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Saturday, January 17, 2015

KASHMIRI MUTTON CURRY

Neni Qaliya
 


 Kashmiri Mutton curry

Ingredients...

1 kg Meat

1 cup Milk

1 cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2 Cloves

1 ladle Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms, salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

Take out mutton pieces and keep the broth aside in big vessel

In the broth add the milk and curd mixture and powdered aniseed, dry ginger powder

Bring it to boil again.

When half of broth left add meat pieces

Let it simmer on low heat.

In a wok heat the mustard oil, till smokey.

Add another pinch of asafoetida, cloves and the cumin seeds.

Stir well

Add this oil along with fried Spices to the meat in a big vessel which is simmering.

Stir with a ladle and let cook on low heat, till the meat is tender.

Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and serve the Qaliya with rice.

Paneer Gulnar

Paneer Gulnar

A delicacy from Kashmir

A vegetarian starter of Wazwaan meal....



 Ingredients

Paneer (cut in cubes) 250 gms
Gram Flour / besan 2 cups Red Chilli Powder 1 tsp
Ajwain 1/2 tsp
Cumin seeds 1/2 tsp
Salt

For chutney

Pomegranate seed Powder 2 tsp
Lemon juice2 tbsp
Green chilli 2
Tomato grated 1
Mint leaves few
Corriander leaves 1/2 cup
Salt – to taste
Mustard oil – as needed

Method

Mix gram flour, red chilli powder, ajwain & salt in a bowl.
Add water to get a thick batter for pakodas.

In a grinder add pomegranate powder, lemon juice, tomato, mint and corriander leaves, green chilli and salt to make chutney.

Cut paneer into cubes.

Slit the paneer cubes along its length and stuff it with the spicy chutney.

Dip the stuffed paneer cubes in the batter and fry in hot oil till golden brown

Friday, January 16, 2015

Maaz Kanti

Maaz Kanti

Spicy Wazwaan Starter from Trami(platter)
 


 Ingredients...

Mutton boneless pieces (tikkas)-- 1/2 kg
Onion-- 1 big thinly sliced
Ginger Garlic Paste-- 1
tbsp
Curd 1 cup
Tomato 2 thinly sliced
Turmeric Powder-- 1/2 tsp
Red Chilly Powder-- 2 tsp
Cumin seeds-- 1 tsp
Salt
Mustard oil

For grounding.

Cardamom-- 2 no
Cloves-- 2 no
Cinnamon stick--

METHOD:

Wash mutton pieces .
Ground whole spices to powder.

Marinate the meat with curd , ginger garlic paste and salt for one hour

Shallow fry mutton pieces in hot oil.

Heat desired oil in another wok and add cumin seeds and crackle. Add leftover marinade and sautee till oil leaves sides

Add onions and tomato slices and all the spices included grounded spices and saute for 2 mins.

Add fried mutton pieces and stir fry well for ten mins. Serve hot as snack.

Wednesday, January 14, 2015

Ruwangan Chaman/ Tamatar Chaman

 
 
Ingredients:

Paneer/ cottage big cubes 10
turmeric powder 1/2 tsp
Cumin seed 1/2 tsp...
Red chili powder 1 tsp
ginger powder1/2 tsp
fennel powder 1/2 tsp
Hing pinch
Green cardamoms crushed 2
Bay leaf 1
Tomato grated 2 big
Garam masala 1/2 tsp

Salt to taste.
Mustard oil

Method:

Fty paneer cubes in oil and keep aside in bowl having 1 cup warm water.

Add 1 ladle oil in kadai. Add hing and bay leaf. Sautee for few secs. Add cumin and crackle.

Add tomato and all other spices. Simmer till oil leaves sides snd tomato well cooked. Add green cardamom.

Add paneer pieces with water in which they are kept. Add garam masala.

Cover kadai.

Simmer well till oil leaves masala again.

Serve with rice.

Monday, January 12, 2015

Neni Qaliya

Neni Qaliya

 

Ingredients

1 kg Meat

1  cup Milk

1  cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2  Cloves

1 ladle  Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and  turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms,  salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

 Take out mutton pieces and keep the broth aside in big vessel

  In the broth add the milk and curd mixture and  powdered aniseed,  dry ginger powder

 Bring it to boil again.

 When half of broth left add meat pieces

 Let it simmer on low heat.

 In  a wok heat the mustard oil, till smokey.

 Add another pinch of asafoetida, cloves and the cumin seeds.

 Stir well

 Add this oil along with fried Spices to the meat in a big vessel which is simmering.

 Stir with a ladle and let cook on low heat, till the meat is tender.

 Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and  serve the Qaliya with rice.

Adraki aaloo

Adraki AALOO

 INGREDIENTS-

Potato/Aaloo –1 Kg...
Tomato Grated 1 cup
Red Chili powder/Lal mirch- 1tsp
Turmeric /Haldi- 1tsp
Dry Red chillies 2
Ginger/Adrak – Grated 3-4 TBSP
Cumin seeds/Jeera- 1.5 tsp
Coriander seeds 1 tsp
Asafoetida/Hing- pinch
Desi Ghee 1 ladle

Method:

1.Boil Potatoes ,Peel and cut in cubes
2.Take a big and heavy Wok and add Ghee.
3.Add Cumin seeds and coriander seeds and let it splutter .
Then add dry red chilies ,ginger let it sautee till pink colour
4.Now add potatoes and fry well in ghee till they get sealed .
5. Add red chilli powder and turmeric powder and salt and little sprinkle of water . Mix well and cook on medium heat till it start leaving ghee.
6.Add grated tomatoes and mix well .
8.Let the curry cook for about five mins and add half cup warm water .
9. Let it simmer till consistency you need.
10. Serve hot with pooris.


 

Friday, January 9, 2015

GALGAL ACHAAR

A hidden Treasure
 

  GALGAL ACHAAR TEL WALA

(A Jammu speciality and forgotten Recipe )
 

...
Ingredients

Methi1 tbsp

Galghal 2-3 big

Turmeric Powder1tbsp

Red chilly Powder2tbsp

Ajwain/ Carron seeds 2tsp

Mustard oil200ml.

Salt 3tbsp

Method

Clean the Galgal

Boil the water and dip the Garghal for 5 mts, Wipe it and cut it in to small pieces

. Mix salt with these Galgal pieces and keep it in the sun for 4-5hours.

Roast the Methi and grind it properly.

Mix all the above ingredients with the Mustard oil in big bowl

Then keep the pickle in the earthen ware and keep it in the sun for 2-3 days

Serve it With Prantha

TIL KE LADOO

The Magh Maas in hindu mythology is dedicated to Til ( seasame seeds).

Dogra women in Jammu region observe tough fast on "Sankat Chaturthi " called Pugge ka Vrat for their kids.

This fast is no water and no food fast whole day and break their fast in night after seeing moon and offering til ka ladoos ro moon ....

Pugga ( Til Ladoo)

Seasame ladoos



 Ingredients

1) 1 cup Til / sesame seeds
2) 1 tsp cardamom powder
3) crushed almonds few
4) half cup grated jaggery .

Method

Dry roast sesame seeds

Set these aside to cool

Grind sesame seeds and jaggery together with cardamom powder to a fine powder.

Transfer this to a plate, add crushed almonds and mix.

Grease your hands and take small portions and roll them to balls.

Store them in an air tight jar and handle with moist free hands.

Wednesday, January 7, 2015

Hari Mirch ki Sabzi

Winter special

Hari Mirch ki Sabzi
 


 Ingredients...

Thin and long green chilies 10-15
Onion thinly sliced 2
Tomatoes grated 3
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Mango powder 2 tsp
Roasted Cumin powder 1 tsp
Salt
Lemon juice 1/2 cup
Mustard oil 2 tbsp

Method

Slit chilies in centre lenghtwise.

Put wok or kadai over high heat. Add green chillies. Let it stir roasted dry in wok. When some dots appear take them out and keep aside.

Put oil in wok and heat till smokey. Add onions. Cook till they become pink in colour.

Add grated tomatoes and all dry spices . Let it cook till oil leaves sides and you get nice masala.

Add green chillies and mix with masala. Add lemon juice and covr the wok. Let it cook at very low heat for five mins .

Remove from heat and serve with dal and rice.

Tuesday, January 6, 2015

MIXED VEGETABLES ( Ralli Milli sabzi)

Ralli Milli Sabzi

Mixed vegetable

JAMMU WINTER SPECIAL...



 Ingredients

1) Chopped green beans ,
Boiled peas , chopped potatoes and
Chopped mushrooms - 2 cups
2) Mashed paneer 1/4 cup
3) Garlic minced 2 tsp
4) Ginger paste 2 tsp
5) Desi ghee 4 tbsp
6) salt
7) tomato grated 2
7) turmeric powder pinch
8) kashmiri red chilli powder 1 tsp

For the Paste

4 almonds+2 dry red chillies+2 tsp roasted corriander seeds+ 1 tsp roasted cumin seeds+ corriander leaves

Method



Mix all the ingredients of paste above and add little water and grind into a fine paste

Heat the ghee and add the garlic and ginger.

Fry till they turn pink and then add the paste and cook for a few minutes.

Add the vegetables and all spices and stir fry in ghee for at low temp till all vegetables get cooked.

Add tomato and paneer and let it sautee till ghee leaves sides.

And a little water and let it boil.

Simmer till you get dry masala and ghee separates.

Serve with roti

Monday, January 5, 2015

Satvik Dum aloo

Winter is the season which gifts us many naturally grown and available Vegetables of the season.

We also have fresh new Potaoes in winter season ..

 This is time to make Dum aaloo purely Satvik Style with new baby potatoes

Satvik Dum Aaloo


...
Ingredients

•Small New potatoes - 10
•Cloves - 1
•Bay leaf - 1
•Ginger paste - 2 tsp
•Tomato puree – 1 cup
•curd 2 tbsp
•Turmeric - pinch
•Cumin powder9 Freshly roasted and pounded) - 2 tsp
•Red chili powder - 1 tsp
•Garam masala - 1 tsp
•Salt to taste
•GHEE Desi 1 ladle

Method
•Boil the potatoes . Peel and prick with fork all over. Take care not to break anyn potato. Leave aside.
Now heat ghee in a wok. Add the bay leaf and cloves.
•Add ginger paste.
•when turns pink , add turmeric, cumin powder, red chili powder, and curd.
•Fry on medium to high flame till the ghee separates from the masala.
•Add the peeled potatoes now.
•Add tomato Puree and simmer till ghee separates sides.

• Add one cup water . Cover and let it cook for 15 minutes at low heat so that the potatoes absorb the masalas.
• Add the garam masala . Simmer till the thickness you want to Gravy.

Sunday, January 4, 2015

GARLIC CHUTNEY

Lehsuni chutney
 


 Ingredients

Garlic cloves 20. ...
Dry red chillies 10
Salt to taste
turmeric powder 1/2 tsp
Brown mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
Aafoetida (Hing) pinch
Mango powder 2 tsp
Mustard oil 4 tbsp

Method

1. Peel garlic cloves and chop it very fine.

Soak red chillies in warm water for half an hour and then drain all water and grind the chillies into paste.

Take wok, heat the oil till smokey.

Add hing, mustard seeds, cumin seeds and allow the mustard to splutter.

Keep the flame low and add garlic and red chilli paste. Saute it for few minutes until the garlic raw smell vanish and oil separates.


2. Add all the spices and salt. Add 1 cup water.

3. Mix everything nicely. Cook till oil separates.

Switch off flame and let it cool.

Store this in air- tight Jar.

You can refrigerate it for 15 days.

Dhaba Palak Paneer

Dhaba Palak Paneer


Ingredients

1 kg Palak (spinach)...
1 cup cubes of Paneer
2 onions (chopped )
1/2 tsp cumin seed
2 garlic pods (crushed)
1tsp coriander powder
1 tsp red chilli powder
Pinch turmeric powder
Mustard oil for cooking
1 tsp desi ghee
Green chillies
Salt


Method

Blanch leaves of Palak in boiling water. Drain and blend to puree
Heat 2 tbsp oil ub kadahi and add chopped onions and cook till light brown in colour, add garlic .
Add chilli powder, turmeric powder , coriander powder and salt.
Sautee it at medium heat.
Add the Paneer and coat it with all the spices.
Cook for a minute.
Now add the pureed Spinach and bring it to a boil and switch off the flame.
Heat ghee in a pan and add cumin seeds, let it splutter and then add green chillies, immediately pour it on the Palak Paneer.
Serve with rotis

GREEN CHILLI MUSTARD PICKLE

GREEN CHILLI MUSTARD PICKLE


Ingredients

•Green Chillies 250gms
•Mustard Oil 100 gms
•Salt 2 tsp...
•Red Chillies 1 tsp
•Haldi/turmeric powder 1/2 tsp
•Fennel whole 1 tbsp
•Mustard seeds 1 tbsp
•Methidana/fenugreek seeds few
•Cumin seeds 1/2 tsp


Method

Heat oil till smokey and add Fenugreek seeds and fry tll brown. Switch off flame and then let it cool .
Clean and Wash the green chillies .
Dry by spreading on a paper.
Chop them as per your desire.
Sprinkle salt over it and place in sunlight for 1-2 hours,
put these chillies in a Jar leaving extra salt behind.
Add all spices then add heated but cooled oil over it and shake.
•Keep 5-6 days in Sunlight

Lentil Soup/ Daal shorba

Daal shorba

Lentil Soup
 


 Ingredients...

Tuvar daal or yellow lentil– 1/2 Cup
Lemon Juice – 4 tbsp
Green Chilli – 1
Cumin Seeds – 1/2 tsp
Black Pepper Powder – pinch
Desi ghee – 1 tbsp
Turmeric – 1/2 tsp
Salt to Taste

Method

Soak the daal in 2 Cups water for one hour. Drain it

Pressure cook the daal with the 3 cups fresh water upto 3-4 whistles

Strain the daal and save the stock.

Mash the dal completely with ladle.

Add the daal stock, one more cup water, turmeric powder, and pepper powder.

Bring to a boil.

Turn off the heat.

Let the soup cool and add the lemon juice.

Tadka

In a tadka pan , heat the ghee

Add the cumin seeds and splutter till they start to turn brown.

Add the green chilli .

Add salt.

Give final stir and serve hot

Wednesday, December 31, 2014

PALAK MUTTON

Palak mutton...

 

 

Ingredients:

1 kg goat mutton
1/2Kg Spinach chopped fine
1-2 tsp ginger garlic paste
2 medium tomatoes grated
1 tsp coriander Powder
1 tsp red chili powder
2 onions chopped fine
1 tsp grated ginger
3-4 tablespoons cooking oil
Salt

METHOD

Add 2-3 tbsp oil in a pressure pan.
Add the grated ginger, half of chopped onions to
the oil and fry for few seconds.
Now add meat to the pan. fry for a minute.
Add a little salt and 2 cups of water.
Close the pressure pan and allow the meat to cook till soft. (upto 3-4 whistes)
Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil.
Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, chili powder, ginger garlic paste
Fry until it leaves oil.
Add tomatoes and spinach and a little of the meat-stock that you had kept
aside.
Cook till tomatoes and Spinach is done and the water is dried up.
Add the cooked meat to this mixture and stir fry until it leaves oil.
Simmer for a while and keep gravy as per your choice
Serve hot with rice or roti.