ABOUT JAMMU CUISINE - INDIAN COOKINH





 

Jammu Cooking is popularly known as Dogra Cooking. Dogra Cooking has influenced Himachal as well as Punjabi cooking. The natives of the Jammu region are predominantly vegetarian. Their staple diet is Rajma and Jammu Rice. As milk, fruits and vegetables are available in plenty in the region; they are the main ingredients.

On special occasions, their most popular dish is Madera which is pulses cooked with curd and dry fruits. Madera is available in two varieties: Salty and sweet. Butter and ghee are used liberally in this region. Hence, their famous bread, kyur or gehur, is rich in fat. Charolian and Chilla are special Dogra preparations, consumed mainly during the monsoons. Winter special bread called Toda is the right combination with Sarson da Saag.    A dried mushroom variety locally called Guchiyyas, which grows in the forests, makes a lovely dish along with pahadi aloo (mountain potato). Other popular dishes are Gandlen da saag,  Ambal, Auria, and Kadhi. Paaji is an assortment of sweet snacks of the Dogras.

Kadhi, a yogurt-based dish, has more varieties than Biryani throughout India. Hence a separate chapter will be devoted to the different recipes of Kadhi.

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