Kashmiri kebab

1 cup minced meat

1 onion

1/2 tsp ginger garlic paste

2 green chillie or more to taste

1/2 tsp cumin powder

1/4 tsp chillie powder

1/4 tsp turmeric

1/4 tsp pepper

1/2 tsp salt

1 egg optional

2 cups water

oil to shallow fry

Grind all the ingredients except egg in a food processor till it is a paste, don't add water.

Add the egg and mix if using, egg is not needed for this. Make oblong shapes with a tablespoon of mixture, this recipe makes 12 kebabs.

Bring 2 cups of water to boil in a pan that will fit the kebabs in a single layer. When the water is boiling add the kebabs in it and let it cook undisturbed in medium heat till water evaporates. Let it cool a little before frying.

Heat oil about 1" high and fry the kebabs till it is golden brown. Make sure it doesn't burn and turn to make sure all the sides are fried. Serve hot with coriander chutney, mint chutney or tamarind chutney.

This kebab goes to what's on your kebab platter.

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Keema stuffed parata

1/2 cup minced meat

1/4 tsp ginger garlic paste

1 tomato

1 tbsp oil

1/2 tsp chillie powder

pinch turmeric

1/4 tsp garam masala

1/4 tsp salt

1 onion

1 green chillie

coriander leaves

Heat oil add minced meat, ginger garlic and spices sauté till the meat is brown. Add tomatoes, when the oil separates remove and add onion, green chillie, coriander leaves. When the minced meat or keema is cool, stuff into the parata dough. Flatten and cook both sides in medium high heat. Serve hot on its own or with other curries.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Lasagna

1 box of oven ready lasagna
1 cup minced meat
1 tbsp oil

1 cup vegetables *

2 to 3 tbsp onion

1 tsp garlic chopped
1 tsp ginger grated
1/2 tbsp chillie powder

1/2 tsp turmeric

1/2 tsp garam masala

1 tsp coriander powder

1 tsp salt

1 can pasta sauce

1 1/2 cans of water

1/2 cup coriander leaves

2 eggs

1 1/2 cups ricotta or cottage cheese

1 1/2 cup mozzarella cheese grated

2 cups spinach

1 tomato sliced

* grated carrot, zucchini sliced, mushrooms anything or a mixture of vegetables

Heat oil sauté the onions, garlic and ginger. Add the minced meat with the spices and sauté. When the meat has separated add the vegetable and sauté. Add the sauces and water, cook covered for about 10 minutes.

The sauce should be thick but in a pourable consistency if it is too thick add water.

In a bowl mix the egg, ricotta or cottage cheese and spinach if using.

Pour meat sauce in a 13 x 9 dish and layer the lasagna strips without overlapping, spread mozzarella cheese, egg mixture, another layer of the lasagna and repeat with the cheese and sauce, ending with a layer of sauce. Place tomato slices and put some cheese over it.

Bake at 400F covered with foil for 35 to 40 minutes, open the foil and bake for 15 minutes. Remove from the oven and keep covered for 10 minutes before serving.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Pepper steak with mushroom, sautéed potatoes

Sautéed potatoes

1 cup of potatoes peeled and cut into 1/2" cubes
3 tbsp vegetable oil
1 tbsp onion chopped
1/2 tbsp butter
salt
pepper

Put the potatoes into a saucepan and cover with cold salt water, bring to boil and simmer for 1 minute, then drain and pat dry.
Heat oil over medium heat, fry the potatoes for about 10 minutes turning frequently. When they start to turn golden, add onions and cook. Add butter, salt, pepper and cook for 2 minutes stirring constantly. Serve hot.

Pepper steak with mushrooms

2 tbsp black peppercorns coarsely crushed
1/2 tsp chillie flakes
4 beef steak 6 oz each
3 tbsp vegetable oil
1 tsp butter
1/2 cup mushrooms

1 onion
1/4 cup cream
salt

Combine the pepper and chillie flakes and press on to both sides of the steaks. Heat 1 tbsp of the oil with butter in a frying pan large enough to fit the steaks in one layer. Add the mushrooms and cook over medium heat stirring and turning them occasionally for about 5 minutes until cooked and liquid evaporates. Remove from the pan without the oil and keep it separate. Add the remaining oil and when it is hot add the steaks, fry for 2 minutes on each side until browned and cooked. Add onions and cook in the side to caramelize. Remove the steaks from the pan and keep them hot.

If there is too much fat remove from pan, add water scrape the pan, add cream and salt. Strain and serve as a gravy.

If want a sauce pour off all the fat from the pan add some water and scrape the brown bits from the bottom of the pan add cream and boil for a minute. Stir in the mushroom, salt and reheat.