Saturday, May 14, 2016

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.

Thursday, May 12, 2016

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.

Saturday, April 9, 2016

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

Sunday, March 20, 2016

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

Sunday, February 28, 2016

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


Sunday, February 21, 2016

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.

Monday, January 18, 2016

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.

Thursday, January 14, 2016

Urad Dal Khichdi


MakarSankranti celebrations

 


 Urad Dal Khichdi

 

Ingredients...

Rice 1 cup
Urad dal 1/2 cup
Ginger thin strips 6-7
green chilli cut in half lenghtwise 2
red chilli flKes 1 tsp
Turmeric powder 1 tsp
Garam masala 1/2 tsp
Salt
Butter/desi ghee

Method.

Wash dal and rice. Soak them together for 1 hour jn water.

Drain water and put in pressure cooker. Add 5 cups of water. Add salt, green chilli and ginger strips and turmeric powder. Close lid and pressure cook upto 3-4 whisles.

In tampering pan add butter. Put on med heat. When butter melts. Switch off flake. Imm add red chilli flakes and garam masala. Mix well. Put this tempering over khichdi after opening pressure cooker lid.

Mix and serve hot with vegetable achaar and more butter on top

The khichdi should not be too dry


Sunday, January 3, 2016

Vintage Crisp Sandwich

Vintage Crisp Sandwich
 
 


 Ingredients

Two Bread slices...
2 cheese slices
handful French fries
Fried onion rings 5-6
red chilli flakes
Salt

Method

1 Arrange one cheese slices on Each bread

In a bowl add french fries n onion rings. Add salt and chilli flakes.

Put crisp on each slice and make a sandwich.

Brown sandwich on hot tawa on both sides.

Eat immediately with cup of tea.

Wednesday, December 30, 2015

Sabut Rai ka Gobhi Gajar Shalgam achaar

Sabut Rai ka Gobhi Gajar Shalgam achaar
 


 Ingredients:

vegetables like carrots, cauliflower , turnip peeled and cut into desired pieces. 1 kg...
1 cup mustard oil
4-6 tsp red chilies flakes
3 tablespoons whole rai/ brown mustard seeds
1 tsp methi /fenugreek seeds
1 tablespoon turmeric powder
salt 3-4 tbsp or to taste

Method:

Wash and drain vegetables.

Dry all vegges for 3-4 hours under sun.

Mix all ingredients and oil with vegges in a big bowl.

Mix well with hands. Now put in sterilized jar.

Keep under sun for 3-4 days.

you will love the crunch of rai
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