Gheur (very traditional recipe from jammu and kashmir )

Gheur is very traditional recipe from  jammu and kashmir  region It is also known as the Welcome Dish as it is served to important guests when they visit for the first time. . Dogri people make this dish when new member arrive their home at first time like new bride or son in law . It can be very easily made and is delicious.

ingredients –

 ½  cup Maida or all purpose flour

Water as required

salt as per taste

½  tsp ajwaine seeds

2tbsps coriander leaves finely chopped

1/4 cup fresh peas coarsely crushed

Oil for frying

Method -First take maida or all purpose flour and add water as required for runny consistency batter.

 Keep this aside for fermentation about 1 ½ hours.After 1 ½ hours. take maida batter, add corainder leaves, ajwaine seeds, salt as per taste and crushed peas into it . Mix all ingredients well .

Now take a kadai or pan , heat oil,pour this batter with hands ,pouring continue to make a round net shape .

Fry only one side and you can see round shape will form. crispy Gheur is ready .

similarly make with remaining batter.

 Take out this gheur with knitting needle. Serve this gheur with sugar, curd or Allo ki sabji with gravy  .

Gheur ( traditional recipe from jammu and kashmir )

Gheur is very traditional recipe from  jammu and kashmir  region It is also known as the Welcome Dish as it is served to important guests when they visit for the first time. . Dogri people make this dish when new member arrive their home at first time like new bride or son in law . It can be very easily made and is delicious.

ingredients –

 ½  cup Maida or all purpose flour

Water as required

salt as per taste

½  tsp ajwaine seeds

2tbsps coriander leaves finely chopped

1/4 cup fresh peas coarsely crushed

Oil for frying

Method -First take maida or all purpose flour and add water as required for runny consistency batter.

 Keep this aside for fermentation about 1 ½ hours.After 1 ½ hours. take maida batter, add corainder leaves, ajwaine seeds, salt as per taste and crushed peas into it . Mix all ingredients well .

Now take a kadai or pan , heat oil,pour this batter with hands ,pouring continue to make a round net shape .

Fry only one side and you can see round shape will form. crispy Gheur is ready .

similarly make with remaining batter.

 Take out this gheur with knitting needle. Serve this gheur with sugar, curd or Allo ki sabji with gravy  .

,#Kashmiri Shufta

ingredients-Almond / Badam – 1/4 cup

Cashew nut / Kaju – 1/4 cup

raisins and  Walnut / Akhrot – 1/4 cup each

Walnut / Akhrot – 1/4 cup

Dry dates / Khajur – 8-10

Dry coconut slices-8-10

Indian cottage cheese / Paneer – 1/4 cup ( Cut into small pieces )

Clarified butter / Ghee – 1/4 cup

Thick Sugar syrup made with ½ cup of water and 1cup of sugar

Black pepper powder – 1 tsp

Cinnamon powder – 1 tsp

Dry ginger powder – 1 tsp

Cardamom powder – 1 tsp

Saffron – a good pinch

Dried rose petals – 2 tbsp

Method-Soak almonds, cashew nuts, raisins, pistachios and walnuts in enough water for 30 minutes.

Soak dry dates in another bowl and Cut the soaked dates into small pieces and remove the seeds.

Heat ghee in a pan and Fry the coconut slices till browned and Remove in a plate.

Fry paneer pieces in the same ghee till slightly browned.

Drain the water from the dry fruits and add them in the pan fried coconut.

Add sugar syrup , black pepper powder, cinnamon powder, dry ginger powder, cardamom powder, saffron and rose petals in the pan.

Cook till sugar is boiled and dryfruits are soft and.Serve immediately.

If  making it for later use, re heat before serving.

The Plattershare Feedback Campaign

it is  said that everyone has a book in them. These days, it might be more appropriate in the age of internet.  But most  of people (like me )retain a thirst for more thoughtful writing, and also a desire to share it as widely as possible – and this type of  platform is @plattershare that fulfilled my this type of desire.Thankyou #plattershare.

second best thing about #plattershare is that they  provided us new products like chia seeds to increase our creativity and introduce them to public.This way we (homechefs and viewers )are getting advantageThis way .Plattershare Associate Program gives an exposure to the various brands and products unknown to general public.  

Best thing about #plattershare is that we feel it like our own platform,because of Kirtiji and Ankushji.Because of my health I am not very active ,but always there is desire to be active in such a wonderful platform because of 

Mr. Ankush Dhiman and Kirti Yadav.

.these were 3 features that we  liked the most.

Plattershare organizes contest every-week on various themes and a celebrity chef choose the winner. The best recipe is selected by them .but they should try to give the chance to everyone to fill with joy to  every homechefs .For this consolation prize can be introduced .

I want some  theme based on line contest daily,so that everone would get chance to be a winner.We want some masterchef type of event in various cities.

I thank plattershare once again to giving a wonderful platform to all the homechefs and  wish plattershare to become a successful food network in coming years.My special thanks to Mr. Ankush Dhiman and Kirti Yadav for their humble  behavior..

. 

kalmi wada (farsan )

Recipe name –kalmi wada (farsan ) #MyRegionalDiwaliRecipe

Ingredients –

1cup thickly  grinded soaked chana dal paste

1/2cup urad dal paste  (without water )
1 tsp coriander seeds , roasted and crushed
1 tsp funnel seeds

8blackpepper corns ,crushed
salt  to taste
oil   for deep frying

Method -

1. Add, coriander seeds, crushed 8blackpepper corns, fennel seeds and salt to both of  dal(lentil ) pastes  and mix well.
2. Divide the mixture into 10 equal portions.
3.  
4. Flatten the dal mixture lightly using wet fingers to make a (4”) diameter vada of (¼”) thickness.
5. Heat oil in a pan or  kadhai, slide the vada in the hot oil and deep fry till light brown colour, over a medium flame.

6.    Cut the vadas into long strips and deep fry again till they are golden brown and crisp.

Note –u can make wadas in advance ,cut and deep fry before serving.

Or u can fry then crispy ,cool and keep in airtight box. Can be serves as chaat with dahi or khatti meethi  chutney

Fresh Nariyal Burfi-

Recipe name-Rosy coconut Burfi (in discs shapes ) discs#MyRegionalDiwaliRecipe

Ingredients- scraped fresh  coconut-2cups

sugar -1cup

malai -1cup

milk -1/2cup

cardamom powder-1/2tsp

khoya -1/2cup

ghee -1tsp

rose syrup -1tsp

silver balls.-as required

Method-Mix sugar, malai and milk well.

 Add scraped coconut and mix.

Transfer the mixture into a pan and cook, stirring continuously with a spatula. Add cardamom powder and khoya .

Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan.

Grease a tray with ghee. Pour the mixture into it and spread evenly.

 Cool and cut with small ring mould dipped in rose syrup.

 Decorate with silver balls.

Kadboli #DiwaliRecipe

Recipe Name-Kadboli #DiwaliRecipe

1 cup Kadboli Flour -
1 cup Water
3/4 tsp Sesame seeds
1/2 tsp Ajwain (Carom Seeds)1tsp turmeric powder
1 tsp red chili powder or to taste

1tsp turmeric powder
1/4 tsp Hing (Asafoetida)
1/2 tsp salt or to taste
1 tsp oil
oil for deep frying

1)   Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, turmeric powder, hing, salt and 1 tsp oil. Mix well.

2)   2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3)

3)   Then sprinkle very little warm water and knead the dough.
4)

4)   Divide the dough into 1 inch balls. Roll each one into a short log of (1 cm thickness).

5)    Start from one end and shape it like a coil. stick the second end to the kadboli, so that it won’t open when frying.

6)   Fry kadboli over medium-high flame first.You will notice lots of bubbles when you add the kadboli into hot oil,lower the heat.then graduall, kadboli will start to go downward in the oil.Fry till done .