AUSH GOSHTI (Afghan Tomato Soup)

This delicious tangy tomato and meat stew is served as an appetizer. It is quite filling and one can have it as a light meal by itself as it has meat and fettuccini. I have added Tangier spice mix which makes it all the more flavourful. Traditionally it is made with minced beef but I used mutton mince.

Ingredients:
Mutton mince - 50 gms
Onion ............. 1/4 cup (finely minced)
Tomato juice ..... 2 cups
Coriander or parsley .. handful
Garlic cloves .......... 3 (minced or crushed)
Olive oil ............... 2 tbsps
Tangier spice mix .. 1 tbsp
Black pepper ....... 1/4 tsp (crushed)
Mustard powder ... 1 tsp
Red chilli paste .... 1 tsp
Salt ....................... to taste
Lemon juice ........ 2 tsps
Uncooked Fettuccini .. as needed (I used fresh home made fettuccini)
Chickpeas .............. handful (boiled with salt)
Maida .......... 1/2 cup (to make fettuccini)

Method:

Heat oil and saute the garlic.

Add the diced onion and stir fry until translucent.

Now tip in the minced meat and saute until the colour changes.

Add a little salt and the chilli paste and spice powders.

Now add the tomato juice and simmer.

Meanwhile knead the maida with a little salt and olive oil using water as needed. Roll it out and dust some flour on it.

Now roll it up like swiss roll.

Using a sharp knife cut out thin slices. Open up the strips and dust a little flour so that they don't stick.

Tip them into the soup pan and add one cup water. Add coriander leaves, lemon juice and simmer for 2 minutes.

The store bought fettuccini may take a little longer to cook as they are dry. So add water accordingly

POTATO PARCELS

Potato parcels are perfect to make for kids party. It is a simple snack made with bread slices, mint chutney, tomato ketchup and mashed potato for the outer covering. I am sure kids are going to love these cute parcels.

Ingredients:
Potatoes - 8
Bread slices .. as needed
Mint chutney
Tomato ketchup
Salt
Bread crumbs
Coriander leaves .. handful
Caraway seeds .... 1 tsp
Green chillies ... 1 tsp (crushed)
Spring roll wrapper strips for ribbons.

Method:

Boil the potatoes, peel and mash them.
Mix the bread crumbs, salt. caraway seeds and green chilli paste. Knead well until the texture is smooth. Set aside.

Cut the edges from the bread slices and cut each slice into four equal squares. Place a bread piece, spoon a little mint chutney on it.
Place another square and spoon a little ketchup and place one more bread over it.Repeat the same with the other bread slices.

Now With the help of bread crumbs roll a portion of the mashed potato.

Place one set of sandwich over the rolled out potato mixture.

Fold and cover it well. Pinch with the fingers to seal it. Make a neat parcel.

Roll the spring roll wrapper ribbons around the parcel.

Secure with a clove or stick them using maida paste.

Deep fry the parcels and serve hot.

You don't need any chutney or sauce to go with this snack as it is already there in the bread slices.

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TANGIER KEEMA MACARONI MUFFINS

Here is a delicious snack made with keema and macaroni using the flavourful "Tangier Spice Mix" from "Sprig". It is quite filling and healthy as it is baked in a muffin tray. Make and enjoy the Tangier Keema Macaroni Muffins.

Ingredients:
Keema ... 250 gms
Eggs ...... 3
Macaroni .. 1/2 cup
Onion ....... 1
Green chillies ... 1
Ginger garlic paste .. 1 tbsp
Tangier spice mix ... 1 tbsp
Garam masala ....... 1 tsp
Cumin powder ..... 1/2 tsp
Coriander powder .. 1/2 tsp
Red chilli powder ... 1/2 tsp
Salt ......... to taste
Coriander leaves ... handful
Oil ................... 4 tbsps

For garnishing:
Hung curd ..... 6 tbsps
Garlic powder .. 1/4 tsp

Method:

1. Wash the keema well . Squeeze out the water and set aside.

2. In a pan heat oil and saute the onion until golden brown. Add ginger garlic paste and green chillies.

3. Now tip in the keema and stir fry for few minutes. Add salt and all the spice powders except the tangier spice mix as we will add it in the end before baking the muffins.

4. Saute well and add half cup water. Simmer until done. Add the coriander leaves and simmer for a while until it is completely dry.

5. Remove it in a bowl and set aside to cool.

6. Boil the macaroni with little salt and just enough water to cover it. Add a little oil. After one or two boils close the gas and cover the pan with a lid.

7. In few minutes the macaroni will be fluffy and done. Let it cool.

8. Beat the eggs with little salt.

9. In a large bowl take the keema, macaroni, coriander leaves and add the egg mixture.

 10. At this point add a tablespoon of Tangier spice mix. Stir well to mix.

11. Grease the muffin tray and spoon the keema mixture equally. Makes 4 muffins of large size.

12. Bake them in a pre-heated oven at 250 C for 30 minutes.

13. Remove the muffins from the mould.

14. Mix a little salt and garlic powder in hung curd. Pour it in a piping bag with a star nozzle and garnish the muffins before serving. Serve with onion kachumar.

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Quinoa & Egg Muffins

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AURIA / POTATO CURRY ( Dogri / Kashmiri Style)

Auria is a Dogri style potato curry cooked in yogurt and mustard gravy with some spices for flavouring. The gravy is so delicious. It could be paired with any kind of roti or plain rice.

Ingredients:
Potatoes ... 2 large
Yogurt .... 1 cup
Red chilli powder .. 1 tsp
Turmeric powder ... 1/2 tsp
Mustard powder ...... 1 tbsp
Salt ...................... to taste
Fennel seeds ....... 1/2  tbsp
Mustard oil ........ 3-4 tbsps
Coriander leaves .... for garnishing.

Method:
Whisk together the yogurt and mustard powder. Set it aside for ten hours to ferment.
Boil the potatoes. Peel and cut them into cubes.
Add turmeric, red chilli powder and salt to the potatoes.
Heat oil in a pan and bring it to a smoking point. Allow it to cool a bit.
Add the fennel seeds and when they give out an aroma tip in the potato cubes.
Stir fry until they change the colour.
Remove the pan from fire and stir in the mustard and yogurt mix. Stir immediately to avoid curdling.
Bring the pan back on the fire and simmer on low flame for a couple of minutes.
Garnish with coriander leaves and serve.

Recipe Credits : Chef Ajay Chopra
Northern Flavors - Desi Tadka 

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