Friday, February 28, 2014

Panner Santri

Cottage cheese in orange flavour gravy


Paneer 1/2 kg
corn flour 1/2 cup
chilli pwdr 1/2 tsp
salt to taste
Tomato puree 1 cup
soya sauce 1/2 tsp
chilli sauce 1tsp
tomato sauce 1 tsp
orange juice 1/2 cup
ginger garlic paste 1 tsp
big onion finely chopped One
Oil to fry


cut Paneer into chunks.

In a plate, take corn flour. Add salt to taste and red chilli powder for a little spice. Mix the dry ingredients well.

Mix paneer cubes in dry mixture and coat well.
Let it stand for half an hr and fry in hot oil. Take aside on paper napkin.

In a bowl mix soya sauce, tomato ketchup, chilli sauce, orange juice, ginger - garlic paste, tomato puree.

In wok over med to high heat put 2 tsp oil and heat it. Add chopped onion and saute well. After One min Add sauce mixed in a bowl to it and simmer well for five mins. Then mix 1/4 tsp corn starch in little water and add to sauce. Simmer n add fried paneer cubes.

Mix well n simmer till the consistency you need.
Check for salt if you need to add in the sauce.
serve hot.

Dry Lal Maas

Dry Lal Maas

A rajasthani Dish


Mutton/lamb 1 kg
3 tbsp mustard oil
4 cloves
1 black cardamom
1 bay leaf
1 cup sliced red onion
2 garlic cloves, minced
1″ ginger  minced
1 tbsp kashmiri red chili powder
1/4 tsp turmeric powder
1/2 cup thick curd
1 cup water
salt to taste
1 tsp desi ghee


In a pressure cooker , heat mustard oil till smokey . Switch Off heat ,   add the cloves, black cardamom and bay leaf.

Add the sliced onion to the pot and  Switch on heat and cook on medium till they turn brown. Once the onions have browned, add the mutton . Stir for two mins. Then add kashmiri chili powder & turmeric powder  and sauté uncovered for about 20 minutes till mutton is sealed.

Add the minced ginger and garlic sauté for another 5-8 minutes.

Next, reduce the heat to low and add the beaten curd . Sautee well.

.Also add the salt .

Saute uncovered for another 2 mins.

Add the water, ghee and close the lid and pressure cook till three whistles.

Let the cooker rest for half an hour.

Open the lid and adjust seasoning and gravy as per liking.

I kept it dry curry.


Thursday, February 27, 2014


Today is Shivratri. We offer so many things to Lord Shiva.
Today we make a milk drink .

Heres Badami Milk

Badami Milk


1 Big Glass milk
1 tbsp Sugar
10 almonds
1 tbsp melon seeds
Dry figs 2
1/2 tsp green cardamom powder
1/2 tsp rose water


1 Boil Milk and cool it.

2 Soak almonds in 2 cups of water.

Microwave high for 5 mins.
Keep aside. Allow it to cool. The skin will easily remove
Remove skin from all almonds.

3. Soak Dry figs and melon seeds in water
Let soaked items to stand for at least half an hour. Drain water and keep aside.

4. Grind dry figs, melon seeds and almonds without skin to a very fine paste.

5. Put paste in Grinder Jar add milk, sugar, cardamom powder and rosewater .

6. Grind to make badami Milk shake

7. Pour in glass and serve.

Medu Vada

Medu Vada

1 cup urad dal/black gram
¼ tsp crushed black pepper
½ tsp cumin seeds
1 green chili, chopped
a pinch of asafoetida
2 to 3 tbsp water or strained water of the soaked urad dal
salt as required
oil for deep frying


Rinse the urad dal / black gram in water for a couple of times.

Soak them in enough water for 4-5 hours
drain well and take all the lentils in the grinder jar.

first add 1 tbsp water and grind the lentils for a few minutes.

switch off the grinder and scrape the sides of the jar with a spatula and add the unground lentils which stick to the sides of the jar inside the jar.
add 1 tbsp water and stir with the spatula.
grind again in intervals scraping and stirring the batter a few times.

Add the crushed black pepper, cumin, green chilies, asafoetida and salt to the ground batter.

Mix well and keep aside.
heat oil in a kadai or pan for deep frying the vadas.

Shape the vadas

Fry them in medium hot oil till golden and crisp.
drain vadas on paper napkins and serve the vad hot with chutney

Tuesday, February 25, 2014

Kashmiri Meatballs and peas

Kashmiri Meatballs and peas


1kg finely minced mutton
200 gm boiled peas. 100 ml mustard oil.2 tsp LAL mirch powder2 tsp saunf powder½ tsp saunth powder1 tsp garam masala2 tbsp black cardamom seeds1 tsp cuminpinch hing (asafetida).2 tej patte (bay leaves).1 tbsp desi ghee


1. Put minced mutton in a big bowl. Add salt, mirch powder, saunf powder ( ½ tsp), pinch of saunth powder, few drops of mustard oil and two spoons of black cardamom seeds.
2. Mix the contents evenly. Now make oval mutton balls. In a pan Heat oil Fry meatballs at low heat till brown. Keep aside
3. In same pan at low flame and add zeera, hing, and half crushed laung and stir.
4. Now add kashmiri mirch, put about 50ml water and stir continuously till dark red colour appears and the water dries up.
5. Add half glass of water, saunth, saunf, bay leaves, salt and boil it.
6. Put the mutton balls one by one and cook on low flame for 10 minutes. Add peas .
7. Add garam masala and desi ghee and cook for another one minute.

Tomato Chutney

Tomato Chutney


Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Lemons 2
Mustard seeds 1/2 tsp


Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same  pan with little oil,   heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.

Monday, February 24, 2014


SHIVRATRI is coming . All Kashmiri households will cook a feast on that day to celebrate wedding of Parvitiji and Shivji. 

Lot  of vegetarian  dishes are made.

Here the famous DUM OLAV




1 kg medium size round potatoes
400 ml mustard oil.
2 tbsp kashmiri mirch (chilly powder).
2 tbsp saunf powder (fennel powder).
1 tsp saunth powder (ginger powder).
1 tsp  zeera (white cumin seeds).
1/2 tsp kala zeera (black cumin).
2 one inch pieces dalcheeni (cinnamon).
2-3 elaichi (green cardamom).
2 crushed moti elaichi (black cardamom).
6 half crushed laung (cloves).
1/2 tea spoon garam masala.
2 tej pate (bay leaves).
3 tbsp whipped curd.


1.Wash potatoes and put them in a big vessel.
2.Boil them
3.Pierce the peeled potatoes, preferably with a knitting needle. Make sure that they don't break.
4.Put oil in a deep frying pan and keep it on full flame till the smoke starts appearing.
5.Now put 5-6 potatoes at a time, the potatoes must be immersed in the oil completely, fry them on full flame till they start turning brown.
6.Now continue to fry on low flame till the potatoes start floating on the surface of the oil.
7.Take out the potatoes from the pan and fry rest of the potatoes in same manner.
8.Cool the potatoes for a while and then pierce them  carefully again with a knitting needle.
9.Take out the extra oil from the pan, put pan on low flame and put cumin, cloves, asfoetida and kashmiri red chilli powder with whipped curd and stir it continuously till dark red colour appears.
10.Put the potatoes in the red puree and toss it in such a way that it mixes with puree evenly.
11.Now add 2 big glasses of warer,fennel powder, dry ginger powder, salt, bay leafe, cardamom, black cardamom, white cumin and cinnamon  and boil.
12.Put it on a low flame till about half a glass of  gravy is left.
13.Add garam masala, black zeera and boil for another 2 minutes.
 Serve with Rice.

Sunday, February 23, 2014

Papad Rolls

Papad Rolls


Papads 5-6 ( I used Lizzat papads)

For the filling:

Boiled Potato mashed 2

Chopped Onion 1
Green chilli chopped 1
Coriander leaves . handful
Cumin powder ..... 1/4 tsp
Red chilli powder .. 1/2
Salt .to taste
Maida /fine flour  1 tbsp. ( for paste)
Oil to try


1. Heat 1tsp oil in a pan and saute onions and stir fry for half a minute.

2 Now add mashed potato and green chilli , salt and spice powders. Mix well .
Let it cool.

Keep aside

To make the rolls:

1. Soak the papads in water for only 10 seconds.

2. Place them on a flat surface and pat them dry with a kitchen towel.

3. Mix the maida with a little water to make a paste

4 place filling in one side of papad and make a roll.

5. Close / seal it well by the paste.

6. Do same with all papads.

7. Heat oil in wok and fry all papad rolls in low heat till brown.

Cut each roll into halves. Serve as Snack

You can make filling of your choice.


Lauki Koftas Kadhi.

 .A twist to normal Kadhi .


 For koftas...

1 Cup Bottle gourd ( lauki ),
1\4 Cup Bengal gram flour,
1\2 Tsp Red chilly powder,
Salt to taste,
Oil to fry.


2 Cups Curd,
2 Tbsp Bengal gram flour,besan
1/2 tsp Red Chilly Powder,
1 Tsp Coriander seeds
1\4 Tsp Turmeric Powder,
1\4 Tsp Garam masala,
2 Tsp Oil
Mustard seeds 1 /2 tsp
1\2 Tsp Cumin seeds
A pinch Hing,
1 Cup Water.
Curry leaves 2_3


Grate lauki and then add all of the ingredients for koftas.

Make the koftas, fry in hot oil till golden brown.
Keep aside.

Make the kadhi..

In a bowl add curd ,water,besan, salt,red chilli pwdr,turmeric pwdr. Churn well.

Put a pan to heat,add oil,cumin seeds ,mustard seeds,curry leaves,coriander seeds
and hing, temper for few sec. Now add the curd mixture.
Stir continously,until boil appears. Add garamgaram masala .
Let it boil for 5-6 Minutes.
Then add the fried koftas and allow to simmer for few secs. Garnish with coriander leaves.

Tip add the koftas, when to serve or else
they will crumble and absorb all the kadhi

Saturday, February 22, 2014

Homemade white Butter

Homemade white Butter

 Collect cream that comes on top layer of boiled milk when chilled in Refrigerator.
Collect 10 days or more in a bowl. Keep that bowl in freezer.
When you want to churn butter. Keep bowl out of freezer and let come to room temp.
Take a mixer tumbler. Pour all cream in tumbler.
For 4 cups cream add 1 cup chilled water.
Whip cream at medium speed in tumbler in mixie/ Grinder . Butter will come on top.
Collect butter in another bowl leaving butter milk at bottom.
Take another bowl having ice cubes in chilled water.
Pour all butter in bowl of ice cold water.
Then using clean hands make balls of white pure butter squeezing extra water.
This way all buttermilk will be extracted from white butter.

Keep butter in refrigerater. This lasts upto a week.

Enjoy with saag makki ki roti or pranthas

Kohalapuri Gosht Rassa

Kohalapuri Gosht Rassa



½ kg mutton
1 tsp turmeric powder
1 tbsp ginger garlic paste
1 cup oil, 8 cloves
8 peppercorns
1 tsp poppy seeds (khus khus)
1 tsp coriander seeds
1 tsp aniseed, 6 red chillies
2 large onions, chopped
½ coconut, grated
3 tomatoes,
salt to taste


1.Marinate the meat pieces in salt, turmeric and ginger garlic paste for one hour.

2. Heat two tbsp oil in a pan. Add cloves, peppercorns, poppy seeds, coriander seeds, aniseed and red chillies.
Roast the mixture.

3. Add onions and brown them. Next, add coconut, tomatoes and Saute the masala till oil separates.

4.Remove from fire and cool.

5.Grind to a paste. Keep aside.

6.In a pressure cooker, heat the remaining oil. Add meat . Stir fry till brown.

7. Add the masala paste and salt.
Add 1 cup water. Cook under pressure till meat is soft.

Serve with Rotis.

Makki ki Roti


Maize flour Rotis

Makki Ki Roti is a winter delight

For makki ki roti:

2 cups of maize flour /makki ki atta
1 tsp of Cumin seeds
Salt a pinch
Hot water as required
Salt to taste

For makki ki roti:

1. Mix all the dry ingredients in a big bowl.

2. Knead a soft dough ball  by using warm water.. Mix with palm well and make a smooth ball every time for a roti.  See picture.

3. Take a clean transperant plastic sheet over your Chakla /Cooking Board.
   Place Dough ball over that sheet.

  Wet your hand and Press gently the dough with your palm and move in circular directions to shape it     like a smooth roti. Keep wetting your hand with warm water for patting the Roti with paln to give smooth   circular shape.

Carefully remove the roti from sheet .

Now heat tava/griddle & place roti very carefully on it. Cook from one side

5. Flip & cook from other side .

Serve with your favorite curry

Murg Rassa

This is my  recipe which I cook only when want some thin chicken curry.

Murg Rassa


800 gms chicken
1 tsp cumin seeds
1 tsp corriander seeds
1 green cardamom
1 black cardamom
1 inch cinnamon stick
1 bay leaf
1 onion grated
1 tbsp ginger garlic paste
1 tomato grated
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp turmeric
Salt to taste
1/2 cup curd well beaten
Oil 2 tbsp


Roast corriander seeds, cumin seeds , green and black cardamom, bay leaf , cinnamon stick in pan and grind to powder.

Mix this powder in curd. Beat well and keep aside.

In a large pan Add onions and fry until they are light brown. Add ginger garlic paste and fry for a minute.

Add tomatoes and cook until the tomatoes are soft and oil begins to separate from the mixture.

Add red chilli powder, turmeric and salt and cook for a minute.

Add curd mixture and stir constantly for a minute.

Add the chicken and cook for 5 min.

Add 2 cups water and cook covered until the chicken is tender and the gravy looks flavoursome and  dense.

Serve hot with  rice.

Wednesday, February 19, 2014

Dum Monji

Dum Monji

Kohalrabi stems in kashmiri  spices


1 kg monji/ Kohalrabi stems/ Ganth Gobhi .
2 tsp red chilly powder
2 tbsp fennel powder
2 crushed black cardamom.
Pinch  asafoetida
1 tsp vari masala/ garam masala.
Mustard oil 1 /2 cup

Peel kohalrabi bulbs/ stems  and cut it into round slices .
Heat oil in a wok and start fry monji / kohalrabi slices.
Keep aside.
In same wok
Add red chilli pwdr and some water and stir continuously so that the mirch will leave its red color in oil.
As soon as the water evaporates, put asfoetida and monji /kohalrabi slices along with 1/4 cup water and mix well.
Transfer everything in a  pressure cooker.
Add 1 glass of water, fennel powder , salt and black cardamom and let it boil.
Cover it with lid and cook it up to two whistles .
Open the lid and add vari masala/garam masala  and cook on low flame for another few minutes.
Serve with Rice.


LAMB ROTI ROLLS:- Kids love them


500 gm of minced Lamb

1/2 cup vinegar for marinate
1 table spoon ginger-garlic paste
1/2 tea spoon of coriander powder
1/2 tea spoon of chili powder
1 tea spoon of garam masala
1/2 tea spoon of turmeric powder
Salt to taste
2-3 Table spoon Oil \
For pranthas
Maida/ Fine flour 1 cup
pinch salt
water for dough
Marinate the minced meat in vinegar, salt, turmeric, chili powder, coriander powder and garam masala overnight. Next day , make seekh kababs in skewers and spray oil grill them in griller.
Make maida parathas
Mix salt and fine flour in bowl . Make dough of flour using enough water. divide in balls and roll out thin rotis. Shallow fry pranthas on griddle over medium heat.
Put kabab on the paratha, ROLL n eat fresh! I love them with english musturd

Tuesday, February 18, 2014

Zeera aaloo

Zeera Aaloo


Cumin potatoes in olive oil
Boiled potatoes 250gms
2tbsp extra virgin olive oil
1 tsp cumin seeds
Garlic cloves 2-3 minced
1 tsp chilli powder
½ tsp turmeric powder
Chopped corriander leaves


Peel and cut potatoes in small cubes. Keep aside.
In a large, non-stick pan, heat the olive oil over a medium heat.
Once the oil is hot, add the cumin seeds, garlic mince , chilli powder and turmeric powder and fry for 1 minute, stirring continuously.
Now add the boiled  potatoes and fry for about 3-4 mins .
The potatoes should be crisp.
Garnish with corriander leaves .

Stuffed Chilli pickle

Instant stuffed chilli pickle


Six red big chillies
1 tbsp mustard oil
1/2 tsp Panch Phoran Mix
Pinch of hing
Stuffing masala :-
2 tbsp ground corinader
2 tbsp cumin powder
Salt to taste
1 tbsp mustard oil
1tsp fennel seeds
2 tbsp dry mango powder


Wash and pat dry chillies.
Mix ground coriander and cumin, salt, fennel seeds,dry mango powder and one tbsp oil in a one bowl.
Leave it aside.
Slit to open one side of chillies and stuff the masala in the slit chillies.
In low heat in wok add
oil and add panch phoran mix and hing.
When splutter slowly add stuffed chillies.
Stir fry chillies without lid for 5-7 minutes, keep checking so it doesn't burn.
Serve when cool.

Paanch phoran is Bengali Spice mix of five spices Equal quantity of cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds, and nigella (kalonji) seeds. These spices are mixed as whole spices . When you want to use paanch phoran roast them in little ghee and put in any curry or sabzi as Bhaghaar. 
you can make powder of this spice mix

Monday, February 17, 2014

Special Masala Egg burji

Special Masala Boiled Egg Burji

Hard Boiled Eggs 4
Oil 3 tbsp
Chopped onion 1
Tomato puree 1/2 cup
Special Masala
Corriander seeds 1 tsp
Cumin seeds 1 tsp
3 dry red chillies
Peppercorns 4-5
Tamarind paste 1 tsp
Turmeric powder 1/2 tsp
Raw rice 2 tbsp
For garnish
Chopped corriander leaves


Peel boiled Eggs and chop them with sharp knife.  Keep aside.
Dry roast raw rice, corriander seeds, peppercorns, cumin seeds and dry red chillies separately.
Grind all together to powder.
Put powder in bowl and add tamarind paste and turmeric powder. Mix and keep aside.
In a wok add oil and heat on medium flame.
Add chopped onion and  and Sautee till pink
Add tomato puree and sautee till oil separates.
Add special masala and salt  and sautee for five mins at low heat.
Add chopped boiled eggs and mix all in masala for few mins at low heat.
Switch off gas and garnish with corriander leaves.
Serve with rotis/ bread

Saturday, February 15, 2014

Kamal kakkdi ke kofte

Lotus stem Balls in cream gravy

Kamal kakdi ke kofte


For koftas
Lotus stem 250 gms
Clean , peel and grate.
Boiled potato 1
Paneer/ cottage cheese 100 gms
Cumin seeds 1 tsp
Chickpea flour 2 tbsp
For gravy
Grated onion 1 cup
Tomato puree 1/2 cup
Full fat cream 1/2 cup
Red chilli powder 1 tsp
Corriander powder 1 tsp
Turmeric powder 1/2 tsp
Garlic cloves chopped 3-4
Refined oil


Mix all ingredients of Koftas and make small balls.
Fry balls/ koftas in hot oil
Drain and keep aside.
In another pan heat 2 tbsp oil and add onion. Cook at low heat till pink.
Add garlic and all spices of gravy. Stir continuously.
When fat separates  add tomato puree and 1/2 cup water.
Simmer for 15 mins till gravy thicks and oil comes out
Pour full fat cream. Mix well.
Add balls / koftas and simmer for 2 mins
Serve immediately with roti or rice.

Thursday, February 13, 2014

Aaloo Prantha

Crispy Non stick Aaloo Prantha

Important tips

Boil potatoes and Peel when hot.
Let it dry for 30 mins at room temperature.
Grate them and mix potatoes mash well.
Add chopped corriander and green chilli.
Add cumin seeds , red chilli flakes and salt as per taste.
Mix the stuffing masala well with clean hands.
Make small lemon size balls of potato stuffing.
Keep aside.
Take out Atta/ wheat dough and make tennis ball size balls.
Roll each ball in small circle roti.
Place potato ball in centre of small roti. Seal from all sides and close the potli well. press in middle and roll out in big prantha shape
Take non stick pan. Brush the base with oil all over.
Heat pan on high flame.
When become too hot. Keep flame to low- medium.
Put rolled prantha in pan and cook both sides till crispy.
Takeout in a plate.
Make small holes with fingers on one side of prantha and put white butter on it

Tuesday, February 11, 2014

Chicken Curry in hurry

Chicken Curry in Hurry


Chicken 800 gms
onions grated 1 cup
Curd 1 cup
Cumin1 tsp
coriander powder 1 tsp
turmeric powder1/2 tsp
Red chili powder 1 tsp
garlic -ginger paste 2 tsp
Mustard oil 2 ladles
Tomato puree 1 cup
Green chilies 1
garam masala
Desi ghee 1 tbsp


In wok over medium heat add oil. Add cumin seeds and Add onion paste.

Fry onion paste in oil to light brown. Add ginger-garlic paste, yogurt, coriander powder, red chili powder, turmeric powder, tomato, and salt.

Mix and sautee/ fry for 2-3 mins .

Let it cool and blend masala in blender with one cup water.

Keep masala aside in bowl

In another wok add little oil and then add the chicken.

Sautee chicken in oil and let it cook till the chicken becomes sealed and crispy.

Add blended masala and simmer at low heat for 20 mins.

Add garam masala and green chilli.

Cook till the consistency of gravy you need.

Finish off with adding desi ghee.

Serve after giving standing time of 10 mins.

Nadru Yakhni

Nadru Yakhni

Lotus stem in Yogurt gravy


1 kg  Lotus stems
3 tbsp fennel powder
Pinch asafoetida
1 tsp cumin
1 tspa black cumin
4 black cardamom.
1 tsps ginger powder.
2 bay leaves
salt to taste.
1 cup mustard oil.
2 cups of beaten curd
Peel of the lotus stem ane cut it into 2" size pieces and soak in luke warm water for 10 minutes.
Now clean the holes of all the pieces with the help of a needle.
Put the cleaned pieces in a pressure cooker along with salt, tej patte, 2 glasses of water and pressure cook up to 5 whistles or till tender.
Heat oil in a pan. Put cumin and asfoetida along with whipped curd and stir constantly to avoid curdling till it starts boiling.
Stop stirring and add remaining salt, fennel  and gingr pwdr and boil it for one minute and then add in the cooker with lotus stem.
Boil the whole contents for 10 minutes on low flame.
Add black cardamom  and black cumin  crushed between the palms and boil for another two minutes.

Serve hot with boiled rice.

Monday, February 10, 2014

Kashmiri Palak Paneer

Kashmiri Palak Paneer

I kg Spinach Leaves ( prefer hills spinach)
1/2 kg cottage cheese/ paneer
2 tbsp red chilly powder
2 tbsp fennel powder
1 tsp ginger powder
1 tsp cumin
1/2 tsp black cumin
hing /asafoetida a pinch
mustard oil 1/2 cup


Fry big cubes of paneer
Wash spinach leaves
Heat oil in a wok .
Now put cumin and asfoetida and spinach .
Cook till all water from spinach evaporates and oil leaves sides of wok.
Put red chilli poqder and stir till oil separates and dark red colour appears.
Add one glass of water and mix fennel seeds and ginger powder.
Cover it with a lid simmer for 5 mins.
Open  the lid, mash spinach with a ladle and add fried paneer in it.
Put black cumin and cook for another 5 minutes on low flame with constant stirring.
Serve with boiled rice.

Spicy Kashmiri Chicken Curry

Mirchi Kokkur

Spicy chilli chicken curry

Chicken 1 kg
Tomato paste 1 cup
Yoghurt 1/2 cup
Kashmiri Chilli powder 2-3 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Cloves 2
Cardamom 2
Cinnamon stick 1
Bay leaf 1
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Aniseed powder 1 tsp
Salt to taste

Heat oil in a pan. Add red chilli powder, cloves, cardamom, cinnamon stick and bay leaf. Cook for a minute with few drops of water.
Add ginger and garlic paste and fry for a couple of more minutes. Add yogurt and cook till the raw smell of the curd disappears.
Then add the chicken and fry again for five minutes.
Add coriander and cumin powder and salt.
Put in a cup of water with the chicken, cover and cook for about 15 minutes until it is three-fourth done.
Add tomato paste, stir well on low flame.
When the chicken is almost done,  add all the spices, coriander leaves and green chillies.
Cover and turn off the stove after a minute.

Sunday, February 9, 2014

Poha Cigars

Poha Cigars


Poha/ Beaten rice 1 cup
Mashed potatoes 1 cup
Chopped onion 1
Chopped green chilli 1
Red chilli flakes 1 tsp
Cumin seeds roasted 2 tsp
Chopped corrriander leaves handfull
Oil to shallow fry


Wash Beaten rice in colander under running water well 2-3 times and keep aside for draining.
In a big bowl add mashed potatoes and all spices.
Mix well.
Add drained beaten rice/ poha.
Mix well and divide in balls.
Shape each ball into cigar by wetting your palms.
Heat oil in non stick pan.
Shallow fry poha cigars.
Serve with mint chutney.

Saturday, February 8, 2014


Malabari Murg


For the Masala:
Oil – 2tsp
Onion – 1/4 , large, finely sliced
Whole Coriander Seeds – 3 tbsp
Dry Red Chillies – 4-5 (or to taste)
Garlic Cloves – 6, large, chopped
Ginger – 1 tbsp, minced
Shredded Coconut – 1/3 cup
Water – 1 cup

For the Curry:
Oil – 1 tbsp
Onion – 1/2 large, finely sliced
Curry leaves-4-5
Green Chillies – 6 or to taste, slit
Salt – a sprinkle
Tomatoes – 2, medium, sliced
Turmeric Powder – 1/2 tsp
Chicken – 700-800 gms Water – 1 cup


For the Masala:

1. Heat Oil in a pan on medium heat.
2. Once hot, add in the finely sliced Onions.
3. Add in the Coriander Seeds and the Dry Red Chillies.
4. Cook for about 1-2 minutes.
5. Add in the Garlic and the Ginger.
6. Allow this to cook till the Onions are caramelized and the whole mixture well done.
7. Add in the Coconut and allow it to toast and get a little golden in color.
8. Transfer, allow it to cool down and grind (to a fine paste) with 1 cup of Water, adding little at a time.
9. Keep aside.

For the Curry:
1. Heat Oil in a pan on medium heat.
2. Add in the Onions and the Green Chillies and mix.
3. Sprinkle a little Salt
4. Allow the Onions to brown color.
5. Add in the Tomatoes and cook till they are all integrated with the Onions.
6. Lower the heat and add in the ground Masala cooked above
7. Increase the heat a bit and allow the mixture to come to a boil.
8. Do the taste test and adjust the spices as needed.
9. Allow it to come to a boil then add in the chicken.
10. The Chicken will change color from pink to white and is then sealed.
11. Add in the amount of water you need to make gravy.
12. Mix well and cover and allow the Chicken to cook. This will take 30 mins
13. Be sure to keep and eye on it and keep stirring ever once in a while till done.
Garinsh with more dry chillies n coriander seeds. Mix for three to five mins and serve.

Besani Mathri

Besani Mathri


Chickpea  Flour 1 cup
Fine Flour 1/2 cup
Carom Seeds 1 tsp
Black Peppercorns crushed
Red chilli flakes 1 tsp
Melted Ghee/ clarified butter
Oil for frying


Mix both the flours in a bowl .
Add carom seeds, black-peppercorns, red chilli flakes , clarified butter  and salt.
Mix it
Make smooth and soft  dough using warm water
Heat oil in wok over medium heat.
Divide the dough into small   balls.
Press each ball with your palm and roll in a circular shape.
When oil is hot put some mathris .
Fry these mathris on low flame till it is light golden brown and crisp.
Serve with hot cup of tea.
You can store them in a sterlized air tight container for month .

Himachali Chaaj Meat

Himachali Chaaj Meat

Himachali Chaaj Meat

The dish from Kullu Valley


 Buttermilk / Chaaj 1 Ltr

 It is the liquid which is left behind after CHURNING Butter

 Mutton 1 Kg
 Corriander Powder 2 tsp
 Red chilli powder 1 tsp
 Turmeric powder 1 tsp
 Fresh roasted and grounded Cumin seeds Powder 2 tsp
 Green cardamom powder ½ tsp
 Cloves 2-3
 Cinnamon 1 inch broken
 Refined oil 3 tbsp
 Garam masala 1 tsp
 Onion paste of two onions
 Ginger garlic paste 2 tsp


 In a pressure cooker heat oil on medium flame.
 Add cloves and cinnamon . Fry for 2 -3 secs. Add onion paste and ginger and garlic paste. Sautee till pink.

 Add mutton and cook till it is sealed and become little brown. Add all spices except garam masala.

 Fry for 10 mins at low heat.

Add chaaj / Buttermilk and Simmer for another 5 mins.

  Pressure cook till 2 whistles.
 Open the lid after 10 mins and add garam masala and adjust gravy as per your liking

Friday, February 7, 2014


Dogras Cuisine


Potatoes in Mustard sauce

Lemon size potatoes - 1/2 kg One BOwl of thick curd- well beaten MUstard powder(Grounded RAI) 2 full tsp salt to taste red chilli powder- 1 tsp haldi powder 1 tsp zeera 1 tsp mustard oil- 1 tbsp


PUT Rai/mustard powder in Curd and beat well. Keep aside for 1 hour. Rai will make CURD fermented. Boil and peel potatoes. In a kadai,. add mustard oil. Crackle zeera . Add boiled potatoes

Mix well and sauté in oil till crispy. Add salt, red chilli powder and haldi. Saute for 5 mins at low heat. The potatoes will become crispy and well coated in masala. They should be hot enough. Switch off the stove and immediately add curd and rai mixture. DO not heat again. Mix well and keep the AURIA in bowl . After it comes to room temperature keep in refrigerator.

Serve cold as a side dish.

Thursday, February 6, 2014

Taro stir fry

Kachaloo Tadka

Taro Stir Fry

Kachaloo/ Taro roots 1 kg
Carrom seeds 1 tsp
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Refined oil 2 tbsp
Chopped corriander and green chilli for garnish


Boil and peel Taro/ Kachaloo.
Cut in small cubes and keep aside.
In wok over medium heat put oil.
Add carrom, cumin and corriander seeds
When sizzle, add taro cubes and stir fry for 2-3 mins. Till they become crispy.
Add all spices and sautee for few seconds.
Garnish with corriander leaves and green chilli.
Serve hot with roti/ bread.

Wednesday, February 5, 2014

Rava Uttapam


SPICY SAMOLINA Pancake with Corriander Dip:-


1 cup semolina (rava)
1 tbsp grated ginger
1 cup yogurt
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tbsp chopped green chillies
Salt to taste
oil for cooking
For The Serving
Chopped corriander in Hung Curd with salt


1.Heat a pan and roast the rava for 2 minutes.
2.Combine the roasted semolina, ginger and yogurt in a bowl and mix well, adding water if required.
3.Cover and keep aside to ferment for 40-60 minutes.
4.Add the salt and mix gently.
5.Heat the oil in a non-stick pan, pour a ladleful of batter and spread it in circular motion to make a thin uttapa.
6.Top it with little onions, tomatoes and green chillies.
7.Cook from one side, using little oil, turn over and cook from the other side.
8.Make more such pancakes and serve with the corriander dip.

Tuesday, February 4, 2014

Tamatri Paneer

Tamatri Paneer


Paneer/ Cottage Cheese cut in cubes 1/2 Kg
Tomatoes 3 chopped
Ghee/ clarified butter 3 tbsp
Red chilli powder 1 tsp
corriander powder 1 tsp
Turmeric powder 1/2 tsp
Kasoori methi 3 tsp
Ginger 1" grated
Garlic 5-6 cloves grated
sugar pinch


In a deep pan heat ghee/ butter over medium heat add chopped tomato, ginger garlic and sautee till tomato gets soft and mashed. Switch off gas and cool it.

Blend in blender with half cup water.  Keep aside.

In same pan pour tomato masala and let it simmer over low heat.
Add turmeric powder, chilli pwdr, corriander powder and salt.
Simmer for 5 mins.

Add paneer cubes and boil for 2-3 mins. Add sugar.
Add kasoori methi to finish off.
Keep consistency you like.Serve hot with rotis.

Monday, February 3, 2014




Beaten Rice / Poha– 2 Cups
Onion – 1 Large
Green Chillies chopped – 3
Mustard Seeds – 1 tsp
Fennel seeds– 1 tsp
Roasted Peanuts  with skins– 1/2 cup
Oil – 1 tbsp
Turmeric – 1/4 tsp
Sugar – 1/2 tsp
Chopped Coriander Leaves – handfull
Asafoetida – A Pinch
Curry Leaves – A Few
Lemon juice 1 tbsp
Salt to Taste


Wash beaten rice and drain very well. Keep aside.
Chop the onions .
In a wok, heat the oil.
Add mustard seeds and let it splutter.
Add the peanuts .
Add  green chillies and fennel seeds.
Fry for a minute.
Add onions and fry till they turn transparent.
Add asafoetida, turmeric powder, salt, sugar, and curry leaves.
Stir fry for about a minute or till the sugar dissolves.
Add the beaten rice and sautee for 2 mins.
Garnish with  chopped coriander leaves.
Serve warm with drizzling of lemon juice.

Sunday, February 2, 2014

Peas Sundal

Peas Sundal


  A south Indian dish which is very quick to make . It is full of flavours.
You will love with Hot tawa chapatis.
1 cup Boiled Fresh Peas
1 tsp black mustard seeds
1 tsp urad dal (soaked in water for 15 mins and drained.
a pinch of hing.
2 dry red chilies
10-12 curry leaves
2 to 3 tbsp fresh grated coconut
Haldi and red chilli powder 1/2 tsp each


Heat oil in a pan. Add the mustard seeds. When the mustard seeds will crackle add the urad dal, hing , curry leaves, dry red chillies,. Saute and add boiled peas. Saute at low heat for 2 mins. Add salt, haldi, red chilli powder and Salt.
Saute more at low heat for 5 mins.
Switch off the flame and add the coconut.
Stir well.

This is generally served as Prasadam during Navratris/ Festivals.


Minestrone soup


Minestrone soup --


Minestrone soup --


2 Tablespoons olive oil
1 chopped onion
2 carrots, cut into slices
100 gm green beans, cut into pieces
1 stalk of celery, cut into small pieces
2 large tomatoes, cut into cubes
1 cup small pasta
1 liter of vegetable stock
400g peas
Salt & Pepper & Thyme
Fresh chopped parsley for garnish


In a skillet over medium heat add olive oil & onion & fry onions till soft & golden.
add the green beans, Carrots ,Celery, Tomatoes & Stock, wait till it boils & leave it to simmer for 10 minutes.
Add the Pasta then leave to simmer for 5 more minutes then add the peas & cook for another 5 minutes.
Add Salt, Pepper & Thyme according to taste.
You may also add more stock or water according to your taste.
Serve with bread & garnish with freshly chopped Parsley.

Desi Ghee Tori

Desi Ghee Tori

 Jammu people love their sabzis , Dals , Rajmahs with lots of desi Ghee in it.
Know that weak heart people will stay away from these but Tadka in Desi ghee makes the curries awsome.

You need

Tori / ram tori 1 Kg
Desi ghee 1 tbsp
tomato puree of 2 big tomatoes.
zeera 1 tsp
red chilli pwdr 1 tsp
turmeric pwdr 1 tsp
salt to taste
Garam masala 1 tsp
ginger paste 1 tsp


Peel Tori and wash.
Cut in small pieces
In kadai add ghee . Put on low heat.
Add jeera n let it splutter. Add ginger paste.
Add tori, salt, red chilli power, turmeric pwdr and let it cover n cook .
When qty reduces to half and tori cooked 80% add tomato puree. Let it simmer. When ghee separates add garam masala. Add more extra desi ghee if you want at this stage.
Simmer 1 min more n serve hot with roti / rice.



Saturday, February 1, 2014

Crispy rice flour crepes with veg filling


Crispy rice flour crepes with veg filling





1 cup water...
½ cup rice
  1 teaspoon cumin seeds
4 Tablespoons finely chopped cilantro
 2 tablespoons finely chopped ginger
 Oil 3 tbsp

For filling

Chopped boiled potato ,
green bell pepper
 mix well and add salt n pepper.


In a bowl, add the rice flour, salt, cumin, and water and whisk into a thin batter.

Add the ginger, chili, coriander leaves and mix.

Prepare a large non stick pan and heat on medium.

When hot, add a few drops of oil and spread on the pan.

Fill a ladle with the batter and drop/drizzle it on the hot pan to make a lacy crepe.

Drizzle a few drops on oil on the edges.

Cook on medium heat until the edges start to leave the pan and look golden. 5-7 minutes.

Put filling in middle n fold and serve with chutney.

Peas Mini Cutlets

Peas Mini Cutlets


Boiled Potatoes 2 large

Fresh peas 1 cup

Handful of finely chopped cilantro

1/2 tsp cumin powder

1tsp finely chopped ginger and garlic

green chilli chopped

Fine flour 2 tsp

Oil for deep frying



Mash the boiled potatoes.

Blend raw fresh peas in blender .

Add all  the ingredients along with potatoes and peas in a bowl  and mix well.

Make small patties and shallow  fry  on both sides in hot pan over medium heat.

Serve with tamarind chutney.

Arbi ke kabab

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