Rajasthani Recipes - Page 2
Ram Khichdi Recipe
Ingredients
1. Basmati rice (1c)
2. cloves (3 to 4)
3. gatta pieces (1/2c)
4. cashew (1tbsp)
5. bay leaves (2)
6. curry leaves (1stalk)
7. cinnamon stick (1inch)
8. boiled peas (1/4c)
9. cardamom (2)
10. red chilli powder (1tsp)
11. curry leaves (1stalk)
12. ghee (1tbsp)
13. juice of (1lemon)
14. dhania powder (1/2tsp)
15. garam masala (1/2tsp)
16. currants (1tbsp optional)
17. jeera seeds (1tbsp)
18. salt (to taste)
19. mustard seeds (1tbsp)
For Gattas:-
1. Gram flour (1/2c)
2. chilli powder (1tsp)
3. oregano seeds (1/4tsp)
4. oil (1/2tbsp)
5. salt (to taste)
6. water (1tsp)
Method of preparation:-
1. For Gattas:- Take a bowl, add gram flour, oregano seeds, oil, salt and chilli powder in it. Add 1 tablespoon of water and mix it to make hard dough.
2. Make small balls of dough and then roll them in the shape of fingers. Boil these gattas in water for half an hour. Drain them, keep them to cool and then chop. Keep them aside.
3. For rice:- Take a pan, place it over heat and then boil rice in plenty of water in the pan. Take a kadai, heat ghee in it and add jeera, cloves, bay leaves, mustard seeds, curry leaves, cinnamon and cardamom in it. Add peas and gattas in it.
4. Add salt, masalas, and lemon juice in it. Fry it until the ghee gets separate. Now add rice in it and mix them slowly. Heat them in oven and decorate with coriander. Serve the khichdi hot with curd.
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Amlana Recipe
Ingredients
1. Tamarind (2tbsp)
2. pepper powder (1/4tsp)
3. cardamom powder (1/4tsp)
4. salt (to taste)
5. ice cubes (to serve)
6. black salt (1/2tsp)
7. powdered sugar (8 to 10 tbsp)
8. For Garnish:- Chopped mint leaves (1tbsp)
9. water (1c)
10. chilled water (3c)
Method of preparation:-
1. Take a bowl, add water of 1 cup in it and then soak tamarind in water for about 2 hours. Mash the tamarind with your hands and then strain it through a clean muslin cloth. Now add sugar, salt, black salt, cardamom powder and pepper powder in the strained mixture.
2. Then add chilled water of about 3 cups in it. Mix it well. Serve it chilled in serving glasses by adding chopped mint leaves and ice cubes on the top.
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Kairi Ka Pani Recipe
Ingredients
1. Raw mangoes (2 medium)
2. ginger powder or soonth (1/4tsp)
2. roasted cumin seeds powder (1tsp)
3. salt (to taste)
4. sugar (3/4c)
5. black salt (1tsp)
Method of preparation:-
1. Take a vessel, put water in it and then add raw mangoes in water. Keep them to boil until they get soft. Take out the mangoes and then remove the skin from them.
2. Mash the mango pulp in a bowl. Add salt, sugar, ginger powder, cumin seed powder and black salt in it. Mix them in the mango pulp. Put this mixture in a bottle and store it in the refrigerator.
3. Take a serving glass, add 2 tablespoon of this mixture and then fill the glass with chilled water. Stir the mixture with spoon and then serve it.
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Rajasthani Pyaz Ki Kachori Recipe
Ingredients
For Dough or crust:-
1. Plain flour (2c)
2. salt (1/2tsp)
3. melted ghee (1/4c)
For onion filling:-
1. Finely chopped onions (2c)
2. fennel seeds (2tsp)
3. oil (2tbsp)
4. garam masala (1tsp)
5. coriander powder (2tsp)
6. chopped coriander (3tbsp)
7. salt (to taste)
8. Bengal gram flour (2tbsp)
9. bay leaves (2)
10. finely chopped green chilies (1 1/2tsp)
11. kalongi (1tsp)
12. chilli powder (2tsp)
13. oil (for frying)
Method of preparation:-
1. For dough or crust:- Take a bowl, add plain flour, ghee and salt in it. Add water in it to make dough of it. Knead it for about 5 to 7 minutes to make it soft. Split the dough into equal parts and cover it with clean muslin cloth and then place it aside.
2. For Filling:- Take a pan, place it over heat. Heat oil in it and add kalongi, fennel seeds, green chilies, bay leaves, and onions in it. Saute them until the onions turn slightly brown in color.
3. Then add gram flour, salt, chilli powder, garam masala, coriander powder in the pan. Saute them for about 2 to 3 minutes. Add chopped coriander leaves in it. Take out the bay leaves from it. Keep the mixture to cool and then split it into equal parts.
4. Now take dough and roll each part of dough into circular shape. Place the part of filling mixture in the center of each rolled dough. Fold the ends of dough to seal the filling. Press the kachori with your thumb from the centre. Make more kachoris in the same way.
5. Take a kadai, place it over heat. Heat oil in it and then deep fry the kachoris in it over low heat until they turn golden brown in color. When the kachoris get ready then drain them and serve them hot with chutney.
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Khad Recipe
Ingredients
1. Minced lamb (600gms)
2. onions (350gms)
3. potatoes (300gms)
4. coriander (20 gms)
5. coriander powder (20gms)
6. lemon juice (15ml)
7. yogurt (100gms)
8. green chilies (4 to 5)
9. ginger- garlic paste (40 gms)
10. clarified butter (120gms)
11. red chilli powder (5gms)
12. turmeric powder (3gms)
13. salt (to taste)
Method of preparation:-
1. First take a bowl, add minced lamb, yogurt, green chilies, red chilli powder, salt, turmeric powder, ginger- garlic paste and coriander powder in it. Mix all these ingredients and then place the bowl aside for about 10 minutes.
2. Meanwhile take a pan, place it over heat. Heat butter in it and then saute the onions in it until they turn golden brown in color. Now reduce the heat to low, add the mince mixture in the pan and then saute this mixture for about 15 minutes.
3. Add potatoes in it and cook them until the water gets disperse. Now add lemon juice and coriander in it and then split this mixture into equal parts.
4. Take a roti, spread one part of minced mixture on it and then place another roti on it. Make more with the left over mince mixture in the same way. Wrap them in silver foil and then place them in oven.
5. Now bake them for about 8 to 10 minutes. When they get baked then take them out from oven. Remove the foil and then cut them into wedges and serve them.
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Sookhi Roti Ki Subzi Recipe
Ingredients
1. Sookhi Roti (6 pieces)
2. green coriander (50gms)
3. red chilli powder (5gms)
4. cumin seeds (2gms)
5. turmeric (a pinch)
6. mustard seeds (2gms)
7. coriander powder (5gms)
8. amchur powder (20 gms)
9. chopped tomatoes (1c)
10. oil (50ml)
11. asafoetida (a pinch)
12. salt (to taste)
Method of preparation:-
1. Take a bowl, put water in it and then mix the masalas like chilli powder, turmeric, amchur powder, salt and coriander powder in the water.
2. Take a kadai, place it over heat. Heat oil in it and add cumin seeds, mustard seeds and asafoetida in it. Then add water with masalas in it and keep it to boil.
3. Take sookhi roti and then crushed it into small pieces. Add the crushed pieces in the kadai and cook until gets soft. Then add chopped tomatoes. Sprinkle the chopped green coriander on the top and serve it hot.
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Jungli Maas Recipe
Ingredients
1. lamb, cut into pieces (1kg)
2. whole red chili powder (4tbsp)
3. clarified butter or oil (300ml)
4. water (1/2c)
5. salt (to taste)
Method of preparation:-
1. Take a pan, place it over heat and then heat butter or oil in it. Then put the meat in the pan and cook it for about 10 minutes. Add salt in the meat according to taste and then add red chili powder .
2. Add 1/2 cup water in it and fry the meat in it. Be careful while boiling and frying the meat. When the meat gets tender. Then reduce the heat to low and keep it to simmer until the water gets absorbed.
3. Now the jungli maas is ready to serve. Serve it hot with naan or rice. This dish is very easy to make and it does not take much time to prepare. Make this famous Rajasthani dish and enjoy it with your family.
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Banjari Gosht Recipe
Ingredients
1. Mutton (600gms)
2. onions (200gms)
3. whole red chilies (6)
4. whole garam masala (50gms)
5. turmeric (15gms)
6. coriander seeds (15 gms)
7. coriander powder (20 gms)
8. red chilli powder (25 gms)
9. yogurt (150 gms)
10. ginger-garlic paste (80 gms)
11. salt (to taste)
12. oil (150 gms)
Method of preparation:-
1. Take a pan, place it over heat. Heat oil in it and add few sliced onions in it and then saute them until they turn slightly brown in color. Then add ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, salt and whole garam masala in it.
2. Now add mutton and yogurt in the pan and then add the coriander seeds in it. Now keep the mutton to cook. When the mutton gets cooked then garnishes it with whole red chilies and coriander seeds and then serve it hot.
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Mawa Misri (Reduced Milk With Crystal Sugar) Recipe
Ingredients
1. Condensed milk (250gms)
2. whole milk (1litre)
3. ghee (10gms)
4. cardamom powder (5gms)
5. crystal sugar (50 gms)
6. sliced almonds (50 gms)
7. sugar (50 gms)
8. For Garnish:- Silver leaf (2 sheets)
Method of preparation:-
1. Take a pan, grease it with ghee. Add milk in it and keep it to boil. Keep the milk to boil by stirring it until it gets reduced to half. Now add condensed milk in it and cook it by stirring it. Prevent it from sticking to the base of the pan.
2. Cook it until it gets reduced to 1/4th of its original quantity. Then add sugar, cardamom and almonds in it and cook it for about 5 minutes.
3. Now take off the pan from heat and keep it to cool. Now add crystal sugar in it and mix it properly. Keep it in the refrigerator. Garnish it with silver leaf before serving it.
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Aloo Chutney Wala Recipe
Ingredients
1. Potatoes (400gm)
2. sliced onion (1medium)
3. chutney (3tbsp)
4. ginger garlic paste (1tsp)
5. yogurt (3tsp)
6. coriander powder (1tsp)
7. red chilli powder (1/4tsp)
8. cumin seeds (1/4tsp)
9. turmeric powder (1/4tsp)
10. clarified butter (2tbsp)
11. water
12. salt (to taste)
13. tomato puree (from 1medium sized tomato)
For chutney:-
1. Mint chutney
2. sweet mango pickle and mixed pickle (in equal quantity)
For stuffing:-
1. Cashew nut (2tbsp)
2. grated compressed cheese
3. turmeric powder (1/4tsp)
4. coriander leaves (1/4c)
5. raisins (2tbsp)
6. salt (All to taste)
Method of preparation:-
1. For chutney:- Take a bowl, mix mixed pickle, sweet mango pickle and mint chutney in it. Mix this mixture properly. Now the chutney is ready.
2. For stuffing:- Take a bowl, add cashew nuts, cheese, raisins, turmeric powder, salt and coriander leaves in it. Mix well and then saute this mixture in a pan. Now the stuffing mixture gets ready. Now take potatoes and cut them in barrel shape.
3. Take a pan, heat clarified butter in it and then fry the potatoes in it. Drain the potatoes and then scoop them and fill them with stuffing mixture and keep them aside.
4. For Gravy:- Take a pan, place it over heat. Heat butter in it. Fry cumin seeds in it and then add garlic ginger paste, sliced onion and saute them until the onions get slightly brown.
5. Now add red chili powder, tomato puree, salt, turmeric powder, water, yogurt and chutney in the pan. Mix it well and then gravy gets ready.
6. Now put the fried and stuffed potatoes in the gravy. Cook them for sometime. Now the dish is ready to serve. Serve it hot with naan or rice.
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