Sooth away troubles, with Cashmere-y Smooch! ;-)

March 22, 2007 at 11:57 PM (Inedible pleasures, Thalia)

  This an adaptation of a wonderful recipe for Kashmiri Meatballs (Mutsch) posted by Anita of A Mad Tea Party; the original may be found here.

However, delicious as her version might be, I felt that there were far too many flavours that cluttered up the dish. I honestly shuddered to think how easy it would be for others to add secret ingredients to the sauce while my back was turned.  I felt that the traditional ingredient of goat-meat would be much too strong for my naive and tender palate; I also, sadly, was forced to disregarded her kind suggestion to use ground turkey in place of goat. In the end, I opted to use just four very pure flavours: water, salt, a beautiful pan that I would not consider cooking anything else in, and the delicate flavour of pre-packaged tofu hot dogs.

    As you are cooking this traditional Kashmiri dish, you will find how easily you may lose yourself in its calm depths as you watch the pre-packaged tofu hot dogs cook. Notice the Zen-like quality that is captured in the crystalline cooking water, the patches of foam that form and float and remind you of drifting clouds…as time passes, you may find yourself contemplating the large impact that Japanese aesthetic has influenced the cooking and landscape of Kashmir…

As you prod each kofta with a fork to check for done-ness, you may find yourself reminded of past romances; you may even find it possible to expel, during this process, any frustrations you may have currently with the man in your life…


 After 30 seconds…


 After 40 seconds…


 After 2 minutes…

This dish is especially good when paired, not with rice, roti, parathas, or naan- all of which would be too strongly flavoured and would disrupt the colour scheme- but with the least expensive pre-packaged white-flour hot dog buns you can find. Their flavour contains no trace of yeast or heartiness of whole grains which would clash, so they are the best option. And I would resist any temptation you might have of dressing this up with any of the traditional Kashmiri condiments such as ketchup, mustard or dill-pickle relish; instead, relish the fine pure flavours that await you as you nibble slowly, savouring each bite! Pure Nirvana, but smells a bit like teen spirit!


For a lovely dessert, might I suggest either of the following delicious milk-sweets that my friends have lovingly created and captured in their blogs?




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