Arbi ke kabab

Fasting Day #2

Arbi ke kabab

The fasting is feasting actually. You cook those dishes you never do regular

Here's arbi ke kabab

Ingredients

Arbi /colcassia 1/2 kg boiled
Singhara atta 5 tbsp
Salt
Black pepper
Oil

Method

Peel arbi and mash it with fork
Mix in Singhara atta and salt n pepper

Wet your hands and make kababs

Fry or grill

Serve with Pudina chutney

Malai Kulfi

Happy Navratra to all of you

Jai Mata di

Fasting means feasting.

Here is Jammu's famous malai kulfi
This kulfi is served on peepal leave and is also called Patte wali kulfi.

In Vaishno Devi Enroute you can find local people selling in their small pot covered with leaves.

I have recreated for you 

Malai Kulfi

Patte wali kulfi

Full fat cream/ Malai 1 and 1/2 cups
Mawa 1/2 cup
Sugar 1/2 cup or less

In a thick pan over low heat, add crumbled mawa. Let it cook 2 mins and add sugar.

Let it melt and get mix. Take care the crumbly mixture dont get stuck to pan.

The same as you do for making burfi

Mix well. Let it cool.

Beat malai with spoon

Mix in khoya sugar thick crumbly mixture. Mix well

Set in any mould or individual mould in Freezer.

Serve.

Mixed saag

JAMMU is all set to enjoy winters with lots of local saag and white makhhan, Desi ghee and also the waist meter is deliberately hidden.

Saag is not boiling and blending into paste and then tadka with lot of onion tomatoes to kill the actual flavors.

For Dogra households saag is just chopping leaves very fine. Then stir frying and cooking in its own juices. Throw in green chillies and it's ready with just few spices.

Mixed saag

baby spinach 1/2 kg
Mooli leaves fresh 250 gms
Coriander leaves bunch
Soy leaves /dill leaves 100 gms
Few methi leaves
Red chilli flakes 1 tsp
Desi ghee generous
Hing pinch
Haldi 1/2 tsp
Zeera powder 1 tsp
Green chilies
Salt to taste

Method

Wash n chop all leaves very fine .

In wok heat Desi ghee. Add hing, splutter, Add saags and stir fry and cover. Cook in very low flame. When saag half cooked, add spices and green chilies. Cook till ghee leaves sides.

Enjoy with Rotis.

Adrak instant pickle

Adrak instant pickle

Ingredients

Adrak/ginger root 250 gms
Salt
Red chili flakes 1 tsp
Turmeric powder 1/2 tsp.
Rai powder 1 tsp
Mustard oil
Galagal khatta 1/2 cup

Method

Wash and peel adrak. Cut half in thin strips and grate another half quantity.

In pan heat MO, When smokey, add adrak strips and grated one. Saute. Add all spices and saute at lower heat. Check the rawness of all spices vanish but adrak should not loose its crunch

Add Galagal juice and switch off flame. Let it cool and store in airtight container and enjoy

Alternate method

Soak strips in white vinegar overnight. Next day ginger strips turn pink. Discard the vinegar and use strips and Sautee in oil n spices for minute.

No need to add Galagal juice.