Sunday, August 3, 2014

Kangri Kachoris

KANGRI KACHORIS



In rainy season the kangri kachoris are favourite in my home. In this season the dough gets fermented so easily that our traditional food is fullof all tasty remedies to it.

The kachoris from Kangra Valley is nothing but fermented dough stuffed pooris with urad dal

Ingredients

  • 3 cup whole wheat flour (roti atta)

  • 1 cup urad dal (unskinned)

  • 1 tsp fennel seed 

  • 1 tsp coriander powder

  • 1 tbspchopped green chilli

  • salt

  • 1/2 tsp  red chili flakes adjust to taste

  • 2 tbspchopped ginger

  • 2 tablespoon oil

  • Oil to fry

Method

Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely , preferably in a food processor, using as little water as possible. The mixture should be dry.  In a bowl mix all the spices. and the dal paste .Mix well

 

    Make dough from wheat flour. Let it ferment in warm place for two three hours.  Oil your palm and knead the dough again and divide into  equal parts. Oil palm again and roll each parts into smooth balls. Set aside five minutes

Put dal mixture inside each dough ball and cover ball properly . Let all stuffed balls covered with damped cloth be in warm place for another hour.  With rolling pin soflt roll each ball into small pooris.

Heat oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.

Fry one Kachori at a time. Place the kachori  in the frying pan and press with a skimmer. The kachori/poori  should puff up. Turn puri over and cook  until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining kachoris

With knife cut fermented dough kachori in half and put lots of butter in it and enjoy with curd/alloo sabzi.

Monday, July 7, 2014

Aam ka Achaar ( Mango Pickle)

Aam ka Achaar


 

Ingredients:
1 kg raw green mangoes (cut
into 4-8 pieces each)
1 cup white sea/rock salt
3 tbsps aniseed/fennel seeds
1 1/2 tbsp mustard seeds
3 tbsps kalonji (onion seeds)
1 tbsp fenugreek seeds
5 tbsps red chilli powder
2 tsp sturmeric powder
3 cups (710 ml) mustard oil


Method:
Sterilise and thoroughly dry a glass
pickling jar.
Put the mangoes in the jar and cover with
salt. Mix well and cover the jar tightly.
Leave the jar out in the sun for a week so
that the mangoes soften.
Mix the aniseed/fennel, mustard, onion
and fenugreek seeds, chilli powder and
turmeric together.
Add this spice mix to the mangoes.
Heat the mustard oil till it smokes and
then turn off the fire. Allow the oil to cool
fully.
Pour this oil over the mangoes so that all
the pieces are submerged. Mix well.
Put the tightly covered jar back in the sun
for two weeks. Stir everyday to mix well.
Eat with stuffed parathas and yogurt or
with chapatis (Indian flatbread) and any
vegetable dish.

Sunday, July 6, 2014

PEANUT RICE with Fresh Bean nd egg salad

PEANUT RICE with Fresh Bean nd egg salad


Ingredients
1 cup basmati rice...
2 cups water
Pinch Turmeric
1 tbsp. oil
1/3 cup raw peanuts
pinch hing (asafoetida)
1 teaspoon black mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 dried red chili, broken in two (alternative is chopped green chilis which adds more spice)
4 fresh curry leaves
juice of 1 lemon
salt

Method
Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.
In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
In a wok, heat 1 tablespoon of oil under medium heat. Then add the rest of the mustard seeds and hing.
Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, dried red chili and curry leaves
Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brownish hue. Add the rice into the wok and mix well. Fry for a few minutes.
Turn the heat off and mix in the lemon juice . Add in the peanuts and salt to your taste.. Serve with Salad
Green Bean and egg salad
•4 eggs
•200g green beans
•Crushed roasted peanuts
For the dressing:
•3 tbs olive oil
•1 tbs cider vinegar
•1tsp dijon mustard
.pepper
In a pot place eggs, cover with water, boil for 4 minutes. Trim beans cook in water for 3 minutes. Drain everything in a colander, than cool under cold water. Peel the eggs.
Whisk all the dressing ingredients together with some seasoning in a bowl. Cut eggs in half. Add the, beans, in a large bowl. Toss the salad with most of the dressing. Scatter the eggs, drizzle the rest of the dressing, then sprinkle crushed peanuts

Saturday, July 5, 2014

Smashed Potato Chaat

Smashed potato Chaat



Ingredients

3-4  medium  Potatoes, 
3 tbsp.  Oil 
1 tsp Cumin seeds 
1/2 teaspoon Red Pepper Flakes 
3-4  tablespoon Freshly roasted Corn
1 tbsp chopped Mint leaves
 Chaat masala as per taste  


Directions:


1. Boil the potatoes in water to cover until tender, about 20 minutes.

Drain, let cool slightly, then with skin and cut in half lengthwise.
Press each potato half between the palms of clean hand, to flatten it. (The edges will become ragged.)

2. Heat the oil over medium-high heat and add the cumin seeds and red pepper flakes they should sizzle upon contact with the hot oil.

Quickly add the potatoes,  chaat masala, and salt, and cook, turning the potatoes a few times, until golden, 5 to 7 minutes.

3. Reduce the heat to medium-low, add toasted corn and cook until the potatoes are rich brown in color and somewhat crusty, 10 to 15 minutes.

Transfer to a serving dish, top with the mint leaves, and serve.

Enjoy Monsoon

Friday, July 4, 2014

KISHMISH KORMA

KISHMISH KORMA

 

Ingredients


 1/2 kg Mutton
  2 Tbsp ginger chopped
 5-6 garlic cloves chopped
6-8 tbsp. oil
2 Tbsp ghee
4 medium sized onions
3 badi ilaich
6  choti ilaichi
8 Clove
3 or 4 small cinnamon pieces
2 or 3 tez patta
2 Tbsp black pepper
1 tsp Zeera cumin seeds
1/2 tsp kaala zeera
  1/4 tsp javitri

1/4 tsp Jaiphal
 1 tsp dhania powder
Salt
2 tsp deghi mirch powder
1 cup yoghurt
 1 tsp garam masala
4 green chillies
  About 10 pieces kishmish (Fried till they become fluffy)

Instructions

take Sil batta and  grind ginger and garlic, pepper, javitri and jaiphal, kala jeera, jeera, badi and choti elachi , cloves  and cinnamon . keep paste aside

 Fry onions in oil and  ghee with a bit of salt till crisp.

Remove and put them on a kitchen towel to cool and dry till crisp.

In same oil/ghee fry the mutton till color changes, which will be about 10 minutes on medium heat.

Add ginger-garlic paste(made above) and fry for another 10 minutes on medium heat.

Cool a bit and add nicely stirred yogurt, spoonfuls at a time and keep blending 


 Cook till oil separates.

Add coriander powder, salt, red chillie powder, black pepper  , tez patta and fry well again on medium heat.

Add crushed cooked onions. Put hot water  whenever you feel the need. Keep stirring.

Cook on low heat till meat is tender.


Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering. Pour in curry.

 Simmer till consistency you like

 

Thursday, July 3, 2014

Waazwan Kababs

Waazwan Kababs

 

Ingredients

1  Boneless  Meat ( Leg of Sheep or Goat)  1 kg
2. Eggs 2 nos  Beaten
3. Black Cardamom Seeds 1 tsp
4. Cinnamon Powder 1/2 tsp
5. Ginger Powder 1/2 tsp
6. Aniseed Powder 1/2 tsp
7. Red Chili Powder 1/2 tsp
8. Caraway Seeds 1/2 tsp
9. Salt 2 tsp or to taste.
10. Onion, medium size 1 finely chopped 
11. Garlic 5 cloves finely chopped
12 desi ghee/clarified butter 1/2 cup

Preparation


1. In  stone mortar and pestle , first cut the Meat into  very small pieces and .  Mix in  Eggs, chopped Onion and Garlic, crusged black cardamom, all the other Spices, Salt and a tablespoon of Clarified Butter.
Mix well and pound slowly

Go on mixing and side by side pounding  till a homogenous well blended Mince is formed.

Mount the Minced Meat on iron Skewers . Make smooth by applying oil in your hands. Usually they are 8" to 10"  long  'Kababs' of about 1" diameter are made.

Then roast the 'Kababs' on live Wood-Charcoals/ or Grill /Tawa

. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour. . Cut them into desired pieces and serve with onion and tomato Kachumar.

You can also fry hallf roasted Kababs  in shallow pans for tea parties

Tuesday, July 1, 2014

RISTA

RISTA



Ingredients

1. MincedMeat /keema 1 kg
2. Mustard Oil 1/2 cup
3. Aniseed Powder 1/2 tsp
4. Ginger Powder 1/2 tsp
5. Cumin Seeds 1/2 tsp
6. Garlic 5 cloves
7. Cloves 2 nos
8. Turmeric 1/2 tsp
9. Red Chili Powder 1/2 tsp
10.  Cockscomb Flowers  water 1/2 cup
11. 'Garam Masala' 1/2 tsp
12. Black Cardamom and Cinnamon Powder 1/2 tsp
13. Onion and Shallot emulsion 2 tbsps
14. Salt 1 tsp. or to taste
15  Arrowroot powder 1 tbsp
16 Garam masala

For onion and shallot emulsion

1. Onions 1 kg
2. Shallots 1 kg
3. Mustard Oil 1/2 kg
4. Clarified Butter/ ghee  100 gm

 

Method

1. Boil Cockscomb Flower in a cup of water, and strain and keep aside.
Mix Garam masala, arrarowt powder  and salt in keema and knead the mince meat well with hands till become smooth
 Make medium sized Balls from Keema by wetting your palms with little oil
2  Peel and chop timely the Garlic Cloves.
3. Heat the oil in deep pan till smoky , add chopped Garlic and the Cumin Seeds.
Stir till Garlic turns light brown. Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb liquid , Onion and Shallot emulsion , and Salt to taste.
4. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, along with Gravy.


For onion - shallot emulsion

1. Peel and cut off the hairy roots and green tops of Onions and Shallots. Chop these, lengthwise, into uniform pieces.
2. In a 'Kadahi', heat the oil till foam disappears, and then add butter and Suet (if used). Deep fry the chopped Onions and Shallots on medium heat,

. When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer. This oil can be used for cooking, or for future frying of Onions and Shallots.

3. Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle
Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use


 

Monday, June 30, 2014

Masala kaddu

MASALA KADDU

 
 

 

Ingredients:

  • 3 Cups - Chopped Pumpkin/Kaddu/Kumdra
  • 2 tbsp - Oil
  • 1 tsp - Cumin Seeds
  • 1/2 tbsp - Minced Garlic
  • 4 to 5 - Green Chilies
  • 2 Medium - Onions
  • 1/2 tsp - Red Chili Powder
  • 1/2 tsp - Turmeric Powder
  • 1 tsp -coriander powder
  • To Taste - Salt
  • 1/2 Cup - Water

 
Method:

  1. Cut pumpkin into wedges, peel and cut in 1 inch pieces ,wash and keep aside. Peel and slice onion, slit green chilies.
  2. In a pan or wok heat oil add cumin seeds and allow to splutter. Add garlic and saute until golden brown, now add onion, chilies and cook until onion becomes soft. Add pumpkin pieces and saute until it start to become soft.
  3. Add salt, turmeric powder, red chili powder, coriander powder and mix well, cook for 2 minutes.
  4.  Add 1/2 cup water and cook until pumpkin gets cooked fully .

 

Friday, June 27, 2014

Rajma Curry ( Kunniya)

Dogra Delicacy

Kunniya

(A special Rajma Dish)

 Ingredients

Rajma - 1 cup
onion 1 grated...
Tomatoes - 2 grated
curd well beaten 1/2 cup
big Badi elaichi - 2
Fresh green chilles - 2
Red chilli powder 1tsp
Salt
haldi pwdr pinch
Ghee desi - 4 tbsp
fennel seed powder 1 tsp corriander pwdr1 tsp

Method

Soak rajmash overnight. Pressure cook rajmah with salt and black cardamom with four cups of water.

Then take out rajma from water and Mash half of rajma with ladle.

Heat ghee in a kadai.
Add onion and sautee till pink colour. Add tomatoes and sautee

Lower heat and add the red chilli powder, saunf powder, haldi ,corriander pwdr. Add green chillies

Fry till the masala dries up.

Add curd and again sautee till ghee leaves sides.

Add the boiled rajma and stir well to mix with the masala.

After 2-3 mins add rajma stock and simmer at low heat till you get dry Rajma curry with thick creamy gravy. ( amost no gravy)

This is called Kunniya.

A special Rajmah dish for special guests mostly made for spn in Laws of dogra families.

I have seen many elder ladies to add big fried paneer chunks into this simmering rajma dish to show Xtra love

Thursday, June 26, 2014

PHIRNI

Jammu Ki Phirni

Ingredients

1 litre milk....
1/3 cup Basmati Rice
1/2 cup sugar
1/2 tsp green cardamom seeds
A few drops of Roohafza(rose syrup)
10-12 chopped almonds


Method

Soak rice for one hour.
Drain and spread it out on a kitchen towel to dry overnight.
Now grind rice along with green cardamom seeds.
This should have consistency of samolina ( rava/sooji).
Next boil the milk
Turn heat to low and simmer milk till it reduces 20%.
Now add the rice powder and cardamom mix little at a time.
Stir milk continuously with wooden spatula until the rice is cooked and milk reduces 50%.
Add the sugar bring back to a boil, and simmer for another five minutes.
Cool and mix roohafza .
Now pour it into individual serving dishes and sprinkle the chopped almonds over it.
Keep it in the refrigerator Overnight .
It thickens more when chilled.
Serve Phirni.

Note : You can add kesar strands too in milk when it was boiling