Yummy in tummy.....: RAJASTHANI FOOD

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MIX VEG JODHPURI (In thick yogurt gravy)

4:01 PM | Labels: RAJASTHANI FOOD, VEG.RECIPES

MIX VEG.( In thick yogurt gravy)

Ingredients:
2 Cup mix veg (carrots,beans,peas,corn,potaoes) sliced and boiled,you can also use frozen or canned mix veg.
Masala(turmeric,red chilli powder, garam masala, amchur powder, salt, coriander/dhania powder: according to your taste)
Cumin seeds/jeera
Ginger Garlic paste
1 Onion,chopped
1 Tomatoe,chopped/Tomato puree ( I used tomato puree)
1 Green chilli,chopped
1 Cup yogurt/dahi

METHOD:

1). Take a bowl add yogurt and all masala’s together and mix it well. Keep it for 10or15 minutes.
2). Take a kadahi, Heat oil and add jeera / cumin seeds, allow it to splutter.
3). Add ginger garlic paste.and onions,and green chilli’s.
4). Stir fry it for few minutes.
5). Add yogurt masala and stir it for few minutes till oil starts to seprate.
6). Add tomato puree n keep on stiring it.for few minutes.
7). Add all the vegetables and ½ cup water.
8). Cover and simmer for 5 minutes and cook till gravy thickens.
9). Serve with parantha,naan,bajre ki roti,bread.

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PAPAD MANGODI SAAG

3:11 PM | Labels: RAJASTHANI FOOD

PAPAD AMD MANGODI(FRIED)

Ingredients

2-3 medium sized papads

1cup mangodi

1 onion

1 tbsp curds

1/2 tsp chilli powder

1-2 pinches turmeric

1-2 pinches asafoetida

1/4 tsp cumin

1/4 mustard seeds

1 tbsp ghee

1 tsp chopped coriander

Salt To Taste

1 cup water
Preparation:
*Break the papads into 1 inch squares.
*Heat ghee in a saucepan, add seeds.

*Add onions and let them brown.
*Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
*Add turmeric, coriander powder,water and salt. Boil.
*Add papads and mangodi(fried)
*Boil for 3-4 minutes.
*Serve hot with chappatis.

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SHAHI GATTE

3:04 PM | Labels: RAJASTHANI FOOD

Ingredients
Besan (gram) flour 4 - 5 tblsp.

Curd 4-5 large tsp.

Haldi (turmeric) powder 1/2 tsp.

Chilli powder 1 tsp.

Coriander powder 1/4 tsp.

Garam Masala powder 1/4 tsp.

Hing 1 pinch

Oil 2 tblsp.
Method :
*Mix together all ingredients and bind them in a tight dough.
*Roll out the dough into cylinders.
*Put them into boiling water and allow them to cook for atleast 5-6 minutes.
*Do not throw away the water in which the cylinders were boiled as you would need it later on.
*Take the boiled cylinders out of water and cut them into rings.
*Heat oil in a pan and fry the rings till golden brown. Your gattas are ready. (optional)
*Do not dispose off the oil also.

Ingredients for gravy :-
Onion 1 large chopped finely

Ginger-garlic paste 2 full tsp.

Coriander powder 1 full tsp.

Haldi powder 1/4 tsp.

Chilli powder 1/2 tsp.

Curd 1 full tsp.

Tomato 1 large chopped finely.

Garam masala 1/2 tsp.
Method for Gravy :-
*In the oil used for frying gattas, fry onion and garlic paste for 5 minutes at high flame.
*Reduce the flame and add the rest of the masalas except for curd and tomato. Fry for approx. 5 minutes at medium flame and then add tomatoes and curd. Fry for another 8 minutes. Add the water used for boiling gattas to make the gravy. Add garam masala.
8Simmer for 5 minutes and your gravy is ready. Now add gattas to the gravy and simmer for further 10 minutes.

Your sabzi is all set.

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Dal Dhokli

4:46 PM | Labels: RAJASTHANI FOOD

Dhokli's before adding to the dal

Dhokli’s are made from flour swimming in the dal flavoured by a variety of spices and condiments.

Ingredients:
For the Dal..
.1 cup toor dal (split yellow lentils)
2 tbsp roasted peanuts
1 small onion, chopped
1/2 cup diced tomatoes (fresh or canned)
5-6 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala
1 tbsp tamarind taste
1 tbsp jaggery (unrefined cane sugar)
salt to taste
2 tbsp oil
For the Dhokli
2/3 cup atta (fine whole-wheat flour)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin seeds
1 tsp sugar
salt to taste
METHOD:
1. Make soft dough like chapati by mixing all the ingredients. Make balls of the dough and make a hole in the center or you can also cut into diamond shapes, or any shapes you like.

2. Soak the toor dal in hot water for 15-30 minutes. Rinse several times, then cook in a pressure cooker or on the stove-top until tender. Set aside.

3.Making the dal: Heat oil in a large saucepan. Temper with mustard seeds, cumin seeds, curry leaves, asafoetida and stir for a few seconds. Add onion and stir until onion is translucent. Add ingredients from turmeric to garam masala and stir for a few seconds.

4. Stir in the tomato, cooked dal, tamarind paste, jaggery and salt and bring the dal to a boil. Taste and adjust for balance of sweet, salty and sour. Keep the dal simmering.

5.Once the dal has started to boil add the stuffed dhokli’s in it slowly one by one. The simmering will slowly come down as you add the dhokli’s . Do not stir once the dhokli’s are inside, or else they might break! Half cover the kadai and let the dhokli’s get cooked.

6.After about 4-5 mins stir very gently with the spoon handle or a rolling pin. Once the dhokli’s start swimming on the surface means that its almost done. It will take about 10 mins for them to cook.

7.Garnish with chopped coriander and serve with some onion salad. (chopped onion+salt+chili powder) and a dollop of ghee to it.

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CHURMA LADOO

5:38 PM | Labels: RAJASTHANI FOOD

Churma Laddoo is one of my husband's fav.

Ingredients:
• 1 Cup wheat flour

• 4 tbsp Melted ghee

• 1/2 Cup Jaggery/Sugar

• 1 tsp Khus khus

• 11/2 tbsp Oil

• Elaichi powder

• 5-6 Raisins

METHOD---
*Pour hot oil in the wheat flour and mix until it looks like breadcrumbs.
*Add little water and prepare hard dough. Leave the dough aside for half an hour.
*Make thick chapatis and roast them on a tawa on low flame.
*Make fine powder from these cooled chapatis with the help of a mixie.
*Transfer this powder in a flat vessel.
*Add jaggery/sugar, ghee, fried raisins and elaichi powder.
*Mix well till it turns soft and no lumps of jaggery/sugar are left.
*Prepare laddus out of this mixture and roll in khus khus.
*Churma Laddo is ready to serve with dal bati.

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JODHPURI CHICKEN

7:49 PM | Labels: RAJASTHANI FOOD

This recipe is my dad's fav and he is the owner of this recipe.

Ingredients--

chicken

oil---3tbsp

onion---1 cup

tomato---1/2 cup

red chillies---4

haldi powder---1tsp

dhaniya pwdr---1tsp

salt--to taste

garlic ginger paste--6tsp

curd---1 1/2cup

khus khuspaste--15gms

garam masala--1tsp

bay leaves--5-6

laung--3-4

bari elaichi--4

choti elaichi--5

kali mirch--5

nagauri methi

method--:

1. wash chicken.cut it into pieces

2. prepare masala-chillie pste(grind red chilles), haldi pwdr, dhaniya pwdr, salt and water.

3. heat oil and add garam masala whole.

4. add chopped onions and let it brown.when the onion is brown add ginger garlic paste and add prepared masala.

5. fry masala till it starts becoming thick and reddish.add tomato paste and coook for 3 min. now add chicken n cook it for another 15 min. add khus khus paste.

6.add curd and cook for 5 min.add hot water 2-3 cups depending upon requirement of curry.cook for another 10 min. add nagauri methi.

7. serve hot with coriander leaves sprinkled.

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DAAL-BATI

9:01 PM | Labels: RAJASTHANI FOOD

DAAL BATI
RAJASTHANI DAAL BATI ( Puffed Dough Dumplings With Lentil Curry )
Ingredients:
For daal (Lentil Curry):2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions,
chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves,
chopped finely
Oil Salt To Taste
For Bati (dumplings):5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

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Yummy in tummy.....

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MIX VEG JODHPURI (In thick yogurt gravy)

PAPAD MANGODI SAAG

SHAHI GATTE

Dal Dhokli

CHURMA LADOO

JODHPURI CHICKEN

DAAL-BATI