Sunday, July 28, 2013

Palak Pakoda Kadhi





For Pakoda:
2 Cups of Spinach leaves – finely chopped
4-6 tbsp Chick pea flour
Salt to taste
1/4 tsp Red Chilli powder
Oil to fry pakodas

For Gravy:...

4 cups Buttermilk Fresh
2 tsp Chickpea Flour (Besan)
a pinch of Asafoetida
1/2 tsp Coriander Seeds
1/4 tsp Red Chilli Powder
turmeric powder 1/2 tsp
Salt to taste
1 tsp of Garam Masala
1 tbsp Mustard Oil
2 Dry Red Chillies


For Pakodas:
◾Heat Oil in wok. Meanwhile mix together the ingredients of pakodas
Add water little by little to make a thick batter. The mixture would be a little sticky to handle.
◾Make pakodas and deep fry them on medium heat so that they get well cooked from inside. keep aside

For gravy:

◾Whisk together Besan and Buttermilk in a bowl such that there are no lumps
◾Heat Oil in a Kadai . Add Asafoetida. Add zeera. Dry red chilli Add Coriander seeds. Add Turmeric powder, Red Chilli powder
◾Add the Butter milk and Besan mix. Add salt and mix. Let the gravy come to a boil. Turn to heat to minimum and let the gravy simmer for about 10 minutes till the gravy looks well integrated. Stir in between
◾Add the fritters to the hot kadhi and let it simmer for a minute or two. Turn off the heat. The fritters absorb gravy..
◾Add garam Masala. Simmer for five mins more.


Some recipes are must in some special festivals or special days. All vegetarian love palak paneer, aaloo Gobi and koftas in their menu for festivals.

But some points to remember:-

1. Palak paneer is best without too many spices , herbs, onion, tomatoes and garlic. We kill flavours of palak by adding these.
2. The natural water from spinach is absorbed by soft panner is the best combination
3. The spinach should be finely chopped and never grounded as paste.

Palak paneer
1 Kg spinach fresh, washed and chopped fine
1/2 kg paneer cubed n little fried
2 tbsp mustard oil
cumin seeds 1 tsp
3 tsp grated fresh ginger
3-4 hot green chillies, sliced
1 tbsp lemon juice
Salt to taste
red chilli pwdr 1 tsp
turmeric powder1 tsp


Heat oil in a kadhai. Crackle cumin.
Add grated ginger and green chillies and stir-fry for a couple of minutes on medium heat.
Add baby spinach and allow it to just wilt, stirring every so often. Cook till spinach gets cook. Mash with help of ladle.

Add fried paneer and add red chilli pwdr and turneric pwdr. Let it simmer at low heat for 5 mins
Add salt and lemon juice and stir to mix well.

Serve with rotis.

Cook simple . You will never add any other spice I bet.

Sunday, July 21, 2013




Rice in spicy Yogurt 



Jammu Cuisine




Beaten curd/yogurt ( Full fat) 1 1/2 cup

Basmati Rice 1/2 cup

Cumin seeds 1 tsp

corriander seeds 1 tsp

chilli powder 1 tsp

salt to taste

turmeric pwdr 1 tsp

garam masala 1 tsp

chopped corriander a handful

green chillies 2 chopped

mustard oil 1 tbsp




Soak Rice for half an hour

In kadai heat oil. Let smoke come out. Lower heat and crackle cumin seeds n corriander seeds. Add chopped green chilli. Add red chilli pwdr, turmeric pwdr n salt along with 1 cup water. Let it boil and when it reduces to half. Add beaten curd. Mix well. Take care not to curdle curd. Then add washed and drained raw rice and one cup water. Let it simner at low heat till rice gets cooked in yogurt gravy. The consistancy should be your own choice. Add garam masala and simmer for 2 mins. Add chopped corriander n serve hot with Rotis...You can eat a bowlfull of MEIRI without anything.

Sunday, July 14, 2013



Leaves Rolls

.The Jammu traditional dogras cuisine is generally using each and every edible part of plant growing in their backyard and kitchen garden. Spinach leaves, Taro leaves used as Wadis/ vadis. We have seen our dadis and nanis extracting the best flavours from leaves.Heres recipe of Pattode. This means Patte ki wadi. Some people call it Patrode too.


1. Spinach leaves 10-15

2. Besan/ chickpea flour 

1 cup

3. chopped onion 1

4. minced garlic 2 cloves

5. red chilli pwdr 1 tsp

6 cumin seeds 1 tsp

7. salt to taste


Make a paste of besan with water. Add chopped onion, cumin seeds, red chilli pwdr, garlic and salt. Mix well. The batter should be just like Thick paste which can spread well.Wash spinach leaves. Leaves should be clean and big in size. No cuts in leaves.Keep it upside down. Apply batter in opposite side or rough side of leave and spread well. Put another leave over it and again apply batter. Make stack of four leaves. Then at last anothet leaf and roll the stack. Close it with toothprick.Do same with another leaves. Fry these rolls or steam them in cooker.If using taro or Kachaloo leaves. The rolls would be big and you need more batter. After frying big rolls you have to cut each each rolls in desired size.Serve with chutney.























Sunday, July 7, 2013

Jammus White bean curry

 Jammus White bean curry



2T refined oil
1 medium onion
3 cloves garlic
1 t ginger powder
1.5-2 t cumin
1.5-2 t coriander
1 t turmeric
1.5-2 t ted chilli powder
1.5-2 t salt
3 big tomatoes
3 cups fresh white beans
1/2 green chilli


1. Heat oil in pressure cooker over medium heat. When it is hot, add in onion, garlic, and ginger. Cook for one minute. Add rest of spices and stir

2. Add in chopped tomatoes and break them up with your wooden spoon. Add in beans and let simmer for 5-10 minutes, until thickened. Pressure cook till two Whistles and serve with chapati or rice.

Bindi do pyaza

Bindi do pyaza

Bindi do pyaza means onion double the qty than bindi. This gives this dish a new taste and it will not get too oily. Very nice with rotis n chutney






.bhindi 1/2 kg •
Oil 3tbps •
Cumin seeds 1 tsp
•Onion ,thinly sliced 4 medium •Ginger,finely chopped 1 inch piece •Green chillies,finely chopped •
Salt to taste •
coriander powder 1 tsp
.Garam masala-1tsp •
Red chilli powder 2tsp
Turmeric powder- 1/2 tsp


Cut head and tail of ladyfingers. Cut each into small size. Heat oil in a pan and add cumin seeds. As they begin to change colour add onion, lady fingers, ginger and green chillies. Cook uncovered at medium heat till bindi gets soft.

Tip --Never stir too much. Just stir two times till bindi cooks.

Add salt, coriander powder, garam masala ,turmeric powder and red chilli powder. Toss well for 10 mins.
Serve hot with rotis.

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