Saturday, November 29, 2014
Thursday, November 27, 2014
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
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
Wednesday, November 26, 2014
SUN DRIED STUFFED CHILLIES
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
4 tbsp Salt
2 tbsp mustard Oil
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
Tuesday, November 25, 2014
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
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.
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)
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
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
Saturday, November 22, 2014
This is pahadi dish from hills of J&K
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
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 Tikk
Frozen raw chicken kababs 1 packet
Fried onion paste 3 tbsp
Tomato puree (cooked) 2 tsp
Full fat cream 1/2 cup
Garlic minced 4-5 cloves
Ginger grated 1"
Red chilli flakes 1 /2 tsp
Black pepper pwdr 1 tsp
Butter melted 1 ladle
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.
Thursday, November 20, 2014
Lal Mirch achaar
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
Oil ¼ cup
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
Chicken- 800gm ...
Coriander leaves chopped - a bunch
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
elaichi- 3 pcs
peppercorns- 5-6 pcs
garlic flakes- 8-10
ginger 1” long piece
turmeric powder- 1tsp
garam masala powder- 1tsp
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.
Tuesday, November 18, 2014
White bread slices large 10
Boiled potatoes 3
Booled peas 1 cup
Red chilli powder 1 tsp
Chopped dhaniya handful
Oil for frying
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
Saturday, November 15, 2014
Button Mushrooms 250 gms
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
1. Wash and drain mushroom and cut them.
2. Soak them in turmeric water for an hour
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.
Friday, November 14, 2014
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
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)
8) black pepper
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.
Wednesday, November 12, 2014
Teekha Murg masala
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
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.
Spicy kashmiri fish
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.
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...
Tuesday, November 11, 2014
Orange Walnut salad
Walnuts Deshelled 4-5
Orange juice 1/ 2 cup
Corriander leaves handful
Green chilli 1
Sugar 1/2 tsp
Black pepper powder 1/2 tsp
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.
Saturday, November 8, 2014
Green beans 250gms
cumin seeds 1tsp
turmeric powder/haldi1/2 tsp
Red chilli powder 1 tsp
Garam masala 1 tsp
Dry red chilli 1
Roasted besan/gram flour 2Tbsp
garlic cloves minced 2
Oil 3 tbsp
Salt to taste
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.
Wednesday, November 5, 2014
Recipe from Iskon Temple
KARTIK Maas Special
Hare Krishna Dahi Kahori
• All purpose flour(maida) – 2-cups
• 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
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.
Tuesday, November 4, 2014
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
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 .
Monday, November 3, 2014
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
Fish pieces 10
Lime juice: one lemon
Black pepper powder:1tsp
Besan 1 tsp
Ajwain roasted n grounded
Salt to taste
Oil to deep fry
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.
Sunday, November 2, 2014
Bharwa Hari mirch Achaar
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
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
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...