Chuk-Nadur (Lotas-Root)

                                                    Chuk-Nadur (Lotas-Root)

                                                    Khatey kamal-kakdi

Ingredients:

• 1 lb. of lotus root 
• Lemon juice or Tamarind pulp or Tataric acid granules
• Salt to taste,
• 1 tsp. chili powder or Peprika
• 1 tsp. of fennel powder or badiyan
• 1 tsp. ginger powder or shonth
• ¼ tsp. Turmeric powder or haldi
• Pinch of asafetida or heeng
• 1 tsp. of cumin powder or zeera
• 3 tbsp. of oil.

Method:

• Cut vertically 2-1/2” long pieces of lotas root
• Take 3 tbsp. of oil in a pan or patilla
• Add lotas-root or nadur to oil and a pinch of heeng
• Stir-Fry till lotas-root or nadur becomes little brown
• Add chili or paprika powder, fennel, ginger, cumin and salt.

• Add little water and stir.
• Add 1 cup of water and let boil. Put lid on
• Cook it for 20 minutes or till lotas-root becomes soft
• Open the lid
• Add lemon juice or tamarind pulp or tartaric acid to nadur.
• Boil for 5 minutes.
• Turn off the stove. 

·                      Chuk-Nadur is ready, serve with Rice.

Note: Tartaric acid is tatri in kashmiri.

Haakh or Saag

                                                            Haakh or Saag
                                                           (Collard Green)

Ingredients:

• 1 bun of collard green
• Salt to taste,
• 2 whole green chilies
• 3 red dry chilies
• Pinch of heeng
• 1 tbsp. of oil
• 2 cups of water,
• Kashmiri vaer masala (optional)

Method:

• Clean haakh or collard green
• Make sure to wash haakh two times in water-filled sink to get rid of any sand or dirt.
• Put 1 tablespoon of oil in a Pan or Patilla
• Add heeng
• Add 2 cups of water and boil.
• Now add haakh little by little and stir well.
• Add salt to taste
• Add green & red whole chilies. (Dry whole chilies)
• Boil haakh till it is completely dipped in water. Keep the lid.
• Cook for 20 minutes on medium heat or till haakh is cooked.
• Turn off the stove.
• Open the lid to retain green color
• Add pinch of vaer.Kashmiri garam masala (if available)

         Haakh is ready, serve with Rice.

Rajmah-Gugji

                                                 Rajmah-Gugji 
                             (Turnip and Red Kidney Beans)

 

Ingredients:

2 cups of red kidney beans or Rajmah

2 tsp. chili powder or paprika
1 tsp. shonth or ginger powder
6 Medium size turnips or gogji
1 tsp.of Kashmiri Vaer massala or (Kashmiri Garam massala)
2-3 tbsp.of oil,
salt to taste
2 glasses of water.

Put Rajmah in a slow cooker or crock-pot or you can pressure cook or you also can cook in a Pan (Patila). Insead of dry rajmah you can also use caned Rajmah.

Method :

 Cut turnip in to cubical shape, and keep aside.
 Add turnip to Boiled Rajmah or caned Rajmah and add oil.
 Add chili powder & shonth.
 Let it cook for 30 minutes till Turnips becomes soft.

 Add Vaer to it and serve it with Rice.

Mutsch

                                                Mutsch (ground meat)

Ingredients:

• 1 lb ground lamb or goat (You can also make Mutsch of ground chicken or turkey)
• 3 tsp of chili powder or paprika
• 3tsp dry ginger powder or shonth in kashmiri
• 3 tsp Fennel powder or badiyan in kashmiri
• 4 cloves or laung
• 4 big elaichi
• ½ cinnamon powder or 1stick
• Pinch of heeng powder
• 2 tbsp of oil
• Salt to taste.
• 1 tbs. Yogurt
• 2 cups of water

Method:

• Mix ground Meat with 1 tsp of shonth, badiyan, zeera, ground black elaichi, Chili powder or paprika and little salt.
• Mix well.
• Take a small ball of meat in hand and make thick finger shape of the meat balls
  and place in a plate.
• Take oil in pan.
• Add pinch of heeng on low flame.
• Add red chili powder or paprika and yogurt to oil.
• Sauté chili till you see no whiteness of yogurt.
• Add 2 cups of water, shonth, badiyan, zeera, heeng & chili powder and boil.
• Add salt to taste.
• Add meat balls to spicy water mixture in pan while water is boiling.
• Boil on a medium heat till all water is almost absorbed by Mutsch
• Turn off stove
• Let it cool and you will see oil on the sides.
• Sprinkle ground zeera and small eliachi powder and cover the pan. This gives exotic aroma to Mutsch.

       Mutsch is ready to serve with rice

Rogan josh

                                                                  Rogan josh

Ingredients:

1. Meat (Goat or Lamb)	1 lb
2. Oil	1 tbs
3. Yogurt	1 cup
4. Cloves	4
5. Salt	As per taste
6. Sugar	¼ tsp
7. Red Chili Powder or     Paprika	2 tsp
8. Turmeric	¼  tsp
9. Dry Ginger Powder	1 tsps
10. Fennel or Sounf Powder	2 tsps
11. Cumin Seeds	1 tsp
12. Garam Masala	1 tsp
13. Ghi or Butter	1 tsp
14. Asafoetida  or   heengPowder	1 pinch
15. Cinnamon sticks	2
16. Tej patta	2

Cooking Method

Take a heavy  bottomed Pan.  Put Oil in it and heat it on moderate flame. Mix Meat pieces with yogurt nicely, so that all pieces get evenly covered with it. When  oil is hot, add Meat pieces covered with yogurt. Go on turning the Meat with a spatula or spoon.

Add Cloves, Cumin Seeds, Salt and a pinch of Asafoetida & Cinnamon sticks. Cook meat until water dries up, approximately 25 minutes on a medium heat. When the Juices from the meat or water from the meat dries up, then begin to cook meat in the oil, continue turning till Meat pieces turn golden-brown.

Now add half a cup of water, the Red Chili Powder, Tej-patta, Turmeric and the Sugar. Go on turning the Meat till it becomes a brownish red color and almost all water dries up. Be careful that the Meat pieces do not stick to the bottom of the Pan.

Add again 1 cups of water, Dry Ginger and Fennel Powder. Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red, thick and oily. Now add the pure ‘Ghi’ or Butter (Optional) and ‘Garam Massala‘. Cook for 2 or 3 minutes more. ‘Rogan Josh is ready for serving.

Serve with Rice.

                       QUINOA-SALAD

Quinoa is an ancient traditional grain grown at 12000 feet above sea level. It is a whole grain and has been classified by the National Academy of sciences as one of the best sources of protein in the vegetable kingdom. It has all of the eight essential amino acids.

Ingredients:

• Quinoa                      1Cup
• Red onion                 1Cup Diced
• Red bell pepper        1Cup Diced
• Cilantro (Dhaniya)    1Cup Chopped
• Lemon                      2 tbs
• Black pepper            ½ tsp.
• Green Chilies            1 or 2 chopped
• Water                       2Cups

Coking Instructions

• Thoroughly rinse the dry grain.
• In a medium saucepan, combine 1 cup of Quinoa with 2 cups of water.
• Add salt to taste. Cover with lid. Bring to boil for 15 to 20 minutes or until liquid is absorbed.
• Turn heat off and let it stay on stove for some time.
• Once Quinoa is cooked you can add above ingredients and serve hot or cold.

Note: You can add all kinds of fruits or vegetables to it.

Dahi-Sev Puri-Chaat

                                                         

                                                       Dahi-Sev Puri-Chaat



           Ingredients:

·                 1 Package Pani Puris (You can buy from Indian store)

·                 1 Medium potato, boiled, peeled and diced

·                 ¼ cup Garbanzo beans

·                 ¼ Medium onion, Finely chopped

·                 ¼ Tomato, Finely chopped

·                 5 Springs of Cilantro, Finely chopped

·                 ½ cup Yogurt, well beaten

·                 ½ cup thin Sev, fine variety

·                 Mint Chutney

·                 Tamarind Chutney

·                 Chaat Masala

            Chili powder

         Method

 we are going to first start with just poking little holes very gently in to the puri. You have to be very gentle, it is very delicate, and sometimes you can see which the thinner side is and which is the thicker side, so you want to grab the thinner side and poke the hole - this is probably the hardest part of the whole thing.

Secondly we're going to start with the potatoes. One piece of potato and a couple of garbanzo beans in each of Puri. Put 1 piece of onion and 1 piece of tomatoes.

Put in the chutney according to taste and then put dahi or yogurt. Put some salt and the red chili powder and the chat masala (as per taste) - just sprinkle on.

Finaly let's go ahead and sprinkle on some sev on top and again it's to taste. Then garnish it with cilantro, so it kind of looks nice, gives it some color. There you go and then if you want just to give it a slight taste.

In case you are wondering how to eat these, the challenge is you have to put the whole thing in your mouth and eat it all at once.