Dhuni wali chutney

Dogricuisine

 

  Dhuni wali chutney

Ingredients...

1 bunch mint leaves
1 bunch coriander leaves
5-6 green chillies
black salt
1 tbsp carrom seeds / ajwain dry roasted
lemon juice 5-6 tbsp
1 tsp sugar

Method

Blend all with little water in mixer.

Pour in Bowl.

Take burning charcoal in a Katori. Place katori in centre of bowl. Pour 2-3 drops of mustard oil over burning charcoal and immediately cover bowl with big plate. Keep as it is for 5 mins. Remove plate and katori. Serve immediately

Potato crusted saffron Rice

Potato crusted saffron Rice

 

 Ingredients

1 cup basmati rICE...
4 potatoes, peeled and thinly sliced in rounds
Desi ghee 1 ladle
Saffron threads 2-3
Salt to taste

Method:

MIX Saffron in 2-3 tbsp water.

Wash and cook rice with salt.

The rice should be grainy and not sticky.

Take a non-stick pan. The shape of pan will decide the shape of rice.

Put the ghee. Heat over medium heat. Add 50 ml water &salt to taste and boil. Remove from flame.

Place the potato slices, one next to the other in the bottom of the pan. Just make sure they form a layer at bottom. No base of the pan should be seen.

Pour half of the rice on top of the potato slices. Press firmly with the back of a ladle. Then spread the rest of the rice to make a shape of pan

Make 4-5 holes in the rice and pour saffron milk over holes.

Put a thigh lid over the pan and put it back on the flame. Cook on high heat for 2 minutes and then lower to very low heat and cook for 20-30 minutes.

By that time, the crust should be form. Take the pan out of the heat for a few minutes and then, turn out the pan on the serving dish.

Dhuniwala Kimb..

Dhuniwala Kimb..

 

 The old tradition of dogra people to relish this fruit in winters which only grows here .

Distributed in mohalla too because when you give coal -oil tempering, the...
aroma spreads.

Ingredients

kimb /Hill lemons one
mint leaves handful
Green chillies 2
Red chillies 2
Sugar 2 tbsp
Salt
Coal
Musturd oil
Crushed walnuts

Method

Peel kim. Cut in half Squeeze all its juice.

Cut in pieces. Blend , mint leaves ,both chillies, sugar and salt.
Mix this with kimb pieces. Add crushed walnuts. Mix Put a kaori in bowl having kimb. Put burning in katori. Pour 1 tsp mustard oil over burning coal.

Cover with plate. Let aroma spread in bowl .

Remove plate and relish.

Urad Dal Khichdi

MakarSankranti celebrations

 

 Urad Dal Khichdi

 

Ingredients...

Rice 1 cup
Urad dal 1/2 cup
Ginger thin strips 6-7
green chilli cut in half lenghtwise 2
red chilli flKes 1 tsp
Turmeric powder 1 tsp
Garam masala 1/2 tsp
Salt
Butter/desi ghee

Method.

Wash dal and rice. Soak them together for 1 hour jn water.

Drain water and put in pressure cooker. Add 5 cups of water. Add salt, green chilli and ginger strips and turmeric powder. Close lid and pressure cook upto 3-4 whisles.

In tampering pan add butter. Put on med heat. When butter melts. Switch off flake. Imm add red chilli flakes and garam masala. Mix well. Put this tempering over khichdi after opening pressure cooker lid.

Mix and serve hot with vegetable achaar and more butter on top

The khichdi should not be too dry

Vintage Crisp Sandwich

Vintage Crisp Sandwich

 

 

 Ingredients

Two Bread slices...
2 cheese slices
handful French fries
Fried onion rings 5-6
red chilli flakes
Salt

Method

1 Arrange one cheese slices on Each bread

In a bowl add french fries n onion rings. Add salt and chilli flakes.

Put crisp on each slice and make a sandwich.

Brown sandwich on hot tawa on both sides.

Eat immediately with cup of tea.

Sabut Rai ka Gobhi Gajar Shalgam achaar

Sabut Rai ka Gobhi Gajar Shalgam achaar

 

 Ingredients:

vegetables like carrots, cauliflower , turnip peeled and cut into desired pieces. 1 kg...
1 cup mustard oil
4-6 tsp red chilies flakes
3 tablespoons whole rai/ brown mustard seeds
1 tsp methi /fenugreek seeds
1 tablespoon turmeric powder
salt 3-4 tbsp or to taste

Method:

Wash and drain vegetables.

Dry all vegges for 3-4 hours under sun.

Mix all ingredients and oil with vegges in a big bowl.

Mix well with hands. Now put in sterilized jar.

Keep under sun for 3-4 days.

you will love the crunch of rai See More

Aaloo chips Jammu wale

Aaloo chips Jammu wale

 

 

 Ingredients

Potatoes 3-4...
Anardana 5-6 tbsp
Dry Red chilli 2-3
Kala namak to taste
Zeera 1 tsp
Ajwain 1/2 tsp
Haldi 1/2 tsp
Garam masala pinch
Mustard oil 3 tbsp

Method

Peel potatoes and wash
Cut in thin chips like rounds

Grind anardana with dry red chilli and few drops of water to form smooth paste.

In a wok add oil till smokey
Add zeera and ajwain to crackle.

Put aalo chips ,haldi, salt and stir fry till crispy at both sides.

Give two three stirs only so that chips do not break.

Add anardana paste.

Mix well and let cook at very low heat for two mins.

Ready to as serve.

Besan Bharwa mirchi

 

 

 

 Ingredients:

Big green chillies- 10 - 12...
Gram Flour(besan)- 2 tsp
Coriander Powder- 4 tsp
Fennel powder (saunf) - 2 tsp
Dry Mango Powder- 2 tsp
Salt as per taste
Oil- 3 tablespoons
Lemon juice 2 tsp

Method -

1. Slit green chillies from
and keep aside.

2. Heat 1 tablespoons of oil in a pan. Add gram flour and roast on low flame.

3. Now add coriander powder, fennel powder, dry mango powder and salt, mix well and cook for a minute.

4. Take it off from flame and let it cool down.

5. Fill the slit green chillies with this mixture tightly.

6. Heat 2 tablespoon oil in a pan and add the stuffed green chillies to it.

7. Shallow fry all chilies on medium flame.

8. Cover the pan with a lid and let it cook for 2-3 minutes or until the chillies turn soft. Turn occasionally for uniform heating. Sprinkle lemon juice.

9. Serve with rotis.

Muji Kael

A vegetarian Kashmiri pandit cuisine

 

Khatti Mooli

 

Muji Kael

 

Ingredients

 

Radish(  fresh nd sweet ) 500gms
Fennel powder 2-3 tsp
sounth powder 1 tsp
Ajwain 1/2 tsp
Black cardamom 1tsp
cloves 2
asfeotida pinch
mango powder 1/2 tsp
Kashmiri red chilli powder 1 tsp

Method

Peel and cut radish in strips. Soak in water so that they remain soft.

Heat the oil in wok till smokey. Fry radish pieces.

Remove in keep aside.

In another wok add 1/2 ladle oil. Add asafetida and  Add cumin seeds and crackle.

Crush cloves and black cardamom and add to cumin seeds.

Add red chilli powder and  2-3 tbsp water and stir so that the colour get extracted.
.
Add fried radish and stir. Add fennel, ginger powder, mango powder and carrom seeds  and salt.

Add small amount of water so that spices do
not burn. Stir till oil separates. Serve with rice.

Remember always take sweet taste Radish.

  

Paneer Chana Masala

Paneer  chana masala

Ingredients

Paneer cubes 5-6
White channa/chickpeas - 1 cup
Green Chilies - 2
Onion -2 Large
Ginger/Garlic Paste - 1 tbsp
Tomatoes - 3
Red chili Powder -1 tsp
Turmeric powder 1/2 tsp
Garam Masala - 1 tsp
Oil - 2 tbls
Salt to taste

Special chana masala powder

Corriander seeds 2 tsp
Cumin seeds 1 tsp
Black peppercorns 4-5
Chana dal 2 tsp
Black  cardamon 1
Garlic cloves 2
Dry red chilli 2

Dry roast all above ings and blend to coarse powder

Method

Soak the Channa/chickpeas overnight .

Pressure Cook the Channa with some salt.

Fry paneer cubes till pink. Dip them in bowl of warm water containing pinch of haldi. Keep aside.

Grind the onions and tomatoes together.

Heat oil in a pan.
Fry the grounded onion-tomato paste along with the ginger-garlic paste.

Add some red chili powder, turmeric powder and salt.

Add the boiled channa .

Fry till the oil leaves sides.

Add garam masala .

Stir well. Add special chana masala .

Mix well and cook for two mins.

Add fried paneer cubes discarding the water in which they are dipped .

Mix and add one cup  water.

Simmer for 20 mins at low heat. The panner cubes will soak all chana flavours.

When serving garnish with green chilies.

  

Eggless spinach Raviolis

Eggless spinach raviolis

INGREDIENTS

1 cup maida
1 cup of suji
A pinch of salt
2 tbsp refined oil

For the filling:

Boiled spinach and potato mixture
2 tbsp oil
Salt and pepper

For the sauce:

2  small tomatoes
Butter
Lemon juice 2 tbsp
Salt n pepper

METHOD

Combine the flour, semolina, salt,  oil and warm  water together to make a semi stiff dough.

Cover and let it rest for 30-40 minutes.

For the filling:

Stir fry spinach potato mixture in pan with oil

Season it with salt, pepper.

Knead the dough on a floured surface

Roll out the dough in small balls

Make square outer shells    by rolling thin rotis 2cm thin and cutting the edges to make a square.
You can use cutters too

Brush a little milk on the ravioli shells.

Put the filling in centre of one square.

Place another square on it and seal the filling by fingers. A tomb like structure appears in centre.

Make designs with fork in outer frill of the ravioli.

Put all raviolis in boiling water till it rises on top or float.

Take out and keep aside.

For the final assembling

In a  pan add butter on low heat. Add tomato pieces and smear in butter. Add raviolis and pan fry in butter. Season with salt and pepper. Add lemon juice and mix well.

Serve.