Dhai- Kadhi ( Panjabi style)

                                                Dhai- Kadhi ( Panjabi style)

INGREDIENTS FOR KADHI:

1 cup besan (gram flour)

2 cups khatti dahi ( sour Yogurt)

1/2 tsp haldi powder ( turmeric)

3/4 tsp red chilli powder

Salt to taste

FOR TADKA:

2 Tbsp oil

1/2 tsp jeera (cummin seeds)

1/2 tsp methi daana ( fenugreek seeds)

8 Kadi leaves

1/2  tsp Mustard seeds

2 laung (cloves )

3-4 dry red chillis

METHOD for KADHI

1. Mix yogurt , besan, salt, haldi ,red chilli powder and 5 1/2 cups water. Beat well till no   lumps remain.

2. In a big heavy bottomed pan heat oil and add all the ingredients for tadka.

3. Add the yogurt water mixture to the tadka . Keep stirring continuously till it boils. After one good boil, lower the heat and simmer for 15 to 20 minutes stirring occasionally.

4. Add the pakoras to the hot kadhi.

INGREDIENTS for PAKORAS:

1 cup besan ( gram flour)

1/3 cup water approx.

1 big onion chopped finely

1 small potato chopped finely

1 bunch chopped spinich (palak)

1/2”piece ginger grated

2 green chillis chopped finely

1/2 tsp red chilli powder

Salt to taste

1/2 tsp garam masala

1 tsp dhania powder

Oil for frying

Method for PAKORAS:

1 . Mix all the ingredients for the pakoras.

2. Heat Oil in a Kadai or Pan.

3. Drop small portions in hot oil to make pakoras.

4. Cook untill crisp.

Serve hot with white or Brown Rice.

KELE KI BARFI

                                             
                                                            Kele Ki Barfi

                                                      
Ingredients:

• 4 large ripe banana (pake kele)
• 1 1/2 cup milk (doodh)
• 2 cup sugar
• 2 tbsp clarified butter (ghee)
• 2 1/2 cup coconut (nariyal)
• 1/2 cup crushed walnut (akhrot)

Method:

•  Peel banana and mash them.
• Cook mashed banana along with milk in a pan until milk dries up.
•  Add butter and stir continuously till it turns brown in color.
•  Add sugar, grated coconut and walnut and stir.
•  Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
•  Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
•  Garnish with dry fruits and serve.

Kiwi- Pomegranate Salad

                                Kiwi- Pomegranate Salad

                                       

                             

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Ingredients:

·                            4 ripe kiwifruit, peeled, carefully chopped

·                            1/2 cup pomegranate seeds (arils)

·                            1 avocado, peeled and chopped

·                            1 heaping tablespoon thinly sliced green onion

·                            1 tablespoon (adjust to taste) of chopped fresh  

             or pickled jalapeno chilli peppers

·                             1 tablespoon chopped fresh cilantro

·                            1 teaspoon olive oil

·                            Salt and pepper to taste

Method:

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Add a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of taste. Add cilantro. Add salt and pepper to taste.

Enjoy it.

Kashmiri Monj Anchar / Kohlrabi Pickle

Kashmiri Monj Anchar / Kohlrabi Pickle

                        

Ingredients:

4 monj/ kohlrabi with leaves,

2 tsp of mustard seeds/aasur

1 tsp of ajawan/ basil seed

2 tsp of saboot dhaniya/ coriander seeds crushed

4 tsp.Lal Mirchi/Red chili powder

2 tsp. Peprica

11/2 cups of oil

2 tsp of salt or as per taste

1 glass bottle or Jar or ceramic jar

Method:

Peel and Cut monj/kohlrabi in to medium cubicle pieces.

Clean and cut leaves in to half.

Wash monj in water.

Drain all the water and spread on towel or newspaper under open sun for a day.

Take oil in a deep wide bowl

Add all the ingredients to oil.

Add monj to oil mixture.Mix well.

Fill the jar or bottle with monj mixture by pressing to release all air out. Do not fill the jar completely till tip as oil may rise and drip out of jar.

Close the jar tightly.

Place the jar under direct sun.

Open jar after two days to check if more oil level. You may need to add more oil.

Leave for 5 to 6 days under moderate sun. 2-3 days under bright sun.

Pickle is ready to eat.

To retain crunchiness in monj anchar.  Store in refrigerator

Edamame Salad

                                                Edamame Salad

Ingredients:

• 8 oz. shelled edamame
• 2 tsp. olive oil
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1/2 cup chopped red onion
• 2 cups thinly sliced celery
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Preparation:

Mix Edamame, Black bean & Black eyed beans together in a bowl.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin seeds until fragrant and a shade darker, about 30 seconds. Pour into a large bean bowl.

Add  remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend. 

 Salad is ready to eat.

Hot Curried Mangos with Tofu

                                 Hot Curried Mangos with Tofu

Ingredients

• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 2 teaspoon minced ginger
• 1 firm mango, peeled and sliced
• 2 teaspoons yellow curry powder
• 2 tablespoons chopped cilantro
• 1 (8 ounce) can, light coconut milk
• 1 (14 ounce) package extra firm tofu, cubed or cut in to strips
• 1/4 teaspoon salt and pepper to taste
• Red & green bell pepper strips.

Directions

1.                       Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro, cook for another minute to release the flavor of the curry. 

Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Add red & green bell pepper strips. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

Al or Ghiya or Lauki Raita

                                                               Al-Raita

                                         Ghiya or Lauki Raita

Ingredients:

·        1) 1 Cup grated ghiya or lauki

·        2) 2 Cups Yogurt

·        3) 1 tsp roasted cumin powder

·        4) Salt to taste

·        5) 1/4 tsp.Red chili powder

·        6) 1 Red Bell Pepper

·        7) 2 Green Chilies

·        8) ½ Cup Dhaniya chopped
        

Method:

1)      Take a Pan and put grated ghiya with little salt in it.

2)      Let it cook till it is soft.

3)      Drain excess water if any. Let it cool.

4)      Then, stir the Yogurt with hand mixer or with spoon.

5)      Add ghiya and blend well.

6)      Now add cumin powder, salt (if needed) chili powder and mix well.

7)      Add red bell pepper, green chilli & dhaniya & mix.

Keep it in refrigerator for an hour and serve it chilled.

PINEAPPLE PRAWN & PEPPERS

 Pineapple Prawns & Peppers

INGREDIENTS

1.      2 cups of Fresh pineapple chopped

2.      1lb Prawns shelled and deveined or cooked shrimps

3.      1 Red bell pepper, diced or sliced

4.      1 Green bell pepper, diced or sliced

5.      Oil 1 tablespoon

6.      3-4 cloves Garlic chopped

7.      Salt to taste

8.      3-4 teaspoons Sugar

9.      2 teaspoons Crushed red chilies

10.  1/2 tsp.Garam Masala powder

11.  2 tsp. of Lemon juice

METHOD:

Heat oil in a pan, add garlic and sauté. Add pineapple and mix. Add salt and sugar and mix. Add one cup of water and let it cook till pineapple is soft. Add two teaspoons crushed red chillies and mix. Add prawns and bell peppers and mix. Add Garam Masala powder and lemon juice and mix well. Cook till prawns are done. Serve immediately.

Grape Tomatoes and Mozzarella Salad

                                      

                              Grape Tomatoes and Mozzarella 

                                                Salad

Ingredients:

2 cups shredded celery
2 cups shredded red cabbage
1 cup grape tomatoes
2 cup of green, red and yellow bell pepper
2 cups scooped mozzarella Cheese

1 cup black olives

Ingredients for Dressing:

¼ cup olive oil
1/2 cup balsamic vinegar
1 tablespoon dried parsley
Pinch of salt and pepper

In a large mixing bowl, combine all above vegetables. In a separate bowl, whisk together all dressing ingredients and then pour over salad. Salad is ready for serve.

Muji Chatni (Fried) or Mooli ki Chatni (White Radish)

                                       Muji Chatni (Fried)

                           Mooli ki Chatni  (White Radish)

                                             

Ingredients:

• 1 lb of white radish or Mooli
• 1 tsp.of red chili powder or paprika
• ¼ tsp.of turmeric powder
•  ½ tsp.of dry Ginger powder
• ½ tsp.of Cumin powder
• ½ tsp.of Cumin seeds
• ½ a cup of dry walnuts
• 2 green chillies (optional)
•  1-2 tbs. of oil
• Salt to taste

Method:

• Grate Mooli
• Take oil in a pan
• Add  zeera seeds to oil
• Add grated Mooli
• Fry Mooli till water dries.
• Add 1 tsp.of red chili or paprika
• Add ½ tsp.of dry Ginger powder
• Add ¼ tsp.of Turmeric powder
• Fry well till all water is absorbed and oil is seen.
• Add salt and stir well.
• Add crushed walnuts.
• Add 2 green chilies (optional)
• Chatni is ready.

Eat with steam Rice

Haak Ta Nadeir

                                                       Haak Ta Nadeir 

                               

Ingredients:

1.Haak 1 lb
2.Mustard oil or Any Cooking oil 2 Tbsp.
3.Asafeotida a pinch
4.Cloves 4
5.Whole Kashmiri red chilies or Green chilies 4
6.Salt to taste
7.Vari Masala 1 tsp
8.Lotus roots ½ lb or 1 Stick.

Methods:

Slice diagonally lotus root & Stir Fry in the pan
Keep aside.
Then start cooking Haak.
Heat the oil in a Pan.
Add cloves and the pinch of asafeotida.
Stir with a ladle, and add immediately 2 cups of water, Salt and the whole red or green chilies.
(If whole dried or green chilies are not available, 1/2 tsp.of red chili powder may be added instead).
When the water and spices boil, add Haak leaves, and turn with the ladle till these become limp, and get immersed in the gravy.
Cook for 20 minutes or when leaves become tender, add Stir fry lotus root and cook for 5 to 7 minutes. Haak-Naduir is Ready.

Add Vari Masala after crushing it and serve with steam rice, preferably hot.

CHICKEN SEEKH KABABS

                                                   

      CHICKEN SEEKH KABABS

                 

                                                          

Ingredients:

2 lbs. ground chicken (feel free to use ground turkey or lamb)
2 large garlic cloves, finely minced
½ inch piece of fresh ginger, peeled and finely minced
1 medium onion, finely diced
2 tsp. cumin Powder
1 tsp. coriander Powder
2 tsp. garam masala Powder
1 tsp. red chili powder
1 tsp crushed red chili flakes
juice of ½ lime
salt & pepper to taste
1 large egg, beaten
2 tbsp oil (canola or vegetable)
freshly chopped cilantro leaves
skewers, metal or wooden
lemon or lime wedges for garnish
vegetable or canola oil for basting

Method:

If you are using wooden skewers, they need to soak in water for 30 minutes so that it will not burn.

In a large mixing bowl, thoroughly combine all the ingredients (except the oil for basting and the lemon/lime wedges) and refrigerate for at least 1 hour (longer is better).

Then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer. Brush them with a little oil.

Grill the kabobs on an outdoor barbeque grill or an indoor grill pan until done. You can also use an oven, just preheat to 350 deg and place the skewers on a foil lined baking sheet for 10-12 minutes until cooked. Garnish with lemon or lime wedges and serve with delicious fresh cilantro or mint chutney.

Nadir-Monj,Lotas-Root Pakoda

                                                            Nadir-Monj

                                         Lotus-Root Pakoda

                                                                    

Ingredients

·        2 lbs or 2 stick of lotus root

·        1 cup of rice flour

·        1/2 tsp. red chili powder

·        4 tsp.of Red Paprika (it gives red color)

·        ¼ tsp. of black cumin seed

·        1½ cup of water

·        Salt to taste

·        Vegetable cooking oil or Canola oil for frying

Method

·        Peel and cut Lotus root into 2’’ long thin pieces.

·        Mix Rice flour, salt, cumin seed, chili powder and paprika in a bowl

·        Add ice cold water little by little (makes it crisp)

·        Dip pieces of lotus root in batter

·        Heat oil in a frying pan (Make it hot but should not burn)

·        Add battered lotus root in small portions to hot oil.

         Fry both sides on medium high heat until battered lotus root turns into
         golden red color and crispy.

         Nadir-Monj is ready to eat.

Buz- Wangun (Baingan-Raita) Egg-Plant Dip

                                                            Buz- Wangun (Baingan-Raita)

                                                                        Egg-Plant Dip

                                                                      

                                                                                                                                                                                     

Ingredients :

• 1 big Baigan or Wangun
• 2 cups of yogurt
• 1 cup of fat free Sour Cream
• salt to taste,
• Roasted cumin seed powder or Zeera powder
• Cilantro or Dhaniya
• 2 chopped green chili.
• 1 Diced Red bell pepper

Method:

• Slit Baigan or Wangun in th middle with knife then roast on stove top or in oven at 350 degrees or microwave for 15 minutes.
• Peel the skin of Baigan
• Mash it in a big bowl and let the Baigan cool down.
• Mix Yogurt & sour cream together.
• Add salt, green chili, Red bell pepper and zeera powder to it and mix well.
• Add Mashed Baigan to yogurt mix.
• Refrigerate till ready to eat.

Garnish with cilantro.