Rajasthani Recipes - Page 4
Bajra Roti Recipe
Ingredients
1. Millet flour (5c)
2. ghee (6 to 7 tbsp)
3. warm water
4. salt (a pinch)
Method of preparation:-
1. 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.
2. Make small balls of this dough, press each ball with your palm to make it flatten and then roll it to make roti.
3. 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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Sangri Ki Sabzi Recipe
Ingredients
1. Sangar (100gms)
2. Curd (1/2c)
3. mustard oil (4tbsp)
4. grounded mustard (1tsp)
5. water (1c)
6. jeera water for soaking (1/2tsp)
7. amchur, dry and sabut (5tsp)
8. hing (a pinch)
9. red chili, dry or sabut (5 to 6)
10. bay leaf (1)
11. sugar (1/2tsp)
12. Amchur (1tsp)
13. water (1c)
14. haldi (1/2tsp)
15. dhaniya powder (1/2tsp)
16. garam masala (1tsp)
Method of preparation:-
1. Take sangar and soak it in haldi water for over night. Next day, cook the sangar in pressure cooker. When the sangar gets cooked then takes off the cooker from the heat and strain the sangar.
2. Take a kadai, heat oil in it and add jeera, bay leaf, grounded mustard, sabut red chili and hing in it to make tadka. Then add garam masala, dhania powder, sugar, sangar, curd, soaked amchur in the kadai.
3. If needed then add the strained water in it and keep it to cook for about 10 to 15 minutes. When the vegetable gets ready then serve it with parathe. Keep the left over vegetable in the refrigerator. Enjoy it for about 8 to 10 days.
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Papad Ka Shaak Recipe
Ingredients
1. Bengal gram flour or besan (1tbsp)
2. plain boondi (1/2c)
3. garam masala powder (1tsp)
4. coriander powder (1tsp)
5. whole red chili (2 to 3)
6. red chili powder (1/2tsp)
7. sour yogurt (1c)
8. asafoetida (a pinch)
9. oil (3tbsp)
10. garam masala powder (1tsp)
11. cumin seeds (1/4tsp)
12. turmeric powder (1/4tsp)
13. papads (2 big size)
14. chopped coriander leaves (for garnish)
Method of preparation:-
1. Take papads, roast them and then break them into pieces. Take a bowl, beat yogurt and besan with 1 cup of water.
2. Take 2 cups of hot water; soak boondi and papad pieces in it for about 2 to 3 minutes. Strain them and keep them aside.
3. Take a pan, place it over heat. Heat oil in it and then fry cumin seeds in it and then add red chillies and asafoetida in the pan. Fry them for about 1 minute. Add beaten curd and red chili powder in it.
4. Now add the remaining masalas and mix them. When the mixture starts boiling then add boondi and papad. Boil them for about 2 minutes and garnish with chopped coriander leaves. When it gets ready then serve it hot.
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Methi Ke Gatte recipe
Ingredients
1. Bengal gram flour or besan (3c)
2. mustard oil (3tbsp)
3. chopped fenugreek leaves or methi (2c)
4. salt (to taste)
5. red chili powder (1tsp)
6. coriander powder (1tsp)
7. asafoetida (2 to 3 pinch)
For tempering:-
1. Asafoetida (1 to 2 pinch)
2. mustard oil (3 ½ tbsp)
3. crushed red chili (1)
4. dry mango powder or amchur (1tsp)
5. mustard seeds (1tsp)
6. garam masala powder (1tsp)
7. coriander powder (1tsp)
Method of preparation:-
1. Take a bowl, add gram flour, methi and coriander powder, asafoetida, salt, red chili powder in it and mix it. Then add little water and mustard oil in it. Mix it well to make dough and then knead the dough to make it soft. Make small balls of dough and then roll them into cylindrical shapes.
2. Take a pot, boil water in it and add these cylindrical shaped gates in the pot and cook them for about 15 to 20 minutes. Drain them, keep them to cool and then cut them into long pieces of about 1 inch.
3. Take a pan, place it over heat. Heat oil in it and then take off the pan from heat and keep it to cool. Again place the pan over heat and add mustard seeds and asafoetida in it and then saute gattes in it.
4. Add crushed red chillies, amchur powder, coriander powder and garam masala powder in it. Mix all these ingredients properly. When the gate gets ready then serve them hot.
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Lapsee Recipe
Ingredients
1. Dalia (1c)
2. water (3c)
3. sugar (1 1/2c)
4. jaggery (2c)
5. chopped almonds or pistachios (1tbsp)
6. ghee (1c)
7. cardamom powder (1/2tsp)
Method of preparation:-
1. Take a heavy sauce pan, place it over heat. Heat ghee in it and add dalia in it. Fry it by stirring until it turns golden in color. Then add 2 cups of water in it and cook it until the grain gets soft.
2. Take another pan, make syrup in it by melting sugar or jaggery in one cup of water. Now add syrup to the cooked Dalia and then add chopped pistachios and almonds in it. Mix them well.
3. Cover the pan and keep it to simmer by stirring occasionally. Cook it until the ghee gets separated. Now lapse is ready to serve. Serve it hot. Sprinkle cardamom powder over it.
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Jaipuri Mewa Pulao (Dry Fruit Pulao) Recipe
Ingredients
1. Long grained white rice (2c)
2. chironji, coarsely ground (1/2c)
3. almonds, blanched and chopped (25)
4. ghee (1c)
5. sugar (2c)
6. milk (4c)
7. saffron, soaked in 1 teaspoon of milk (1/2tsp)
8. nutmeg powder (1/4tsp)
9. chopped pistachios (25)
10. cardamom powder (1/2tsp)
Method of preparation:-
1. Take a bowl, soak rice for about 2 hours in water in the bowl. Drain the rice.
2. Take a pan, place it over heat. Heat ghee in it and add rice in it and then add milk in the pan. Cover the pan and keep the rice to cook over low heat by stirring it occasionally.
3. When the rice gets cooked then add dry fruits, cardamom, sugar, saffron and nutmeg powder in it. Mix the dry fruits with rice. Then bake them in heated oven until the grains of rice get separate. When the Jaipuri pulao gets ready then serve it hot with meal as a sweet dish.
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Dahi Wale Aloo Recipe
Ingredients
1. Potatoes, boiled and mashed (4 medium size)
2. oil (1tbsp)
3. water (1/2c)
4. cumin seeds (1/4tsp)
5. red chili powder (1/4tsp)
6. beaten curd (1c)
7. turmeric powder (1/4tsp)
8. salt (to taste)
Method of preparation:-
1. Take a pan, place it over heat. Heat oil in it and add cumin seeds in the hot oil. When the seeds get crackle then add the mashed potatoes in it and saute them for about 2 minutes.
2. Fry the potatoes and when they gets crispy then add the beaten curd in it. Now add red chili powder, salt, turmeric powder and water in it. Cover the pan and keep it to simmer for about 2 to 3 minutes. Now dahi wale aloo gets ready to serve. Serve them hot with chapatti.
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Chane Jaiselmer Ke Recipe
Ingredients
1. Bengal gram, black (1c)
2. Bengal gram flour or besan (4tsp)
3. kale chane (1c)
4. yogurt (1 1/2c)
5. asofoetida (1/4tsp)
6. oil (2tbsp)
7. red chili powder (1tsp)
8. coriander powder (2tsp)
9. garam masala powder (1tsp)
10. cinnamon (2 inch)
11. chopped green chillies (3 to 4)
12. pure ghee (2tbsp)
13. chopped coriander leaves (1c)
14. black cardamom (2 to 3)
15. chaat masala (2tsp)
16. cloves (5to6)
17. onion (1medium size)
18. turmeric powder (1tsp)
19. cumin seeds (1tsp)
20. salt (to taste)
Method of preparation:-
1. Take Bengal gram; soak them in water for overnight. Next day, drain the grams and cook them in pressure cooker with 6 cups of water. When they get cooked then mash them slightly.
2. Take a pan, place it over heat. Heat oil and ghee in it and add cumin seeds in it and then add whole garam masala and fry them for about 1 to 2 minutes. Then add chopped green chillies and asafoetida in it and sauté them.
3. Now add gram flour, water of 1 cup, yogurt and dry spices. Keep it to cook by stirring until it gets boil. Then add the boiled grams with water in it. Add salt according to taste.
4. Cover the pan and keep it to simmer for about 8 to 10 minutes over low heat. Now garnish the chane with onion rings and chopped coriander leaves and then serve them hot.
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Bhuna Kukda Recipe
Ingredients
1. Chicken (1kg)
2. Yogurt (1/2c)
3. chopped coriander leaves (1/2c)
4. cumin seeds (1tsp)
5. green cardamom (4)
6. turmeric powder (1tsp)
7. mustard oil (2tbsp)
8. cinnamon (2 inch)
9. whole red chillies (20)
10. garlic cloves (12)
11. cloves (4 to 5)
Method of preparation:-
1. Take chicken, clean it and then wash it. Cut the chicken into pieces. Take red chillies; soak them in slightly warm water for half an hour.
2. Take garlic and peel it. Make the paste of red chillies, garlic, cinnamon, green cardamom, turmeric powder and cloves by grinding them in a mixer. Then apply this paste with salt to the chicken pieces and then keep them for about 2 hours to marinate.
3. Take a kadai, place it over heat. Heat oil in it and then add cumin seeds. Add marinated chicken in it and fry it over high heat by stirring it. Then add beaten yogurt and a little water in it.
4. Keep it to cook over high heat until the moisture gets evaporated and the chicken gets cooked. When the chicken gets cooked then garnish it with chopped coriander leaves and serve it hot on serving dish.
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Bajra Khichdi Recipe
Ingredients
1. Yellow moong dal (40gms)
2. bajra (100gms)
3. ghee (1tsp)
4. salt (1/2tsp)
Method of preparation:-
1. Take bajra and take out the husk from it and then soak it in a bowl for about 1 hour. Then grind the bajra coarsely in a mixer at very low speed. Add moong dal in it.
2. Put this mixture in pressure cooker and add water and salt in it. Cook it for about 10 minutes. Mix hot ghee in it and add hot if it is needed. Now the bajra khichdi gets ready to serve. Serve it hot in a dish.
Number of servings – 4
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