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:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzzfWnnT8yz3R5xqa59_NzgsQaPlKd1a3iwxBHParRDT5cYVTgVQi7AFaoZvppMp5jQzJx8VnupQtH75Wlg0TgLANmIWvPB2dO_n6Nk7nrUNXpE71QOo1guKNXZRhvbq3d9WywfOx21Zn/s1600/baked+chicken+kebab.jpg

Recipe: Raw Banana kotftas

(Raw banana dumpling in tomato gravy)

Preparation time: 30 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

250 g raw bananas

200 tomato puree

4 cloves

1” Cinnamon stick

2-3 green cardamom

2 tsp cumin seed

3 tsp pepper corns

1 tsp ginger juliennes

3 green chilies

1 tbsp Desi Ghee (Clarified butter)

Sandha Namak (Rock salt)

Method:

Boil the raw bananas and the potatoes till done.  Peel the raw bananas and the potatoes.  Mash the both together and add rock salt to taste and mix well it should be smooth like dough.  Divide the mixture into 12 parts and roll into smooth balls, deep fry the balls in hot oil or Desi ghee and set aside.

Dry roast the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms.  Remove from pan and allow cooling slightly.  Coarsely grind the spices.   Heat the Ghee and add the ginger paste.

Sauté the ginger and add the tomato puree.  Add half the ground spices and 1 cup water and bring to a boil.  Simmer for 4-5 minutes.  Add the ginger juliennes, remaining ground spices, slit green chilies.  Season with rock salt and pore over the prepared kotftas (raw banana balls).  Serve hot with chapattis.

pic courtesy:http://www.artofcooking.in/wp-content/uploads/2014/08/IMG_2743-350x350.jpg

Aloo with Kurkuri Bhindi (Okra) - Recipe

(When you are short of time this recipe can be quick fix for a delicious ‘phataphat’ lunch)
Ingredients:

- Bhindi (Okra) -1/2 kg

-Potatoes (medium sized)-3 pieces.

-Cooking oil to fry

-Red chili powder-1/2 tbsp

-Cumin Powder-1/2 tbsp

-Coriander powder-1/2 tbsp

-Amchoor -1/2 tbsp

-Salt to taste.

Method of preparation:

-Cut Okra in the length of 1 inch size piece.

-Peel off the potatoes and cut them into same sized pieces as well.

-Heat the cooking oil in a frying pan.

-Deep fry Okra till it turns golden brown;

-Put these fried Okra in a plate.  Do use tissue papers to remove the extra oil from this Okra.

-Deep fry potato pieces till they turn golden I colour.  Put them in a plate and remove excess oil with tissue papers.

-In a pan, take few drops of oil ant heat. All chili powder, turmeric power, cumin and coriander power as per your taste and toss the fried Okra and Potato pieces in it together.

-Add salt to taste. You may add Mango powder (Amchoor) to it.  It is optional.

-Serve with chapattis and enjoy quick lunch.

 pic courtesy:http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2009/09/dry-aloo-bhindi-recipe.jpg

Recipe: Hyderabad Mutton Birayani

(A recipe from the kitchen of the Nizam of Hyderabad, the Kachche Gosht Ki Birayani, also known as the ‘Hyderabad mutton Birayani’ is auspice, fragrant and colorful variant of Birayani in India)

Preparation time: 30 minutes

Cooking time: 45 minutes

Ingredients:

Mutton: 1 Kg

Basmati Rice: 500 gm

Cumin (Jeera): 1 tsp

Whole garam masala:  2 tbsp

Boiled egg for decoration (optional):2

Rose water (optional): 1tbsp

Garlic-ginger paste: 2 tbsp

Golden-fried sliced onion: 2 cups

Mint leaves: 1 bunch

Curd: 2 cups

Cashew nuts (optional): 50 gm

Turmeric powder: 1 pinch

Saffron: 1 pinch

Coriander leaves: 1 bunch

Salt to taste

Kashmiri red chili powder: 1 tbsp

Oil: 5 tbsp.

Procedure:

-The Marinade: Wash Mutton (Pat dry and add garam masala, salt, ginger-garlic paste, red chili paste, and two cups of curd. Put it in a clean film plastic and keep it in the refrigerator to marinade over night.

-First boil the water, add oil salt and half-cook the rice.

-Next fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and rest keep aside.

-Now in a Handi (deep pan) add the marinated mutton in the bottom and top it with half cooked rice, add mint leaves, coriander leave and top it up fried onions.  In a separate bowl, add some warm milk to soak saffron.  One the milk soaks the colour of the saffron, add it to the Handi.

-Cover the Handi or pan with a airtight lid or add sticky dough to the edges and cover it with a lid.  Cook for 45 minutes.

- Add rose water and garnish with sliced boiled eggs.

-Serve hot with raita and mirchi ka salan.

 pic courtesy:http://cornstarch.files.wordpress.com/2008/02/biryani011.jpg

Recipe: Banana Chocolate Milkshake

Fruit smoothies and milk shakes are much savoured as they not only beat the heat but, are healthy too depending on the preparation.  Here’s the recipe:

Ingredients:

2 bananas crushed

1 and half glass chilled low fat milk

Honey (as per taste)

Hershey’s chocolate syrup ( as per taste)

Ice Cubes

Method:

In a blender, mix all above ingredients (except ice-cubes and ice-cream) and blend them at high speed.  Also, add more chocolate syrup if you want flavour and smell of chocolate to over-power this milkshake.

In Two glasses, place 2-3 ice cubes and 2-3 spoon of ice-cream (optional).  Now pour the milkshake in these glasses.

Finally, garnish the glasses with some chocolate syrup and serve.

 pic courtesy:http://recipegreat.com/images/banana-and-chocolate-shake-03.jpg

Recipe: Pan fried Mushroom

(Mushroom lovers will surely lap it up)

Ingredients:

Fresh Button Mushrooms – half cup each of porcini/oyster mushrooms (It is optional)

One small piece each of red and yellow capsicum

One table spoon olive oil

Two medium onions cut into small pieces

Three cloves of crushed garlic

One tablespoon soy sauce

One tablespoon red chili sauce

Half table spoon vinegar

Half teaspoon dry thyme

Salt to taste

About eight black peppercorns

Few fresh basil leaves.

Preparation:  If using porcini and oyster mushrooms, soak in lukewarm water for 20 minutes. Drain and wash well and set aside.  Heat the oil in a large pan.  Add the onions and sauté over medium heat till translucent.  Add the garlic and stir-fry for a minute.  Add the mushrooms and red and yellow capsicum and sauté on high heat for three minutes.  Add the soy sauce, red chili sauce and vinegar and sauté for another two minutes.  Add the thyme, salt and crushed pepper corns.  Remove from heat, stir in basil and serve hot.

pic courtesy:http://andreawren.typepad.com/.a/6a00d8341c0e7053ef017ee99e6208970d-800wi