Wednesday, November 26, 2014

Sun dried stuffed Chillies

SUN DRIED  STUFFED CHILLIES

Ingredients:

Big Green chillies 20
2 tbsp Fennel pwdr
1 tbsp Jeera/Cumin pwdr
1 tbsp Methi/Fenugreek pwdr
1 tsp Haldi/Turmeric Powder
2 tbsp Amchur Powder/Dry Mango Powder
pinch Hing/Asafoetida
4 tbsp Salt
2 tbsp mustard Oil

Method

1. Wash the chillies and dry them completely by spreading them on kitchen towel. Make sure that there is no moisture on the chillies . Mix all the spices and add oil to make a thick stuffing masala
2. Slit the chillies
3. Stuff the chillies with spice mixture
4. Spread  them on news paper for giving direct sunlight for 9-10 days.
5. They should be completely sundried and color should change from Green to Brown
6. Keep stored in a air-tight container.
7. Whenever you want something spicy with dal Chawal, take onre or two sundried chillies Fry in hot oil and relish with meal

Tuesday, November 25, 2014

Bharwa Tori

Bharwa Tori

Stuffed Sponge Gourd

Ingredients:

Tori/Sponge Gourd 2-3
1 pinch hing (Asafoetida)
1 tsp Lal Mirch (Red Chilli Powder)
1 tsp Haldi (Turmeric Powder)
1 tsp saunf powder
1 tsp amchoor / mango powder
Lemon juice 2 tbsp
Salt to taste
2 tbs oil

Method

1) Mix  all the spices and salt except hing and turmeric powder .

Add lemon juice. Make masala mix paste for stuffing

2) Cut the tori/Sponge gourd in inch long pieces and slit them from one side

3) Fill the masala in the tori pieces

4) Heat  oil in a eok, add hing

5) Now add the stuffed toris and reduce the flame to low. Add turmeric powder

6) Toss the toris for less than a minute, and cover tight with a lid

7) Let the toris cook on a very low flame, toss in between.  Serve with rotis.

Walnut Chutney

Pahadi Chutney


The most traditional and rare recipe of Walnut chutney from Hills of Jammu and Kashmir especially Reasi , Doda and Bhaderwah.
This Chutney is prepared on Sil Batta ( Mortar and Pestle ) and finished with Dhooni ( charcoal fumes tempering)


You need


walnuts 10-12 pieces deshelled and chopped
chopped onion 1
Green chillies 2-3
roasted cumin seeds 1 tsp
red chili flakes
Salt to taste
Chopped Coriander leaves handfull
piece of charcoal and mustard oil


Method:


Grind the walnuts, onion, roasted cumin seeds, red chilli flakes, salt, green coriander and green chilli on Sil Batta.
Put in bowl. place a big leaf over chutney . Burn a charcoal on gas flame . Place over leaf. Pour little mustard oil. When fumes starts cover the bowl with lid. Let it stand for five mins.
open the lid and discard leaf with charcoal.
Relish the dhuni wali Pahadi chutney
You can squeexe lemon juice if you want

Saturday, November 22, 2014

Lassi Palak ( Buttermilk Spinach)

Lassi Palak


This is pahadi dish from hills of J&K
Winters delight


Ingredients


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


Method


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.

Malai kabab Tikka

Malai Kabab Tikk


Ingredients:


Frozen raw chicken kababs 1 packet
Fried onion paste 3 tbsp
Tomato puree (cooked) 2 tsp
Full fat cream 1/2 cup
3/4cup Curd
Garlic minced 4-5 cloves
Ginger grated 1"
Red chilli flakes 1 /2 tsp
Black pepper pwdr 1 tsp
Salt
Butter melted 1 ladle


Method


-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.


Thursday, November 20, 2014

Lal Mirch ka achaar

Lal Mirch achaar


You need


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
Asafoetida pinch
Oil ¼ cup


Method


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









Corriander Chicken Sukha

Corriander Chicken Sukha



 Ingredients

Chicken- 800gm ...
Coriander leaves chopped - a bunch
Salt
red chilli powder 1 tsp
Ginger garlic paste- 2tblsp
Oil -3-4 tblsp
Cumin seeds- 1tsp

For masala :

5 fresh redchillies
Tamarind pulp 1tsp
Coriander seeds- 1tblsp
Jeera- 1 tblsp
cinnamon
2 cloves
elaichi- 3 pcs
peppercorns- 5-6 pcs
garlic flakes- 8-10
ginger 1” long piece
turmeric powder- 1tsp
garam masala powder- 1tsp

Method:

Marinate chicken with salt,ginger garlic paste.

Keep aside for ½ an hour.

Grind all the above masala ingredients & make a smooth paste.

Grind the coriander leaves to a smooth paste.

Heat oil in a kadai. add cumin seeds.

Add the marinated chicken & the above grinded masla paste and red chilli powder.

Stir & sauté for 5 min.

Add 1 cup of water to the gravy & let the curry boils.

Cover the lid . let the chickens cook for 15-20 min till tender.

Then add the coriander paste and stir till a sukha gravy consistency reached.

Switchoff flame and let the curry stands for half an hour before serving.

Tuesday, November 18, 2014

Bread Parcels

Bread Parcels


Ingredients

White bread slices large 10
Boiled potatoes 3
Booled peas 1 cup
Salt
Red chilli powder 1 tsp
Chopped dhaniya handful

Oil for frying

Method

Make stuffing ready by mixing boiled mashed potatoes and peas in a bowl. Add salilt, red chilli powder . Remember the stuffing should be very dry.

Take bread slices.

Cut the edges off.

Roll each slice flat with a rolling pin

Add the mixture onto the longer side of the bread  .

Roll over the other side nd press.

In a plate add  water . Place the seal side bread parcel  over the water.
Take out and press gently to seal the bread . Make marks with fork on both small sides of parcel

Fry in hot oil and Serve

Saturday, November 15, 2014

Mushroom Curry

   Rassilla Khumb



INGREDIENTS

Button Mushrooms 250 gms
  Onion,chopped 1
  Ginger-garlic paste  1 tbsp
Tomato puree 1/2 cup
   red chilli powder 1/2 tsp
 turmeric powder  1/2 tsp
 corriander powder  1 tsp
Cumin powder 1/2 tsp
Black pepper powder 2/2 tsp
  Chopped Coriander leaves
Green chilli 2
  BUTTER (Melted) 4tsp

 Method

    1. Wash and drain mushroom and cut them.

2. Soak them  in turmeric water for an hour

Drain it.
 
 3.  In wok  put half of  butter and fry the mushrooms and keep  aside

  4.  Put rest of butter in  same wok .Then add onion,ginger and garlic. Cook it till pink colour.
 
 5. Add tomato puree and cook it till oil leaves edges.
 
6 Add all spices and salt.Cook it for  2 mins  

7. Then add 1 cup water and slit green chilli. Simmer for ten mins.

Add mushrooms. Simmer for few mibs

    8. Garnish with Coriander leave.

Friday, November 14, 2014

Tea Sandwiches

Classic Tea Sandwiches


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


Ingredients


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)
7) salt
8) black pepper


Method


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.


Wednesday, November 12, 2014

Teekha Murg Masala

Teekha Murg masala


Ingredients


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
1 tsp


Method


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.


Kashir Gaadh /Kashmiri fish

Kashir Gaadh


Spicy kashmiri fish


 Ingredients


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.


Method


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...


Tuesday, November 11, 2014

Orange and walnut salad

Orange Walnut salad


Ingredients


Oranges 2
Walnuts Deshelled 4-5
Dressing
Orange juice 1/ 2 cup
Corriander leaves handful
Green chilli 1
Sugar 1/2 tsp
Salt
Black pepper powder 1/2 tsp


Method


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.


Saturday, November 8, 2014

Besani Beans

Besani Beans



Ingredients

Green beans 250gms
cumin seeds 1tsp
turmeric powder/haldi1/2 tsp
Red chilli powder 1 tsp
Garam masala 1 tsp
Hing -pinch
Dry red chilli 1
Roasted besan/gram flour 2Tbsp
garlic cloves minced 2
Oil 3 tbsp
Salt to taste

METHOD

Cut beans into  pieces.

Boil them in water and drain.

Now, heat oil in wok. Add dry red chili, hing , jeera,  garlic. The add the beans and stir fry for five mins at low heat . They should be crispy.

Add salt, red chilli powder, haldi and roasted besan.

Stir fry till you get everything blends well with beans and oil leaves  sides.

Serve with  roti.