Kashmiri Cuisine

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Kashmir Cuisine

Kashmiri recipes: Seekh Kebab, Tujji Chicken

Kashmiri recipes

The Times of India

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.