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

Strawberry Kulfi

Strawberry Kulfi

 

 Navratra special

Ingredients...

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

Method.

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

Sabudana chillila

Sabudana chillila

 

 Ingredients

Sago pearls/ sabudana 1/2 cup...
Shingara atta - 4 tbsp
Potato, boiled and grated -2
Dahi/ curd -1/2 cup
Green chilies,chopped - 1 tsp
Ginger grated - 1 tsp
Cumin seeds - 1tsp
Red chilli flakes 1/2 tsp
Salt

Method

Soak Sabudana in water till soft.

Take bowl and add squeezed sabudana , curd and shingara atta

Add 1 cup water.

Now add grated potato and all the ingredients and mix well.

Add some water if required,the batter should be like dosa batter.

Heat a non stick pan and add oil .

Now pour a laddle ful of battar on it and spread it slightly

Cover with a lid and cook on medium flame till it get cooked from bottom.

Now spread some oil over it and flip the chilla.

Cover and cook again .

Remove when done and serve hot with curd raita.

Vrat Dahi bhallas

Navratri special

 

 Vrat Dahi bhallas

Ingredients...

curd 2 cups
Black salt
Black pepper powder
Raisins 4-5
Green chilli chopped
potatoes boiled 5-6
5 tbsp singhare ke atta/ water chestnut flour.
Oil

For garnishing

mint leaves
Roasted cumin powder
Sounth chutney.

METHOD

Mash potatoes and mix black pepper,green chilli , salt and raisins. Mix well.

Make small balls in vada shape of this mixture.

In another bowl add water and chestnut flour

Make a batter like you make pakoda batter

Dip each potato vada in the flour batter & deep fry in hot oil to crisp on both sides.

Drain on paper.

Mix curd and salt in a bowl and churn well.

Dip the hot vadas in the curd mixture.

Garnish with mint leaves , roasted cumin powder and sounth chutney.

TIL KE LADOO

The Magh Maas in hindu mythology is dedicated to Til ( seasame seeds).

Dogra women in Jammu region observe tough fast on "Sankat Chaturthi " called Pugge ka Vrat for their kids.

This fast is no water and no food fast whole day and break their fast in night after seeing moon and offering til ka ladoos ro moon ....

Pugga ( Til Ladoo)

Seasame ladoos

 Ingredients

1) 1 cup Til / sesame seeds
2) 1 tsp cardamom powder
3) crushed almonds few
4) half cup grated jaggery .

Method

Dry roast sesame seeds

Set these aside to cool

Grind sesame seeds and jaggery together with cardamom powder to a fine powder.

Transfer this to a plate, add crushed almonds and mix.

Grease your hands and take small portions and roll them to balls.

Store them in an air tight jar and handle with moist free hands.

Creamy potato curry

Navratra Special

Creamy Potato Curry

Boiled Potatoes 6-7
Full fat cream well beaten 3 tbsp
Salt
Red chilli flakes 1 tsp
Cumin seeds 1 tsp
Dry red chilli 2
Ghee 2 tbsp
Paste to blend
Fresh ginger 1/2"
Mint leaves 10
Green chilli 1
Roastrd carrom 1 tsp
Roasted cumin 1 tsp

Method

Blend the above ingredients to paste.
Keep aside.
Peel and cut boiled potatoes in small pieces.
In a wok heat ghee  over meadium heat . Add cumin and crackle. Add potatoes and salt and red chilli flakes and dry red chillies.
Stir fry till potato becones crispy and sealed.
Add grounded paste.
Mix well. Add cream . Mix for one min.
Add 1 cup warm water.
Simmer for 10-15 mins.
Serve

Punjabi Tadka Aaloo

Punjabi Tadka Aaloo

 

 Ingredients

Potatoes - 3 big ...
Cumin Seeds 1 tsp
COrriander seeds 1/2 tsp
carrom seeds 1/2 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Grated fresh ginger 1 -2 tbsp
Chopped green chilli 1
Garam masala 1/2 tsp
Salt
Desi Ghee 2 Tbsp

Method

1. Par boil potatoes . Cool , peel and cut in desired sized cubes.

2. Heat the ghee in wok

3. Crackle cumin and corriander seeds.
Add carrom seeds and chopped green chilli.

Sautee till two three secs.

4. Add potatoes. Stir well at medium heat. Add grated ginger to make masala more dense. Add all dry spice powders.

Stir continuously till potatoes are well cooked.

The masala should be litpita masala.

Do not add water. This will change the texture of potatoes.

Cook at low to med heat.

At last add garam masala.
Stir fot 1 min.

Garnish with ginger strips.

Serve with lemon wedgeSee more

MASALA CHAAJ

MASALA CHAAJ

Ingrediants

250gms Curd (Cold)
pinch of Black salt
2 green chillies
1/2 tsp roasted and crushed cumin seeds
Mint leaves- 4-5
 Salt to taste

Method
  
Beat the curd till it becomes smooth. (like butter milk) add upto 1 cup of water as required .

In a BLENDER  Add the salt and black salt. , curd, mint leaves  green chillies .

Blend well. Garnish with crushed cumin and serve Chilled.

Aaloo Adrak Chilla

AALOO ADRAK KA CHILLA

Simple things can be made to make large effects on taste buds.

You need five medium potatoes and one inch ginger

Peel potatoes and grate using the large holes on a grater

Gather grated potatoes in a clean kitchen towel and soak out as much liquid as possible.

Put potatoes in a bowl and toss with salt and pepper and grated ginger .

Heat 3 tsp ghee over moderately high heat in a nonstick skillet. spread potatoes in skillet, and press them down with a spatula.

Cook until bottom of chilla is golden brown and crisp.
Slide chilla onto a large plate. Invert another plate over it, and flip the chilla onto the second plate .

.Heat 2 tsp ghee in skillet over moderate heat .

Slide chilla into skillet, browned side up, and cook until bottom is golden brown and crisp

Slide chilla in a plate and cut into wedges.

  

Vrat wali Kadhi

Vrat wali Kadhi

Ingredients

Yogurt ( well beaten) 2 cups
singhara atta 2 tsp
salt
red chilli flakes 1 tsp
haldi 1/2 tsp
zeera 1 tsp
dry red chillies 2
desi ghee or oil 1 tbsp


for pakodas

paneer mashed 1 cup
salt
singhara atta 3 tsp
ghee /oil to fry

Method

Mix pakoda ingredients . Make small balls n fry in oil/ ghee. Keep aside.

Beat yogurt, salt, red chilli flakes, haldi and singhara atta well. Keep aside.

In kadai add ghee. Put on med heat. Splutter zeera and dry chillies. Add yogurt mixture and simmer . Add 1 cup water n boil till kadhi gets good consistency. Add paneer balls and simmer for 1 min. Serve imm with Sama chawal or vrat wali roti

 

Kalari

JAMMU 's Iconic Food..

 

 

 KALARI

Come here in winters.. you will get this dense and ripened cheese from Hills...

This is available in shops selling milk, curd , cheese.
It is a very dense cheese that is usually fried in its own fat .
Just put non stick pan with sprinkling some salt over it. It is fried in its own fat.
Relish with tea.

You can sandwitch it in between two Bread Slices.

Sabudana Tikki

Navratra special

Vrat food

 

 Sabudana Tikki

Sabudana/sago pearls 1 cup
Potato 3 big
ajwain 1 tsp
Chilli flakes 1 tsp
salt
chopped green chilli 1 tsp
singhara atta 1 tbsp


Method

Boil potatos and peel it. Let it dry for 10 mins.
Mash it . Keep it in big bowl.

Soak sabudana in water for two hrs. Dont add plenty of water. Add water Only just above the sabudana layer in bowl. When sabudana soak all water and become soft add it to mashed potatoes.
Add all other ingredients and mix well and forms a soft dough.
Make tikkis and fry.
Serve with curd/chutney

Sama ki khichdi

Fasting food

Sama ki Khichdi

 

Ingredients

Sama chawal/Varai-1/2 cup
Water-1.5 cup
Potato 1 chopped
Green chilies,minced-1.5 tsp
Ginger ,chopped -1 tsp
Lemon juice- 1tsp(optional)
Paneer 1/4 cup small cubes
Salt-
Turmeric powder 1/2 tsp
Pepper powder-1/2 tsp
Cumin seeds- 1tsp
ghee -2 tbsp

Method

Soak Sama rice for one hour.

In a heavy bottom pan add ghee and then fry chopped potatoes and paneer cubes

Drain and take out the from the pan and keep aside.

In same pan crackle cumin seeds

Add chopped chilies in the pan and saute for few seconds then add drained sama chawal and saute for a minute on low heat.

Now add salt,pepper powder, turmeric powder,fried potatoes and paneer and ginger in the pan.

Mix well .

Add water.

Now cover with a lid and simmer for 10 minutes. The water soaked up and sama chawal cooked grainy and fluffy.

When done,switch off the flame and add lemon juice

Cover and let it rest for 5 minutes before serving.

  

vrat wale Makhane

vrat wale Makhane 

 Lotus seeds or phool makhane 1 cup
yogurt (beaten) 1/2 cup
red chilli flakes 1 tsp
turmeric powder 1/2 tsp
ajwain 1/2 rltsp
salt
zeera 1 tsp
sukhi lal mirch 1-2
desi ghee
1 tbsp


Method

Dry roast / fry makhanas in ghee. Keep aside.
In kadai add ghee over med heat.
Add ajwain, zeera , sukhi lal mirch and fried makhanas. Add salt haldi , red chilli flakes and 1/2 cup water. Let it boil

. When water reduces to half qty. Add beaten curd. Simmer for five mins.
Keep tari or ras as per your choice.
Serve with plain Sama rice.