Kangra Muska by Sujata Sud Pant

Muska is an appetiser made from citrus fruits like grapefruit, big size limes or what is a locally grown fruit called kimb. It is eaten before lunch especially in Winter.

Kangra Muska, Ingredients:

  1. Grapefruit/Big Size Limes/Kimb – 250 Gms
  2. Yoghurt – 150 Gms
  3. Fresh Coriander – 4 Sprigs
  4. Fresh Mint – 10-12 Leaves
  5. 1 Small Green Chilly
  6. Rock Salt – to taste
  7. Jaggery – a lump about 1 inch square

Remove the outer skin and the skin of the grapefruit segments (or any of the other citrus fruits) and put the pieces in a bowl.

In a grinder put the yoghurt, sprigs of fresh coriander, fresh mint, green chilly, rock salt and the jiggery and mix it at low speed till it is a paste. Add this mix to the fruit and mix gently taking care not to break the segments up.

Traditionally ‘dhuni’ is done to this mix.

‘Dhuni’: Take a small piece of coal and ignite it. Once it starts burning, pour some mustard oil on the hot coal and put it into the bowl and cover it. The smoke gives a delicious flavour to the muska.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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