Kashmiri Cuisine ~ Girda and Tamatar Chaaman

Girda is one of the tandoor breads from the Kashmir valley. Owing to the absence of a tandoor oven, I wasn't exactly looking for an authentic looking girda. Besides, I was at a loss regarding the texture / flavor as I have never tasted it. One of the online sources mentioned that they are crispy from outside and soft inside. If that was the criteria I was looking for then this experiment was a success. 
The bread is an easy one to put together but the preparation starts hours prior to baking since a portion of the dough needs fermentation. It is a breakfast bread and I would have enjoyed this even with a jam / nutella spread instead of a gravy curry. 

Recipe Source: India Cookbook
Ingredients: (Make 8 girdas)
2 cups all purpose flour
2 cups wheat flour / atta
1 tbsp ghee
1 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1 tbsp yogurt
1 tsp poppy seeds
(I added 1 - 2 tbsp oil as well.)

Method:
* Add all purpose flour to a mixing bowl. Add water as needed to form a soft dough. Cover and leave it to ferment overnight.
* Next day, sift wheat flour into a bowl. Add salt, sugar, ghee and the fermented all purpose flour dough to it. Mix everything. Add extra water as needed to form a soft dough. At this point, add baking powder and knead well so that it is incorporated into the dough well. (I added oil as well.) 

* Preheat oven to 350 deg F / 180 deg C.
* Divide the dough into 8 portions and shape each one into a flat, oval shaped bread. Using a knife, make a slit along the one side of each bread and spread a little yogurt inside. Sprinkle some poppy seeds over the bread tops. Make small depressions on the bread using your finger tips.

* Bake until they start rising and turn light brown. (Though the recipe mentions to bake for 10 - 15 minutes, I had to bake for 30 minutes. Then I brushed them with ghee and broiled them for 3 - 4 minutes.) 

I paired girda with tamatar chaaman. It turns out that Punjabi chaman and this chaaman are poles opposite. Tamatar chaaman is a delectable, Kashmiri paneer preparation in a thick tomato sauce. It is a quick and simple one to put together without elaborate preparations. I prepared a small quantity and used the spices accordingly. 

Ingredients: (Serves 6)
1 pound or about 1/2 kg paneer, cut into one inch cubes
1 tbsp oil + extra for shallow frying the paneer (Traditionally mustard oil is used.)
5 cloves
5 green cardamom pods
2 one inch cinnamon sticks
A pinch of asafoetida
3 cups pureed tomatoes
2 tsp ground fennel seeds
1 tsp ground ginger
1 tsp ground cumin
1.5 tsp ground coriander
1.5 tsp Kashmiri red chili powder
Salt to taste
1 tsp Kashmiri garam masala
Cilantro leaves to garnish

Method:
* Fry paneer cubes until golden brown through out, using shallow frying method.Remove with a slotted spoon and drain on absorbent towels. Keep them aside.
* Heat oil and add cloves, cinnamon, cardamom and asafoetida. Fry for few seconds and add tomato puree. Cook until all the water evaporates.
* Pour about a cup of hot water and all the spices except the garam masala. Bring the mixture to boil and add the paneer.
* Reduce the heat to low and cook for 5 minutes.
* Sprinkle garam masala at the end and stir gently. Simmer for about a couple of minutes more.
* Garnish with coriander leaves.

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