Satvik Dum aloo

Winter is the season which gifts us many naturally grown and available Vegetables of the season.

We also have fresh new Potaoes in winter season ..

 This is time to make Dum aaloo purely Satvik Style with new baby potatoes

Satvik Dum Aaloo

...

Ingredients

•Small New potatoes - 10
•Cloves - 1
•Bay leaf - 1
•Ginger paste - 2 tsp
•Tomato puree – 1 cup
•curd 2 tbsp
•Turmeric - pinch
•Cumin powder9 Freshly roasted and pounded) - 2 tsp
•Red chili powder - 1 tsp
•Garam masala - 1 tsp
•Salt to taste
•GHEE Desi 1 ladle

Method
•Boil the potatoes . Peel and prick with fork all over. Take care not to break anyn potato. Leave aside.
Now heat ghee in a wok. Add the bay leaf and cloves.
•Add ginger paste.
•when turns pink , add turmeric, cumin powder, red chili powder, and curd.
•Fry on medium to high flame till the ghee separates from the masala.
•Add the peeled potatoes now.
•Add tomato Puree and simmer till ghee separates sides.

• Add one cup water . Cover and let it cook for 15 minutes at low heat so that the potatoes absorb the masalas.
• Add the garam masala . Simmer till the thickness you want to Gravy.

Kaddu ki Sabzi

 

Kaddu ki Sabzi

 

 

 

Kaddu ki Sabzi

Ingredients

Kaddu 1/2 kg...
Cumin seeds 1 tsp
Grated ginger 1 tbsp
Sugar pinch
Carrom seeds 1/2 tsp
Mango powder 1/2 tsp
Red chilli powder 1 tsp
Kaala namak as desired
Green chillies chopped 2-3
Oil 3 tbsp

Method

1. Peel and chop pumpkin into small cubes.
2. Heat oil in kadai
Add cumin seeds.
Allow to splutter
4. Add ginger and green chilli, fry for 10 seconds
5. Add pumpkin, all the spices, salt and sugar. Mix thoroughly and stir fry for a minute or two on high flame.
6. Reduce heat and cook until soft, stirring from time to time.
7 Add mango powder . Mix and serve.

Dahiwale AALOO

DAHIWALE AALOO

 Ingredients:

500 gm potatoes-boiled and peeled,...
1/4 cup clarified butter,
1/8 tsp asafetida,
1 tsp cumin seeds,
1 tbsp finely shredded ginger,
1/2 cup tomatoes-grated,
1/2 tsp garam masala,
2 tsp coriander seeds,
salt to taste,
1/2 tsp kashmiri chilli powder,
1/2 tsp turmeric,
1/2 cup yoghurt,
3-4 coarsely chopped green chillies,

Method:

Peel and cut boiled potatoes in cubes
Heat the clarified butter and add the cumin seeds and asafoetida. and coriander seeds
When the cumin seeds begin to splutter, add the ginger and sauté well
till lightly fried; Add salt, turmeric and chilli powder. Stir a few times till well mixed, and then add the potatoes and the green chillies. Turn around overhigh heat, till they look slightly fried.
Beat the yoghurt till smooth and add to the potatoes. Add little water and cook till oil separates. Add 1/2 cup water and simmer till the consistency you require. Add garam masala for one min
Serve hot with rotis. 

CRAII AL

Kashmiri pandit cuisine

Craii Al

Spicy pumpkin curry

 

 

 

 

 

 

 ( for navratris or fasts)

Ingredients
1 kg Peela Kaddu
2 table spoons mirchi powder (red chilly powder).
2 table spoons saunf powder (fennel powder).
1 tea spoon saunth powder (ginger powder).
1/2 table spoon haldi powder (turmeric powder).
1 tea spoon zeera (cumin seeds).
1/4 tea spoon hing (asafoetida).
1/2 tea spoon kaala zeera (black cumin).
3-4 crushed moti elaichi (black cardamom).
4-5 half crushed laung (cloves).
1/2 cup mustard oil
salt to taste


Method

Peel off the kaddu (pumpkin), cut it into cubes
Make holes in each piece with the help of a fork.

Heat oil in a pan and fry till they turn brown.
let the rest of the oil to cool for 2 minutes.
Keep the pan on low flame and put zeera, mirch powder, hing along with 50 ml of water with constant stirring till water evaporates and dark red colour appears.

Put kaddu pieces in a patila and add pan masala above.
Add 250 mls of water, salt, saunf, saunth, haldi, laung, moti elaichi and put on full flame.
As soon as it starts boiling, turn the stove to low flame, cover it with a lid and cook till tender.
Put kala zeera in it and cook for another 1 minute and serve with hot boiled rice.

AMBAL

Dogri cuisine Iconic recipe

Jammu Cuisine

AMBAL...

Pumpkin Curry

INGREDIENTS

Peela Kaddu /Pumpkin 1 kg
Tamarind paste - 2 tsp
sugar - 1 tsp
,Fenugreek seeds-- 1/2 tsp
Cumin seeds 1tsp,
red chilli powder 1 tsp
turmeric 1tsp
garam masala 1 tsp
salt to taste
oil 2 tbsp
Green chillies - 3 -4 Slit them

METHOD

Peel and cut peela kaddu or pumpkin into small squares,
Heat oil in pan over medium heat and put fenugreek seeds when it is crackled and the seeds turn brown add cumin seeds ,turmeric powder and red chilli tpowder, green chillies and put in the kaddu.
Roast and cook covered till tender and leaves oil. Add Salt and Tamarind paste .
Add 1 cup of water. simmer. as it simmers put sugar. Simmer for 1 min more
Serve with Chana dal and Rice

Adraki Rajma

Rajma adraki


Rajma - 1 cup
Tomatoes - 2 big
Badi elaichi - 2
Fresh green chilles - 2
Red chilli powder - 1 tsp
Fresh grated ginger 4 tsp
Salt
haldi pwdr1 tsp
Cooking oil - 1 tbsp
Ghee desi - 1 tsp
corriander pwdr1 tsp



Method
Soak rajmash jammu wale overnight. Pressure cook next day with four cups of water. Then take out rajma and keep rajma bean and its water separate. Mash half of rajma with ladle.

Blend tomatoes , green chillies and elaichi in a mixer together.
Heat oil and ghee in a kadai.
Add the above mixture and grated adrak and fry on high for a while till the raw smell is gone.
Lower heat and add the red chilli powder n haldi corriander pwdr
Fry till the masala dries up.
Add the boiled rajma and stir well to mix with the masala. After 2-3 mins add rajma stock and simmer at low heat till consistency you need.
Serve with rice

Palak Pakoda Kadhi

SPINACH PAKODA KADHI

 

Ingredients:

 

For Pakoda:
2 Cups of Spinach leaves – finely chopped
4-6 tbsp Chick pea flour
Salt to taste
1/4 tsp Red Chilli powder
Oil to fry pakodas

For Gravy:...

4 cups Buttermilk Fresh
2 tsp Chickpea Flour (Besan)
a pinch of Asafoetida
1/2 tsp Coriander Seeds
1/4 tsp Red Chilli Powder
turmeric powder 1/2 tsp
Salt to taste
1 tsp of Garam Masala
1 tbsp Mustard Oil
2 Dry Red Chillies

Method:

For Pakodas:
◾Heat Oil in wok. Meanwhile mix together the ingredients of pakodas
Add water little by little to make a thick batter. The mixture would be a little sticky to handle.
.
◾Make pakodas and deep fry them on medium heat so that they get well cooked from inside. keep aside

For gravy:

◾Whisk together Besan and Buttermilk in a bowl such that there are no lumps
◾Heat Oil in a Kadai . Add Asafoetida. Add zeera. Dry red chilli Add Coriander seeds. Add Turmeric powder, Red Chilli powder
◾Add the Butter milk and Besan mix. Add salt and mix. Let the gravy come to a boil. Turn to heat to minimum and let the gravy simmer for about 10 minutes till the gravy looks well integrated. Stir in between
◾Add the fritters to the hot kadhi and let it simmer for a minute or two. Turn off the heat. The fritters absorb gravy..
◾Add garam Masala. Simmer for five mins more.

PALAK PANEER NO OINON

Some recipes are must in some special festivals or special days. All vegetarian love palak paneer, aaloo Gobi and koftas in their menu for festivals.

But some points to remember:-

1. Palak paneer is best without too many spices , herbs, onion, tomatoes and garlic. We kill flavours of palak by adding these.
2. The natural water from spinach is absorbed by soft panner is the best combination
3. The spinach should be finely chopped and never grounded as paste.




Palak paneer
1 Kg spinach fresh, washed and chopped fine
1/2 kg paneer cubed n little fried
2 tbsp mustard oil
cumin seeds 1 tsp
3 tsp grated fresh ginger
3-4 hot green chillies, sliced
1 tbsp lemon juice
Salt to taste
red chilli pwdr 1 tsp
turmeric powder1 tsp


Method

Heat oil in a kadhai. Crackle cumin.
Add grated ginger and green chillies and stir-fry for a couple of minutes on medium heat.
Add baby spinach and allow it to just wilt, stirring every so often. Cook till spinach gets cook. Mash with help of ladle.

Add fried paneer and add red chilli pwdr and turneric pwdr. Let it simmer at low heat for 5 mins
Add salt and lemon juice and stir to mix well.

Serve with rotis.


Cook simple . You will never add any other spice I bet.

No onion Chole

No onion Chole

 Chickpeas – 1 cup, dried
Cinnamon stick – 1 inch
Cloves – 3
Black cardamom – 1
Oil – 2 tbsp
Cumin seeds – 2 tsp
Green chilies – 2 chopped
Tomatoes puree-1 cup
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Anardana paste– 2 tsp
Salt – to taste

Method

Wash chickpeas well n Soak them in enough water overnight.
Discard soaking water and add 3 another cups of water, cinnamon stick, cloves, and cardamom in pressure cooker.
Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 20 minutes. Turn off the heat.

Heat oil in a pan. Once hot add cumin seeds. Let them sizzle.
Then add chopped green chilies. Cook it for 30 seconds.
Add pureed tomatoes.
Cook it till all the moisture from tomatoes goes away and it start to leave the oil from the sides.
Then add coriander powder, red chili powder, anardana paste and salt. Mix well and cook for a minute.
Then add boiled chana. Mix well so all the masala will coat them.
Add water from boiled chana. Mix well and boil it till the consistency you like.