Bok-Choy
                                                                  

                                                                 





Ingredients 

* 1 tablespoon olive oil 
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger
* 8 cups chopped fresh bok-choy or whole Bok-Choy 
* 2 tablespoons reduced-sodium soy sauce
* Salt and ground black pepper 

Directions 

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce & cook 3 to 5 minutes until greens are wilted and stalks are crisp-tender.
Season, to taste, with salt and black pepper. 

Goshtaba

                                                                      Goshtaba
                                                              

                                                               



Ingredients:

Ground Goat or Lamb Meat---1 lb
Butter or Gee---- 1 tbs
Green cardamom powder ---1 tsp
Meat stock or water --- 4 cups.
Yogurt ---- 3 cups.

Milk -----1 cup
Cloves --- 6-8.
Green cardamom--4-6
Black cardamom---2.
Fennel (saunf) powder --- 3 tsp
Dry ginger powder (saunth) ---- 2 tsp
Brown onion paste----  3 tbsp.
Garlic paste 1 and ½ tsp.
Ghee 2 tbsp.
Salt to taste.


Method

Mince ground Meat at home again.

Add cardamom powder and salt and continue to mince.

Add Gee or butter and mince.

Shape the mincemeat into round shape koftas. Heat meat stock or water in a pan.

Add koftas and cook for sometime.

Heat another pan on a stove.

Add milk in Yogurt and beat it. Then put beaten yogurt, cloves, green cardamoms and black cardamoms in a heated Pan.

Cook for 5 minutes on a medium heat.

Make paste of fennel powder and dry ginger powder and add to the yogurt mixture and cook.

Add brown onion paste and garlic paste diluted in a little water in yogurt mixture.

Add salt and ghee and continue to cook.

Drain the koftas from the stock and add to the gravy.

Simmer for a while.

Add crushed, dried mint & garam Masala and mix well.
Serve hot with Rice.

Hot & Sour Soup.

                                                                   Hot & Sour Soup.

                                                          

Ingredients

• 1 ounce dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 12 dried tiger lily buds
• 2 cups hot water
• 3 tablespoons soy sauce
• 5 tablespoons rice vinegar
• 1/4 cup cornstarch
• 1 (8 ounce) container firm tofu, cut into 1/4 inch strips or cubes
• 1 quart vegetable broth
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon ground white pepper
• 1/2 tablespoon chili oil
• 1/2 tablespoon sesame oil
• 1 green onion, sliced

Directions

1.     In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until re hydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.

2    In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.

3.     In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.

4.     In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.

5.     Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, put chili oil, and sesame oil. Garnish with green onion to serve.

Palak Paneer Recipe

Palak Paneer

Palak means Spinach & Paneer means Indian Cheese

Palak Paneer is a traditional North Indian delicacy and is an integral part of the Punjabi cuisine

Ingredients:

• 3 bunches of spinach (fresh and cleaned) or 2 packets of 10 oz frozen spinach
• ½ lb paneer
• 1 onion
• 3 tablespoons of oil -for frying panner
• 3 to 4 bay leaves
• 1 teaspoon cumin seeds
• Salt to taste
• 2-3 long or cloves
• ¾ teaspoon ginger-garlic paste
• ½ teaspoon green chili paste
• 1 teaspoon garam masala powder
• 2 tablespoons of vegetable oil  

Preparation of palak paneer:

• In a pan, put 2 teaspoon of oil
• Put spinach in it and little salt. Cover the pan and let it cook for 15 minutes on medium heat
• Add ginger-garlic paste, green chili paste and some water with spinach
• Blend the mixture in a blender to make an even thick spinach paste
• Cut the paneer into small cubes
• Heat oil in a pan and then deep fry the paneer cubes till they are light brown. (you can cook paneer without frying also.
• In a cooking pan heat the oil and fry the bay leaves and cumin seeds. Add the chopped onion
• Add salt, cloves powder & garam masala
• Add fried paneer cubes in cooked spinach
• Serve hot with rice or Roti

Kashmiri Dum-Aloo

                                

Kashmiri Dum-Aloo

Ingredients:

• 8 to 10 medium size Red Potatoes
• ¼  cup  Yogurt (Dahi)
• 4 Green cardamom (Choti Elaichi)
• ½ tsp  Dry ginger powder (Soonth)
• 1 tsp Fennel  powder (Saunf)
• 4 Cloves (Laung)
• 2 Cinnamon sticks  (Daalchini)
• 3 badi elaichi
• Tej-Patta
• Cumin Powder
• 1 ½ tsp : Chilli Powder
• 1 tsp Paprika
• Oil for frying

Method

1.       Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time

2.       Or Put Potatoes in a plastic bag, make a knott, put in microwave for  15 minutes (1 ½  minute for each potato)

3.       Prick boiled Potatoes with thin wooden toothpick or make 3 small cuts in the middle with knife.

4.       Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.

5.       Grind together - badi elaichi, choti elaichi, laung and daalchini. Put aside until further use.

6.       Heat 4tbsp of the  oil in a pan.

7.       Put little cumin seeds , Tej Patta ,heeng & Grinded Elichi masala in a pan

8.       Add red chillies and Paprika  and fry for a minute. Remove from flame, allow to cool slightly and put Yogurt, stirred continuously.

9.       Put 2 cups of water. Return to flame and bring to a boil stirring continuously. Add soonth, saunf and Peprika. Put potatoes in it. Cover the lid. Cook over medium heat for 20 to 25  minutes or until the curry thickens.

10.   Put cumin powder and green Elichi Powder.

11.     Serve hot with rice.

Double Tomato Bruschetta

                                                           Double Tomato Bruschetta

                                                            


Ingredients
* 6 Roma tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette bread
* 2 cups shredded mozzarella cheese
Directions
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt,    and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette Bread into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Tamatar Vangun (Tomato-eggplant)

                                                              Tamatar Vangun (Tomato-eggplant)
                                                                             Kashmiri Dish

                                              

Ingredients:


1-2 lb tomatoes (Fresh & Diced)
2 medium sized eggplant (Chinese Thin & long ones)
1/2 teaspoon ginger powder,
1/4 teaspoon asafoetida (hing)
1 teaspoons fennel (saunf) powder
1 teaspoon red chilli powder or Peprica
2-3 green chilli to garnish
2 tablespoons oil
Salt to taste
Oil for frying

Cooking Method:

Cut eggplant into length wise and make 2 inch thick pieces and shallow fry till golden brown.
To avoid frying you can put all the cut pieces of eggplant in a tray, spray with Pam oil and broil them.
Heat the 2 tablespoons oil in a thick bottomed pan.
Put diced tomatoes in to the pan with pinch of salt & Heeng
Cover the pan till tomatoes become soft.
Add all the above ingrdient.
Add 1/2 cup water, let it boil and tomatoes become puree.
Add fried eggplants and let it boil 4 to 5 minutes. Add Green chilis as per your taste.
Serve with Rice.

Tomato-Avocado-salad recipe

Tomato-Avocado-salad

Ingredients:

• 1 Cucumber diced
• 2 medium tomatoes, chopped
• 1 avocado, chopped
• 1 tablespoon olive oil
• 1/4 cup diced red onion
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste

Preparation:

• Combine all the ingredients in a small bowl and toss together 
• Let stand for about 5-10 minutes before serving

Phool Gobi Rogan Josh

Phool Gobi Rogan Josh

A Kashmiri dish (North Indian)

Ingredients:

1 medium size cauliflower or phool gobi,
Oil for Frying
A pinch of asofetida or heeng,
A pinch of Termeric powder
1 tsp of aniseed (sounp powder)
½ tsp of ginger powder,
1 tsp of zeera or whole cumin
2 cloves,
2 cardamom or green elaichi,
2 tsp of red Peprika or red chilli powder
Salt to taste

Method:

Cut phool gobi into florets, deep-fry them till golden brown.
Heat 2 tsp of oil in a pan, add heeng, ½ tsp zeera, fry a little at low heat.
Add red chili powder or peprika and little water.
Add ginger powder, aniseed powder, salt, cloves, bay leaves, and fried phool gobi.
Mix all together well. Add ½ cup of water if needed
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 Gobi Rogan Josh an exotic aroma.

Kung Pao Tofu

                                              

  KUNG PAO TOFU

Ingredients:

• 1 lb. firm tofu.
• 2 tbs. cooking wine
• 2 tbs. soy sauce
• 2 tbs. sesame oil
• 2 tbs cornstarch- dissolved in 2 tbs of water
• 1 ounce hot chili sauce
• 1 tsp white vinegar
• 2 tsp brown sugar
• 4 green onions- chopped
• 1 tbs chopped garlic
• 1 (8 ounce) can of water chestnuts
• 4 ounces peanuts

Directions

1.     To Make Marinade: Combine 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place tofu in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2.     To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3.      Meanwhile, remove Tofu from marinade and sauté in a large skillet until tofu is cooked and sauce is thicken

Kashmiri Fish (North Indian)

Serving size: 3-4 people

Ingredients :

• 1lb fish  (Trout, Salmon, Cat fish, Yellow Carp)
• 2tsp. Peprika
• 1 tsp. red chili powder
• 1tsp turmeric powder
• ½ tsp ginger powder (Sonth)
• 1 tsp fennel powder (Badiyan)
• pinch of heeng
• 4 cloves
• Kashmiri vari  massala
• oil for cooking and frying,
• salt to taste.

Prepration :

• Wash and clean  fish.
• Cut round or square pieces of fish.
• Heat oil in a pan
• Put little salt and Turmeric in oil (Oil doe not splash with this)
• Fry 2 -3 pieces of fish at a time till golden brown.
• Fry all pices.
• Take 2 tbsp. of oil from  frying Pan and put in another Pot or Patilla.
• Add two cups of water.
• Add chili powder, Pepprika powder, heeng and all other ingredient mentioned above.
• Let water with massala boil.
• Add fried fish to boiling spicy mixture.
• Cover the pan and allow it to boil for 20 minutes on medium heat.
• Simmer for 20 minutes with occasional checking the water consistency.
•  Do not stir as fish can break. Fish breaks easily when hot.
• Fish is ready when you see thick gravy with little water.
• Sprinkle vari masala if available and cover for 5 minutes.
• Let the fish cool and then serve carefully taking each piece with spatula
• Serve with rice .

VEGETABLE CHOW MEIN

VEGETABLE CHOW MEIN

We can use any kind of egg or wheat noodles- wide, short, thin & long noodles. Also, a variety of vegetables can be used as well. However, before you start cooking, have all the vegetables cut and ready to be used.

INGREDIENTS:

• 12 ounces Chinese egg noodles or wheat noodles
• 2 tbs. olive.
• 1 large onion sliced
• 1 tsp. garlic paste
• 1 tsp. ginger paste
• 2 large stalks celery  sliced or diagonal
• 1cup snow peas
• 1 red bell pepper cut into narrow strips
• 2 carrots sliced or diagonal
• 2 tbs. rice vinegar
• 2 tbs. reduced-sodium soy sauce
• 2 tps. chili sauce

DIRECTIONS:

- In a pot, add water and 2 tbs. of canola oil


- Bring it to boil


- Cook until just tender


- Drain water and wash under cold water


- Heat oil in a stir-fry pan


- Add onion and stir-fry over medium heat until translucent


- Add garlic & ginger paste


- Add celery, snow peas, carrots and bell pepper,stir-fry over medium-high heat until all are just tender-crisp


- In a small bowl, combine liquid soy sauce, rice vinegar and chili sauce


- Pour sauce into frying pan and cook just until it has mixed well.

Fresh Tomato Vegetable Soup.

                                                  

Fresh Tomato Vegetable Soup

Ingredients

• 4 cups chopped fresh tomatoes
• 1 onion chopped
• 1 cup diced celery
• 1 cup diced carrot
• 4 bay leaves
• 2 cups chicken or vegetable broth
• 2 teaspoons olive oil
• 1 teaspoon salt
• Pinch of black pepper
• ½ teaspoon of oregano.
• Fresh basil leaves

Directions:


- Take a stockpot and add olive oil over medium heat


- Add tomatoes, bay leaves & salt


- Cover stockpot


- When tomatoes become mushy, pour it in mixer and make puree


- In another pot add chicken broth or vegetable broth or water


- Bring it to boil, add all vegetables and gently boil for about 20 minutes to blend all of the flavors


- Add tomato puree


- Bring it to boil


- Add salt as per taste, pepper, oregano and fresh basil leaves


- Remove from heat


- Garnish with some basil leaves or chopped green onion


- Serve and Enjoy!

Couscous Salad

"From my kitchen to yours........ Couscous Salad"

Couscous is a delicious and nutritious version of semolina wheat that’s associated with Morocco. It’s easy to cook, and there’s no end to what you can do with it.

Couscous can be prepared in just 10 minutes.  As a rule, a 1/3 cup of dry couscous will yield one cup of cooked couscous. I recommend using whole wheat couscous to boost your intake of fiber. Serve with some grilled chicken or salmon.


For more information: http://en.wikipedia.org/wiki/Couscous

Cooking Time: 20 minutes

Ingredients:

·        2 cups cooked whole wheat couscous

·        1 cup chopped Red Bell pepper.

·        1 cup chopped Green Bell pepper.

·        1/2 Cup black Olives

·        1 cup chopped Celery

·        1/2 cup chopped red onion

·        1/2 cup canned Corn, drained

·        1/3 cup fresh Cilantro, chopped

·        Juice of two large lemons

·        1 tbsp olive oil

Preparation:

- In a pot, boil 4 cups of water and pour 2 cups of Couscous in it


- Cover the lid for 10 minutes. Couscous is fluffy and ready to use


- Combine all above ingredients together and serve