Tuesday, December 31, 2013

Roasted Cajun Cauliflower

Roasted Cauliflower








Roasted Cajun Cauliflower

iNGREDIENTS 


40 grams of cauliflower cut in to 2 inch florets

6 tablespoon of butter melted

2 heap tablespoon yougurt

1 pinch garam masala

1 teaspoon cumin roasted and powdered

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon Cajun Spice (one teaspoon of paprika, cayenne, garlic powder, ½ teaspoon of oregano).


In a whisking bowl, add melted butter at room temperature and then add yogurt and whisk it rigorously until it becomes the consistency of mayonnaise. Add garam masala, cumin, cayenne pepper, garlic and salt to taste and whisk it until all the spices blends in. Add the cauliflower in to the bowl and coat the florets evenly and marinate it for an hour.
Preheat the oven to 240 degree centigrade, Place the marinated evenly on a tray and bake it for 0-25 mins till the outer side of the florets become slightly golden. Chop young stem of coriander leaves into thin slices. While serving, garnish the florets with sliced coriander stems and Cajun spice mix powder (Either buy off the shelf or a simple one can be made with one teaspoon of paprika, cayenne, garlic powder, ½ teaspoon of oregano).

Monday, December 30, 2013

Moong dal Bade

Moong Dal Bade




Ingredients


Yellow moong dal – 1 cup
Onion – 1 , finely chopped
Ginger – 1inch , finely chopped
Green chillies – 1-2 chopped
Coriander leaves - handfull, chopped
Salt - as required
Zeera 1 tsp
Oil for deep frying


Method

1. Soak dal for atleast 5-6 hrs.
2. Now grind it coarsly , while grinding using few drops of water.
3. Now to this paste add onion , green chillies , zeera, coriander leaves , ginger , salt and mix it well.
4. Heat oil in a pan and make the batter in the form of vada and drop it in the oil and fry it till it turns golden brown on both sides .
5. Serve hot with chutneys
If you are diet concious Steam it in IDLI Maker.

Eggs in blankets


New year party Snack



Eggs in blankets.


As north India is in grip of cold wave so everybody is under blankets....here eggs too
Hard boil eggs.
Boil potatoes. Mash them in bowl. Mix spices and herbs of your choice. Make  chilly n spicy.
Deshell each egg.
Cover hard boil egg with thick  mashed potato mixture.
Dust with  maida flour.
Deep fry in hot oil
Serve by cutting in desired shape with sharp knife.

Saturday, December 28, 2013

Smoky Baigan Ka Bhartha

Smoky Baigan ka Bharta



Ingredients:


4 eggplants
1 ladle mustard oil
1 tsp cumin seeds
1 tsp corriander powder.
1/2 cup  chopped onion
3-4 chopped garlic cloves.
3 fresh red hot chili
1 cup red tomato puree
salt to taste
1 tsp turmeric powder
1/2 tsp red chili powder
Handfull of fresh coriander leaves.

Method

Smear some oil on the each eggplant and place each of them straight on the burner, at medium flame,  allowing the skin to get charred and blackened and turning them so all sides are done.
When cool remove charred skin and mash the soft pulp in bowl with fork
Prick fresh red chilli with fork  and roast on burner and with help of kitchen towel remove skin of chilli.
Crush chilies little.
Be carefull in handling
In kadai over low heat, add oil. When smoky hot add garlic.  Whe browned add onion n sautee till pink. Add zeera and add egg plants mushy pulp along with crushed fresh roasted red chilli.
Bhuno till oil leaves sides.
Add tomato and all spices.
Again bhuno till fat leaves sides.
Serve with chopped corriander.
Note:-
Never add garam masala to bharta. As this makes it blakish in color.

Friday, December 27, 2013

BAKED PAPDI DELIGHTS

BAKED PAPDI DELIGHTS




Ingredients:

Wheat flour  - 1/2 cupSamolina  2 tbspGhee / oil - 1/2 tspSalt - to tasteWater - as needed

For serving

Boiled mashed potato= 1/2 cupred chilli fklaes 1 tspsaltRosated fresh and crushed Zeera 1 tspGreen mint chutneySount ( Sweet Tamarind Chutne)

Method:

Take the wheat flour and sooji in a bowl and add the ghee or oil. Mix with the flour thoroughly. Now add the salt and mix well.Slowly add the water little by little and make a firm dough, not soft dough. Cover and rest the dough for 10 to 20 minutes.Preheat the oven to 200 deg C.Pinch a small lemon sized dough and roll into thin (really thin) roti. Using a cookie cutter , cut them to 1 1/2 " circles.Prick the circles with fork everywhere to stop them from getting puffed up during baking.Place the pricked circles in a baking sheet and bake for 10 minutes or until golden brown.
Remove the tray from the oven and let it cool until it comes down to room temperature. Stack them in the air-tight container and use as required. 

For SERVING

Mix boiled potato with red chilli flakes, salt and crushed roasted zeera.
Take a Papdi.  Spread green chutney with spoon. Place potato mixture. Pour over sweet tamaring chutney.
SERVE IMMEDIATELY TO GUESTS

Wednesday, December 25, 2013

POTATO PINWHEELS



POTATO PINWHEELS






 


POTATO PINWHEELS


Ingredients:


 

1 cup Maida

1 tbsp corn flour

2 tbsp melted ghee

Salt to taste

cumin seeds 1/2 tsp

Baking powder a pinch


For Filling:


5 potatoes, boiled & mashed

1 tsp red chilli powder

2 tsp cumin seeds

chopped corriander a handfull

chopped onion half

Salt to taste


Method:


Mix Maida, corn flour, cumin, baking powder , ghee

and salt and make crumble texture mixture. Then 

make a stiff dough using chilled water.Cover and keep

 aside .Mix all ingredients of Potato filling in a

 bowl Roll out the dough with the help of some flour

 and make thin disc or chapati.Now spread the potato

 mixture very carefully all over the rolled out dough, 

slightly leaving out the edges. Wet the edges with a

little water and starting from one end, start rolling up

the dough tightly. Make a LOG of Dough . Seal the

 edges well. Wrap log in cling film and keep in

 refrigerator for 30 min.Take out and with a sharp

 knife cut the roll into one inch pieces. Press each

 Piece a little .Fry in hot oil until golden brown. 

Serve hot with green chutney You can Bake it at 180

 deg C for 30 mins.

Crispy Gnochhi with peas n onions


Crispy Gnochhi with peas and onion

Ingredients

2 large potato

50g ricotta cheese

Sea salt and freshly ground white pepper

90g plain flour

1 free-range egg, beaten

1 thyme sprig, leaves only

For the sauce:

Olive oil, for frying

Freshly ground black pepper

150g peas, defrosted if frozen

One Knob butter

Sliced onion one

Grated parmesan, to serve


 

METHOD


Step 1:


Boil the potatoes then remove the skun and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work in the thyme leaves until a smooth dough has formed.


Step 2:

Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a design with rolling over back side of fork

Step 3: 

Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.Step 4:Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter , Sliced onion . Toss, then Serve with grated parmesan.


 









KACHALOO KI CHAAT

Jammu Wali Kachaloo ki Chaat


Ingredients


1.Boiled Kachaloo (Taro) 1 kg

2.Roasted ajwain 1 tsp

3.Red chilli flakes 2 tsp

4.Chopped green chilli 1

5. Kala namak 1/2 tsp

6.Salt to taste

7.Tamarind pulp 2 tbsp dissolved in 1/4 cup water.

8.Boiled small Rongi ( small black eyed beans) 1/2 cup

9.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.

Tuesday, December 24, 2013

MURG PATIALA

Murg Patiala

(Recipe From Madhur Jaffry's Flavours of India )





The punjabi dish which is nutty and rich in gravy.

Ingredients

600gms chicken 

1/3 cup refined oil

2 dry red chillies

1 bay leaf

2 green cardamom

2 cloves

1″ cinnamon

3 medium onion(chopped)

2 tomato(grated)

3 tsp ginger-garlic paste

1 tsp turmaric powder

1/2 tsp cumin powde

r1/2 tsp corriander powder

1/2 tsp kashmiri mirch powder

rsalt to taste

1/2 tsp garam masala powder

Special paste--------------------


Cashewnuts 5-6 

 melon seeds , raisins 2 tbsp each

Curd 1/2 cup

Make paste in blender and keep aside.


 

Method


Marinade chicken in special paste fir 1 hour.

In kadai add oil, add dry red chillies,bay leaf,green cardamom,cloves,cinnamonWhen the spices started sizzles.Add chopped onion and ginger-garlic paste and fry till onions golden brown
Add chopped tomatoes,turmeric powder, cumin powder, coriander powder, kashmiri mirch and salt and stir well.
Now add the marinaded chicken and cook at low heat till the oil separates and chicken well cookedYou can add a little water if required.
At last add garam masala.Simmer 1 min more and Serve with garnish of chopped corriander.
Note;-
You can Serve with topping of rich cream

Thursday, December 19, 2013

Golden Egg curry From Burma.

Golden Egg curry From Burma.


Ingredients

6 eggs
100ml Refined oil
3 shallots, thinly sliced
1 red onions, chopped
½ tsp turmeric powder
1 tbsp curry powder
1 green chilli, sliced
3 garlic cloves, chopped
3cm ginger, peeled and chopped
Salt.
Fish sauce 1 tsp.
4 tomatoes, chopped



Method

Boil the eggs n peel. Set aside.
Heat the oil in a wide pan over a high heat.
Carefully slip the eggs into the hot oil and fry for 3 to 4 minutes covering pan with plate. Fry till golen color.

Remove from the pan and drain on kitchen towel.

Return the pan to the heat. Add the onions and shallots n cook for few minutes.
Add the turmeric powder curry powder, chilli and garlic, ginger, tomatoes.
Cook over a medium heat .
Cook until the tomatoes are mashed and sauce becomes smooth. Add little water during making sauce if necessary.
Add fish sauce . Add fried eggs.
Simmer for 5 mins and serve with plain rice.

Wednesday, December 18, 2013

Thechwani


Thechwani







A pahadi / Garhwali dish which is very very tasty and quick to make.

Just keep out mortal and pestle and forget mixer / grinder for typical flavour

.Thechwani

Crushed root vegetable

Ingredients


Radish -2 small
Potato -2 big
Ghee - 2 tbsp
Garlic - 5 cloves
Ginger - 1" piece
Onion-1 medium chopped
Tomato- 1 chopped
Zeera- 1 tsp
Green chillies crushed- 2
Asafoetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chillies powder - 1/2 tsp
Water
Salt to taste


Method


Peel potatoes and radish .
Cut into big pieces and crush in mortar and pestle. Keep in bowl..
Crush also ginger and garlic. Keep in another bowl.
This is to be crushed traditionally in mortar n pestle for orignal flavour.
Heat ghee in the kadai on med heat .



Tuesday, December 17, 2013

Aaloo wale Methi Pranthas.

Aaloo wale Methi Pranthas.

 


 Winters and Pranthas are made for each other.
They cannot be separated.
Methi Aaloo is a combination loved in my family in any form. So heres for you


 Aaloo wale mathi Pranthas

Ingredients


 Methi Leaves - chopped 1 cup
Green Chillies - 4
Refined oil 1 tsp.
Wheat Flour - 2 cups
Potatoes - 2 big
red chilli powder 1/2 tsp
Green Chillies - 5
Cumin - 1 tsp
Butter
Salt

Method:

1. Mix chopped fenugreek leaves, crushed green chillies, salt and make a smooth dough with lukewarm water.

2. Knead dough well and mix 1 tsp refined oil to make dough smoother.
Keep the dough covered for 20 minutes.

3. Boil and peel the potatoes. Mash them and put in bowl. Add chopped green chillies., zeera, salt n red chilli powder. Mix all the ingredients well.

4. Make small balls of this potato stuffing

5. Make balls of the Fenugreek dough and roll them big enough to hold the potato stuffing. Place the potato stuffing and seal the edges completely.

6. Roll each one as thin as chapatis

7. Roast both sides of the paratha using butter on hot tawa till golden brown.

8. Serve hot parathas with dollop of butter on it.

Sunday, December 15, 2013

JHTAPAT RAVA DOSA

Jhatpat Rava Dosai
 


 1/2 cup fine semolina (fine Sooji)
1/2 cup rice flour
2 tsp all purpose flour...
1/2 teaspoon cumin seeds (jeera)
salt adjust to taste
Approx. 2 cups of water

Method

Mix semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring cinsistency but not watery.
Add all other ingredients . Let the batter stand for about 30 minutes.
Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.

Sprinkle 1 teaspoon of oil around dosa.
Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown.
Thin and crispy Rava Dosa is ready to serve.
Serving with chutney.

VETH CHAMAN

Kashmiri cuisine




 Veth Chaman

Big pieces of Panner in spices.

Paneer 1 kg
Mustard oil 1 cup
Kashmiri Red chili powder 2 tsp
A pinch of asafoetida
Turmeric 2 tsp
cumin seeds 1 tsp
corriander pwdr- 1 tsp
cloves 2-3
Milk 1/2 cup
1 cup curd
aniseed powder 2 tsp
ginger pwdr 1 tsp
badi elachi n choti elachi 1 each
garam masala 1 tsp
Salt


Method

Cut the paneer into big pieces and fry in mustard oil. Keep aside.


In another pan take 3 cups water, milk, a pinch of salt and asafoetida, and turmeric powder.

Boil the mix over med heat.

Put fried paneer into the mix and cook for 20 mins .Keep aside.


Add cumin seeds and cloves into the oil left on the karahi. Put over medium heat.
Stir and Add chili powder with a small quantity of water
Continue stirring until oil becomes red colored. Add well beaten curd. Add salt.
Stir until oil blends with the curd.
Add this kadai masala to Paneer in pan.
Put in coriander, ginger, aniseed powder
Stir and let the pan simmer for 30 mins on low heat.

When the oil begins to separate, and gravy thickens, put in badi and choti Also add garam masala.
Stir for 3 mins.
Serve with roti./Rice

GOBHI GAJAR KA ACHAAR

GOBHI GAJAR KA ACHAAR


GOBHI GAJAR KA ACHAAR

Ingredients -


Mixed vegetables (cauliflower and carrots) – 1 Kg

Mustard seeds (rai) - 20 grams ( coarsely grounded )

Salt – 2 tsp

Red chili powder – 3 tablespoons


Haldi 1 tsp

dry roasted methi seeds - 1/2 tsp

Mustard oil –  3/4 cup

Method -


Wash the  vegetables under running water, peel the carrots and   trim the cauliflower into florets and then cut the carrots into strips.Put Gobhi and Gajar  to the boiled hot  water and take them out within a minute itself. Now drain the excess water from the veggies, pat dry with the soft clean kitchen towel and spread them on clean muslin cloth for a day  in the sun to dry.Mix gobhi gajar in all spices except oil and  pack them tightly in a clean sterlized jar.Heat mustard oil and cool it . Pour over Jar and close the lidKeep this jar  under Sun for 3-4 days.It lasts for two months If you have a patience,.

Saturday, December 14, 2013

FISH MASALA CURRY

Fish Masala Curry




Ingredients:...

Fish (Rohu/ white fish) 1 kg
Mustard Oil 1 cup
Onion chopped 3
Tomatoes chopped 2
Garlic crushed 2 pods
Ginger crushed 1 inch
Green Chillies 2 crushed
Salt to taste
Red Chilli powder 1 tsp
Haldi 1 tsp
Ajwain 1 tsp
Coriander powder 1 tsp
Kasuri methi 1 tsp
Garam masala 1 tsp


Procedure:

Add ajwain, salt , corriander powder , half of haldi ,ginger, garlic to the little water and make a paste, then coat this paste on fish pieces and keep aside for marination for 1/2 an hour.

In pan over med heat , fry each piece on both sides .

Keep aside.

Now in same oil in pan fry onion till golden brown.
Add tomatoes and cook for 5 -7 minutes till a smooth sauce forms. If needed add water little at a time.

Add fish pieces and crushed green chillies.
Add salt and haldi, red chilli powder and Kasuri methi.

Cook on medium flame till fish is well coated with masala.
Add garam masala.

Simmer for 2 mins and serve with rice.

Thursday, December 12, 2013

Dogri Kadi

Dogri Kadhi




 Butter milk – 4 cups

(Traditional buttermilk is the liquid left behind after churning white butter from cream.)

Full fat cream 1/2 cup
Besan – 2 tbsp
Ginger paste – ½ tspn
Green chilies – 2...
Turmeric powder – 1/2 tsp
Salt – to taste

For tempering

Desi ghee – 2 tsp
methi seeds – ½ tsp
Cumin seeds – ½ tsp
Corriander seeds 1/2 tsp
Dry red chili – 1
Asafoetida – a pinch
Curry leaves – 6-7

For pakodis

Besan 1 cup
Chopped onion 1
zeera 1 tsp
Salt
Baking soda 1/4 tsp
Kasoori methi 1 tsp
Oil to fry.

Method

Take Buttermilk in a bowl , add full fat cream .
Add besan, ginger paste, green chilies, turmeric powder, and salt. I

Whisk it well so there are no lumps.

And mix it very well and make lump free batter.

Take kadai and put it on medium heat .
Pour butermilk mixture and boil while stirring continuously.

Don’t forget to stir as it will overflow sometimes.
When it comes to a boil lower the heat to simmer and prepare the pakodi n tempering.

Mix all ingredients of pakodi and make a paste like mixture with water.
Heat oil in kadai and fry pakodis by adding spoonful batter in hot oil .

Put pakodis in simmering kadhi .

Heat the ghee in an another small pan. Once hot add methi seeds and cumin seeds. Let them sizzle.

Then add broken dry red chili. After few seconds you will get nice fragrance from whole spices.

Add curry leaves and asafoetida.

Add this seasoning to the kadhi.

Stir well. Let it simmer for another 5 minutes.

Serve with Jammu Basmati Rice

Wednesday, December 11, 2013

FRIED KACHALOO

Jammu Cuisine..



KACHALOO FRIED



TARO ROOTS Fried..


Ingredients:

Taro Root/Kachalu:  8 pieces
salt to taste
Carom seeds 1/4 tsp
Zeera 1/2  tsp
Amchoor powder 1/2 tsp
Corriander powder 1/2 tsp
Red chilli flakes 1/2 tsp
Garam Masala 1/2 tsp
Oil: 4 tbsp

Method:

Take taro roots and boil them with water in the pressure cooker upto 4-5 whistles.
Peel the skin,and slice the taro root and slice as per your choice.

Take a shallow pan,heat mustard oil , Shallow Fry both sides of each Taro root piece.
In a bowl mix all spices and toss fried Kachaloo in it and serve as a side dish to Dal and Rice.

You can make this with Arbi (Colcasia) too

Tuesday, December 10, 2013

Mooli Ka ACHAAR

MOOLI KA ACHAAR

 

Ingredients: 

1 Mooli 250 grams
2 Turmeric powder1 teaspoon
3 Red chili powder1 teaspoon
4 Mustard powder 1 teaspoon
5 Lemon Jiuce 1/2 cup
6 Cumin seeds1/2 teaspoon
7 Salt to taste
8 Asafetida1/2 teaspoon
9 Mustard oil 2 tbsp.

Method


Peel and cut each mooli into thickslices and wash and drain and  keep them aside in a bowl.
Let it dry completely.
 Now combine all the ingredients together in a bowl, with your clean hands and Mix with radish.
Keep store in sterilized Jar and keep under sun for three days.

 

Sunday, December 8, 2013

GATTE KI SABZI

Gatte ki Sabzi





 Chickpea flour dumplings in dpicy curry.

...

Ingredients

For Gatte

1 cup Besan
Salt to taste
1/2 tsp Chilly powder
1/2 tsp Dhaniya powder.
1/4 tsp Ajwain
1/2 tsp Saunf powder
2 tbsp oil /ghee
1/4 cup Curd

For Gravy

1 Tbsp desi Ghee
One small chopped onion
6-5 cloves garlic chopped
1/2 tsp Jeera (Cumin Seeds)
1/4 tsp Hing
1/2 tsp Crushed Green Chilies and Ginger
1/2 tsp haldi powder
1/2 tsp Red chilly powder
1/2 tsp Dhaniya powder
Few fresh coriander leaves
1/2 cup Curd
Salt to taste

Method

1. Mix all the ingredients and add little by little curd to make a smooth dough out of it.

2. Divide the dough in equal parts and make small pipes shaped rolls of it

3. Take a deep pan and boil water in it. Once the water starts boiling add these rolls and boil till they start flowing over surface

4. Remove and keep aside for cooling.
Once the rolls cool, cut them into small pieces.

For Gravy

1. In a pan heat some ghee and add hing and jeera along with crushed green chilly and ginger.

Add chopped onion n gatlic and fry till pink.
2. Now in a bowl take half cup water and add the dhaniya, haldi and chilly powder and make a paste of it.

3. Add this paste to the pan and fry till the ghee leaves out the mixture. At the time of frying the mixture you can also add few fresh coriander leaves in it.

4. In another bowl take half cup curd and beat well
5. Now add this curd in the pan and on low flame stir it continuously till ghee separates. Add water as per consistency of gravy you want.
6. Once the gravy boils add the gatte pieces and boil for another 2-3 min.
7. Garnish with fresh coriander and more melted ghee.

Wednesday, December 4, 2013

MAKHNI FULGOBHI

MAKHNI FULGOBHI



Ingredients:

Two medium heads cauliflower

For the marinade:
1/2 cup well beaten curd 1/2 tsp haldi1/2 tsp kasuri methi1 tsp garlic paste1 tsp ginger paste1 tsp garam masalasalt to taste


For gravy


1/4 cup ginger paste3tablespoon garlic paste2 inch stick of cinnamon2 black cardamoms2 small green cardamoms1 tsp fenugreek seeds1 tbs kasuri methi 5 cups pureed fresh tomato1 tsp red chili powder 1/2 tsp cinnamon powderSalt to tastehaldi 1/2 tsp2 green chillies1/4 cup melted butter1/2 cup heavy cream/whipping cream1/2 cup milk


Method:


Cut cauliflower into medium florets . Wash them well and pat dry. Combine all ingredients for the marinade in a bowl . Add the florets in the bowl and toss well for the marinade to coat the florets. Allow them to sit for about 30 minutes.Roast the gobhi in pan till sealed.Heat butter, add cinnamon, cardamoms and fenugreek seeds.Once the seeds start to sizzle, add ginger garlic paste, salt, chili powder and stir and fry .Add tomato paste, green chili, cinnamon powder, haldi and kasuri methi Simmer and reduce the tomato sauce, till done. Add the milk. Bring it to a boil, reduce heat and add the cauliflowers. Simmer till gobhi is cooked. Add the cream.Simmer for another five minutes.Ready to serve.

Sunday, December 1, 2013

Grilled Tomato soup with Cheese

So flavourfull........


Grilled Tomato soup with Cheese

 

...
Ingredients:
3-4 tsp Extra virgin olive oil.
1 big onion, chopped
1 kg of tomatoes, halved
8 garlic cloves, sliced
1 tsp sugar
2 cups of vegetable stock
salt and freshly ground white pepper

For decoration:

1/4 cup of olive oil
100 g of mozerella cheese, cubed small.

Method:

Preheat the oven to 175 deg C .

Put a 2tsp Extra virgin olive oil and sautee the onions till slightly colored, add the sliced garlic and sautee and toss the lot till the onion is tender.

Take out a baking pan, cover it with aluminum foil and drizzle some olive oil on it. Spread the olive oil evenly all over the pan until you get a fine film of oil covering it. Cut the tomatoes in half, place them in the pan, cut side up, brush the top with olive oil, salt and pepper them before putting them in the oven to bake for 40 minutes.
Once done, take the pan out of the oven and then peel and discard the skin off of every tomato

. Puree the tomatoes with the onion, garlic and sugar and the 2 tsp extra virgin olive oil.

Place tomato mixture and vegrtable stock in a pan and bring to the boil.

Te serve:

Pour the hot hot soup into individual soup bowls, place 2/3 small cubes of mozeralla cheese in the center, drizzle some olive oil around them.


Enjoy grilled tomato Soup with oozing melting cheese

Vrat wali Kadhi

Vrat wali Kadhi


Ingredients

Yogurt ( well beaten) 2 cups
singhara atta 2 tsp
salt
red chilli flakes 1 tsp
haldi 1/2 tsp
zeera 1 tsp
dry red chillies 2
desi ghee or oil 1 tbsp


for pakodas

paneer mashed 1 cup
salt
singhara atta 3 tsp
ghee /oil to fry

Method

Mix pakoda ingredients . Make small balls n fry in oil/ ghee. Keep aside.

Beat yogurt, salt, red chilli flakes, haldi and singhara atta well. Keep aside.

In kadai add ghee. Put on med heat. Splutter zeera and dry chillies. Add yogurt mixture and simmer . Add 1 cup water n boil till kadhi gets good consistency. Add paneer balls and simmer for 1 min. Serve imm with Sama chawal or vrat wali roti
 

KADAM KA ACHAAR

Jammu Pickles

 



 kadam ka achaar

Kohlrabi PICKLE...


Ingredients


1 kg Kadam / Ganth Gobhi (kholrabi).
salt to taste.
1/4 tsp methi seeds DRY RoASTED
1 tsp rai powder
1 tsp ajwain (carom seeds).
1 cup mustard oil.
1/4 tsp hing (asafoetida).
2 tsp Kutti laal mirch powder (red chilly powder).
1 tsp haldi
1 glass jar of 1.5 kg capacity.

Method

1.Peel and cut the bulbs of kholrabies/ Kadam into pieces of your choice, clean the leaves and cut the clean leaves into halves.
2.Wash the vegetable properly and drain off the water.
3.Dry the vegetable on a cloth /Plastic sheet in the sun for one day.
4.After one day rub the leaves in between your palms and spread on the cloth in the room for another two days till it dries properly.
5.Make a paste of above mentioned ingredients in oil
6.Mix the vegetable in the paste in such a way so the it is covered properly with the spices.
7.Put it in the jar and cover the mouth of jar with cotton cloth.
8.Close the jar tightly with the lid.
9.Put it in the sun for seven days
10.Pickle is ready to USE.

Sunday, November 24, 2013

JAMMU 's SHALGAM Masala

Welcome Winters

Dogri Cuisine





  JAMMU 's  SHALGAM Masala

Ingredients:
Turnips/Shalgam – 500 gms, washed, cut into slices
Mustard oil – 3 tbsp
Asafoetida – a pinch
garlic paste 1 tsp
Salt to taste
red chilli powder 1/2 tsp
haldi powder 1/2 tsp
Dry Red Chillies – 3, deseeded, halved
Tikki Masala/garam Masala – 1/2 tsp,
Saunf Powder 1 tsp
Water – 1/2 cup

Method:
1. Heat the oil in a heavy bottomed pan.
2. Add the asafoetida, turnips, salt.
3. Add the dry red chillies, garlic paste , red chilli pwdr and haldi pwdr and stir well.
4. Cook covered over a high flame till half cooked
5. Add the tikki masala/garam masala and water.
7. Stir well till cooked and dry .
8. Serve hot with rice /roti

Monday, November 18, 2013

GalGhal Ka Achaar

Jammu Cuisine

Dogri Cuisine

Galghal ka Achar...





 1 Methi 1 tbsp
2. Garghal/ Hill Lemons 2Nos.
3. Turmeric Powder 1tbsp
4. Red chilly Powder 2tbsp
5. Ajwain 2tsp
6 Mustard oil 200ml.
7 salt 3tbsp


Method

· Clean the Galghal
· Boil the water and dip the Garghal for 5 mts,Wipe it and cut it in to small[pieces
as per requirement. Mix the salt with these cuts and keep it in the sun for 4-5
hours.
· Roast the Methi and grind it properly.
· Mix all the above ingredients with the Mustard oil in Handi
· Then keep the pickle in the earthen ware and exposed it in the sun for 2-3 days
· Serve it With Prantha

Sunday, November 17, 2013

Zimikand ka achaar

Winters special

Jammu cuisine
Dogri cuisine
...

Zimikand ka achaar






 Ingredient

Zimikand /yam/Suran/ 1/2 kg
Methi dana 1 tsp
Kutti lal mirch 1 tsp
Haldi 1 tsp
Salt to taste
Ginger garlic paste 2 tsp
Galgal / hill lemon/ Kumaon lemon _one big
Mustard oil 3 tbsp

Method

Put gloves in hands

Peel and cut zimikand in strips or bite size pieces . Wash and drain .

In a kadai add oil. Heat till smokt. Fry zimikand pieces.Take out and keep aside

In same wok over med heat add methi dana. Crackle it. Add ginger garlic paste. Fry for one min at low heat.
Add zimikand fry pieces.
Mix in masala. Add salt , red chilli powder n haldi.
Mix for 2 mins.
Switch off gas. Let it cool.
Squeeze galgal juice and add to zimikand masala. Let it stand for two hours.
Keep in sterlized jar and keep in sun for one day.
Ready to eat.

Sunday, November 3, 2013

SONCHAL

Kashmiri recipe.




 Sonchal
...
Mallow leaves


1 kg sochal leaves (mallow leaves)
Salt to taste.
3 redd dried whole chillies.
Kqshmiri red chilly powder 1 tsp.
1/4 tsp saunth powder
1 medium onion chopped
mustard oil 2 ladles.
1 pinch hing

Method

Clean sochal leaves, wash well .
Heat oil in a deep pan,
Fry onions till brown and turn the stove on low flame, put mirchi powder and stir till dark red colours appears.
Add salt, hing, ginger powder, stir and add sochal leaves and stir gently so that oil and other contents mix with the leaves evenly.
Add dry red chilli.
Cook on low flame with occasional stirring till the liquid dries up and oil appears.
Serve the vegetable with boiled rice.

You can add fried eggplant cubes to it also.

Thursday, October 31, 2013

Dahiwale AALOO


DAHIWALE AALOO







 Ingredients:

500 gm potatoes-boiled and peeled,...
1/4 cup clarified butter,
1/8 tsp asafetida,
1 tsp cumin seeds,
1 tbsp finely shredded ginger,
1/2 cup tomatoes-grated,
1/2 tsp garam masala,
2 tsp coriander seeds,
salt to taste,
1/2 tsp kashmiri chilli powder,
1/2 tsp turmeric,
1/2 cup yoghurt,
3-4 coarsely chopped green chillies,

Method:

Peel and cut boiled potatoes in cubes
Heat the clarified butter and add the cumin seeds and asafoetida. and coriander seeds
When the cumin seeds begin to splutter, add the ginger and sauté well
till lightly fried; Add salt, turmeric and chilli powder. Stir a few times till well mixed, and then add the potatoes and the green chillies. Turn around overhigh heat, till they look slightly fried.
Beat the yoghurt till smooth and add to the potatoes. Add little water and cook till oil separates. Add 1/2 cup water and simmer till the consistency you require. Add garam masala for one min
Serve hot with rotis. 

Monday, October 28, 2013

Kalari

JAMMU 's Iconic Food..

 
 


 KALARI

Come here in winters.. you will get this dense and ripened cheese from Hills...

This is available in shops selling milk, curd , cheese.
It is a very dense cheese that is usually fried in its own fat .
Just put non stick pan with sprinkling some salt over it. It is fried in its own fat.
Relish with tea.

You can sandwitch it in between two Bread Slices.

Sunday, October 27, 2013

KAshmiri Rogan Josh


Kashmiri ROGAN JOSH

Authentic Recipe

No twists ...




 




 Ingredients

1.Mutton 1 kg
2. Mustard oil 150 ml
3. Curd 1 cup
4. Cloves 5 nos
5. Salt 2 tsps
6. one green chilli
7.Kashmiri Red Chili Powder 1 tbsp
8. Turmeric 1/2 tsp
9. Dry Ginger Powder 2 tsps
10. Aniseed Powder 2 tsps
11. Cumin Seeds 1 tsp
12. Garam Masala 1 tsp
13. desi ghee 1 tsp
14. hing Powder 1 pinch

· Method of Cooking

Marinade Meat pieces with the Curd evenly.
Take a big patila or heavy bottomed pan. capacity. Put Mustard Oil in it and heat it till smoky
. Add the Meat pieces covered with Curd. Stir well with big ladle. Add Cloves, Cumin Seeds, Salt and a pinch of hing powder. When all the liquid from the Meat and the Curd dries up and the Meat begins to get sealed in the oil, continue turning it till Meat pieces turn golden-brown. Now add half a cup of water, the Red Chili Powder, Turmeric and green chilli. Go on turning the Meat till it acquires a brownish red colour and almost all water evaporates. Add again 2 cups of water, Dry Ginger and Aniseed Powders. Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red,
thick and oily. Now add the Desi ghee and Garam Masala. Cook for 2 or 3 minutes
more.
Enjoy Rogan Josh


BHUNA KHUMB

Bhuna Khumb





 A lovely easy to make flavorful stir-fry with button mushrooms.

Ingredients

2 tbsp refined oil
1 tsp cumin seeds
2 coarsely crushed dry red chilies
1 medium sized red onion grated
4 pods of garlic, thinly sliced
400gms thickly sliced Khumb( button mushroom )
Haldi 1/2 tsp
Tomato paste 3 tbsp
Salt to taste
1/2 tsp freshly ground black pepper
1 lime's juice
Freshly grounded roasted Corriander powder 1 tsp

Method

Heat the oil on medium heat for about 1 minute and add in the cumin seeds

Add in the dried red chilies and the red onions,garlic and sauté for 3 to 4 minutes at low heat.
Stir in the khumb ( mushrooms) and cook for another 4 mins, adding in the salt.
Add in the ground black pepper ,haldi and the coriander powder and mix well. Stir fr 2-3 mins. Add tomato paste. Stir at low heat till oil srparates.
Squeeze in the lime juice and serve.

kadam ka saag

Jammu style karam ka saag


Kolhrabi Jammu recipe

Ingredients

1 kg karam ka saag (Kolhrabi )1

/2 inch ginger, peeled and chopped

8-10 cloves of garlic..crushed

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp saunf/Fennel powder

1/2 tsp red chilli powder

A pinch of turmeric pwdr

Lime juice of one lime

Salt to taste

1 cup of water


Method

Cut and peel the kardam gaanth(Kohlrabi bulb) into small pieces. Chop the leaves.


In pressure cooker add mustard oil over medium heat.

Add the green chillies, ginger, garlic, cumin seeds, coriander seeds, fennel powder and turmeric and red chilli powder.

 Saute for one min. Add kadam ganths/Kohlrabi Bulbs . Fry in masala for 2-3 mins.  Add leaves and saute.

Add 1 cup water and pressure cook for three to four whistles. Open the lid and add lime juice.

Serve with rice.



Sunday, October 20, 2013

KHATTI mACHHI

JAMMU Cuisine

Khatti Machhi





...

There is a pahadi fruit which is from citrus family grown in Jammu and its hilly areas.
This is called Kimb.

The shape and size of Oranges and very acidic and citric.

During winters we generally extract its juice and use in achaars and salads.

We make chaat out of its fruit . Peeling the skin and squeezing out juice. Cutting hard portion of fruit and its fibers. Mix with salt, sugar and green chilies and pudina paste and chrushed walnuts.

Here juice is used in cooking fishes, meats and chicken for khatta flavours.

you can use galgal( hill lemons) juice or Nimbu juice


Ingredients for khatti machli


1 Kg river water fish, cut into pieces
3 tbsp adrak-lehsan paste
2-3 dry chillies
1 tsp zeera
Juice of kimb / galgal/Hill lemons/ Nimbu- 1 cup.
2 tsp kutti lal mirch powder
1/2 tsp haldi powder
3 tbsp mustard oil
few methi seeds
Salt to taste
oil for frying fish.


Method:



Marinade fish pieces in salt n haldi for one hour.
Fry fish pieces in oil and keep aside.


Heat the 3 tbsp oil in kadai and add the methi seeds and dry red chillies
Add ginger garlic paste n zeera, kutti lal mirch and haldi and fry for a few minutes. sprinkle water and cook at low heat for 5 mins.

Switch off stove.

Let it cool.

Add fish pieces in masala in kadai .

Add the Kimb juice /galgal juice/lemon juice and salt to taste.

Mix gently for one or two mins. Take care the pieces do not break.

Let it stand for half an hour.
Serve as snack.

Sunday, October 13, 2013

MIRCHI KORMA (Spicy Lamb Korma)


MIRCHI KORMA (Spicy Lamb Korma)


Ingredients



1 kg lamb mutton with fat... 1/2 cup of mustard oil 1 tbs ghee 1/2 cup curd. 1/4 tsp asafetida (hing) 1/2 tsp cumin (zeera) 6-8 pieces of half crushed cloves (laung) 2 bay leaves (tej patta) 2-3 tbs kashmiri mirch powder 2 tbs fennel powder (saunf) 1 tsp dried ginger powder (saaunth) 1 tbs salt 1 tsp garam masala 4 cardamom (choti elaichi) 2 pcs of cinnamon (dalchini) 3 pcs of big cardamom (moti elaichi) 1 tbs ghee Choppred green chillies
Method
1.Wash the mutton properly and keep it aside till extra water drains off.
2.Put the mustard oil in a big, deep pan and heat it on full flame till the smoke starts coming out. Remove it from the flame for 2-3 minutes.
3.Mix the mutton with curd and put it in the pan on a full flame for frying.
4.Stir it time to time so that it does not stick to the pan till the liquid produced by the curd dries up.
5.Now add hing, salt, zeera, cloves and continue frying on low flame till it turns brown.
6.Add mirch powder and stir till deep red colour along with oil appears. Care should be taken so that the mirch powder does not burn. ( for that little quantity of water should be added from time to time.)
7.Add two glasses of water and add bay leaves, saunf powder, saunth powder, cinnamon pieces, crushed moti elaichi and stir it again so as to mix the ingredients properly. Cover it with a lid and allow it to cook till tender, on low flame.
8.Put garam masala,crushed elaichi and ghee and boil it for two minutes.
9.Garnish it with coriander leaves and green chillies and serve with white boiled rice.


Garlic Sauteed Mushrooms

Garlic Sauteed Mushrooms

 

 

 

INGREDIENTS

 

4 tablespoons butter

4 large cloves garlic, minced

200gms button mushrooms, cut in halves

Salt and freshly ground black pepper to taste

1 tablespoon chopped mint leaves.

Turmeric powder-1/2 tsp

 

Method

 

1.

Combine butter and garlic in non stick pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.

2.

Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, turmetic pwdr,sprinkle with mint leaves and serve hot as side dish

Sunday, October 6, 2013

Sabudana Tikki

Navratra special

Vrat food

 



 Sabudana Tikki

Sabudana/sago pearls 1 cup
Potato 3 big
ajwain 1 tsp
Chilli flakes 1 tsp
salt
chopped green chilli 1 tsp
singhara atta 1 tbsp


Method

Boil potatos and peel it. Let it dry for 10 mins.
Mash it . Keep it in big bowl.

Soak sabudana in water for two hrs. Dont add plenty of water. Add water Only just above the sabudana layer in bowl. When sabudana soak all water and become soft add it to mashed potatoes.
Add all other ingredients and mix well and forms a soft dough.
Make tikkis and fry.
Serve with curd/chutney

Sama ki khichdi

Fasting food

Sama ki Khichdi



 

Ingredients

Sama chawal/Varai-1/2 cup
Water-1.5 cup
Potato 1 chopped
Green chilies,minced-1.5 tsp
Ginger ,chopped -1 tsp
Lemon juice- 1tsp(optional)
Paneer 1/4 cup small cubes
Salt-
Turmeric powder 1/2 tsp
Pepper powder-1/2 tsp
Cumin seeds- 1tsp
ghee -2 tbsp

Method

Soak Sama rice for one hour.

In a heavy bottom pan add ghee and then fry chopped potatoes and paneer cubes

Drain and take out the from the pan and keep aside.

In same pan crackle cumin seeds

Add chopped chilies in the pan and saute for few seconds then add drained sama chawal and saute for a minute on low heat.

Now add salt,pepper powder, turmeric powder,fried potatoes and paneer and ginger in the pan.

Mix well .

Add water.

Now cover with a lid and simmer for 10 minutes. The water soaked up and sama chawal cooked grainy and fluffy.

When done,switch off the flame and add lemon juice

Cover and let it rest for 5 minutes before serving.

vrat wale Makhane

vrat wale Makhane 









 Lotus seeds or phool makhane 1 cup
yogurt (beaten) 1/2 cup
red chilli flakes 1 tsp
turmeric powder 1/2 tsp
ajwain 1/2 rltsp
salt
zeera 1 tsp
sukhi lal mirch 1-2
desi ghee
1 tbsp


Method

Dry roast / fry makhanas in ghee. Keep aside.
In kadai add ghee over med heat.
Add ajwain, zeera , sukhi lal mirch and fried makhanas. Add salt haldi , red chilli flakes and 1/2 cup water. Let it boil

. When water reduces to half qty. Add beaten curd. Simmer for five mins.
Keep tari or ras as per your choice.
Serve with plain Sama rice.


HAAK saag

KASHMIRI PANDIT CUISINE 

 

 



 CHATTA HAAK

1. 'Haak' or Collard Greens 1 kg
2. Mustard Oil 1/2 cup
3. Asafoetida a pinch
4. Cloves 4 nos
5. Whole Kashmiri Red Chilies, or Green Chilies 4 nos
6. Salt about 1 tsp
7. 'Vari Masala' 1/2 tsp (You can use garam Masala)

METHOD:-

Rinse leaves thoroughly in water.
Heat the Oil in the Patila/Deep Pan till its foam disappears. Add Cloves and the pinch of Asafoetida. Stir with a ladle, and add immediately 2 cups of water, and then the Salt and the whole Red or Green Chilies
When the water and Spices etc., boil, add the 'Hak' leaves, and turn with the ladle till these become limp, and get immersed in the gravy. Cook for half an hour, and when leaves become tender, add the 'Vari Masala' after crushing it and serve, preferably hot with Rice

'Haak' is also cooked by other two ways

SIVA HAAK- After boiling in plain water first. Then putting in oil and spices

DAGA HAAK:- If after boiling, and straining the water, it is pounded, and then cooked as above

DHANTHAL--Cauliflower Stems

Dhanthal






 We normally make gobhi florets and discard stems.
Jammu people cook cauliflower stems as khatti sabzi.
Next time do not throw stems .
Make a tasty and tangy dhanthal sabzi to accompany dal and rice.

Khatte Dhanthal

Tangy Cauliflower Stems


Ingredients

Gobhi Dhanthal 1/2 kg
Methi dana 1/2 tsp
zeera 1 tsp
salt
red chilli flakes 1 tsp
turmeric powder 1 tsp
garam masala 1 tsp
tamarind paste 1 tbsp
sugar 1/2 tsp ( optional)
green or red chillies

Method
Cut gobhi dhanthal in lenghtwise size except florets . Also cut connected tender stems.and wash .
Put mustard oil in pressure cooketlr. Add methi dana and fry . Add zeera n chillies and add dhanthal. Fry for 1 min. Add salt, red chilli flakes and turmeric powder. Add 1 cup water and pressure cook for three whistles. Open the cooker n add tamarind paste n sugar. Simmer till oil separates
When dhanthal cooked add garam masala and serve with dal and rice or roti.


Sunday, September 29, 2013

CRAII AL

Kashmiri pandit cuisine

Craii Al

Spicy pumpkin curry

 
 
 
 
 
 



 ( for navratris or fasts)

Ingredients
1 kg Peela Kaddu
2 table spoons mirchi powder (red chilly powder).
2 table spoons saunf powder (fennel powder).
1 tea spoon saunth powder (ginger powder).
1/2 table spoon haldi powder (turmeric powder).
1 tea spoon zeera (cumin seeds).
1/4 tea spoon hing (asafoetida).
1/2 tea spoon kaala zeera (black cumin).
3-4 crushed moti elaichi (black cardamom).
4-5 half crushed laung (cloves).
1/2 cup mustard oil
salt to taste


Method

Peel off the kaddu (pumpkin), cut it into cubes
Make holes in each piece with the help of a fork.

Heat oil in a pan and fry till they turn brown.
let the rest of the oil to cool for 2 minutes.
Keep the pan on low flame and put zeera, mirch powder, hing along with 50 ml of water with constant stirring till water evaporates and dark red colour appears.

Put kaddu pieces in a patila and add pan masala above.
Add 250 mls of water, salt, saunf, saunth, haldi, laung, moti elaichi and put on full flame.
As soon as it starts boiling, turn the stove to low flame, cover it with a lid and cook till tender.
Put kala zeera in it and cook for another 1 minute and serve with hot boiled rice.

Kashmiri peela Paneer




Kashmiri peela paneer



 (From My State)

Kashmiri peela paneer


Ingredients


250 gms fresh paneer cubed
1 cup water
1 tsp turmeric (haldi)
1/2 tsp asafoetida (hing)1 tsp dry ginger powder (saunth)1/2 tsp fennel seed powder3-4 cloves1tsp cumin seeds1 tsp black pepper2-3 green chillies2-3 dry red chillies3/4 cup whole milkmustard oil 2 tsp


Method


Shallow fry the paneer cubes in mustard oil till they are golden brown.
Take water in a pot and bring it to a boil along with fennel seeds powder, ginger powder, cloves, asafoetida and turmeric.
Let it simmer for a few minutes. Now add the fried paneer in this water along with oil.
Cover and let it simmer for at least 5 minutes. Add salt according to taste. Now pour the milk in it. Crush the roasted cumin seeds and add to it along with cracked black pepper, sliced green chillies and whole red chillies.
Simmer for another 1-2 minutes. Serve with rice


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