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.