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ACHARI PANEER

Ingredients

  • Cottage cheese – 200gms
  • Tomatoes – 2
  • Ginger – one small piece
  • Garlic pods – 6-7
  • Salt to taste
  • Cooking oil – 1.5 tbsp

For achari masala

  • Fennel seeds – 1.5 tbsp
  • Coriander seeds – 2 tbsp
  • Fenugreek seeds – 1 tsp
  • Dry red chilies – 2
  • Mustard seeds – 1 tbsp
  • Fenugreek leaves – 1 tbsp

Other spices needed

  • Black pepper powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Onion seeds – 1 tbsp

Procedure

  • Dry roast all achari masala in low flame until aroma comes.

  • Grind roasted masala.

  • Make a puree of tomatoes,ginger & garlic pods.

  • Put a pan on flame and add oil.
  • Add turmeric & Kashmiri red chili powder.

  • Add kalonji & saute for few seconds.
  • Add tomato puree,saute for a minute.

  • Add achari masala & black pepper powder and saute until oil releases from sides.

  • Add whisked curd.

  • Add salt and water as per need.

  • Bring first boil in high flame,lower the flame & let it stew for 10 minutes in low flame.

  • Add paneer cubes.
  • Mix well.

  • Stew for another two minutes in low flame.
  • Dish is ready.

  • Garnish with chopped mint leaves.

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MASALA ARBI

Ingredients

  • Arbi/Colocasia roots – 10-12
  • Onion – 1 medium-sized (finely chopped)
  • Tomato – 2 (finely chopped )
  • Garlic pods – 6 ( chopped)
  • Green chilies – 4 ( chopped )
  • Curd – 1/3 cup
  • Cooking oil – 2 tbsp
  • Salt to taste

Spices needed

  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1/2 tsp
  • Carom seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Asafoetida – 2 pinches
  • Cloves – 2
  • Kasturi methi/Fenugreek leaves – 1 tbsp
  • Black pepper powder – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp

Procedure

  • Pressure Cook the arbi in medium flame for 4-5 Whistles.

  • Peel boiled arbi and keep it aside.
  • Heat a pan or kadhai.
  • Add asafoetida,cumin seeds,carom seeds. Saute for few seconds.

  • Add chopped garlic,saute until light brown.

  • Now add chopped onions,saute until brown colour.

  • Add chopped tomatoes and add turmeric powder, coriander powder,cumin powder,black pepper powder,Kashmiri red chili powder and salt.

  • Mix well.
  • Saute until oil releases from sides of the mixture.

  • Add whisked curd and keep stirring for a minute.

  • Add water and adjust the Salt.

  • Bring first boil in high flame. Add boiled arbi and let it stew for 15 minutes in low flame.

  • In between add roasted Kasturi methi and mix well.

  • Masala arbi is ready to serve.
  • Garnish with chopped mint leaves.

  • Have it with rice or chapatis.

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RAVA UTTAPAM

Ingredients

  • Semolina/rava – 2 bowls
  • Curd – 1 bowl
  • Onion – 1 medium-sized
  • tomato – 2 medium-sized
  • Green chilies – 4
  • Curry leaves – 12-15
  • Black pepper powder – 1 /2 tsp
  • Salt to taste
  • Ghee/clarified butter for greasing the uttapam.

Procedure

  • Make batter of curd and rava by adding sufficient water.

  • Keep it aside for 20 minutes.
  • After 20 minutes add all chopped veggies.

  • Make a semithick batter by adding water.

  • Add salt & black pepper powder.
  • Put a non-stick tawa on flame.
  • Grease it with ghee.
  • Pour about one full ladle of batter and spread it gently.

  • Cook for 2 minutes in low-medium flame.

  • Flip it to the other side until colour changes to light brown.

  • Cook another side for 2 minutes.
  • Apply ghee on both sides.

  • Rava uttapam is ready.

  • Have it with chutney.

Posted in Uncategorized

KACCHE AAM KI KHATTI-MEETHI CHUTNEY

Ingredients

  • Raw mangoes – 2 bowls ( cut into pieces)
  • Jaggery – 1/2 bowl ( crushed)
  • Black pepper powder – 1/2 tsp
  • Fennel seeds – 1 tbsp
  • Salt to taste
  • Cooking oil – 1 tbsp

Procedure

  • Put a non-stick pan on flame.
  • Add oil & let it heat properly.

  • Add fennel and saute for 15-20 seconds.

  • Add mango pieces & saute for 1 minute in low-medium flame.

  • Add jaggery.

  • Cook till jaggery completely melts.
  • Do not cover with lid.

  • Add salt & black pepper powder.

  • Cook for a minute.
  • Chutney is ready.

  • Have it with paranthas.

Posted in Uncategorized

DAHI TADKA

Ingredients

  • Thick curd – 300gms
  • Onion – 1 medium-sized ( chopped)
  • Garlics pods – 6-7
  • Curry leaves – 8-9
  • Green chilies – 5-6 ( chopped)
  • Cooking oil – 1 tbsp
  • Salt to taste

Spices needed

  • Turmeric powder – 1/3 tsp
  • Black pepper powder – 1/3 tsp
  • Garam masala powder – 1/3 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp

Procedure

  • Put a tadka pan on flame.
  • Add oil.

  • Add mustard seeds & cumin seeds.Saute for few seconds.
  • Add garlic & saute till dark brown colour appears.

  • Add curry leaves & chopped onions.

  • Saute for a minute.
  • Add turmeric powder,black pepper powder & garam masala powder.Saute till oil separates.

  • Switch-off the flame.
  • Pour this tadka over the curd.

  • Add salt & mix well.
  • Dish is ready.
  • Garnish with chopped green chilies.

  • Serve it chilled.

  • Have it with plain or stuffed paranthas.
Posted in Uncategorized

QUICK POTATO FRY

Ingredients

  • Potatoes – 5
  • Green chilies – 2
  • Curry leaves – 15-20
  • Cooking oil – 1 tbsp
  • Salt to taste

Spices needed

  • Turmeric powder – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Mustard seeds – 1 tsp
  • Dry mango powder – 1 tsp
  • Chilli flakes for garnishing

Procedure

  • Cut potatoes into wedges.

  • Wash them thorougly.

  • Put a wok on flame.
  • Add oil.Let it heat properly.
  • Add curry leaves & mustard seeds.Saute for few seconds.

  • Add potatoes and mix gently.
  • Saute for a minute in medium-high flame.

  • Lower the flame and add green chilies, salt, turmeric powder & black pepper powder.

  • Mix gently.
  • Cover wok with lid and cook until potatoes become tender.Stir occasionally.

  • It hardly takes 6-7 minutes.
  • Switch off the flame & add dry mango powder.Mix gently.

  • Dish is ready.

  • Garnish with curry leaves & red chilli flakes.

Posted in GARHWALI CUISINE

GARHWALI DISH-ARHAR DAL KA PHAANU

Ingredients

  • Toor/Arhar dal/Split pigeon pea – 1/2 bowl ( soaked atleast for half an hour)
  • Tomato – 1
  • Onion – 1 small chopped
  • Roasted garlic pods – 8-9
  • Green chilies – 4-5 (chopped)
  • Coriander leaves – handful
  • Salt to taste
  • Mustard cooking oil – 1 tbsp

Spices needed

  • Dry red chilies – 4
  • Cumin seeds – 1 tsp
  • Jakhya seeds – 1 tsp
  • Asafoetida – 2 pinches
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tbsp

Procedure

  • Grind soaked and washed Arhar dal with green chilies,tomatoes and few garlic pods.Add some water to grind.

  • Make a mixture of grinded dal, water & salt.For 1/2 bowl of dal,atleast 10 bowls of water will be used.

  • Now put a pan on medium flame.
  • Add mustard oil.
  • Let it heat properly.
  • Add asafoetida,cumin seeds,dry red chilies, jakhya seeds,chopped garlic and onions.Saute until onions turn brown.

  • Pour the mixture and mix nicely.

  • Add turmeric powder,coriander powder,cumin powder & salt.

  • Bring first boil in high flame and let it boil for one minute.

  • Cover it & let it stew for 20-25 minutes in low-medium flame.

  • Stir occasionally.
  • Dish is ready.

  • Garnish with chopped coriander leaves.