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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!***

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The World’s Healthiest Cookie

 

I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up.

RECIPE

Ingredients

2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter

Directions

Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown

Enjoy!

 *The dry ingredients added-aren’t they a beauty?*

 

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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!

 

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Monday = Smoothie Time!

Hey all! Happy Monday! It’s a new week so let’s make the best of it! I am off to an early start this morning so made myself this quick and fabulous green smoothie (okay its not a complete green smoothie ….but it is a lovely green colour!!!!). Started off with these ingredients:

 

….and once it was all blended in my Ninja it looked like this!! *in love with the colour*:

RECIPE

Ingredients

1 cup spinach

1 frozen banana

1 cup almond milk

1 scoop vanilla whey protein powder

1 cup frozen pineapple chunks

1/3 cup frozen strawberries

1/4 cup water (optional) 

Directions

Peel the frozen banana-cut the banana into thirds and score the peel and pull it off, it should come off easily!

Then place all of the above ingredients into your blender/smoothie maker/Ninja/NutriBullet etc and blend for a few minutes until smooth.

Add water if the consistency is too thick

Blend some more

Pour into a cute mason jar or travel smoothie mug to take with you on your busy day

Enjoy and have a lovely Monday!!!

p.s. Have you seen our notes on the Healthy Eating Workshop we attended? If not, head on over to our Lifestyle section and check it out!

 

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Aloo Bangain (Eggplant & Potato Curry)

Aloo Bangain (Potato and Eggplant Curry)


Course Main Course
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 190 kcal

Ingredients

  • 1 Eggplant,medium cubed
  • 2 Potatoes, medium peeled and cubed
  • 1 Tomato, small cubed
  • 1 Onion, small diced
  • 1 tbsp Ketchup
  • 3 tbsp Vegetable oil
  • 1 tbsp White Vinegar
  • 1/2 cup Water
  • 1/2 tsp Salt or to taste
  • 1/2 tsp Red pepper laal mirch
  • 1/2 tsp Garam Masala
  • 1 tsp Minced Garlic
  • 1 tsp Chaat Masala

Instructions

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

  2. Set your stove to medium heat

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

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

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

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

  7. Mix everything together. This is the aloo bangain masala.

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

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

  10. 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.

  11. Allow to cook for 2 more minutes.

  12. All done! Garnish with coriander and green chilli peppers.

  13. Serve with tandoor naan or rice or quinoa.

  14. Enjoy!