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