Arbi ke kabab

Fasting Day #2

Arbi ke kabab

The fasting is feasting actually. You cook those dishes you never do regular

Here's arbi ke kabab

Ingredients

Arbi /colcassia 1/2 kg boiled
Singhara atta 5 tbsp
Salt
Black pepper
Oil

Method

Peel arbi and mash it with fork
Mix in Singhara atta and salt n pepper

Wet your hands and make kababs

Fry or grill

Serve with Pudina chutney

Malai Kulfi

Happy Navratra to all of you

Jai Mata di

Fasting means feasting.

Here is Jammu's famous malai kulfi
This kulfi is served on peepal leave and is also called Patte wali kulfi.

In Vaishno Devi Enroute you can find local people selling in their small pot covered with leaves.

I have recreated for you 

Malai Kulfi

Patte wali kulfi

Full fat cream/ Malai 1 and 1/2 cups
Mawa 1/2 cup
Sugar 1/2 cup or less

In a thick pan over low heat, add crumbled mawa. Let it cook 2 mins and add sugar.

Let it melt and get mix. Take care the crumbly mixture dont get stuck to pan.

The same as you do for making burfi

Mix well. Let it cool.

Beat malai with spoon

Mix in khoya sugar thick crumbly mixture. Mix well

Set in any mould or individual mould in Freezer.

Serve.

Mixed saag

JAMMU is all set to enjoy winters with lots of local saag and white makhhan, Desi ghee and also the waist meter is deliberately hidden.

Saag is not boiling and blending into paste and then tadka with lot of onion tomatoes to kill the actual flavors.

For Dogra households saag is just chopping leaves very fine. Then stir frying and cooking in its own juices. Throw in green chillies and it's ready with just few spices.

Mixed saag

baby spinach 1/2 kg
Mooli leaves fresh 250 gms
Coriander leaves bunch
Soy leaves /dill leaves 100 gms
Few methi leaves
Red chilli flakes 1 tsp
Desi ghee generous
Hing pinch
Haldi 1/2 tsp
Zeera powder 1 tsp
Green chilies
Salt to taste

Method

Wash n chop all leaves very fine .

In wok heat Desi ghee. Add hing, splutter, Add saags and stir fry and cover. Cook in very low flame. When saag half cooked, add spices and green chilies. Cook till ghee leaves sides.

Enjoy with Rotis.

Adrak instant pickle

Adrak instant pickle

Ingredients

Adrak/ginger root 250 gms
Salt
Red chili flakes 1 tsp
Turmeric powder 1/2 tsp.
Rai powder 1 tsp
Mustard oil
Galagal khatta 1/2 cup

Method

Wash and peel adrak. Cut half in thin strips and grate another half quantity.

In pan heat MO, When smokey, add adrak strips and grated one. Saute. Add all spices and saute at lower heat. Check the rawness of all spices vanish but adrak should not loose its crunch

Add Galagal juice and switch off flame. Let it cool and store in airtight container and enjoy

Alternate method

Soak strips in white vinegar overnight. Next day ginger strips turn pink. Discard the vinegar and use strips and Sautee in oil n spices for minute.

No need to add Galagal juice.

Til ki chutney

End of December is Strom cooking

. It has lots of dips, chutneys and sides for the celebration of new year eve.

Here's a chutney which is Very suitable for winters and go well with salads., fries etc

Til ki chutney

Ingredients

White Til 1 cup
Coriander leaves handful
Green chilli 2
Black salt
Red chilli flakes pinch
Sugar 1/2 tsp
Lemon juice 1/4 cup

Toast Til on tawa

Grind all except lemon juice in sil batta. Add lemon juice and enjoy

Bun tikki

Old times never get fade from over memory

We remember them a lot and crave for that non branded  street foods which we have  relished outside our college /university campus.

They were fresh and all were made in front of your eyes.  

One thing was tikki bun which could beat your burger

Wahi college Wala bun tikki

Bun Tikki

Ingredients:-

Buns 2-3
Boiled potato 3
Bread 2 slices (sides cut)
Paneer 250 gms
Corn flour 3 tbsp

Hawkers Masala

Roasted crushed zeera 1 tsp
Red chilli flakes 1 tsp
Chaat masala  1 tsp

RECIPE

For tikki - In a bowl  mix mashed potatoes, paneer, corn flour,  crushed wet bread slices. Add salt, red chilli powder and make round tikki and fry till crispy

Then cut the bun and make  cavity in center.  Heat bun over Tawa and put masala inside the bun and press crunchy tikki with hand little and place inside hot bun.   Serve with choice of chutney and sprinkle done masala over it. 

Almond chikki

Come winters and Indian mothers have lot of munching bites for their kids. Whether ladoo, chikkis, panjiris or nimkis.

Here's quick recipe for chikkis

Almond chikki

Ingredients

Almonds chopped 1 cup
Jaggery/gud chopped 1/2 kg
desi ghee 2 tbsp

In a thick wok add ghee and chopped jaggery. Let it melts completely with constant stirring.

Take off flame and add chopped almonds.

Mix well.

Take greased plate n spread it evenly with knife or spatula before the mixture gets cooled.

Let it set for one hour.

Cut in desired shape

Enjoy

These are pure desi style rocky roads.

You can use mixed nuts and dark plain chocolate too in place of jaggery

Saag mutton

Saag mutton

Winters special

1 kg of Mutton
1/2 kg spinach (Palak)
2 Tomatoes grated
2 Onions fine chopped
1 tsp. of feared Ginger (Adrak)
1 tsp. Coriander Powder
1 tsp. Red Chilli Powder
1 tsp turmeric powder
Salt
2 tsp. Garlic Paste
Garam masala 2 tsp
1 ladle Cooking Oil

METHOD

Add oil in a pressure cooker and heat.
Add the grated ginger, garlic and fine chopped onion and fry the onions for a few seconds. Add mutton and bhuno for, 20. Mins at low heat.

Add tomato puree and cook till oil leaves sides.

Add fine chopped palak nd mix. Cook till palak reduces to half qty.

Add salt and spices

Add enough water. Close the pressure pan and allow the meat to cook until soft. Or till 3-4 whistles

Open lid and simmer till water dries up

Add garam masala

Just bhuno meat in palak till oil leaves sides .
If necessary, add little water to get a gravy.

Serve with rice

Kong kehwa

Good morning

Kong kehwa

It's very shahi kehwa where green leaves (kashmiri kehwa tea leaves) brewed with saffron threads.
KASHMIRI KEHWA--KASHMIRI TEA

Kashmiri Kong kehwa

Saffron Kehwa

Ingridents

(for 1 cup of tea)

1/4 tsp kashmiri kehwa tea leaves.
sugar.
1 inch long piece of daalcheeni (Cinnamon).
2 elaichi (Cardamom).
2 threads of kesar /Kong (Saffron).
2 Almonds crushed

Method

Put 11/2 cups of water in a pan.
Add Sugar, crushed cinnamon .Boil it for 1 minute.

Add tea leaves and boil for 30 seconds and filter it.

Now add cardamom (Crushed), saffron and crushed almonds.

Serve hot

MAHARASHRTA KA SABUDANA VADA

MAHARASHRTA KA SABUDANA VADA



Ingredients 

Sabudana ( 1 cup)
Boiled potato 2
Roasted peanuts 10-12
Cumin seeds (1 tsp)
Green chillies finely chopped 2
Ginger finely chopped 1tsp
Red chilli flakes 1 tsp
Rock salt
Oil (for frying)

Method

Soak sabudana in water for 3-4hours in plenty of water
. Strain and wash well under running water so that all starch go away. You get sabudana pearls.

Crush peanuts, green chilli n ginger in grind. Coarse crush.

Mix boiled mashed potato, sabudana pearls, green Coarse mixture, salt, zeera, red chilli flakes
. Mix well.
Using your wet palms, make balls

Heat oil in a kadhai and deep-fry the Sabudana Vadas. Serve with chilled dahi.

Ps:- please be careful while frying vadas and keep yourself away from wok. Sabudana may pop up

Jammu Wali Kachaloo ki Chaat

Jai Mata di

Navratris are in full swing. Jammu is all set for nine days fasting and feasting.

Too much cooking and lots of fun.

Here a recipe for Jammu ki favourite Kachaloo ki chaat. Pure Falahari chaat

Navratra special

Jammu Wali Kachaloo ki Chaat

Boiled Kachaloo (Taro) 1 kg
Roasted ajwain 1 tsp
Red chilli flakes 2 tsp
Crushed green chilli 1
Kala namak 1/2 tsp
Tamarind pulp 2 tbsp dissolved in 1/4 cup water.
Juice of one lemon.

Method.

Peel and cut kachaloo into bite size pieces.
put in mixing bowl.
Add all ingredients .
Mix well with spoon gently.
Serve immediately.

Chaat is ready