MUTTON GILAFI KEBAB

Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded meat. It may be served on plates, sandwiches or in bowls.The traditional meat for kebab is lamb. Like other ethnic foods brought by travelers, the kebab has remained the every day cuisine in most of the Eastern Mediterranean and South Asia.According to the seven Nisanyan an etymologist of Turkish language, the word is derived from the Persian word "kabap" meaning "fry".The word was first mentioned in Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where "kebab" is mentioned as food. Kebab where served in royal houses, now a days we serve it as snacks.    

Ingredients:

Mutton(boneless)                                   500 gm
Lamb Fat                                               75 gm
Processed Cheese                                  30 gm
coriander roots                                       10 gm
Ginger                                                    5 gm
Garlic                                                     5 gm
Green chilly                                            5 gm
Kashmiri chilly powder                          10 gm
Brown Onion                                         5 gm
Salt to taste





Out Side Coating

• Take Chopped onion, tomato, green chilly, coriander &bell pepper

Method:

•  Take mutton chunks
• Mix it with cheese, lamb fat, coriander root, ginger and garlic, green chilly, kashmiri chilly powder, brown onion and salt,
• Mince it all together with the help of keema Machine
• Shape the mince mixture along with the length of skewers coat with vegetable mixture    
• Roast it in tandoor (clay oven pot) for 8-10 minute, basting with butter at regular intervals
• Remove from skewers and serve with mint chutny& lachha onion.

Traditional Home Style Chicken Shawarma

Isn't crazy if we talk about fusion cooking. We might have head many a times, it is just because of our palate, we love to have traditional cuisine but we couldn't find the actual taste which suites our palate that's how we started fusion cooking.
                         " Shawarma" is a Levantine Arab meat preparation, where lamb, chicken, turkey beef, veal or mixed meat is used. In Saudi Arabia, goat is as common as beef or lamb. Less common alternative include fish and sausage. A variety of vegetable come with the shawarma which include i.e cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnip, pickled gherkins, pickles and cabbage.
                                                                                             Today we just going to try out Indian style of shawarma with some home made traditional bread.      

Ingredients:

Stuffing (Masala)

Chicken Breast                                       200 gm
Cabbage                                                200 gm
Carrot                                                    100 gm
Cucumber                                              100 gm
Tomato                                                  100 gm
Onion                                                     200 gm
Garlic                                                     5 gm
Thyme                                                    5 gm
Oregano                                                 5 gm
Chilly Flakes                                          5 gm
Chicken Stock Cubes                            20 gm
Vegetable Oil                                        10 ml
Black Pepper                                        2 gm
Mayonnaise                                          40 gm
Tomato Ketchup                                  30 gm
Salt to taste


Chapati (Bread)

Refined Flour                                       600 gm
Wheat Flour                                        400 gm
Milk                                                    200 ml
Sugar                                                   5 gm
Butter                                                  5 gm
Salt to taste





Method:

Sharwama

• Take chicken breast marinate it with thyme, vegetable oil, garlic, chilly flakes & oregano
• Pan fry chicken in a pan and shread it
• Cut all vegetable i.e cabbage, carrot, cucumber, tomato & onion into Julian cut
•  Take a frying pan, add some vegetable oil and heat it
• Add garlic, saute till it gets brown after that add onions, cabbage, tomato, carrot & cucumber saute it
• Add shredded chicken, oregano, chilly flakes, thyme & chicken stock cubes
• Saute above all ingredients and keep it aside 

Dough

• Take a bowl add refined flour and corn flour mix it properly
• Take a separate bowl of water, add melted butter into it along with sugar and milk
• Add slowly slowly into it and knead it properly  
• Cover the dough for 10 minute with muslin cloth

Preparation

• Roll it in the form of chapati a bit thicker than chapati with the help of rolling pin
• Cook it over pre-heated pan both side
• Apply some mayonnaise and ketchup on sides and stuff the mixture of shwarma
• Roll it properly 
• Cut it diagonally in pieces  
• Can be served as snacks or tit bits.

Water Chestnut

As the summer has already been started we need to drink more of water. Even we also love to have cold fruits and vegetable like cucumber,watermelon, shallots, papaya and water chestnut.Water chestnut also known as water caltrop,davil pod, buffalo nut, singhara( in hindi). In India it is known as singhara or paniphal and is widely cultivated in fresh water lake, the fruits are eaten raw or boiled. When fruit has been dried it is ground to flour called singhra ka atta is used in many religious rituals.

Water chestnut were introduced to North America in around 1874, and escaped cultivation in the eastern united state where they have been declared invasive species from Vermont to Virginia.

Water Chestnut Salad

Ingredients:

Water Chestnut                            500 gm
Green coriander Leaves               50 gm
Spring Onion                               50 gm
Lettuce(Ice-berg)                        100 gm
Cottage Cheese                           50 gm
Olive Oil                                     10 ml
Brown Garlic                               5 gm
Lemon                                        02 no.
Black Pepper(crushed)                05 no.
Salt to taste


Method:

• Boil water chestnut 
• Cut it into half
• Cut cottage cheese in small dices
• Roughly cut green coriander leaves, spring onion(1/2 inch),lettuce
• Take a separate bowl make dressing of lemon juice,crushed black pepper,olive oil & salt to taste
• Mix above ingredients along with cottage cheese dices
• Take a separate bowl add above dressing of cottage cheese along with coriander leaves, lettuce, spring onion
•  Mix it properly finish it with brown garlic.

In Ayurveda  and Unani system it is widely used as medicine. Ayurveda says it contains 22 percent more mineral compared to buffalo milk. Singhara is indigenous to India and used to care various diseases.    

It cures dehydration in winter and serves as coolant.

Singhara is very rich in carbohydrate 100 gm of it gives 115 calories.   

Lemon

Oval in shape with a pronounced bulge on one end, Lemons are one of the most versatile fruits around and contains high level of vitamin C.The fruit is used for culinary and non culinary purpose through out the world. Did you know Ancient Egyptian believes that eating lemon and drinking lemon juice was an effective protection against a variety of poisons. The two biggest health benefits of lemon, known from centuries are strong antibacterial, anti viral and immune-boosting powers and they are used as weight loss aid because lemon juice is helpful in digestion and liver cleaner.The distinctive sour taste of lemon makes it key ingredient in drinks and food. The juice of lemon is about 5%-6% citric acid which gives lemon a sour taste. Lemon juice is used to make lemonades, soft drinks, cocktails and mock-tails.

Lemon Sweet Pickle

Ingredients:

Lemon                                  1 kg
Mustard oil                           100 ml
White Vinegar                       200 ml
Jaggery                                 200 gm
Lemon juice                          100 ml
Red chilly powder                 10 gm
Turmeric powder                  5 gm
Coriander powder                10 gm
Aamchur powder                  10 gm
Chaat masala                        10 gm
Onion seed                           5 gm
Fennel seed                          10 gm
Salt to taste



Method:

• Take 1 kg of lemon wash it properly
• Cut it into 4 pieces and de-seed it 
• Saute lemon along with fennel seed, onion seed, salt and turmeric
• Put it in a separate bowl till it comes to room temperature  
• Add rest of the ingredients i.e mustard oil, white vinegar, jaggery, lemon juice, red chilly powder, coriander powder, aamchur powder, chaat masala and salt to taste.
• Mix it properly and keep it in glass/plastic jar for at least 3 days.             

Interesting facts        

In citrus fruits, limonin is present in the form of limonin glucoside, in which limonin is attached to a sugar(glucose) molecule. Our body easily digest this compound cleaving off the sugar and releasing limonin.        

"RAGI" (MADUA)

":Ragi" is red millet also know as finger millet, often used in Indian Cuisine grown across the globe in the Himalayas up to 23,000 in elevation. In India it's major cultivator is Karnataka and the leading producer. Scientific name Eleusine Coracana. In Karnatka, Ragi flour is generally consumed in the form of ragi balls. Millet or Ragi is commonly known and commonly used in south kitchens. It is in fact the staple diet in many villages across south India and Garhwal. Some ragi recipe you can try i.e dosa, vermicilli, kanji, malt, ragi balls, roti. Speak to granny and i am sure she will come with more suggestion as i got to know. With its cost effectiveness, ragi is definitely a health food. It has different name in local languages. It is known as Ragi in Telugu and Kannada, Kelvaragu/aariyam in Tamil, and Madua/Mangal in Hindi.                

FINGER MILLET BROWNIE

Ingredients:

Dark Chocolate                                              75 gm
Butter                                                             75 gm
Refined flour                                                   25 gm
Baking Powder                                                5 gm
Millet flour(Madua)                                         65 gm
Icing Sugar                                                    120 gm
Egg-less Powder                                             75 gm
Walnut                                                            75 gm




Method:

• Preheat oven to 180 C/ 350 F and grease 8 * 11 inch baking pan.
• Take separate bowl's and melt chocolate and butter separately  in double boiler
• Mix it properly with the help of whisker  
• Take another bowl, add refined flour, baking powder and millet(madua), mix it properly with the help of  hand
• Add the above mixture in melted butter, chocolate batter
• Add egg-less powder and icing sugar
• Add walnut into it
• Pour above mixture into greased baking pan
• Bake it into the oven for 30- 32 minute
• Finish it with icing sugar
• Can be served along with Vanilla Ice-cream and chocolate sauce. 

Interesting Facts:

1. Ragi is a rich source of fiber and helps lower cholesterol level.
2. Ragi is best food for weight control, diabetes and cooling the body.  

"Kafal pakko, neil ne chakkho"

Kafal (scientific name "Myrica esculenta") is one of many extremely delicious wild fruits found throughout mid Himalayan region. It is picked from a dozen meter long wild trees during May and June. The raspberry looking fruit with sweet and tangy flavor has a thin fruit coating with a large stone core thus it is a drupe. It is found in Hilly region of Nepal and northern part of India especially in northern region of Himalayas, Garhwal, kumaun. In ancient Sanskrit language called kaiphala or katphala and believed have medicinal property in its bark.  This fruit is also used for making Jam, Squash and Juice.          

Kafal Ki Chaat

Ingredients:

Kafal                                  1 kg
Garlic Chives                    100 gm
Spring Onion                    50 gm
Mint Leaves                     10 gm
Coriander Leaves            30 gm
Ginger & Garlic               15 gm
Turmeric                         5 gm
Green Chilly                    4 no.
Mustard Seed                 5 gm
Mustard Oil                    10 ml
Salt to taste



Method

• Take 1 kg kafal
• Roughly cut garlic chives, spring onion, mint leaves, coriander leaves, ginger, garlic and green chilly 
• Take a separate bowl add mustard seed, turmeric powder and salt
• Make a fine paste of all above ingredients using batan (sil batta)
• Add above paste into kafal and mix it properly along with mustard oil
• Garnish it with fresh coriander leaves.
• Can be served as local traditional aperitif of Uttrakhand. 

        

"Burransh" The flower of Uttarakhand

Buransh "Rhododendron"is a beautiful flower of Himalayas. One of the most stately and impressive species rhododendron ,tree rhododendron is the state tree of Uttarakhand. It is a genus characterized by shrubs and small to large tree.Some of the best known species are noted for their many clusters of large flowers. The highest species diversity is found in the Himalayas of Uttarakhand, Nepal and Sikkim, Yunnan with other significant areas of diversity in the mountain of Korea, Japan and Taiwan. The Rhododendron is the national flower of Nepal. The pickled flower can lasts for months and the flower juices are also used as squash in the hilly region of Uttarakhand. Traditionally, between January and March when these flowers bloom on evergreen shrubs and small trees.It can be used as chutney to prevent caused by changes in weather during this period. Villagers also make yummy Pakora, can be used in salad in fish curry as well to soften the bone.

   

Burransh Ka Salad  

Ingredients:

Buransh Petals                            200 gm
Spring Onion                               50 gm
Green Chives                              20 gm
Mustard Oil                                5 ml
Onion                                         1 no.
Tomato                                      1 no.
Sunflower Seed                          10 no.
Sugar                                          5 gm
Salt to taste          



Method:

1. Take fresh Buransh flower petals wash it properly, take a separate bowl and fill it with ice and soak petals in ice water.
2. Roughly cut spring onion, green chives, onion and tomato(seedless) into 1 inch.
3. Take out Buransh Petals from ice water and mix it with above ingredients
4. Add oil, sugar and salt mix it properly
5. Finish it with sunflower seed.