> * &#039;&#039;Tang ta lahabi kabab&#039;&#039;, whole Kashmiri pears and mutton kababs that often go with a tomato-yoghurt gravy.<br /> * &#039;&#039;Waaza kokur&#039;&#039;, whole chicken cooked in saffron gravy with mild Kashmiri spices.<br /> * &#039;&#039;Safed kokur&#039;&#039;, chicken with white sauce.<br /> * [[File:Daniphol wazwan.jpg|thumb|Dani Phoul.]]&#039;&#039;Dani phoul&#039;&#039;, mutton shank.<br /> * &#039;&#039;Aab gosh&#039;&#039;, also known as &#039;&#039;dodhe maaz&#039;&#039;. A famous milk-based curry cooked in spices and ghee over a low flame. Ten litres of pure cow milk is reduced to one and then mixed with the mutton.<br /> * &#039;&#039;Methi maaz&#039;&#039;, mutton intestines flavoured with a spice mixture containing dried fenugreek (&#039;&#039;methi&#039;&#039;) leaves.<br /> * &#039;&#039;Waazeh hedar&#039;&#039;, Kashmiri wazwan-style mushrooms.<br /> * &#039;&#039;Marchwangan kormeh&#039;&#039;, meat cooked with spices and yogurt and mostly using Kashmiri red chillies and hot in taste.<br /> * &#039;&#039;Kokur marchawangan kormeh&#039;&#039;, Chicken cooked in red hot chilly gravy.<br /> * &#039;&#039;Aloobukhar kormeh&#039;&#039;, mince cooked with dried plums.<br /> * &#039;&#039;Badam kormeh&#039;&#039;, tender mutton pieces cooked in creamy almond gravy.<br /> * &#039;&#039;Danival kormeh&#039;&#039; lamb cooked with coriander or parsley.<br /> * &#039;&#039;Kokur danival kormeh&#039;&#039;, chicken cooked in curd based gravy, flavoured with saffron and fresh coriander.</div>

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