Monday, June 30, 2014

Masala kaddu





  • 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


  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 .


Friday, June 27, 2014

Rajma Curry ( Kunniya)

Dogra Delicacy


(A special Rajma Dish)


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
haldi pwdr pinch
Ghee desi - 4 tbsp
fennel seed powder 1 tsp corriander pwdr1 tsp


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

Thursday, June 26, 2014


Jammu Ki Phirni


1 litre milk....
1/3 cup Basmati Rice
1/2 cup sugar
1/2 tsp green cardamom seeds
A few drops of Roohafza(rose syrup)
10-12 chopped almonds


Soak rice for one hour.
Drain and spread it out on a kitchen towel to dry overnight.
Now grind rice along with green cardamom seeds.
This should have consistency of samolina ( rava/sooji).
Next boil the milk
Turn heat to low and simmer milk till it reduces 20%.
Now add the rice powder and cardamom mix little at a time.
Stir milk continuously with wooden spatula until the rice is cooked and milk reduces 50%.
Add the sugar bring back to a boil, and simmer for another five minutes.
Cool and mix roohafza .
Now pour it into individual serving dishes and sprinkle the chopped almonds over it.
Keep it in the refrigerator Overnight .
It thickens more when chilled.
Serve Phirni.

Note : You can add kesar strands too in milk when it was boiling

Wednesday, June 25, 2014

Tel Baingan

Tel Baingan


Long Eggplants 5-6...
Onion 2
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Fenugreek seeds few
Fennel seeds 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder pinch
Hing/asfoetida pinch
Green chilli
Mustard oil 3 tbsp


Wash and cut eggplants into strips
Grate onion and squeeze all its juice using muslin cloth or strainer. Keep juice aside
In a wok heat oil till smoky.
Add fenugreek seeds. Crackle . Add asfoetida/hing
Add cumin, corriander and fennel seeds. Add eggplants.
Fry at low heat till crispy.
Add onion juice. Let it simmer at low heat. Add red chilli powder, turmeric powder and salt.
Add green chilli and 1/2 cup water.
Simmer till oil separates.
Serve with dal and rice.

Fish Fry

Fish fry

My style


Firm Fish pieces 10-12
Cumin seeds 2 tsp
Carrom seeds 1 tsp
Red chilli flakes 1 tsp
Garlic cloves 3-4
Mustard seeds 1/2 tsp
Fennel seeds 1 tsp
Turmeric powder pinch
Fine flour 3 tbsp


Marinade fish with salt n turmeric powder  for an hour

Roast cumin, fennel, mustard, carrom seeds and put in blender along  with red chilli flakes and garlic cloves.

Grind to coarse powder.

Mix thus grounded coarse  spice mix with fine flour in a bowl Add little salt too.

Mix well with spoon.

Spread in a plate.

Coat each fish piece in spice-flour Mix.

Fry in hot oil.

It is very tasty n quick recipe.


Monday, June 23, 2014


Jammu Delicacy
Mutton- 750 grams (cut into medium sized pieces)
Onions- 3 (chopped)
Cumin seeds- 2 tsp
Cloves- 4
 Cinnamon stick- 1 inch
 Black cardamom- 2
Kasuri methi- 1tbsp
Turmeric- ½ tsp
Red chilli powder 1 tsp
Gram masala  Masala- 1 tsp
Ginger and garlic- 2 tbsp (minced)
Dry red chillies- 2
Green chillies- 4 (split)
 Dry pomegranate seeds paste - 3 tbsp. 
Fennel powder- ½ tsp
Mustard oil- 2 tbsp
 Salt- as per taste
Heat mustard oil in a pressure cooker.
Add cloves, cumin seeds, cinnamon stick and black cardamom.
After the flavours get released in the oil, add onions and cook for 5 minutes on low flame.
When the onions become translucent, add ginger garlic paste and cook for another 2-3 minutes. Now add kasoori methi, turmeric
Add the dry  red chilli , red chilli powder and add it with a cup of water.
 Let it simmer for 2-3 minutes on low flame.
Add the pieces of mutton and sauté it with the spices for 7-8 minutes on low flame.
Pour 2-3 cups of water, add salt and close the lid of the pressure cooker. Cook for the duration of 3-4 whistles.
Once the meat becomes tender, add  Dry pomegranate seeds paste with green chillies and fennel powder (saunf).
Add garam Masala
Stir well and cook for 2-3 minutes on low flame.
Dhuni Process
In a Katori place a burning charcoal piece. Put that katori inside the pressure cooker in bottom keeping all mutton pieces aside. Pour 2 tsp mustard oil in katori. The fumes arises and cover the lid of pressure cooker. Let it having the smoke to infuse inside the mutton masala.
After 15 mins remove the katori and serve the Khatta Meat


Saturday, June 14, 2014

Potatoes in sesame seed with toasted coconut

Potatoes in sesame seed with toasted coconut


 Potatoes 3 large...
Toasted dry coconut flakes for garnish
Sesame seeds 1 tsp
Red chilli powder 1 tsp
Turmeric powder pinch
Cumin seeds 1 tsp
Dry red chilli 1


Dry roast sesame seeds and make a paste with little water. Keep aside.

Boil potatoes. Peel and cut in cubes.

In a pan heat oil. Add cumin seeds. Add potatoes. Stir and fry till crispy.

Add salt, red chilli powder, turmeric powder, dry red chilli. Stir well . Add toasted sesame seeds paste
Cook for two three mins.

At last top with toasted coconut flakes

Friday, June 13, 2014

Jammu Style Bhindi

Jammu Style Bhindi

This is my moms recipe.
Very tasty and crunchy bite of Bhindi


Okra/ladyfinger/bhindi 1/2 kg
Besan/gram flour 2 tbsp
Red Chilli flakes 1 tsp
Turmeric powder 1/2 tsp
Corriander powder 1 tsp
Cumin seeds 1/2 tsp
Mustard oil 3 tbsp


Wash and completely dry the bhindi/ okra.

Cut crown of each bhind and cut into half.

Let it dry for 10 mins.

Put in bowl. Add salt, besan, red chilli flakes, turmeric powder, corriander powder and cumin seeds

Toss well.

In a wok heat oil till smoky.
Keep flame to low. Add bhindi with spices.

Cook at low heat with occasional stirring.
cook till crispy.

Take care not to burn.

You will get nice aroma of roasted besan along cooking process.

Serve with garam garam phulka/ roti.

Tuesday, June 10, 2014

Arbi cutlets

Arbi cutlets


Arbi/colcassia  1 kg
Carrom seeds roasted 1/2 tsp
Cumin seeds roasted 1 tsp
Red chilli flakes 1 tsp
Chaat masala 1 tsp


Boil arbi/colcassia.
Cool and peel it
In a wok heat oil
Fry Arbi partially. Only to seal the arbi ( very light pink color)
Take out and let it cool.
Press gently each Arbi piece within your plams to make a flat shape.
Take care not to break them
Again refry till golden color.
Take out. Drain extra oil on paper.
In a bowl mix salt, chaat masala, cumin, carrom seeds and red chilli flakes.
Put hot fried arbi  in the bowl. Toss arbi in spices and serve as a side dish.

Thursday, June 5, 2014

Soya Keema Mattar

Soya Keema Matar


Soya keema/minced soya – 11/2 cup
Peas boiled -  1 cup
onion – 2 , finely chopped
Tomatoes – 2 large grated chopped
garlic paste – 2 tbsp
Black peppercorn – 2-3
Green chillies – 2, chopped
Cumin seeds – 1 tsp
Red chilly powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Kasturi methi – 1 tsp
Saunf powder 1 tsp
Garam Masala powder –1 tsp
Oil – 2 tbsp


Soak mince soya in water for half an hour
Heat oil in deep wok.
Add cumin and black peppercorn.
Let the cumin splutter. Then add the chopped onions and green chillies.
Saute till it turns pink, on med-high heat.
Then add  garlic paste and let the mixture turn brown, stirring in between.
Now add grated tomatoes with a pinch of salt and other spices, except garam masala.
Add few drops of water, if the mixture dries up.
Add boiled green peas and 1/2 cup water.
Cover and let it cook for about 5 mins.
Squeeze soya keema from water and put in wok.
Mix well and cook for another 2-3 mins.
Add garam masala powder and mix it well.
Cook on low heat till oil separates.. Check seasoning.
Finish by adding kasturi methi.
Sautee for 1 min more.
Serve with roti

Wednesday, June 4, 2014

Aam ki maani

Dogri cuisine

Jammus food

Aam  ki Maani(Raw mango curry)

5 small raw mangoes with hard seed
¼ cup jaggery crushed
1-2 fresh green chilies
1 tbsp mustard oil
Few fenugreek seeds
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Turmeric powder pinch
Red chilli powder 1 tsp
1 dry red chili
Kasoori methi 1 tsp


Peel the mangoes
Put them in a pressure cooker  and add 2 cups of water. Add some salt and turmeric powder.
cook upto 5-6 whistles.
Open when pressure releases.
. Let this simmer for 5 minutes.
Now add the  jaggery and slit green chili and continue to simmer. Taste the curry at this point and adjust the seasoning.
To temper – heat the mustard oil in a little pan till smoky.
Add the black fenugreek  seeds and let it splutter. Add the cumin seeds and corriander seeds
. Add the dry red chili and turn off the heat. Add the tempering to the curry and add kasoori methi and  simmer for 1 min more
Now it is  ready to be served.
You can use desi khatta meetha ripe mangoes too. But then use less jaggery.

Tuesday, June 3, 2014

Chicken Biryani

Dwat-E- Biryani

Chicken Biryani


chicken- 1.5 kg
(Keep 3-4 pieces for stock)
Basmati rice 4 cups
Onions (sliced)- 7 small
Ginger- 1/2 cup chopped
Garlic-1/2 cup chopped
Turmeric powder 1/2 tsp
Almonds- soaked and peeled, a handful
Raisins and cashews- handful
Mint- 1 cup chopped
Lemon 1
Pure desi ghee-1/2 cup
Garam masala 3tbsp
Bay leaves-2
Green cardamoms 2 crushed
Butter-50 gms
Red chilli powder 1 tsp
Fennel powder(saunf)-1 tsp
Green chillies- 2 sliced


Marinade chicken pieces in salt and turmeric powder for one hour.
For stock
In a pressure cooker take some parts of the chicken like neck etc,
add a handful of sliced onions alongwith a tbsp each of chopped ginger and garlic ,pinch garam masala and bay leaves and green cardamom.
Add nearly 8 cups of water.
Pressure cook upto 5-6 whistles, strain the stock and keep stock aside
For biryani
In wok heat desi ghee
Fry chicken pieces, keep aside
Fry almonds and chashews n raisins.
Keep aside.
Then in same ghee fry
sliced onions, ginger and garlic . Keep aside.

Take a heavy bottom pot /deg. Add stock.
Stock qty should be double than rice qty.
Bring the stock to a boil, add 2 tbsp garam masala to it, then the drained rice, add pinch of turmeric and salt .
Cover pot.
Let rice cook 90% .

Add fried chicken and onion, ginger garlic and butter.
Add almonds, cashews and raisins.
Add chopped mint, fennel powder, squeeze lemon juice .
Add green chillies
Sprinkle more garam masala
Mix everything well gently.
Do not break rice grains.
Seal the pot with dough and Put on Dum for 15-20 mins.

Chicken Anar

Chicken Anar


Chicken- 1kg
Butter- 1tbsp
vegetable oil 2tbsp
Onions- 2 thinly sliced
Garlic- 6 cloves (crushed)
Tomato - 1 (grated)
Red chilli flakes 1/2 tsp
Cinnamon powder- a pinch
Black peppercorns- 1tsp (crushed)
Pomegranate- 1 small
Walnuts- ¼ cup (roasted and coarse ground)
Lemon juice- 1tbsp
Corriander leaves chopped fine


1. Wash the chicken pieces and keep it aside.
2. Heat the butter and  oil in a pan.
3. Add the sliced onions to it and saute for 3-4 minutes
4. Then add the crushed garlic and fry for a minute
5. Add in the chicken pieces, chilli flakes, salt and cook for 4-5 minutes on medium flame.
6. As the chicken starts to turn light brown in colour, add  tomato grated and cinnamon powder and crushed black peppercorns to it. Mix well. Cook till oil separates.
7. Separate the pomegranate pearls and grind it in a mixer.
8. Add the ground pomegranate paste to the chicken and cook for another 8-10 minutes.
9. Now add the walnuts,  salt, a little water, cover and cook for 15-20 minutes on low flame
10. After that remove the lid and add the lemon juice. Mix well.
11. Simmer till chicken is cooked
Garnish with corriander leaves

Arbi ke kabab

Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...