Monday, March 31, 2014




250gms Curd (Cold)
pinch of Black salt
2 green chillies
1/2 tsp roasted and crushed cumin seeds
Mint leaves- 4-5
 Salt to taste

Beat the curd till it becomes smooth. (like butter milk) add upto 1 cup of water as required .

In a BLENDER  Add the salt and black salt. , curd, mint leaves  green chillies .

Blend well. Garnish with crushed cumin and serve Chilled.

Sunday, March 30, 2014

Murg pahadi

Murg Pahadi


1 Kg Chicken
Ginger 1 Inch crushed
Garlic 15-20 Cloves crushed
Green Chilies - 8
Onion - 6 Medium
Tomato - 4 Turmeric Powder - 1 Tea Spoon
Coriander Powder - 2 Tsp
Red chili Powder - 1 Tsp
Salt to taste
Mustard oil 3 ladles

To crush in stone mortar

Cloves - 5
Black pepper - 8
Black Cardamom - 2
Green Cardamom - 4
Bay leave - 2
Cinnamon - 1 Inch stick


In a wok put Mustard oil
Now add crushed spices.

Once the spices starts to crackle add chopped onion and fry until they are pinkish brown,

now add crushed ginger and garlic and fry for 3 minutes, add chicken pieces and fry for 2 minutes and add all dry spices and salt .

Cook in very  low flame.

When curry start leaving fat add chopped tomato and let simmer for 10 Minutes with a lid on.

Now add 1/2 cup hot water and let it cooked till chicken is nicely cooked and tender.
Serve with rice.

Note : pls do not use electric grinder. Use manual way of grinding spices.


Jammu cuisine.


A sweet and sour Curry made with Gram Flour dumplings

for Besan Dumplings

Besan/Gram Flour  1 cup
water as required
kasuri methi 1tsp
red chilli flakes 1 tsp
chopped green chilli one
zeera 1/2 tsp
oil to fry

for khatta/Sour Sauce

Tamarind paste 2 tbsp
Jaggery 1 tsp
,Fenugreek seeds 1/4 tsp
,Cumin seeds 1/2 tsp
, salt to taste
red chillies1 tsp
1/2 tsp
,oil 2 tbsp


Make dumplings by mixing besan, water,salt,zeera,red chilli flakes,kasuri methi and green chilli.
This should be a thick batter.  Make small balls  and fry in oil. It will make 9-10 besan balls.

 Heat oil in another pan and put fenugreek seeds when it is hot. As the seeds turn brown add cumin seeds, turmeric and red chilli and one and half cups water.
Simmer it.
Pour thick paste of tamarind into the pan
Add dumplings . Simmer for 5 mins.

Put jaggery into it and boil till it melts. The water should be dried upto half qty.


Serve with Rajma or Dal and rice.

Saturday, March 29, 2014

Spicy Jackfruit

Spicy Jackfruit


1/2 kg young green jackfruit
1/2 cup chopped onion
3 garlic cloves, roughly chopped
3 tbsp tomato paste
1 tablespoon fresh ginger, peeled and minced
1/2 tsp red chilli flakes
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp green cardamom powder
Chopped green chilli 2
1 tsp corriander powder
Freshly cracked black pepper
Salt to taste.
Refined oil 2 tsp


Peel and cut Jackfruit in pieces. Wash the jackfruit in several changes of water.
Drain properly.

Put oil in a wok. Add onion, garlic and ginger and sautee till pink.

Put the jackfruit in a slow cooker, add the rest of the ingredients and sauteed onion -ginger-garlic with oil and enough water to just cover the jackfruit. Set the cooker for 3 hours, stirring occasionally. The jackfruit should be fork tender and come apart easily.

Wednesday, March 26, 2014

Egg Curry ( Daniel's) recipe

Source :

During British rule, British incorporated Indian spices in their foods and adopted or created some very well known recipes

Jalfrezi cooking method was developed for the British
At the end of the Raj, Indian restaurant in UK developed Tikka Masala

British adopted Malai as clotted cream for 'Bread and Butter Pudding'

Vindaloo was developed during Raj, but introduced by the Portuguese.

Egg Curry (Daniel) Recipe


Florence Daniel published an egg curry recipe using curry powder recipe of Dr. Kitchener.

The Healthy Life Cook Book' by Florence Daniel was published in 1908. The second edition was published in 1915. Mr. Daniel was a 'Straiter', member of a sect of food-reformers .

Heres his recipe

Daniels Egg Curry


1 large onion,
1 dessertspoon curry powder,
1 oz. butter
3 hard-boiled eggs,
1 dessertspoon tomato pulp,
1 teacup water.


Shred the onion, put it in the stew-pan with the butter, sprinkle the curry powder over, and fry gently until quite brown. Shell the eggs and cut them in half.
Put in stew pan with the tomato pulp.
Add water.  Simmer till water evaporates to 1/3rd.
This will take 15 mins.
Serve with rice.

Curry Powder by Dr Kitchner.

3ozs. coriander seed,
2½ ozs. turmeric,
1 oz. black pepper,
½ oz. lesser cardamoms,
¼ oz. cinnamon,
¼ oz. cumin seed

Put the ingredients into a cool oven and let them remain there all night. Next day pound them thoroughly in a marble mortar, and rub through a sieve. Put the powder into a well-corked bottle.

Stuffed Potatoes

Stuffed Potatoes


• 6 medium Potatoes, Parboiled , Peeled, Hollowed with an Apple Corer.
•3 Tbsp Olive Oil...
•1 Tbsp Lemon Juice

For the Filling:

•2 tbsp finely chopped green beans
•2 Tbsp Red Onion, finely chopped
•1 1/2 Tsp Cumin Seeds
•1 tsp Garam Masala (Indian Spice Mix)
•1/4 Cup Paneer, mashed
•1/2 tsp Cracked pepper
•1/2 tsp Ginger-Garlic paste
•Salt for taste

For the Coating:

•3 Tbsp ChickPea Flour/Besan
•1 Tsp Ginger-Garlic Paste
•4 Tbsp Thick Yogurt
•1/8 Tsp Salt
•1/2 tsp Dried Fenugreek leaves


•Core the parboiled potatoes using an apple corer.
•In a pan, heat a tbsp of oil and add the cumin seeds and chopped onions.
•Saute the onions till they are transparent. Add ginger garlic paste and fry for a minute or two.
• Throw in the chopped beans and saute for a minute.
•Sprinkle a little water, lid the pan and cook the vegetables for 5 minutes.
•Add Garam Masala, salt and pepper and stir. Cook for a couple more minutes.
•crumble the Paneer.
•Add to the mixture and mix well . Cool the mixture. Set aside
•Dunk the potatoes in the Yogurt-Flour Coating and fry. Cut in halves
Serve with mint chutney

Amla ka achaar

Amla ka Jhatpat achaar

Amla- 1/2 kg

Ginger -1 inch

Sugar - 3 tbls -optional

Chilli powder - 1 tsp

Turmeric - 1/3 tsp

Salt - 1 tsp

Oil - 3 tblsp

Fenugreek seeds - 1/2 tsp

Fennel seeds - 1 tsp


Pressure cook the amla for 3 whistles.Remove the seeds and separate the slicesChop ginger in long slices.
Heat mustard oil in a kadai, add fenugreek and fennel seeds, and when it starts crackling add amla, ginger and green chillies.Saute for few minutes on low flame.Add all the spices and sugar and mix. Cover and cook on a low flame for 5 mins.Cool down completely, and then store in a sterlized jar

Relish with dal and chawal.

Mongra and Aaloo

At the end of winter season in Jammu when Radish are vanished from markets, you get Radish Pods.

These are called "Mongras" in North India.

Actually these are the " Mooli ki Fali" which is grown in Radish plant stems. Some radishes are left under soil to let it grow for pods.
These pods have strong radish flavour.

So here

Mongra Aaloo ki Sabzi

250 gms fresh radish pods
2 potatoes
3 garlic cloves, crushed
1 tbsp mustard oil
1 tsp cumin seeds
pinch of hing
1/2 tsp turmeric
1 tsp red  chilli powder


Wash the radish pods. Top and tail them. Chop them.
Peel and cut the potatoes into small cubes.
Heat oil in a heavy bottomed pan.  Put on medium flame.
Add the cumin seeds .
Add garlic and hing . Sautee for few secs.
Add  turmeric and red chilli powder
Add potatoes and radish pods.
Sprinkle salt and mix. Cover and cook till potatoes are done.

Tuesday, March 25, 2014

Malai Mushrooms

Malai Mushrooms


Button Mushrooms 400 gms
Tomato puree 1/2 cup
Cumin Seeds 1 tsp
Red chilli powder ½ tsp
Coriander powder 1tsp
Melted butter 50ml
Ginger flakes 2 tsp
garlic cloves chopped 3-4
Fresh cream ½ cup


· Cut Mushroom in four slices

· Heat butter in pan over low heat.
When it shows bubbles
· Add cumin seeds n crackle
· Add mushrooms, red chili powder, Salt, Coriander powder and Ginger- garlic Saute till all water from mushrooms evaporates and they shrink and cooked.
It took 15 mins at low heat.
· Add tomato puree .
· Cook in low flame for 5-6 mins
· Add fresh cream and cook on high flame till masala leaves fat.
· Garnish it with coriander leaves n green chilies.




 Plain Flour- 1 cup 

 4 tsp- Melted Ghee ( Clarified Butter) 

 salt- a pinch 

 Water-for making dough 

 Boiled potatoes- 1 cup 

 Chopped coriander- 1/2 cup 

 Chopped chillies- 2 tsp

 Salt- to taste 

 red chilli Flakes- 1 tsp 

 Vegetable oil for deep frying 


 1. Take plain Flour (Maida)

 2. Add Melted Ghee ( Clarified Butter)and pinch of salt. 

 3. Mix well 

 4. Use little water to make a firm dough. 

 5. The dough should be very firm. 

Make small balls and roll them in 5 " X 2" ovals. (You can make round rotis and cut into semicircles) 

 6. Keep aside. 

 7. For filling add vegetable oil in pan over low heat.

 8. Add boiled potatoes (cut in very small cubes), chopped green chillies, chopped Coriander, salt, pinch of salt and red chillies flakes. 

 9. Sauté well and cook for 3 mins. Remove and keep aside for cooling. 

 10. When cooled Fill each samosa (making in cone shape first )with little mixture and seal the cone with wet fingers along the sides. DEEP Fry each samosa in hot vegetable oil in big skillet.

 11. The oil should be hot enough before frying. 

 12. Then keep flame low and fry samosas in low heat. 

 13. You can use any fillings like keema, peas and cabbage mixture All well cooked and dried.

Monday, March 24, 2014

Arbi Bhaji

Arbi Bhaji


Arbi/colcassia 1/2 kg
Carrom seeds 1 tsp
Cumin seeds 1 tsp
Corriander seeds 1 tsp
Red chilli powder 1 tsp
Dry mango powder 1 tsp
Turmeric powder 1 tsp
Mustard oil 3 tbsp
Chopped green chilli 1-2
Chopped corriander leaves handful.


Boil Arbi/ colcassia.
Peel and cut in pieces.
In a wok heat mustard oil. When smoky add carrom seeds, cumin and corriander seeds.
When crackle add arbi. Stir fry at low heat for ten mins.
Add all dry spices and chopped green chilli.
Mix well .

Stir for two mins
Garnish with chopped corriander leaves.

Serve with rotis.

Saturday, March 22, 2014

Fish Fry

Machhi Fry


Fish pieces   1 kg
mustard Oil to deep Fry

For Batter

Garlic crushed  3 tsp
Ginger crushed 2 tsp
Lemon juice   from 2 lemons
Besan/ gram flour   2 tsp
Salt to taste
Red Chilli powder 1 tsp
Ajwain/ carrom seeds 1 tsp
Haldi/ turmeric pwdr 1 tsp
Coriander powder 1 tsp


Mix all the ingredients of Batter . Add 1 tsp water and make a paste.

Coat on fish pieces.

Keep aside to marinate for 1 hour.

Now deep fry in oil at medium heat till fish is tender.

Serve with green chilli  chutney.

For green chilli chutney

Blend one onion, four green chillies, salt.
Add one lemon's juice.


Mango Lassi

1 cup plain yogurt/Curd
1/2 cup milk
1 cup chopped mango
 2 tbsp sugar
pinch  ground cardamom  
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve.
Sprinkle with a little cardamom.

This serves Two Glasses

 The lassi can be kept refrigerated for one Day.

Friday, March 21, 2014


Bharwa Karela

 Stuffed bitter Gouard


Karelas / bitter gouard 5-6
Red onion 2 grated
Chaat masala 2 tsp
Red chilli powder 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp


Wash karelas. Slit Lenghwise .
Sprinkle salt over Karelas.
Leave for one hour.
Wash again and drain well
In a wok put mustard oil and fry Karelas well.
Take out and let it cool.
In same wok qith one tbsp mustard oil, add cumin seeds. Crackle and add onion . Let it sautee and pink. Add chaat masala, salt, red chilli powder , turmeric powder. Sautee for two mins.
Switch off flame.
Let masala cool.
Take fried karelas. Remove all seeds from slit end.
Stuff preapred masala .
Again put it in wok and keep on Dum ( at very low heat) for 5-6 mins more.

Serve with Dal and Chapatis

Stir Fry Collard Greens

Stir Fry Haak  with potatoes


Haak/ collard greens 1/2 kg
Potatoes 2 medium
Onion chopped 1
Cumin seeds 1 tsp
Turmeric pinch
Asfoetida pinch
Red chilli powder 1 tsp
Corriander powder 1 tsp
Fennel powder 1 tsp
Garam masala 1/2 tsp
Green and red chillies
Mustard oil 1 ladle


Wash and chop collard greens fine.

Peel and cut potatoes in halves. In a pan put water and add salt n turmeric. Add potatoes. Par Boil potatoes over medium heat.

In a wok add oil and heat till smoky over medium heat.

Add par boiled potatoes and fry till brown.

Take out and keep aside. In same pan add cumin abd asfoetida. Stir for 2-3 secs.
Add chopped onion and sautee till pink color. Add chopped haak/ collards leave.  Add green and red chillies.

Stir fry for two mins. Add red chilli powder, fennel powder and corriander powder. Stir fry till haak is soft.

Add 1 cup water and fried potatoes and let it simmer at low heat till haak leaves are cooked well .
Add garam masala and cook for 1 min more.

Stir fry haak is ready.


Thursday, March 20, 2014

Raw Mango Chutney

I love Mango season a lot. You can make chutneys, pickles, shakes , Lassi, desserts and lots more with King of all fruits.

Just saw raw mangoes( Kairies) in vegetable market today and grabbed them.

Raw Mango Chutney



Raw mangoes 2
Curd 1/2 cup
Mint leaves 1/2 cup
Salt to taste.
Sugar 1 tsp
Green chillies 2-3


Peel and dessed green mangoes.
Cut in slices.
Put all ingredients in a blender.
Blend well.
Raw mango chutney is ready to serve

Wednesday, March 19, 2014

Muji Chatin

This is the Kashmiri side dish  among many other delicacies  in a full Kashmiri Thaali.

Radish Chutney/Muji Chatin


1 kg grated Radish
1 tbsp  red chilly powder
1 tbsp cumin seeds
Chopped green chilli 1
A pinch asfoetida/hing
1/2 cup mustard oil
4-5 walnuts crushed


Sprinkle little salt in grated radish and leave for half an hour.
Squeeze out all liquid from radish.
Heat oil in a deep frying pan till the smoke appears.
Put cumin, asfoetida, salt and radish .
Stir fry  till the water in radish dries up .
Add crushed walnuts and green chillies.
Put it on low flame, add red chilli powder .
Stir continuously
Cover it with lid and cook for another 2 minutes or till oil leaves the sides.

Tuesday, March 18, 2014




Basmati Rice 1 cup...
Red onion Big 1
Chopped Vegetables (Beans, Potato,Peas etc) 1 cup
Red chilli powder 1 tsp
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Turmeric a pinch
Black Cardamom 1
Cinnamon ½ “
Green chilli chopped 1
Grated carrot ½ cup
Oil 3 tbsp


Soak rice in water for one hour.
Ina deep bottom pan , add oil and put on medium flame. Add Cumin seeds, corriander seeds and crackle. Add cardamom and cinnamon .
Add thinly sliced onion. Sautee at very low heat till pinkish brown color. The caramalization of onion will decide the color of Pulao.

Then add all spices, green chilli and salt and vegetables. Sautee for 2 mins.
Add Drained Rice and sautee for 4-5 mins. Take care the rice do not break.

Add water to level so that when you dip your forefinger, the water level should touch the first mark of your forefinger from the level of Rice+vegetables.

At last spread the grated carrots all over .

Close the lid and let Pulao to cook at low-medium heat till all water dries up. It will take 15-20 mins.

You get grainy Pulao.

Chatpata Paneer

Chatpata paneer


Panner/ cottage 10  pieces
Curd 1/2 cup
Onion paste 1/4 cup
Tomato paste 1/4 cup
Ginger paste 1 tsp
Garlic paste 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Corriander powder 1 tsp
juice of 1 lemon
Green chillies slitted 2
Oil 4 tbsp


In a big bowl beat curd, pinch turmeric and add salt. Marinade all paneer pieces with it

Pan fry all pieces with 2 tbsp oil.  In same pan add more  2 tbsp oil . Add onion paste and sautee till pink.

Add ginger and garlic paste and all spices.

Sautee for 2 mins with few drops of water.

Add tomato paste, green chillies  and sautee at low heat till oil separates from gravy .

Add 1 cup water and paneer pieces

Simmer at med heat  for 15 mins

At last squeeze lemon juice and serve.

Monday, March 17, 2014

Amritsari Channa MATTHI

Amritsari Channa MATTHI





1/2 kg. all purpose flour i.e. maida
1 tsp. Salt
1 tsp. ajwain
3/4 cup Oil to make dough
whole black peppers
Water to make dough
Oil for frying


Mix salt and ajwain in the maida. Add oil. Mix the oil well into the flour. Oil should be evenly mixed into the flour. To test if you have added sufficient oil, take some mixture in your hands and close your hands, then open them, mixture should retain the shape.

 Now knead it into a hard Dough.
. Now cover it with wet paper towel/cloth. Leave it for 15 minutes. Divide Dough in Balls .
 Now Roll ball into  small rotis. Cut in Diagonal shape . Put some marks on it using a knife (to prevent it from rising like a puri). Insert one or two whole black peppers into the matthis. Deep fry.
When cool store in air tight Container





2 cups dried chickpeas

Black Cardamom 1

Cinnamon stick 1/2 inch

1/2 - 1 cup vegetable oil

2 tsp cumin seed

4 medium, diced onions

2 tbsp diced ginger root

4 diced green chilies

4 medium tomatoes (chopped)

2 tsp turmeric

 1 tsp coriander powder

2 tbsp garam masala

2 tbsp salt 

1 amla or Gooseberry for black colour


  • Soak the chickpeas wityh amla in it  in four litres of water overnight.

  • Drain rinse and pressure cook soaked chickpeas and whole  Amla /Gooseberry, Cinnamon and Black cardamom in approximately 4 litres of water and 1 - 2 tbsp of salt. .

  • After Boiling take out Amla/Gooseberry and discard.

  • Chop four medium onions

  • Chop the fresh peeled ginger root

  • Chop four chillies for a mildly spicy flavour.

  •  Heat oil and add cumin seed and roast until releases its aroma and seeds begin to darken and pop.

  • Add the diced onions and ginger root to fry in the cumin flavoured oil. When onions are pink , add green chillies and sauté until onions and green chillies are slightly browned.

  • When onions have browned, add tomatoes and sautee till mashed and evenly cooked.

  • Add salt,  turmeric, red chilli powder, coriander powder and garam masala

  • . Add boiled Chickpeas along with stock and whole spices.

  • Cook at low flame till all masala blends with Chickpeas.




Put Channa in a bowl and Break Matthi in it. Garnish with chopped onion, green chillies and Pickle of your choice

Mishti Doi

Mishti Doi

This is a bengali dessert. Very much relished in summers.

This is actually a sweetened Yogurt.


Full Cream Milk  : 1ltr
Sugar : 8 tbsp
Yogurt (Dahi): 1 tbsp


Pour the milk in a thick bottom vessel and boil.

As it starts boiling add half  of sugar and keep on simmering till the volume is reduced to little less than half.

Take the remaining sugar with 2 tbsp of water and heat till the sugar melts and attains a golden brown color.
This is carmelizing the sugar.

Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame.

Take out of flame and let it become lukewarm.

Pour the milk over the earthen pot and add the yogurt.

Keep the pot in a cool dry place, and let the yogurt set over night.

Refrigerate the set dahi and serve as a dessert .

I sprinkled sliced almonds over Misthi Doi.


This Holi  Make some Healthy



Ingredients For The Vadas

1 cup urad dal/ Black Gram
 1/2" piece of ginger
 2 green chillies
 a pinch of baking soda

For Serving

3 cups curds/no favour yougurt (dahi) , whisked

For The Garnish

Red chilli flakes
 fresh roasted cumin seeds (jeera) grounded
 salt to taste
 Chopped green chillies


For the vadas / bhallas

1.Soak the urad dal in water for 3-4 hours.
 2.Wash and drain the urad dal.
 3.Combine the urad dal, ginger and green chillies and grind to a coarse paste in a blender. You will love the bits of crushe dal. Beat well.
 4.Add the baking soda and salt to the urad dal paste and mix well till the batter is light and fluffy.
 5.Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle

6. Now take IDLI MAKER.  Pour the batter in IDLI moulds and steam till How to serve

1.Soak theBhallas in warm water for about 45 minutes.
 2.Just before serving, drain and squeeze out the excess water.
 3.Arrange the Bhallas  on a serving dish and top with the whisked curds.
 4.Garnish with the chilli flakes, grounded cumin seeds and salt and chopped green chillies , chutneys and serve.



1 cup big green chilies (cut into small rounds)...
2 tbsp lemon juice
1 tsp mustard seeds
1/4 tsp fenugreek(methi) seeds
1 tsp rai seeds
a pinch asafoetida
1 tsp sesame seeds (white til)
1 tsp red chilli flakes
1/2 tsp haldi
2 tbsp mustard oil
2 tsp chaat masala


Heat oil in pan and add mustard, when they start popping, add fenugreek, asafoetida, sesame, Rai and haldi . Add this to the chilies and mix well. Stir at low heat till they become soft.
Switch off stove. When cool down. Add lemon juice, chaat masala and red chilli flakes
Store in airtight container. Finish it within 2-3 weeks. This pickle can be used immediately. But after one day, this tastes better.
See more

Sunday, March 16, 2014

Cucumber lemon cooler

Its detox time

Cucumber Lemon cooler

3 Cucumbers
lemon juice 50-60ml
3 tbsp sugar
1 tsp Black Salt
3 cups chilled water
Ice cubes


Clean peel and cut the cucumber into chunky pieces and blend in a food processor.
Press through a sieve to extract the entire juice.
Use residue for raita.
To the cucumber juice add sugar, Stir well.
Then stir in the lemon juice, black salt and water. Keep it in the fridge if required to chill.
Top up with ice cubes and thin cucumber slice and serve absolutely chilled.

Besan ki Barfi

Besan ki Barfi is very easy to make.
You have everything at home.
So just collect the ingredients and go ahead.


1 cup besan/ chickpea flour
2 tbsp rava/semolina
6 tbsp melted  ghee/ clarified butter
1 cup sugar
1/2 cup water
8 green cardamoms seeds crushed
Almonds sliced for garnish


In a bowl mix besan / chickpea flour and semolina and add half of ghee. Rub  well by   fingers.

It should be crumbly  mixture.
Keep aside

Put other half of ghee in  pan over medium heat; add flours  mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color to brown and aroma arises.

Turn off the heat.

In another pan, boil the sugar and water together over medium heat till one thread syrup .

Mix the syrup with flour mixture and the mixture should be gluey batter.

Remember the flour should be roasted well no raw smell be there.
Grease the 8" plate. Pour mixture evenly.

Sprinkle the sliced almonds evenly over the top to garnish.

Let Burfi / fudge to cool for  1 hours and cut into squares.

Happy Meethi Holi

Saturday, March 15, 2014





For Dough
3 cups Maida / All Purpose Flour
3 tblsp ghee / oil
Salt to taste

For Filling
200 gm Khoya
1 cup Sugar
2 tblsp Suji / Rava
2 tsp Khus-khus
1/4 dry cocount, grated
1/2 cup kishmis, Almonds and Cashews
1/2 tsp Elaichii powder
1 tblsp Ghee


Heat 1 tblsp ghee.
Fry kishmis, cashews, khas-khas and grated coconut separately and keep aside. Ensure that you fry coconut and khas-khas last as it uses up all the ghee. They need to fried for about 2-3 min each.

Fry suji/rava and khoya separately till golden. Depending on the type of khoya - fry it for about 10-15 min. If it gets too dry then the gujiya filling will be very dry.
Cool all the above fried ingredients.

Mix everything together along with sugar and elachii powder. Keep this filling aside.
Knead the ingredients under For Dough with water to a hard dough.

Make balls and roll them out. The size depends on what size gujiyas you want.
Now we need to make the gujiyas D-shape and fill it. I always use a gujiya maker that I got from India for this. Here in US, you get a dumpling maker which can be used with equal ease. You can also fold it to a D-Shape using your hand.

Using a Gujiya/Dumpling maker - Take a puri and place it on the maker. The puri size has to be bigger than the maker round size. Put a spoonful of filling in the center. Dip your finger in water and spread this water all around the edge of the maker. Carefully close the maker ensuring no filling comes in the sealing edge. Press lightly to seal the gujiya. Open the maker and remove the gujiya.

By hand - Put a spoonful of the filling in the center of the puri. Dip your finger in water and spread this water all around the edge of the puri. Now seal the ends by bringing one half over the other. Press the edge lightly. If you want a designed edge, start from one end folding the edge towards the inside in a spiral form till you reach the other end.

Heat oil for deep frying gujiyas and deep fry them on medium heat.


Aaloo Paneer

Aaloo Paneer


Paneer - 250 gm
Potatoes - 3 big
Onions - 2 large
Oil - 1 ladle
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Garlic - 2 pods
ginger - 1 "
Masala powder--
(Roast and ground )
Black cardamom - 1, cinnamon - 1/2 inch
corriander seeds 1 tsp


1) In a wok , heat oil.
Fry paneer cubes till golden brown. Keep in a bowl.
Peel potatoes and boil in salted water with pinch of turmeric in it.
After cooling cut potatoes into the size of the paneer cubes.
2) Put wok in which paneer is fried back on medium heat and add chopped onion and fry till golden brown over medium heat.
3) Add grated ginger and garlic .
Stir well on medium heat. Add turmeric, red chilli powder and fresh masala powder, salt and tomatoes and cook covered till tomatoes are mushy.
4) Once the mixture starts leaving oil, add the paneer and potatoes. Stir well.
Add 1 cup water and simmer for 15 mins.
Serve with rice.

Friday, March 14, 2014



Maharastran Delicacy


For Patvadi:

Besan(Gram flour) - 1 cup
turmeric powder - 1 pinch
red chilly powder - 1 tsp
cumin powder - 1 pinch
onion finely chopped – small
Finely chopped coriander leaves
Water 2 cups
2 tsp oil
salt to taste

For Curry:

red chilly powder - 2tsp
turmeric powder - 1 pinch
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1tsp
ginger-1/2 inch chopped
garlic cloves chopped 5-6
onion chopped – 1 big l
salt to taste
lots of finely chopped coriander leaves for garnish
4-5 tsp oil


For Patvadi:
1.In a a bowl Mix Gram flour and water and all other ingredients given for PATVADI
2. In a wok over medium heat add oil . The add gram flour thin batter. Keep stirring till it is thick and sides leaves of wok
3.Remove it from fire & spread it immediately on a greased, flat dish, spread it not much thinner with help of oily palm & allow to cool for 10-15 min.
4.Now with a help of knife make a rectangle shaped VAdi
I fried Vadis shallow in oil. You can skip this

For curry:

1.Heat pan ove medium heat , add oil in it then add ginger-garlic chopped .
Saute till pink. Add chopped onion and sautee.
3.Now add turmeric, chilly powder ,cumin and coriander powder and salt in it and mix it well.
4.Finally add 1 cup water in it to make a curry and let it cook for 2-3min.
5.Then add garam masala and coriander leaves
6.Put the patvadies in the curry and simmer for 2-3 mins more .

Thursday, March 13, 2014

Homemade Boondi Raita

Homemade Boondi Raita

For Boondi

Besan Gram Flour  1 cup
Rice Flour     1/4 cup
Water     3/4 cup
Salt    to taste
Chilli powder    1/2 tsp
Baking soda pinch
Oil    to deep fry
For Raita
Curd 2 cups well beaten
Cumin seeds 1 tbsp
Chopped corriander


In a bowl, sift gram flour add baking soda, rice flour, chilli powder and salt mix well.
Now make a small dent, add water little by little and keep mixing without any lumps.
Mix everything well to a smooth little thicker batter
Thats it the batter is now ready to make boondis.
You need two perforated ladles, one to pour batter and one used to remove the fried boondis from oil.
Heat oil in a pan/kadai for deep frying, once the oil gets hot, pour the batter into the perforated ladle, keep the perforated ladle just 2-3" away from hot oil, and gently tap the poured ladle to make the boondis fall into the oil.
Then fry till golden colour and crispy. Then remove it from the oil and drain it in paper towel.
After cooling dip boondi in warm water and Squeeze out.
Take well beaten curd and add roasted crushed cumin seeds, a pinch salt and chopped corriander and Boondi.
Mix well.

Sunday, March 9, 2014



For marinade...

 Paneer- 1/2 kg
Thick Yoghurt whisked -2 cups
Lemon Juice-1 tbsp
Ginger paste-1 tsp
Garlic paste -1 tsp
Garam Masala-1 tsp
Turmeric pwdr-1/2 tsp
Red chili pwdr 1 tsp
Salt-to taste

For the gravy

  tomato puree-3 cups
Ginger paste-2 tsp
Garlic- paste 2 tsp
Cumin seeds -1 tsp
Coriander pwdr -1 tsp
Garam Masala-1 tsp
Turmeric-1/2 tsp
Water-1/2 cup
Kasoori methi (dried fenugreek)-1 tbsp
Butter-1 tbsp
Oil-1 tbsp
Salt-to taste


Cut paneer in tikka cubes
In a bowl marinade the paneer cubes along with all the ingredients and let it sit in the fridge for 2 hrs.
Place the marinated paneer onto a foil lined greased baking sheet and grill or broil until golden.
Keep aside.
In a pan heat the butter and oil and add the ginger and garlic paste
Saute for 1-2 mins
Add the tomato puree and all the spices, salt
Cook on medium for about 4-5 minutes.
Add the water and continue to cook for about a minute.
Add the kasoori methi.Check the seasonings.
Add the paneer into the sauce and simmer for about 8-10 minutes
Serve with rotis

Walnuts and Mint Chutney

Walnuts and Mint Chutney




  1. 200 g pudina leaves (mint leaves).

  2. 10 akhrot (walnuts).

  3. 7-8 medium Green chillies

  4. Salt to taste.


  1. Clean and wash Mint leaves and Green chillies .

  2. Takeout walnuts from its shell

  3. Put the Mint leaves, green chillies, walnuts and salt in Mixer  Grinder and grind to a paste. If required add little water.

  4. Serve and enjoy the taste of chutney with rice.



1 You can add Orange peel to it to get flavor

2. Green Chilli can be replaced by dry red chilli




Dogri Cuisine

Every Sundays in Dogra community households of Jammu Rajma Chawal is a Fixed Lunch. The fragrance of Bhaderwah-Kishtwar Grown Rajma and RS Pura Grown Basmati Chawal/Rice can be felt every street and Lanes of Old city.

Heres the recipe





1 cup Jammu Rajma
2 medium Onions (chopped)
6 small Tomatoes (grated )
Turmeric powder – 1 tsp
4 Cloves of Garlic  (minced)
2 tbsp. of Fresh Ginger  (Adark) (minced)
6 Coriander Leaves (Hara Dhaniya) (minced)
5 Whole Cloves (Laung)
10 Black pepperCorns (Saabut Kaali Mirch)
1 (1-inch) piece of Cinnamon Stick (Dal Cheeni)
1 Bay Leaf (Tezz Patta)
1 tsp. of Red Chili Powder
3 tbsp. of refined Oil
Salt to taste

How To Cook RAJMA :

1. Soak Jammu Rajma overnite.

Pressure cook them next day in cooker with 3 cups water and alongwith cloves, whole black peppercorns, cinnamon, cardamom, and bay leaf, salt and turmeric powder.

 Mash one third Rajma with Ladle in Cooker and let it cool.

2. On stove over medium-low flame put kadai , add oil and add  onions. Sauté until the onions are soft and almost translucent. Mix in the tomatoes and sauté well. For great taste, sauté until almost dry and a paste

3. Raise the stovetop’s temperature to a medium heat. Add garlic and ginger and sauté for 2-3 minutes. Mix in the chili powder, red kidney beans with water in which it is boiled.

 4. Simmer at very low heat till Rajma extracts all its flavours in sauce and the gravy reached consistency of a creamy curry.

 5. Never add additional water . If you want thin gravy then boil Rajma in Cooker with more water.

For Serving

Melt desi ghee/ Clarified Butter and put in separate bowl. Serve with Rajma and plain boied Rice

Saag Paneer

Mixed Saag Paneer


Fresh Spinach-1Kg
Methi /fenugreek leaves 1/2 kg
Paneer cubed  - 250 gms
Crushed Ginger- 2 tsp
Crushed Garlic-2 tsp
Red chili powder-1/2 tsp
Turmeric powder 1/2 tsp
Oil-3 tbsp
Salt- to taste

Special Masala

Corriander seeds 1 tbsp
Fennel seeds 1 tbsp
Cumin seeds 1 tbsp
Green cardamom seeds 1/2 tsp.


Dry roast special Masala ingredients and blend to powder.

Keep aside

Wash and
Chop spinach and fenugreek leaves fine

In a wok over medium heat add mustard oil. Fry paneer cubes till brown. Keep aside.

In same wok add ginger- garlic paste.

Sautee till pink.  Add special  grounded masala powder and mix well.

Add red chilli powder , turmeric powder.

Add spinach leaves and fenugreek leaves and cook covered till spinach leaves and fenugreek leaves reduce and cooked.

Add salt and mix in fried paneer and cook for 2-3 mins and serve.

Serve hot with Roti

Saturday, March 8, 2014






5tbsp coriander seeds
3 tbsp. Bengal Gram
 2 tbsp mustard seeds
2 tbsp cumin seeds
1tbsp fenugreek seeds
3-4 dry red chilies
1 tbsp black peppercorns
2 tsp fennel seeds
2 inch cinnamon stick
1 and 1/2 tbsp. turmeric powder
2 tsp garlic powder
1 spring dried curry leaves


Dry roast whole ingredients  separately and ground to coarse powder with turmeric, garlic powder.

Crumble to dried curry leaves to the curry powder.

Store in airtight container upto 2 months in shelf and 4 months in freezer.

For best aroma, prepare in small batches.

Use this in every Curry you make. No need to add Extra spice . Just make onion- Tomato paste and add this powder in any curry

Friday, March 7, 2014


Jai Shri Krishna

Favourite of  Lord Krishna

This is generally prepared on Janamahtmi



Pohe / beaten Rice  1 cup
Grated coconut - 1/2 cup fresh
Cucumber - 1 chopped into small cubes
Green Chili - 2 chopped
Ghee - 1 tsp
Cumin seeds - 1 tsp
Ginger - 1/2 tsp, grated
Curd - 1 cup
Cilantro - 4-5 springs, finely chopped
Salt - to taste
Sugar - to taste


Soak Pohe in water for about 5 minutes. Drain snd keep aside

In a large bowl mix pohe,  chopped cucumber and curd and grated coconut,

Add chopped cilantro and salt and sugar. Mix well.

In a small pan, melt ghee for preparing tempering / tadka.

Add cumin seeds, green chilis and grated ginger.

Once done, pour this ghee over the mixture and mix well.

Serve cold after offering to Lord Krishna


Extra Crispy Cauliflower

Extra Crispy cauliflower


1 medium sized Cauliflower
1/2 cup Cornmeal
3/4 cup Flour
1/2 cup Milk
2 Eggs
1 1/2 cups Bread crumbs
Salt & Pepper to taste
Oil for deep frying


Cut the Cauliflower into small rosettes & boil in boiling water for maximum 5 minutes .
Drain the Cauliflower.
Mix Cornmeal, Flour, Milk , Eggs, Salt & Pepper very well till you have a smooth & thick batter.

Coat you Cauliflower with this batter then coat it with breadcrumbs then deeply fry in medium-high heat Oil till it's golden brown.

Thursday, March 6, 2014

Chopped Mushroom Curry

Khumb Bhurji

Chopped  Mushroom  Curry
Button mushrooms 200 gms
Red onion chopped 1
Chopped corriander leaves
with stems 1/2 cup
Fennel seeds 1 tsp
Tomato puree 1/2 cup
Chopped garlic cloves 5-6
Butter melted 2 tbsp
Cumin seeds 1 tsp
Red chilli flakes 1 tsp
Turmeric powder 1/2 tsp
Chop button mushrooms very fine.
In a wok add butter and put in on medium heat.
Add cumin seeds and sizzle
Add chopped onion and corriander leaves together.
Sautee till pink color.
Add mushrooms and fennel seeds .
sautee till they are cooked and reduced.
Add red chilli powder, turmeric powder and salt.
Sautee for one mins.
Add tomato puree and cook for 5 mins till fat srparates.
Enjoy with rotis/ bread

Wednesday, March 5, 2014

Kerala Style Egg Curry

Kerala Style Egg Curry


Hard boiled eggs( cut in halves)- 3
Onions- 2
Green Chilly- 1
Tomato- 1
Ginger garlic paste - 1 tsp
Curry leaves- 2 spring
Chilly powder- 1 1/2 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Fennel powder 1/2 tsp
Garam masala powder- 1/2 tsp
Thick coconut milk - 1 cup


Heat oil in a wok.

Add in the chopped onion, curry leaves, green chilly and add a pinch of salt and fry until it soft and turns golden.

Add in ginger garlic paste and saute for two more minutes.

Add in the chilly powder, coriander powder, turmeric and fennel powder and saute for few seconds until the raw smell goes off.
Add in chopped tomato and saute until it turns mushy.
Add in a cup of water and let it simmer for 5 minutes.
Finally add in the coconut milk and stir well.
Do not allow the mixture to boil.
Switch off the flame and add in the garam masala powder and hard boiled eggs pieces.
Check for salt and add more if required.
Serve immediately.

Aaloo Adrak Chilla


Simple things can be made to make large effects on taste buds.

You need five medium potatoes and one inch ginger

Peel potatoes and grate using the large holes on a grater

Gather grated potatoes in a clean kitchen towel and soak out as much liquid as possible.

Put potatoes in a bowl and toss with salt and pepper and grated ginger .

Heat 3 tsp ghee over moderately high heat in a nonstick skillet. spread potatoes in skillet, and press them down with a spatula.

Cook until bottom of chilla is golden brown and crisp.
Slide chilla onto a large plate. Invert another plate over it, and flip the chilla onto the second plate .

.Heat 2 tsp ghee in skillet over moderate heat .

Slide chilla into skillet, browned side up, and cook until bottom is golden brown and crisp

Slide chilla in a plate and cut into wedges.

Tuesday, March 4, 2014

Sambhar Vada

Sambhar Vada


For Vada:

Urad Dal / black gram - 3 cups
Salt - to taste
Ginger - 1 inch, chopped
Onion - 1/2 cup, chopped
Green chillies - 2 no Cumin seeds 1 tsp
Black pepper corns - 3 teaspoon
Oil - for deep frying

For Sambhar:

Toor dal - 3/4 cup
Tamarind - 1 lemon size
Vegetables (carrot, beans and potato) - 1 cup
Shallots / Red Onions - 1/2 cup
Tomato - 1 no, chopped
Sambar masala - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Curry leaves - 1 string
Mustard seeds + Urad dal  - 1 tsp

For Vada:

1) Wash and soak urad dal for 4-5 hours and grind it to a fine paste using 2 tsp water.
2) Add salt,  coriander leaves, green chilli, ginger , cumin seeds and pepper to the batter and make fine paste.
3) Heat oil in a Kadai/Frying pan.
5) Take another bowl with water near to your batter pan.
6) Dip your right hand first into water and take a lemon size batter and gently make a hole in center  using your right hand thumb.
7) Put this vada into oil slowly.
8) Repeat this vada making step for the remaining batter. Each time dip your hand into the water to make perfect shape of vada.
10) Fry till it becomes golden brown in colour.
11) When vada is fried well, remove it from oil and transfer it to bowl.
For Sambar:
1) Pressure cook the toor dal. Once cooked, mash using potato masher as much as possible. Keep aside.
2) Soak tamarind in warm water for 15 minutes and extract juice from it. Keep aside.
3) Take a pan and heat oil. When it is hot add mustard and urid dal. Allow mustard seeds to splutter.
4) Add curry leaves followed by chopped onions and saute till onions are translucent.
5) Add tomato and cook till they completely mashes.
6) If you are using veggies, add now and sprinkle little water to cook them. Continue cooking till vegetables become soft.
7) Add salt, sambar masala and turmeric powder. Cook for 2 more minutes.
8) Add tamarind juice, mashed toor dal and two cups of water.
9) Boil it till it reaches the sambar consistency.
Put sambar in bowl.
Dip vada in Sambar and serve

Sunday, March 2, 2014

Craii Phool

Craii Phool

kashmiri Spicy Cauliflower


1 kg Cauliflower
2 ladles mustard oil
1 table spoon kashmiri mirch (red pepper powder)
1 tbsp saunf powder ( fennel powder )
1 tsp saunth powder (ginger powder)
3 laaung (cloves)
2 moti elaichi (black cardamom)
1 tsp zeera  (cumin)
A pinch aofietida


1.       Cut the ghobi in big pieces, wash the pieces properly, drain off the excess water and spread it on a cloth for some  time to dry.
2.       Put oil in a deep frying pan, heat it and fry the pieces one by one.
3.       Remove excess oil from the pan, add cumin,asfoetida and half crushed cloves in the oil, keep the pan on a low flame for 15 seconds.
4.       Add kashmiri mirch/ red chilli powder  in the oil and about 40 ml of water in it and stir it till it turn dark maroon in colour.
5.       Add 1/2 glass of water, saunth powder/ginger powder, saunf/fennel powder,  crushed moti elaichi (black cardamom) and boil it till all water evaporates.
6.   Now add salt and  grated tomatoes and cook them in the spices on  medium flame for 5 minutes. Stir continuously to avoid burning.
7.       Add fried ghobi, cover it with puree and boil it on low flame for one minute.

8   Serve it with white rice.

Oriya Mutton Curry

Oriya Mansa Jhola


~ 1 kg mutton

~ 3 tbsp Mustard Oil

~ 3 medium sized onions

~ 8 -10 cloves of garlic minced

~ 1” ginger minced

~ 1 bay leaf

~ ½” cinnamon stick

~ 3 cloves

~ 1 tsp cinnamon powder

~ 1 tsp meat Masala

~ ½ tsp sugar

~ Salt to taste

~ ¼ tsp Haldi (turmeric)

~ ½ tsp red-chilli powder

~ 1 small tomato pureed

~ 1 dry red chilly


~ Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt and keep aside

~ Make a smooth paste of onion, ginger and garlic

~ Heat up oil in wok  .

~ Add a dry red chilly, cinnamon stick, cloves and bay-leaf

~ Add sugar to it

~ Add the onion paste and cook it till translucent.

~ Add ginger-garlic paste and cook it well

~ Add turmeric, meat masala, red chilly powder and salt

~ When the above paste starts to leave oil, add the tomato puree and roast well

~ Add the marinated mutton at this point and stir well so tht the masala blends in with the mutton.

~ Add cinnamon powder to the mutton

~ Cook the mutton on medium heat with occasionally stirring till oil starts to separate .

~ Transfer the above mixture to a pressure cooker and add water till it covers the mutton.

~ Cook it till one whistle, then lower the flame to low and let it cook for another two whistles.

~ Open the cooker only when the pressure settles down .

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