PALAK MUTTON

Palak mutton...

 

 

Ingredients:

1 kg goat mutton
1/2Kg Spinach chopped fine
1-2 tsp ginger garlic paste
2 medium tomatoes grated
1 tsp coriander Powder
1 tsp red chili powder
2 onions chopped fine
1 tsp grated ginger
3-4 tablespoons cooking oil
Salt

METHOD

Add 2-3 tbsp oil in a pressure pan.
Add the grated ginger, half of chopped onions to
the oil and fry for few seconds.
Now add meat to the pan. fry for a minute.
Add a little salt and 2 cups of water.
Close the pressure pan and allow the meat to cook till soft. (upto 3-4 whistes)
Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil.
Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, chili powder, ginger garlic paste
Fry until it leaves oil.
Add tomatoes and spinach and a little of the meat-stock that you had kept
aside.
Cook till tomatoes and Spinach is done and the water is dried up.
Add the cooked meat to this mixture and stir fry until it leaves oil.
Simmer for a while and keep gravy as per your choice
Serve hot with rice or roti.

VEGGE CRUNCHY CHOPS

VEGGE CRUNCHY CHOPS

 

INGREDIENTS
1/2 cup chopped button mushrooms
2 potatoes, boiled and peeled and grated...
1/2 cup chopped green bell pepper
1’ grated ginger
1tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp amchur
1/2 tsp cumin seeds
Grated paneer ¼ cup
salt
oil to fry

For coating:
2 table spoon maida/all purpose flour
1/2 cup bread crumbs

Method:-

1. Steam mushrooms and bell pepper.

2. Drain all the water out from vegetables and keep aside. Dry them on kitchen towel

3. In a big bowl, add mashed potatoes, cooked vegetables, paneer, ginger, all the spices, including salt.

5. Mix everything well by hand. This is the chop mix.

6. In a separate bowl add maida/all purpose flour and mix it with 1/3 cup water. Mix well so there are no lumps.

7. Spread bread crumbs in a plate

8. Make patties out of mixture.

9. Dip in maida batter and then roll over bread crumbs.
10, Fry in hot oil till crispy n crunchy

Peanut Garlic dip

Peanut Garlic Dip

Ingredients

Green chillies - 3-4...
Garlic cloves- 5-6
peanuts w/o skin 1 cup
Cumin seeds - 1 tsp
Oil - 2tsp
Amchoor powder 1 tsp
salt


Method:

Wash the green chillies and chop.

In a kadhai, put oil and heat well. Add chillies and fry .

Add the cumin seeds and fry for half a minute.

Now add the garlic and peanuts and fry for about 5 minutes till the it gets properly sauteed and roasted

Let it cool and transfer it into a grinder Jar.

Add salt and Amchoor and mix it all well and grind to a smooth paste using little warm water.

The roasted aroma gives nice flavour to dip.

Enjoy with any Starter.

Paneer Malai Tikka

Paneer Malai Tikka

 INGREDIENTS

500g paneer...
1 tsp cumin powder
1 crushed green chilli
1 tbsp lemon juice
1/2 cup cream /malai
1/2 cup hung curd
2 tsp garlic paste
1 tsp black pepper
Salt

METHOD

Cut the paneer into cubes and grill / shallow fry in pan. Keep aside.

Mix cream, hung curd and all other ingredients well.

ADD in grilled paneer and leave to marinate overnite in refrigerator.

Next day takeout. When at room trpm. HEAT WOK and add 2 tsp butter. Add marinaded paneer with all marination.

Cook off on a medium to high heat for 10-20 mins.

Serve with rotis.

Son In Law Matter Paneer

Son In Law Matter Paneer

 

This is made in many dogra families.

As there should be a smooth grvy and lots of big paneer cubes to show extra love.

 

 

Ingredients

 

Paneer big cubes-1 cup

Mattar(peas)-1cup

Grated Onion -1

Grated Tomato-2

Ginger garlic paste -2tbsp

Cumin seeds-1tsp

Bay leaf -1

Turmeric powder-1tsp

Coriander powder-2 tsp

Red chili powder-1/2 tsp

Kasoori methi-1/2 tsp

Salt to taste

Coriander leaves

Mustard Oil

Freshly roasted and grounded cumin seeds 1 tsp

Desi Ghee - generous

 

Method:

 

Heat oil a kadai. Fry paneer cubes .

Keep in bowl of warm water with pinch turmeric powder.

Dry roast kasoori methi snd keep aside.

Boil peas in water with pinch baking soda. This way they retain green colour.

 

Heat 2tbsp oil in kadau add cumin seed when they starts crackle add bay leaf and onion sauté for few minutes and add tomato and sautee till oil leaves sides.

 

Add ginger garlic paste and fry till pink colour.

Add turmeric powder,red chili powder, coriander powder and salt mix well.

 

Add paneer, peas and 1 cup of warm water and bring to boil.

Cover and cook for few mins.

 

 

Add roasted kasoori methi and cook till thick gravy forms.

Sprinkle roasted grounded cumin seeds.

 

Turn off the heat and garnish with coriander leaves snd pour desi ghee.

Serve hot with rotis.

Shahi Khumb Masala

Shahi Khumb Masala

 

Ingredients

 

2 packets of button mushrooms (400gms)

1 cup of yogurt

4 tbsp of cream

1 tsp ginger paste

1 tsp garlic paste

kashmiri red chilli powder 1 tsp

pinch haldi

 

coriander leaves (chopped)

Refined oil 4 tbsp

 

For special garam

 

2 black cardamoms

2 green cardamoms

1 tsp cumin seeds

1/2 tsp black peppercorns

2 cloves

1dry red chilli

 

Method:

 

1) Dry roast the ingredients for special garam masala and then grind them into powder.

 

2) Now marinate the mushrooms with the special garam masala powder,haldi, yogurt, cream, ginger and garlic paste. Refrigerate for an hour.

 

3) Heat oil in a pan.

 

When oil turns smoking hot, add marinated mushrooms and sautee them. Add salt and red chilli powder

 

4) Add 1/2 cup water. Cook covered till mushroom cooked at a very low heat

Reduce the gravy to thick consistency.

 

5) Add chopped corriander and green chilli.

 

Serve

Zeera fish pakoda

ZEERA FISH PAKODA

Ingredients

Any Firm white fish 8-10 pcs

  Freshly grounded roasted cumin 3-4 tbsp

Besan /gram flour  ½ cup

Red chilli flakes 2 tsp

 Garlic crushed 2 tsp

Salt

Method

1.Keep all fish pieces in salted water in a bowl for one hour.  Remove each fish piece with hand and keep aside

In a small bowl combine cumin, besan, salt, red chilli flakes , garlic . Mix well and add little water to get dip like consistency .

2 Put wok over heat with oil and heat till smokey

Put each fish in a besan dip and fry carefully in hot oil.

3. .When the fish is cooked through, remove from wok and serve immediately.

Potato Pancakes

Potato Pancakes

with an Indian twist

Ingredients

2 big boiled potatoes
1/4 cup chopped corriander leaves
1 large egg, beaten
fine flour 1/2 cup
milk 1/2 cup
Salt and freshly ground pepper to taste
Vegetable oil for frying

Method

1. Peel the potatoes and  mash well. 

2. Mix the mashed  with corriander leaves, beaten  egg, flour , milk and salt and  pepper in big bowl.

Mix well to make smooth batter

3. Heat non-stick pan and coat with a thin film of vegetable oil.

Take enough  potato mixture in big spoon snd pour in pan  and flatten to mske circular shape.

Flatten with a large spatula, and fry for a few minutes until golden.

Flip the pancake over and brown the other side.

Repeat for another pancake

Serve immediately with dip of your choice.

I made grated radish and hung curd dip.

  

Lahori Chicken Karahi

Lahori Chicken Karahi

Ingredients

1 kg chicken, cut into small pieces
4 tbsp desi ghee
2 tbsp mustard oil
2 tbsp ginger garlic paste
1/2 cup curd
4 tomatoes, grated
1/2 black pepper, freshly ground
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder
salt
1 tsp garam masala
4 green chilies, thinly sliced
handful fresh coriander leaves, chopped

Method

Heat oil  in a  Karahi till smokey
Add desi ghee and ginger garlic paste.
Stir fry and add  chicken in it.
Cook at high heat with constant stirring till chicken becomes whitish in color.
Add  red chili powder, coriander powder, cumin and salt.
Cook for 2 minutes then add 1/2 cup water.
Cover with the lid and cook 10 minutes on medium heat.
Now add tomatoes, black pepper and curd in it.
Cook on high flame till oil leaves sides and chicken is done.
Switch off stove.
Add Garam masala over it. Garnish with  green chilies and fresh coriander leaves.
Lahori Chicken Karahi s ready.

Dill with potatoes

Suvay Bhaji

Dill with potatoes and lentil

2  bunches  of dill leaves with stalks
2 potatoes cut in cubes
1 -2 green chilli slit
1 tbsp Bengal gram (chana dal)
1/2 tsp cumin (jeera)
1/2 tdp mustard seeds
1 tsp turmeric powder
1 tsp Red chilli flakea
mustard oil 3 tbsp
salt to taste

Method:

1. Wash the dill leaves with tender stalk  .
Finally chop the leaves and keep aside.
2. In wok heat the oil  till smokey and add mustard seeds  and cumin seeds. Let it splutter.
3. Add the chana dal and fry .
Add green chilli  Add potatoes. Stir fry . Add the turmeric powder, red chilli pwdr and continue to fry till potatoes cooked
4. Add the dill leaves and a one cup water.
Cover and cook on a low flame  till the leaves are almost cooked.
5. Serve hot with rotis

Sun dried stuffed Chillies

SUN DRIED  STUFFED CHILLIES

Ingredients:

Big Green chillies 20
2 tbsp Fennel pwdr
1 tbsp Jeera/Cumin pwdr
1 tbsp Methi/Fenugreek pwdr
1 tsp Haldi/Turmeric Powder
2 tbsp Amchur Powder/Dry Mango Powder
pinch Hing/Asafoetida
4 tbsp Salt
2 tbsp mustard Oil

Method

1. Wash the chillies and dry them completely by spreading them on kitchen towel. Make sure that there is no moisture on the chillies . Mix all the spices and add oil to make a thick stuffing masala
2. Slit the chillies
3. Stuff the chillies with spice mixture
4. Spread  them on news paper for giving direct sunlight for 9-10 days.
5. They should be completely sundried and color should change from Green to Brown
6. Keep stored in a air-tight container.
7. Whenever you want something spicy with dal Chawal, take onre or two sundried chillies Fry in hot oil and relish with meal

Bharwa Tori

Bharwa Tori

Stuffed Sponge Gourd

Ingredients:

Tori/Sponge Gourd 2-3
1 pinch hing (Asafoetida)
1 tsp Lal Mirch (Red Chilli Powder)
1 tsp Haldi (Turmeric Powder)
1 tsp saunf powder
1 tsp amchoor / mango powder
Lemon juice 2 tbsp
Salt to taste
2 tbs oil

Method

1) Mix  all the spices and salt except hing and turmeric powder .
Add lemon juice. Make masala mix paste for stuffing
2) Cut the tori/Sponge gourd in inch long pieces and slit them from one side
3) Fill the masala in the tori pieces
4) Heat  oil in a eok, add hing
5) Now add the stuffed toris and reduce the flame to low. Add turmeric powder
6) Toss the toris for less than a minute, and cover tight with a lid
7) Let the toris cook on a very low flame, toss in between.  Serve with rotis.

Walnut Chutney

Pahadi Chutney

The most traditional and rare recipe of Walnut chutney from Hills of Jammu and Kashmir especially Reasi , Doda and Bhaderwah.
This Chutney is prepared on Sil Batta ( Mortar and Pestle ) and finished with Dhooni ( charcoal fumes tempering)

You need

walnuts 10-12 pieces deshelled and chopped
chopped onion 1
Green chillies 2-3
roasted cumin seeds 1 tsp
red chili flakes
Salt to taste
Chopped Coriander leaves handfull
piece of charcoal and mustard oil

Method:

Grind the walnuts, onion, roasted cumin seeds, red chilli flakes, salt, green coriander and green chilli on Sil Batta.
Put in bowl. place a big leaf over chutney . Burn a charcoal on gas flame . Place over leaf. Pour little mustard oil. When fumes starts cover the bowl with lid. Let it stand for five mins.
open the lid and discard leaf with charcoal.
Relish the dhuni wali Pahadi chutney
You can squeexe lemon juice if you want

Lassi Palak ( Buttermilk Spinach)

Lassi Palak

This is pahadi dish from hills of J&K
Winters delight

Ingredients

Baby spinach(Palak ) 1kg
Green chillies slitted- 4 to 5
Garlic minced - 4 to 5 cloves
Ginger paste 1tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Buttermilk (Lassi)  1 big glass
Red chilli flskes 1 tsp
Salt to taste
Mustard oil 1 ladle
Desi ghee 2 tbsp

Method

Wash and chop Palak very fine.
Heat oil in a frying pan.
Add garlic and ginger in the hot oil.
When the garlic turns light brown, add cumin seeds and asafoetida.
Add spinach, green chilli , turmeric powder, Red chilli flakes and salt. Saute at low heat till oil leaves sides.
Add lassi /Buttermilk
Cover and cook for 15 minutes on slow heat .
Pour generous desi ghee and serve hot with fulkas.

Malai kabab Tikka

Malai Kabab Tikk

Ingredients:

Frozen raw chicken kababs 1 packet
Fried onion paste 3 tbsp
Tomato puree (cooked) 2 tsp
Full fat cream 1/2 cup
3/4cup Curd
Garlic minced 4-5 cloves
Ginger grated 1"
Red chilli flakes 1 /2 tsp
Black pepper pwdr 1 tsp
Salt
Butter melted 1 ladle

Method

-Defrost kababs
Cut in desired size pieces.  In a kadai ,add 2tsp butter,shallow fry the chicken kababs till golden brown at a very low heat.  keep aside.
In a mixing bowl, add cream, , garlic , ginger, salt n red chilli and black pepper pwdr.
Beat everything well with fork.  Add sauteed kababs pieces and rest of melted butter.
Mix well in marination.
Keep bowl for one hour .
Take another wok  and put over low flame and add the marinated kababs .
Cook  for 10 mins.
Now mix in onion paste. Add tomato puree.  And cook for another two three mins.

Lal Mirch ka achaar

Lal Mirch achaar

You need

Fresh red chillies 250 gms
Mustard powder/ Rai 1 tbsp
Coriander powder 2 tbsp
Ground Fennel seeds 2 tbsp
Red chili powder ½ tsp
Dry mango powder 1 tbsp
Fenugreek powder ¾ tsp
Nigella seeds ¾ tsp
Salt 1½ tsp
Asafoetida pinch
Oil ¼ cup

Method

Wash and drain red chillies.
Spread over a plastic sheet and dry for one day so that no drop of water left on them
Chop the chillies.
In s bowl mix all spices and add oil. Mix well.
Keep masala for two hours.
Add chopped chillies and  put in a jar and keep  for two three days under sun  to relish

Corriander Chicken Sukha

Corriander Chicken Sukha

 Ingredients

Chicken- 800gm ...
Coriander leaves chopped - a bunch
Salt
red chilli powder 1 tsp
Ginger garlic paste- 2tblsp
Oil -3-4 tblsp
Cumin seeds- 1tsp

For masala :

5 fresh redchillies
Tamarind pulp 1tsp
Coriander seeds- 1tblsp
Jeera- 1 tblsp
cinnamon
2 cloves
elaichi- 3 pcs
peppercorns- 5-6 pcs
garlic flakes- 8-10
ginger 1” long piece
turmeric powder- 1tsp
garam masala powder- 1tsp

Method:

Marinate chicken with salt,ginger garlic paste.

Keep aside for ½ an hour.

Grind all the above masala ingredients & make a smooth paste.

Grind the coriander leaves to a smooth paste.

Heat oil in a kadai. add cumin seeds.

Add the marinated chicken & the above grinded masla paste and red chilli powder.

Stir & sauté for 5 min.

Add 1 cup of water to the gravy & let the curry boils.

Cover the lid . let the chickens cook for 15-20 min till tender.

Then add the coriander paste and stir till a sukha gravy consistency reached.

Switchoff flame and let the curry stands for half an hour before serving.

Bread Parcels

Bread Parcels

Ingredients

White bread slices large 10
Boiled potatoes 3
Booled peas 1 cup
Salt
Red chilli powder 1 tsp
Chopped dhaniya handful

Oil for frying

Method

Make stuffing ready by mixing boiled mashed potatoes and peas in a bowl. Add salilt, red chilli powder . Remember the stuffing should be very dry.

Take bread slices.

Cut the edges off.

Roll each slice flat with a rolling pin

Add the mixture onto the longer side of the bread  .

Roll over the other side nd press.

In a plate add  water . Place the seal side bread parcel  over the water.
Take out and press gently to seal the bread . Make marks with fork on both small sides of parcel

Fry in hot oil and Serve

  

Mushroom Curry

   Rassilla Khumb

INGREDIENTS

Button Mushrooms 250 gms
  Onion,chopped 1
  Ginger-garlic paste  1 tbsp
Tomato puree 1/2 cup
   red chilli powder 1/2 tsp
 turmeric powder  1/2 tsp
 corriander powder  1 tsp
Cumin powder 1/2 tsp
Black pepper powder 2/2 tsp
  Chopped Coriander leaves
Green chilli 2
  BUTTER (Melted) 4tsp

 Method

    1. Wash and drain mushroom and cut them.

2. Soak them  in turmeric water for an hour

Drain it.
 
 3.  In wok  put half of  butter and fry the mushrooms and keep  aside

  4.  Put rest of butter in  same wok .Then add onion,ginger and garlic. Cook it till pink colour.
 
 5. Add tomato puree and cook it till oil leaves edges.
 
6 Add all spices and salt.Cook it for  2 mins  

7. Then add 1 cup water and slit green chilli. Simmer for ten mins.

Add mushrooms. Simmer for few mibs

    8. Garnish with Coriander leave.

  

Tea Sandwiches

Classic Tea Sandwiches

Winter afternoons, group of friends and gossips. You need some quick , small and easy to make finger food to enjoy gup shup.

Cucumber tea sandwiches are best to fit in this kind of small get togethers.

This is my version of classic tea sandwiches.
Just remember two things. SANDWICHES SHOULD BE SMALL AND DRY

Ingredients

1) Paneer 250 gms
2) 1/3 cup chopped onion
3) two medium cucumber w/o seeds--peeled and grated .
4) 1/2 tsp garlic minced
5) few crushed fresh mint leaves
6) 20 bread slices cut in halves (edges cut)
7) salt
8) black pepper

Method

Mash cheese /paneer well
Combine paneer ,grated cucumber, onion, garlic , salt, pepper and mint leaves in a mixing bowl.
Spread cucumber mixture evenly onto bread slice, and top with another bread slice.
Serve immediately.

Teekha Murg Masala

Teekha Murg masala

Ingredients

Chicken 1 kg
Curd 1 cup
Oil ½ cup
dry red chilies 3 crushed
Onion 1 cup finely chopped
Garlic paste 1 tbsp
Ginger paste 2 tbsp
Green chilies 2 chopped
Coriander powder 1 tsp
Chili powder 1 tsp heaped
Tomatoes 2 grated
Kasori methi 1 tbsp
Garam masala 1tsp
1 tsp

Method

Marinade chicken with yogurt and salt for 30 minutes.
Heat oil , crushed red chilies chopped onion, fry till onion become pink.
Add  ginger garlic  paste with chopped green chilies, chili powder, coriander and grated  tomatoes, fry well till oils separates
A dd chicken with 1 cup water, cover and cook till chicken done, lastly add kasori methi, garam masala, serve garnished with coriander leaves.

Kashir Gaadh /Kashmiri fish

Kashir Gaadh

Spicy kashmiri fish

 Ingredients

Fish (river water fish) ~ 2 kgs
Mustard Oil ~ 2 cup
Chili Powder 2 tbsps.
Turmeric (haldi ) ~ 2 tsps.
Dry Ginger Powder (saunth powder) ~ 1 tsps.
Aniseed Powder (saunf powder) ~ 2 tsps.
Cloves (laung ) ~ 3
Asafoetida Powder (hing ) ~ 1 pinch
Kashmiri var masala 1 tsp.
Cumin Seeds ~ 1 tsp.
Caraway Seeds ~ ½ tsp.
Salt to taste ~ 1 tsp.

Method

Deep fry in oil the fish pieces and fish head.
Take out the fully fried pieces from the kadhai ,. Keep aside in a plate.
Now in an earthenware cooking pot
or copper patila , pour a litre of water, and add the Spices i.e. kuti lal mirch , haldi , soonth powder, saunf powder, laung and hing , all other spices and also the oil left over, after frying of fish pieces.

Stir the masala, oil and water, by a ladle and bring the cooking pot to a boil.

Add the fried fish pieces to the boiling gravy.

Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins leave sides.

Add kadhmiri var masala , and cook for a few minutes more. 

The kashir gaadh is served hot usually with plain boiled rice.
Sometimes dried or fresh apricots are also added, additionally in the masala just to give a tart taste...

Orange and walnut salad

Orange Walnut salad

Ingredients

Oranges 2
Walnuts Deshelled 4-5
Dressing
Orange juice 1/ 2 cup
Corriander leaves handful
Green chilli 1
Sugar 1/2 tsp
Salt
Black pepper powder 1/2 tsp

Method

Peel oranges. Remove skin of each orange  segment.  Cut in half.
Roughly chop walnuts.
Blend all ingredients of dressing  in blender.
In mixing bowl  add oranges, walnuts .
Pour dressing over it and mix well. SERVE immediately with garnishing  of chopped corriander.

Besani Beans

Besani Beans

Ingredients

Green beans 250gms
cumin seeds 1tsp
turmeric powder/haldi1/2 tsp
Red chilli powder 1 tsp
Garam masala 1 tsp
Hing -pinch
Dry red chilli 1
Roasted besan/gram flour 2Tbsp
garlic cloves minced 2
Oil 3 tbsp
Salt to taste

METHOD

Cut beans into  pieces.

Boil them in water and drain.

Now, heat oil in wok. Add dry red chili, hing , jeera,  garlic. The add the beans and stir fry for five mins at low heat . They should be crispy.

Add salt, red chilli powder, haldi and roasted besan.

Stir fry till you get everything blends well with beans and oil leaves  sides.

Serve with  roti.

  

Dahi Kachori

Recipe from Iskon Temple

KARTIK Maas Special

Hare Krishna Dahi Kahori

Ingredients

• All purpose flour(maida)  – 2-cups 
Potatoes 2-3
• Plain yogurt – 1 cup
• Fine sev – 1-cup
• roasted cumin powder – 1-tsp.
Red chilli flakes 1 tsp 
• Green chili paste – 2-tbsp
• Dry Roasted besan 1/2 cup
• Lemon juice – 1-tbsp.    
• chopped corriander and green chillies
• Salt – As per taste    
• Oil for frying

Preparation

1 Boil Potatoes. Peel nd cut in small cubes.
2. Take all-purpose flour in bowl add pinch of salt znd 1 tbsp oil  and knead the hard but smooth dough using water.
3. Make small equal balls.
4. Cover with damped cloth for half an hour.
5. Mix roasted besan,  green chili paste, lemon juice, coriander leaves and salt. Mske a thick filling .
6. Flatten a ball in the palm and press the besan mixture in the center.
7. Round up and then flatten to make a patty and deep fry in oil.  keep aside.
Make a little hole in centre of each kachori
8. Soak the fried kachori in the plain yogurt.
9. Sprinkle a little salt, cumin seeds powder, boiled  potato cubes , red chilli flakes  and sev while serving.
 

Galgal adrak mirch Achaar

Galgal-Adrak-Mirch Achaar

Jammu wala achaar

Ingredients:

Gal Gal - 1 Kg
Mustard oil - 50 Gms
Ginger - 250 Gms  cut into 1" strips.
Green chillies  - 10-12
Salt - 250 Gms
Red chilli powder - 6 Tsp
Turmeric powder - 3 Tsp

Method:

Wash and cut the gal gal into cubes.
Let it dry for 1 hour.
Put cubes in a big mixing bowl.
Mix in salt, red chilli powder, turmeric powder and ginger strips and green chillies  Mix well with hands.
 Heat oil to smoking point.
  Put galgal with masala in sterlize jar.
Add the oil  to it and shake well .
Keep under sun for 7-8 days .

Fish Fry

Dam wali fry Machhi

This kind of fish fry you eat in shops in towns near Dam sites in J&K. The catches are from dam reservoirs. The fishes are fresh. Heres the recipe

Ingredients

Fish pieces  10
Lime juice: one lemon
Black pepper powder:1tsp
Onion:1 small
Garlic:3-4cloves
Ginger:1inch
Green chilies:2-3
Besan 1 tsp
Ajwain roasted n grounded
Salt to taste
Oil to deep fry

Method

1.  Marinate the fish pieces with lime juice, salt, black pepper powder.
Let the pieces marinate for 15min.
 2. II marinade
For that make a paste of onion, garlic, ginger,ajwain pwdr, green chilles , 1 tsp besan.
3. Make a smooth paste and marinate the fish pieces with the paste for 1hr.
4. Fry in hot oil till crispy.
Serve with grated mooli-imli chutney.

Stuffed Green chilli pickle

Bharwa Hari mirch Achaar

Ingredients:

15-16 big Green chillies
2 tsp salt
1 tsp turmeric powder
3 tsp  grounded Rai/mustard seeds
4 tsp saunf (fennel) powder
4tbdp Mustard oil

Method:

 Wash hari mirch/green chilli and wipe completely.

Slit mirch and leave to dry  for 1 hour.

 Mix all the spices and salt together. Mix 1 tsp oil to the masalas.

 Stuff the masala in the hari mirch.

 Heat the remaining oil till smokey.

Let the mustard oil cool down.

 Pack the green chillies  in an airtight jar. Pour oil over it.  Put leftover sruffing masala in it.

It takes around 5-6 days for  bharwan achar  ready to eat

  

Arbi Curry

Arbi Rassedar

Ingredients:

Arbi/colocasia 1/2 kg
Onion 2 finely chopped
tomato grated 2
garlic /ginger  paste-2 tbsp
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Coriander powder-2 tsp
Salt to taste
Garam masala-1 tsp
Chopped coriander leaves mustard oil-1 ladle

Method:

Peel and Wash arbi in warm water. Drain and dry. Cut in desired cubes and fry in hot oil and keep aside.
Heat oil in a pan ,add cumin seeds ,sauté.
Add onion and garlic-ginger-paste.
Saute till pink color
Now add all spices and salt.Stir for few mins
Add tomato purée ,bhuno till oil leaves sides.
Add fried Arbi cubes
Mix well and stir fry few mins. Add 2 cups warm water . Close the lid and allow it to cook for 10 minutes on low heat.
Garnish with corriander leaves
Finish with adding lemon juice.

Tamatar Nadru Kababs

Tamatar Nadru Kababs

Ingredients

1/2 kg lotus stem

Refined flour 2 tbsp
1 ladle mustard oil
1 black cardamom
2-3 green cardamom
1 bay leaf
1 tsp Kashmiri red chilli powder
pinch hing
1cup fresh tomato puree  1 tsp  jeera powder
1/2 tsp turmeric powder
oil for frying
1 tsp fennel powder
1/2 tsp dried ginger powder (saunth)
1/2 tsp garam masala
salt to taste
Method:

Wash well and peel lotus stems. Grate them .  Put  refined flour and salt .
Mix well.
Shape into oval kababs.
Fry in hot oil and keep aside.
In wok  heat mustard oil and add both  the cardamoms and bay leaf.
Add the hing and then the red chilli powder.
Keep stirring.
Add the tomato puree and the salt. Add the fennel and saunth powders and stir. Add jeera powder,
turmeric and some water.
When it comes to a boil, add the nadru kababs.
Simmer till the gravy is thick. Now add  garam masala and then serve hot garnished with chopped corriander.

Burmease Chicken Curry

Burmease Chicken Curry

Ingredients

1kg chicken
2 tsp corriander powder
1  tsp fresh grounded turmeric
4 tbsp  vegetable oil
1 tsp red chilli powder
2 tsp sweet paprika
2 onions ( chopped)
4 garlic cloves ( chopped)
1 " ginger chopped
1/2 cup tomato puree
2 tbsp fish sauce

Method

Sprinkle corriander powder, salt and grounded turmeric over the chicken and set aside.
In a blender  blend onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes puree and stir for a further 5 minutes. Add 2 cups of warm water n  fish sauce.
Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender.
Remove the lid and simmer for a further 15 minutes to reduce the sauce as per your choice.
pls add salt carefully as we are adding fiah sauce to the curry.

Lal Mirch ki Chutney

Lal mirch ki Chutney

A Style from hills

Ingredients:

Fresh Red chillies 250 gms
garlic cloves 2
mango powder 2 tsp
lime juice 2 lemons
turmeric powder 1 tsp.
Vegetable Oil 1 ladle.
a pinch of Asafoetida
cumin seeds 1 tsp
salt.

Method:

Wash and wipe the fresh red chillies, remove the stalks and dry them for two hrs .
Grind red chillies with garlic,salt , mango pwdr, salt and turmeric powder to a coarse paste using little water.
Heat oil in a small pan and crackle cumin seeds and add asafoetida and add this paste and mix well for five mins at low heat.
Switch off flame.
Add lemon juice. Mix well.
Ready to go with hot Rice and Dal

Dahi Ke Koftas

Dahi Ke Koftas

Ingredients:

1 kg curd

2 tbsp Besan
4 tbsp milk powder
1 tbsp ginger paste
1/2 cup chopped onion
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp garam masala
5 tbsp tomato paste
1ladle ghee
oil to fry koftas
salt

Method

1. Hung curd in muslin cloth overnite. Next day you get hung curd.
2. Mix the hung curd, besan , milk powder, ginger paste, salt in  large bowl.
3. Grease your palms and Make small balls from the mixture.
4. In a frying pan, deep fry the balls until it is light brownish in color.Keep it aside.
5.Heat ghee in another wok. Fry the chopped onion till pink color . Add the tomato paste, coriander powder, turmeric pwder n Red chili powder n salt. Bhuno till ghee leaves sides.
6. Pour 1 cup warm water in the above mixture and heat it on low flame for ten mins.
7. put all the fried balls  in the frying pan.
8. Heat it on high flame for further five mins. Add garam masala.
Garnish with chopped corriander leaves
9. Serve with Rice.

Kaddu ki Sabzi

 

Kaddu ki Sabzi

 

 

 

Kaddu ki Sabzi

Ingredients

Kaddu 1/2 kg...
Cumin seeds 1 tsp
Grated ginger 1 tbsp
Sugar pinch
Carrom seeds 1/2 tsp
Mango powder 1/2 tsp
Red chilli powder 1 tsp
Kaala namak as desired
Green chillies chopped 2-3
Oil 3 tbsp

Method

1. Peel and chop pumpkin into small cubes.
2. Heat oil in kadai
Add cumin seeds.
Allow to splutter
4. Add ginger and green chilli, fry for 10 seconds
5. Add pumpkin, all the spices, salt and sugar. Mix thoroughly and stir fry for a minute or two on high flame.
6. Reduce heat and cook until soft, stirring from time to time.
7 Add mango powder . Mix and serve.

Sukhi Arbi

Fasting Sukhi Aarbi

Arbi/colocasia  1/2 kg
Cumin seeds 1 tsp
Carom seeds 1/2 tsp
red chili  1 tsp
dry mango powder 2 tsp
oil  3 tsp

Method

Boil Aarbi.  Peel aarbi. Spread each piece on a flat tray.

Leave for 30 mins to dry.

Cut in desired pieces.

In pan, add  oil.

Add the carom seeds and let it splutter

Now add other spices.
Add the  arbi . Mix
the arbi well. Sautee at low heat till crispy.

Add amchur powder and salt.

Mix again well.
garnish arbi with green chillies.

  

Burnt Garlic Mutton

Burnt Garlic Mutton.

 

Ingredients

Mutton 1 kg
Burnt garlic 10-12 cloves     Green chillies  3-4
Mustard oil 1 ladle
Ghee 3 tsp
Red chilli powder 1 tsp
Corriander powder 1 tsp
Haldi 1/2 tsp
Cumin powder 1/2 tsp
Curd one cup.
Salt.

Method

Burn garlic with skin in dry pan over high heat. Take out.

When cool romove skin .

Make paste of green chilli and garlic.

Mix ghee and the paste of garlic- green chilies   with the mutton pieces . Add well beaten curd.
Add salt .  Mix well with hands.

Keep marinading for one hour.

In wok heat mustard oil,

Add mutton and stir fry till mutton is well sealed.  Add haldi, red chilli powder, corriander powder and cumin powder.

Cook at very low heat till mutton is soft and cooked.

Take care it will not stick to bottom. If needed sprinkle water while sauteeing.

Add one cup water and simmer for 20 mins.

Make gravy as per your choice.

  

Channa Chaat Jammu wali

Channa Chaat Jammu wali

Ingredients:

Boiled  Chickpea 1/2 kg.
Yogurt/curd/dahi 1/2 kg
Tamarind pulp. 2 tsp
 1 tsp Roasted Cumin Seed.
1 tsp Roasted Carom Seed
1 tbsp green chili paste.
ginger stripes 3-4
Onion Chopped 1.
Tomato chopped 1..
Green chili chopped
coriander leaves.

Method

Beat yogurt finely with roasted cumin, carom seeds , green chili paste and salt. Then take a serving bowl put chickpeas into it and then add the yogurt mixture into it

Now Mix  tamarind pulp, chopped onions, tomatoes, green chilies, coriander leaves , Ginger strips on top.  Serve immediately            

Arbi Lehsun wali

Arbi lehsun wali



Ingredients...

Arbi/Colocasia 1/2 Kg
Garlic minced 10 cloves
Onion, chopped 1
Turmeric, ½ tsp
Red chili powder 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Carrom seeds 1/2 tsp
Garam masala powder, ½ tsp
Aamchur ½ tsp
Salt, taste
Fresh green coriander leaves chopped
Oil

Method

Boil and peel Arbi. Cut in pieces

Deep fry these pieces in oil till crisp. Drain well and keep aside.

Heat about 2 tbsp of oil in wok. Add corrianderseeds,cumin seeds and carrom seds and onions and fry on low heat till pink.
Then add garlic. Sautee for few secs. Add turmeric, red chili powder and salt. Mix well . Add few drops water.

Add fried arbi and mix well so that the arbi gets coated with the masala.

Add amchoor powder. Add garam masala. If you want little gravy add 1/2 cup water and simmer for few secs.

Serve with tandoori pranthas...

Kangri Kachoris

KANGRI KACHORIS

In rainy season the kangri kachoris are favourite in my home. In this season the dough gets fermented so easily that our traditional food is fullof all tasty remedies to it.

The kachoris from Kangra Valley is nothing but fermented dough stuffed pooris with urad dal

Ingredients

• 3 cup whole wheat flour (roti atta)

• 1 cup urad dal (unskinned)

• 1 tsp fennel seed 

• 1 tsp coriander powder

• 1 tbspchopped green chilli

• salt

• 1/2 tsp  red chili flakes adjust to taste

• 2 tbspchopped ginger

• 2 tablespoon oil

• Oil to fry

Method

Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely , preferably in a food processor, using as little water as possible. The mixture should be dry.  In a bowl mix all the spices. and the dal paste .Mix well

 

    Make dough from wheat flour. Let it ferment in warm place for two three hours.  Oil your palm and knead the dough again and divide into  equal parts. Oil palm again and roll each parts into smooth balls. Set aside five minutes

Put dal mixture inside each dough ball and cover ball properly . Let all stuffed balls covered with damped cloth be in warm place for another hour.  With rolling pin soflt roll each ball into small pooris.

Heat oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.

Fry one Kachori at a time. Place the kachori  in the frying pan and press with a skimmer. The kachori/poori  should puff up. Turn puri over and cook  until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining kachoris

With knife cut fermented dough kachori in half and put lots of butter in it and enjoy with curd/alloo sabzi.

Aam ka Achaar ( Mango Pickle)

Aam ka Achaar

 

Ingredients:
1 kg raw green mangoes (cut
into 4-8 pieces each)
1 cup white sea/rock salt
3 tbsps aniseed/fennel seeds
1 1/2 tbsp mustard seeds
3 tbsps kalonji (onion seeds)
1 tbsp fenugreek seeds
5 tbsps red chilli powder
2 tsp sturmeric powder
3 cups (710 ml) mustard oil


Method:
Sterilise and thoroughly dry a glass
pickling jar.
Put the mangoes in the jar and cover with
salt. Mix well and cover the jar tightly.
Leave the jar out in the sun for a week so
that the mangoes soften.
Mix the aniseed/fennel, mustard, onion
and fenugreek seeds, chilli powder and
turmeric together.
Add this spice mix to the mangoes.
Heat the mustard oil till it smokes and
then turn off the fire. Allow the oil to cool
fully.
Pour this oil over the mangoes so that all
the pieces are submerged. Mix well.
Put the tightly covered jar back in the sun
for two weeks. Stir everyday to mix well.
Eat with stuffed parathas and yogurt or
with chapatis (Indian flatbread) and any
vegetable dish.

PEANUT RICE with Fresh Bean nd egg salad

PEANUT RICE with Fresh Bean nd egg salad

Ingredients
1 cup basmati rice...
2 cups water
Pinch Turmeric
1 tbsp. oil
1/3 cup raw peanuts
pinch hing (asafoetida)
1 teaspoon black mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 dried red chili, broken in two (alternative is chopped green chilis which adds more spice)
4 fresh curry leaves
juice of 1 lemon
salt

Method
Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.
In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
In a wok, heat 1 tablespoon of oil under medium heat. Then add the rest of the mustard seeds and hing.
Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, dried red chili and curry leaves
Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brownish hue. Add the rice into the wok and mix well. Fry for a few minutes.
Turn the heat off and mix in the lemon juice . Add in the peanuts and salt to your taste.. Serve with Salad
Green Bean and egg salad
•4 eggs
•200g green beans
•Crushed roasted peanuts
For the dressing:
•3 tbs olive oil
•1 tbs cider vinegar
•1tsp dijon mustard
.pepper
In a pot place eggs, cover with water, boil for 4 minutes. Trim beans cook in water for 3 minutes. Drain everything in a colander, than cool under cold water. Peel the eggs.
Whisk all the dressing ingredients together with some seasoning in a bowl. Cut eggs in half. Add the, beans, in a large bowl. Toss the salad with most of the dressing. Scatter the eggs, drizzle the rest of the dressing, then sprinkle crushed peanuts

Smashed Potato Chaat

Smashed potato Chaat

Ingredients

3-4  medium  Potatoes, 
3 tbsp.  Oil 
1 tsp Cumin seeds 
1/2 teaspoon Red Pepper Flakes 
3-4  tablespoon Freshly roasted Corn
1 tbsp chopped Mint leaves
 Chaat masala as per taste  

Directions:

1. Boil the potatoes in water to cover until tender, about 20 minutes.

Drain, let cool slightly, then with skin and cut in half lengthwise.
Press each potato half between the palms of clean hand, to flatten it. (The edges will become ragged.)

2. Heat the oil over medium-high heat and add the cumin seeds and red pepper flakes they should sizzle upon contact with the hot oil.

Quickly add the potatoes,  chaat masala, and salt, and cook, turning the potatoes a few times, until golden, 5 to 7 minutes.

3. Reduce the heat to medium-low, add toasted corn and cook until the potatoes are rich brown in color and somewhat crusty, 10 to 15 minutes.

Transfer to a serving dish, top with the mint leaves, and serve.

Enjoy Monsoon

KISHMISH KORMA

KISHMISH KORMA

 

Ingredients

 1/2 kg Mutton
  2 Tbsp ginger chopped
 5-6 garlic cloves chopped
6-8 tbsp. oil
2 Tbsp ghee
4 medium sized onions
3 badi ilaich
6  choti ilaichi
8 Clove
3 or 4 small cinnamon pieces
2 or 3 tez patta
2 Tbsp black pepper
1 tsp Zeera cumin seeds
1/2 tsp kaala zeera
  1/4 tsp javitri

1/4 tsp Jaiphal
 1 tsp dhania powder
Salt
2 tsp deghi mirch powder
1 cup yoghurt
 1 tsp garam masala
4 green chillies
  About 10 pieces kishmish (Fried till they become fluffy)

Instructions

take Sil batta and  grind ginger and garlic, pepper, javitri and jaiphal, kala jeera, jeera, badi and choti elachi , cloves  and cinnamon . keep paste aside

 Fry onions in oil and  ghee with a bit of salt till crisp.

Remove and put them on a kitchen towel to cool and dry till crisp.

In same oil/ghee fry the mutton till color changes, which will be about 10 minutes on medium heat.

Add ginger-garlic paste(made above) and fry for another 10 minutes on medium heat.

Cool a bit and add nicely stirred yogurt, spoonfuls at a time and keep blending 

 Cook till oil separates.

Add coriander powder, salt, red chillie powder, black pepper  , tez patta and fry well again on medium heat.

Add crushed cooked onions. Put hot water  whenever you feel the need. Keep stirring.

Cook on low heat till meat is tender.


Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering. Pour in curry.

 Simmer till consistency you like

 

Waazwan Kababs

Waazwan Kababs

 

Ingredients

1  Boneless  Meat ( Leg of Sheep or Goat)  1 kg
2. Eggs 2 nos  Beaten
3. Black Cardamom Seeds 1 tsp
4. Cinnamon Powder 1/2 tsp
5. Ginger Powder 1/2 tsp
6. Aniseed Powder 1/2 tsp
7. Red Chili Powder 1/2 tsp
8. Caraway Seeds 1/2 tsp
9. Salt 2 tsp or to taste.
10. Onion, medium size 1 finely chopped 
11. Garlic 5 cloves finely chopped
12 desi ghee/clarified butter 1/2 cup

Preparation

1. In  stone mortar and pestle , first cut the Meat into  very small pieces and .  Mix in  Eggs, chopped Onion and Garlic, crusged black cardamom, all the other Spices, Salt and a tablespoon of Clarified Butter.
Mix well and pound slowly

Go on mixing and side by side pounding  till a homogenous well blended Mince is formed.

Mount the Minced Meat on iron Skewers . Make smooth by applying oil in your hands. Usually they are 8" to 10"  long  'Kababs' of about 1" diameter are made.

Then roast the 'Kababs' on live Wood-Charcoals/ or Grill /Tawa

. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour. . Cut them into desired pieces and serve with onion and tomato Kachumar.

You can also fry hallf roasted Kababs  in shallow pans for tea parties

RISTA

RISTA

Ingredients

1. MincedMeat /keema 1 kg
2. Mustard Oil 1/2 cup
3. Aniseed Powder 1/2 tsp
4. Ginger Powder 1/2 tsp
5. Cumin Seeds 1/2 tsp
6. Garlic 5 cloves
7. Cloves 2 nos
8. Turmeric 1/2 tsp
9. Red Chili Powder 1/2 tsp
10.  Cockscomb Flowers  water 1/2 cup
11. 'Garam Masala' 1/2 tsp
12. Black Cardamom and Cinnamon Powder 1/2 tsp
13. Onion and Shallot emulsion 2 tbsps
14. Salt 1 tsp. or to taste
15  Arrowroot powder 1 tbsp
16 Garam masala

For onion and shallot emulsion

1. Onions 1 kg
2. Shallots 1 kg
3. Mustard Oil 1/2 kg
4. Clarified Butter/ ghee  100 gm

 

Method

1. Boil Cockscomb Flower in a cup of water, and strain and keep aside.
Mix Garam masala, arrarowt powder  and salt in keema and knead the mince meat well with hands till become smooth
 Make medium sized Balls from Keema by wetting your palms with little oil
2  Peel and chop timely the Garlic Cloves.
3. Heat the oil in deep pan till smoky , add chopped Garlic and the Cumin Seeds.
Stir till Garlic turns light brown. Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb liquid , Onion and Shallot emulsion , and Salt to taste.
4. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, along with Gravy.

For onion - shallot emulsion

1. Peel and cut off the hairy roots and green tops of Onions and Shallots. Chop these, lengthwise, into uniform pieces.
2. In a 'Kadahi', heat the oil till foam disappears, and then add butter and Suet (if used). Deep fry the chopped Onions and Shallots on medium heat,

. When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer. This oil can be used for cooking, or for future frying of Onions and Shallots.

3. Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle
Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use

 

Masala kaddu

MASALA KADDU

 

 

 

Ingredients:

• 3 Cups - Chopped Pumpkin/Kaddu/Kumdra
• 2 tbsp - Oil
• 1 tsp - Cumin Seeds
• 1/2 tbsp - Minced Garlic
• 4 to 5 - Green Chilies
• 2 Medium - Onions
• 1/2 tsp - Red Chili Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp -coriander powder
• To Taste - Salt
• 1/2 Cup - Water

 

 

Method:

1. Cut pumpkin into wedges, peel and cut in 1 inch pieces ,wash and keep aside. Peel and slice onion, slit green chilies.
2. In a pan or wok heat oil add cumin seeds and allow to splutter. Add garlic and saute until golden brown, now add onion, chilies and cook until onion becomes soft. Add pumpkin pieces and saute until it start to become soft.
3. Add salt, turmeric powder, red chili powder, coriander powder and mix well, cook for 2 minutes.
4.  Add 1/2 cup water and cook until pumpkin gets cooked fully .

 

Rajma Curry ( Kunniya)

Dogra Delicacy

Kunniya

(A special Rajma Dish)

 Ingredients

Rajma - 1 cup
onion 1 grated...
Tomatoes - 2 grated
curd well beaten 1/2 cup
big Badi elaichi - 2
Fresh green chilles - 2
Red chilli powder 1tsp
Salt
haldi pwdr pinch
Ghee desi - 4 tbsp
fennel seed powder 1 tsp corriander pwdr1 tsp

Method

Soak rajmash overnight. Pressure cook rajmah with salt and black cardamom with four cups of water.

Then take out rajma from water and Mash half of rajma with ladle.

Heat ghee in a kadai.
Add onion and sautee till pink colour. Add tomatoes and sautee

Lower heat and add the red chilli powder, saunf powder, haldi ,corriander pwdr. Add green chillies

Fry till the masala dries up.

Add curd and again sautee till ghee leaves sides.

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 you get dry Rajma curry with thick creamy gravy. ( amost no gravy)

This is called Kunniya.

A special Rajmah dish for special guests mostly made for spn in Laws of dogra families.

I have seen many elder ladies to add big fried paneer chunks into this simmering rajma dish to show Xtra love