Stuffed Green chilli pickle

Bharwa Hari mirch Achaar

Ingredients:

15-16 big Green chillies
2 tsp salt
1 tsp turmeric powder
3 tsp  grounded Rai/mustard seeds
4 tsp saunf (fennel) powder
4tbdp Mustard oil

Method:

 Wash hari mirch/green chilli and wipe completely.

Slit mirch and leave to dry  for 1 hour.

 Mix all the spices and salt together. Mix 1 tsp oil to the masalas.

 Stuff the masala in the hari mirch.

 Heat the remaining oil till smokey.

Let the mustard oil cool down.

 Pack the green chillies  in an airtight jar. Pour oil over it.  Put leftover sruffing masala in it.

It takes around 5-6 days for  bharwan achar  ready to eat

  

Arbi Curry

Arbi Rassedar

Ingredients:

Arbi/colocasia 1/2 kg
Onion 2 finely chopped
tomato grated 2
garlic /ginger  paste-2 tbsp
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Coriander powder-2 tsp
Salt to taste
Garam masala-1 tsp
Chopped coriander leaves mustard oil-1 ladle

Method:

Peel and Wash arbi in warm water. Drain and dry. Cut in desired cubes and fry in hot oil and keep aside.
Heat oil in a pan ,add cumin seeds ,sauté.
Add onion and garlic-ginger-paste.
Saute till pink color
Now add all spices and salt.Stir for few mins
Add tomato purée ,bhuno till oil leaves sides.
Add fried Arbi cubes
Mix well and stir fry few mins. Add 2 cups warm water . Close the lid and allow it to cook for 10 minutes on low heat.
Garnish with corriander leaves
Finish with adding lemon juice.

Tamatar Nadru Kababs

Tamatar Nadru Kababs

Ingredients

1/2 kg lotus stem

Refined flour 2 tbsp
1 ladle mustard oil
1 black cardamom
2-3 green cardamom
1 bay leaf
1 tsp Kashmiri red chilli powder
pinch hing
1cup fresh tomato puree  1 tsp  jeera powder
1/2 tsp turmeric powder
oil for frying
1 tsp fennel powder
1/2 tsp dried ginger powder (saunth)
1/2 tsp garam masala
salt to taste
Method:

Wash well and peel lotus stems. Grate them .  Put  refined flour and salt .
Mix well.
Shape into oval kababs.
Fry in hot oil and keep aside.
In wok  heat mustard oil and add both  the cardamoms and bay leaf.
Add the hing and then the red chilli powder.
Keep stirring.
Add the tomato puree and the salt. Add the fennel and saunth powders and stir. Add jeera powder,
turmeric and some water.
When it comes to a boil, add the nadru kababs.
Simmer till the gravy is thick. Now add  garam masala and then serve hot garnished with chopped corriander.

Burmease Chicken Curry

Burmease Chicken Curry

Ingredients

1kg chicken
2 tsp corriander powder
1  tsp fresh grounded turmeric
4 tbsp  vegetable oil
1 tsp red chilli powder
2 tsp sweet paprika
2 onions ( chopped)
4 garlic cloves ( chopped)
1 " ginger chopped
1/2 cup tomato puree
2 tbsp fish sauce

Method

Sprinkle corriander powder, salt and grounded turmeric over the chicken and set aside.
In a blender  blend onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes puree and stir for a further 5 minutes. Add 2 cups of warm water n  fish sauce.
Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender.
Remove the lid and simmer for a further 15 minutes to reduce the sauce as per your choice.
pls add salt carefully as we are adding fiah sauce to the curry.

Lal Mirch ki Chutney

Lal mirch ki Chutney

A Style from hills

Ingredients:

Fresh Red chillies 250 gms
garlic cloves 2
mango powder 2 tsp
lime juice 2 lemons
turmeric powder 1 tsp.
Vegetable Oil 1 ladle.
a pinch of Asafoetida
cumin seeds 1 tsp
salt.

Method:

Wash and wipe the fresh red chillies, remove the stalks and dry them for two hrs .
Grind red chillies with garlic,salt , mango pwdr, salt and turmeric powder to a coarse paste using little water.
Heat oil in a small pan and crackle cumin seeds and add asafoetida and add this paste and mix well for five mins at low heat.
Switch off flame.
Add lemon juice. Mix well.
Ready to go with hot Rice and Dal

Dahi Ke Koftas

Dahi Ke Koftas

Ingredients:

1 kg curd

2 tbsp Besan
4 tbsp milk powder
1 tbsp ginger paste
1/2 cup chopped onion
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp garam masala
5 tbsp tomato paste
1ladle ghee
oil to fry koftas
salt

Method

1. Hung curd in muslin cloth overnite. Next day you get hung curd.
2. Mix the hung curd, besan , milk powder, ginger paste, salt in  large bowl.
3. Grease your palms and Make small balls from the mixture.
4. In a frying pan, deep fry the balls until it is light brownish in color.Keep it aside.
5.Heat ghee in another wok. Fry the chopped onion till pink color . Add the tomato paste, coriander powder, turmeric pwder n Red chili powder n salt. Bhuno till ghee leaves sides.
6. Pour 1 cup warm water in the above mixture and heat it on low flame for ten mins.
7. put all the fried balls  in the frying pan.
8. Heat it on high flame for further five mins. Add garam masala.
Garnish with chopped corriander leaves
9. Serve with Rice.

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.

Sukhi Arbi

Fasting Sukhi Aarbi

Arbi/colocasia  1/2 kg
Cumin seeds 1 tsp
Carom seeds 1/2 tsp
red chili  1 tsp
dry mango powder 2 tsp
oil  3 tsp

Method

Boil Aarbi.  Peel aarbi. Spread each piece on a flat tray.

Leave for 30 mins to dry.

Cut in desired pieces.

In pan, add  oil.

Add the carom seeds and let it splutter

Now add other spices.
Add the  arbi . Mix
the arbi well. Sautee at low heat till crispy.

Add amchur powder and salt.

Mix again well.
garnish arbi with green chillies.

  

Burnt Garlic Mutton

Burnt Garlic Mutton.

 

Ingredients

Mutton 1 kg
Burnt garlic 10-12 cloves     Green chillies  3-4
Mustard oil 1 ladle
Ghee 3 tsp
Red chilli powder 1 tsp
Corriander powder 1 tsp
Haldi 1/2 tsp
Cumin powder 1/2 tsp
Curd one cup.
Salt.

Method

Burn garlic with skin in dry pan over high heat. Take out.

When cool romove skin .

Make paste of green chilli and garlic.

Mix ghee and the paste of garlic- green chilies   with the mutton pieces . Add well beaten curd.
Add salt .  Mix well with hands.

Keep marinading for one hour.

In wok heat mustard oil,

Add mutton and stir fry till mutton is well sealed.  Add haldi, red chilli powder, corriander powder and cumin powder.

Cook at very low heat till mutton is soft and cooked.

Take care it will not stick to bottom. If needed sprinkle water while sauteeing.

Add one cup water and simmer for 20 mins.

Make gravy as per your choice.

  

Channa Chaat Jammu wali

Channa Chaat Jammu wali

Ingredients:

Boiled  Chickpea 1/2 kg.
Yogurt/curd/dahi 1/2 kg
Tamarind pulp. 2 tsp
 1 tsp Roasted Cumin Seed.
1 tsp Roasted Carom Seed
1 tbsp green chili paste.
ginger stripes 3-4
Onion Chopped 1.
Tomato chopped 1..
Green chili chopped
coriander leaves.

Method

Beat yogurt finely with roasted cumin, carom seeds , green chili paste and salt. Then take a serving bowl put chickpeas into it and then add the yogurt mixture into it

Now Mix  tamarind pulp, chopped onions, tomatoes, green chilies, coriander leaves , Ginger strips on top.  Serve immediately            

Arbi Lehsun wali

Arbi lehsun wali



Ingredients...

Arbi/Colocasia 1/2 Kg
Garlic minced 10 cloves
Onion, chopped 1
Turmeric, ½ tsp
Red chili powder 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Carrom seeds 1/2 tsp
Garam masala powder, ½ tsp
Aamchur ½ tsp
Salt, taste
Fresh green coriander leaves chopped
Oil

Method

Boil and peel Arbi. Cut in pieces

Deep fry these pieces in oil till crisp. Drain well and keep aside.

Heat about 2 tbsp of oil in wok. Add corrianderseeds,cumin seeds and carrom seds and onions and fry on low heat till pink.
Then add garlic. Sautee for few secs. Add turmeric, red chili powder and salt. Mix well . Add few drops water.

Add fried arbi and mix well so that the arbi gets coated with the masala.

Add amchoor powder. Add garam masala. If you want little gravy add 1/2 cup water and simmer for few secs.

Serve with tandoori pranthas...