Kashmiri Recipes
RECIPE NO. 96a
'Hak'
(E-Collards or Kales) (H-'Karam ka Sag')
'Karam ka Sag', called 'Hak'
in Kashmir, is a daily must in the diet of almost all Kashmiris. It is eaten
with Plain Cooked Rice, throughout the year, as a green leafy vegetable, and is
a great source of Vitamins and Minerals in their diet. 'Hak' and 'Bata'
(Plain Cooked Rice), is what every Kashmiri asks for, in his prayers. It is
said, that 'Hak' is a 'Divine Leaf', and a blessed food article
granted to the 'Rishi Kashyap', and his progeny, and is called 'Shakh-ambari'.
Even in Feasts, 'Hak' is always served. Whole leaves are boiled in water,
with a little Mustard oil, whole Red Kashmiri Chilies, and Salt, and then
Condimented with a little 'Vari Masala'. Whole mature Red Chilies are
dried in sun in autumn, when these are available, and then stocked by every
house in Kashmir for the year's consumption. Cooked 'Hak' is a delicious
Vegetable Preparation, enjoyed by poor and affluent alike.
| 1. 'Hak' |
1 kg |
| 2. Mustard Oil |
1/2 cup |
| 3. Asafoetida |
a pinch |
| 4. Cloves |
4 nos |
| 5. Whole Kashmiri Red Chilies, or Green Chilies |
4 nos |
| 6. Salt |
about 1 tsp |
| 7. 'Vari Masala' |
20 gm |
Sort out good 'Hak' leaves, nipping
off insect eaten, stained and withered portions of leaves. Rinse leaves
thoroughly in water.
'Hak' is generally cooked by Kashmiris in
an earthenware cooking vessel (K- 'Leij'). A steel or tinned
copper or brass 'Patila', will also do. Heat the Oil in the vessel
till its foam disappears. Add Cloves and the pinch of Asafoetida. Stir
with a ladle, and add immediately 2 cups of water, and then the Salt and
the whole Red or Green Chilies, after slitting open every Chili and
discarding the seeds and stems. If whole Dried or Green Chilies are not
available, a teaspoon or half of Red Chili Powder may be added instead.
When the water and Spices etc., boil, add the 'Hak' leaves, and
turn with the ladle till these become limp, and get immersed in the gravy.
Cook for half an hour, and when leaves become tender, add the 'Vari
Masala' after crushing it and serve, preferably hot. To save time
nowadays, the leaves are pressure cooked.
'Hak', cooked by the above method is
called 'Chhata Hak'. No frying in oil is done. Dressed Knol Khols
along with leaves, Cabbage leaves, Turnips, Spinach and many other
Vegetables are also prepared in this manner.
'Hak' is also cooked as above, after
boiling in plain water first. It is then called 'Siva Hak'. If
after boiling, and straining the water, it is pounded, and then cooked as
above, it is, in that case, called 'Daga Hak'.
'Hak' leaves, dried in shade, are cooked
during winter, when fresh 'Hak' is not available at many places.
Dried leaves are reconstituted by boiling before cooking. Nowadays fresh 'Hak'
is available almost throughout the year.
In late autumn, after repeated picking of 'Hak'
leaves during previous 6 or 7 months, the denuded stalks of the plants
stop providing leaves during cold and snowy months of winter. In the
following early spring, a crop of fresh tender leaves, sprout on the
stalks. These small leaves are called 'Kanul' in Kashmiri, and are
usually cooked with Meat or 'Panir', and form much cherished
Dishes.
RECIPE NO. 96b
'Hak Ta Nadeir Ya Vangan'
(E-Collards or Kales Cooked with Lotus Roots or
Brinjals)
(H-'Karam ka Sag aur Bhen ya Baingan')
Same as in (a) plus 1/4 kg. Lotus Roots or
Brinjals and extra 1/4 cup oil.
Sort 'Hak' leaves and clean these as in
(a). Scrape the Lotus Roots, and cut the root heads and bad ends with a
knife. Cut slantwise, about 1/4" thick slices. If Brinjals are
used, cut these lengthwise into about 1" thick slices, along with
their stems.
Fry the Lotus Root or Brinjal slices in the
oil. Take these out by a perforated ladle, draining all oil. Keep aside.
Then start cooking 'Hak' as in (a). When it is limp, add the fried Lotus
Root or Brinjal slices and finish cooking as in (a).
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