Tabakh Maaz( Fried Ribs)

Tabakh Maaz(Fried Ribs)

Ingredients

1kg ribs of lamb meat (kanni meat)
 3 teaspoon turmeric
2 teaspoon ginger powder

5 to 6 clove
8 big cardamom
2 tablespoons of garlic paste
ghee for frying

Procedure

1. Boil meat in water for sometime. Once it is boiled remove the scum that rises to the top and keep       on removing scum until the water is clear .                .
2. Remove pan from heat and drain the water and then keep ribs in cold water and then wash each piece separately. Do not throw the cold water.
3. Now put cold water in a pressure cooker. Add washed ribs also,
4. Add all the ingredients  except ghee and close the lid.
5. Let whistle come up then simmer the gas, Let ribs cook for 15 to 20 mins on slow heat, In some
    places meat takes less time to tender.
6. Take cooker off from gas stove, Wait for sometime, Take out ribs from the cooker.
7   Chop the ribs into medium pieces.
8 Heat ghee in a shallow frying pan  arrange ribs in oil one by one.Turn each rib one by one untill fried properly.
  

Mutton Tikka(Kashmiri Tujj)

Ingredients

1 kg mutton(cut into small pieces)

1 and a half teaspoon cummin powder

1 and a half teaspoon garam masala powder

1 and a half teaspoon red chilli powder

half teaspoon turmeric powder(haldi)

1 and a half tablespoon each ginger and garlic paste

half cup vinegar or use fresh lemon juice of 7 lemons

6 tablespoon curd(dahi)

3 tablespoon of oil

Procedure 

1. Marinate mutton well with all spices, curd and lemon juice or vinegar.

2. Cover it with cling and refrigerate for overnight.

3  Keep coal stove ready .

4. Arrange 4 to 5 mutton pieces on skewers and grill on coal stove '

5. Remove from heat after you check mutton is grilled properly.

5.Serve hot with mint chutney .You can roll it in lavasa (Kashmiri bread) also.

Dried Turnip Boiled Eggs and Cottage Cheese
(Gogji Aara Zamura Dhool te Chaman(Kashmiri Name of the Dish))

Ingredients
10 to 15 Gogji Aara(1 turnip is cut into two pieces(Dried Turnip pieces))
500 gms Chaman(Cottage Cheese cut into medium pieces)
5 Boiled eggs
4 Table spoon fried onions
150 gms oil
5 Green Cardamom
1 teaspoon black cummin seeds
1 and half teaspoon turmeric
2 teaspoon red chilli powder
1 tsp ginger powder
1 teaspoon garlic paste
half  teaspoon cummin powder
salt to taste

Procedure
1. Boil dried turnip in water for few minutes. Let them cool and peel off the cover of  each turnip
    piece.
2. Steam these dried turnip for few minutes in pressure cook so that they will become tender.
3. Heat oil and fry turnip batch wise. Keep them aside and fry cottage cheese like wise and finally fry
    boiled eggs.
4. Take a medium pan and put some oil in it add cummin seeds and green cardamom to it and fry for
     some time. Add garlic paste to oil then fried onions and finally add powdered masala.
5   Add fried turnips to the fried onion masala and keep on stirring put little water in between.
6. Next add fried cheese and boiled eggs mix them carefully just see to it that cheese or eggs
    should not break.
7  Finally add 2 cups of water ,cover with lid and let it boil on high flame for some time and then sim     the flame sprinkle cummin powder and cook for few more minutes until gravy is thick. Serve hot        with plain rice.
 

Mutton Pulao

Ingredients

4 cup basamati rice(soake in water for 7mins)

700 gms mutton(cut in small pieces)

5 medium sized onions( nicely sliced)

1 cup cooking oil

1 tsp cummin seeds

6 green cardamom

3 black cardamom

1 cinnamom stick

3 bay leaves(tejpata)

3 laung

1tsp black pepper corn

1 and half tablespoon both ginger garlic paste

1tablespoon corriander powder

1 tablespoon cummin powder

salt to taste

half teaspoon red chilli powder

4 table spoon curd

4 tablespoon extra oil

1 and half teaspoon sauf powder

1 and half teaspoon ginger powder

Procedure

Step 1

Heat 4 tablespoons of oil in pressure cooker fry half onion in it, add meat and keep on stirring till meat is well coated with oil. Mix sauf and ginger powder in meat and finally add 8 cups of water in it. Close the lid. Once the whistle is up cook on slow heat for about 25 mins or cook as per your place depends how long willmeat take to tender.

Step 2

Heat oil in a wide utencil. Put all ground spices(cummin,seeds,cinnamom,cardamom,bay leaves,laung and pepper corns). Keep stirring till spices crackle. Now put sliced onions and fry untill onion becomes golden brown in colour .Add 2 to 3 tablespoon of water so that onion should not burn. Add ginger garlic paste and all powdered masala except sauf and ginger powder. Keep on frying and add little water in between. Now add already cooked meat in Step 1. Also add curd to it.Keep on frying the meat in the fried onion masala and dont forget to add little water in between or  you can add mutton soup as well. Once meat is well fried and coated with masala  add 8 cups of mutton soup to it. Let it boil then add rice already soaked in  water for atleat 7 mins. Let it boil for some time. Put the flame low now and cook for 35mins. Take it off from gas stove and serve after 10mins with raita.

ALOO CHANA CHAT

 Ingredients

• 2 cups boiled Chana (Chickpeas) 2 cups
• 4 medium sized boiled aloo(Potato)
• 2 medium sized onions finely chopped
• 2 tablespoon chaat masala
• 4 tablespoon lemon juice
• 1 teaspoon kalimirch powder (black pepper)
• Salt as per taste
• 2 to 3 green chilies chopped
• A bunch of green coriander fine chopped
• 2 tablespoon tamarid extract

Procedure

• Soak chana overnight in water with half tsp. cooking soda
• Cook in the pressure cooker for 5 to 10 minutes.
• Boil potatoes and then cut into small cubes
• Take a big bowl mix chana(chickpeas)  and potato cubes with all the ingredients 
• Keep in the refrigerator for at least 2hours
• Serve chilled aloo chana chaat

MURG SHAMI KABAB

Ingredients

• 1 kg  Chicken(All pieces)
• All ground spices( 4 ellachi,1 stick cinnamom, 4 big cardamom, 4 Laung, 1 tsp whole black pepper)
• 1  Cup yellow chana Dal(lentils)
• 2 Glasses of water
• 2 tsp Daniya powder
• 1 tsp Zeera powder
• ½ tsp Chili powder
• 1 and half teaspoon salt
• 1 tsp Garam masala
• 2 tablespoon Ginger Garlic paste
• 4 medium sized onions
• 4 to green chilies
•  1 bunch of fresh coriander(hara daniya)
• 1 tej pata
• 1 egg

Procedure

• First of all put chicken pieces  in pressure cooker with enough water in it and close the lid.
•  Cook it for at least 20 mins on medium heat.
•  Switch off the heat and let it cool for some time.
• Take out all the chicken pieces and check that chicken is cooked to the extent that bones are
• almost separated. 
• Separate chicken meat from bones.
• Now put all the ingredients and chicken meat in the pressure cooker again except 3 onions,chilies and green coriander.
• Cook it on high heat for 5 mins and then reduce the flame of the gas and let it cook for 45 mins.
• Switch off the flame.Open the lid and see to it that water has dried if not then put it again on heat for some time with lid open untill the mixture dries up. 
• Let it cool for some time. In the mean time chop onions, chilies and coriander finely. 
• Grind the mixture either in the grinder or grinding stone. I do it in the grinding stone. 
• Mix all the chopped things and 1egg properly.
• Wet your hands and make kebabs of round shape.
• Shallow fry kebabs and serve with green chutney.

SESAME TOAST

Ingredients

300 grams Minced chicken 300gms

 1 ½ Tablespoon soya sauce

 1 Tablespoon ginger paste

1 Green chili finely  chopped

½ Teaspoon black pepper powder

Salt as per taste

2 eggs

Sesame seeds

10 Slices bread

Procedure

• Mix minced chicken, soya sauce, ginger paste, chopped green chili, black pepper powder and salt together.
• Mix 1 egg in the mixture and mix well.
• Keep the mixture aside
• Make two halves of the slices.
• Beat another egg
• Spread the mixture on each half of the bread brush with egg ,sprinkle sesame seeds on the top and repeat the same for all bread pieces.
• Heat oil in a pan. Shallow fry toast and serve hot with tomato ketchup.