Sunday, September 29, 2013


Kashmiri pandit cuisine

Craii Al

Spicy pumpkin curry


 ( for navratris or fasts)

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


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


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


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

Tuesday, September 10, 2013


Madra - Jammu cuisine.

Madra - Jammu cuisine.

A spicy yogurt based dish from our region. You can cook with chana, rajma, urad dal or raungi etc.
Here I am cooking this with white chana


3 cups chickpeas, soaked overnight

Asafoetida (hing), a pinch

2-3 cloves (laung)

1 stick cinnamon (dalchini)

2 pieces of black cardamom (moti elaichi)

1 tsp cumin seeds (jeera)

2 tsp. coriander powder

1 tsp turmeric powder (haldi)

2 cups yogurt ( beaten till smooth)

2-3 tbsp ghee ( clarified butter)

Rice Mixture

¼ cup raw white rice

1 cup water

1-2 pods of green cardamom

• Soak ¼ cup rice in 1 cup of water and cardamom.

• Grind this mixture and set aside.


Boil chickpeas. Mash some with ladle.

• Heat 2 tbsp. mustard oil on medium heat

• Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.

• Add 1 tsp. whole cumin seeds.

• Stir for 30 seconds and add the coriander powder and turmeric powder.

• Stir for few secs

• Add the chickpeas and stir well. Add salt.

• Add the yogurt to pot and keep stirring continuously.

• Do not stop stirring or the yogurt will curdle.

Curdling of curd will spoil the dush. You need creamy gravy.

• Stir continuously on medium heat for about 10 minutes.

• When it comes to a boil add the ground rice/water mixture.

• Stir the mixture very frequently and let it cook for about 20 minutes.

• Add 2 - 3 tbsp. of desi ghee.

• Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.

• serve hot with white rice.

Sunday, September 8, 2013


Dogri cuisine Iconic recipe

Jammu Cuisine


Pumpkin Curry


Peela Kaddu /Pumpkin 1 kg
Tamarind paste - 2 tsp
sugar - 1 tsp
,Fenugreek seeds-- 1/2 tsp
Cumin seeds 1tsp,
red chilli powder 1 tsp
turmeric 1tsp
garam masala 1 tsp
salt to taste
oil 2 tbsp
Green chillies - 3 -4 Slit them


Peel and cut peela kaddu or pumpkin into small squares,
Heat oil in pan over medium heat and put fenugreek seeds when it is crackled and the seeds turn brown add cumin seeds ,turmeric powder and red chilli tpowder, green chillies and put in the kaddu.
Roast and cook covered till tender and leaves oil. Add Salt and Tamarind paste .
Add 1 cup of water. simmer. as it simmers put sugar. Simmer for 1 min more
Serve with Chana dal and Rice

Adraki Rajma

Rajma adraki

Rajma - 1 cup
Tomatoes - 2 big
Badi elaichi - 2
Fresh green chilles - 2
Red chilli powder - 1 tsp
Fresh grated ginger 4 tsp
haldi pwdr1 tsp
Cooking oil - 1 tbsp
Ghee desi - 1 tsp
corriander pwdr1 tsp

Soak rajmash jammu wale overnight. Pressure cook next day with four cups of water. Then take out rajma and keep rajma bean and its water separate. Mash half of rajma with ladle.

Blend tomatoes , green chillies and elaichi in a mixer together.
Heat oil and ghee in a kadai.
Add the above mixture and grated adrak and fry on high for a while till the raw smell is gone.
Lower heat and add the red chilli powder n haldi corriander pwdr
Fry till the masala dries up.
Add the boiled rajma and stir well to mix with the masala. After 2-3 mins add rajma stock and simmer at low heat till consistency you need.
Serve with rice

Sunday, September 1, 2013








1 kg mutton
2 tsps clarified butter (ghee)
Juice of ½ a lime
4 tbsps mustard oil
2 tsps cumin seeds
3 medium size onions, sliced
2 tbsps chopped garlic
2 tbsps chopped ginger
1 ½ tsps turmeric powder
2 tsps red chilli powder
4 chopped green chillies
1/2 kg tomatoes, sliced
garam masala- 2tsp


In a Kadai , add oil and crackle cumin seeds, add chopped onion, garlic , ginger ,fry till pink
Add turmeric and red chilli powder and add a little water . Simmert for 1 min.
Add the tomatoes, green chillies, salt.
Cook on a medium flame for 30 minutes till the tomatoes are soft and oil leaves the sides. Now mix in the mutton and brown it for about 20 mins till it is a rich dark brown color and fully coated with all the spices and aromatics.
Add ghee for flavour and richness.
Cover the pan and let the mutton cook in its own juices for about an hour and a half.
Half way through, sprinkle 1big tsp of the freshly ground garam masala.
Add a little water from time to time to prevent the ingredients form burning at the base.
Once the mutton is beautifully tender, add some chopped coriander and juice of 1/2 a lime and water which consistency you want of gravy. serve this with rice.

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