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).

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.

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.

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

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.

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

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.

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 .

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.

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,.

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.

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

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

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.

 

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.

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.

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.