Showing posts with label Rajasthani Thali. Show all posts
Showing posts with label Rajasthani Thali. Show all posts

September 03, 2018

MOONG DAL KHILMA

Ingredients:
Green moong dal - 300 gms
Ginger - 2 tsp (chopped)
Coriander leaves - 2 tsp (chopped)

For Tempering:
Ghee - 6 tbsp
Cumin seeds - 1 tsp
Pinch of asafoetida
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Lemon juice - 1 tbsp

Method:

  • Wash the dal and put it in a handi with ginger and 3 cups of water, bring to a boil,cover  and simmer until almost cooked.
  • Check that the dal is not mashed, it should be just soft. Drain and discard ginger.
  • Heat the ghee in a kadai, add cumin and saute over medium flame until it begins to crackle.
  • Add asafoetida, stir, add chilli powder, salt and turmeric, stir.
  • Then add the cooked dal and toss (or stir carefully) for 5 minutes, ensuring that the dal does not get mashed.
  • Sprinkle garam masala and lemon juice, toss. Adjust the seasoning.
  • lastly garnish with coriander leaves



August 12, 2018

CHURMA

Ingredients:
Wheat flour - 2 cups
Ghee - 1/2 cup
Sugar/ jaggery - 1 cup
Dry fruits - 1 cup
Cardamom powder - 1 tsp
Ghee for frying

Method:

  • Add ghee to sifted flour and bind it into a dough.
  • Make small balls with the dough and flatten them into round circles.
  • Fry them in hot oil or bake them in the oven by applying a little ghee on the top.
  • cool and crumble them so that the mixture resembles fine bread crumbs.
  • Add grated jaggery or unrefined sugar and cardamom powder.
  • Fry dry fruits in little ghee. Chop and mix in the mixture.
  • Pour some hot ghee on top and serve hot churma.

November 29, 2017

BESAN KHANDVI

Ingredients:
Gram flour - 200 gms
Oil - 20 ml
Turmeric - 1 tsp
Asafoetida - 1/2 tsp
Ajwain - 1 tsp
Curd- 2 tbsp
Salt to taste
Green chillies- 5 (chopped)
Mustard - 1 tbsp
Curry leaves
Sesame seeds - 1 tbsp

For Garnishing:
Coriander leaves - 1 tsp(chopped)
Coconut powder - 2 tsp
Chilli powder - 1 tsp

Method:

  • Put gram flour, salt, oil, turmeric, asafoetida, ajwain, curd, chopped green chilli, salt and sufficient water and mix well.
  • Make a cylinder shape and steam cook for 25-30 minutes.
  • Cut the steamed roll into thin slices.
  • Heat oil in kadai; add mustard, curry leaves, sesame seeds and allow them to crackle.
  • Add the slices and toss gently.
  • lastly garnish with coriander leaves, coconut powder and chilli powder.



November 07, 2017

BESAN KE GATTE

Ingredients:
Fresh gram flour - 350 gms
Baking soda -  a pinch
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Salt
Ginger - 15 gms
Mint - 1 tsp
Yoghurt - 60 gms
Ghee - 2 tbsp
Oil to deep fry

For Gravy:
Yoghurt - 500 ml
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Mint leaves -2 tsp
green chillies -4
Coriander leaves - 1 tsp
Ginger - 1" piece
Ghee -1 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Bay leaf -1
Cinnamon stick -1
Asafoetida - pinch
Garam masala - 1/2 tsp

Method:
  • Finely chop ginger and mint leaves.
  • Whisk yoghurt in a bowl, add the remaining ingredients and warm water (approximately 3/4 cup) to make a hard but pliable dough.
  • Divide into eight equal portions, make the balls and roll into cylinders (1/2" diameter).
  • Heat 11/2 litres of water in a handi, add the cylinders and boil for 20 minutes.
  • Remove the cylinderss and set aside the liquid.
  • Cool the cylinders and cut into 1/2 " pieces.
  • Heat oil in kadai and deep fry gatte over medium heat until golden brown.
For the gravy:
  • Whisk yoghurt in a bowl, add coriander powder, chilli powder, turmeric and salt. Keep aside for 10 minutes.
  • Finely chop mint leaves, Coriander and green chillies. Cut ginger into Julienne.
  • Heat ghee in a handi, add cumin seeds, cloves, cinnamon and bay leaves.
  • Saute over medium heat until the seeds begin to crackle. Add asafoetida , stir for a few seconds.
  • Reduce to low heat, add the yoghurt mixture and stir, without increasing the heat until it starts boiling.
  • Then add 500 ml of the set aside liquid and fried gatte. Bring to a boil, cover and simmer for five minutes..
  • Add mint, green chillies, stir.

  • Sprinkle garam masala and stir. Adjust the seasoning.
  • April 17, 2017

    KHOBA ROTI

    Ingredients:
    Wheat flour - 500 gms
    Salt to taste
    Ajwain to taste
    Water

    For Garnishing:
    Ghee
    Jaggery

    Method:

    • Mix wheat flour, salt and ajwain together and make a hard dough with enough water.
    • Divide them into 4-5 balls and roll them into round small disk.
    • Roast it on hot tawa;make small holes or marks with knife. Then turn it and roast the other side; make small pinches and roast it.
    • Garnish with ghee and jagery and serve.

    November 24, 2016

    KADHI

    Ingredients:
    Sour curd - 3 cups
    Gram flour - 1 1/2 tbsp
    Turmeric- 1/4 tsp
    Green chillies- 2
    Mustard  - 1/2 tsp
    Coriander leaves - 1/2 bunch
    Ghee- 1 tsp
    Curry leaves - few
    Salt to taste

    Method:

    • Beat curd with turmeric and gram flour. Add 2-3 cups of water to it.
    • Heat ghee in a pan,a dd chopped green chillies, mustard and curry leaves.
    • Pour the curd mixture into it. Keep stirring till the mixture comes to a boil.
    • Don't let it boil, remove from fire.
    • Add salt, only when the kadhi is cooled down.
    • Garnish with chopped coriander leaves.

    June 23, 2016

    KAIR SANGRI

    Ingredients:
    Kair - 50 gms
    Sangri - 100 gms
    Oil - 50 ml
    Rajwadi garam masala -1 tsp
    Turmeric- 1/4 tsp
    Salt to taste
    Cumin seeds - 1 tsp
    Garlic cloves - 4 (crushed)
    Red chilli powder- 1 tsp
    Curd - 1 cup

    For Garnishing:
    Coriander powder
    Desiccated coconut

    Method:

    • Boil one litre water in vessel; put kair and sangri in hot boiled water, and keep aside when kair is boiled.
    • Heat the oil in kadai, add garlic ad cumin seeds. Allow them to splutter.
    • Add rajwadi garam masala, turmeric, salt, chilli powder and saute for a while.
    • Add curd; cook for two minutes then add boiled kair and sangri.
    • Stir fry until dry then sprinkle coriander powder and coconut.
    • Remove from flame.


    June 04, 2015

    KATH SWEET SOUR

    Ingredients:
    Maand (water of strained boiled rice) - 500 ml
    Red gram dal - 1/2 cup (boiled and mashed)
    Thick tamarind pulp - 1/2 cup
    Jaggery - 1/2 cup
    Butter/Ghee - 2 tbsp
    Ginger paste - 1/2 tsp
    Asafoetida - a pinch
    Coriander powder - 1/2 tsp
    Turmeric - 1/2 tsp
    Cumin seeds - 1/4 tsp
    Mustard seeds - 1/4 tsp
    Salt and pepper to taste
    Curry leaves -  few
    Coriander leaves - 1 tbsp (chopped)

    Method:

    • Heat butter or  ghee in  a deep pan, add mustard and cumin; fry them. Add asafoetida and curry leaves.
    • Then pour rice water; bring to boil. 
    • Add ginger and all other ingredients. Mix well.
    • Simmer for 10-15 minutes.
    • Add enough water for a thin soup.
    • Garnish with coriander leaves.
    • Serve hot in soup bowls.


    August 12, 2014

    CRISPY MOTH BADA

    Ingredients:
    Sprouted moth - 250 gms
    Potatoes - 3-4 (boiled, peeled and mashed)
    Peanut powder - 1 tbsp
    Maida - 2 tbsp
    Garam masala - 1/4 tsp
    Amchur - 1/4 tsp
    Green chillies - 2 (chopped)
    Ginger - 1 tsp(grated)
    Coriander leaves - 2 tbsp (chopped)
    Salt and chilli powder to taste
    Oil for frying

    For Garnishing:
    Onions rings - few

    Method:

    • Mix sprouted moth, mashed potato, maida, peanut flour and all other ingredients. Knead well.
    • Divide the mixture into small portions.
    • Shape into lemon sized balls.
    • Deep fry in hot oil until they are golden brown.
    • Serve hot with chutney, garnishing with onion rings.



    April 21, 2014

    GATTE KI TARKARI

    Ingredients:
    Gram flour(Besan) - 1 cup
    Oil - 2 tsp
    Salt to taste
    Thyme - 1/2 tsp
    Water for kneading

    For Gravy:
    Onion - 1
    Tomato Puree - 1 cup
    Green chillies - 2 (chopped)
    Ginger - 1" Piece (grated)
    Turmeric - 1/2 tsp
    Red chilli powder - 1 tsp
    Coriander powder - 1 tsp
    Salt to taste
    Cumin seeds - 1/2 tsp
    Oil - 1 tbsp
    Coriander leaves

    Method:

    • Put 8 cups of water in a pan to boil. Mix besan,salt, thyme and oil together. Add enough water, rub well and make a stiff dough. 
    • Shape the dough into roll and drop them in boiling water.
    • Simmer over a low flame for 30-35 minutes or till the roll is done. Remove.
    • Cut the roll into half inch slices. Keep aside.
    • Heat oil in a pan, fry cumin seeds, green chillies and onions till onions are transparent.
    • Add tomatoes,salt , turmeric, chilli powder, coriander and cook in low flame till oil leaves.
    • Pour 2 cups of water and let it boil. Put the gatta's in the gravy, cook in low flame for 5 minutes.
    • Garnish with coriander leaves.
    • Serve with puri.

    October 08, 2013

    Stuffed Mirchi

    Ingredients:
    Achari  Green chillies - 10
    Amchoor - 1 tsp
    Ground aniseed powder - 2 tsp
    Coriander powder - 2 tbsp
    Cumin powder - 1/2 tsp
    Turmeric powder - 1/4 tsp
    Red chilli powder - 1/2 tsp
    Salt - 1 tsp
    Oil - 6 tbsp

    Method:

    • Wash and slit the green chillies. Remove the seeds.
    • Mix all the spices with 1 tbsp of oil.
    • Fill this mixture into chillies.
    • Heat oil in a pan, Put the chillies and 2 tbsp of water and cook till almost dry.

    July 12, 2013

    Raw Mango and Boondi Kadhi

    Ingredients:
    Raw Mangoes - 2
    Besan - 2 tbsp
    Boondi - 1 cup
    Green Peas - 1 cup (boiled)
    Cumin Seeds - 1/2 tsp
    Fenugreek Seeds - 1/4 tsp
    Saunf - 1/2 tsp (Coarsely ground)
    Ginger garlic paste - 1 tsp 
    Salt to taste
    Red chilli powder - 1 tsp
    Oil - 2 tbsp

    For Garnishing:
    Green Chillies - 2
    Coriander leaves - 1 tbsp (chopped)

    Method:

    • Peel and cut raw mangoes into Small pieces. Boil the pieces in 2 cups of water till soft.
    • Blend them to make puree. Mix mango puree, besan and sufficient water to make a thin batter. Churn it.
    • Heat oil in a pan, fry cumin seeds, fenugreek seeds, saunf and ginger garlic paste.
    • Add the raw mango mixture, bring it to boil, stirring continuously.
    • Now add salt, chilli powder and green peas. Simmer for 8-10 minutes. 
    • Add boondi and stir, cook for another 3-4 minutes.
    • Garnish with green chillies and coriander leaves.
    • Serve hot with rice.

    April 15, 2013

    Bajre Ka Churma

    Ingredients:
    Bajra flour -  200 gms
    Ghee- 100 gms
    Sugar - 100 gms (powdered)
    Cardamom powder - 1/4 tsp
    Almonds -1 tbsp (chopped)
    Cashew Nuts - 1 tbsp (chopped)
    Sesames seeds - 1 tbsp (dry roasted)
    Luke warm water

    Method:

    • Knead flour with luke warm water and make dough. Take portion of dough and make roti by using dry flour.
    • Do the same with remaining dough.
    • Heat the tawa, fry roti one by one by applying little water to cook the roti's. cook both sides.
    • Cool and crush the roti's to make coarse powder.
    • Mix it with powdered sugar and melted ghee. Add chopped nuts, cardamom powder and sesame seeds.
    • Mix well and immediately make round balls.
    • Serve.

    March 29, 2013

    Gatte Ke Chawal

    Ingredients:
    Gram Flour - 250 gms
    Refined Oil - 2 tbsp
    Aniseed - 1 tsp
    Cumin seed - 1/2 tsp
    Salt and pepper to taste
    Oil for frying

    For Chawal (rice):
    Basmati Rice - 500 gms
    OIl - 4 tbsp
    Mustard seeds - 1/2 tsp
    Aniseed - 1 tsp
    Cumin seeds - 1/2 tsp
    Cloves - 5-6
    Lemon - 1
    Salt to taste
    Turmeric - 1/4 tsp
    Chilli powder - 1 tsp
    Garam Masala - 1 tsp
    Coriander leaves - 1 tbsp (chopped)
    Asafoetida -  a pinch

    Method:
    For Gatte:

    • Mix together all the above ingredients.
    • Add very little water. Form a hard dough.
    • For mixture into thin and long rolls.
    • Steam them for 30 minutes. 
    • Cool and cut into 1/4 " pieces.
    • Heat 1 tbsp of oil, fry gatte over slow flame till they are slightly brown.
    • Remove and keep aside.
    For Chawal:
    • Wash and soak rice for 30 minutes. Drain the water.
    • Heat 4 tbsp of oil in thick bottom vessel, add asafoetida, mustard and cumin seeds, cloves, aniseed. Fry till mustard crackles. Add rice and saute for a while.
    • Add all spices and salt except garam masala. Fry little.
    • Add 500 ml luke warm water and fried gatte. Mix well.
    • Cook till rice is done. Add garam masala and lemon juice. Mix gently. Remove from fire.
    • Lastly sprinkle coriander leaves.
    • Serve hot with curd khadi.





    December 17, 2012

    Kadhi

    Ingredients:
    Butter Milk - 1 litre
    Gram Flour - 4 tbsp
    Salt - 1 1/2 tsp
    Red Chilli Powder- 1/2 tsp
    Turmeric- 1/4 tsp
    Cumin seeds - 1/2 tsp
    Mustard seeds - 1/2 tsp
    Fenugreek Seeds - 1/4 tsp
    Bay leaves - 2-3
    Red Chillies -4
    Asafoetida -  a pinch
    Coriander leaves (chopped)
    Oil - 2 tbsp

    Method:

    • Mix butter milk, Gram flour, salt, turmeric and red chilli powder. Mix well without lumps.
    • Heat 1 tsp of oil, add fenugreek seeds, fry till it crackles. Add the butter milk mixture and cook in low flame for 15 minutes. Stir continuously.
    • Remove from fire.
    • Heat oil in  a pan, add bay leaves, cumin seeds, red chillies, mustard seeds and asafoetida. Fry till mustard crackles.
    • Add this to kadhi.
    • Garnish with coriander leaves and serve.


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