A not so good day!!

:( i feel like S*** today for no reason at all.. My head is spinning like hell..had 3 cups of coffee/tea already and it is not lunch time also.
Feel soooooooooooo tired ...

Wonder what the body is upto on such a day..o these wicked hormones, these tiny devils...i hate them.. Play havoc all the time :( ... feel like whipping them ..Alasss

Kashmiri Damalu

Ingredients:
6 - 7 potatoes or more preferably small ones.
2 cups oil for frying
1/4 tsp heeng
3 cloves
1 Black cardamom
2 green cardamom
1 bayleaf
1 tsp saunt powder (Dry ginger powder)
2 tsp saunf powder (Aniseed powder)
1 small bowl curd
1/2 bowl water
1.5 tsp red chilli powder
salt - to taste

Method:
Boil the potatoes. peel and pierce them with a fork/needle.

Heat 2 cups oil in a kadai, and deep fry the potatoes on a low flame till they are brown. This is the catch. It usuallt takes 1 to 1.5 hours for you to fry them but believe me hey taste like heaven. patience is the key.

Heat 1 tsp of oil in another pan and add heeng, cloves and cardamoms, bay leaf and stir.

Add the curd ,saunf powder, saunt powder, chilli powderand stir well. Now add salt and stir again.

Put in the potatoes, add water and mix well.

Cover and cook for 10 minutes on low drying off most of the water.

Add a little garam masala .

Serve with steamed rice.

The Real Authentic .............

Lately i have been checking out some websites/ restaurants which boast of authentic kashmiri recipes /food when i cant find anyone which is exactly what we kaskhmiris make. most of the times i see a punjabi version of kashmiri recipes with onions, garlic, tomatoes.

lemme clarify one thing here. An authentic Kashmiri recipe will never have onions. We kashmiri's do not use onions in anything. we dont use tomatoes also. the tangy taste in any dish is replaced by curd in kashmiri cuisine.

A thought. for making kashmiri dishes there are some must haves that one really does not find in indian kitchens. Dry ginger powder (Saunt powder) and Aniseed powder(saunf powder)

so just thot of passing on some authentic kashmiri recipes. At least to increase my blog hits ;-)

Ooooooo u wicked Chapaatiiiii

Ooo as i write it down i realize how much i hate these chapaaties..O lord why why why can't i eat rice. I earn well to eat whatever i want then why can't i have riceeee.

The answer comes from within just after the question is asked. Exercise and you can have what you want.

There used to be a time when i would wait for lunch time and there is a time now when i fear for it.
The very image or thought of chapaathi spoils the whole excitement of the lunch time.
O chapaathi o chapaathi i still have to make good with you inspite of hating you...

Dedicated to all rice lovers ...psssttt pssstttt