Thursday, June 25, 2015

KASROD

Dogri Cuisune-- Kasrod

A very special dish - a stir fry vegetable- in dogri cuisine during summers is called " Kasrod ".

These are fiddlehead fern stalks found in hills. This is naturally grown vegetable....

This is also found in himachal and uttrakhand.

In himachal they call it "lengdas"

.Dogras also make pickle out of it.


 

 

Ingredients



Kasrod / Fiddlehead ferns stalks /lrngdas 1/2 kg
Red Chili powder 1 tsp
Turmeric powder 1/2 tsp
Beaten curd 1 cup
Mustard oil 3 tbsp

Method

Wash fiddlehead ferns thoroughly so that they are clean and there is no trace of sand.

Cut them in small pieces.

Put them in warm water for 5-6 minutes.

Now drain out from water .

Next heat up mustard oil till it is smokey. Add kasrod . Sautee in low heat.

Add salt, red chilli powder and turmeric powder.

Cook it covered on low heat till they are tender and all natural water from ferns dries up. Stir fry till oil separates from kasrod.

Add curd and again stir till all dries up and oil separates.

This all should cooked at low heat .

A very tasty kasrod saag is ready to eat with rotis

Besani Arbi

Besani Arbi
 


Ingredients:

1/2kg Arbi /colocasia ...
2 tbsp gram flour/besan
1/2 tsp dry mango powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
Oil for frying
Lemon juice to taste
1 tsp oil
3/4 tsp carom seeds
1/2 tdp grsted ginger
Salt

Method

Thoroughly wash arbi and boil.

Meanwhile in a bowl make spice mixture by mixing gram flour, salt, chili powder, turmeric powder, coriander powder and dry mango powder.

Peel boiled arbi and slice them into cubes. Soread in broad tray and let it dry for 30 mins.

Put arbi pieces in spice mixture and keep aside.

Shallow fry these slices on both sides till crispy.

Heat 1 tsp oil in a another pan. Add carom seeds, roast for 2-3 seconds, add ginger and green chili and fried arbi. Mix well in tadka.

Turn off the heat and add lime

Wednesday, June 24, 2015

Kofta Alubukhara

Kofta Alubukhara
 
 


Ingredients

1kg lauki/bottle gourd...
Mashed boiled potatoes 1 cup
5 tbsp gram flour
10 plums/alubukhara
2 tsp ginger garlic paste
1 cup finely chopped onions
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
2 cups tomato puree
Refined oil

Method

1. Deseed plums and chop in small pieces. Keep aside.

Peel and grate lauki.

Mix salt and leave it aside for half an hour. Squeeze with hands to remove all the excess water.

Add the gram flour , mashed potatoes and required salt.

Mix them to make a dough. Divide it into equall sized balls

2. Stuff plum pieces into the middle of each portion. Make it into big ball shape.

3. Fry balls till golden colour.

4. Heat the refined oil in a large kadai over medium heat.

Add the onions and sauté until they are pink .

Add the ginger-garlic paste and stir .

Add the turmeric, red chilli , coriander, and cumin powder.

Cook, stirring continuously

6. Add tomato puree and cook until the oil
separate.

Add 2 cups of water and salt and bring it to
boil.

Reduce the heat and simmer until the sauce becomes thick.

Gently
add the koftas and simmer for two to three mins
.

Serve immediately.

If you want to serve late, dont add koftas. Just before serving add koftas in rasa or sauce and simmer 2-3mins and serve.

Friday, June 19, 2015

AAM DAAL

Aam Daal
 


Ingredients:

Arhar Dal one cup...
Ripen Mango one
Desi Ghee generous
Cumin Seeds 1 tsp
Asafoetida pinch
ginger garlic paste 1 tsp
Green n red Chilies
Onion one
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tdp
Salt


Method:

Peel mango and cut in cubes and mash with fork. Keep aside.

Wash dal and pressure cook dal with 1 cup water, turmeric powder upto 3 whistles.

Mash dal with ladle in cooker and add 1 cup cold water, mango mash, salt and bring it to boil.

Smmer at low heat.

In another small pan heat ghee add asafoetida, cumin seeds and allow to splutter. Add garlic ginger paste and saute

Then add green red chili, onion, and cook until onion becomes light brown.

Pour tadka over dal and give a quick mix, simmer for one min.

Serve with rice.

Thursday, June 18, 2015

Paneer in Lemon Butter Sauce

Paneer in lemon butter Sauce


Ingredients


Paneer cubes 10-12 (
Melted Amul Butter 1/2 cup
Lemon juice 1/2 cup
Vegetable stock 1/4 cup
Chopped corriander 2 tbsp
Red chilli flakes 1 tsp
Garlic cloves 2 chopped
Green chilli fine chopped half
Turmeric powder 1/2 tsp


Method


Fry paneer cubes to light brown colour
Keep in warm water with turmeric powder and pinch salt in it.
For sauce, take pan and put over medium heat , add vegetable stock, lemon juice and garlic. Simmer for few secs.
Add slowly butter and continue stir for five mins.
Add chopped corriander znd green chilli. Mix and switch off flame.
Pick all panner cubes from warm water and arrange in serving dish . Pour butter lemon sauce over it. Sprinkle chili flakes.
Enjoy and hooked to this bursting flavours forever
You can pour this sauce in any steamed vegges, roasted chicken , steaks or zny cooked seafood


Kachhe Aam ki chutney

Kachhe Aam ki chutney
 


Ingredients

Raw mangoes 2...
Red onion 1
Mint leaves 10-20
Green chilli 1
Sugar 1 tbsp
Salt to taste

Method

Peel and deseed and cut raw mangoes in slices .

Peel onion and cut in slices.

Blend raw mango and onion slices with rest of ingredients in a blender with little water.

Relish with Dal and Rice

Saturday, June 13, 2015

BADAMI MURGH

Badami Murgh
 


Ingredients

1 kg chicken ...
2 thinly sliced onion
2 tomatoes chopped
20-30almonds deskinned
Cumin powder 1 tsp
Corriander poeder 1 tsp
Garam masala 1/2 tsp
Red chilli pwdr 1 tsp
Haldi 1/2 tsp
Ginger garlic paste 2 tsp
Salt
Mustard oil 1 ladle.
1 tbspn lime juice.


Method

Marinade chicken in lime juice and ginger garlic paste and salt for 30 mins.

Heat a pan over a medium heat and add the ground almonds and stir fry dry till pink colour


Remove from the heat and add the garam masala, cumin powder, corriander powder and keep aside in a bowl.

In big wok add oil and heat till smokey.

Add onions. Fry till pink. Add tomatoes and cook in medium heat till they soften. Add red chilli powder and turmeric powder and salt to taste .

Remember there is salt in marination too.

Stir for five mins.

Add the marinaded chicken and cook for 3 min, stirring, gradually.

Cook chicken by covering wok till it is 80% done and all water ftom chicken dries up.

Add almond mixture snd cook in low heat till chicken is done.

Serve this with rotis
See More

Wednesday, June 10, 2015

AALOO KI POORI

Ideal for those who love poori n sukhe aaloo. Great tiffin recipe.

Aloo ki poori


Ingredients...

Wheat dough
Boiled mashed potato 1 cup
1-2 green chili es
1/2 tsp chopped ginger
1/2 tsp chaat masala
1 tsp cumin seeds
1 tso red chilli flakes.
Chopped onion 1
Salt to taste
Vegetable oil for frying

Method

Take mashed the boiled potato and add ,green chili, ginger, cumin seeds, chat masala and chopped onion.

Mix it well .

Roll out the dough ball to make small poori.

Now fill this poori with mashed potato mix and
Roll out this stuffed dough into small poori.

Heat oil for deep frying in a heavy bottomed kadai.

It should be on medium high and once it hot.

Slide these stuffed poori into the hot oil and allow to cook.

Flip over and fry the other side .

Serve with mint chutney

KARARE AALOO

Again let me take to remote hills of J&K. Easy aloo recipe with full flavours. Hidden treasures.


Ingredients:

Baby potatoes 10-13
Roasted cumin seeds 1 tsp
Dry red chilies 3
Garlic ginger paste 2 tsp
Coriander powder, 2 tsp
Red chili powder, 1 tsp
Turmeric powder 1 tsp
almonds 10-12
Salt
Mustard oil


Method


Grind almonds to coarse powder. Keep aside.
Peel potatoes. Prick with fork all over and fry in hot oil till crispy. Keep aside.
Soak red chillies for ten mins. Drain water and blend with garli ginger paste. Keep aside.
Smoke 3 tbsp mustard oil on high in a wok.
Add in the cumin seeds. When the seeds crackle, add the hing
Add in all the dry spices and red chilli paste and fried potatoes. Add salt and stir well for 5-6 mins till oil separates and aloo becomes karare.
Al last sprinkle crushed almonds and mix. Serve with hot tawa roti.

Tuesday, June 9, 2015

Nutty fresh beans and mushrooms

 
 
 
Nutty fresh beans and mushrooms
 
 


Ingredients

Chopped mushrooms 1 cup...
Green Beans 1/2 cup
chopped walnuts (toasted) 1/4 cup
Black pepper freshly grounded 1/2 tsp
Cumin seeds roasted n grounded 1 tsp
Salt
Butter as required
Lemon juice 2-3 tbsp

Method
Wash n drain water from vegges

Heat buter in a wok.

Add the mushrooms and sauté for 1 minute.

Add green beans and sautee

Add little water

Reduce the heat cover the wok and simmer for to 5 minutes

Remove lid and ncrease the heat to high. Stir-fry the beans until the beans are tender.

Add salt and pepper.

Add the toasted walnuts and lemon juice and serve hot.

Sunday, June 7, 2015

KHAS-E-AAM BHINDI

Khas-E-Aam Bhindi


Ingredients

Bhindi/okra/lady finger 1/2 kg...
Raw mango 2
Red onion 2
Green chilli 2
Red chilli powder 1 tsp
Corriander powder 1 tsp
Cumin powder 1 tsp
Haldi 1/2 tsp
Salt
Ginger 1/2"
Mustard oil

Method

Peel and deseed raw mango. Cut in strips.

Clean and cut bhindi into strips.

Cut onion and ginger into thin slices.

Take a wok ablnd heat oil till smokey.

Add onion and bhindi/okra and green chilli.

Stir fry at med heat till crispy.

Add raw mango , ginger and all spices. Add salt and Stir fry for five mins at low heat.

Serve with rotis

Sunday, May 31, 2015

Pranthawali Gali's Masala Prantha

Pranthawali Gali's Masala Prantha
 


Ingredients

Wheat dough...
Salt
Red chilli flakes
Garam masala
Refined oil

Method

Take a big dough ball.
Make it smooth with hznds.

Roll it into a round roti.

Cut into squares with the help of back of knife. Pls see the picture.

Sprinke salt, red chilli flakes and garam masala as per your taste on the roti.
Sprinkle few drops of oil.

Spread evenly on each roti square.

Now lift each square and place one above another keeping masala side down.

Only first square on stack should have masala side up. Rest all squares should be arranged one above another with masala side down.

When all squares arrange press the stack and again roll into a prantha shape.

Fry on hot tawa on both sides till crispy.

Your multilayer masala prantha ready.

Serve with pickle or curd etc.

Wednesday, April 1, 2015

Tamarind Egg Curry

So flavoirful and yummy and hooked recipe

Tamarind Egg Curry



Ingredients

Eggs 5
Shallots 2 chopped
Zeera 1 tsp
Garlic mince 2 tsp
Ginger monce 2 tsp
Tamarind pulp 2 tbsp
tomato 1 grated
Rice flour 1 tsp
chopped corriander leaves
Mustard oil 1 ladle

Method

Boil eggs hard and deshell and cut in halves. Keep aside.
Place the garlic, ginger and half the corriander leaves in grinder and grind to a very fine paste.
Heat the oil on medium heat till smokey and add the zeera and add in the shallots and saute till pink color.
Add in the grinded paste and cook for 5-6 minutes, until the mixture is nice and aromatic
Add in the tamarind pulp , salt and the tomato and cook well .
Stir in the 1/2 cup water and bring to a simmer.
Add in the rice flour and let the mixture simmer for about 4-5 minutes.
Add the eggs carefully.
Serve the eggs curry with yolk side up in the sauce.

Punugullu

Punugullu

Dosa batter fritters

Ingredients

Leftover Dosa Batter - 2 cups
Rice flour - 1 - 2 tbspsSemolina - 2 tbsps
Onions - 1/2, finely chopped
Green chili chopped - 1 tsp Cumin seeds - 1/2 tsp
Coriander leaves finely chopped
Salt to taste
Oil for deep frying

Method


Combine all the above ingredients except oil.
Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot,
reduce flame to medium. Place a tablespoon for batter into the hot oil.
Do not crowd the wok.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper.
Serve with coconut chutney