CHEESE SAUCE

 INGREDIENTS

1. 
   Milk                   1 cup
   
2. slice cheese        4
3. Butter                 1 tbsp
4. Salt                     1/2 tsp
5. Pepper powder   1/2 tsp
6. Oregano             1 tsp
7. Chilly flakes      1 tsp
8. Maida flour        1 tsp

METHOD

• Mix maida in a tbsp mspoon of milk.
• Melt butter on a low heat and add milk, bring to a boil.
• Add cheese slices, stir well till it melts.
• Add salt, pepper and maida milk to it.
• Cook for a minute or until the sauce becomes thick.
• Sporinkle oregano and chilly flakes.
• Serve with garlic bread.

GARLIC BREAD WITHOUT YEAST

 INGREDIENTS

1. Maida                   2 cups
   
2. Curd                     1 cup
3. Salt                       2 tsp
4. Oil                        1 tbsp
5. Baking powder     2 btsp
6. Baking soda          1/4 tsp
7. Mayonnaise          1 cup
8. Oregano                1 tsp
9. Chilli flakes          1 tsp

FOR GARLIC SAUCE

1. Salted butter          1 tbsp
2. Garlic                    1 whole
3. Oregano                1 tsp
4. Chilli flakes          1 tsp
5. Coriander leaves   handful

METHOD

• Mix maida, baking powder, soda, salt and curd together and knead.
• Wrap a cloth and keep it aside for 1 hour in a warm place.
• Peel and cut garlic to a small pieces, cut coriander leaves.
• Melt butter pour in a cup, add garlic, and coriander leaves,
• Garnish with oregano and chilli flakes.
• Knead the dough and make 4 balls.
• Take out a ball and flatten as.chapati.
• Take a spoonful of garlic sauce and spread on one side.
• Spread a spoonful of mayonnaise on garlic sauce.
• Close the bread and seal the chapati on all sides.
• Brush a tray and keep a baking sheet on the tray.
• Arrange the bread on tray, Put a cloth on bread and keep it aside for 15 minutes.
• Do this for remaining balls and pre heat oven to 180 degree.
• Brush oil on top of the bread before baking.
• Bake for 15 minutes and serve with cheese sauce.
• For baking without oven, heat pressure pan, keep a ring.
• Place the tray and bake for 10 minutes, turn the bread after 5 minutes and bake.
• Serve with cheese sauce. Refer the sauce from this blog.

HIREKAI BAJJI

 INGREDIENTS

1. Ridge gourd                1 no  
2. Bajji mix powder        3 cups
3. Water                          1 1/4 cups
4. Oil                               for frying

METHOD

• Refer bajji mix from this blog.
• Add water to the bajji powder, mix well and keep it aside for 10 minutes.
• Wash ridge gourd and scrape the sharp edges.
• Cut into 3" long sizes, and make thick slices from it.
• Heat oil and dip the slices and drop into the hot oil.
• Fry on low heat until crisp. Serve hot.

KURMA FOR APPAM

 INGREDIENTS

1. 
   Carrot                                   1
   
2. French beans                        10
3. Green peas                           handful
4. Tomato                                 2
5. Onion                                   1
6. Water                                    5 cups
7. Salt                                       2 tsp
8. Turmeric                              1/2 tsp
9. Chilly powder                      1 tsp

FOR GRINDING

1. Extracted coconut                1 cup
2. Fennel seeds                        3 tsp
3. Jeera                                    1 tsp
4. Cinnamon                             2"
5. Lavang                                 5
6. Cardamom                            2
7. Garlic                                   10 pods
8. Ginger                                 1"
9. Coriander seeds                  1 tbsp
10. Roasted gram                      3 tbsp
11. Mint leaves                        little
12. Coriander leaves                handful

FOR SEASONING

1. Oil                                   3 tbsps
2. Mustard seeds                 1/2 tsp
3. Bengal gram                   1 tsp
4. Urad dhal                        1/2 tsp
5. Hing                               1/4 tsp

METHOD

• Cut onion, vegetables, and tomatoes, grind masala to a smooth paste.
• Heat oil, splutter mustard seeds, fry bengal gram, urad and himg.
• Add onion and fry for a while, add tomatoes, vegetables and fry until tomatoes are mashed.
• Add masala paste and fry for a minute, sprinkle turmeric and chilly powder.
• Add water, salt and stir well, cook for one whistle.
• Serve with appam dosa.

APPAM DOSA

 INGREDIENTS

1. 
   Idly rice              4 cups 
   
2. Urad dhal           1/2 cup
3. Methi seeds        2 tsp
4. Coconut              1 cup
5. Cooked rice        1 cup
6. Rice flour           1 cup
7. Salt                     5 tsp
8. Baking soda       1/4 tsp
9. Oil                      for dosa frying

METHOD

• Wash rice, urad dhal, methi seeds together and soak for 4 hours.
• Add cooked rice while grinding.
• Grind rice for 10 minutes, then add coconut and grind  for another 10 minutes.
• Grind to a smooth paste, add rice flour, salt. Add 2 cups of water.
• Mix well and ferment whole night. In the morning add soda with a tsp of water, mix well.
• Heat an iron kadai, brush oil, pour ladleful batter in the middle.
• Wear cotton thick glouse to both hands and take out the pan.
• Rotate to form dosa and smear some oil around the dosa, close a lid.
• Roast on medium heat. You will hear a bubbling sound.
• Open the lid and take out the dosa.
• Serve with coconut milk, chutney, and kurma.

FOR COCONUT MILK

1. Coconut             1 whole
2. Sugar                 1 cup
3. Water                 4 cups
4. Cardamom         10

METHOD

• Scrape coconut, add water and grind.
• Extract the first milk and add sugar. mix well.
• Pound only the seeds of  cardamom.
• Add to the milk. Serve with dosa.
• Extracted coconut can be used for chutney, sambar, kurma.

SEMIA KHARA BHAT

 INGREDIENTS

1. Semia                       250 gms
   
2. Onion                       1 big
3. Tomato                     2 big
4. Carrot                       1
5. French beans             10
6. Ginger-garlic paste    2 tsp
7. Salt                             2 tsp
8. Chilly powder            2 tsp
9. Garam masala           1 tsp
10. Coriander powder     1 tsp
11. Cumin powder          1/2 tsp
12. Lemon                       1/2 
13. Bread slices               4
14. Coriander leaves       little
15. Mint leaves               little
16. Himg                        1/4 tsp
17. Water                        3 1/2 cups
18. Oil                            to fry bread

FOR SEASONING

1. Oil                           4 tbsp
2. Mustard seeds         1/2 tsp
3. Urad dhal                1/2 tsp
4. Bengal gram           1/2 tsp
5. Curry leaves           few

METHOD

• Cut bread slices to square pieces, fry till crisp in the hot oil.
• Cut onion, tomatoes, carrot, beans, mint and coriander leaves.
• Heat 2 tbsps of oil in a pan, add broken semia and roast to golden brown.
• Transfer to a plate and cool down.
• In the same heat 2 tbsps of oil, add seasoning amd fry, add onion, hing.
• Fry for 2 minutes, add tomatoes, ginger-garlic paste.
• Add coriander, cumi, and garam masla powders to it.
• Fry for a minute and add vegetables, salt, chilly powder, and turmeric, mix and close a lid.
• Cook for 2 minutes on low heat, add fried bread, water, lemon and bring to boil.
• Stir and add fried semia, mix well and cook for 5 minutes.
• Garnish with mint and coriander leaves.
• Serve with chutney.

HARD BREAD FOR MASALA RECIPE

 INGREDIENTS

1. 
   Maida flour            3 cups
2. Instant Yeast          3 tsp
3. Salt                        3 tsp
4. Sugar                    1 tbsp
5. Oil                        3 tbsp
6. Water                    3 cups

METHOD

• Warm up water, mix all the ingredients.
• Knead as chapati dough, kead for 2 or 3 minutes.
• Close a lid and keep it in a warm place for 1 hour.
• Again knead the dough for 2 or 3 minutes.
• Sprinkle some flour while kneading.
• Again close a lid and keep it aside for 2 hours.
• Brush bread tin, arrange a baking sheet inside the tray.
• After 2 hours transfer the dough to work board.
• Flatten the dough andfold on one side and press.
• Again fold on the other side, and press on the first fold.
• Fold the sides, and keep the dough the baking tin.
• Close by a towel on the top of the tin.
• Keep it aside until it raises, pre heat oven at 180 degree. Bake for 20 minutes.
• Baking on gas stove, heat a pan on low heat, place the tin and close a lid.
• Turn the tin every 5 minutes on all the sides.
• It takes extactly 20 minutes. Bread is ready
• You can prepare fried bread, masala bread.
  .

CHEESE SAUCE

 INGREDIENTS

1. 
   Milk                   1 cup
   
2. Maida                 1 tsp
3. Slice cheese       4
4. Salt                     1 tsp
5. Pepper powder   1/2 tsp
6. Oregano             1/2 tsp
7. Chilly flakes      1/2 tsp
8. Unsalted Butter  1/2 cup

METHOD

• Melt butter in a pan, add milk and boil.
• Add salt, pepper, cheese to it.
• Add little water to maida and mix well.
• Add to the milk and stir util it thickens.
• Pour in a serving bowl, sprinkle oregano and chilly flakes.
• Serve with tandoor chicken.

TANDOOR BAKED CHICKEN

 INGREDIENTS

1. Whole chicken                1 

FOR MARINATING

1. Curd                                1 cup
2. Ginger-garlic paste         2 tbsps
3. Salt                                  6 tsp
4. Chilly powder                 5 tsp
5. Garam masala                5 tsp
6. Coriander powder          3 tsp
7. Cumin powder               1 tsp
8. Red food colour             1 tsp
9. Lemon                            5 nos
10. Oil                                  3 tbsps

METHOD

• Mark thin cuts on all over the chicken.
• Mix all the inredients and rub inside and outside the chicken.
• Marinate for 4 to 5 hours, keep it in the fridge.
• Brush oil in a baking tray, put a baking sheet on the tray.
• Place the chicken on the tray and bake for 45 minutes.
• For boiled chicken, take heavy bottomed vessel add 1 cup of water.
• Place chicken and cook for an hour turning the chicken every 15 minutes. 
• Drain the excess oil and broth.
• Serve with cheese sauce, mayonnaise.

KASHMIR THALI

 RECIPES

1. KEEMA MASALA
2. ROGHAN JHOSH
3. JHOK CHARWAN
4. SIN YAKHANI
5. ALOO CURD BHAJJI
6. CARROT KARISHMA
7. BRINJAL SIDE DISH
8. PANEER SPECIAL

KASHMIRI PANEER SPECIAL

 INGREDIENTS

1. Paneer                       800 gms
   
2. Milk                          1 glass
3. Turmeric                   1/2 tsp
4. Dry ginger powder   1 tsp
5. Fennel seeds             3 tsp
6. Bay leaf                    2
7. Cardamom               7-8
8. Oil                            1 cup
9. Ghee                        2 tsp
10. Salt                           3 tsp
11. Garam masala          2 tsp 
12. Chilly powder         2 tsp
13. Water                       1 cup

METHOD

• Cut paneer to small pieces.
• Heat oil in a kadai and fry paneer.
• In a heavy bottomed pan add paneer and water.
• Bring to boil and in a seasoning pan heat 1/4 cup of oil.
• Fry all the masala ingredients and pour over paneer.
• Add milk, salt, turmeric and chilly powder.
• Simmer for 2 minutes on a low heat.
• Serve hot with roti.

KASHMIRI BRINJAL SIDE DISH

 INGREDIENTS

1. Brinjal                       4-5 nos
   
2. Tamarind                   lemon size
3. Salt                            2 tsp
4. Red chilly powder    1 tsp
5. Hing                          1/4 tsp
6. Oil                             1 cup
7. Fennel seeds             3 tsp
8. Dry ginger powder   1 tsp
9. Jeera seeds               1 tsp
10. Lavang                     2-3
11. Water                        1 cup

METHOD

• Cut brinjal length wise, soak tamarind and extract.
• Heat oil in a kadai, season with jeera, fennel seeds, lavang and hing.
• Add brinjal and fry till soft.
• Now add tamarind juice, salt, dry ginger powder and chilly powder.
• Cook on a low flame until the gravy thickens.
• Icooked in an iron pan so the brinjal looks black.
• Serve hot with rice and chapati.

KASHMIRI CARROT KARISHMA

 INGREDIENTS

1. 
   Carrot                         500 gms
   
2. Curd                           1/2 liter
3. Oil                              1 cup
4. Salt                             1 tsp or more
5. Hing                           1/4 tsp
6. Pepper powder           1 tsp
7. Cardamom                 5
8. Lavang                      5
9. Fennel seeds              3 tsp
10. Dry ginger powder    1 tsp
11. Cinnamon powder     1/2 tsp
12. Jeera powder              1/2 tsp

METHOD

• Cut carrot into long finger size lenght and cook for 10 minutes.
• Heat in a pan add all the masala items and fry for a minute.
• Add beaten curd and bring to boil.
• Add salt, carrot and cook on low heat until the gravy becomes thick.
• Serve hot with chapati and rice.