DHANTHAL--Cauliflower Stems

Dhanthal

 We normally make gobhi florets and discard stems.
Jammu people cook cauliflower stems as khatti sabzi.
Next time do not throw stems .
Make a tasty and tangy dhanthal sabzi to accompany dal and rice.

Khatte Dhanthal

Tangy Cauliflower Stems


Ingredients

Gobhi Dhanthal 1/2 kg
Methi dana 1/2 tsp
zeera 1 tsp
salt
red chilli flakes 1 tsp
turmeric powder 1 tsp
garam masala 1 tsp
tamarind paste 1 tbsp
sugar 1/2 tsp ( optional)
green or red chillies

Method
Cut gobhi dhanthal in lenghtwise size except florets . Also cut connected tender stems.and wash .
Put mustard oil in pressure cooketlr. Add methi dana and fry . Add zeera n chillies and add dhanthal. Fry for 1 min. Add salt, red chilli flakes and turmeric powder. Add 1 cup water and pressure cook for three whistles. Open the cooker n add tamarind paste n sugar. Simmer till oil separates
When dhanthal cooked add garam masala and serve with dal and rice or roti.

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.

Kashmiri peela Paneer

Kashmiri peela paneer

 (From My State)

Kashmiri peela paneer

Ingredients

250 gms fresh paneer cubed
1 cup water
1 tsp turmeric (haldi)
1/2 tsp asafoetida (hing)1 tsp dry ginger powder (saunth)1/2 tsp fennel seed powder3-4 cloves1tsp cumin seeds1 tsp black pepper2-3 green chillies2-3 dry red chillies3/4 cup whole milkmustard oil 2 tsp

Method

Shallow fry the paneer cubes in mustard oil till they are golden brown.
Take water in a pot and bring it to a boil along with fennel seeds powder, ginger powder, cloves, asafoetida and turmeric.
Let it simmer for a few minutes. Now add the fried paneer in this water along with oil.
Cover and let it simmer for at least 5 minutes. Add salt according to taste. Now pour the milk in it. Crush the roasted cumin seeds and add to it along with cracked black pepper, sliced green chillies and whole red chillies.
Simmer for another 1-2 minutes. Serve with rice

Madra

Madra - Jammu cuisine.

Madra - Jammu cuisine.

A spicy yogurt based dish from our region. You can cook with chana, rajma, urad dal or raungi etc.
Here I am cooking this with white chana


Inredients

3 cups chickpeas, soaked overnight

Asafoetida (hing), a pinch

2-3 cloves (laung)

1 stick cinnamon (dalchini)

2 pieces of black cardamom (moti elaichi)

1 tsp cumin seeds (jeera)

2 tsp. coriander powder

1 tsp turmeric powder (haldi)

2 cups yogurt ( beaten till smooth)

2-3 tbsp ghee ( clarified butter)


Rice Mixture

¼ cup raw white rice

1 cup water

1-2 pods of green cardamom

• Soak ¼ cup rice in 1 cup of water and cardamom.

• Grind this mixture and set aside.



METHOD:

Boil chickpeas. Mash some with ladle.

• Heat 2 tbsp. mustard oil on medium heat

• Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.

• Add 1 tsp. whole cumin seeds.

• Stir for 30 seconds and add the coriander powder and turmeric powder.

• Stir for few secs

• Add the chickpeas and stir well. Add salt.

• Add the yogurt to pot and keep stirring continuously.

• Do not stop stirring or the yogurt will curdle.

Curdling of curd will spoil the dush. You need creamy gravy.

• Stir continuously on medium heat for about 10 minutes.

• When it comes to a boil add the ground rice/water mixture.

• Stir the mixture very frequently and let it cook for about 20 minutes.

• Add 2 - 3 tbsp. of desi ghee.

• Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.

• serve hot with white 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

PAHARI MUTTON

PAHARI MUTTON 

 

 

 

 

 Ingredients

1 kg mutton
2 tsps clarified butter (ghee)
Juice of ½ a lime
4 tbsps mustard oil
2 tsps cumin seeds
3 medium size onions, sliced
2 tbsps chopped garlic
2 tbsps chopped ginger
1 ½ tsps turmeric powder
2 tsps red chilli powder
4 chopped green chillies
1/2 kg tomatoes, sliced
salt
garam masala- 2tsp

Method

In a Kadai , add oil and crackle cumin seeds, add chopped onion, garlic , ginger ,fry till pink
Add turmeric and red chilli powder and add a little water . Simmert for 1 min.
Add the tomatoes, green chillies, salt.
Cook on a medium flame for 30 minutes till the tomatoes are soft and oil leaves the sides. Now mix in the mutton and brown it for about 20 mins till it is a rich dark brown color and fully coated with all the spices and aromatics.
Add ghee for flavour and richness.
Cover the pan and let the mutton cook in its own juices for about an hour and a half.
Half way through, sprinkle 1big tsp of the freshly ground garam masala.
Add a little water from time to time to prevent the ingredients form burning at the base.
Once the mutton is beautifully tender, add some chopped coriander and juice of 1/2 a lime and water which consistency you want of gravy. serve this with rice.

Lahsuni Aloo

Lahsuni Aloo

 

Ingredients

 

Baby potatoes 1/2 kg

Lehsun paste 2 tsp

tomato puree 1/2 cup

red chilli powder 1 tsp

turmeric powder 1 tsp

fenugreek seeds 1/4 tsp

cumin seeds 1 tsp

corriander powder 1 tsp

salt to taste

musturd oil 2 tbsp

chopped green chilli 2

 

Method

 

Peel baby potatoes. Wash and prick all over with fork. 

In thick bottom pan add water and add peeled potatoes with salt n turmeric powder. Boil potatoes.

Drain water and keep aside.

In kadai add oil. Crackle fenugreek seeds n cumin seeds. Add garlic paste n potatoes. Fry till crispy. Add red chilli pwdr, corriander powder, salt as desired and saute for one min. Remember already salt is added in water to boil potaties. Add tomato puree and simner at low heat. Add half cup water n simmer till everything combines well. Add chopped chillies and serve

Chuk Wangun

Chuk Wangun

 

kashmiri khatte baugan

 

Ingredients:

 

Baby eggplants 6-7

tamarind 10-12 seeds

chili powder 1 tsp

turneric powder 1/4 tsp

ginger powder 1 tsp

fennel powder 1 tsp

hing a pinch

cumin seed 1/2 tsp

laung 2

Oil 

salt to taste

 

Method:

 

Slit twice eggplants not cutting heads. Make a flower shape.

Soak tamarind in one cup warm water and then after half an hour separate pulp from seeds . Discard seeds and Keep in bowl

Deep fry eggplants in oil n put in tamarind pulp bowl. Keep aside.

Take 2 tbsp. of oil in a pan.

Add chili powder and heeng to oil and sauté at low flame. Sprinkle water and let color of red chilli come out. Add laung and turmuric powder n salt

Add little water and let it boil.

Add shonth, Saunf powder and tamarind pulp along with eggplants

Add ½ cup of water.

Let the whole mixture boil. 

Keep sauce as per your choice.

Serve with rice.

Tamatar Wangun

Kashmiri Pandit cuisine

 

Tamatar Wangun

 

Eggplant in tomato sauce

 

Ingredients

1/2 kg Eggplants

1 cup tomato puree

1 table spoon Kashmiri mirch (red chilly powder).

1 table spoon zeera (cumin)

Salt to taste.

1 tsp ginger powder

1 tsp garam masala

Mustard oil.

 

Method

 

Wash eggplants

Cut them into lenghtwise pieces .

Heat oil in a frying pan and deep fry the pieces of eggplants in batches and take them out of the pan in a separate bowl.

After frying the eggplant drain out the excess oil from the pan and put it on low flame.

Put zeera in oil and add red chilli powder and few drops water n stir it continoulsy to avoid the burning of mirch powder.

Now add tomato puree and salt in it and fry till the puree is simmered. Add ginger pwdr.

Add fried eggplants in puree along with 1 cup of water evenly and cook for 10 mins. Add garam masala n simmer for 2 mins more. Serve with rice.

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.