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

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