Posts Tagged ‘desifood’

Kashmiri Pakistani Kabobs

RECIPE

Ingredients

1 pound ground beef or ground chicken

1 medium onion

2-3 stalks green onion

1/2 tomato

4 green chilli peppers

1/2 cup fresh coriander

3 or 4 fresh mint leaves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon salt

1/2 teaspoon laal mirch (red chilli pepper)

1/2 teaspoon garam masala OR chaat masala (both can be found in Halal grocery stores)

1 egg

 Directions

Using a mortar and pestle, crush the cumin seeds and coriander seeds gently [so like roughly and not a complete grind]

Set that aside

In a food processor, add the onion, green onions, tomato, green chilli peppers, coriander and mint leaves and mix this up roughly on medium speed

Add this mix to the meat in a metal mixing bowl along with all of the spices and mix everything together-use your hands for best results [you can wear disposable gloves if touching meat isn’t your thing]

Once everything is incorporated, add in the egg and mix it throughout

Wash your hands thoroughly or dispose of gloves 🙂

Make patties for burgers or oval kabobs as pictured above

Now you have two options for cooking:

1. Fry these baby’s up: Set stove to medium heat and in a pan add vegetable oil coating the entire bottom surface. Add a few kabobs to the pan at a time leaving space in between. Cook until browned evenly on all sides and inside. This is for the professionals. I personally do not use this method often but my mama does and they are yummmmmmy. I usually cut one kabob open to check to see it’s thoroughly cooked!

2. Bake the kabob’s in the oven. This is the safer choice-avoid oil splatters and cooks evenly throughout-this is the no worry method and my go to! Set oven to 450, and in a baking tray coated with vegetable oil, line the kabobs up leaving a bit of space between each piece. Place in oven and cook for about 30-45 minutes depending on your oven. Remember to rotate your kabobs in the pan halfway through to cook evenly.

Serve with biryani and raita {yoghurt with cucumbers and chaat masala} or make a kabob wrap and enjoy!!!!!!!!

 

**Stay tuned for recipes on raita, chaat papri and masoor ki daal!**

***E-mail me suggestions on other recipes you’d like to see!***






Meatless Monday – Channo Ka Salan (Chickpea Curry)

RECIPE

Ingredients

1 medium size can of chickpeas

1 medium sized onion

1 medium tomato

½ teaspoon salt

½ teaspoon laal mirch (red pepper)

½ chaat masala

¼ teaspoon baking soda

Directions

On medium heat and in a medium size pot, fry the sliced up onion until light brown

Add the diced tomato and all of the spices listed above (NOT the baking soda at this time…that is for later on!)

Mix everything together in the pot, this creates the fabulous masala

Add a bit of the canned chickpea liquid from the can to the pot and mix this well with the masala, let this cook for a minute

Now, add the rest of contents of the can (all of the remaining liquid and chickpeas) to the pot and cover the pot with the lid and cook on medium heat for about 10 minutes

Check the contents of the pot often and mix together

When you notice the liquid starting to boil, add the baking soda, and leave the pot uncovered to cook for another 7 minutes

With your wooden cooking spoon -crush some of the chickpeas against the pot to thicken the liquid in the pot. One to three times is enough.

Garnish with chopped up green onions, green chilli peppers and coriander and serve hot with naan!

Enjoy!