Tuesday, July 28, 2015

Ghee Bhaat

Nothing beats mothers love in the form of ghee bhaat.

Ghee Bhaat


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.

Friday, July 24, 2015

Teekhi aur karari Bhindi

Jammu Cuisine

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

Bhindi Thiki karari


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


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.

Thursday, July 23, 2015

Desi Ghee Murgh Handi

Desi ghee Murgh Handi


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


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


Eggplants big 2 

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


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


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


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.

Saturday, July 18, 2015

Lotus Stem Rolls

Lotus Stem Rolls


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


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

Friday, July 17, 2015

Chicken Aampapad

Chicken Aampapad


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
Salt to taste


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.

Thursday, July 16, 2015



This is a cross between pickle and chutney.

A delicacy from Chamba valley himachal pradesh....

Very tasty pickle to relish with dal and rice.


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.


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


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


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.

Saturday, July 11, 2015

Bhindi pops

Bhindi ki kachri

Bhindi Pops


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


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.


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


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


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
Oil for deep frying
For sauce
Fresh cherries 20
cinnamon  small stick powdered
sugar to taste
Dry red chillies 2
ginger paste 1 tsp
cloves 1-2
2  onions, sliced and fried and pasted
lemon juice 2 tsp


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.

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