Thursday, October 31, 2013

Dahiwale AALOO



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,


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


JAMMU 's Iconic Food..



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


Authentic Recipe

No twists ...



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
Enjoy Rogan Josh


Bhuna Khumb

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


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


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


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


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


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.


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)


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
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






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





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.


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
chopped green chilli 1 tsp
singhara atta 1 tbsp


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



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
Turmeric powder 1/2 tsp
Pepper powder-1/2 tsp
Cumin seeds- 1tsp
ghee -2 tbsp


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
zeera 1 tsp
sukhi lal mirch 1-2
desi ghee
1 tbsp


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





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)


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


 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


Gobhi Dhanthal 1/2 kg
Methi dana 1/2 tsp
zeera 1 tsp
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

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.

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 Ingre...