Kashmiri Recipes

7 days ago
3 min read

Updated: 4 days ago

Warm, aromatic and full of flavour, Spice Fetish Kashmiri is a wonderfully versatile blend. Use it to add delicious depth and spice to vegetables, chickpeas, soups and more.

Close-up view of various unique seasonings in small bowls — Close-up view of Kashmiri Smashed Chickpeas

Kashmiri Cauliflower Steaks with chimichurri

2 thick slices from one cauliflower
1 dessertspoon of Kashmiri
Olive oil

Chimichurri

1 bunch flat leaf parsley, stems removed
1 red chilli, deseeded and finely chopped
2 cloves garlic, crushed
2 tablespoons red wine vinegar
100ml extra virgin olive oil

Butterbean Purée

2 x 400g butter beans, drained and rinsed
1 lemon
1 to 2 tablespoons of extra virgin olive oil
1 clove garlic
Salt and pepper

First make the Chimichurri. Finely chop the parsley and place in a bowl. Add the chilli, garlic and red wine vinegar. Stream in the olive oil while mixing. Make sure it is thoroughly combined before seasoning with salt and pepper. For the Butterbean Purée. Put the butterbeans into a food processor with the juice of a lemon, olive oil, crushed garlic, salt and pepper. Pulse until smooth.

For the Cauliflower Steaks. Place the cauliflower steaks on a grease proof paper lined tray. Brush each steak with olive oil then sprinkle over the Kashmiri. Season with salt. Bake in a pre- heated hot oven for 15 minutes. Remove from the oven and brush with a little more olive oil so that the Kashmiri totally covers the cauliflower steaks. Return to the oven and bake for a further 5 to 10 minutes or until cooked through.

Spread the Butterbean Purée onto a large plate then place the Cauliflower Steaks on top. Dob on spoons of chimichurri and serve individually or alongside a roast leg of lamb or whole baked chicken.

Smashed Kashmiri Chickpeas

2 to 3 cans chickpeas, drained and washed
1 heaped tablespoon Spice Fetish Kashmiri
1 teaspoon Tassie Chilli Salt
Juice of 1 or 2 lemons
¼ to ½ cup of extra virgin olive oil

Place chickpeas and Kashmiri in a food processor and give a quick pulse. Add the lemon juice and olive oil and pulse for a minute or two. You don’t want the mixture smooth like a Hummus. You want it slightly rough. Taste and season with half the Tassie chilli salt. Serve on a wooden board, drizzle over a little olive oil then sprinkle over the rest of the Tassie Chilli Salt. Serve with sour dough bread or toasted ciabatta.

Pumpkin and Ginger Soup with Kashmiri

2.5 butternut or Kent pumpkin, peeled, seeded and cut into 3cm chunks
2 tablespoons extra virgin olive oil
2 onions, sliced
4 large cloves garlic, finely chopped
2 small medium hot red chillies, finely chopped
2 large tablespoons grated ginger
1 heaped tablespoon Kashmiri – taste during cooking and add more if necessary
2 tablespoons sun-dried tomato pesto (or tomato paste if unavailable)
1 x 400g can diced tomatoes
1 tablespoon sugar
270ml light coconut cream
Juice of one lemon
2-3 teaspoons salt and freshly ground pepper

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for around ten minutes. Add the garlic, ginger and chilli and stir for 2 minutes. Sprinkle over the Kashmiri then add the tomato pesto and cook for another minute or so while stirring.

Tumble the pumpkin in and give it a good stir. Now add the tomatoes, sugar, salt, pepper and 1 litre of chicken stock or water. Increase the heat to high and bring to the boil. Reduce to very low so it gently simmers. Partly cover the pan and cook for approx. 40mins or until the pumpkin is cooked and soft.

Allow the soup to slightly cool then purée with a stick blender. Gently reheat then stir in the coconut cream. Add a little lemon juice, taste before adding more. Season with more salt if necessary.