Idli with chutney

Idlis with chutney

INGREDIENTS
1 Cup Urad Dal
4 Cups Rice
2 tbps fenugreek
2 tbps Salt

Method

Soaked all ingredients separately for a minimum of 3-4 hours and then ground
Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times .

Grind the soaked fenugreek seeds in a cup of water for 3-4 mins.
Grind all separately with water required Once ground, transfer the batters in big bowl.
And add salt to the batter before fermenting.
Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.

For the idlies : Steam the idlis as per your apparatus. I steamed in M/W full power for six mins.. Serve hot with your favorite chutney .

Tomato chutney
Ingredients

Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Lemons 2
salt
Mustard seeds 1/2 tsp

Method.

Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same  pan with little oil,   heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.

Refreshing Tomato smoothie

Refreshing tomato smoothie

Ingredients

2 ripened tomatoes
1 small cucumber
1 lime - juiced
Rock salt
1 pinc black pepper
1 cup water
1 cup ice.

Method
Wash toms and cucumber. Peel cucumber. Cut both veggies in pieces. Blend everything in a blender. Srain it . Pour in serving glass . Add crushed ice and sprinkle crushed bkack pepper . Smoothie is ready.

Chana pakwaan

Chana Pakwaan

This is actually a Sindhi recipe of dal pakwaan.  Pakwaan is  a crispy deep fried bread. A hybrid of poori and matthi.

Ingredients

1 Cup white Chana  (Soaked overnite)
2 tblsp Tamarind Chutney
1/2 tsp Garam Masala
1/2 tsp Red chilly powder
1/2 tsp Cumin Powder
1/2 tsp Amchur Powder
1/4 tsp Turmeric powder
Salt to taste
2 tblsp Desi Ghee

For pakwan

1Cup Refined Flour
1 cup wheat flour
1/2 tsp Salt
2 tblsp Desi Ghee
Water to knead the dough
Ghee for frying

Method

Boil the chana in 3 cups water by adding salt and turmeric powder.Boil it till tender.
Add tamarind chutney. Mix well. In wok add ghee put Chana and all masalas . Simmer till all water evaporates.

To make the pakwan mix salt and ghee in the refined flour.     Knead a soft dough.
Divide in small equal balls and roll into thin pooris. With fork prick poori allover.
Deep fry till brown.

Mango Malai

Hide your dieting meters.
The best way to relish mangoes .

Mango and Malai

You need

Mango pulp
Full fat cream
Sugar granules

Method

Just put pulp in individual serving bowl.

Pour heavy cream over it.   Sprinkle sugar on it

Refrigerate for 1 hour and gallop

Potato frittata

Potato Frittata

Ingredients

One big  potato
3 tbsp oil
1 small onion thinly sliced
5 large eggs, well beaten
2 Green chillies chopped
Coriander leaves bunch
Salt
Red chilli flakes.

Method

Peel and cut potatoes in cubes . Roast to brown or fry. Keep aside

Heat oil in deep sauce pan. Cook onions till translucent.

Add potatoes and make a base by spreading them in pan.

Season with salt and red  chilli flakes

Mix together eggs, green chilli and chopped coriander. Beat well. Add salt to taste. Reduce heat to medium.

Pour egg mixture into pan and cover all potato base. Cook until edge is set, about 2 minutes.

Carefully place a plate over pan and take out the frittata over it. Simply slip the uncooked side in pan again and cook it further two mins.
. Invert frittata onto a plate.  . Serve warm
I love it with sour cream.

Soya kababs

Soya kababs

Ingredients

Soya chunks 1 cup soaked in water for one hour
Capsicum deseeded chopped 1
Onion chopped 1
Salt
Green chilli 2 chopped
Zeera 1tsp
Red chilli flakes 1 tsp
Besan. 2 tbsp
Oil to fry

Method

Squeeze soya chunks from water well. Put every ingredient in blender with soya chunks except besan
You will get a courses mixture .
Add besan and with wet hands make kababs and fry till golden in hot oil.
:
Serve with coriander yogurt dip.

Strawberry Kulfi

Strawberry Kulfi

 

 Navratra special

Ingredients...

Full fat milk boiled and cooled 1/2 litre
Strawberry 10-12
burfi pieces 5-6
sugar.
chopped almonds

Method.

Wash and remove stem of strawberries. Make puree. Sieve puree. Keep aside

In a blender add milk
,strawberry puree, burfi pieces and blend two rounds only to make smooth batter . Adjust sugar.

Freeze in desired moulds with garnishing with chopped almonds

Muji Chetin

Muji Chetin

 

 Mooli ki chutney

Ingredients...

While mooli or Radish 1 big
fresh roasted and crushed zeeRa 1/2 tsp
Crushed dry red chilli 1
kala namak to taste
Green chilli chopped 1
well beaten curd 1 cup

Method:

Peel radish and wash well. Grate radish/mooli .

Squeeze the mooli to xtract water out of it.

In a big bowl add grated mooli and Curd and all other ingredients.
Mix well.

Serve with hot kashmiri veg or non veg dishes.

This is must on table to balance spicy kashmiri meal

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.