Ambal ( Pumpkin) ...Typical Dogri Dish of Jammu

Today i m cooking one of my all time favorite dish of Jammu which is cooked in marriages and for most of the occasions. Its sweet and sour taste is mouth watering and no one can resist without tasting it

here is the Ambal  recipe

    INGREDIENTS   

250 gm pumpkin (Orange colored)

4-5 Tbsp tamarind paste

3 Tbsp jaggery, powdered

1/2 tsp methi dana

1 tsp ginger, chopped

1 tsp cumin seeds

4-5 Kashmiri dried red chillies

2-3 tsp turmeric powder

2 Tbsp refined oil

Salt, to taste

Red chilli powder, a pinch

Water

    PREPERATION     
Cut the pumpkin into medium sized cubes.

To make the tamarind paste, soak the dried tamarind (readily available at grocery stores) in warm water (Water should be enough to cover the tamarind entirely) for 10 minutes. Squeeze out the pulp & remove the seeds. Your tamarind paste is ready.

In a pan add oil, methi dana, cumin seeds and ginger. Let them splutter.

Add the red chillies, turmeric, salt, red chilli powder. Saute for 30 seconds.

Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame.

Add 1/2 cup water, cover the utensil and cook (on a low flame) till the pumpkin is soft and almost 'mash-able'. Garnish with coriander leaves.

Your ambal is ready. Serve with steamed rice and rajma

Note: The consistency should neither be liquidy nor totally dry.

Chicken Fry.... KFC style

INGREDIENTS     


For the Brined Chicken:


4 cups sweetened tea
1/2 cup kosher salt
1 lemon, halved
1 4 1/2- to 5-pound chicken, cut into 10 pieces. 
 
For the Syrup:
2 cups sweetened tea
1/2 cup sugar
Grated zest of 2 lemons
1/2 cup fresh lemon juice
Kosher salt
3 or 4 sprigs fresh thyme, leaves stripped and gently chopped
 
For the Coating:
Peanut or vegetable oil
2 eggs
2 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch 

PREPARATION

Make the brine. In a large bowl, whisk together 2 cups water, the tea and salt until the salt dissolves. Squeeze the lemon halves into the pot then add them and the chicken pieces to the pot, submerge and soak for 2 hours at room temperature.

 

Make the syrup. In a medium pan over medium heat, combine the tea, sugar, lemon zest, and lemon juice. Simmer until reduced and thickened like syrup. Taste and add a pinch of salt. Stir in the thyme. 

 

Prepare to fry. In a large pot, heat 6 inches of oil until a deep-fry thermometer reaches 325° F. In a large bowl, whisk together the eggs, cayenne, a pinch of salt and a few grinds of pepper. Drain the chicken from the brine and pat dry. Dust the chicken in the flour and shake off excess. Dip each piece in the egg, then back in the flour to coat. Set on a wire rack to let the coating sink in for 15 minutes. 

 

Fry the chicken. In batches, fry the chicken until golden brown on both sides and cooked through, 15-20 minutes, depending on the size of the piece. Remove from the oil and set on a paper towel-lined plate to drain. Drizzle with the sweet tea syrup. 

Chicken 65

Today i m going to share a south indian recipe which i tried on Velentine day. It is somehow simliar to chicken manchurian. If you are vegetarian you can replace chicken with cheese ( paneer). This dish can be served as snacks or with chapatti as well. 

Chicken 65 Recipe

Prep time: 10 min ,Cook time: 30 min

Ingredients

Cleaned boneless Chicken- 1/2 kg ( 15-20 small bite size pieces)

Ginger garlic paste- 1 spoon

coriander Powder-2tsp

Red chili Powder-3tsp

Cumin Powder-1/4 tsp

Turmeric- a generous pinch

corn Flour-2 tsp

Rice Flour-3/4 tsp

lemon juice- 1 tbsp

pepper powder- a pinch

Egg-1

Red and green bel peppers( optional)

salt - to taste

Other ingredients:

Oil- for deep frying

Curry leaves- few

Green chilies -2 halved

Raw onion slices- few just to season

Lemon -1/2 wedge just to season

spring onions chopped - few (optional)

Method

1. To make the fried chicken pieces:- Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour, rice flour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) 
2. Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel
3.  To make the sauce:-This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves or spring onions and serve this recipe with rice or chapatti or as a snack with avocada chutney.Enjoy and wish you all a very happy valentine day.:)
4. 

Egg plant / Brinjal / chuuk Wangun

Tschuk Waangun/Sour eggplant/Brinjal:

Serving size: 3-4 people

Ingredients:

• 3 long cylindrical wangun /brinjal/eggplant,
• heeng/asafetida,
• soaked tamarind pulp/tamber or lemon juice,
• salt to taste,
• 1 tsp chili powder/marchwangan,
• 1tsp shonth /ginger powder,
• zeera /cumin seed/zeur,
• ½ cup of water,
• Oil,
• Beated curd ( optional )

Method:

• Cut eggplant/ baingan/ waangun into long pieces.
• Deep fry wangun pieces till golden brown and put aside.
• Take 2 tbsp. of oil in a karaahi /pan.
• Add chili powder and heeng to oil and sauté at low flame.
• Add little water and let it boil.
• Add shonth, zeera, and tamarind pulp or lemon juice to masala/chili mixture in pan.
• Add ½ cup of water. Or you can add beated curd instead of water which gives it more tangy taste and you can eliminate using tamarind pulp.
• Let the whole mixture boil.
• Add fried waangun to masala and boil for 2- minutes.
• Stir carefully, do not cover pan.
• Turn off the stove and tschuk Waangun is ready.
  

Fish Curry

Kashir Gaadh/Kashmiri Fish:

Serving size: 3-4 people

Ingredients :

• 1lb/ ½ kg fish/gaadh,
• 11/2 tsp. red chili powder/merchwangan,
• 1tsp turmeric powder/lider / haldi,
• ½ tsp shonth/ginger powder,
• ½ tsp badiyan/ fennel powder,
• pinch of heeng/asafetida,
• 2 laung/clove/roung,
• Kashmiri var /kashmiri masala (optional);
• oil for cooking and frying,
• salt to taste.

Method :

• Wash and clean the fish, make sure to remove scales completely on the skin of fish. You can remove the scales by scraping fish with knife or peeler.
• cut nice round pieces of fish.
• Heat oil in a pan and deep fry 2 -3 pieces of fish at a time till golden brown.
• . Repeat the same procedure till all frying is done.
• Take 3 tbsp. of left over oil from frying in a pan.
• Add chili powder, heeng and little water. Sauté chili at low heat.
• Add two cups of water and all other ingredients to chili mixture in a pan.
• Add fried fish to spicy chili mixture.
• Cover the pan and allow it to boil for 15 minutes.
• Simmer for 30 minutes with occasional checking the water consistency.
• You may add more water if needed. Do not stir as fish can break. Fish breaks easily when hot.
• Fish is ready when you see thick gravy with little water.
• Sprinkle var masala if available and cover for 5 minutes.
• Let the fish cool and then serve carefully taking each piece with spoon shaped ladle.
• Serve with white rice .

Kashmiri fish is believed to taste better next day after cooking.

You can cook more quantity and store in fridge.