JAMMU 's SHALGAM Masala

Welcome Winters

Dogri Cuisine

  JAMMU 's  SHALGAM Masala

Ingredients:
Turnips/Shalgam – 500 gms, washed, cut into slices
Mustard oil – 3 tbsp
Asafoetida – a pinch
garlic paste 1 tsp
Salt to taste
red chilli powder 1/2 tsp
haldi powder 1/2 tsp
Dry Red Chillies – 3, deseeded, halved
Tikki Masala/garam Masala – 1/2 tsp,
Saunf Powder 1 tsp
Water – 1/2 cup

Method:
1. Heat the oil in a heavy bottomed pan.
2. Add the asafoetida, turnips, salt.
3. Add the dry red chillies, garlic paste , red chilli pwdr and haldi pwdr and stir well.
4. Cook covered over a high flame till half cooked
5. Add the tikki masala/garam masala and water.
7. Stir well till cooked and dry .
8. Serve hot with rice /roti

GalGhal Ka Achaar

Jammu Cuisine

Dogri Cuisine

Galghal ka Achar...

 1 Methi 1 tbsp
2. Garghal/ Hill Lemons 2Nos.
3. Turmeric Powder 1tbsp
4. Red chilly Powder 2tbsp
5. Ajwain 2tsp
6 Mustard oil 200ml.
7 salt 3tbsp


Method

· Clean the Galghal
· Boil the water and dip the Garghal for 5 mts,Wipe it and cut it in to small[pieces
as per requirement. Mix the salt with these cuts and keep it in the sun for 4-5
hours.
· Roast the Methi and grind it properly.
· Mix all the above ingredients with the Mustard oil in Handi
· Then keep the pickle in the earthen ware and exposed it in the sun for 2-3 days
· Serve it With Prantha

Zimikand ka achaar

Winters special

Jammu cuisine
Dogri cuisine
...
Zimikand ka achaar

 Ingredient

Zimikand /yam/Suran/ 1/2 kg
Methi dana 1 tsp
Kutti lal mirch 1 tsp
Haldi 1 tsp
Salt to taste
Ginger garlic paste 2 tsp
Galgal / hill lemon/ Kumaon lemon _one big
Mustard oil 3 tbsp

Method

Put gloves in hands

Peel and cut zimikand in strips or bite size pieces . Wash and drain .

In a kadai add oil. Heat till smokt. Fry zimikand pieces.Take out and keep aside

In same wok over med heat add methi dana. Crackle it. Add ginger garlic paste. Fry for one min at low heat.
Add zimikand fry pieces.
Mix in masala. Add salt , red chilli powder n haldi.
Mix for 2 mins.
Switch off gas. Let it cool.
Squeeze galgal juice and add to zimikand masala. Let it stand for two hours.
Keep in sterlized jar and keep in sun for one day.
Ready to eat.

SONCHAL

Kashmiri recipe.

 Sonchal
...
Mallow leaves


1 kg sochal leaves (mallow leaves)
Salt to taste.
3 redd dried whole chillies.
Kqshmiri red chilly powder 1 tsp.
1/4 tsp saunth powder
1 medium onion chopped
mustard oil 2 ladles.
1 pinch hing

Method

Clean sochal leaves, wash well .
Heat oil in a deep pan,
Fry onions till brown and turn the stove on low flame, put mirchi powder and stir till dark red colours appears.
Add salt, hing, ginger powder, stir and add sochal leaves and stir gently so that oil and other contents mix with the leaves evenly.
Add dry red chilli.
Cook on low flame with occasional stirring till the liquid dries up and oil appears.
Serve the vegetable with boiled rice.

You can add fried eggplant cubes to it also.

Dahiwale AALOO

DAHIWALE AALOO

 Ingredients:

500 gm potatoes-boiled and peeled,...
1/4 cup clarified butter,
1/8 tsp asafetida,
1 tsp cumin seeds,
1 tbsp finely shredded ginger,
1/2 cup tomatoes-grated,
1/2 tsp garam masala,
2 tsp coriander seeds,
salt to taste,
1/2 tsp kashmiri chilli powder,
1/2 tsp turmeric,
1/2 cup yoghurt,
3-4 coarsely chopped green chillies,

Method:

Peel and cut boiled potatoes in cubes
Heat the clarified butter and add the cumin seeds and asafoetida. and coriander seeds
When the cumin seeds begin to splutter, add the ginger and sauté well
till lightly fried; Add salt, turmeric and chilli powder. Stir a few times till well mixed, and then add the potatoes and the green chillies. Turn around overhigh heat, till they look slightly fried.
Beat the yoghurt till smooth and add to the potatoes. Add little water and cook till oil separates. Add 1/2 cup water and simmer till the consistency you require. Add garam masala for one min
Serve hot with rotis. 

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.

KAshmiri Rogan Josh

Kashmiri ROGAN JOSH

Authentic Recipe

No twists ...

 

 Ingredients

1.Mutton 1 kg
2. Mustard oil 150 ml
3. Curd 1 cup
4. Cloves 5 nos
5. Salt 2 tsps
6. one green chilli
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

· Method of Cooking

Marinade Meat pieces with the Curd evenly.
Take a big patila or heavy bottomed pan. capacity. Put Mustard Oil in it and heat it till smoky
. Add the Meat pieces covered with Curd. Stir well with big ladle. Add Cloves, Cumin Seeds, Salt and a pinch of hing powder. When all the liquid from the Meat and the Curd dries up and the Meat begins to get sealed in the oil, continue turning it till Meat pieces turn golden-brown. Now add half a cup of water, the Red Chili Powder, Turmeric and green chilli. Go on turning the Meat till it acquires a 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 oily. Now add the Desi ghee and Garam Masala. Cook for 2 or 3 minutes
more.
Enjoy Rogan Josh

BHUNA KHUMB

Bhuna Khumb

 A lovely easy to make flavorful stir-fry with button mushrooms.

Ingredients

2 tbsp refined oil
1 tsp cumin seeds
2 coarsely crushed dry red chilies
1 medium sized red onion grated
4 pods of garlic, thinly sliced
400gms thickly sliced Khumb( button mushroom )
Haldi 1/2 tsp
Tomato paste 3 tbsp
Salt to taste
1/2 tsp freshly ground black pepper
1 lime's juice
Freshly grounded roasted Corriander powder 1 tsp

Method

Heat the oil on medium heat for about 1 minute and add in the cumin seeds

Add in the dried red chilies and the red onions,garlic and sauté for 3 to 4 minutes at low heat.
Stir in the khumb ( mushrooms) and cook for another 4 mins, adding in the salt.
Add in the ground black pepper ,haldi and the coriander powder and mix well. Stir fr 2-3 mins. Add tomato paste. Stir at low heat till oil srparates.
Squeeze in the lime juice and serve.

kadam ka saag

Jammu style karam ka saag

Kolhrabi Jammu recipe

Ingredients

1 kg karam ka saag (Kolhrabi )1

/2 inch ginger, peeled and chopped

8-10 cloves of garlic..crushed

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp saunf/Fennel powder

1/2 tsp red chilli powder

A pinch of turmeric pwdr

Lime juice of one lime

Salt to taste

1 cup of water

Method

Cut and peel the kardam gaanth(Kohlrabi bulb) into small pieces. Chop the leaves.

In pressure cooker add mustard oil over medium heat.

Add the green chillies, ginger, garlic, cumin seeds, coriander seeds, fennel powder and turmeric and red chilli powder.

 Saute for one min. Add kadam ganths/Kohlrabi Bulbs . Fry in masala for 2-3 mins.  Add leaves and saute.

Add 1 cup water and pressure cook for three to four whistles. Open the lid and add lime juice.

Serve with rice.

KHATTI mACHHI

JAMMU Cuisine

Khatti Machhi

...

There is a pahadi fruit which is from citrus family grown in Jammu and its hilly areas.
This is called Kimb.

The shape and size of Oranges and very acidic and citric.

During winters we generally extract its juice and use in achaars and salads.

We make chaat out of its fruit . Peeling the skin and squeezing out juice. Cutting hard portion of fruit and its fibers. Mix with salt, sugar and green chilies and pudina paste and chrushed walnuts.

Here juice is used in cooking fishes, meats and chicken for khatta flavours.

you can use galgal( hill lemons) juice or Nimbu juice


Ingredients for khatti machli


1 Kg river water fish, cut into pieces
3 tbsp adrak-lehsan paste
2-3 dry chillies
1 tsp zeera
Juice of kimb / galgal/Hill lemons/ Nimbu- 1 cup.
2 tsp kutti lal mirch powder
1/2 tsp haldi powder
3 tbsp mustard oil
few methi seeds
Salt to taste
oil for frying fish.


Method:



Marinade fish pieces in salt n haldi for one hour.
Fry fish pieces in oil and keep aside.


Heat the 3 tbsp oil in kadai and add the methi seeds and dry red chillies
Add ginger garlic paste n zeera, kutti lal mirch and haldi and fry for a few minutes. sprinkle water and cook at low heat for 5 mins.

Switch off stove.

Let it cool.

Add fish pieces in masala in kadai .

Add the Kimb juice /galgal juice/lemon juice and salt to taste.

Mix gently for one or two mins. Take care the pieces do not break.

Let it stand for half an hour.
Serve as snack.

MIRCHI KORMA (Spicy Lamb Korma)

MIRCHI KORMA (Spicy Lamb Korma)

Ingredients

1 kg lamb mutton with fat... 1/2 cup of mustard oil 1 tbs ghee 1/2 cup curd. 1/4 tsp asafetida (hing) 1/2 tsp cumin (zeera) 6-8 pieces of half crushed cloves (laung) 2 bay leaves (tej patta) 2-3 tbs kashmiri mirch powder 2 tbs fennel powder (saunf) 1 tsp dried ginger powder (saaunth) 1 tbs salt 1 tsp garam masala 4 cardamom (choti elaichi) 2 pcs of cinnamon (dalchini) 3 pcs of big cardamom (moti elaichi) 1 tbs ghee Choppred green chillies
Method
1.Wash the mutton properly and keep it aside till extra water drains off.
2.Put the mustard oil in a big, deep pan and heat it on full flame till the smoke starts coming out. Remove it from the flame for 2-3 minutes.
3.Mix the mutton with curd and put it in the pan on a full flame for frying.
4.Stir it time to time so that it does not stick to the pan till the liquid produced by the curd dries up.
5.Now add hing, salt, zeera, cloves and continue frying on low flame till it turns brown.
6.Add mirch powder and stir till deep red colour along with oil appears. Care should be taken so that the mirch powder does not burn. ( for that little quantity of water should be added from time to time.)
7.Add two glasses of water and add bay leaves, saunf powder, saunth powder, cinnamon pieces, crushed moti elaichi and stir it again so as to mix the ingredients properly. Cover it with a lid and allow it to cook till tender, on low flame.
8.Put garam masala,crushed elaichi and ghee and boil it for two minutes.
9.Garnish it with coriander leaves and green chillies and serve with white boiled rice.