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.

Gogji –Nadir (Shalgum –Kamal kakdi)

                                                    Gogji –Nadir (Shalgum –Kamal kakdi)
                                                                  (Turnip & Lotus Root)

Ingredients:

• 2 lbs of Turnips or Gogji
• 1 lb of Nadir or Lotus Root
• 2 tbs.oil
• 2-3 whole red or green chilies
• Pinch of asafoetida or Heeng
• ½ tps.of chili powder
• Salt to taste
• 1 cup of water;
• Kashmiri Vaer masala (Optional)

Method:

•  Cut thin slices of turnip and Lotus Root
• Take oil in a Pan and add heeng or asafoetida
• Add Turnips & Lotus Root to oil and stir well for 5 minutes.
• Add chili powder and stir well
• Add salt, whole chili & water & cover it with lid
• Let it cook about 20 minutes on a medium heat or till Turnips & Lotus root is cooked.
• Turn off stove
• Add pinch of vaer massala (optional).

Serve with rice  

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.