Indian Cooking Recipe: Haak Ta Nadeir Ya Vangan
The following are the instructions on how to cook delicious Indian food: Haak Ta Nadeir Ya Vangan
Ingredients:
1. Hak 1 kg
2. Mustard oil 1 cup
3. Asafeotida a pinch
4. Cloves 4
5. Whole Kashmiri red chillies or Green chillies 4
6. Salt 1 tsp
7. Vari Masala 20 gm
8. Lotus roots 1/4 kg
Method of Preparation:
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.
Hak is generally cooked by Kashmiris in an earthenware cooking vessel. 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 asafeotida. Stir with a ladle, and add immediately 2 cups of water, and then the Salt and the whole red or green chillies, after slitting open every chilli and discarding the seeds and stems. If whole dried or green chillies are not available, a teaspoon or half of red chilli 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.
