Translations:Kashmiri cuisine/79/en

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  • Mutton/Chicken Kanti, small boneless mutton/chicken pieces, marinated, shallow fried in fresh onions, tomatoes and green chillies.
  • Matsch Barith Karel, bitter gourd stuffed with minced lamb.
  • Matar Machh, green Peas and Minced Mutton.
  • Sotchal Charvan, mallow leaves and liver.
  • Hedar, Chhagael, Bokavachi, Ta Krehnamaz, mushrooms with testes, kidneys and liver of sheep or goat.
  • Talith Kaed, fried brains of goat or sheep.
  • Kaed Pakora, brain fritters.
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