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Roath -Kashmiri Dry Fruit Cake and Shammi Kabab - By- Chandra Ganju Chandra Ganju is a lawyer by profession and currently works in the department of Children and Family in the state of Florida. She moved to United States ten years ago and has been living in Florida ever since. She is deeply interested in spirituality and likes to write mostly about issues concerning women and society as a whole. She also has taken up writing plays in Kashmiri language recently. She is concerned about the decline of Kashmiri language and hopes that her plays will revive the interest of younger generation in this rich language. Her other major interest is cooking and what began as a pastime, has become a major part of her life today. Her forte lies in rediscovering old and forgotten Indian recipes and presenting them in a way that new generation enjoys the old taste in new form. She is currently working on a cookery book, which is aimed at people who wish to discover the joys of Indian Cooking. She has two beautiful children and a loving husband and she believes in enjoying life to the fullest.

Ingredients:

1 kg Wheat flour
1 cup sugar
2 tbsp ghee (for mixing)
1 1/2 tsp khus-khus
3 black cardamoms
500 gm ghee (for frying)
20 soaked and peeled almonds

Method:

Mix 2 tbsp of ghee with the flour. Rub it in well.
Mix the sugar and black cardamom with one and a half cup of water in a bowl.
When the sugar has dissolved, add it to the flour. Knead well and make a stiff dough. Add more water, if necessary.
Make eight balls of equal size with the dough and roll them into half-inch thick rounds, about eight to nine inches in diameter.
Pierce them with a fork all over,brush little yogurt on bread and sprinkle a little khus-khus on top and press it in lightly.
Fry in medium-hot ghee till they are reddish brown.

Note

Roaths are usually prepared at the time of the Kashmiri festival, Pun in the month of September. After rolling the roath, it is usually decorated by marking it with designs, pressing almonds and cashew nuts,and pinching the edges to form scallops. silver foil is also pasted on roath after frying for decoration.

Shami Kabab/Burger (a tasty and easy to make snack)

Ingredients:

½ kg or 1 lb ground lamb or goat,
¼ haldi/ turmeric powder,
1 tsp of chili powder,
1 shonth/ginger powder,
1 badiyan/fennel powder,
2 crushed laung/cloves,
2 crushed black elaichi,
½ tsp cinnamon powder,
pinch of heeng,
1tsp powdered pudina or mint if available.
salt to taste.

(You can replace ground meat with ground chicken or ground turkey available in meat section at super markets)

Method:

Take medium balls of meat and make shape of burger and grill in George foreman grill or bake in oven at 400 temp.
Eat with dhania chuttini or ketchup. Sandwich can be also made with lettuce, tomato, bell-pepper and manias. This is a tasty and yummy snack for the party.

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