Posts Tagged ‘Kashmiri’

Kashmiri Pakistani Kabobs



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


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!***


Asalamu alaikum and Hello lovely foodies! I realized that I RARELY post anything about lunch, mostly because I usually focus on breakfast and dinner with small snacks throughout the day, as that usually works with my schedule. BUT this week, I am spending 12+ hour days in the library studying for finals (aaccckkkk!!) so I decided to plan ahead and prep my lunch to take with me! It’s all about the prep the night before lovelies!!!!

The items in my lunch bag today:

  • A toasted multigrain bagel spread with a layer of camembert cheese (YUMMMM!!!) on the inside, layered with baby spinach, tomatoes anddddd  spicy kabobs made by mama kashmiri foodie {my mom!} #blessed
  • Steamed edamame sprinkled with a tiny bit of salt
  • Olives {did you know olives are sunnah?? Read the healthy eating blog post I did under the Reviews section!}
  • Cucumbers
  • Green peppers
  • Multigrain crackers
  • Hummus
  • Water (a MUST to keep hydrated in this horrendous weather we’ve been having in Canada!)
  • annnnnnnd I know everything else is super healthy here BUT I must have something sweet after my meals: a Carrot cupcake topped with a bittttt of cream cheese frosting #perfection

So my advice, plan your meals ahead of time to give yourself…more time to get ready in the morning *what what!* You will also eat healthier this way {say NO to eating fast food!} and become more efficient in your daily life, be it working full time or studying! Enjoy!



1. Take a photo of your lunch bag contents and post it on your Instagram

2. Hashtag #lunchbagfood and tag me @kashmirifoodie

3. Tag 3 friends on MY instagram photo and post DONE so that I know you’ve completed the challenge

4. Giveaway open to Canadian and American residents only

5. Contest closes on March 10, 2015




Meatless Monday – Channo Ka Salan (Chickpea Curry)



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


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!




Aloo Bangain (Eggplant & Potato Curry)



1 medium eggplant, cubed

 2 medium potatoes, peeled and cubed

1 small tomato, cubed

1 small onion, sliced 

3 tablespoons vegetable oil

1 tablespoon ketchup

1 tablespoon vinegar

½ cup water

½ teaspoon salt (or to taste)

½ teaspoon laal mirch (red pepper)

½ teaspoon garam masala

1 teaspoon minced garlic

1 teaspoon chaat masala


Before you begin, wash all ingredients [tomato, eggplant and potato thoroughly]

Set your stove to medium heat.

Add the vegetable oil to a cooking pot, coating the entire bottom surface.

Slice up the onion and place in the pot. Sautee the onions until golden or medium brown.

Add the cubed tomato to the pot and let them soften for a minute.

Add the salt, laal mirch, garam masala, minced garlic and chaat masala to the pot.

Mix everything together. This is the alloo bangain masala 🙂

Add the cubed potatoes and eggplant to the pot along with the 1/2 cup of water. Mix everything together well.

Cover the pot and cook for about 20 minutes. Check every so often and mix but be sure not to smush the eggplant!

When the potatoes have softened, the dish is almost ready….but FIRST you add my secret ingredients: the ketchup and vinegar! Add these to the pot and fold together.

Allow to cook for 2 more minutes.

All done! Garnish with coriander and green chilli peppers.

Serve with tandoor naan or rice or quinoa.