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.