Karahi Spinach
· Fresh or frozen spinach
· Garlic
· Dry Chili
· Chili powder
· Flour (atta)
· Salt to taste
· Mustard oil
1.
Wash
spinach and roughly chop.
2.
Boil
the spinach with very little water until tender.
3.
Heat
oil - mustard oil preferred -
4.
Put
lot of garlic - dry chili and bit of chili powder - - add spinach-
5.
Dissolve
1-2 spoon of flour add to the spinach -
6.
Cook
for a while.
Paneer
Appetizer
·
Paneer
cubes
·
Ajwain
·
Besan
·
Dahi
·
Salt
·
Mix
all the ingredients except paneer. Marinade for few hours
Pan fry till dry
Kumauni
Dwangcha Variations
Four garlic cloves + four red
dry chili + 2 tsp. Salt - - make paste .
Four green chilies + hard
dhania + namak - Butte,
Hara pudina, hara dhania, five
Cloves- + namak + small piece of adrak –
make paste
Bhaang seed roasted, plus,
toasted jeera + namak = in grapefruit salad
Five cloves garlic, 4 small
green chili + namak
Ajawain namak - jeera, ajwain,
kali mirch, Kala namak - good for digestion; gas
Pahadi Raita
· White Mooli (radish) grated and then
squeeze out the water
· Dahi
· Salt
· Mustard powder – made out of rai seeds.
Can substiture mustard sauce as well but the taste is bit different.
Chaunka / Tadka
· Rai/Mustard Seeds
· Mustard Oil
· Red Dry Whole Chili
· Turmeric
Beetroot Raita
Beetroot Raita
Serves: 6-7
Ingredients
2 Beetroots (shredded)
1/2 kg Yogurt
1 tsp Mustard Seeds
1/4 cup Cocunut (fresh and
shredded)
1 tsp Cardamom Powder
1 tsp sugar
2 green chillies ( slit
vertically)
2-3 tbsp Mint (chopped)
1-2 tbsp coriander ( chopped)
1 tbsp of vegetable oil
Method:
Shred the beetroot. Whisk
the yogurt.
Mix the yogurt and beetroot.
Lightly roast the coconut. And
mix with the yogurt.
Mix the chopped herbs and
cardamom, sugar and salt.
Separately, when the oil is
hot enough, add the green chillies and mustard seeds.(This is called tadka)
Pour it over the yogurt and it
will continue sizzle.
Serve at room temperature.
· 2 cups Kashmiri Rajma ,
washed and soaked overnight
· 1 Onion , slices
· 1 Tomato , finely chopped
· 3 cloves Garlic , finely
chopped
· 1 inch Ginger , finely
chopped
· 3 Turnips , cut into cubes
· 1 teaspoon Dry ginger powder
· 1 teaspoon Kashmiri Red Chilli
Powder
· 1/4 teaspoon Turmeric powder
(Haldi)
· 1 teaspoon Fennel Powder
· 1/4 teaspoon Kashmiri masala
powder , (vaer)
· 2 tablespoons Mustard oil
· 2 Onion , slices, to garnish
· Salt , to taste
1. To begin making Kashmiri Rajma
Gogji Recipe, wash and soak the kashmiri rajma in warm water overnight.
2. Heat a tablespoon of mustard oil in a
pressure cooker pan and smoke it, add the onions and saute until it turns
golden brown.
3. Add the ginger and garlic and fry until
it turns brown in colour.
4. Add the tomatoes and saute until it
becomes soft.
5. Now, add the turmeric, red chilli, dry
ginger and fennel powder and saute for a minute.
6. Add the drained rajma into the pressure
pan along with 4 cups of water.
7. Add the vaer masala, season with salt,
close the pressure cooker pan and cook until 4 whistles in low flame.
8. Now, simmer for 40 minutes on low
flame, and then switch off the flame and let the pressure release on its own.
9. In the mean, smoke the remaining 1
tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips
until it turns golden and keep aside.
10. Once, the rajma is cooked, put the
pressure cooker back on the medium flame, add the fried turnip cubes and simmer
for another 10 minutes before serving.
11. Garnish with sliced onions and serve
the Kashmiri Rajma Gogji Recipe along with steamed rice for a lazy weekend
brunch along with salad. You can also serve it with Missi Roti Recipe and Lauki Raita Recipe.
———
Directions
Instructions Checklist
· Step 1Place turnips into a saucepan with the
water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat
to medium-low, cover, and simmer until the turnip is soft, about 5 minutes.
Once tender, stir in the kidney beans, and cook 5 minutes more.
· Step 2Meanwhile, heat the vegetable oil in a
skillet over medium-high heat. Stir in the cumin and fennel, and cook until the
spices toast and become fragrant, about 1 minute. Stir in the onion, and cook
until it turns golden brown, about 5 minutes. Stir in the minced ginger and
garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and
continue cooking until the mixture turns pasty. Finally, stir in the paprika,
turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more
· Step 3Add the tomato mixture to the turnips,
and simmer 10 minutes. Season with garam masala before serving.
PARWAL
Patal bhaja / bengali style -
cut it oblong in 2 pieces - smear a little bit if haldi and salt and deep fry
it - eat with dal chawal -/ Spicy 🔥 UP style - cut it into roundels like chips - also cut
some potatoes - - heat oil in iron kadahi - give tadka of panchpurna - or
whatever - fry onion - add ground spices and then add Parwal and pots and cook
on slow fire- you have to make it a little oily and spicy - to be eaten with
paratha - -3 Simple curry with pots - this is also UP style - cut Parwal oblong
into 2 or 4 pieces - cut pots likewise - heat oil - add jeera, Pisa dhania ,
sabut kalimirch and laung - fry the masala and add the cut sabji ,- pressure
cook it and then simmer it on slow fire- for some time - you can keep the
shorba thick or watery - no 🍅 s
Baby’s Chicken Mutton Pulao
Take left over dry chicken or
mutton - soak rice for 1 hour in water ( measure the water according to rice at
this stage only )Cut 3-4 onions and microwave them for 4 minutes - put oil -
fry the onions - add peppercorn - cloves - elaichi and bayleaf simply add the
rice and the water - make sure water should be just right - now add the mutton/
chicken 🍗
pieces - add chilly powder and cook either in cooker or open - note - measure
the water properly -
Caramelized onions
GATHER YOUR INGREDIENTS
3 pounds onions, halved and
sliced through root end 1/4 inch thick
13 tablespoons water (3/4 cup
plus 1 tablespoon)
2 tablespoons vegetable oil
¾ teaspoon salt
Cucumber
The secret to amazingly sweet,
tender, and juicy cucumbers is a no-till wood chip garden. First, apply
arborist wood chips to your soil about 4-6 inches deep. Pull back the wood
chips in a row and plant your cucumber seeds in the soil below the wood chips.
Water to germinate the seeds. Before you know it, cucumbers will be growing
wild in your #backtoedengarden so wild that a trellis is absolutely necessary
to save space! We are trying out the gardeners cucumber trellis for the first
time and honestly, the cucumbers love it. I like to wait to harvest until the
cucumbers are about this size because they are perfect for eating fresh or
making pickles.
Chicken Pakora
Chicken Pakora
2 kilo chickenChicken
Best with chicken wings and
drumstick
2 tsp salt
4-5 tbsp White vinegar
Mix well with hand for 4-5
minutes and then wash in 2/ 3 times.- for so any blood or chicken smell is
washed away
First add salt and vinegar -
massage and the chicken and
Salt - 2 to 5 tsp
Haldi - half tsp
3 tsp Lal Mirch
Mix and Marinate for 10
minutes
Boil chicken in water - 5 or 6
minutes
Less if using just boneless
Drain
1 tsp salt
Lal mirch 1 and 1/2
2 tsp Chaat masala
1 tbsp - tamarind pulp
2 tsp Jeera powder
Dhania a bit
CHILLI flakes - a bit
Yogurt to mix the batter and
not water
