Rajasthani Recipes
Padampuri Murg Recipe
Ingredients
Chicken (750 gms), yogurt (250gms), khoya (100gms), garlic (1pod), small onion (7 pieces), finely chopped ginger (1/2tbsp), whole red chilies (6pieces), clarified butter (2spoons), cloves (5pieces), salt (to taste), coriander seeds (1/2tbsp), cinnamon (2 sticks), Aniseed (1/2tbsp).
Method of preparation:-
Take a large bowl; add all the ingredients in it except cardamom, cinnamon, cloves. Mix all these ingredients along with curd. Keep the mixture aside. Now take a pan, place it over heat. Heat butter in it. Fry cinnamon, cloves and cardamom in the heated butter. Then add the mixture of bowl in the pan to make the masala. Cook it by mixing it. Now add the chicken in the pan and cook it until the chicken gets cooked. Do not add water in it to cook. When the padampuri murg gets cooked then serve it hot with chapatti or rice. This is a special dish of Rajasthan. Enjoy it.
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Rajasthani Papad Ki Sabji Recipe
Ingredients
Papads (2 to 3 medium size), asafoetida (1 to 2 pinches), chilli powder (1/2tsp), Curds (1tbsp), cumin (1/4tsp), turmeric (1 to 2 pinches), ghee (1tbsp), mustard seeds (1/4tsp), water (1c), chopped coriander (1tsp) and salt (to taste).
Method of preparation:-
Take papads, break them into squares. Take a saucepan, place it over heat. Heat ghee in it and add seeds and asafoetida in it. Then add chilli powder and curds in it. Cook it by stirring until the curds turn brown in color. Add water, salt and turmeric powder in it. Keep it to boil and then add papads and coriander. Keep the mixture to boil for about 2 to 3 minutes. When the papad sabji gets ready then serve it hot with chapattis.
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Vegetable Khichdi Recipe
Ingredients
Rice (1c), cauliflower florets (1c), ghee (2tbsp), chopped French beans (1/2c), moong dal (1/2c), cumin seeds (1tsp), turmeric powder (1/2tsp), asafoetida (a pinch), peas (1c), water (4c), chopped carrots (1/2c).
Method of preparation:-
Take rice and dal, wash them. Take a vessel, place it over heat and heat ghee in it. Add asafoetida and cumin seeds in it. When the cumin seeds get fried then add dal and vegetables in it and keep them fry for about 2 to 3 minutes. Then add rice and turmeric powder in it and fry them for about 2 minutes. Now add boiled water of 4 cups with salt. Reduce the heat to low, cover the vessel and keep it to cook until the rice gets cooked. When the vegetables khichdi gets ready then serve it with pure ghee in serving bowl.
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Machchi Ke Sooley Recipe
Ingredients
Fish fillets (1/2kg), garlic flakes (5 to 6), kachri paste (2tsp), red chilli powder (2tsp), turmeric powder (1tsp), coriander seeds (1tbsp), salt (to taste), cumin seeds (1tsp), ghee (for frying), sliced onion (1small).
Method of preparation:-
Take fish fillets, clean and wash them and then wipe them with clean cloth. Cut the fish fillets into pieces. Take a pan, place it over heat. Heat oil in it and deep fry the onion in it until turn its color to golden brown and then make the paste of it. Then fry garlic in it until turn golden in color and then grind it to make the paste of it. Roast the cumin and coriander seeds and then crush them. Mix the paste of onion and garlic in it. Then mix all the ingredients in it except ghee. Put the fish pieces in it and keep them to marinate for about 30 minutes. Arrange the fish pieces in a skewer and fry them in oven or in barbecue. Basting them with ghee while cooking and cook the fish until it turns it color to golden brown. Garnish the fish with onion rings and serve it hot with garlic chutney or green chutney.
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Rajasthani Gatta Curry Recipe
Ingredients
Curd (250gms), oil (2tsp), ghee (2tbsp), besan (200gms), haldi (a pinch), red chilly powder (1tsp), salt (1tsp) and dhaniya powder (1tsp).
Method of preparation:-
Take a large bowl; add besan, red chili powder of ½ teaspoon, salt of 1/2teaspoon, dhaniya powder of ½ teaspoon and ghee in it. Mix all these ingredients with your hands to make dough. Make long and thin strips of this dough. Take a pan, boil water in it and put the strips of dough in this boiling water and cook them for about 5 minutes. Then cut them into small pieces. Take a bowl, strain the curd in it and then add red chilly of 1/2teaspoon, salt of ½ teaspoon, haldi and dhaniya powder of 1/2teaspoon. Mix it properly and then add the gatta pieces in it. Take a kadai, place it over heat. Heat oil in it and fry jeera in it and then add the mixture of curd in it. Cook this mixture for about 6 to 7 minutes by stirring it until it starts boiling. Reduce the heat to low and keep it to simmer for about 5 to 7 minutes. Take off the pan from the heat and serve the gatta curry with rice or missi roti.
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Rajasthani Churma Laddoo Recipe
Ingredients
Khoya or Mawa (100gms), wheat flour (200gms), cardamom (4 small), ghee (400gms), grounded sugar (200gms), Dalchini (1 inch), finely chopped soaked almonds (50 gms).
Method of preparation:-
Take wheat flour in a bowl; add the melted ghee of 150 grams in it. Add little water and mix the flour to make dough. Take a kadai, place it over heat. Heat the left over ghee in it. Make the small balls of dough and fry them in hot oil over low heat until they turn golden brown in color. Drain and keep them to cool and then churn them in a grinder. Mix khoya in it. Heat ghee of 1 tablespoon in kadai, add dalchini, cardamom seeds and khoya and flour mixture in the kadai. Fry the mixture for about 1 minute and then keep it to cool. Add chopped almonds and sugar in it. Mix it well. Make laddoo of churma and serve them in plate with dal and baati. Store the churma laddoo in airtight container and enjoy them for 8 to 10 days.
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Bikaneri Bhujia Recipe
Ingredients
Bengal gram flour (1/2c), oil (1tsp), water (as needed), moath flour (1/2c), salt (to taste), asafoetida (1/4tsp), cardamom powder (1/4tsp), pepper powder (1 1/2tsp) and oil (for frying).
Method of preparation:-
Take a large bowl; add all the ingredients in it. Mix them well and then add water and again mix it with your hands to make soft dough. Take a kadai, place it over heat. Heat oil in it. When the oil gets heated then take a sev mould and place the dough in it. Press and squeeze dough through the sev mould into the heated oil. Now fry the bhujia until it turns lightly brown in color over medium heat. Drain the bhujis on paper towel to absorb excess oil. Keep it to cool and then serve it or store it in air tight container.
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Kesar Murp (Saffron Chicken Recipe)
Ingredients
Boneless chicken (6 large pieces), kesar or saffron dissolved in little water (1/2tsp), curd (1c), onion paste (1c), garlic paste (1 1/2tsp), ginger paste 91tsp), cashew nut paste (4tsp), bay leaves (2), dhania powder (1tsp), oil (1/2c), white pepper (1tsp), whole cloves and green cardamom (1/2tbsp), chili powder and salt (to taste), cream (3/4c).
Method of preparation:-
Take a pan, place it over heat. Heat oil in it and add bay leaves, ginger and garlic paste, onion and whole garam masala in it. Fry them until the oil gets separate over low heat. Then add cashew nuts paste and dhania powder in the pan and mix it well. Now add pieces of boneless chicken, salt, saffron, chili powder, pepper and curd in it. Keep this mixture to boil. Now turn down the heat to low, cover the pan and keep it to simmer until the chicken gets cooked. When the chicken gets cooked then mix the cream in it. Now the chicken is ready to serve. Serve it with paratha or tandoori roti.
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Rajasthani Ghevar Recipe
Ingredients
Ghee (1kg), milk (1/2c), plain flour (3c), ghee (1c), water (4c), ice cubes (3 to 4), yellow color (1/4tsp).
For syrup: – Water (1c), sugar (1 1/2c).
For Topping: – Milk (1tbsp), chopped almonds (1tbsp), cardamom powder (1tsp) and pistachios (1tbsp).
Method of preparation:-
First make the sugar syrup by boiling water with sugar in a pan. Make the syrup of one thread consistency. Take a large bowl, add ghee, flour. milk and water of 1 cup in it. Mix it to make a batter. Add the dissolved color to the batter and add more water if needed. Take a container of steel or aluminum of cylinder shaped. The height of the container should be of 12 inches and the diameter should be of 5 to 6 inch. Fill the container half with ghee and then heat it. When the oil gets hot then pour the batter of 1 glassful slowly in threadlike form in the centre of hot ghee. When the foam gets settle then pour the more batter of 1 glassful in the hole. When the foams get settle then insert the iron skewer in the hole and loose the ghevar. Drain the excessive oil from the ghevar. Take a flat container, put the sugar syrup in it and then dip the ghevar in it. Take out the ghevar from syrup and keep them to cool and then top with silver foil. Sprinkle saffron milk, chopped dry fruit and cardamom powder on the top of ghevar. Now it is ready to serve.
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Bajra Roti Recipe
Ingredients
Millet flour (5c), ghee (6 to 7 tbsp) and warm water and salt (a pinch).
Method of preparation:-
Take millet flour, sieve it in a bowl and add a pinch of salt in it. Take some warm water and add it in flour. Mix the flour to make dough and then knead the dough for about 5 minutes to make it soft. Make small balls of this dough, press each ball with your palm to make it flatten and then roll it to make roti. Take a griddle, place it over high heat. Put the roti on the griddle and then cook it from both sides. Then place it on direct flame to make it crispy. Now apply the ghee on it and make more rotis in the same way. Serve hot rotis with chutney of garlic or curd.
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