Sabut Rai ka Gobhi Gajar Shalgam achaar

Sabut Rai ka Gobhi Gajar Shalgam achaar

 

 Ingredients:

vegetables like carrots, cauliflower , turnip peeled and cut into desired pieces. 1 kg...
1 cup mustard oil
4-6 tsp red chilies flakes
3 tablespoons whole rai/ brown mustard seeds
1 tsp methi /fenugreek seeds
1 tablespoon turmeric powder
salt 3-4 tbsp or to taste

Method:

Wash and drain vegetables.

Dry all vegges for 3-4 hours under sun.

Mix all ingredients and oil with vegges in a big bowl.

Mix well with hands. Now put in sterilized jar.

Keep under sun for 3-4 days.

you will love the crunch of rai See More

Aaloo chips Jammu wale

Aaloo chips Jammu wale

 

 

 Ingredients

Potatoes 3-4...
Anardana 5-6 tbsp
Dry Red chilli 2-3
Kala namak to taste
Zeera 1 tsp
Ajwain 1/2 tsp
Haldi 1/2 tsp
Garam masala pinch
Mustard oil 3 tbsp

Method

Peel potatoes and wash
Cut in thin chips like rounds

Grind anardana with dry red chilli and few drops of water to form smooth paste.

In a wok add oil till smokey
Add zeera and ajwain to crackle.

Put aalo chips ,haldi, salt and stir fry till crispy at both sides.

Give two three stirs only so that chips do not break.

Add anardana paste.

Mix well and let cook at very low heat for two mins.

Ready to as serve.

Besan Bharwa mirchi

 

 

 

 Ingredients:

Big green chillies- 10 - 12...
Gram Flour(besan)- 2 tsp
Coriander Powder- 4 tsp
Fennel powder (saunf) - 2 tsp
Dry Mango Powder- 2 tsp
Salt as per taste
Oil- 3 tablespoons
Lemon juice 2 tsp

Method -

1. Slit green chillies from
and keep aside.

2. Heat 1 tablespoons of oil in a pan. Add gram flour and roast on low flame.

3. Now add coriander powder, fennel powder, dry mango powder and salt, mix well and cook for a minute.

4. Take it off from flame and let it cool down.

5. Fill the slit green chillies with this mixture tightly.

6. Heat 2 tablespoon oil in a pan and add the stuffed green chillies to it.

7. Shallow fry all chilies on medium flame.

8. Cover the pan with a lid and let it cook for 2-3 minutes or until the chillies turn soft. Turn occasionally for uniform heating. Sprinkle lemon juice.

9. Serve with rotis.

Muji Kael

A vegetarian Kashmiri pandit cuisine

 

Khatti Mooli

 

Muji Kael

 

Ingredients

 

Radish(  fresh nd sweet ) 500gms
Fennel powder 2-3 tsp
sounth powder 1 tsp
Ajwain 1/2 tsp
Black cardamom 1tsp
cloves 2
asfeotida pinch
mango powder 1/2 tsp
Kashmiri red chilli powder 1 tsp

Method

Peel and cut radish in strips. Soak in water so that they remain soft.

Heat the oil in wok till smokey. Fry radish pieces.

Remove in keep aside.

In another wok add 1/2 ladle oil. Add asafetida and  Add cumin seeds and crackle.

Crush cloves and black cardamom and add to cumin seeds.

Add red chilli powder and  2-3 tbsp water and stir so that the colour get extracted.
.
Add fried radish and stir. Add fennel, ginger powder, mango powder and carrom seeds  and salt.

Add small amount of water so that spices do
not burn. Stir till oil separates. Serve with rice.

Remember always take sweet taste Radish.

  

Paneer Chana Masala

Paneer  chana masala

Ingredients

Paneer cubes 5-6
White channa/chickpeas - 1 cup
Green Chilies - 2
Onion -2 Large
Ginger/Garlic Paste - 1 tbsp
Tomatoes - 3
Red chili Powder -1 tsp
Turmeric powder 1/2 tsp
Garam Masala - 1 tsp
Oil - 2 tbls
Salt to taste

Special chana masala powder

Corriander seeds 2 tsp
Cumin seeds 1 tsp
Black peppercorns 4-5
Chana dal 2 tsp
Black  cardamon 1
Garlic cloves 2
Dry red chilli 2

Dry roast all above ings and blend to coarse powder

Method

Soak the Channa/chickpeas overnight .

Pressure Cook the Channa with some salt.

Fry paneer cubes till pink. Dip them in bowl of warm water containing pinch of haldi. Keep aside.

Grind the onions and tomatoes together.

Heat oil in a pan.
Fry the grounded onion-tomato paste along with the ginger-garlic paste.

Add some red chili powder, turmeric powder and salt.

Add the boiled channa .

Fry till the oil leaves sides.

Add garam masala .

Stir well. Add special chana masala .

Mix well and cook for two mins.

Add fried paneer cubes discarding the water in which they are dipped .

Mix and add one cup  water.

Simmer for 20 mins at low heat. The panner cubes will soak all chana flavours.

When serving garnish with green chilies.

  

Eggless spinach Raviolis

Eggless spinach raviolis

INGREDIENTS

1 cup maida
1 cup of suji
A pinch of salt
2 tbsp refined oil

For the filling:

Boiled spinach and potato mixture
2 tbsp oil
Salt and pepper

For the sauce:

2  small tomatoes
Butter
Lemon juice 2 tbsp
Salt n pepper

METHOD

Combine the flour, semolina, salt,  oil and warm  water together to make a semi stiff dough.

Cover and let it rest for 30-40 minutes.

For the filling:

Stir fry spinach potato mixture in pan with oil

Season it with salt, pepper.

Knead the dough on a floured surface

Roll out the dough in small balls

Make square outer shells    by rolling thin rotis 2cm thin and cutting the edges to make a square.
You can use cutters too

Brush a little milk on the ravioli shells.

Put the filling in centre of one square.

Place another square on it and seal the filling by fingers. A tomb like structure appears in centre.

Make designs with fork in outer frill of the ravioli.

Put all raviolis in boiling water till it rises on top or float.

Take out and keep aside.

For the final assembling

In a  pan add butter on low heat. Add tomato pieces and smear in butter. Add raviolis and pan fry in butter. Season with salt and pepper. Add lemon juice and mix well.

Serve.

  

Teliye Maa

 

Teliya Maa

Urad daal cooked in raw mustard oil

This is very tasty kangra Himachal pradesh dish.

One of best Dhaam dishes.

Very easy to make.

The best part is the flavour of Mustard oil.

Ingredients:

URAD DAAL or black lentils 1/2 cup
Mustard  oil: 1 cup
Garlic cloves 10 (finely-chopped)
Ginger: 1 medium sized (finely chopped)
Onion: Medium sized (finely-chopped)
Green chilles: 5-6 (finely chopped)
Salt to taste
Red chilli powder 1 tsp garam masala 1 tsp

Method

Soak urad daal overnite in water  and next day drain water and  put it in a pressure cooker.

Add chopped garlic, ginger, onion, green chilles and raw mustard oil in it.

Add 2-3 cups water

Add salt and chilli powder .

Close the lid and after one whistle lower the heat to minimum.

Cook for 15 mins for 7-8 whistles.

Open lid after it releases its own pressure.

The consistency of dal should be thick  and daal thoroughly cooked.

Sprinkle garam Masala on it and stir for three mins.

Enjoy

  

Shahi Kadhi

Another winner from 1970's  era wedding menu.

At that time Halwais add fried vegetables to simmering flavoured yogurt gravy and serve with  tandoori roti and zeera chawal.

Shahi Kadhi

Ingredients:

Baby potatoes 3
baby onions 2
long eggplants 2
zeera seeds 1 tsp
Methi seeds - 1/2 tsp,
salt to taste,
heeng - 1/2 tsp,
Red Chillis - 4 full
Haldi/ turmeric powder 1/4 tsp,
red chilli pdr 1 tsp
Dhania powder - 1 tsp
Dhaniya seeds 1/2 tsp,
Mustard oil - 2 tbsp
Green chillies 2
Besan - 1/3 cup,
Curd - 1-1/2 cup,
water 3 cups
Garam masala 1/2 tsp

Method

Peel potatoes and onion.

Fry in oil till crispy.

Cut eggplant in small roundels and sprinkle salt.

Let water extract from it. Wash and fry in hot oil. Keep aside.

Mix besan and curd with a hand mixer and then add water to it to make it smooth thin batter.

Heat oil till smokey add methi seeds and when it splutters add zeera seeds and dhaniya seeds after , 3-4 seconds add heeng and whole red chillies.

Then add green chillies and fry one sec.

Add haldi, red chilli and dhania powder. saute for 1/2 minute.

Add the curd besan mix and then add salt.

  Bring to a boil and then let it simmer on medium for 20 minutes.

Add fried vegetables and simmer for 5 mins.

Sprinkle garam masala and serve

You can add fried fresh peas and fried cauliflower florets.

Enjoy

  

Potato and soya cutlets

Potato and soya cutlets

A breakfast option

Ingredients:

1 cup - potatoes boiled and mashed
1/2 cup - soya granules, soaked and squeezed
1/2 cup - panner, crumbled
finely chopped green chilli and ginger 2-2 tsp
salt
Red chilli flake
Chaat masala pinch

Method

Mix all the ingredients one by one in a large bowl without any lumps.
Do not add water at all.
If you feel sticky you can add some flour.
Oil your fingers and make small cutlets  out of the mixture.
Lightly roll the cutlet in bread crumbs
fry the cutlets one at a time till golden brown.
Serve with your fav dip and half fried egg on top

Potato egg salad

Potato egg salad

Ingredienrs

Boiled potatoes 4
Hard boiled eggs 3
mustard seeds 1/2 tsp
Refined oil 2 tsp
Fine chopped corriander leaves handful
chopped green chilli 1
salt n black pepper to taste
Lemon juice 1/2cup

Method

Peel potatoes and egg
Keep in fridge for one hour.
Take out and cut chilled potatoes in small cubes. Put in salad bowl.
Add chopped corriander leaves , green chilli and salt and pepper. Mix well with fork.
Cut eggs in half and take out yolks.
Chop the egg whites and mix in potato salad.
Put all yolks in small bowl. Mash with the help of fork. Add lemon juice and mix well with fork.  Pour this yolky lemony dressing over potato salad
Mix well.
In a tadka pan add oil heat and crackle mustard seeds. Let it cool.   Put in the salad and give last good mix.
Now refrigerate the salad.
When required serve chilled

Namakwala mutton

Namak wala Mutton

Another winner an old recipe from 70's  wedding menu

Ingredients

1Kg goat meat cut in small cubes
4 tbsp. freshly chopped ginger And garlic
1 cup beated curd
4 green chillies
Salt to taste
Red chilli pwdr 1 tsp
Turmeric powdsr 1/2 tsp
Corriander powddr 1 tsp
Cumin powder 1 tsp
Readymade meat  Masala​​ 2 tbsp
1/2 cup oil

Method

Heat oil in heavy kadai.
Fry green chillies and garlic,  ginger for a minute, adding meat and  salt.
Stir on high heat for a few minutes until the heat causes the meat to release its juice.
Seal pot with lid and  COOK on low  heat for a few minutes until meat is tender.
Add beaten curd, red chilli powder and turmeric powder, cumin powder, corriander powder and mix well. Cook till oil separates.
Add meat Masala  and mix for a minute
Add water if you want little gravy and simmer for 10 mins.

Veg Nargisi Kofta

Veg Nargisi Kofta.

Ingredients

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 2 slices
Cumin powder – 1 tsp
Black pepper –1/2
Salt as per taste
Turmeric powder 1 tsp
Oil for frying the kofta
Lemon juice 2 tsp
Method
In a small bowl add mashed potato,. Add  cumin powder, black pepper, turmeric powder, lemon juice and salt. Mix well and make small balls.
Grate paneer and mash , put  in a bowl. Add crushed bread and salt. Mix very well and form a smooth dough if it.
Take each portion in your palm and place the potato ball in the center. Cover the filing completely and form an oval shaped koftas.
.
In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color.
Serve with chutney.
You can make gravy and make curry also.

Mirch Malai

Mirch Malai 

A Bikaner speciality

Ingredients:

Green Chilly-10

Hing pinch

Zeera 1 tsp

Red Chilly Powder pinch

Turmeric Powder-1/2 tsp

Full fat Cream/Malai - 1 cup

Salt to taste

Desi ghee 2 tbsp

Chaat masala 1/2 tsp

Method

1. Chop green chillies.2. Heat ghee and add Hing and zeera . Crackle.
Add the chillies. Fry at low heat.
3. Add turmeric, red chilly and salt and saute at low heat
4. Now add the malai. Mix well. The bubbles starts appearing. 
5. Cook it on low flame till ghee separates
6. Remove from flame and put in bowl. Sprinkle chaat masala.

Kadai chicken

Kadai Chicken

Ingredients

chicken 1 kg
2 onions thinly sliced
2 tomatoes chopped
1/2  tbsp ginger paste
1/2 tbsp garlic paste
1 green chilli
1 tsp cumin seeds crushed
1 bay leaf
1 tsp garam masala
1/2 tsp ginger powder
1/2 tsp turmeric powder
1 tsp red chilly powder
2 tsp coriander seeds crushed
Ginger strips to garnish 2 tbsp
For marinate
1 onion thinly sliced and fried .
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp garam masala
1/2 tsp turmeric
Salt to taste

Method

Wash and pat dry the chicken.
Mix all the ingredients for marinate and keep aside.
Rub masala in chicken well and refrigerate for one hour
Heat oil in the thick kadai.
Add cumin seeds and bay leaf.
Once it starts to splutter add the sliced onion.
Cook the onion till it is pinkish.
Add the ginger and garlic paste and then turmeric, red chilly powder, crushed coriander seeds and garam masala.
Next add tomatoes.
Cook this till the tomatoes get mashed
Add in the chicken and mix well.
Cover with lid and let the chicken cook for 20 minutes at low heat in its own juices.
Cook  till the chicken is cooked through. Garnish with ginger and green chilli strips.

Kadai Paneer

Kadai Paneer

 

Ingredients

Panner/Cottage cheese 1/2 kg

 

coriander seeds - 1/2 tsp

cumin seeds - 2 tsp

garlic cloves - 5-6

dry red chillies - 5

tomato puree 1 cup

salt to taste

Turmeric powder 1/2 tsp

ghee - 2 ladles

Onion paste 1 cup

METHOD:-

1. In thick bottomed kadai , add 1 tsp ghee and heat till it melts. Fry coriander seeds, cumin seeds and garlic cloves. Let it cool and put in blender tumbler.

2. Then grind this along with long red chilles. Make a paste.

Heat rest of ghee in kadai and fry paneer pieces in it. Keep aside

3. In same ghee put onion paste and bhuno over medium heat till pink colour. Add chilli paste from blender and bhuno along with onions. Add turmeric powder and salt.

Bhuno for one min. Add tomato puree and simmer till ghee leaves sides.

Add paneer fried pieces and mix in masala. Add 1 cup water and let it simmer at low heat till all water evaporates and ghee leaves sides.

Garnish with ginger and green chilli strips

Tribal Green chilli Chutney

Tribal Green Chilli chutney

Very tasty and flavourful chutney prepared by tribals of Jammu and Kashmir. ( Mostly Bakkarwals and Gujjarwals)

Ingredients

Green chillies 10-12
onion chopped one big
mint leaves few leaves
Garlic cloves 2
lemon juice 1/2 cup
Red chilli flakes pinch
Salt
Method
Prick all green chillies with fork all over.
Roast them on flame.  They do it on burning charcoal.
Grind these chillies with salt,  onion, garlic and mint leaves on sil batta.
Put in a bowl. Mix red chilli flakes and lime juice.
Serve.

Rice Balls

Evening quick snack

Rice balls

Ingredients
Cooked rice 1cup
Boiled potato 1
chopped onion 1
chopped capsicum 1
red chilli flakes
salt
grated ginger 1,tsp
Fine flour 3 tbsp
Oil to fry

Method.

Take a big bowl. Add cooked rice. Mash with fork. Add mashed potato. Mix with hands till you get smooth dough. Add all other ingredients except oil.
Wet your handa with water and make smooth balls.
Heat oil in wok and add balls.  Fry at med heat.
Serve with peanut and corriander chutney.

Desi tinda Sabzi

Desi tinda sabzi

We wait for this time when there is desi tinda available in market from local farmers. These are very soft . Fresh and seedless apple gourds
We cook this with few spices

Ingredients

Apple gourd/ desi tinda
fenugreek seeds 5-6
cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Red chilli flakes 1 tsp
Haldi.1/2 tsp
Salt
Grated ginger 1 tsp
green chilles chopped 2
Ghee 1/2 ladle

Method

In a wok add ghee, add fenugreek seeds. Crackle . Add cumin and corriander seeds and grated ginger. Stir fry for two mins.
Add tindas and stir fry for five mins at low heat . Add salt/ red chilli flakes.  and turmeric piwder.  Mix And cook at low heat till done.
Add very fine chopped green chillies.
Serve with chapatis.
This a great tiffin recipe too

Masala Bharey Tinde

Masala Bharey Tinde

Ingredients

Round gourd /tinda ½ kg
Onion chopped 2
corriander chopped ½ bunch
roasted cumin seeds 1 tsp
Roasted peanuts without skin 1/2 cup
Red chili crushed 1 tsp
salt
Haldi 1 tsp
Oil as required
Salt to taste
lemon juice

Method

First peel the ½ kg round gourd and make cross from top with knife for filling to hold in.
Blend all ingredients except oil and lemon juice in blender to make filling. This should be like a thick paste
Fill each gourd or tinda
Put kadai on flame and heat 4-5 tbsp oil. Carefully place all tinda and also pour leftover stuffing and let it cook at low heat with occasion stirring. If they stick to bottom pour little water and cover n cook till done. Do not overturn tindas.
Drizzle lemon juice ovr n serve

Chana achar

Chane ka achar

चने का अचार

Ingredients

Mango/ amchoor  powder 3-4 tbsp
1 cup kabuli chana/Chick Peas
1/2 tsp fenugreek seed (methi dana)
1 tsp turmeric powder
pinch asafetida (hing)
1/4 cup split mustard seeds (Red)
3 tbsp Salt
1/4 cup red chili powder
2 tbso fennel seeds (saunf)
1 cup mustard oil

Method:

Add 1/2 teaspoon turmeric powder, 1 tsp amchoor powder and 1 tablespoon salt to 1   cup water and soak chana in it for overnight .
Heat the oil till smoking point.  Switch off gas.
Then, allow it to cool down.
when warm  add salt, asafetida, fennel seeds, methi dana , amchoor powder, split mustard seeds, turmeric powder and chili powder one by one and mix well.
Let it cool down completely and add soaked  and draibed chick peas into the mixture.
And give the pickle a good stir.
Transfer the pickle into a clean, sterilized jar.
Pickle is ready to eat after a week.
Store it in a cool and dry place for six months
You can add soaked chana in leftover mango pickle masala.

Open Faced Burger

Open Faced Burger

Ingredients

Burger buns/ Garlic Bread 2-3

Mashed boiled potato 1 cup
Mashed boiled chickpeas 1 cup
Salt
Black pepper
Fine flour 2 tbsp
Red chilli flakes 1/2 tsp
Dry mint leaves powder 2 tsp
Onion 1
tomato 1
apple 1
thick Yogurt 1/2 cup
Butter

Method

Mix mashed potato, chickpea , salt, pepper and flour in a big bowl.

Mash well with hands and make small patties.
Grill them over grill tawa on both sides till crispy.

Take bun. Toast the cut side with 1 tsp butter on tawa.

In a bowl mix thick yogurt. Red chilli flakes, salt, mint powder and mix well with fork.

Cut slices of onion, tomato and apple.

Sprinkle salt n pepeer on slices.

Arrange burger.

In a plate place Bun cut side up.

Place apple slice, then
onion slice. Place patty on it. Next tomato slice.

Lastly put a dollop of mint flavoured yogurt.

Enjoy

Karela Kachri

Karela Kachri

Ingredients

Small karelas  250gms
Baby onion 1
oil to fry
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp

special Masala powder

Corriander seeds 2 tsp
Cumin seeds 2 tsp
Amchoor powder 1 tsp
Salt
Black pepper 1/2 tsp

Method

Dry roast corriander and cumin seeds.

Grind to powder and mix salt, amchoor and black pepper. Keep aside.

peel and cut onion in half. Separate each petal. Keep aside

Wash and cut karels in chips

Fry in hot oil.

In a wok heat 2 tbsp oil. Add red chilli powder and turmeric powder.   Add karelas. Sautee for one min.

Add special masala powder and stir fry at low heat for 5 mins.

Add onion petals and mix.  Stir for two mins

Cover and let it stand for half an hour.

Serve.

  

Mughlai Chicken Koftas

Mughlai Chicken Koftas

Ingredients

1/2 kg chicken keema
100 gms chicken liver
½ Tsp of cinnamon powder
Salt to taste
mustard oil
Onions 2 boiled and pasted
1 tbsp ginger-garlic paste
1 tbsp of coriander powder
1 tbsp of red chilli powder
½ cup of tomato puree
½ tsp garam masala powder

Method

Blend cinnamon powder, salt ,chicken keema  and chicken liver to a good mix.

Divide the mix into  equal portions.

Shape them into Flat koftas.

Fry koftas in oil. Keep aside.

Heat oil in a pan.

Add boiled onion paste and cook till onions turn pink.

Add ginger-garlic paste.
Sauté for a minute, then add coriander powder and red chilli powder.
Stir in tomato puree

Cook for few minutes on a high flame, stirring continuously.

Add two cups of water and bring it to a boil.

Add chicken koftas and cook for ten minutes, stirring occasionally.

Add garam masala powder.

Simmer for five minutes.

Serve.

  

Ghee Bhaat

Nothing beats mothers love in the form of ghee bhaat.

Ghee Bhaat

Ingredients

Basmati Rice  1 cup,
Desi ghee 1 cup ,
Red chilli flakes 1 tsp
Zeera 1 tsp
Salt to taste,
Whole spices
bay leaves 2
Cinnamon 1"
Cardamom 2,
Cloves 3-4
green chilli chopped 1
garam masala 1/2 tsp

Method :

Boil 2 cups water with whole spices.
Add washed rice.
Stir and  cover pan half , and let cook on medium heat till rice is Cooked.
Wash out Cooked rice with cold water to remove starch .  Remove whole spices with spoon.
Heat ghee in separate deep pan and fry zeera.
Add rice .
Stir fry using fork .
Add in salt and red chilli flakes and chopped green chilli and cook for few more minutes.
Sprinkle Garam masala powder and serve hot.
You can garnish crispy fried onion slices and raisins to shower xtra love.

Teekhi aur karari Bhindi

Jammu Cuisine

Another dogra delicacy . This is cooked in monsoon season and really enjoyed by everyone.

Bhindi Thiki karari

Ingredients

Bhindi/okra/lady finger 1/2 kg
Rice flour 1/2 cup
Zeera powder 5-6 tbsp
Red chilli powder 1 tsp
Haldi 1 tsp
Salt
Oil

Method

Cut caps of  bhindi.
Cut each bhindi into strips.
Mix rice flour and spices.
Spread over all bhindi strips evenly.
Fry in hot oil till crispy.
Relish with dal and rice.

Desi Ghee Murgh Handi

Desi ghee Murgh Handi

Ingredients

1 kg Chicken
Onion slices fried 1 cup
crushed fresh red chillies 2
garam masala 2 tsp
Crushed cumin seeds 2 tsp
1 tsp coriander powder
1 tbsp Ginger garlic paste
2 cups curd
red chilli powder 1 tsp
Haldi 1 tsp
Salt to taste
desi ghee 1 big ladle
Cardamom powder 1 tsp

Method

Grind fried onion slices. Make a paste.
In a big bowl. whisk  curd well. Add onion paste and all spices. Red chilli paste. Ginger garlic paste, salt and mix well.
Add chicken pieces and marinade well. Keep for half an hour in refrigerators for flavours to develop
Take handi or some pot with small mouth.
Put ghee and heat over low flame.
Add marinaded chicken. Stir for three mins.
Cover and cook for 45 mins  to 60 mins at very very low heat. Check two three times in between.
Cook till ghee leaves sides.
Make gravy as per your choice.
Finish with sprinkling cardamom powder.

Tawa Baingan

Tawa baingan

Ingredients

Eggplants big 2 

Salt
Chilli flakes 1 tsp
Turmeric powder 1 tsp
Roasted zeera powder 1 tsp
Wheat flour 1 cup
Oil to shallow fry

Method

Wash and cut eggplants in thin rounds/slices.
In a bowl mix flour and all spices and salt.
Sprinkle flour mix evenly on all slices both sides.
Heat tawa on med flame.
Put flour covered slices on tawa and brown both sides.
Do same procedure for another batch. Do not overload tawa.
Serve with rotis

Besan Mirchi

Besan Mirchi

INGREDIENTS

Green chillies cut in halves 15
roasted besan 5 tbsp
turmeric powder 1/2 tsp
zeera powder 1 tsp
pinch of asafoetida
oil
salt

Method

Heat oil in a pan.
Add asafoetida and chillies.

Add other spices and salt. Mix well. Cover and cook for 2 minutes till green chilli bevome soft.
Sprinkle besan evenly over chillies and then add little water on the chillies.
Stir  for 2 minutes till the flour is cooked and sticks to the chillies.  You get aroma if cooked besan
Serve hot.

Lotus Stem Rolls

Lotus Stem Rolls

 Ingredients

NADRU /bhein/lotus stem washed peeled and sliced...

2 tsp ginger-chopped fine

1 tsp garlic-peeled and chopped fine

salt to taste

green chillies-chopped fine

one onions-chopped fine

few coriander leaves chopped

Besan 2 tbsp

Boiled potato 2

Oil to fry

METHOD

Boil nadru. GRIND with ginger and garlic.

Mix the salt, Besan, Boiled mashed potatoes , chillies, onions and coriander .

Make a soft dough.

Make small rolls out of dough.

Heat the oil in pan and fry till brown.

Serve with chutney

Chicken Aampapad

Chicken Aampapad

 Ingredients

Chicken 800gms...
Onions 2
Ginger paste 2 tsp
tomato puree 1/2 cup
Corriander powder 1 tsp
Roasted zeera powder 1 tsp
Haldi 1/2 tsp
Black pepper 1 tsp
kala namak.1 tsp
Aam papad khatta meetha cut in cubes 100gm
Oil
Salt to taste

Method

Cut onion in slices Fry in hot oil. Drain and keep aside.

Blend aampapad with fried onion and kalanamak and black pepper.

Keep aside paste.

Marinade chicken with salt , ginger paste and haldi and refrigerate for one hour.

In awok add oil. Heat till smokey. Add chicken and bhuno at low heat till it is well browned and sealed. Add corriander powder and zeera powder. Mix well for 2-3 mins

When it is 80% done add Tomato puree and bhuno till oil leaves edges.

Add onion aampapad paste. Stir well at low heat till glaze covers whole chicken pieces.

Serve garnishing with green chillies.

 

 

 

CHUKH

Chukh

This is a cross between pickle and chutney.

A delicacy from Chamba valley himachal pradesh....

Very tasty pickle to relish with dal and rice.

Ingredients

Rai Or brown mustard seeds 2 tsp
Fenugreek Seeds 1/2 tsp
Fennel Seeds 2 tbsp
Ajwain 1 tsp
Asafoetida/ Hing: pinch
Cumin seeds 2 tbsp
Corriander seeds 1 tsp
Oil 1 cup
fresh Green-red chillies coarsely grounded 1 cup
Ginger garlic coarse grounded 1/2 cup
dry mango powder 2 tbsp
haldi 1 tsp
Red chilli powder 1 tsp
Lemon juice 1 cup.
Salt

Method

Roast all whole spices and ground to powder.

In a wok heat oil. Add all grounded spice. Stir for two mins.

Add green-red chilli- ginger-garlic coarse mix.

Stir at low heat till they are little soft.

Add salt. Red chilli powder ,salt and mango powder and haldi.

Stir for two three mins.

Switch off gas.

Now let it cool. Pour in air tight jar and add lemon juice over it and refrigerate.

You can add Fine chopped dry fruits too.

There are many variations of the chukh in chamba valley.

Kadaiwale Kulchee

Kadaiwale kulchee

Ingredients

Wheat dough
Boiled and mashed potato 1 cup
Chopped small onion 1
Chopped green chilli 1
roasted zeera 1 tsp
Red chilli flakes 1 tsp
Salt
Butter

Method

Mix potato, onion and spices.  ADD Salt.  Make stuffing for the kulchas.
Heat big thick kadai on medium heat . Make it too hot.
Take a small ball from dough and fill with stuffing. Seal and roll into small roti .
Apply little water all over on upper side of roti and carefully stick it to wall of big kadai.
After 2 mins check kulchas by lifting with knife.
If its easily get separated its ok. If not let it cook more a minute. Dont force roti to leave the kadai wall. It will automatically leave the wall.
Now make all kulchas like this .
You will hv one half cooked side rotis.
Now at low gas flame cook the kulchas directly on flame on both sides.
Serve kulchas with butter.

Bhindi pops

Bhindi ki kachri

Bhindi Pops

Ingredients

Bhindi/lady finger 1/2 kg
Wheat flour 1 cup
Red chilli flakes 2 tsp
Salt
Buttermilk 2 cups
Oil to fry.

Method

Wash and dry bhindis . Cut into half inch pieces.
Put bhindi pieces in buttermilk.
Mix wheat flour , salt n red chilli flakes in a bowl.
Spread mix in a plate.
Drain out bhindi from buttermilk and put all drained pieces in flour mix.   Coat well .
Fry in hot oil till crispy.
This is our side dish with dal and Rice.
We call it bhindi ki kachri.

Pyaz ki chutney ( onion chutney)

Pyaz ki chutney

Pahadi people make a quick and tasty chutney to relish with garam garam chulha fulkas.

Ingredients

Onions 3
green chillies 2
mango powder 2 tsp
Salt
Lemon juice 1/2 cup

Method

cut onion with skin to halves. Bake in chulha or put cut edge on hot tawa till you get charred effect.
Do not burn
Let it cool.
Peel onion and blend them with all other ingredients in grinder till paste.
If you have sil batta ground onions and green chilli with salt in sil batta and mix mango powder and lemon juice.
Relish with rotis.

Koftas in cherry sauce

Koftas in cherry sauce

Ingredients:

For koftas

chicken mince 1/2 kg
Fine chopped  One onion.
Chopped garlic 3-4 tsp
fine flour 1 tbsp
Black pepper powder 1/2 tsp
salt
Oil for deep frying
For sauce
Fresh cherries 20
cinnamon  small stick powdered
salt
sugar to taste
Salt
Dry red chillies 2
ginger paste 1 tsp
cloves 1-2
2  onions, sliced and fried and pasted
lemon juice 2 tsp

Method

Mix minced chicken, chopped onion and garlic, Flour, salt n pepper.  Make balls and fry in hot oil till brown.
Pour Fresh cherries (deseeded) into blender and puree until smooth.
Add sugar, ginger, cloves, cinnamon powder ,dry red chillies, salt, fried onions and lemon juice and blend again.
Take a wok add oil , cook cherry puree  and  stir over low heat till oil separates.
Add koftas  to sauce and heat again for 1-2 minutes, gently stirring them to cover with sauce. Serve as dry koftas richly covered in sauce.

KASROD

Dogri Cuisune-- Kasrod

A very special dish - a stir fry vegetable- in dogri cuisine during summers is called " Kasrod ".

These are fiddlehead fern stalks found in hills. This is naturally grown vegetable....

This is also found in himachal and uttrakhand.

In himachal they call it "lengdas"

.Dogras also make pickle out of it.

 

 

Ingredients

Kasrod / Fiddlehead ferns stalks /lrngdas 1/2 kg
Red Chili powder 1 tsp
Turmeric powder 1/2 tsp
Beaten curd 1 cup
Mustard oil 3 tbsp

Method

Wash fiddlehead ferns thoroughly so that they are clean and there is no trace of sand.

Cut them in small pieces.

Put them in warm water for 5-6 minutes.

Now drain out from water .

Next heat up mustard oil till it is smokey. Add kasrod . Sautee in low heat.

Add salt, red chilli powder and turmeric powder.

Cook it covered on low heat till they are tender and all natural water from ferns dries up. Stir fry till oil separates from kasrod.

Add curd and again stir till all dries up and oil separates.

This all should cooked at low heat .

A very tasty kasrod saag is ready to eat with rotis

Besani Arbi

Besani Arbi

 

Ingredients:

1/2kg Arbi /colocasia ...
2 tbsp gram flour/besan
1/2 tsp dry mango powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
Oil for frying
Lemon juice to taste
1 tsp oil
3/4 tsp carom seeds
1/2 tdp grsted ginger
Salt

Method

Thoroughly wash arbi and boil.

Meanwhile in a bowl make spice mixture by mixing gram flour, salt, chili powder, turmeric powder, coriander powder and dry mango powder.

Peel boiled arbi and slice them into cubes. Soread in broad tray and let it dry for 30 mins.

Put arbi pieces in spice mixture and keep aside.

Shallow fry these slices on both sides till crispy.

Heat 1 tsp oil in a another pan. Add carom seeds, roast for 2-3 seconds, add ginger and green chili and fried arbi. Mix well in tadka.

Turn off the heat and add lime

Kofta Alubukhara

Kofta Alubukhara

 

 

Ingredients

1kg lauki/bottle gourd...
Mashed boiled potatoes 1 cup
5 tbsp gram flour
10 plums/alubukhara
2 tsp ginger garlic paste
1 cup finely chopped onions
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
2 cups tomato puree
Refined oil

Method

1. Deseed plums and chop in small pieces. Keep aside.

Peel and grate lauki.

Mix salt and leave it aside for half an hour. Squeeze with hands to remove all the excess water.

Add the gram flour , mashed potatoes and required salt.

Mix them to make a dough. Divide it into equall sized balls

2. Stuff plum pieces into the middle of each portion. Make it into big ball shape.

3. Fry balls till golden colour.

4. Heat the refined oil in a large kadai over medium heat.

Add the onions and sauté until they are pink .

Add the ginger-garlic paste and stir .

Add the turmeric, red chilli , coriander, and cumin powder.

Cook, stirring continuously

6. Add tomato puree and cook until the oil
separate.

Add 2 cups of water and salt and bring it to
boil.

Reduce the heat and simmer until the sauce becomes thick.

Gently
add the koftas and simmer for two to three mins
.

Serve immediately.

If you want to serve late, dont add koftas. Just before serving add koftas in rasa or sauce and simmer 2-3mins and serve.

AAM DAAL

Aam Daal

 

Ingredients:

Arhar Dal one cup...
Ripen Mango one
Desi Ghee generous
Cumin Seeds 1 tsp
Asafoetida pinch
ginger garlic paste 1 tsp
Green n red Chilies
Onion one
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tdp
Salt


Method:

Peel mango and cut in cubes and mash with fork. Keep aside.

Wash dal and pressure cook dal with 1 cup water, turmeric powder upto 3 whistles.

Mash dal with ladle in cooker and add 1 cup cold water, mango mash, salt and bring it to boil.

Smmer at low heat.

In another small pan heat ghee add asafoetida, cumin seeds and allow to splutter. Add garlic ginger paste and saute

Then add green red chili, onion, and cook until onion becomes light brown.

Pour tadka over dal and give a quick mix, simmer for one min.

Serve with rice.

Paneer in Lemon Butter Sauce

Paneer in lemon butter Sauce

Ingredients

Paneer cubes 10-12 (
Melted Amul Butter 1/2 cup
Lemon juice 1/2 cup
Vegetable stock 1/4 cup
Chopped corriander 2 tbsp
Red chilli flakes 1 tsp
Garlic cloves 2 chopped
Green chilli fine chopped half
Turmeric powder 1/2 tsp

Method

Fry paneer cubes to light brown colour
Keep in warm water with turmeric powder and pinch salt in it.
For sauce, take pan and put over medium heat , add vegetable stock, lemon juice and garlic. Simmer for few secs.
Add slowly butter and continue stir for five mins.
Add chopped corriander znd green chilli. Mix and switch off flame.
Pick all panner cubes from warm water and arrange in serving dish . Pour butter lemon sauce over it. Sprinkle chili flakes.
Enjoy and hooked to this bursting flavours forever
You can pour this sauce in any steamed vegges, roasted chicken , steaks or zny cooked seafood

Kachhe Aam ki chutney

Kachhe Aam ki chutney

 

Ingredients

Raw mangoes 2...
Red onion 1
Mint leaves 10-20
Green chilli 1
Sugar 1 tbsp
Salt to taste

Method

Peel and deseed and cut raw mangoes in slices .

Peel onion and cut in slices.

Blend raw mango and onion slices with rest of ingredients in a blender with little water.

Relish with Dal and Rice

BADAMI MURGH

Badami Murgh

 

Ingredients

1 kg chicken ...
2 thinly sliced onion
2 tomatoes chopped
20-30almonds deskinned
Cumin powder 1 tsp
Corriander poeder 1 tsp
Garam masala 1/2 tsp
Red chilli pwdr 1 tsp
Haldi 1/2 tsp
Ginger garlic paste 2 tsp
Salt
Mustard oil 1 ladle.
1 tbspn lime juice.


Method

Marinade chicken in lime juice and ginger garlic paste and salt for 30 mins.

Heat a pan over a medium heat and add the ground almonds and stir fry dry till pink colour


Remove from the heat and add the garam masala, cumin powder, corriander powder and keep aside in a bowl.

In big wok add oil and heat till smokey.

Add onions. Fry till pink. Add tomatoes and cook in medium heat till they soften. Add red chilli powder and turmeric powder and salt to taste .

Remember there is salt in marination too.

Stir for five mins.

Add the marinaded chicken and cook for 3 min, stirring, gradually.

Cook chicken by covering wok till it is 80% done and all water ftom chicken dries up.

Add almond mixture snd cook in low heat till chicken is done.

Serve this with rotis See More

AALOO KI POORI

Ideal for those who love poori n sukhe aaloo. Great tiffin recipe.

Aloo ki poori

Ingredients...

Wheat dough
Boiled mashed potato 1 cup
1-2 green chili es
1/2 tsp chopped ginger
1/2 tsp chaat masala
1 tsp cumin seeds
1 tso red chilli flakes.
Chopped onion 1
Salt to taste
Vegetable oil for frying

Method

Take mashed the boiled potato and add ,green chili, ginger, cumin seeds, chat masala and chopped onion.

Mix it well .

Roll out the dough ball to make small poori.

Now fill this poori with mashed potato mix and
Roll out this stuffed dough into small poori.

Heat oil for deep frying in a heavy bottomed kadai.

It should be on medium high and once it hot.

Slide these stuffed poori into the hot oil and allow to cook.

Flip over and fry the other side .

Serve with mint chutney

KARARE AALOO

Again let me take to remote hills of J&K. Easy aloo recipe with full flavours. Hidden treasures.


Ingredients:

Baby potatoes 10-13
Roasted cumin seeds 1 tsp
Dry red chilies 3
Garlic ginger paste 2 tsp
Coriander powder, 2 tsp
Red chili powder, 1 tsp
Turmeric powder 1 tsp
almonds 10-12
Salt
Mustard oil

Method

Grind almonds to coarse powder. Keep aside.
Peel potatoes. Prick with fork all over and fry in hot oil till crispy. Keep aside.
Soak red chillies for ten mins. Drain water and blend with garli ginger paste. Keep aside.
Smoke 3 tbsp mustard oil on high in a wok.
Add in the cumin seeds. When the seeds crackle, add the hing
Add in all the dry spices and red chilli paste and fried potatoes. Add salt and stir well for 5-6 mins till oil separates and aloo becomes karare.
Al last sprinkle crushed almonds and mix. Serve with hot tawa roti.

Nutty fresh beans and mushrooms

 

 

 

Nutty fresh beans and mushrooms

 

 

Ingredients

Chopped mushrooms 1 cup...
Green Beans 1/2 cup
chopped walnuts (toasted) 1/4 cup
Black pepper freshly grounded 1/2 tsp
Cumin seeds roasted n grounded 1 tsp
Salt
Butter as required
Lemon juice 2-3 tbsp

Method
Wash n drain water from vegges

Heat buter in a wok.

Add the mushrooms and sauté for 1 minute.

Add green beans and sautee

Add little water

Reduce the heat cover the wok and simmer for to 5 minutes

Remove lid and ncrease the heat to high. Stir-fry the beans until the beans are tender.

Add salt and pepper.

Add the toasted walnuts and lemon juice and serve hot.

KHAS-E-AAM BHINDI

Khas-E-Aam Bhindi

Ingredients

Bhindi/okra/lady finger 1/2 kg...
Raw mango 2
Red onion 2
Green chilli 2
Red chilli powder 1 tsp
Corriander powder 1 tsp
Cumin powder 1 tsp
Haldi 1/2 tsp
Salt
Ginger 1/2"
Mustard oil

Method

Peel and deseed raw mango. Cut in strips.

Clean and cut bhindi into strips.

Cut onion and ginger into thin slices.

Take a wok ablnd heat oil till smokey.

Add onion and bhindi/okra and green chilli.

Stir fry at med heat till crispy.

Add raw mango , ginger and all spices. Add salt and Stir fry for five mins at low heat.

Serve with rotis

Pranthawali Gali's Masala Prantha

Pranthawali Gali's Masala Prantha

 

Ingredients

Wheat dough...
Salt
Red chilli flakes
Garam masala
Refined oil

Method

Take a big dough ball.
Make it smooth with hznds.

Roll it into a round roti.

Cut into squares with the help of back of knife. Pls see the picture.

Sprinke salt, red chilli flakes and garam masala as per your taste on the roti.
Sprinkle few drops of oil.

Spread evenly on each roti square.

Now lift each square and place one above another keeping masala side down.

Only first square on stack should have masala side up. Rest all squares should be arranged one above another with masala side down.

When all squares arrange press the stack and again roll into a prantha shape.

Fry on hot tawa on both sides till crispy.

Your multilayer masala prantha ready.

Serve with pickle or curd etc.

Tamarind Egg Curry

So flavoirful and yummy and hooked recipe

Tamarind Egg Curry

Ingredients

Eggs 5
Shallots 2 chopped
Zeera 1 tsp
Garlic mince 2 tsp
Ginger monce 2 tsp
Tamarind pulp 2 tbsp
tomato 1 grated
Rice flour 1 tsp
chopped corriander leaves
Mustard oil 1 ladle

Method

Boil eggs hard and deshell and cut in halves. Keep aside.
Place the garlic, ginger and half the corriander leaves in grinder and grind to a very fine paste.
Heat the oil on medium heat till smokey and add the zeera and add in the shallots and saute till pink color.
Add in the grinded paste and cook for 5-6 minutes, until the mixture is nice and aromatic
Add in the tamarind pulp , salt and the tomato and cook well .
Stir in the 1/2 cup water and bring to a simmer.
Add in the rice flour and let the mixture simmer for about 4-5 minutes.
Add the eggs carefully.
Serve the eggs curry with yolk side up in the sauce.

Punugullu

Punugullu

Dosa batter fritters

Ingredients

Leftover Dosa Batter - 2 cups
Rice flour - 1 - 2 tbspsSemolina - 2 tbsps
Onions - 1/2, finely chopped
Green chili chopped - 1 tsp Cumin seeds - 1/2 tsp
Coriander leaves finely chopped
Salt to taste
Oil for deep frying

Method


Combine all the above ingredients except oil.
Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot,
reduce flame to medium. Place a tablespoon for batter into the hot oil.
Do not crowd the wok.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper.
Serve with coconut chutney