Rajasthani Recipes
Makki Doodhi Ra Moothiya Recipe
Ingredients
For Moothiya:-
1. Thinly sliced bottle gourd (25gms)
2. corn flour (250 gms)
3. finely chopped coriander leaves (1/2c)
4. fresh corn seeds (100gms)
5. thickly chopped bottle gourd (50gms)
6. fennel (1/4tsp)
7. oil (15ml)
8. water
9. cumin seeds (1/4tsp)
10. crushed coriander seeds (2-3gms)
11. salt (to taste)
12. ajwain (2-3gms)
13. green chilies (2tbsp)
For Gravy:-
1. Finely chopped onions (1c)
2. cumin seeds (1/4tsp)
3. cardamom (2pieces)
4. whole black pepper (3-4)
5. cinnamon (1stem)
6. ginger-garlic paste (2tsp)
7. cloves (3pieces)
8. cassia leaf (1 piece)
9. vegetable oil (2tbsp)
10. javtri (a pinch)
11. fenugreek seeds (1/4tsp)
12. coriander powder (1/4tsp)
13. garam masala (1/4tsp)
14. turmeric powder (a pinch)
15. curd (50 gms)
16. red chilli powder (1/4tsp)
Method of preparation:-
1. For Moothiya:- Take a large bowl, add bottle gourd, ajwain, fennel, green chilies, corn flour, corn seeds, cumin seeds, oil, finely chopped coriander leaves, crushed coriander seeds, green chilies. Mix all these ingredients by adding water in it to make dough.
2. Squeeze the dough with your hands to make dumpling and then boil them in water. Drain them and then fry in oil for about 2 minutes. Drain the moothiya and cut them in pieces. Then soak them in water until they get soft. Now moothiya is ready.
3. For gravy: — Take a pan, place it over heat. Heat oil in it and fry the cumin seeds in it and then add onions, ginger- garlic paste, clove, cassia leaf, whole black pepper cardamom, cinnamon in it. Saute onions until they get soft.
4. Add red chilli powder, coriander powder, turmeric powder in it. Take curd, add salt in it and then put it in the pan and cook it for sometime. Add water, fenugreek, javitri and garam masala in it and cook it for about 10 minutes.
5. Now the gravy is ready and adds the moothiya in it. Now the dish is ready. Garnish it with juliennes of ginger, fried red chilies and chopped coriander leaves. Serve it hot with rice.
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Rajasthani Mathi Recipe
Ingredients
1. Plain flour (4oogms)
2. salt (to taste)
3. desi ghee (100gms)
4. oil for frying
Method of preparation:-
1. Take a bowl, sieve flour in it and add salt and ghee in it. Mix it well and then add water in it to make dough. Knead the dough until it gets soft.
2. Cut the rolled dough into pieces to make thick discs. Take a kadai, place it over flame and then heat oil in it for frying. Put the discs in hot oil and deep fry.
3. Fry them until they turn golden brown in color. Drain them and place them on paper towel to soak excess oil from them. Keep them to cool and then serve them with pickle.
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Rajasthani Bhang Ke Pakore Recipe
Ingredients
1. Potatoes (200gms)
2. brinjal (200gms)
3. cauliflower (200gms)
4. spinach (100gms)
5. onions (150gms)
6. besan (250gms)
7. ajwain (5gms)
8. bhang seeds powder (10gms)
9. salt (to taste)
10. pomegranate seeds powder (5gms)
11. salt (to taste)
12. oil (for deep frying)
Method of preparation:-
1. Take vegetables, peel, wash and chop them in a bowl. Take a bowl, add gram flour, salt, red chilli powder, soda bicarb, ajwain, pomegranate seed powder in it.
2. Mix all these ingredients and then add little water to make thick batter. Now mix all the chopped vegetables in the batter. Take a kadai, place it over flame and then heat oil in it for frying.
3. Make small balls of mixture and then deep fry them in hot oil. Fry them until they turn lightly brown in color. Now bhang ke pakore is ready to serve.
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Gaund Ka Laddoo Recipe
Ingredients
1. Gram flour (2c)
2. sugar (1c)
3. gaund (3/4c)
4. ghee (1c)
5. badam (1/2c)
6. green elaichi powder (1tsp)
Method of preparation:-
1. Take dry gaund and break it into small pieces. Take a mixer, grind badam in it. Sieve the gaund to separate the powdered gaund.
2. Take a pan, heat ghee in it and fry the gaund in it. After frying the gaund gets puffed. Take it out from ghee and keep it aside. Now add gram flour to the ghee in the pan and roast it for about 10 to 12 minutes by stirring it on low heat.
3. When the flour turns golden brown in color then adds badam and the powdered gaund in it. Mix it and then add puffed gaund, sugar, elaichi powder. Mix it well and then keep the mixture to cool slightly and then make laddoos. Serve these laddoos as sweet dish.
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Rajasthani Panchmel Dal (Five Lentils) Recipe
Ingredients
1. Dhuli urad dal (1/4c)
2. channa dal (1/4c)
3. arhar or toovar dal (1/4c)
4. lal masoor (1/4c)
5. chilkewali moong dal (1/4c)
6. turmeric powder (1/2tsp)
7. salt (to taste)
8. chopped ginger (1/2)
For tadka:-
1. Pure ghee (1tbsp)
2. moti ilaichi (2)
3. tej patta or bay leaves (2)
4. cloves or laung (4)
5. coriander powder (1tsp)
6. chopped tomatoes (2medium)
7. chopped ginger (1 inch)
8. chopped green chilies (2)
9. asafoetida (a pinch)
10. cumin seeds (1/2tsp)
11. cardamom (2small)
Method of preparation:-
1. Take a bowl; mix all the five dals in it. Wash them and soak them for about 1 hour. Drain and then put the dals in pressure cooker with enough water, salt, turmeric powder and half of the chopped ginger. Cook dals and then mash them with karchhi.
2. For tadka:- Take a pan, place it over heat. Heat ghee in it and add cumin seeds and fry them. Then add cardamom, bay leaves, hing or asafoetida, cloves in it. Fry them for about 1 minute. Sauté ginger, and green chilies in it .
3. Now add tomatoes and coriander powder in it. Cook it until the tomatoes get soft. Then at once add this tadka to the boiled dals and keep the dals to simmer for about 5 minutes. Now panchmel dal is ready. Decorate it with chopped fresh coriander leaves. Serve it hot with rice or roti.
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Besan Chilla (Gram Flour Pancake) Recipe
Ingredients
1. Gram flour or besan (1c)
2. red chilli powder (1/2tsp)
3. garam masala powder (1/4tsp)
4. finely chopped onion (1small)
5. kasoori methi (1tsp)
6. finely chopped tomato (1small)
7. salt (to taste)
Method of preparation:-
1. Take a bowl, mix all ingredients in it except tomato and onion. Add little water in it and mix it well to make thick pouring batter. Keep it aside for about 15 minutes. Now beat the batter properly.
2. Take non stick tawa, heat it and put some oil in it and then wipe off the oil with napkin. Now spread the batter of 2 tablespoon in the centre of tawa. Then cook it on medium heat.
3. Pour some oil on the cooked chilla after 2 minutes. Sprinkle the chopped tomato and onion on it and press them to stick to the chilla. When the ends of chills turn reddish brown then it gets cooked.
4. Now turn it and cook it from upper side. Press it slowly and then after 2 minutes take the chilla off from the tawa and serve it hot with green chutney. Make more chillas in the same way.
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Besan Wali Bhindi (Okra With Gram Flour Stuffing) Recipe
Ingredients
1. Small Bhindi or okra (250 gms)
2. red chilli powder (1tsp)
3. saunf powder (1tsp)
4. besan or gram flour (1tbsp)
5. saunf (1tsp)
6. turmeric powder (1/2tsp)
7. oil (1 1/2tbsp)
8. coriander powder (1tsp)
9. amchur (1/2tsp)
10. jeera powder (1tsp)
11. salt (to taste)
Method of preparation:-
1. Take bhindis, wash them and then pat dry them clean towel. Cut the bhindis from both sides and then slit them lengthwise.
2. Take a pan, place it over heat. Heat oil of ½ tablespoon in it and fry besan in it until it changes its color. Mix all the spices in it and fry them until the besan changes its color to red.
3. Then take off the pan from heat and keep it to cool and add salt in it. Fill this mixture in the bhindis. Now heat oil of 1 tablespoon in the pan and add the stuffed Bhindi in it.
4. Cover the pan and keep it to cook until it gets cooked on low heat. Turn up the heat and fry the Bhindi for sometime until it gets crispy. Stir it to avoid it from burning. When the stuffed Bhindi gets ready then serve it hot with rotis.
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Rajasthani Keema Recipe
Ingredients
1. Goat’s meat (1kg)
2. curd (350gms)
3. ginger-garlic paste (4tsp)
4. dried red chilli (4)
5. tomato (5)
6. onion (5)
7. curry masala powder (1tsp)
8. chilli powder (3tsp)
9. coriander leaves (a few)
10. coriander powder (4tsp)
11. ghee or oil (6tsp)
12. salt (to taste)
13. turmeric powder (1/2tsp)
Method of preparation:-
1. Take goat’s meat and then chop it. Take onion, cut it into lengthwise. Make the puree of tomatoes.
2. Take a frying pan, place it over heat and heat oil in it. Add onion in it and fry them and then add ginger- garlic paste and green chilli in it. Now add curd, red chili, curry masala powder in the pan.
3. Mix it well and add the chilli powder, turmeric powder, coriander powder, salt and tomato puree in it. Mix all these ingredients well. Then add the chopped goat meat in it and fry it.
4. Now put this mixture in pressure cooker and add water in it and then cook it on low heat for about 20 minutes. When the meat gets cooked and water gets evaporate then sprinkle the coriander leaves on it and then serve it with roti or naan.
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Rajasthani Pulao Recipe
Ingredients
1. Long grained rice (2c)
2. ghee (1c)
3. milk (4c)
4. sugar (1c)
5. chopped pistachios (20)
6. nutmeg powder (1/4tsp)
7. cardamom powder (1tsp)
8. saffron soaked in milk (1/2tsp)
9. blanched and chopped almonds (20)
Method of preparation:-
1. Take a bowl, immerse rice in water for about 2 hours and then drain them. Take a pan, place it over heat. Heat ghee in it and then add the drained rice in the pan. Then add milk in it.
2. Reduce the heat to low, cover the pan and keep it to cook. Stir the rice softly to avoid them from breaking. When the rice gets cooked then adds the cardamom powder, dry fruits, saffron, sugar and nutmeg in it.
3. Mix it well and then bake in oven on reasonable heat until the grains get separate. Serve the Rajasthani pulao as sweet dish.
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Rajasthani Malpua Recipe
Ingredients
1. Wheat flourn or gehun ka atta (1 cup coarsely ground)
2. milk (1/2c)
3. fennel seeds (1tbsp)
4. beaten curd (1/4c)
5. sugar (1/2c)
6. crushed peppercorns (10)
7. ghee or vegetable oil (for frying)
8. chopped pistachios (2tsp for garnishing)
Method of preparation:-
1. Take a large bowl, add all the ingredients in it. Then add about 1 ½ cup of slightly warm water in the bowl. Mix it well to make smooth batter. Keep the bowl aside for about 40 to 45 minutes.
2. Take a kadai; place it over heat and heat ghee or oil in it. Now pour the batter of 1 tablespoon in the hot oil and fry it until it gets golden brown from both sides over medium heat.
3. Drain the malpua and place on paper towel to absorb the excess oil. Make more malpuas in the same way. Decorate them with chopped pistachios and serve them hot.
Makes about 20 malpuas
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