Masala Gur

Masala Gur

Feedback to Minoo Bhasin and Atul Sikand on Sikandalous  cuisine FB group

I added in almonds, walnuts, dry coconut slices , fennel seeds, carrom seeds .

It is fantastic .

 

 

The Recipe is as follow s

1 kg gur 
I Table Spoon Desi Ghee 
2 to 3 Tablespoons Almonds -Crush them in mortar pestle ,they should not turn into powder. 
Kishmish/Raisins about a handful chop finely - Adjust.
2 Teaspoons Ajwaiin 
1 Teaspoon Saunf (optional) 
2 Teaspoons Saunth Powder/ Ginger Powder.
Dry coconut small piece sliced finely (optional)

Crush gur and keep aside...
Line a shallow dish with ghee and keep it ready for later 
(I used an old steel thaali of 2" depth)

Put kadai on gas and add ghee to it. Let it melt nicely.. when it's hot add ajwain. Once it splutters add crushed almonds and brown them. Once they are nice golden brown add sliced coconut stir for a bit. Also add Chopped kishmish and stir for 20/30 seconds. You can now add crushed gur. And stir till it melts nicely and is of a pouring consistency ..add ginger powder and stir well...

Once it's all a nicely mixed and there no lumps of gur in kadai it's ready to be poured into the lined shallow dish.Be careful it has to be done very quickly and carefully...empty melted masala gur into lined shallow dish..

After about 15/20 minutes or when it's firmed up a bit make barfi like cuts on it.You can keep them in a airtight jar after cutting in pieces. To be enjoyed after meals in winters.

KIMB chaat

Dogra delicacy in winters . The famous kimb eaten in winter afternoons

 

KIMB CHAAT

 

 

 

Kimb/hill lemon 1
Salt 1 tsp
Sugar 1/2 tdp
Handful corrisnder 
Green chillies 2
Crushed walnuts 2-3
Charcoal 
Mustard oil

Peel the skin and squeeze out juice. 
Cut into pieces and put in bowl

. Blend salt, sugar ,green chilies ,corriander . Make a paste and add it tokimb pieces . Add chrushed walnuts.

Take charcoal and burn it keep in centre of bowl. pour raw mustard oil in it and close the lid of bowl. Give it a dhuni or dungaar.

Enjoy

Michi Koota

Feedback to Sandhya Harsh Mirchi Koota

 

 

I cut green and red chillies lengthwise and crushed half in Sil- batta with little salt.

Be careful in handling chillies and use spoon to lift.

Rest followed her recipe

 

Ingredients

 

Green red chillies 500 gm
Salt 2 tspn
Turmeric powder 11/2 tspn 
Red chilli powder 1/2 tspn (optional for color)
Amchoor powder 2 tspn
Peesi hui raai 1/2 tspn
Heeng powder 1/2 tspn
Jeera 1 tspn
Rai (mustard) 1 tspn
Saunf, Methi dana powder 1/2 tsp
Kalaunji 1/2 tspn
Lemon juice ( optional)
Veg Oil 2 tbspn

Wash and dry fresh green or red chillies. Pound them in a mortar-Pestle into pieces (not paste) or else Cut into pieces. 
Heat kadai after you add oil. When hot, add tadka of heeng, jeera, rai and kalaunji. 
When these splutter, add crushed/cut chillies to it. Add salt and haldi powder. Mix well and cook on low flame by covering the lid. After cooking for about 10 mins check it. Stir and cook till they get bit tender. 
Now add rai powder, red chilli powder, methi saunf powder and amchoor powder and mix well and cook for another 5 mins or so. 
Check that the chillies are cooked well and the masala mixes properly with the chillies. Oil will leave sides of the kadai when cooked properly. When ready, add lime jiuce to it and mix well. Turn off the flame. Your mirchi ka kootta is ready.

Amount of lime juice and amchoor can be adjusted as per your taste.

Tip : prepare this and keep for 1-2 hours before serving. This will let the flavours mix well with the chillies.

 

 

 

Samosas

Winter and Hot samosa with cup of tea. A bliss in evenings

Just make these simple samosas, the truly old style evergreen samosa

 

Potli of happiness.

 

Simply Samosas

 

Ingredients

 

1/2 kg Refined flour/ maida
5 tbsp desi ghee
Salt to taste
1 cup boiled potatoes coarsely mashed
1/2 cup boiled peas
1tbsp red chili powder
1tsp Garam masala
2tbsp Coriander powder
2tbsp raw mango powder
1tsp cumin seeds
Salt
Vegetable oil for frying

 

Method:

 

Take 2tbsp oil in heavy pan.

Add the cumin seeds , potatoes and peas and sauté on low flame till the mixture is crisp and fragrant.

Add salt, garam masala, coriander powder, chili powder and raw mango powder.

Sauté for 30 seconds and Set aside to cool.

Sieve the flour, add salt. Add melted ghee and mix it very well.

Add small quantity of water

and knead to a stiff dough. Set the dough aside for 20 minutes.

Knead the two for a minute and divide the dough into 10- 15 balls of equal size.

Roll out each ball to a small rotis Cut it into 2 semicircles .
Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal from above.

Fill all the cones and set aside.

Heat plenty oil in a pan. Put the samosas in hot oil,

Keep low medium and deep fry till light brown.
Drain and enjoy

Makki ki roti

Winter is best season. Great desi food all around.

 

The maize flour from Jammu hills best in the world. That too grinded in stone grinding mills ( we call it Karrat ) with the help of Fresh Mountain water falls.

Gajar wali makki ki roti

 

Ingredients

 

Maize flour / makki ka atta. 1 cup
Carrots 2
Cumin seeds 1 tsp
Red chilli flakes 1/2 tsp
Salt
Fresh chopped coriander

Method

Peel and grate carrots . Never squeeze its water. This will help in making dough.

Put in big bowl. Add flour , all spices and make a dough with warm water

You need patience to make a dough. Just rub with palm till everything binds well and you get smooth dough.

Make balls and roll into rot is.

I use plastic sheets to roll a roti.

Put roti in hot tawa and with little oil , cook from both sides

Enjoy

Gujrati Idra

Sunday breakfast has to be special.

Let's go Gujarati healthy way

Gujrati Idra 

Ingredients

11/2 cup Rice( any )
1/2 cup Urad dal
Salt to taste
4 cup Butter milk
1 sachet Eno
1 tbsp red chilli flakes
Mustard seeds 1/2 tsp
Green chillies 2
Chopped corriander
Oil

Method

Wash and soak rice and urad dal in water for overnight separately.

Drain water from both.

Grind it in mixture with butter milk
Grind till it become like dosa batter. If needed add water.

Keep it in a warm place for atleast six for fermentation.

Add salt and eno in it. Mix properly.

Heat water in a steamer at medium flame.
Grease plate with oil.

Now pour the batter

Sprinkle chilli flakes powder on it.

Steam in steamer.

In a tadka pan heat little oil, add mustard seeds and slit green/red chillies . Crackle

Garnish Idra with mustard seeds and green chillies tampering

and coriander leaves. Cut in desired shapes

Hot serve with Green chutney.

Dogri Sarson ka saag

Dogri Sarson ka saag

Jammu style

 

Mustard leaves /(sarson ka saga ) 1/2 kg
Spinach leaves (palak) ½ kg
Green chillies 2-3
Garlic , finely chopped 5-6 cloves 
Desi ghee 1 ladle
makki ka atta - 1 tbsp
Salt 
Mustard oil (2tbsp)
Cumin seeds (jeera) (1 tsp)
Dry red chillies 2-3
Garlic (lehsun), finely chopped (2 tsp)
Onion, chopped 3
Tomato grated 2
Asafoetida (½ tsp)

 

Method

 

Clean all leaves greens and remove their stems. 
Thoroughly wash the leaves under running water.

Then, finely chop them.

Put the greens in a pressure cooker and add the garlic, green chillies and salt, along with 2 cups of water. Pressure-cook on a high flame up to 5 whistles, and then open the lid immediately putting under running water.

This way leaves remain in green colour.

Turn off the flame

Open the pressure cooker lid and thoroughly mash the greens with a ladle till it becomes thick paste

Add in the Makki Ka Atta and mix thoroughly. Keep aside.

In a pan, heat mustard oil on a high flame till smokey

Wait for a few seconds, then add the cumin seeds As it begins to splutter, add the red chillies

Add the onions.

Keep frying till the onions turn golden brown and then, add a pinch of hing.

Add tomato and cook till oil leaves sides
Add the Saag to this mix and simmer on a low flame for at least 10 minutes.
At last pour desi ghee over it 
Serve hot with tawa rotis

Rajma khichdi

Winters means Mitthi mitthi dhoop and khichdis and achaars

Here Today Jammu's special Rajma ki khichdi and instant green chilli pickle

 

Rajma khichdi

 

Ingredients:

 

½ Cup Rajma
3/4 Cup rice
1 tsp cumin seeds
Pinch of asafetida (Hing)
salt
Ginger strips 7-8 
2 -3 dry crushed red chilies
Pinch haldi
2 tbsp Ghee.
Refined oil 2-3 tbsp

Soak rajma for six hours.
​
In a pressure cooker heat oil on medium flame, add cumin seeds , turmeric pwdr , ginger strips and asafetida and fry for 1 min.

Add whole broken red chilli. 
Add rajma , salt and 2 cups of water and pressure Cook for 5-6 whistles. Then open lid and add rice and rice .
Add 1 cup of water and mix.
Close the lid and cook for another 2-3 whistles​.
Open the lid and pour melted desi ghee.

Microwave stuffed green chilli pickle

 

Ingredients

Big green chillies 7-8
2 tbsp Garlic ginger paste 
4 tbsp dry mango powder 
1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
2-3 tbsp mustard oil
Lemon juice 2-3 tbsp
salt to taste

 

Method

 

1. Wash and pat dry green chillies and slit them in half .

2. In a bowl put gg paste, dry mango powder, coriander powder, red chili powder, turmeric powder , mustard oil and salt to taste. Mix well. Keep masala aside.

3. Add slit chilies and one cup of water. Micro-wave for 3 mins at 100% power and stir occasionaly.
Drain water and cool chillies.
Stuff carefully chillies with Masala . Again rub them with mustard oil and put in microwave safe bowl and m/w for 1 min at high.
Let it cool and sprinkle lemon juice.

Enjoy

pakodi Raita

Jammu is famous for its pakodi Raita also. Many Halwai shops do sell pakodi wala dahi.

You can buy readymade pakodi too from shops.

Here's the recipe of pakodi Raita 

I have made medium sized pakodis . Generally pakodis are made very small

Pakodi Raita

Ingredients

1 cup besan or gram flour
1 green chili, chopped
1 tsp ginger grated
1 tsp cumin seeds
pinch of cooking soda
Salt to taste
Oil for deep frying

For Raita

1/2 kg curd , whisked
rock salt
Handfull coriander leaves, fine chopped
1 tsp roasted cumin crushed
1 tsp chaat masala
1 tsp red chili powder

Method

Make a slightly thick batter of besan with water, Add baking soda, salt, ginger, cumin seeds, green chilli .

Heat oil in wok, using hands , make small/ medium size pakodi and fry till golden brown.

Put these pakodis in warm water and drain well so excess oil will get released.

Whisk chilled curd and rock salt.

Arrange the drained pakodis on the serving bowl.

Pour whisked curd, sprinkle roasted cumin powder, chaat masala, red chili powder, and coriander leaves.

Serve Pakodi Rita immediately.

PS :- 

you can make pakodi chaat by adding sev, crushed papdi, chopped opinion and chutneys to this Raita

Dried mint leaves chutney

During winters , we don't get fresh herbs .

So dried herbs are always at rescue

We Jammu people dry mint leaves under sun during summers and store the powdered leaves in container for using them in winters. 

 

Here's very tasty Pudina chutney in dogra cuisine

 

 

Dry mint leaves chutney

Ingredients

 

Dry Mint Leaves Powder- 4-5 tbsp
Yogurt- 1/2 cup
Dried kashmiri Red Chilies- 3-4
Garlic cloves 2-3
Black salt
Juice of one lemon

Method :-

In a blender, add dry mint leaves powder , dry red chillies. Garlic and black salt, 

Blend them in powder form.

Take a bowl. Add mint leaves mixture and add curd into it.
Mix it well.

Add few drops lemon juice. Mix

Keep in a refrigerator to chill.

Serve with Any meal.

PS :- If you don't have dry mint leaves, take fresh mint leaves and put in micro safe bowl .M/W at high for 5-6 mins. Crush leaves with hands discarding stems

Rogan Josh

Any dinner party at my home must have Rogan Josh.

The very authentic Kashmiri recipe

 

Ingredients

 

1.Mutton 1 kg
2. Mustard oil 150ml
3. Curd 1 cup
4. Cloves 5 nos
5. Salt 2 tsps
6. Cardamoms green and black 2-3 crushed
7.Kashmiri Red Chili Powder 1 tbsp
8. Turmeric 1/2 tsp
9. Dry Ginger Powder 2 tsps
10. Aniseed Powder 2 tsps
11. Cumin Seeds 1 tsp
12. Garam Masala 1 tsp
13. desi ghee 1 tsp
14. hing Powder 1 pinch
15. Saffron threads in little water 2-3

· Method

Marinade Meat pieces with the Curd evenly for two hours.

Take a heavy bottomed pan. 
Put Mustard Oil in it and heat it till smoky

. Add the merinaded Meat pieces Stir well with big ladle. Add Cloves, Cumin Seeds, cardamoms , Salt and a pinch of hing powder.

When all the liquid from the Meat and the Curd dries up and the Mutton begins to get sealed in the oil.

Continue turning it till mutton turn golden-brown. 
Now add half a cup of water, the Red Chili Powder and Turmeric powder

Go on bhunoing the Mutton till it in brownish red colour and almost all water evaporates. 
Add again 2 cups of water, Dry Ginger and Aniseed Powders.

Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red,
thick and oil separates.

Now add the Desi ghee, saffron water and Garam Masala.

Cook for 2 or 3 minutes
more. 
Enjoy Rogan Josh