Sunday, November 24, 2013


Welcome Winters

Dogri Cuisine

  JAMMU 's  SHALGAM Masala

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

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


· 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
· 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


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


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


Kashmiri recipe.

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


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.

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