Monday, January 30, 2017

Masala Gur

Masala Gur
Feedback to Minoo Bhasin and Atul Sikand on Sikandalous  cuisine FB group

I added in almonds, walnuts, dry coconut slices , fennel seeds, carrom seeds .
It is fantastic .
The Recipe is as follow s
1 kg gur 
I Table Spoon Desi Ghee 
2 to 3 Tablespoons Almonds -Crush them in mortar pestle ,they should not turn into powder. 
Kishmish/Raisins about a handful chop finely - Adjust.
2 Teaspoons Ajwaiin 
1 Teaspoon Saunf (optional) 
2 Teaspoons Saunth Powder/ Ginger Powder.
Dry coconut small piece sliced finely (optional)
Crush gur and keep aside...
Line a shallow dish with ghee and keep it ready for later 
(I used an old steel thaali of 2" depth)
Put kadai on gas and add ghee to it. Let it melt nicely.. when it's hot add ajwain. Once it splutters add crushed almonds and brown them. Once they are nice golden brown add sliced coconut stir for a bit. Also add Chopped kishmish and stir for 20/30 seconds. You can now add crushed gur. And stir till it melts nicely and is of a pouring consistency ..add ginger powder and stir well...
Once it's all a nicely mixed and there no lumps of gur in kadai it's ready to be poured into the lined shallow dish.Be careful it has to be done very quickly and carefully...empty melted masala gur into lined shallow dish..
After about 15/20 minutes or when it's firmed up a bit make barfi like cuts on it.You can keep them in a airtight jar after cutting in pieces. To be enjoyed after meals in winters.

Sunday, January 22, 2017

KIMB chaat

Dogra delicacy in winters . The famous kimb eaten in winter afternoons
Kimb/hill lemon 1
Salt 1 tsp
Sugar 1/2 tdp
Handful corrisnder 
Green chillies 2
Crushed walnuts 2-3
Mustard oil
Peel the skin and squeeze out juice. 
Cut into pieces and put in bowl
. Blend salt, sugar ,green chilies ,corriander . Make a paste and add it tokimb pieces . Add chrushed walnuts.
Take charcoal and burn it keep in centre of bowl. pour raw mustard oil in it and close the lid of bowl. Give it a dhuni or dungaar.

Wednesday, January 11, 2017

Michi Koota

Feedback to Sandhya Harsh Mirchi Koota
I cut green and red chillies lengthwise and crushed half in Sil- batta with little salt.
Be careful in handling chillies and use spoon to lift.
Rest followed her recipe

Green red chillies 500 gm
Salt 2 tspn
Turmeric powder 11/2 tspn 
Red chilli powder 1/2 tspn (optional for color)
Amchoor powder 2 tspn
Peesi hui raai 1/2 tspn
Heeng powder 1/2 tspn
Jeera 1 tspn
Rai (mustard) 1 tspn
Saunf, Methi dana powder 1/2 tsp
Kalaunji 1/2 tspn
Lemon juice ( optional)
Veg Oil 2 tbspn
Wash and dry fresh green or red chillies. Pound them in a mortar-Pestle into pieces (not paste) or else Cut into pieces. 
Heat kadai after you add oil. When hot, add tadka of heeng, jeera, rai and kalaunji. 
When these splutter, add crushed/cut chillies to it. Add salt and haldi powder. Mix well and cook on low flame by covering the lid. After cooking for about 10 mins check it. Stir and cook till they get bit tender. 
Now add rai powder, red chilli powder, methi saunf powder and amchoor powder and mix well and cook for another 5 mins or so. 
Check that the chillies are cooked well and the masala mixes properly with the chillies. Oil will leave sides of the kadai when cooked properly. When ready, add lime jiuce to it and mix well. Turn off the flame. Your mirchi ka kootta is ready.
Amount of lime juice and amchoor can be adjusted as per your taste.
Tip : prepare this and keep for 1-2 hours before serving. This will let the flavours mix well with the chillies.

Monday, January 9, 2017


Winter and Hot samosa with cup of tea. A bliss in evenings
Just make these simple samosas, the truly old style evergreen samosa
Potli of happiness.
Simply Samosas
1/2 kg Refined flour/ maida
5 tbsp desi ghee
Salt to taste
1 cup boiled potatoes coarsely mashed
1/2 cup boiled peas
1tbsp red chili powder
1tsp Garam masala
2tbsp Coriander powder
2tbsp raw mango powder
1tsp cumin seeds
Vegetable oil for frying
Take 2tbsp oil in heavy pan.
Add the cumin seeds , potatoes and peas and sauté on low flame till the mixture is crisp and fragrant.
Add salt, garam masala, coriander powder, chili powder and raw mango powder.
Sauté for 30 seconds and Set aside to cool.
Sieve the flour, add salt. Add melted ghee and mix it very well.
Add small quantity of water
and knead to a stiff dough. Set the dough aside for 20 minutes.
Knead the two for a minute and divide the dough into 10- 15 balls of equal size.
Roll out each ball to a small rotis Cut it into 2 semicircles .
Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal from above.
Fill all the cones and set aside.
Heat plenty oil in a pan. Put the samosas in hot oil,
Keep low medium and deep fry till light brown.
Drain and enjoy

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