Tuesday, March 31, 2015

Stuffed Dahi Bhalla

Summer is all about melt in mouth Dahi Bhallas
Enjoy soft cool delicacy.

Stuffed Dahi Bhalla

Thick curd 3 cups well beaten
1cup Urad dal (dhuli)
coriander chopped and
mint chopped handfull
cashew nuts chopped 10
ginger grated 1"
chopped green chilli
Fresh roasted cumin seed pwder 3 tsp
Rock salt
Buttermilk 2 cups.


Soak the Urad dal for six hours.
Grind it to a smooth paste using minimum water.
Beat it nicely to make a light batter. If you beat well bhallas become soft n fluffy.
Add salt and mix.
Mix all the ingredients of the stuffing. Keep aside in plate.
Beat curd in bowl. Add rock salt n mix. Keep in refrigerator.
Take butter milk in another bowl and add 1/2 cup hot water. Keep aside.
Take handfull batter on a greased plastic sheet and pat it with wet hands to make a big oval shape
Fill 1/2tsp stuffing in it. With the help of the plastic fold it to get a elongated oval.
Seal the edges. Remove the stuffed bhalla and slide it gently into oil.
Fry on a medium flame till golden in colour. Repeat it.
Then soak bhallas in the butter milk mix for 10 mins.
Squeeze gently and put in dahi.
Garnish with roasted cumin seed powder and red chilli flakes.

Monday, March 30, 2015


Tawa Fry Idlis


Leftover Idlis 5-6
Chopped onion 1
Chopped tomato 1...
Chopped corriander
Chopped green chili 1
Red chilli flakes 1 tsp


In non stick pan add 2 tbsp oil over medium heat.
Stir fry idlis strips till they are fried n sealed. keep aside.
In same pan add 2 tbsp oil and sautee chopped onion and tomatoes. When they are soft add idlis strips. Mix well. Add salt n red chilli flakes.. Sautee well.
Add chopped corriander zd mix and serve hot

Sunday, March 29, 2015

Ghee Roast Dosa

Ghee Roast Dosa


Rice – 2 cups...
Urad dal – 1 cup
Methi seeds – 1 tsp
Salt to taste
Desi ghee – generous


Soak the rice and dal+methi separately and grind to a smooth paste.

Mix both the batters together,add salt to taste and keep the batter for fermenting overnight.

Add more water to the batter if it is too thick.

Place a dosa tawa on flame and heat it. Spread dosa batter with ladle .

Pour melted ghee on top and roast till the dosa becomes brown and crisp.

Its sides will easily lifted when it is cooked.

Put aloo stuffing over and wrap it and remove from tawa.

Serve with sambhar and coconut chutney.

Saturday, March 28, 2015

Restaurant style coconut chutney.

Restaurant style coconut chutney.


Fresh coconut 1...
2 tbsp roasted chana dal/ bengal gram
10 curry leaves
Green chillies 2
1 tbsp oil
2 garlic cloves
Red chillies 2-3
Mustard seeds 1/2 tsp
salt as per taste


Grate coconut (use white part only)

Take oil in pan and put the curry leaves. Saute for a minute.

Now add the grated coconut, chana dal and saute for a minute on low heat.

Put this roasted coconut mixture into the grinder. Also add garlic cloves , green chilli and salt. Grind using water.

Dont make it too thin.

Temper with mustard seeds and red chillies.

Thursday, March 26, 2015

Sabudana chillila

Sabudana chillila


Sago pearls/ sabudana 1/2 cup...
Shingara atta - 4 tbsp
Potato, boiled and grated -2
Dahi/ curd -1/2 cup
Green chilies,chopped - 1 tsp
Ginger grated - 1 tsp
Cumin seeds - 1tsp
Red chilli flakes 1/2 tsp


Soak Sabudana in water till soft.

Take bowl and add squeezed sabudana , curd and shingara atta

Add 1 cup water.

Now add grated potato and all the ingredients and mix well.

Add some water if required,the batter should be like dosa batter.

Heat a non stick pan and add oil .

Now pour a laddle ful of battar on it and spread it slightly

Cover with a lid and cook on medium flame till it get cooked from bottom.

Now spread some oil over it and flip the chilla.

Cover and cook again .

Remove when done and serve hot with curd raita.

Sunday, March 22, 2015

Vrat Dahi bhallas

Navratri special

 Vrat Dahi bhallas


curd 2 cups
Black salt
Black pepper powder
Raisins 4-5
Green chilli chopped
potatoes boiled 5-6
5 tbsp singhare ke atta/ water chestnut flour.

For garnishing

mint leaves
Roasted cumin powder
Sounth chutney.


Mash potatoes and mix black pepper,green chilli , salt and raisins. Mix well.

Make small balls in vada shape of this mixture.

In another bowl add water and chestnut flour

Make a batter like you make pakoda batter

Dip each potato vada in the flour batter & deep fry in hot oil to crisp on both sides.

Drain on paper.

Mix curd and salt in a bowl and churn well.

Dip the hot vadas in the curd mixture.

Garnish with mint leaves , roasted cumin powder and sounth chutney.

Tuesday, March 17, 2015

Daal egg bhurji

Daal egg bhurji

 This is my family favourite bhurji.

We wait for leftover daal in our house to make this ....


Leftover/ cooked sabut moong dal 1 cup
Corriander leaves chopped handfull
Green chilli chopped 2
Roasted grounded zeera 1 tsp
Desi ghee 2 tbsp


Beat eggs in bowl. Add pinch salt. Beat well and keep aside.

In wok add ghee. Put corriander leaves nd green chilli. Sautee few seconds.

Add cooked moong dal and stir till ghee leaves sides.

Add beaten eggs . Keep stirring well over medium heat till you get scrambled cooked eggs in daal. This will take five mins

Sprinkle fresh roasted grounded zeera powder.

Serve with hot chapati.

You can use any moong daal for this but sabut moong daal is preferable.

I know you will keep one katori cooked daal for your next day breakfast.
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Wednesday, March 11, 2015



 The traditional pancakes made in dogra families in Jammu household for every shagun.

Mostly served to new bride or new bridegrooms on their first visit to inlaws houses....


200 Gms Maida
Cumin seeds 1/2 tsp
Ghee /redfined oil to fry
Sugar- as per taste


1. Mix water in the Maida . Add salt and zeera. Now make batter by continuoisly mixing with hands. Mix for five mins to make fluffy batter

Check the consistency if batter drops from fingers like threads its okay.

2. It should not be runny

3. Heat the pan and put ghee on it so the pancake dips in it.

4. Dip your fingers into the batter and on the hot pan let it fall in threads or like droplets .

The droplets assemble and make a circular pancake.

Make round, circly and random patterns on the pan as you like to create a mesh like structure.

5. Encircle the corners with batter to make a boundary for the kyor so as to give it a nearly round shape.

6. Cook this till the batter is almost translucent for about 2 mins.

Do not flip the kyur. It is supposed to be cooked one side down only.

Monday, March 9, 2015

Fruity Nutty Paneer

Fruity Nutty Paneer


Paneer 250 gms cut in cubes...
Pineapple small cubes 1 cup
Cashews 10-12
Garlic cloves 2
Onions 2
Milk 5 tbsp
White pepper 1 tsp
Turmeric powder 1/2 tsp


Peel onion. Boil in water and blend onions in grinder.

Make powder of cashews in grinder. Mix with milk to make paste. Keep aside.

In pan add white oil. Put onion paste . Sautee till pink. Add garlic mince and add turmeric powder and salt. Sautee for five mins.

Add pineapple cubes. Sautee for 2 mins.

Add 1 cup water. Simmer for five mins.

Add paneer cubes and sautee again. Add cashews paste and mix gently. Let it sautee for five mins.

Add 1 cup water and simmer again.

Lastly add white pepper. Simmer for five mins.

Friday, March 6, 2015



1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes


Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

Tadka Rava Idlis

Tadka Rava Idlis



RAVA/Sooji 1 cup...
Curd 1 cup
Eno salt 1 tbsp
Oil – 1 Tbsp
Chana dal – 1 Tsp
Urad dal – 1 Tsp
Mustard seeds – 1 Tsp
Red chilli flakes – 1 Tsp
Hing – ½ Tsp
Curry leaves – Few
Turmeric powder – 1/8 Tsp
Garam masala 1/2 tsp
Salt – To taste
Water – 2 Tbsp
Dry red chilli and green chili 2-3
Coriander leaves – To garnish


Mix Sooji and curd. Add pinch salt . Make fluffy batter for Idlis. Add eno and steam mini Idlis.

Heat oil in pan; add chana dal, urad dal, mustard seeds, red chilli flakes and both chillies and wait for sputter.

Add hing and curry leaves and then add turmeric powder, garam masala powder and salt sauté it for 2 minutes.

Add water to the mixture and when the mixture bubbles add the idlies.

Gently stir it once and switch off the flame.

Garnish with coriander leaves and serve it hot



1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes


Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

Mixed saag

JAMMU is all set to enjoy winters with lots of local saag and white makhhan, Desi ghee and also the waist meter is deliberately hidden. Saag...