Pattode and chutney

Dogri unique snacks


 Pattode are made from leaves of arbi (colocasia) or kachalu (taro). Wash the leaves properly. Make a thick paste of besan (gram flour), water, red chilli powder, chopped green chillies, cumin seeds and salt. Take one full leaf and keep it upside down. Apply besan paste on the backside of the leaf. Put another leaf, upside down, on the first leaf smeared with besan paste. Cover the backside of second leaf with the paste. Put third leaf on it, covering its backside with paste, followed by a fourth leaf. Roll this stack of leaves and close it with toothpicks. Steam these rolls or fry them. Cut them and serve hot with green chutney.

Dahi wale Chatpate Aalu and Babbroo.

Dahi wale Chatpate Aalu and Babbroo.


 Traditional Dogra Festival Food

Take boiled potatoes and cut them into pieces with hands. Heat mustard oil in a pan (Dogra cuisine is mostly cooked in mustard oil). Add dry whole red chillies, cumin seeds, asafoetida powder, followed by grated ginger and turmeric powder. Then add two big grated tomatoes and let the mixture cook on low heat. Once tomatoes are cooked, add potatoes and sprinkle some dry mango powder/ chat masala, red chilli powder and salt. Beat one cup of curd and pour it on the potatoes. Mix well and cover the pan for 10 minutes. Dahi-wale-chatpate-alu is ready.
Finally, fry the babbroos. Dogra women do not use a rolling pin and make round shaped babbroos with their hands (apply little oil on your hands).




Every Dogra must try this on every festival .

Kulath ki khatti dal and rice

WINTER SPECIAL DOGRI FOOD


Kulath ki khatti dal and rice
Soak kulath dal (horse gram) overnight by adding salt and asafoetida powder. Boil it on low heat for 45 mins or more in the morning. Mash boiled kulath softly with a ladle. Make a thick paste of tamarind and water. Heat ghee in a karahi and add asafoetida powder, dry red chillies, red chilli powder and turmeric powder. Pour kulath dal in it. Keep adding tamarind paste while the dal simmers. Let kulath cook on low flame for 15 minutes. Serve hot with rice. Kulath is best natural remedy for stones in the kidneys and gall bladder.

Madra and rice

Traditional Dogra meal: Madra and rice
Madra is a traditional spicy yogurt-based recipe. It can be cooked with chana, rajma, urad dal or raungi. Soak chickpeas overnight and boil them in the morning. Separately, soak 1/4 cup rice in one cup water and a cardamom. Grind this mixture and keep aside.
Heat mustard oil in a karahi. Add asafoetida powder, cumin seeds, cinnamon, cloves, black cardamom, coriander powder and turmeric powder. Add boiled chickpeas and salt, and stir well. Beat two cups of curd and add to karahi, stirring continuously for 10 minutes on medium heat. When it comes to boil, add rice mixture to it and stir. Finally add 2-3 spoons of ghee and let it cook on low heat for half an hour. Serve madra hot with rice.

Ghyoor

Eat it as a snack or with a curry, this Dogri ghyoor (pronounced as khyoor) is something that cannot be found in restaurants around the country. Try this today!

Ingredients

• 1 1/2  cup maida
  
  Salt, to taste
  
  1 1/2 cup water
  
  Ghee to shallow fry

Method

In a bowl add maida and salt. Add water to make a thin batter.

Note: The batter should be thin enough to drip from the fingers.

In a wok heat the ghee to shallow fry.

With the help of your fingers make a nest like pattern that is slightly round in shape.

Do not flip the ghyoor. It needs to be cooked from one side only. Once it cooks (takes about 2-4 minutes) serve with khatta meat.

Ghyoor can also be made sweet. Replace the salt with some castor sugar or sprinkle some sugar on top.

Key Ingredients: maida, salt, all purpose flour, clarified butter

 

Ambal

Ambal (a fabulas dogra food)


Peel and cut peela kaddu into small squares, heat oil and put fenugreek seeds when it is hot. As the seeds turn brown add turmeric and red chillies to your taste and put in the kaddu.Roast and cook covered till tender and leaves oil. Meanwhile soak yamarind in a small amount of water,remove the seeds ,pour this thick paste into the kaddu and put small amount of water. simmer. as it simmers put jaggery into it and boil til it melts.Tasty ambal which is a dogra dish of jammu is ready to be licked. It goes well with rajma and chane ki dal, and helps digest them.