Taher & Gucchi Olu for me and Tava Gobhi for Dad.I did not touch the Gobi but he did taste from my bowl.
Anita I went all out and did exactly the sausage thing.I am hooked lady.
Take a closer look. The baby potatoes and mushrooms is an enticing combo with the Kashmiri spicing.Yum! sounds childish is there an adult word for that expression?
I used Milky Mushrooms for the Gucchi OluI was smitten by the pictures in that post. Yesterday I started cooking at 12.00 noon and was done at 12.30 with this absolutely fragrant, spicy and out of the world experience of true Kashmiri Cuisine.
I had bought the Milky mushrooms for a french style stir fry as per plan on Friday. Good I used them in this way.
The things that I did differently purely because of the unavailability of the ingredients and as this is a veg version:
1. Milky mushrooms to substitute. These are not Kashmiri Gucchi or Morel mushrooms but I guess Gucchi is a generic term for mushrooms.
2. I used baby potatoes as that is what I had. I was out of stock of the regular ones. I am on an use up-clean up before I go home to Mumbai. The baby potatoes and mushrooms were so tender that I think it made the dish very Non vegetarian yet vegetarian! Must make it for P Bhauji a diehard NV!
3. I used fresh ginger garlic paste as I did not have sonth/ ginger powder. I had made the ginger garlic paste for Dad's Tava Gobhi.
The things that I did exactly as adviced
1. I was no chicken I did use smoking mustard oil for the tempering. It gives the necessary dimension of flavor and fragrance to the otherwise simple yellow rice. The heating of the mustard oil to smoking point makes it a little milder is smell.
2. I mixed the Gucchi Olu well with rice and made sausages to pop in. The mixing itself sends those wonderful signals of anticipatory bliss to the brain.
Go over to Anita's and check out the amazing post if you haven't yet with the Kashmiri traditions elaborately digitized.
I had bought the Milky mushrooms for a french style stir fry as per plan on Friday. Good I used them in this way.
The things that I did differently purely because of the unavailability of the ingredients and as this is a veg version:
1. Milky mushrooms to substitute. These are not Kashmiri Gucchi or Morel mushrooms but I guess Gucchi is a generic term for mushrooms.
2. I used baby potatoes as that is what I had. I was out of stock of the regular ones. I am on an use up-clean up before I go home to Mumbai. The baby potatoes and mushrooms were so tender that I think it made the dish very Non vegetarian yet vegetarian! Must make it for P Bhauji a diehard NV!
3. I used fresh ginger garlic paste as I did not have sonth/ ginger powder. I had made the ginger garlic paste for Dad's Tava Gobhi.
The things that I did exactly as adviced
1. I was no chicken I did use smoking mustard oil for the tempering. It gives the necessary dimension of flavor and fragrance to the otherwise simple yellow rice. The heating of the mustard oil to smoking point makes it a little milder is smell.
2. I mixed the Gucchi Olu well with rice and made sausages to pop in. The mixing itself sends those wonderful signals of anticipatory bliss to the brain.
Go over to Anita's and check out the amazing post if you haven't yet with the Kashmiri traditions elaborately digitized.
Taher and Gucchi Olu is a classy combo. Looks simple, easy to make yet will engrave the tastes of Kashmir on your mind forever. I am simply overwhelmed by this meal and am not hiding it!
God Bless Anita for sharing her traditions and recipes with the world :) !
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And this time round I got the perfect Pindi Chole! Check out the picture I've added at the end of the post.
:D
ReplyDeleteGucchi is used specifically for morels and kashmiris are very fond of them.
Looking good - but, did you use mustard oil?! :-)
Anita Yes dried morels especially right?
ReplyDeleteYes of course! Mustard oil I did! I've actually warmed up to it now from being a nose twister in the past.
:)
Not a fan of mustard oil! Will it still be authentic without? :-)
ReplyDeleteAs the cliche goes ...I have surprises for you at our site! :-)
How come no posts in a long while?
ReplyDelete