Friday, October 31, 2014

Arbi Curry

Arbi Rassedar


Arbi/colocasia 1/2 kg
Onion 2 finely chopped
tomato grated 2
garlic /ginger  paste-2 tbsp
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Coriander powder-2 tsp
Salt to taste
Garam masala-1 tsp
Chopped coriander leaves mustard oil-1 ladle


Peel and Wash arbi in warm water. Drain and dry. Cut in desired cubes and fry in hot oil and keep aside.

Heat oil in a pan ,add cumin seeds ,sauté.

Add onion and garlic-ginger-paste.

Saute till pink color
Now add all spices and salt.Stir for few mins
Add tomato purée ,bhuno till oil leaves sides.

Add fried Arbi cubes

Mix well and stir fry few mins. Add 2 cups warm water . Close the lid and allow it to cook for 10 minutes on low heat.

Garnish with corriander leaves

Finish with adding lemon juice.

Friday, October 17, 2014

Tamatar Nadru Kababs

Tamatar Nadru Kababs


1/2 kg lotus stem
Refined flour 2 tbsp
1 ladle mustard oil
1 black cardamom
2-3 green cardamom
1 bay leaf 
1 tsp Kashmiri red chilli powder
pinch hing
1cup fresh tomato puree  1 tsp  jeera powder
1/2 tsp turmeric powder
oil for frying
1 tsp fennel powder
1/2 tsp dried ginger powder (saunth)
1/2 tsp garam masala
salt to taste


wash well and peel lotus stems. Grate them .  Put  refined flour and salt .
Mix well.

Shape into oval kababs.

Fry in hot oil and keep aside.

In wok  heat mustard oil and add both  the cardamoms and bay leaf.

Add the hing and then the red chilli powder.

Keep stirring.

Add the tomato puree and the salt. Add the fennel and saunth powders and stir. Add jeera powder,
turmeric and some water.

When it comes to a boil, add the nadru kababs.

Simmer till the gravy is thick. Now add  garam masala and then serve hot garnished with chopped corriander.

Thursday, October 16, 2014

Burmease Chicken Curry

Burmease Chicken Curry


1kg chicken
2 tsp corriander powder
1  tsp fresh grounded turmeric
4 tbsp  vegetable oil
1 tsp red chilli powder
2 tsp sweet paprika
2 onions ( chopped)
4 garlic cloves ( chopped)
1 " ginger chopped
1/2 cup tomato puree
2 tbsp fish sauce


Sprinkle corriander powder, salt and grounded turmeric over the chicken and set aside.
In a blender  blend onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes puree and stir for a further 5 minutes. Add 2 cups of warm water n  fish sauce.
Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender.
Remove the lid and simmer for a further 15 minutes to reduce the sauce as per your choice.
pls add salt carefully as we are adding fiah sauce to the curry.

Tuesday, October 14, 2014

Lal Mirch ki Chutney

Lal mirch ki Chutney

A Style from hills


Fresh Red chillies 250 gms
garlic cloves 2
mango powder 2 tsp
lime juice 2 lemons
turmeric powder 1 tsp.
Vegetable Oil 1 ladle.
a pinch of Asafoetida
cumin seeds 1 tsp


Wash and wipe the fresh red chillies, remove the stalks and dry them for two hrs .
Grind red chillies with garlic,salt , mango pwdr, salt and turmeric powder to a coarse paste using little water.
Heat oil in a small pan and crackle cumin seeds and add asafoetida and add this paste and mix well for five mins at low heat.
Switch off flame.
Add lemon juice. Mix well.
Ready to go with hot Rice and Dal

Dahi Ke Koftas

Dahi Ke Koftas


1 kg curd

2 tbsp Besan
4 tbsp milk powder
1 tbsp ginger paste
1/2 cup chopped onion
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp garam masala
5 tbsp tomato paste
1ladle ghee
oil to fry koftas


1. Hung curd in muslin cloth overnite. Next day you get hung curd.
2. Mix the hung curd, besan , milk powder, ginger paste, salt in  large bowl.
3. Grease your palms and Make small balls from the mixture.
4. In a frying pan, deep fry the balls until it is light brownish in color.Keep it aside.
5.Heat ghee in another wok. Fry the chopped onion till pink color . Add the tomato paste, coriander powder, turmeric pwder n Red chili powder n salt. Bhuno till ghee leaves sides.
6. Pour 1 cup warm water in the above mixture and heat it on low flame for ten mins.
7. put all the fried balls  in the frying pan.
8. Heat it on high flame for further five mins. Add garam masala.
Garnish with chopped corriander leaves
9. Serve with Rice.

Monday, October 6, 2014

Kaddu ki Sabzi


Kaddu ki Sabzi


Kaddu ki Sabzi


Kaddu 1/2 kg...
Cumin seeds 1 tsp
Grated ginger 1 tbsp
Sugar pinch
Carrom seeds 1/2 tsp
Mango powder 1/2 tsp
Red chilli powder 1 tsp
Kaala namak as desired
Green chillies chopped 2-3
Oil 3 tbsp


1. Peel and chop pumpkin into small cubes.
2. Heat oil in kadai
Add cumin seeds.
Allow to splutter
4. Add ginger and green chilli, fry for 10 seconds
5. Add pumpkin, all the spices, salt and sugar. Mix thoroughly and stir fry for a minute or two on high flame.
6. Reduce heat and cook until soft, stirring from time to time.
7 Add mango powder . Mix and serve.

Saturday, September 27, 2014

Sukhi Arbi

Fasting Sukhi Aarbi

Arbi/colocasia  1/2 kg
Cumin seeds 1 tsp
Carom seeds 1/2 tsp
red chili  1 tsp
dry mango powder 2 tsp
oil  3 tsp


Boil Aarbi.  Peel aarbi. Spread each piece on a flat tray.

Leave for 30 mins to dry.

Cut in desired pieces.

In pan, add  oil.

Add the carom seeds and let it splutter

Now add other spices.
Add the  arbi . Mix
the arbi well. Sautee at low heat till crispy.

Add amchur powder and salt.

Mix again well.
garnish arbi with green chillies.

Thursday, September 18, 2014

Burnt Garlic Mutton

Burnt Garlic Mutton.



Mutton 1 kg
Burnt garlic 10-12 cloves     Green chillies  3-4
Mustard oil 1 ladle
Ghee 3 tsp
Red chilli powder 1 tsp
Corriander powder 1 tsp
Haldi 1/2 tsp
Cumin powder 1/2 tsp
Curd one cup.


Burn garlic with skin in dry pan over high heat. Take out.

When cool romove skin .

Make paste of green chilli and garlic.

Mix ghee and the paste of garlic- green chilies   with the mutton pieces . Add well beaten curd.
Add salt .  Mix well with hands.

Keep marinading for one hour.

In wok heat mustard oil,

Add mutton and stir fry till mutton is well sealed.  Add haldi, red chilli powder, corriander powder and cumin powder.

Cook at very low heat till mutton is soft and cooked.

Take care it will not stick to bottom. If needed sprinkle water while sauteeing.

Add one cup water and simmer for 20 mins.

Make gravy as per your choice.

Saturday, September 13, 2014

Channa Chaat Jammu wali

Channa Chaat Jammu wali


Boiled  Chickpea 1/2 kg.
Yogurt/curd/dahi 1/2 kg
Tamarind pulp. 2 tsp
 1 tsp Roasted Cumin Seed.
1 tsp Roasted Carom Seed
1 tbsp green chili paste.
ginger stripes 3-4
Onion Chopped 1.
Tomato chopped 1..
Green chili chopped
coriander leaves.


Beat yogurt finely with roasted cumin, carom seeds , green chili paste and salt. Then take a serving bowl put chickpeas into it and then add the yogurt mixture into it

Now Mix  tamarind pulp, chopped onions, tomatoes, green chilies, coriander leaves , Ginger strips on top.  Serve immediately            

Arbi Lehsun wali

Arbi lehsun wali


Arbi/Colocasia 1/2 Kg
Garlic minced 10 cloves
Onion, chopped 1
Turmeric, ½ tsp
Red chili powder 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Carrom seeds 1/2 tsp
Garam masala powder, ½ tsp
Aamchur ½ tsp
Salt, taste
Fresh green coriander leaves chopped


Boil and peel Arbi. Cut in pieces

Deep fry these pieces in oil till crisp. Drain well and keep aside.

Heat about 2 tbsp of oil in wok. Add corrianderseeds,cumin seeds and carrom seds and onions and fry on low heat till pink.
Then add garlic. Sautee for few secs. Add turmeric, red chili powder and salt. Mix well . Add few drops water.

Add fried arbi and mix well so that the arbi gets coated with the masala.

Add amchoor powder. Add garam masala. If you want little gravy add 1/2 cup water and simmer for few secs.

Serve with tandoori pranthas...

Sunday, August 3, 2014

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


  • 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


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


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

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
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.