Ver is a traditional Kashmiri spice mix which is made into ‘tikkis’ or cakes by adding heeng (asaphoetida) dissolved in water and drying. It is used throughout the year by breaking off small portions of the tikki. Ver is simple, yet very aromatic, and is usually added towards the end of cooking to enhance the flavour, with fennel seeds and black cardamom being quite prominent. This version of Ver does not contain garlic. However, garlic paste may be added to preparations if desired. Ver forms and important part of Kashmiri wedding food preperations and also some rituals. It can be added to a variety of dishes to give them an authentic Kashmiri flavour.
How to use Ver Masala like a local:
1. Ver Masala is traditionally used to make a rice pudding during weddings
2. Being very versatile, it is also added to preparations as simple as dry green vegetables, dals and even complex ones like Rogan Josh (Recipes for the pudding, Rogan Josh and others available on www.wanderingfoodie.in)
3. Break off Ver and sprinkle over dish towards end of cooking (approx. 1 tsp. for 500g of preparation). Quantity may be varied as per preference
4. Alternatively, Ver can be mixed in about 1 tbsp of water and then added
5. Mix well and cook for a couple of minutes to allow flavours to be incorporated