Saumya Gupta

Chicken meatloaf is a healthier alternative to ground beef and is a must-try. This recipe is made with breadcrumbs, milk, and parmesan cheese. Cheese makes this dish more flavourful and adds fat to the lean ground chicken mixture. This dish will give you loads of proteins. This is also gluten-free. It has a lip-smacking taste and flavor. You can prepare this during parties or celebrations.

You can also try Paleo pizza, Low- carb Mushroom frittata

Ingredients for making Chicken meatloaf:

Chicken ground – 1 pound

Dry breadcrumbs – 1 cup

Milk – ½ cup

Eggs light beaten- 2

Onion chopped – ½ cup

Parmesan grated – ½ cup

Fresh parsley chopped – ¼ cup

Ketchup – 2 tbsp

Worcestershire sauce – 2 tbsp

Salt – 1 tsp

Garlic powder – ½ tsp

Oregano dried – ½ tsp

Oregano – ½ tsp

Black pepper – ¼ tsp

Brown sugar- 1 tbsp

Mustard ground – 1 tsp

Method:

Firstly, preheat the oven to 350 F and line a rimmed baking sheet with aluminum foil.

Then, take a large bowl, put ground chicken, breadcrumbs, milk, eggs, onion, parmesan cheese, parsley, ketchup, Worcestershire sauce, salt, garlic powder, and dried oregano and mix well using your hands.

Take a prepared baking pan and shape an 8*4 inch loaf on it.

Then, we will take a small bowl, put ketchup, brown sugar, and ground mustard, and mix well.

Spread this mixture over the loaf and bake it uncovered for 35 to 40 minutes until the meatloaf reaches 165 F internal temperatures.

Then, keep it at rest for 10 minutes before slicing and serving.

Finally, slice the meatloaf and serve.

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Tabak maaz is a popular dish in Kashmiri cuisine. It is made by using lamb ribs, milk, ghee, and many spices. It is a mouth-watering recipe for non-vegetarians. This recipe is eaten as a snack or appetizer and is very much liked by people. Tabak maaz can be made during potluck, buffet, kitty parties, birthdays, and all other special occasions. Although this recipe takes a long time for cooking the effort is worth it. The taste of this recipe is unmatchable.

You can also try these: Classic Rogan josh, Kashmiri Goshtaba

Ingredients for making Tabak maaz:

Lamb ribs – 1 kg

Yogurt/ curd – 1 cup

Turmeric powder – ½ tsp

Cardamom bruised – 5-6

Bay leaves – 4

Cumin seeds – 2 tsp

Cloves – 4

Ginger ground – 1 tsp

Garam masala – ½ tsp

Ghee or oil – to deep fry

Coriander leaves chopped – 1 tbsp

Method:

Firstly, take a big bowl, put lamb ribs, curd, saunf, ginger powder paste, and garam masala powder in it and mix well.

Then, leave the mixture overnight to marinate.

After that, heat the ghee in a pan, and sauté the meat.

Now, pour the milk and stir well.

Then, add the salt and cover it for 10 minutes to cook.

Add green cardamom in it, cover it and cook until the meat gets cooked and the liquid gets evaporated.

Finally, heat the remaining ghee in another pan, and shallow fry the mutton pieces till they turn light brown.

Serve hot.

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Rogan josh is an aromatic curry meat dish of Kashmir. It is made with red meat, alkanet flower, and Kashmiri chilies. It is also called roghan ghosht, or roghan josh. Classic Rogan josh is a comfort food for Kashmiri cuisine. It is often eaten with steamed rice, roti, naan, or sheermal. This is a lip-smacking and delicious dish. It is also a signature dish of Kashmir. This delicious dish is a must-try for every non-vegetarian.

Traditionally, Rogan josh is prepared by the slow cooking method in which we cook meat on low flame for several hours. But nowadays it is prepared in a pressure cooker so, it is made quickly and the taste is also good. There are various methods for making this dish which depend on person to person. Here, we are giving you an easier and fast method for making Kashmiri Rogan josh.

Also, try these recipes: Kashmiri Goshtaba, Lyodur Tschman

Ingredients for making Rogan josh:

• Meat -1 kg
• Oil – 2-3 tbsp
• Chilli powder – 1-2 tsp
• Fennel powder – 2 tsp
• Ginger powder – 1 tsp
• Cumin powder – 2 tsp
• Brown cardamom powder – 1 tsp
• Asafoetida – 1 tsp
• Green cardamom – 2-3
• Cinnamon sticks – ½ inches
• Bay leaves – 2
• Cloves – 3-4
• Saffron – 1/3 tsp
• Curd – 1 cup
• Salt – a pinch

 Method:

Firstly, wash and clean the meat nicely.

Then, heat some oil in a pressure cooker, add cinnamon, bay leaves, green cardamom, cloves, salt, asafoetida, and meat and fry them till turned brown.

After that, add a cup of water, red chili powder, and saffron and keep stirring for a minute.

Then take a mixer and mix the curd in it and transfer it to the pressure cooker.

Now, keep stirring it until it gives a reddish color.

Then, add water 2 cups, fennel powder, and ginger powder and pressure cook for 2 minutes.

Now check if the meat became tender then add green and brown cardamom.

Finally, sprinkle some cumin powder and cook for a minute and serve.

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Nadir monji is a famous street food in Kashmir. It is crispy and tasty and served as an evening snack, side dish, or appetizer. Traditionally, the Nadir monji is prepared by deep frying. But, for making them healthy we will avoid deep frying and air frying them. So, we can easily avoid the extra intake of oil and satiate our taste buds also.

 They are made with lotus roots but actually, they are the stem of plants that grow up to 4 feet underwater. They are also used as a vegetable in Asian and Indian cuisine in soups and curries. Lotus root is also known as “Kamal Kakdi” or “Bhein” or Kashmiri also call it “Nadir”.

Ingredients to make Nadir monji:

Rice flour – 1 cup

Kashmiri red chili powder – 2 tsp

Ajwain seeds lightly crushed – ½ tsp

Cumin seeds – 1 tsp

Kosher salt – as per taste

Lotus root peeled and thinly sliced -2 cups

Chat masala – 2 tsp

Oil – 1 tbsp

Tamarind chutney or green chutney – 2 tbsp

Method:

Firstly, take a big bowl, put rice flour, chili powder, Ajwain, cumin seeds, oil, and salt, and mix well.

Then, add some water and mix well to make a batter that can coat lotus roots.

Now, put the lotus roots on a plate with a paper towel to remove excess moisture.

After that put the lotus roots in the batter and coat well.

Then, grease the air fryer basket with some oil by brushing or spraying.

Preheat the air fryer to 350 degrees F for 5 minutes.

Then place the single layer of lotus root in it and air fry them at 350 degrees F for 10 minutes.

Toss them and cook at 380 degrees F for 6 minutes again.

Fry all your fritters like this in batches and serve them with your favorite chutney.

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Lyodur Tschman is a Kashmiri dish made with cottage cheese and rich creamy gravy. Lyodur means yellow (turmeric) and tschaman means cottage cheese. It is a very rich calorie-dense recipe so, we will reduce some amount of cream to reduce the amount of fat and make it healthier. The taste and flavor would be the same and it will be perfect from a health point of view. You can eat it with chapatti, rice, naan, or paratha. You can make this recipe at some occasion, party or celebration. Paneer is a good source of protein so this recipe will give you a good amount of protein because it contains curd and cream also which are also good sources of protein.

You can also try: Kashmiri Paneer Chaman, Authentic Kashmiri Haak Saag

Ingredients for Lyodur Tschman:

Cottage cheese/ Paneer diced – 250 gm

Mustard oil – 1 tbsp

Asafoetida – ¼ tsp

Dry ginger powder – 1 tsp

Fennel powder – 1 tsp

Turmeric powder – ½ tsp

Kashmiri red chili whole – 2-3

Curd whisked – 1 cup

Heavy cream – 1/2 cup

Black peppercorn coarsely ground – 1 tsp

Salt to taste

Method:

Firstly, heat the oil in a pan and when the oil reaches till smoking point, then switch off the flame and let the oil cool a little.

Then, add asafoetida, ginger powder, fennel powder, turmeric, and Kashmiri red chilies in it and switch on the flame and cook for 10-15 seconds.

After that, add curd in it and stir continuously to avoid curdling.

And, when it gets boiled then add the cream with continuous stirring on a low flame.

Then add paneer and salt in it and stir well and add water according to the consistency required.

Now, cook for 5-7 minutes and add peppercorns and again cook for 2 minutes on low flame.

Finally, your delicious Lyodur Tschaman is ready. Switch off the flame and serve hot with chapatti or rice.

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Fish mappas, also known as meen mappas is a traditional dish of Kerala. It is made with pomfret fish, coconut milk, onion, tomato, curry leaves, and several whole spices. This recipe can be easily made at home in less time. This authentic south Indian dish can be served at any occasion and party. Fish mappas is a mouth-watering recipe that has the goodness of soo many nutrients in it.

Also try these recipes: South- Indian-style Vegetable korma, Traditional South Indian Cheera Thoran recipe

Ingredients for Fish mappas:

Fish – 1 kg

Coconut milk – 3 cups

Dry red chili- 2-3

Cinnamon – 1 inch

Coriander powder – 1tsp

Turmeric powder – ½ tsp

Fennel seeds – 1 tsp

Salt – 1 tsp

Onions sliced – 2 cups

Ginger garlic paste – 2 tsp

Curry leaves – 7-8

Coconut oil – 2 tbsp

Tomato sliced – 1cup

Black pepper – 5-6

Cardamom – 2-3

Clove – 3-4

Method:

• Firstly, take a grinder, put dry red chili, cinnamon, coriander powder, turmeric powder, fennel seeds, and salt in it, and grind well.
• Then, marinate your fish with half of the masala prepared. Put 2 tsp coconut milk into the remaining masala and keep it aside.
• After that, heat oil in a pan, add cardamom, black pepper, cinnamon, and clove, and fry for a minute.
• Then, add curry leaves, ginger garlic paste, green chili, and onions and saute them.
• Now add tomato and cook until tomato gets mushy.  
• Then, add your masala mixture to it. Boil for 2-3 minutes.
• Add marinated fish in it and cover the pan with the lid and cook until the fish became soft.
• Then, add coconut milk and salt and cook for 5-7 minutes.
• Your delicious fish mappas are ready.
• Enjoy it with rice, appam, or chapatti.

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