Nalini Moti Sadhu is better known as the owner Chef at Matamaal Restaurant. “Matamaal“, is a modest-sized restaurant that has a full-sized Shikara inside and is run by a hospitable Kashmiri couple. Surinder Sadhu and Nalini Moti Sadhu, are both originally from the summer capital Srinagar, Kashmir. The place is full of taste and treasure.
In her interview with Women Fitness, Nalini talks about the motivation behind starting the restaurant, according to her “Kashmiri pandit cuisine was lesser known to people outside of Kashmir. When we left our roots and came to Delhi, we found that no restaurants were serving authentic Kashmiri cuisine. Not even in Kashmir. We wanted to create a space where people could come together and
revive the traditions of Kashmir. A space where people could experience Kashmiri culture, right
from college-going youth to elderly people. The vision has always been to give that social space
to people where they could sit, chit-chat, and exchange thoughts over Kashmiri cuisine, bringing
back the old days and also giving exposure and awareness of this culture to newer generations
who might have missed out on these traditional and organic ways of socializing.”
Nalini & her husband, Surinder Sadhu are proud of the fact that Matamaal has received the Times food nightlife award in 2017, 2019, 2021, and 2022 and recognition as the best restaurant to showcase
Kashmiri cuisine.
5 Recipes from the House of Matamaal
Paneer Kaliya- A Dish For Fasts & Feasts
This is a dish born out of experience and instincts. The bright yellow colour is what makes the
dish so stunning.”Despite being a much-coveted dish at every feast, Paneer Kaliya is also a
soothing balm for those who are unwell. The curry of a Kaliya is easy on the gut and light on oil
and spices.
Ingredients:
- Paneer (Cottage Cheese): 200 grams
- Saunf (Fennel powder): 1 tablespoon
- Sounth: Half teaspoon
- Turmeric powder: 1 teaspoon
- Mustard oil: 2 tablespoons
- Heeng: A pinch
- Cloves: 2 pods
- Green cardamom: 2 pods (slightly pounded)
- Black cardamom: 1 pod
- Bay leaves (Tej Patta): 2
- Garam masala: Half teaspoon
- Milk: Half cup
Procedure:
Part 1
- Cut the paneer into small cubes.
- Take about 3/4 cup of hot water in a bowl.
- Add turmeric to the water and keep aside.
- Pan fry or deep fry paneer to a light brown colour.
- Lower the fried paneer into the bowl of warm water.
Part 2
- Heat the mustard oil to a smoking point.
- Allow it to cool a bit, so the spices don’t burn.
- Add hing and other whole spices till the oil becomes fragrant.
- Add paneer and the soaking water.
- To this, add saunf, sounth, and salt to taste.
- Cover and let it simmer for 7 to 10 minutes.
- Add milk and let it simmer for another 3 minutes.
- Turn off the heat, sprinkle garam masala, and stir.
- Garnish with saffron and serve.
Pro tip: Make sure the paneer doesn’t stick to the pan/kadhai while frying. Nalini shares, “I don’t know the
reason behind this but paneer sticking to the kadhai was considered inauspicious in Kashmir! So, make
sure the oil is at the right temperature to avoid this faux pas.”
Kashmiri Rajma ( Our Best Seller)- without onion, garlic, and tomatoes
Rajma (Kidney beans) is one such core ingredient that is cooked in every Indian household
across the world with varying flavours and consistency. Despite all the recipe variants, the
creamy and smooth texture remains the characteristic that makes or breaks the dish. Rajma
from Jammu is the most sought after due to the same reason.
Ingredients –
● Rajma – 250 gms
● Turmeric Powder – 1/2 teaspoon
● Black Cardamom/ Badi Elaichi – 1 crushed
● Ginger Powder – 1 teaspoon leveled
● Fennel Powder – 1 teaspoon heaped
● Red Chilli Powder – 1 tablespoon
● Mustard Oil – 1 tablespoon
● Salt – To taste
● Heeng – Pinch
● Vaer Masala – 1 teaspoon (if available)
● Bay leaf (Tej Patta) – 2 small
● Cinnamon Stick – 1 (approx 2-3 inches)
● Clove – 4
● Coriander powder (Dhaniya Powder) – 1 tablespoon
● Water – 3 levels above Rajma
Process
● Wash and soak the Rajma for 6 to 8 hours or overnight.
● Drain the water and add the Rajma in a pressure cooker along with 3 cups of water
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, 2 tsp of salt(preferably according to the taste), fennel powder, ginger powder, turmeric powder, cloves,
cinnamon, black cardamom, tej patta, and heeng.
● Pressure cook until the rajma is soft – 10 to 15 minus approx.
● Remove the cooker from the heat and keep it aside.
Tadka/Tempering
● Heat 1 tablespoon of mustard oil in a pan, add cumin seeds and let them crackle, add red chilli
powder (be careful not to burn the spice – can add a few drops of water). Cook till oil separates
● Add cooked Rajma along with the water, to the tadka. Mash a few pieces of rajma while it is
simmering.
● Add coriander powder and Vaer tikki masala (if available) and let it simmer till you get a creamy
consistency.
● Alternatively, you can add Anardana powder / Amchoor powder or lemon juice. This helps in
bringing the flavours together.
● Before serving add a dollop of ghee or butter.
Our Summer favorite Raita Recipe – Buz Wangun
Roasted Brinjal Raita! The easy-peasy recipe is a Kashmiri favourite with roti (Phulka) and is also
made on many auspicious occasions in our homes (Pann)
Ingredients –
● Brinjals- 2 Roasted
● Curd – 1 bowl
● Green chilies – 3/4 ( Finely chopped)
● Cumin seeds – 3 teaspoons leveled
● Mustard Oil – 1 tablespoon
● Salt – To taste
Process –
● Make small cuts on brinjal and apply a layer of mustard oil over it.
● Roast the brinjals on the flame for a few minutes
● Set aside the roasted brinjal in the bowl of cool water
● Peel the layer of brinjal and mash it in the bowl
● Add curd to the bowl of the mashed brinjals
● Add chopped green chilies and salt to your taste
● Add cumin seeds and green chilies for garnishing
Al Yakhni
Al Yakhni is one of the delicacies from the Kashmiri pandit cuisine. ‘Al’ translates to Bottle gourd/Lauki
and ‘Yakhni’ translates to curd-based curry.
Here’s the ingredients list and recipe for you🍁
Ingredients
- Mustard Oil
- Green Cardamom – 4 pods
- Black Cardamom – 2 pods
- Cloves – 4
- Cinnamon Sticks – 2
- Peppercorn – 4
- Pinch of Heeng or 2 tsp of diluted heeng (asafoetida)
- Curd – 1/2 kg
- Cumin seeds (Zeera) – 1/2 tsp
- Bay Leaf – 1
- Saunf Powder – 1 tablespoon
- Zeera Powder – 1/2 tablespoon
- Coriander Powder – 1/2 tablespoon
- Ginger Powder – 1/2 tablespoon
- Salt
- Bottle Gourd – 1
Process:
- Grate the skin of the Bottle Gourd and cut it into big circular pieces as shown
- Fry the Bottle Gourd in mustard oil till golden brown, use enough to immerse the vegetable in the oil. Pro tip – Add salt to the oil to reduce splattering
- Add curd in a bowl and mix the ground spices, salt to taste, and heeng; mix well to avoid lumps
- In a pan with 5 tablespoons of mustard oil, add the whole spices. Crush the whole spices wherever
possible. - Add the curd mix to the pan and mix thoroughly.
- After boiling the mix, add the fried bottle gourd to it and mix well.
- Garnish the dish with red chilies, black cumin, or dried mint
Kashmiris’ Favorite Tea- Kehwa
Ingredients –
● Green tea leaves
● Water- 2 cups
● Cinnamon stick – 1
● Cardamom/Elaichi- 2 pods
● Saffron
● Sugar/honey/Jaggery
● Almonds- 5-6 Grated
How to make Kehwa –
- Boil 2 cups of water
- Add one stick of cinnamon, two pods of green cardamom, and two strands of saffron
- Once it comes to a boil, add half a teaspoon of crushed leaves and boil for a couple of minutes.
At this stage, you can add sugar or honey or jaggery - Pour in a cup and sprinkle 5-6 grated almonds.
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