Category Archives: Kebab

Kashmiri Kebabs & Fruit Plate

Kashmiri Kebab

 

 

 

 

 

Concluding my Kashmir food journey, I would like you to meet two memorable food plates which we had on Dal Lake.

Staying in a houseboat on Dal Lake is an unforgettable and unique experience and one which I would recommend to anybody visiting Srinagar.  Sure, it is crassly commercialised but beats the four walls of a hotel room any day.

You can spend the whole day sitting on the verandah of your houseboat watching the world go by.

The lake is a hive of activity. You can buy jewellery, carpet, pashmina, soft drinks, snacks, kebabs, fruits, saffron, vegetables, beer (surreptitiously and after sunset, of course!) and even have photo taken in the local costume, all while sitting in the comfort of your patio.

The photo above is that of some kebabs we enjoyed on Dal Lake. Kebab sellers travel in a shikara with marinated meat and fish which they cook on charcoal once the order has been placed. We tried fish kebab (Himalayan Trout) which were served with two types of sauces and onions mixed with some chilli powder. They smelt and tasted truly heavenly. If you want to try a variety, you can order half portion (2 skewers).

The other memorable food experience was a fruit plate that we had on the lake.

Kashmiri Fruit Plate

 

 

 

 

 

Fruits like cherry, apple and apricot grow in abundance in the region and are of very good quality.

Our fruit plate included cherry, mango, watermelon, cucumber, and banana doused in some lemon juice and sprinkled with chaat masala. Eating it was very refreshing and also made us feel good and healthy!

My overall food experiences in Kashmir were positive. The food that you get is fresh, local (not sure about the bananas though!), a lot of it prepared once the order has been placed and served with warmth and a smile. They do eat a lot of chicken. The only time I got to try mutton was in form of kebabs.

On this fruity and meaty note, I conclude my Kashmiri food journey.

Back to kooky experiments and recipes as I settle back into my kooky routine :-).

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Joojeh Kebabs on Saffron Rice with Grilled Vegetables and Beetroot Yoghurt

Joojeh Kebabs with Grilled Vegetables and Beetroot Yoghurt

 

 

 

 

 

 

 

 

Joojeh kebab are Iranian chicken kebabs cooked in saffron and yoghurt. They are served on a bed of rice along with some grilled vegetables, yoghurt and pickles.

our first dinner of 2014

The menu may seem elaborate but if you plan properly and do some things ahead of time, it is pretty straightforward.

You can serve these kebabs with some Persian saffron rice. To save on time, I created my own version of the fragrant rice recipe.

We had a friend over and so much was going on that I didn’t get the opportunity to take proper photographs.

A really delicious yet light on the stomach kind of dinner which I would definitely like to repeat.

The following serves four people.

Ingredients for Joojeh Kebabs

1 Kilo boneless, skinless chicken breasts cut into medium size pieces

1 Cup thick, creamy yoghurt (Greek or hung yoghurt would work well here)

2 Onions

1 Teaspoon saffron strands

2 Lemons or limes

1 Tablespoon olive oil

1 Teaspoon freshly ground black pepper

Salt to taste

Method for Joojeh Kebabs

  1. Peel, wash and grate the onions.
  2. Juice the lemons or limes.
  3. Mix together the yoghurt, grated onions, saffron, juice of lime or lemon, olive oil, black pepper and salt.
  4. Check to see whether the salt is okay and add more if needed.
  5. Now, add the chicken pieces to the yoghurt marinade.
  6. Combine well, cover and refrigerate for as long as you can (I had left it to marinade for 8 hours).
  7. When you are ready to cook, skewer the chicken pieces and grill them for 15 to 20 minutes till the chicken is cooked.
  8. Turn them frequently and baste as necessary with the marinade.
  9. When cooked, keep aside on a serving platter.

Ingredients for Grilled Vegetables

4 Green peppers

4 Large tomatoes (or 8 small ones)

4 Large onions (or 8 small ones)

1 Tablespoon olive oil

Juice of one lime or lemon

Salt tot taste

Method for Grilled Vegetables

  1. Wash and quarter the green pepper. Remove seeds and core.
  2. Wash and halve the tomatoes.
  3. Peel, wash and halve the onions.
  4. Whisk together the olive oil, lemon/lime juice and salt.
  5. Pour this mixture over the vegetables and let them sit for about 30 minutes. You can do this while the kebabs are cooking.
  6. Grill the vegetables till they are a bit charred, basting frequently as and when needed.
  7. Keep aside on a serving platter or in a dish.

Ingredients for Beetroot Yoghurt

2 Beetroots

1 Cup yoghurt

Salt to taste

Method for Beetroot Yoghurt

  1. Wash and steam the beetroot till tender but still firm.
  2. Peel and cube the vegetable.
  3. Whisk the yoghurt and add the cubed beetroot and salt.
  4. Mix well, cover and refrigerate. You can do this several hours beforehand. Take out the beetroot yoghurt from the refrigerator half hour before serving to bring it down to room temperature.

Ingredients for Saffron Rice

1 Cup long grain rice (I used Basmati)

2 Cups water

1 Tablespoon butter

1 Teaspoon saffron strands

Salt to taste

Method for Saffron Rice

  1. Wash the rice till the water runs clear.
  2. Place the washed and drained rice in a pot and add 2 cups of water.
  3. Next, add the saffron, butter and salt.
  4. Cover the pot with a large piece of foil followed by a tight fitting lid. You can do this beforehand and let the rice sit till ready to cook.
  5. Half hour before sitting down for dinner, place the rice pot on the burner on minimum heat. The rice should be cooked by the end of the 30 minutes.
  6. Open the lid and a bit of the foil to check for doneness. The end result should be long, separate, fluffy grains of yellow coloured rice.

To plate

  1. Place one serving of rice on a plate.
  2. Put the chicken kebab on the rice.
  3. Add the grilled vegetables on one side.
  4. Serve beetroot yoghurt on another side.

The grilled vegetables are good enough to eat on their own.

Grilled Vegetables

 

 

 

 

 

 

 

 

Joojeh kebabs on saffron rice.

Joojeh Kebabs