Monday, December 5, 2016

Makki ki roti

Winter is best season. Great desi food all around.
The maize flour from Jammu hills best in the world. That too grinded in stone grinding mills ( we call it Karrat ) with the help of Fresh Mountain water falls.
Gajar wali makki ki roti
Maize flour / makki ka atta. 1 cup
Carrots 2
Cumin seeds 1 tsp
Red chilli flakes 1/2 tsp
Fresh chopped coriander
Peel and grate carrots . Never squeeze its water. This will help in making dough.
Put in big bowl. Add flour , all spices and make a dough with warm water
You need patience to make a dough. Just rub with palm till everything binds well and you get smooth dough.
Make balls and roll into rot is.
I use plastic sheets to roll a roti.
Put roti in hot tawa and with little oil , cook from both sides

Sunday, December 4, 2016

Gujrati Idra

Sunday breakfast has to be special.

Let's go Gujarati healthy way

Gujrati Idra 


11/2 cup Rice( any )
1/2 cup Urad dal
Salt to taste
4 cup Butter milk
1 sachet Eno
1 tbsp red chilli flakes
Mustard seeds 1/2 tsp
Green chillies 2
Chopped corriander


Wash and soak rice and urad dal in water for overnight separately.

Drain water from both.

Grind it in mixture with butter milk
Grind till it become like dosa batter. If needed add water.

Keep it in a warm place for atleast six for fermentation.

Add salt and eno in it. Mix properly.

Heat water in a steamer at medium flame.
Grease plate with oil.

Now pour the batter

Sprinkle chilli flakes powder on it.

Steam in steamer.

In a tadka pan heat little oil, add mustard seeds and slit green/red chillies . Crackle

Garnish Idra with mustard seeds and green chillies tampering

and coriander leaves. Cut in desired shapes

Hot serve with Green chutney.

Thursday, December 1, 2016

Dogri Sarson ka saag

Dogri Sarson ka saag
Jammu style
Mustard leaves /(sarson ka saga ) 1/2 kg
Spinach leaves (palak) ½ kg
Green chillies 2-3
Garlic , finely chopped 5-6 cloves 
Desi ghee 1 ladle
makki ka atta - 1 tbsp
Mustard oil (2tbsp)
Cumin seeds (jeera) (1 tsp)
Dry red chillies 2-3
Garlic (lehsun), finely chopped (2 tsp)
Onion, chopped 3
Tomato grated 2
Asafoetida (½ tsp)
Clean all leaves greens and remove their stems. 
Thoroughly wash the leaves under running water.
Then, finely chop them.
Put the greens in a pressure cooker and add the garlic, green chillies and salt, along with 2 cups of water. Pressure-cook on a high flame up to 5 whistles, and then open the lid immediately putting under running water.
This way leaves remain in green colour.
Turn off the flame
Open the pressure cooker lid and thoroughly mash the greens with a ladle till it becomes thick paste
Add in the Makki Ka Atta and mix thoroughly. Keep aside.
In a pan, heat mustard oil on a high flame till smokey
Wait for a few seconds, then add the cumin seeds As it begins to splutter, add the red chillies
Add the onions.
Keep frying till the onions turn golden brown and then, add a pinch of hing.
Add tomato and cook till oil leaves sides
Add the Saag to this mix and simmer on a low flame for at least 10 minutes.
At last pour desi ghee over it 
Serve hot with tawa rotis

Thursday, November 10, 2016

Rajma khichdi

Winters means Mitthi mitthi dhoop and khichdis and achaars
Here Today Jammu's special Rajma ki khichdi and instant green chilli pickle
Rajma khichdi
½ Cup Rajma
3/4 Cup rice
1 tsp cumin seeds
Pinch of asafetida (Hing)
Ginger strips 7-8 
2 -3 dry crushed red chilies
Pinch haldi
2 tbsp Ghee.
Refined oil 2-3 tbsp
Soak rajma for six hours.

In a pressure cooker heat oil on medium flame, add cumin seeds , turmeric pwdr , ginger strips and asafetida and fry for 1 min.

Add whole broken red chilli. 
Add rajma , salt and 2 cups of water and pressure Cook for 5-6 whistles. Then open lid and add rice and rice .
Add 1 cup of water and mix.
Close the lid and cook for another 2-3 whistles​.
Open the lid and pour melted desi ghee.
Microwave stuffed green chilli pickle
Big green chillies 7-8
2 tbsp Garlic ginger paste 
4 tbsp dry mango powder 
1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
2-3 tbsp mustard oil
Lemon juice 2-3 tbsp
salt to taste
1. Wash and pat dry green chillies and slit them in half .
2. In a bowl put gg paste, dry mango powder, coriander powder, red chili powder, turmeric powder , mustard oil and salt to taste. Mix well. Keep masala aside.
3. Add slit chilies and one cup of water. Micro-wave for 3 mins at 100% power and stir occasionaly.
Drain water and cool chillies.
Stuff carefully chillies with Masala . Again rub them with mustard oil and put in microwave safe bowl and m/w for 1 min at high.
Let it cool and sprinkle lemon juice.

Saturday, October 15, 2016

pakodi Raita

Jammu is famous for its pakodi Raita also. Many Halwai shops do sell pakodi wala dahi.

You can buy readymade pakodi too from shops.

Here's the recipe of pakodi Raita 

I have made medium sized pakodis . Generally pakodis are made very small

Pakodi Raita


1 cup besan or gram flour
1 green chili, chopped
1 tsp ginger grated
1 tsp cumin seeds
pinch of cooking soda
Salt to taste
Oil for deep frying

For Raita

1/2 kg curd , whisked
rock salt
Handfull coriander leaves, fine chopped
1 tsp roasted cumin crushed
1 tsp chaat masala
1 tsp red chili powder


Make a slightly thick batter of besan with water, Add baking soda, salt, ginger, cumin seeds, green chilli .

Heat oil in wok, using hands , make small/ medium size pakodi and fry till golden brown.

Put these pakodis in warm water and drain well so excess oil will get released.

Whisk chilled curd and rock salt.

Arrange the drained pakodis on the serving bowl.

Pour whisked curd, sprinkle roasted cumin powder, chaat masala, red chili powder, and coriander leaves.

Serve Pakodi Rita immediately.

PS :- 

you can make pakodi chaat by adding sev, crushed papdi, chopped opinion and chutneys to this Raita

Friday, October 14, 2016

Dried mint leaves chutney

During winters , we don't get fresh herbs .

So dried herbs are always at rescue

We Jammu people dry mint leaves under sun during summers and store the powdered leaves in container for using them in winters. 


Here's very tasty Pudina chutney in dogra cuisine



Dry mint leaves chutney



Dry Mint Leaves Powder- 4-5 tbsp
Yogurt- 1/2 cup
Dried kashmiri Red Chilies- 3-4
Garlic cloves 2-3
Black salt
Juice of one lemon

Method :-

In a blender, add dry mint leaves powder , dry red chillies. Garlic and black salt, 

Blend them in powder form.

Take a bowl. Add mint leaves mixture and add curd into it.
Mix it well.

Add few drops lemon juice. Mix

Keep in a refrigerator to chill.

Serve with Any meal.

PS :- If you don't have dry mint leaves, take fresh mint leaves and put in micro safe bowl .M/W at high for 5-6 mins. Crush leaves with hands discarding stems

Sunday, September 4, 2016

Rogan Josh

Any dinner party at my home must have Rogan Josh.
The very authentic Kashmiri recipe
1.Mutton 1 kg
2. Mustard oil 150ml
3. Curd 1 cup
4. Cloves 5 nos
5. Salt 2 tsps
6. Cardamoms green and black 2-3 crushed
7.Kashmiri Red Chili Powder 1 tbsp
8. Turmeric 1/2 tsp
9. Dry Ginger Powder 2 tsps
10. Aniseed Powder 2 tsps
11. Cumin Seeds 1 tsp
12. Garam Masala 1 tsp
13. desi ghee 1 tsp
14. hing Powder 1 pinch
15. Saffron threads in little water 2-3
· Method
Marinade Meat pieces with the Curd evenly for two hours.
Take a heavy bottomed pan. 
Put Mustard Oil in it and heat it till smoky
. Add the merinaded Meat pieces Stir well with big ladle. Add Cloves, Cumin Seeds, cardamoms , Salt and a pinch of hing powder.
When all the liquid from the Meat and the Curd dries up and the Mutton begins to get sealed in the oil.
Continue turning it till mutton turn golden-brown. 
Now add half a cup of water, the Red Chili Powder and Turmeric powder
Go on bhunoing the Mutton till it in brownish red colour and almost all water evaporates. 
Add again 2 cups of water, Dry Ginger and Aniseed Powders.
Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red,
thick and oil separates.
Now add the Desi ghee, saffron water and Garam Masala.
Cook for 2 or 3 minutes
Enjoy Rogan Josh

Friday, August 26, 2016

Adrak wali ALOO GOBI

Adrak wali ALOO GOBI
Phool gobhi /Cauliflower ,(cut into large florets )1 medium sized
Potato 2 cut in cubes
Ginger 4 tbsp, Finely crushed
Red chilli powder 1 tsp
Green /red fresh Chillies 1-2, slit
Oil 4 Tbsp.
Hing pinch
Cumin seeds /zeera 1 tsp.
Coriander powder 2 tsp.
Turmeric ½ tsp.
Garam Masala Powder 1 tsp.
Salt To taste
Wash cauliflower florets.
Put florets in hot water and let it soaked for half an hour. Rub each floret again and Drain and keep aside
Heat oil in a large pan and add cumin seeds. When they splutter add hing and green chillies.
Add finely chopped ginger and sautee at low heat for few of minutes.
Now add all the powdered spices and salt except garam masala. Add cauliflower and potato and stir. Ensure that the vegetables are coated well with the spices.
Fry them on high heat first to brown them. Then cook at low heat till done.
Add Garam Masala and stir. Garnish with chillies.

Wednesday, June 15, 2016

Idli with chutney

Idlis with chutney

1 Cup Urad Dal
4 Cups Rice
2 tbps fenugreek
2 tbps Salt


Soaked all ingredients separately for a minimum of 3-4 hours and then ground
Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times .

Grind the soaked fenugreek seeds in a cup of water for 3-4 mins.
Grind all separately with water required Once ground, transfer the batters in big bowl.
And add salt to the batter before fermenting.
Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.

For the idlies : Steam the idlis as per your apparatus. I steamed in M/W full power for six mins.. Serve hot with your favorite chutney .

Tomato chutney

Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Lemons 2
Mustard seeds 1/2 tsp


Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same  pan with little oil,   heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.

Refreshing Tomato smoothie

Refreshing tomato smoothie


2 ripened tomatoes
1 small cucumber
1 lime - juiced
Rock salt
1 pinc black pepper
1 cup water
1 cup ice.

Wash toms and cucumber. Peel cucumber. Cut both veggies in pieces. Blend everything in a blender. Srain it . Pour in serving glass . Add crushed ice and sprinkle crushed bkack pepper . Smoothie is ready.

Sunday, June 12, 2016

Chana pakwaan

Chana Pakwaan

This is actually a Sindhi recipe of dal pakwaan.  Pakwaan is  a crispy deep fried bread. A hybrid of poori and matthi.


1 Cup white Chana  (Soaked overnite)
2 tblsp Tamarind Chutney
1/2 tsp Garam Masala
1/2 tsp Red chilly powder
1/2 tsp Cumin Powder
1/2 tsp Amchur Powder
1/4 tsp Turmeric powder
Salt to taste
2 tblsp Desi Ghee

For pakwan

1Cup Refined Flour
1 cup wheat flour
1/2 tsp Salt
2 tblsp Desi Ghee
Water to knead the dough
Ghee for frying


Boil the chana in 3 cups water by adding salt and turmeric powder.Boil it till tender.
Add tamarind chutney. Mix well. In wok add ghee put Chana and all masalas . Simmer till all water evaporates.

To make the pakwan mix salt and ghee in the refined flour.     Knead a soft dough.
Divide in small equal balls and roll into thin pooris. With fork prick poori allover.
Deep fry till brown.

Thursday, June 9, 2016

Mango Malai

Hide your dieting meters.
The best way to relish mangoes .

Mango and Malai

You need

Mango pulp
Full fat cream
Sugar granules


Just put pulp in individual serving bowl.

Pour heavy cream over it.   Sprinkle sugar on it

Refrigerate for 1 hour and gallop

Saturday, May 14, 2016

Potato frittata

Potato Frittata


One big  potato
3 tbsp oil
1 small onion thinly sliced
5 large eggs, well beaten
2 Green chillies chopped
Coriander leaves bunch
Red chilli flakes.


Peel and cut potatoes in cubes . Roast to brown or fry. Keep aside

Heat oil in deep sauce pan. Cook onions till translucent.

Add potatoes and make a base by spreading them in pan.

Season with salt and red  chilli flakes

Mix together eggs, green chilli and chopped coriander. Beat well. Add salt to taste. Reduce heat to medium.

Pour egg mixture into pan and cover all potato base. Cook until edge is set, about 2 minutes.

Carefully place a plate over pan and take out the frittata over it. Simply slip the uncooked side in pan again and cook it further two mins.
. Invert frittata onto a plate.  . Serve warm
I love it with sour cream.

Thursday, May 12, 2016

Soya kababs

Soya kababs


Soya chunks 1 cup soaked in water for one hour
Capsicum deseeded chopped 1
Onion chopped 1
Green chilli 2 chopped
Zeera 1tsp
Red chilli flakes 1 tsp
Besan. 2 tbsp
Oil to fry


Squeeze soya chunks from water well. Put every ingredient in blender with soya chunks except besan
You will get a courses mixture .
Add besan and with wet hands make kababs and fry till golden in hot oil.
Serve with coriander yogurt dip.

Saturday, April 9, 2016

Strawberry Kulfi

Strawberry Kulfi


 Navratra special


Full fat milk boiled and cooled 1/2 litre
Strawberry 10-12
burfi pieces 5-6
chopped almonds


Wash and remove stem of strawberries. Make puree. Sieve puree. Keep aside

In a blender add milk
,strawberry puree, burfi pieces and blend two rounds only to make smooth batter . Adjust sugar.

Freeze in desired moulds with garnishing with chopped almonds

Sunday, March 20, 2016

Muji Chetin

Muji Chetin


 Mooli ki chutney


While mooli or Radish 1 big
fresh roasted and crushed zeeRa 1/2 tsp
Crushed dry red chilli 1
kala namak to taste
Green chilli chopped 1
well beaten curd 1 cup


Peel radish and wash well. Grate radish/mooli .

Squeeze the mooli to xtract water out of it.

In a big bowl add grated mooli and Curd and all other ingredients.
Mix well.

Serve with hot kashmiri veg or non veg dishes.

This is must on table to balance spicy kashmiri meal

Sunday, February 28, 2016

Dhuni wali chutney



  Dhuni wali chutney


1 bunch mint leaves
1 bunch coriander leaves
5-6 green chillies
black salt
1 tbsp carrom seeds / ajwain dry roasted
lemon juice 5-6 tbsp
1 tsp sugar


Blend all with little water in mixer.

Pour in Bowl.

Take burning charcoal in a Katori. Place katori in centre of bowl. Pour 2-3 drops of mustard oil over burning charcoal and immediately cover bowl with big plate. Keep as it is for 5 mins. Remove plate and katori. Serve immediately

Sunday, February 21, 2016

Potato crusted saffron Rice

Potato crusted saffron Rice



1 cup basmati rICE...
4 potatoes, peeled and thinly sliced in rounds
Desi ghee 1 ladle
Saffron threads 2-3
Salt to taste


MIX Saffron in 2-3 tbsp water.

Wash and cook rice with salt.

The rice should be grainy and not sticky.

Take a non-stick pan. The shape of pan will decide the shape of rice.

Put the ghee. Heat over medium heat. Add 50 ml water &salt to taste and boil. Remove from flame.

Place the potato slices, one next to the other in the bottom of the pan. Just make sure they form a layer at bottom. No base of the pan should be seen.

Pour half of the rice on top of the potato slices. Press firmly with the back of a ladle. Then spread the rest of the rice to make a shape of pan

Make 4-5 holes in the rice and pour saffron milk over holes.

Put a thigh lid over the pan and put it back on the flame. Cook on high heat for 2 minutes and then lower to very low heat and cook for 20-30 minutes.

By that time, the crust should be form. Take the pan out of the heat for a few minutes and then, turn out the pan on the serving dish.

Monday, January 18, 2016

Dhuniwala Kimb..

Dhuniwala Kimb..


 The old tradition of dogra people to relish this fruit in winters which only grows here .

Distributed in mohalla too because when you give coal -oil tempering, the...
aroma spreads.


kimb /Hill lemons one
mint leaves handful
Green chillies 2
Red chillies 2
Sugar 2 tbsp
Musturd oil
Crushed walnuts


Peel kim. Cut in half Squeeze all its juice.

Cut in pieces. Blend , mint leaves ,both chillies, sugar and salt.
Mix this with kimb pieces. Add crushed walnuts. Mix Put a kaori in bowl having kimb. Put burning in katori. Pour 1 tsp mustard oil over burning coal.

Cover with plate. Let aroma spread in bowl .

Remove plate and relish.

Thursday, January 14, 2016

Urad Dal Khichdi

MakarSankranti celebrations


 Urad Dal Khichdi



Rice 1 cup
Urad dal 1/2 cup
Ginger thin strips 6-7
green chilli cut in half lenghtwise 2
red chilli flKes 1 tsp
Turmeric powder 1 tsp
Garam masala 1/2 tsp
Butter/desi ghee


Wash dal and rice. Soak them together for 1 hour jn water.

Drain water and put in pressure cooker. Add 5 cups of water. Add salt, green chilli and ginger strips and turmeric powder. Close lid and pressure cook upto 3-4 whisles.

In tampering pan add butter. Put on med heat. When butter melts. Switch off flake. Imm add red chilli flakes and garam masala. Mix well. Put this tempering over khichdi after opening pressure cooker lid.

Mix and serve hot with vegetable achaar and more butter on top

The khichdi should not be too dry

Sunday, January 3, 2016

Vintage Crisp Sandwich

Vintage Crisp Sandwich


Two Bread slices...
2 cheese slices
handful French fries
Fried onion rings 5-6
red chilli flakes


1 Arrange one cheese slices on Each bread

In a bowl add french fries n onion rings. Add salt and chilli flakes.

Put crisp on each slice and make a sandwich.

Brown sandwich on hot tawa on both sides.

Eat immediately with cup of tea.

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