VERUSENAGA PODI RECIPE

Ingredients:

2 c peanuts
2 tsp cumin seeds (jeera)
1 stem curry leaves
3 tsp red chili powder (lal mirch)
2 whole dried red chilies (sabut lal mirch)
3 tblsp dry cocnut powder
10-15 cloves of garlic.
1 tblsp oil
Salt to taste

How to make verusenaga podi:

• First roast the peanuts in a pan without any oil.
• Once they are done, take out the skin by rubbing them together in your hands.
• Now, heat oil in a pan and put in all the rest of the ingredients except salt.
• Fry them for around 5-10 minutes and take off the heat.
• Now put this mixture and the peanuts in a grinder and make into a powder.
• Store it and serve with meals

VANKAYA PACHADI RECIPE

Ingredients:

For the Chutney 3 tsp oil
2 pieces Eggplants, chopped
2 pieces ripe Tomatoes, chopped
5 green chilies, chopped
1/2 tsp fenugreek seeds (methi dana)
1 tsp mustard seeds (rai dana)
1 tsp cumin seeds (jeera)
3tsp dry coriander seeds (sabut dhania)
8-9 dry whole red chilies
Small ball of tamarind
Salt to taste.
For the Tadka
2 tsp oil
1/2 tsp mustard seeds
4 cloves of garlic, chopped
A small bunch of curry leaves

How to make vankaya pachadi:

• First of all, soak the ball of tamarind in a cup of water.
• Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies.
• Take this off the heat, let it cool and grind into a paste.
• Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies.
• Take aside and grind this also in a paste.
• You should now slowly mix both the pastes uniformly
• Now take the tamarind ball and mix with water evenly.
• Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.
• Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices.
• Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.
• Add this tadka to the chutney and serve with rice or the main food.

VADIYALU RECIPE

Ingredients:

1 c Bengal gram dal
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black peppercorns (sabut kali mirch)
5 cloves of garlic
Salt to taste

How to make vadiyalu:

• Soak both the pulses in hot water for around two hours.
• Now grind them along with rest of the ingredients into a paste and add salt.
• Make small rounds on a clean cloth under sharp sun light and let completely dry.
• Store and deep fry for serving.

UGADI PACHADI RECIPE

Ingredients:

2 tsp neem flower
4 tsp chrushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(rai dana)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (kachcha aam)
1 c water

How to make ugadi pachadi:

• First add the raw mango pieces to the tamarind water and bring it to boil.
• Boil it till mango pieces are tender
• Now to this add jaggery and let it cook till it melts and blends into the mixture
• Remove from heat and keep aside
• Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
• Now add chilli powder and salt
• Mix well
• Take this neem flower tadka and add it to the tamarind and mango juice
• Serve in small quantities as an accompaniment to the main course food.

SORAKAYA RECIPE

Ingredients:

1 1/2 c chopped sorakaya (bottle gourd or lauki)
1 tblsp tamarind (imli) pulp
2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 tsp chili powder (laal mirch powder)
2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
¼ tsp turmeric(haldi)
¼ tsp asafetida
1/2 c chopped onions
3 whole red chilies
a small bunch of curry leaves
¼ c chopped fresh coriander
1 tsp mustard seeds(rai)
1tsp Cumin seeds(jeera)
1 tsp fenugreek seeds(methi dana)

How to make sorakaya:

• Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
• Once they stat spluttering, add the whole red chilies.
• Now put in the onions and fry them till they are golden in color.
• Add turmeric powder and the sorakaya pieces.
• Mix well and fry till sorakaya is a little tender.
• To this add the Bengal gram flour and fry well.
• Now you should add the tamarind pulp and 3 or more cups of water.
• Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
• Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
• Garnish with coriander and serve hot.

PESARAPAPPU PAYASAM RECIPE

Ingredients:

1 tblsp ghee
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder

How to make pesarapappu payasam:

• First wash the moong dal and keep aside.
• In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
• Now add the jaggery and let it melt.
• Mix well and fry till the dal is done and it looks like a smooth mixture.
• Now add the elaichi powder and mix well.
• Take off the heat, garnish with grated coconut and serve hot.

PANASAPATTU CURRY RECIPE

Ingredients:

1 small raw jackfruit
1 tblsp oil
1 1/2 tblsp tamarind pulp
3 green chilies, chopped
1 tsp turmeric powder
Salt to taste
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coarsely ground ground nuts
A small bunch of curry leaves
4 cups water

How to make panasapattu curry:

• Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
• Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
• In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
• Once they start spluttering, add tamarind paste and a little water.
• Now add the boiled jackfruit and mix well.
• Serve hot with steaming rice.

NUVVULA PODI RECIPE

Ingredients:

1 c white sesame seeds
6 whole dry red chilies, crushed
Salt to taste.

How to make nuvvula podi:

• Heat a heavy bottom pan and dry roast the sesame seeds.
• After a while put in the red chilies and rast them also.
• Take off heat and let cool.
• Grind both the things together and mix salt and store.

MORU KALAN RECIPE

Ingredients:

2 c curd
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)
A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves

How to make moru kalan:

• Heat oil in a pan and put in the mustard seeds.
• Once they start spluttering, add the curry leaves and ginger garlic paste.
• Sauté it for twoo minutes and add the chopped onion and red chilies.
• Fry it for a few minutes and then add the dry powders.
• Lower the heat and add the pre-beaten curd.
• You will need to keep stirring it continuously to make sure that it does not boil.
• Keep checking for steam and immediately remove from stove.
• Add salt and mix well.
• You can store it in glass jars in the refrigerator.

MAMIDIKAYA PULIHORA RECIPE

Ingredients:

2 raw mangoes
4 c cooked rice
1 tblsp chana dal
1 tblsp urad dal
1 ts mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 tsp turmeric (haldi powder)

How to make mamidikaya pulihora:

• Peel, grate or chop the raw mango and mix well with the rice.
• Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
• Add the rice to this and mix well.
• Add salt suiting to your taste and serve hot.

KOTTIMEERA PACHADI RECIPE

Ingredients:

2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste

How to make kottimeera pachadi:

• Heat oil in a pan and add asafetida, urad dal and whole red chilies in it.
• Take them out and keep aside once they start spluttering.
• In the same oil, fry the mustard seeds and keep them aside separately
• Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds.
• Store in a jar and refrigerate.

KAKARAKAYA RECIPE

Ingredients:

7-8 pieces of bitter gourd
2 onions made into a paste
1 tsp red chili powder
Salt to taste
1/2 tsp turmeric
2 tsp amchoor powder
1 tblsp oil + Oil for deep frying

How to make kakarakaya:

• Wash the kekarakaya and slit lengthwise.
• Remove all the flesh from inside and make hollow.
• Deep fry them and keep aside
• Now in a wok heat 1 tblsp oil and put in the onion paste.
• Once they become brownish in color add the spices and salt
• Roast well till oil separates.
• Fill this mixture into the kekarakayas and serve.

KARAPODI RECIPE

Ingredients:

1 large bunch of curry leaves
5 dry whole red chilies (sabut lal mirch)
1 tsp coriander seeds (khara dhania)
1 tsp cumin seeds (jeera)
5 cloves of garlic
1 tsp tamarind pulp
Salt to taste.

How to make karapodi:

• Heat a pan without oil and dry roast the curry leaves in it.
• Now add rest of the ingredients except the salt and tamarind and roast well.
• Take off the heat and grind well with the tamarind.
• Add salt to your taste and store away.

KAMMAPODI RECIPE

Ingredients:

1 c toowar dal
1/2 c urad dal
1/2 c moong dal.
1 tsp cumin seeds (jeera)
2 stems of curry leaves
1 whole red chili
Salt to taste

How to make kammapodi:

• Heat a heavy bottom pan and dry roast all the dals.
• Take off the dals and in the same pan add 1 tsp oil and fry the cumin seeds, red chili and curry leaves.
• Mix them with the roasted lentils and grind into a smooth powder and store.

KAJJIKAYAL RECIPE

Ingredients:

1/2 kg plain flour (maida)
4 tbsps ghee
water to knead the maida
oil for deep frying
For the filling:
1/2 c grated coconut
1 c sooji
1 c sugar
1 tsp green cardamom powder (hari ilaichi powder)
15 cashews, chopped
5-6 almonds, chopped

How to make kajjikayal:

• First, rub the ghee into the maida well.
• Now make a dough that is not too soft by kneading this flour with cold water.
• In a wok, heat some ghee and roast the grated coconut till is pink in color.
• Take it off and roast the sooji in the same vessel.
• Powder the sugar and mix sooji, coconut, cardamom powder and dry fruits with it.
• Now roll small thin puris of the dough and fill in this mixture.
• Fold the stuffed puris so as to form a half moon and seal well.
• Deep fry these puris and serve hot

GONGURA PICKLE RECIPE

Ingredients:

4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 tsp Sesame seeds,
3 tsp. Urad dal,
1 tsp. Fenugreek seeds, (methi dana)
1 tsp. Coriander seeds, (sabut dhania)
1 tsp. Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
2 tbspn. Oil
Salt to taste
For Seasoning:-
Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove. 

How to make gongura pickle:

• Deep fry the gongura leaves and chilies.
• Grind them into a paste and keep aside.
• Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.

GONGURA MUTTON RECIPE

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura mutton:

• Boil the mutton and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Sauté till the oil is separated from the mixture.
• Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.

GONGURA CHICKEN RECIPE

Ingredients:

1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura chicken:

• Boil the chiken and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Sauté till the oil is separated from the mixture.
• Now add the chicken pieces and sauté for five minutes so that they et well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.

CHARUPODI RECIPE

Ingredients:

1c coriander seeds (dhania sabut)
1/2 c cumin seeds (jeera)
1/2 c whole black pepper (sabut kali mirch)

How to make charupodi:

• Mix all the ingredients together and grind.
• You can store it in jar and not in a refrigerator.

BENDAKAYA RECIPE

Ingredients:

1 kg bendakaya (bhindi), chopped into small pieces
1 large onion, sliced
3 green chilies, slit
2 tsp coriander powder.(dhania powder)
1 tsp red chili powder(lal mirch)
1/2 tsp turmeric powder
Oil -1 table spoon

How to make bendakaya:

• Heat oil in a wok
• Add the onions and green chilies to it and sauté
• Once the onions become pink in color, add the ground spices and mix well.
• Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices.
• Cover the wok and lower the heat just for two minutes.
• Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat.
• Serve hot with chapatis

ARATIKAAYA MASALA PULUSU RECIPE

Ingredients:

3-4 tblsp vegetable oil
5 raw bananas, peeled and cut in 4 pieces each.
One stem curry leaves
1/2 tsp mustard seeds (rai dana)
1 tsp chili powder
1/2 tsp turmeric powder
2 tblsp Tamarind pulp
5 cloves garlic, chopped
1/2 inch piece ginger, chopped
1 tsp rice
Salt to taste

How to make aratikaaya masala pulusu:

• First make a paste of ginger, garlic, rice with a little water and keep it aside
• Now boil the raw bananas covered till they are soft and keep aside.
• Heat a wok now and add the oil to it.
• In it add the mustard seeds and curry leaves and let them splutter.
• Now add the ginger-garlic-rice paste into it and add all the ground spices.
• Fry for a minute and add the tamarind paste to it.
• Mix the tamarind paste well and add 2 cups of water.
• Now add the banana pieces and let cook for two minutes or till the gravy thickens.
• Serve hot sprinkled with coriander leaves.

WALNUT CHUTNEY RECIPE

Walnut Chutney is ideal to have with snacks. Learn how to make/prepare Walnut Chutney by following this easy recipe.

Walnut Chutney Recipe Preparation Time 20 Minutes Difficulty Easy Rating 10.0 / 10 ( 2 votes) Recipe Type Veg. Serves Serves 6 Ingredients: • 1 cup Walnuts, shelled • ½ cup Fresh Curd, beaten • 5 Kashmiri Red Chilies • ½ tsp powdered Sugar • Salt, to taste How to make Walnut Chutney: • Beat walnuts and red chilies together to make a semi- solid powdered form and keep it aside. • Take a bowl and mix curd, sugar and salt in it. • Add beaten walnuts and red chilies and mix well again. • Let it cool in the refrigerator and serve it with dry bread sticks.

VETH CHAMAN RECIPE

Veth Chaman is a delicious paneer recipe ideal to be served with rice and rotis. Learn how to make/prepare Veth Chaman by following this easy recipe.

Veth Chaman Recipe Preparation Time 10 Minutes Cooking Time 50 Minutes Difficulty Average Recipe Type Veg. Serves Serves 6 Ingredients: • 1 Kg Paneer (Cottage Cheese) • 1½ cup Mustard oil • 5 Cloves • 1 tsp Cumin Seeds • ¼ tsp Asafoetida • 2 tsp Red Chili Powder • 2 tsp Turmeric Powder • 1 cup Curd, beaten • ½ cup Milk • 1 tsp Ginger Powder • 2 tsp Aniseed Powder • 1 tsp Mixed Coriander and Cumin Seed Powder • 1 tsp Mixed Big Cardamom, Cinnamon and Black Pepper Powder • 1 tsp Garam Masala • Salt, to taste • Water, as required How to make Veth Chaman: • Take paneer in a bowl and slice into cubes. • Take a heavy bottomed pan and deep fry the paneer until it turns into golden brown. • Now, take another pan, pour milk and a cup of water in it and boil. • When boiled, put 1 tsp of turmeric powder, a pinch of asafoetida and salt in it. Add fried panner in it and let it cook on medium heat for half an hour. • Now, heat oil in a pan and add cloves, Cumin Seeds and the left asafoetida in it and mix it for a minute. Put chili Powder, 1 tsp of turmeric and a tsp of water in it and saute again till the oil takes color. • Put beaten curd in it and stir till the curd blends with the oil. • Now, put this mixture to the boiling paneer, add ginger powder, aniseed powder and coriander- cumin seed powder in it and stir well so that no lumps are formed. • When the oil starts to separate and the gravy thickens, add big cardamom, cinnamon and black pepper powder and garam masala and mix well again for 2 minutes. • Serve hot with rice or rotis.

TIRANGA PULAO RECIPE

Tiranga Pulao is a lip-smacking dinner recipe of Kashmir. Learn how to make/prepare Tiranga Pulao by following this easy recipe.

Tiranga Pulao Recipe Difficulty Average Rating 4.6 / 10 ( 5 votes) Recipe Type Veg. Ingredients: • 3 Cups basmati rice • 6 Cloves • 3 Medium-piece cinnamons • 3-4 Cardamoms • 1 Carrot, grated • 1 Cup orange juice • 1 Cup chopped onion • 1/2 Bunch coriander leaves • 1 tbsp Coconut, grated • 1 Cup paneer, grated • 1 Cup ghee • 3-4 Green chilies • 2-3 Garlic cloves • Small piece ginger • 1/2 Cup green peas • 1/2 tsp White pepper powder • Salt to taste • Few drops of orange color How to make Tiranga Pulao: • Divide rice into 2/3 and 1/3, i.e. 2 cups separately and 1 cup separately. • Wash the rice thoroughly and soak in water for 30 min. • In a pan, put 1 tbsp ghee and add cloves, cinnamons and cardamoms. • Strain 2/3 rice (2 cups) and add to it. Fry for 2 min. • Add double the amount (4 cups) of water, stir, cover and cook till 3/4th done. Pick with a fork to separate the grains. • Separate the remaining ghee into 3 parts. • • For the White Layer:- • • Heat one part of ghee in a pan and add chopped onions. Fry till transparent. • Add the grated paneer, salt and white pepper. Sauté for few minutes. • Add half of the cooked rice and mix well. • • For the Green Layer:- • • Grind together coriander leaves, coconut, green chilies, ginger and garlic. • Heat the next part of ghee. Add jeera and ground paste. Sauté for a while. • Next, add green peas, salt and 1 tbsp water. Sauté and cover. Cook till the green peas get cooked. • Add remaining part of cooked rice and mix well. • • For the orange layer:- • • Heat the remaining ghee and add the grated carrot. Sauté till cooked. • Add the 1/3rd soaked rice and fry for a while. • Add the orange juice, 1 cup water, salt and a few drops of orange color and cook the rice, covered, till done. • • Final Preparation: • • Take a heavy bottomed pan and grease it with ghee. • First spread the orange rice fully in the bottom of the pan. • Sprinkle some grated cheese. • Next spread the white rice. • Sprinkle some grated cheese over it. • Finally, add the green rice and cover. • Keep the heat on low and cook for 10 min. • After a few min, invert the rice on the serving dish. • Enjoy it with raita and papad. • Tiranga Pulao is ready.

SHUFTA RECIPE

Shufta is a very delectable and yummy dessert from the Kashmiri cuisine. Learn how to make/prepare Shufta by following this easy recipe.

Shufta Recipe Preparation Time 30 Minutes Cooking Time 30 Minutes Difficulty Average Recipe Type Veg. Serves Serves 5 Ingredients: • 125 g Paneer, diced into small cubes • 250 g Sugar • 25 g Almonds, blanched • 25 g Munaqqas, slit open and seeds removed • 50 g Dry Apricots • 50 g Dry Dates • 25 g Dry Coconut • 50 g Ghee • ½ tsp Black Cardamom Powder • ½ tsp Cinnamon Powder • ½ tsp Ginger Powder • ½ tsp Black Pepper Powder • Salt, to taste How to make Shufta: • Take a bowl and soak dry dates for an hour. • Wash the apricots and split it into smaller pieces. • Cut the blanched apricots in smaller pieces. • Cut coconut and cut it into small cubes. • Now, take a bowl and soak all the dry fruits for 2 to 3 hours before cooking. • Take a heavy bottomed pan and fry diced paneer in it till it is golden brown in color. • Now, add a cup of water in it and put sugar, soaked dry fruits (along with water in which it was soaked) and mix it well. • Let it cook for around 15 minutes or till the dry fruit softens and the syrup gains a jelly like consistency. • Add all other spices along with salt and stir again. • Serve hot.