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Vegetarian Roganjosh -Kashmiri Cooking - By- Chandra Ganju Chandra Ganju is a lawyer by profession and currently works in the department of Children and Family in the state of Florida. She moved to United States ten years ago and has been living in Florida ever since. She is deeply interested in spirituality and likes to write mostly about issues concerning women and society as a whole. She also has taken up writing plays in Kashmiri language recently. She is concerned about the decline of Kashmiri language and hopes that her plays will revive the interest of younger generation in this rich language. Her other major interest is cooking and what began as a pastime, has become a major part of her life today. Her forte lies in rediscovering old and forgotten Indian recipes and presenting them in a way that new generation enjoys the old taste in new form. She is currently working on a cookery book, which is aimed at people who wish to discover the joys of Indian Cooking. She has two beautiful children and a loving husband and she believes in enjoying life to the fullest.

Thanks for the warm response I am getting on sawf for the recipe section. It really makes me happy to know that my recipes are appreciated and more than anything else being tried at home. I recently received a few enquiries about vegetarian roganjosh which set me thinking. I have come up with two interesting vegetarian varieties of roganjosh.

Nutri Nuggets(soy chunks) Roganjosh

Ingredients:

One cup of nutri nugget (Available in Indian stores),
One spoon of red chili powder,
¼ tsp of fennel powder,
¼ tsp of ginger powder,
Pinch of heeng ,
Three cloves ,
¼tsp of cumin seed,
2 Green cardamom,
Salt to taste ,
2 tbs. of oil,
One cup of water for cooking.

Method:

Boil nutri nuggets in a pan till nutri are spongy soft.
Strain the water out of nutri nuggets in a strainer.
Take oil in a pan and add strained nutri to oil.
Stir-fry and add heeng zeera and stir-fry again.
Add chilli powder and stir well.
Add other spices also.
Mix well and add one cup of water
Boil till little water is left.
Add crushed cardamom to get exotic taste.
Nutri rogan josh is ready to eat with chapati or rice.

Phool Gobi Rogan Josh

Phoola rogan josh is usually prepared on weddings as a part of vegetarian dishes and other special occasions like birthdays and is part of vegetarian cuisine.

Ingredients:

½ kg or 1lb of cauliflower or phool gobi,
5 tbsp of oil,
a pinch of asofetida or heeng,
salt to taste,
1/2 tsp of aniseed powder,
½ tsp of ginger powder,
1 tsp of zeera,
2 cloves,
2 cardamom or green elaichi,
2 bay leaves
½ cup of water.

Method:

Cut phool gobi into florets, deep-fry them till golden brown.
Heat oil in a pan; add heeng, ½ tsp zeera, fry a little at low heat.
Add red chili powder and little water, Stir till red paste is formed.
Add ginger powder, aniseed powder, salt, cloves, bay leaves, water and fried phool gobi.
Mix all together well.
Cook on high flame for 2-3 minutes or till it leaves oil.
Grind zeera and cardamom. Sprinkle it over phool, cover the pan.
This will give Phool Rogan Josh AN exotic aroma.

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