This is pahadi dish from hills of J&K Winters delight
Baby spinach(Palak ) 1kg Green chillies slitted- 4 to 5 Garlic minced - 4 to 5 cloves Ginger paste 1tsp Cumin seeds - 1 tsp Asafoetida - a pinch Turmeric powder - 1/4 tsp Buttermilk (Lassi) 1 big glass Red chilli flskes 1 tsp Salt to taste Mustard oil 1 ladle Desi ghee 2 tbsp
Wash and chop Palak very fine. Heat oil in a frying pan. Add garlic and ginger in the hot oil. When the garlic turns light brown, add cumin seeds and asafoetida. Add spinach, green chilli , turmeric powder, Red chilli flakes and salt. Saute at low heat till oil leaves sides. Add lassi /Buttermilk Cover and cook for 15 minutes on slow heat . Pour generous desi ghee and serve hot with fulkas.
Frozen raw chicken kababs 1 packet
Fried onion paste 3 tbsp
Tomato puree (cooked) 2 tsp
Full fat cream 1/2 cup
Garlic minced 4-5 cloves
Ginger grated 1"
Red chilli flakes 1 /2 tsp
Black pepper pwdr 1 tsp
Butter melted 1 ladle
-Defrost kababs Cut in desired size pieces. In a kadai ,add 2tsp butter,shallow fry the chicken kababs till golden brown at a very low heat. keep aside. In a mixing bowl, add cream, , garlic , ginger, salt n red chilli and black pepper pwdr. Beat everything well with fork. Add sauteed kababs pieces and rest of melted butter.
Mix well in marination. Keep bowl for one hour . Take another wok and put over low flame and add the marinated kababs . Cook for 10 mins. Now mix in onion paste. Add tomato puree. And cook for another two three mins.
Fresh red chillies 250 gms
Mustard powder/ Rai 1 tbsp
Coriander powder 2 tbsp
Ground Fennel seeds 2 tbsp
Red chili powder ½ tsp
Dry mango powder 1 tbsp
Fenugreek powder ¾ tsp
Nigella seeds ¾ tsp
Salt 1½ tsp
Oil ¼ cup
Wash and drain red chillies.
Spread over a plastic sheet and dry for one day so that no drop of water left on them Chop the chillies. In s bowl mix all spices and add oil. Mix well. Keep masala for two hours. Add chopped chillies and put in a jar and keep for two three days under sun to relish
Winter afternoons, group of friends and gossips. You need some quick , small and easy to make finger food to enjoy gup shup.
Cucumber tea sandwiches are best to fit in this kind of small get togethers.
This is my version of classic tea sandwiches. Just remember two things. SANDWICHES SHOULD BE SMALL AND DRY
1) Paneer 250 gms
2) 1/3 cup chopped onion
3) two medium cucumber w/o seeds--peeled and grated .
4) 1/2 tsp garlic minced
5) few crushed fresh mint leaves
6) 20 bread slices cut in halves (edges cut)
8) black pepper
Mash cheese /paneer well Combine paneer ,grated cucumber, onion, garlic , salt, pepper and mint leaves in a mixing bowl. Spread cucumber mixture evenly onto bread slice, and top with another bread slice. Serve immediately.
Chicken 1 kg
Curd 1 cup
Oil ½ cup
dry red chilies 3 crushed
Onion 1 cup finely chopped
Garlic paste 1 tbsp
Ginger paste 2 tbsp
Green chilies 2 chopped
Coriander powder 1 tsp
Chili powder 1 tsp heaped
Tomatoes 2 grated
Kasori methi 1 tbsp
Garam masala 1tsp
Marinade chicken with yogurt and salt for 30 minutes. Heat oil , crushed red chilies chopped onion, fry till onion become pink.
Add ginger garlic paste with chopped green chilies, chili powder, coriander and grated tomatoes, fry well till oils separates A dd chicken with 1 cup water, cover and cook till chicken done, lastly add kasori methi, garam masala, serve garnished with coriander leaves.
Fish (river water fish) ~ 2 kgs
Mustard Oil ~ 2 cup
Chili Powder 2 tbsps.
Turmeric (haldi ) ~ 2 tsps.
Dry Ginger Powder (saunth powder) ~ 1 tsps.
Aniseed Powder (saunf powder) ~ 2 tsps.
Cloves (laung ) ~ 3
Asafoetida Powder (hing ) ~ 1 pinch
Kashmiri var masala 1 tsp.
Cumin Seeds ~ 1 tsp.
Caraway Seeds ~ ½ tsp.
Salt to taste ~ 1 tsp.
Deep fry in oil the fish pieces and fish head. Take out the fully fried pieces from the kadhai ,. Keep aside in a plate. Now in an earthenware cooking pot
or copper patila , pour a litre of water, and add the Spices i.e. kuti lal mirch , haldi , soonth powder, saunf powder, laung and hing , all other spices and also the oil left over, after frying of fish pieces.
Stir the masala, oil and water, by a ladle and bring the cooking pot to a boil.
Add the fried fish pieces to the boiling gravy.
Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins leave sides.
Add kadhmiri var masala , and cook for a few minutes more.
The kashir gaadh is served hot usually with plain boiled rice. Sometimes dried or fresh apricots are also added, additionally in the masala just to give a tart taste...
Walnuts Deshelled 4-5 Dressing Orange juice 1/ 2 cup
Corriander leaves handful
Green chilli 1
Sugar 1/2 tsp
Black pepper powder 1/2 tsp
Peel oranges. Remove skin of each orange segment. Cut in half.
Roughly chop walnuts. Blend all ingredients of dressing in blender. In mixing bowl add oranges, walnuts . Pour dressing over it and mix well. SERVE immediately with garnishing of chopped corriander.
• All purpose flour(maida) – 2-cups
• Plain yogurt – 1 cup
• Fine sev – 1-cup
• roasted cumin powder – 1-tsp.
Red chilli flakes 1 tsp
• Green chili paste – 2-tbsp
• Dry Roasted besan 1/2 cup
• Lemon juice – 1-tbsp.
• chopped corriander and green chillies
• Salt – As per taste
• Oil for frying
1 Boil Potatoes. Peel nd cut in small cubes. 2. Take all-purpose flour in bowl add pinch of salt znd 1 tbsp oil and knead the hard but smooth dough using water.
3. Make small equal balls.
4. Cover with damped cloth for half an hour.
5. Mix roasted besan, green chili paste, lemon juice, coriander leaves and salt. Mske a thick filling . 6. Flatten a ball in the palm and press the besan mixture in the center.
7. Round up and then flatten to make a patty and deep fry in oil. keep aside. Make a little hole in centre of each kachori
8. Soak the fried kachori in the plain yogurt.
9. Sprinkle a little salt, cumin seeds powder, boiled potato cubes , red chilli flakes and sev while serving.
Gal Gal - 1 Kg
Mustard oil - 50 Gms
Ginger - 250 Gms cut into 1" strips.
Green chillies - 10-12
Salt - 250 Gms
Red chilli powder - 6 Tsp
Turmeric powder - 3 Tsp
Wash and cut the gal gal into cubes. Let it dry for 1 hour. Put cubes in a big mixing bowl. Mix in salt, red chilli powder, turmeric powder and ginger strips and green chillies Mix well with hands.
Heat oil to smoking point. Put galgal with masala in sterlize jar. Add the oil to it and shake well . Keep under sun for 7-8 days .