Dhuni Wale Rajma

Jammu Cuisine

Dogri cuisine

...
Dhuni Walle Rajma..

 INGREDIENTS :

1 cup Jammu Rajma
2 medium Onions (chopped)
6 small Tomatoes (chopped)
Turmeric powder – 1 tsp
4 Cloves of Garlic (Lehsan) (minced)
2 tbsp. of Fresh Ginger Root (Adark) (minced)
6 Coriander Leaves (Hara Dhaniya) (minced)
5 Whole Cloves (Laung)
10 Black pepperCorns (Saabut Kaali Mirch)
1 (1-inch) piece of Cinnamon Stick (Dal Cheeni)
1 Bay Leaf (Tezz Patta)
1 tsp. of Red Chili Powder
3 tbsp. of refined Oil
Salt to taste
Water



How To Cook RAJMA :

1. Soak Jammu Rajma overnite. Pressure cook them next day in cooker with 3 cups water and alongwith cloves, whole black peppercorns, cinnamon, cardamom, and bay leaf, salt and turmeric powder.
Mash one third Rajma with Ladle in Cooker and let it cool.

2. On stove over medium-low flame put kadai , add oil and add slice onions. Sauté until the onions are soft and almost translucent. Mix in the tomatoes and sauté well. For great taste, sauté until almost dry.

3. Raise the stovetop’s temperature to a medium heat. Add garlic and ginger and sauté for 2-3 minutes. Mix in the chili powder, red kidney beans with water in which it is boiled.
4. Simmer at very low heat till Rajma extracts all its flavours in sauce and the gravy reached consistency of a creamy curry.
5. Never add additional water . If you want thin gravy then boil Rajma in Cooker with more water.

For DHUNI :-
In a small Katori add burned Charcoal piece. Place Katori carefully in centre of kadai. Drop few drops of raw mustard oil over the burning charcoal and immediately cover the kadai.
The burning fumes of charcoal will add nice earthy aroma to the dish. After 5 mins remove katori carefully.
Take care not to throw any charcoal bit in Rajma.

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.

Meiri

MEIRI

 

Rice in spicy Yogurt 

 

 

Jammu Cuisine

 

Ingredients

 

Beaten curd/yogurt ( Full fat) 1 1/2 cup

Basmati Rice 1/2 cup

Cumin seeds 1 tsp

corriander seeds 1 tsp

chilli powder 1 tsp

salt to taste

turmeric pwdr 1 tsp

garam masala 1 tsp

chopped corriander a handful

green chillies 2 chopped

mustard oil 1 tbsp

 

 

Method

Soak Rice for half an hour

In kadai heat oil. Let smoke come out. Lower heat and crackle cumin seeds n corriander seeds. Add chopped green chilli. Add red chilli pwdr, turmeric pwdr n salt along with 1 cup water. Let it boil and when it reduces to half. Add beaten curd. Mix well. Take care not to curdle curd. Then add washed and drained raw rice and one cup water. Let it simner at low heat till rice gets cooked in yogurt gravy. The consistancy should be your own choice. Add garam masala and simmer for 2 mins. Add chopped corriander n serve hot with Rotis...You can eat a bowlfull of MEIRI without anything.

PATTODE

PATTODE

Leaves Rolls

.The Jammu traditional dogras cuisine is generally using each and every edible part of plant growing in their backyard and kitchen garden. Spinach leaves, Taro leaves used as Wadis/ vadis. We have seen our dadis and nanis extracting the best flavours from leaves.Heres recipe of Pattode. This means Patte ki wadi. Some people call it Patrode too.

Ingredients

1. Spinach leaves 10-15

2. Besan/ chickpea flour 

1 cup

3. chopped onion 1

4. minced garlic 2 cloves

5. red chilli pwdr 1 tsp

6 cumin seeds 1 tsp

7. salt to taste

.
Method

Make a paste of besan with water. Add chopped onion, cumin seeds, red chilli pwdr, garlic and salt. Mix well. The batter should be just like Thick paste which can spread well.Wash spinach leaves. Leaves should be clean and big in size. No cuts in leaves.Keep it upside down. Apply batter in opposite side or rough side of leave and spread well. Put another leave over it and again apply batter. Make stack of four leaves. Then at last anothet leaf and roll the stack. Close it with toothprick.Do same with another leaves. Fry these rolls or steam them in cooker.If using taro or Kachaloo leaves. The rolls would be big and you need more batter. After frying big rolls you have to cut each each rolls in desired size.Serve with chutney.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jammus White bean curry

 Jammus White bean curry

 

Ingredients

2T refined oil
1 medium onion
3 cloves garlic
1 t ginger powder
1.5-2 t cumin
1.5-2 t coriander
1 t turmeric
1.5-2 t ted chilli powder
1.5-2 t salt
3 big tomatoes
3 cups fresh white beans
1/2 green chilli

Method

1. Heat oil in pressure cooker over medium heat. When it is hot, add in onion, garlic, and ginger. Cook for one minute. Add rest of spices and stir

2. Add in chopped tomatoes and break them up with your wooden spoon. Add in beans and let simmer for 5-10 minutes, until thickened. Pressure cook till two Whistles and serve with chapati or rice.

Bindi do pyaza

Bindi do pyaza

Bindi do pyaza means onion double the qty than bindi. This gives this dish a new taste and it will not get too oily. Very nice with rotis n chutney

 

Ingredients 

 

 

 

.bhindi 1/2 kg •
Oil 3tbps •
Cumin seeds 1 tsp
•Onion ,thinly sliced 4 medium •Ginger,finely chopped 1 inch piece •Green chillies,finely chopped •
Salt to taste •
coriander powder 1 tsp
.Garam masala-1tsp •
Red chilli powder 2tsp
Turmeric powder- 1/2 tsp

Method

Cut head and tail of ladyfingers. Cut each into small size. Heat oil in a pan and add cumin seeds. As they begin to change colour add onion, lady fingers, ginger and green chillies. Cook uncovered at medium heat till bindi gets soft.

Tip --Never stir too much. Just stir two times till bindi cooks.

Add salt, coriander powder, garam masala ,turmeric powder and red chilli powder. Toss well for 10 mins.
Serve hot with rotis.

Soya Keema Koftas

Koftas are actually spicy meatballs in rich gravy.
But Soyabean koftas are vegetarian alternative to this dish .
Koftas in  many Hindu families are made from paneer or cabbage or lauki or soyabean keema in place of minced meat.
From childhood we have seen our moms cooking them in special occasions
Many sentiments are connected with these special dishes.
But now a days , these dishes are prepared as and when one desires.


Soya keema Koftas


For koftas
Soya keema 2 cups soaked in water for half an hour.
Chana Dal 1/2 cup soak in water for 1 hr.
Green chilli 1 chopped
zeera 1 tsp
salt to taste
red chilli flakes 1 tsp
maida 1 tsp
dhania a handfull chopped
oil to fry
For gravy
tomato puree 1 cup
salt
red chilli pwdr 1 tsp
haldi pwdr 1 tsp
garam masala 1 tsp
saunf pwdr 1 tsp
saunth pwdr 1/2 tsp
garlic paste 1 tsp
corriander pwdr1 tsp
zeera 1 tsp
hing a pinch
vegetable oil 1 tbsp
Method
Drain water from soya keema and chana dal. Blend chana dal
Squeeze soya keema add blended  chana dal and mix all ingredients of Kofta in a bowl. Add Maida. Mix well and make koftas. Fry in hot oil n keep aside.
In a kadai add veg oil and splutter zeera, add hing and tomatoes. Add garlic paste.  Saute till oil separates. Add all spices n 1 cup water. Let it boil.   Add koftas and simmer for 10 mins. Keep gravy as you want. If required add more water. Adjust salt.
Serve with naans or rice.

Stuffed Zucchini

STUFFED TORAIS/Tori/sponge Gouard/Zucchini

Ingredients

Torai / Zucchini/Ridge Gouard ——– 500 grams
Soya keema- 1 cup
Heeng(asafoetida) ——- 1 pinch
Tomato puree 3 big tbsp.
Ginger-garlic paste - 2 tsp
Saunf(fennel) powder —— 2 tsp
Ginger Powder- 1 tsp
•Coriander(dhaniya) powder —— 2 tsp
•Red chilly powder —— 1/2 tsp
•Turmeric powder —— 1/2 tsp
•Gram masala —— 1/4 tsp
chopped green chilli
•Salt —— add to taste

Method

. Soak soya keema in water for ten mins and drain it. Wash Torais properly. Now peel them
Slit the Torais length wise on one side
Put torais in Deep pan with cold water and boil it and switch off the heat and immediately drain water and wash under cold tap water.
Keep it. In one bowl put soya keema, add salt, chopped green chilli
Mix well. Take each torai carefully and fill it with soya keema stuffing properly by pressing along slit side.
Pour oil in a frying pan and heat, put Heeng in hot oil. Add tomato puree, ginger garlic paste, and all spices above. add Torais and cover and cook till they become super soft

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.

Monje-Hak

Monje-Hak

 Kashmiri kadam ka saag

INGREDIENTS

1kg of Monje-Hak or kadam
Green chilli one slit
1/2 cup musturd oil
Heeng a pinch
salt to taste
red chilli powder 1 tsp


PROCEDURE

1. Wash Monje-Hak thoroughly before cutting,in running tap water
2. Seperate Monje or gand from leaves in a way that upper portion of each monje remains attached to a bunch of small delicate leaves.
3. Cut bulk of remaining monje to slices and also leaves to strips.
4. Heat oil in a pressure cooker with lid . Then put hing, salt , green chilli along with Monje-Hak and saute for 3 minutes.
5. Now put 1 glass of water. Bring it to boil with lid open and place the lid there after. Let the pressure develop. Allow 5-6 whistles of pressure. Immediately take out the steam to retain its green colour and bring it to boil again, this time without lid for three minutes.
Serve with rice. —