Recipe: Tujji chicken (Kashmir dish)

Ingredients: (serves 4)

Chicken leg boneless -1 Kg

Mustard oil – 30 ml

Ginger paste- 10 gm

Garlic paste – 10 gm

Black cumin crushed – 10gm

Lemon juice – 10 ml

Kashimiri mirch – 15 gm

Garam masala – 10 gm

Turmeric powder- 10 gm

Salt to taste

 Method:

- Wash and clean the boneless chicken

- Cut into dices by 2”x2.5”

- Add ginger and garlic paste

-Add salt, lemon juice, turmeric and keep aside for 15 minutes

-Remove water from marinated chicken and add rest of the spices and oil

-Keep it aside for at least 2 hours

-Meanwhile set fir in Tandoor or BBQ

-Take BBQ skewers and place chicken tikka in it and cook properly for 10-12 minutes.

- Keep basting and rotating till the chicken is cooked

-Serve hot with mint sauce and sliced

 pic courtesy:http://flutterinclutter.com/wp-content/uploads/2014/07/7-final1.jpg

Recipe: Kashmiri Seekh Kebab

Ingredients (4 serves)

Lamb bone less – 1 Kg

Saffron -1gm

Turmeric powder- 5gm

Kashmiri mirch power -20 gm

Aniseed powder – 10 gm

Black cumin – 10 gm

Green Coriander -10 gm

Onion -100 gm

Egg – 2 no

Mustard oil -30 ml

Garam Masala – 10 gm

Salt to taste

Method:

-Cut mutton boneless into small pieces after washing it

-Add saffron and the remainder of the spices and herb, except eggs, salt and chili powder

-Mix well and pass through meat mince machine, twice

-Add eggs and mix well

-Add salt and chili powder as per taste

-Put it on BBQ skewer evenly with wet hands

-Cook properly on low heat for 8-10 minutes

-Serve with mint sauce and sliced onion.

 pic courtesy:http://1.bp.blogspot.com/_v5idJ-5liiQ/THP_RUDqPGI/AAAAAAAAPL4/mnqXhqzpqyI/s1600/baked+chicken+kebab.jpg

Rista –Recipe

(A delicious main course item)

Preparation: 30 minutes

Cooking time: 30 minutes

Serves: Four

Ingredients:

-750 gm mutton minces with 130gm fat 

-1/2 turmeric powder

-6 tbsp soaked, strained and ground Kashmiri red chilies

-1 stick cinnamon

-3 cloves

-1tbsp fried shallot paste

-3 big black cardamoms

-5 small green cardamoms

-4tbsps saffron water

-4 tbsps ghee

-Salt to taste

Anise seed for garnishing

Recipe:

-Mash the mince in a mixer and shape into balls

-Boil in a pan with water enough to cover the mince balls

-Cook for 10 minutes till the mince balls rise to the surface of the water

-Add turmeric, chili paste, clovers, cinnamon, black and green cardamoms, fried shallot paste and saffron water.

-Cook for 4-5 minutes till gravy thickens

-Add salt to taste

-Heat ghee in a separate pan, add to the mince gravy and close with a tight lid for 2 minutes.

-Garnish with anise seed and serve hot.

 pic courtesy:http://paradisekashmir.net//wp-content/uploads/2014/04/rista.jpg