It is so hot….and sweaty. Dont feel like cooking at all! Wish I could get away with it. Anyhow…. what are you all cooking up in your kitchens? Or are you barbecuing?
I like barbecue in the summers. Mostly because marination which I do, is the easy part, the hard part is done by my husband…. grilling! heeheeeheee 
I cant wait to fire up the grill. When I do, I will post the menu and recipes of what we would be having.
Till then, ta-da
Kashmir as described by a Persian poet, is like Heaven on Earth, and this title is rightly deserved! It is situated in a valley of flowers, with a beautiful lake as its focal point. There are so many gardens there, its a tourist destination. Imagine how lucky are the people who are living there.
But in reality, thats not the case. Last 50 years, the brutal politics going around the South East asian countries, its more like horror for the residents of Kashmir. But even in this crisis, if you get a chance to visit Kashmir, you will be amazed at the hospitality the Kashmiri people offer. Their food, their rich culture, everything is beautiful, even amidst the turmoil.
Yakhni is an authentic Kashmiri dish, spices used and the cooking method is very different than most of the Indian, Pakistani food. Aunty Sara said it is pretty easy to make it too. Usually the Kashmiris use breast meat (called as ‘seen maaz’; seen means breast, and maaz means meat), but for this recipe we are going to use shoulder meat. Goat meat is best, but lamb will work well too.
Ingredients:
For boiling meat:
approx 2 lbs Shoulder meat, cut into 1 1/2 inch pieces
3-4 cloves garlic, sliced
4 cardomoms, (elaichi), 4-5 cloves, 2 inch cinnamon stick, 2 tbsp fennel powder – all these ingredients, tied in a little muslin pouch.
For the sauce/gravy:
lots of yoghurt (about 1 1/2 – 2 cups), whisked well
salt, oil,
garnish with mint (fresh or dried)
Method:
Get the meat to a boil with water and the listed ingredients on high, then turn it down to medium. When meat is tender, remove the pouch. Keep aside.
To start making the sauce, mix the yoghurt, salt, and oil well. Then in a pan, get it to a boil, stirring constantly on medium high. The sauce when it thickens. add the cooked meat to this. Cook open till it comes together. Garnish with mint.
If you think your dish lacks color, add a little fennel and cumin powder while cooking the yoghurt sauce.
Ok I must admit, this is not an easy recipe to make, so if you are in an adventurous mood, then try it!
Aunty Sara is a pro at all Kashmiri dishes, I think it comes naturally to her, without any effort, she could invite a party of 40 and have no problem doing it solo!
So ofcourse, the meatballs is a piece of cake for her. But she said, if you followed her instructions, you should not have a problem.
Here is her recipe.
Ingredients:
For meatballs:
2 lb ground meat (beef, lamb, maybe chicken will work too)
1 medium size onion, blend it to make a paste
1 tsp ginger paste,
2 tsp garlic paste,
2 tbsp yoghurt,
1 tbsp salt, (heaped)
1 tbsp garam masala
bread crumbs (for people like me, who are not confident in the kitchen)
For the sauce/gravy:
1 large onion, sliced
Spices: 2 tsp red chilli powder (mirchi), 1 tsp turmeric (haldi), 1/2 tsp corriander (dhania) powder, 1/2 tsp cumin (zeera) powder, 1 tsp garam masala
8 oz sour cream,
1 can tomato sauce,
salt, oil for cooking
Method:
Use fresh meat if possible; if using frozen, thaw the meat, then press in between paper towels to absorb the excess water. Mix all the ingredients for making meat balls, using your hand. Then in between your palm of your hands, roll out the meat balls, the size of a plum. Arrange on a tray. Keep aside.
For making the sauce/ gravy; start by frying the onion till golden brown. On low heat, add the spices. Then add the sour cream and mix fast on high heat, otherwise it will break up in little pieces. Get it to a boil, and add the tomato sauce to this. Mix and add the meatballs slowly to this. Use a shallow frying pan for cooking meatballs. Cover and cook on medium low. After about 15 minutes, turn the heat to low. The complete cook time is about 1 – 1 1/2 hour.
When done, you should see oil floating and the meatballs ready.
Yumm Yumm. This is a super easy chicken bake recipe by Aunty Sara. Just marinate and bake. Now that is what I call simple recipe.
Ingredients:
10 pieces, chicken thighs and legs, washed and drained
garlic ginger paste,
salt,
2 tsp Shan’s tandoori masala
2 tsp Cajun Spice blend,
2 tsp Tomato marinade (Aunty Sara uses Drew’s Tomato Marinade; but she said any brand should work well)
3 tbsp yoghurt
Method:
Mix all the ingredients with your hand, and marinade for 3 hours at room temperature. If you wish to marinade overnight, then refrigerate.
Bake at 400 deg F, till done. 
Thats it! Did I mention earlier, its an easy recipe.
If you dont like vegetables, try them at Aunty Sara’s house. She makes them so spicy and tasty, you will forget you are eating vegetables.
Okra or as called in India, bhindi or Lady Finger, are not my favorite; because of their sticky nature. I like them fried till they are crunchy.
This recipe is for crunchy fried okra. So give it a try.
Ingredients:
Okra (bhindi) 2 lbs, washed and dried, chopped in circles
1 medium size onion, cut in thin slices
spices: red chilli powder (mirch), corriander powder (dhania), cumin powder (zeera), garam masala, turmeric (haldi)
tomato sauce,
salt,
oil for frying and cooking
Method:
Again start off, by frying the bhindi in oil, keep aside on kitchen paper towels.
Sautee the onions in a little oil till they are golden brown. Add the spices, fry a bit, then the tomato sauce. Get it to a boil, and drop the fried bhindi to this. Cook for a few minutes and its done!
Serve with pilaf or bread.
Update: For a little variation on this recipe, look in the comments section below, its by Aniket. Besan is chick peas flour, and it goes well with bell pepper vegetable too.
Another recipe for the king of vegetables. All the next few recipes, including this one, are by Aunty Sarah. We have to go for dinner tomorrow again there, so I thought before I get more recipes from her; I should put all the earlier ones she has given me.
So here they are.
Ingredients:
Long, small eggplants,
onion chopped,
spices: red chilli powder (mirch), corriander powder (dhania), cumin powder (zeera), garam masala, turmeric (haldi)
yoghurt,
tomato sauce,
oil for cooking and frying
Method:
First cut the eggplants, lenghtwise and then cut the pieces in half. Fry them in oil, and keep aside. To make the sauce, fry the onions in a little oil till they are golden brown. Add the spices to this, sautee for a minute. Add the yoghurt to this. Fry till you see oil floating on the top. Add the tomato sauce now. Cook sometime, add the fried eggplants and salt. Cover and cook for about 10 -15 minutes.
Serve with steamed rice, or pita bread or naan.
Note: the quantity of yoghurt should be more than tomato sauce.
In the picture above, the cookie is placed on top of the other dessert.
I have lots of recipes today, so you can be busy cooking and trying away all the new ones this weekend!
Now who doesnt love cookies? Well, I know I do so thats enough reason for a cookie recipe. When I visited NJ, Gulay made these sesame cookies, (she took the recipe from Ulfet); but the only thing different she did was added some sesames inside the cookie dough. Oh my! It was so good, she packed some for our trip back, and I ate all the cookies!
So here is Ulfet’s recipe for the sesame cookies or as called in turkish ‘kurabiye’.
Ingredients:
1 1/2 stick unsalted butter, softened at room temperature or pop it in the microwave for about 25 secs.
1 turkish teacup oil,
1 tbsp yoghurt,
1 1/2 cup powder sugar,
1 packet/tsp baking powder,
1 egg yolk (the yellow part), 1 egg white; seperated,
2 cups cornstarch,
Less than 2 cups flour, (explained later)
1 turkish teacup sesame seeds (the white ones)
Method:
Mix together using your hand the butter, oil, yoghurt, sugar, baking powder, and egg yolk. When all these are mixed properly, add the cornstarch, mix again. Next while adding the flour, add the flour little bit at a time. The dough should feel crunchy; Ulfet said that. I think that means not soft, not hard (You might not require all of the 2 cups of flour)
Now pinch out little dough, make it round or elongated, whatever shape you desire. Roll it in egg white and finally drop it in sesames. Arrange on your baking tray. When all are ready, bake the cookies at 350 deg F. I would suggest using a glass tray, if you have a metal tray, line the tray with cookie sheet.
Bake at 350 for about 16-18 minutes, take care, or the bottom of the cookies is going to burn. Then either turn off the oven, and leave the cookies inside, so they get a nice creamy-pink color, or broil on low for a couple minutes.
And ofcourse your kitchen should smell fabulous! A little aroma therapy
These are perfect for a tea party.
Incase you are wondering, what is the size of a turkish teacup; then you are in the right place!
1 turkish teacup = 100 ml, approx = 4 oz
Lentils are an excellent source of protein, especially if you are a vegetarian. There are so many different kinds of lentils, so if you dont like one kind, there are always others, so just keep trying them, till you find the one you like.
In India, lentils are a part of our daily meals. We make it with spices, ya ya, I know, we Indians, have to have spices in everything, even in lemonade, we add spices. But the important thing with spices is, the right blend of spices. Well, I was talking about lentils, how did I get to spices, excuse me, I am a fuudie, thats what I do ; get lost in a space of ingredients
This borek, though Ulfet’s family doesnt like it, I loved it, it is very delicious, and it reminded me of the veg patties (vegetable stuffed puffs in Indian bakeries) we eat back home. They are very delicious and flaky, I havent tried it, but I will try it soon.
Ingredients:
1/2 cup oil,
more than half cup water,
salt,
fillo dough # 4 or# 7
For the lentil mixture/stuffing:
green lentils, washed and boiled
onion chopped,
salt, black pepper, red pepper,
oil for cooking
Method:
Make the lentil mixture first; fry the onions, add the lentils to it, and the spices. Cool and keep aside.
Work with one fillo dough sheet at a time. Spread it out on a table. Brush the oil mixture on it. Fold it with the two opposite ends of the sheet, meeting at the center. Again brush the top surface with the oil mixture. Now fold it in half. Hold one end up in such a way so that you can start folding; put some lentil mixture, then very carefully, keep folding it, it will look like a triangle, and finally when its all done, it will look like one big triangle.
Do the same for all the other fillo sheets, and arrange on your tray. Refrigerate for 30 mins to an hour. Brush the tops with egg yolk, then bake at 350 deg F till they are golden red in color.
Sorry, I know I need pictures for the explanation, I will definitely try to get it this week. If you think its hard to get the triangle shape, you can make simple rectangle shape, shown in the picture above. Just brush the fillo a couple times with the oil, and wrap up the lentil mixture.
Hacer had taught me to this a long time back, I dont remember if I ever put this on my blog. But even in my first attempt I didnt mess it up, this recipe is that easy! And that time I was a novice at cooking.
So try it and dont be scared, and oh ya…be ready to impress your friends, or even in laws!
Ingredients:
For the kebabs:
1 pound ground meat (Beef, lamb, etc)
2 big onions grated,
1 egg,
salt, red pepper, black pepper as per taste,
Parsley, a handful,
bread crumbs or fresh bread, a handful
Other ingredients:
1 can tomato sauce,
1 cup water,
potatoes, cut in circles,
tomatoes cut in circles,
peppers cut in strips
Method:
First method:
Mix the ingredients listed under the kebabs, and make flat patties out of it. Fry it and its done; or the other option is to bake them with the other ingredients listed in the second section.
For the second method:
Arrange in a baking tray first a layer of potatoes, then a layer of tomatoes, then peppers, then finally kebabs. Pour the tomato sauce over this, and over every layer sprinkle a little salt.
Bake at 350 deg F, till the potatoes are cooked.
Thats it.
I have done the second method, and it is super easy, but of course the first method is always easier and faster.