Five essential Dogra food items to try this winter

"Khand meethe dogrein di boli, te khand meethe log dogre" is a well-articulated and sound saying particularly for the people of Dogra culture. It is commonly said that dogri people are quite pure in heart, well sorted, hardworking and loving people with very sweet language. Jammu is profoundly characterized with dogra culture, its exuberance of rituals and customs to go together for a perfect blend of sweetened culture where people have got great food for love.

When you see people buttoning their coats and wearing shawls, scarves and caps, you know the nippy winter has arrived. And with the chilly breeze, hundreds of thoughts cross our minds to not leave home because each one of you must have felt like curling up in blankets and sleep or eat something delicious. Well, we have got you covered on the recipe list. Today, we will tell you about some traditional dogri food which is enjoyed during winter season to help you battle in these cold months. Let's take a look at the much loved food items:

Desi Chai

Desi Chai, the staple drink for most Dogra households have got different variants altered by individuals as per their taste. It has been popular among the masses since ages owing to its strong taste and demand. Chai consumption is almost a routine in Jammu and when it comes to having authentic traditional tea; people can't afford dodging the subject. The preparation techniques vary from person to person but mostly the main ingredients like strong flavors of ginger, cinnamon and cardamom enriches the tea and integrates with other ingredients pleasantly. The authentic desi chai will warm you to the core, tickling your taste buds for more. The infusion of different flavors enhances the overall quality of the desi chai. Now read on the complete recipe to prepare it.

Ingredients:

* 3 cups water

* 1 piece Dalchini (Cinnamon)

* 2 tsp Desi Tea

* 1-1/2 cup Milk

* Salt as per taste

* 2 Elachi (Cardamom)

* 5 tbsp sugar

* Pinch of soda bi-carbonate

Method:

1. Take 1-1/2 cups of water in a saucepan and add crushed Desi tea leaves to it.

2. Add crushed cardamom and Soda Bi carbonate.

3. Bring it to boil and reduce it to half add another 1-1/2 cups of water and brew it properly.

4. Add sugar and milk, bring it to boil. Add salt according to your taste.

5. Serve it hot.

Sund

Sund or panjiri is a traditional sweet made with whole wheat flour, sugar, ghee and dry fruits.

Ingredients:

Flour, sugar, ghee, dry fruits etc.

Method:

1. Take 1 cup whole wheat flour in a pan and heat it till it began to roast.

2. Keep in mind that you have to stir often while roasting the flour till the color changes to slight brown and you start getting a nutty aroma.

3. Now add 4 tbsp ghee in the flour and mix it well with the mixture.

4. Add cashews, almonds and roast them separately in a pan and then add to the whole mixture.

5. Keep on roasting the whole mixture for 5 to 6 minutes more. Keep checking the taste of the whole wheat flour as there shouldn't be any rawness in the taste.

6. Switch off the flame and add the powdered sugar. Mix all the ingredients and add raisin.

7. At last, allow the sund to cool off and then store it in an air tight box.

Kaladi Kulcha

Kaladi Kulcha, one of the famous street foods of Jammu city is sold by stress vendors as well as the big restaurants. Kaladi is basically a genuine Dogra cheese. This local delicacy is loved by one and all. As per the saying, Kaladi Kulcha originated in Udhampur district when a local vendor started selling kaladi in buns which later became a big hit.

Foodies across the state swear by Kaladi Kulcha and enjoying it with a hot cup of tea totally lights up your mood instantly. To those who haven't tried this light snack, kindly do as you won't resist drooling over it. The perfectly cooked Kaladi is usually brownish-crispy on the outside but soft and creamy on the inside. Let's check in detail the method of preparing this irresistible local snack.

Ingredients:

Full cream milk 1 litre

Lemon juice: 2-3 tbsp.

Butter 1tbsp

Salt as per taste

Method of Preparation:

1. First of all boil milk in a pan and as soon as the milk starts boiling, add lemon juice to it.

2. Now, remove the milk from the gas and stir the lemon juice properly.

3. Cover the pan with a lid and allow milk to stand for 10 minutes, the water will automatically be separated from the cheese.

4. Now, take a muslin cloth and squeeze out the excess water from the cheese.

5. Keep the cheese in the cloth and press it to give an oval shape to the cheese.

6. Put it in the refrigerator for an hour, your kaladi will be ready.

7. Now, heat a saucepan and put some butter into it. Toast kaladi in the pan by sprinkling some salt over it.

8. Cook Kaladi until its brownish crispy on the outside.

9. In the end, make a sandwich by putting Kaladi in the kulcha.

Serve it hot with green chutney. Enjoy it with a hot cup of tea.

Mitha Madra ( Meetha Madra)

In a state where agriculture is predominant, fresh vegetables and fruits are easily available in the market. In Jammu city, people love traditional cuisines and local delights; Mitha Madra is one among those desserts. It is cooked with milk, semolina and dry fruits. In order to add different flavours and aroma, one can use a combination of fennel seeds and cardamom. For visual appeal, add raisins to garnish the dish.

INGREDIENTS:

  • 100 gms grated coconut
  • 150 gms Almonds
  • 100 gms Cashew Nuts
  • 100 gms Sugar
  • 1 litre milk
  • 1/2 tbsp Cardamom powder
  • 3-4 stigmas of Kesar(Saffron)
  • 2 tbsp Desi Ghee

METHOD:

1. Soak almonds in water for 2-3 hrs. Remove the skin. Crush the almonds & add cashew nuts.

2. Heat ghee; roast grated coconut, almond & cashew nuts. Add boiled milk, cardamom powder and saffron stigmas.

3. Cook the mixture by continuously stirring till it thickens.

4. Cool it and then add sugar.

5. Garnish it with dry fruits and serve.

Enjoy the dish with your family and friends!

Khatta Meat

Khatta Meat is a famous lamb curry dish from Jammu. It is made with mutton cooked in amchur (Dry Mango Powder) or anardana (Sour Pomegranate Seeds) and flavored with fumes of a burning charcoal soaked in mustard oil. This mutton curry is amazingly tasty and easy to digest.

Khatta Meat Recipe Preparation Time: 25 minutes

Cooking Time: 1 hour

Ingredients:

  • Mutton- 750 grams (cut into medium sized pieces)
  • Onions- 3 (chopped)
  • Cumin seeds- 2 tsp
  • Cloves- 4
  • Cinnamon stick- 1 inch
  • Black cardamom- 2
  • Kasuri methi- 1tbsp
  • Turmeric- ½ tsp
  • Kashmiri Masala- 1 tsp
  • Ginger and garlic- 2 tbsp (minced)
  • Dry red chillies- 2
  • Green chillies- 4 (split)
  • Amchur powder- 3 tbsp
  • Fennel powder- ½ tsp
  • Mustard oil- 2 tbsp
  • Coriander leaves- 2
  • stalks (chopped)
  • Salt- as per taste

Procedure:

1. Heat mustard oil in a pressure cooker. Season it with cloves, cumin seeds, cinnamon stick and black cardamom.

2. After the flavours get released in the oil, add onions and cook for 5 minutes on low flame.

3. When the onions become translucent, add ginger garlic paste and cook for another 2-3 minutes.

4. Now add kasoori methi, turmeric and Kashmiri masala.

5. Shred the red chilli and add it with a cup of water.

6. Let it simmer for 2-3 minutes on low flame.

7. Add the pieces of mutton and sauté it with the spices for 7-8 minutes on low flame. Pour 2-3 cups of water, add salt and close the lid of the pressure cooker.

8. Cook for the duration of 3-4 whistles.Once the meat becomes tender, add amchur powder with green chillies and fennel powder (saunf).

9. Stir well and cook for 2-3 minutes on low flame.

Garnish the dish with chopped coriander seeds. You can serve the dish with rice, roti or the traditional Dogri ghyoor.

Try all these recipes at home and enjoy winters.

 

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Author

Hardeep Bali