Kashmiri Cuisine
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Cut mutton boneless into small pieces after washing it | Cut mutton boneless into small pieces after washing it | ||
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Add saffron and the remainder of the spices and herb, except eggs, salt and chilli powder | Add saffron and the remainder of the spices and herb, except eggs, salt and chilli powder | ||
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Mix well and pass through meat mince machine, twice | Mix well and pass through meat mince machine, twice | ||
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Add eggs and mix well | Add eggs and mix well | ||
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Add salt and chilli powder as per taste | Add salt and chilli powder as per taste | ||
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Put it on BBQ skewer evenly with wet hands | Put it on BBQ skewer evenly with wet hands | ||
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Cook it properly on low heat for 8-10 minutes | Cook it properly on low heat for 8-10 minutes | ||
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Serve with mint sauce and sliced onion | Serve with mint sauce and sliced onion | ||
Revision as of 18:18, 15 December 2013
This is a collection of articles archived for the excellence of their content. Readers will be able to edit existing articles and post new articles directly |
Contents |
Kashmir Cuisine
Kashmiri recipes: Seekh Kebab, Tujji Chicken
Kashmiri Seekh Kebab
Ingredients
Lamb bone less 1kg
Saffron 1gm Turmeric powder 5gm Kashmiri mirch powder 20gm Aniseed powder 10gm Black cumin 10gm Green coriander 10gm Onion 100gm Eggs 2 nos. Mustard oil 30ml Garam masala 10gm 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 chilli powder
Mix well and pass through meat mince machine, twice
Add eggs and mix well
Add salt and chilli powder as per taste
Put it on BBQ skewer evenly with wet hands
Cook it properly on low heat for 8-10 minutes
Serve with mint sauce and sliced onion
Tujji Chicken (serves 4)
Ingredients
Chicken leg boneless 1kg Mustard oil 30ml Ginger paste 10gm Garlic paste 10gm Black cumin pounded 10gm Lemon juice 10ml Kashmiri mirch 15gm
Garam masala 10gm
Turmeric powder 10gm
Salt to taste
Method
- Wash and clean the boneless chicken - Cut into dices by 2 x 2.5 - 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 fire 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 onion
...and you might start taking to Kashmiri food after this.
