Rajasthani Recipes - Page 5
Rajasthani Bhindi Recipe
Ingredients
1. Lady fingers or bhindi (250 gms)
2. onion seeds or kalonji (1/2tsp)
3. cumin powder (1tsp)
4. Bengal gram flour (3tsp)
5. red chili powder (1/2tsp)
6. salt (to taste)
7. cumin seeds (1/4tsp)
8. turmeric powder (1/2tsp)
9. garam masala powder (1tsp)
10. oil (1/4c)
11. dry mango powder or amchur (1tsp)
12. fennel seeds (1 1/2tsp)
13. coriander powder (1tsp)
14. green chillies (4)
Method of preparation:-
1. Take lady fingers, wash them and then wipe them. Cut it from the ends and then make a slit on one side.
2. Take a small bowl, add fennel seeds, gram flour and all dry masalas except onion seeds and cumin in it. Add salt and oil of 1 tablespoon in it and mix it well. Now fill this masala into the bhindis.
3. Take a pan, heat oil of 3 tablespoons in it. Fry cumin seeds, onion seeds, fennel seeds and green chillies in it for 1 minute. Now add the stuffed bhindis in it and fry them for about 5 minutes.
4. Cover the pan and fry them by stirring until they gets cooked or crispy. When the bhindi gets ready then serve it hot with chapatti.
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Paneer Bhare Papad Recipe
Ingredients
1. Moongdal papads (4)
2. grated cottage cheese or paneer (1/2c)
3. oil (for deep frying)
4. finely chopped capsicum (1)
5. finely chopped coriander leaves (2tbsp)
6. green chillies (2)
7. chaat masala (1tsp)
8. salt (to taste)
9. finely chopped onion (1 medium)
Method of preparation:-
1. Take papads and break them into halves. Take a bowl; mix all the ingredients in it properly to make stuffing. Roast the papad one by one. Roll the hot papad to make cylinders of about ½ inch diameter.
2. Fill them with stuffing mixture and serve them immediately Or apply water or milk on papad. Put the stuffing mixture on one side and roll it cylindrically and then deep fry them in hot oil. Drain them and serve them.
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Makki Paneer Pakora Recipe
Ingredients
1. Bengal gram flour or besan (6tbsp)
2. corn fresh or makki (200gms)
3. milk (1c)
4. oil (for deep frying)
5. chopped green chili (2)
6. chopped garlic (2tsp)
7. chopped ginger (2tsp)
8. chopped coriander leaves (2tbsp)
9. cumin powder (1/2tsp)
10. cottage cheese or paneer (100gms)
11. dry mango powder or amchur (1 3/4tsp)
12. chopped onion (1)
13. salt (to taste)
Method of preparation:-
1. Take a blender, crush the corn in it. Take a pan, heat oil in it and fry chopped garlic and ginger in it until they turn pink in color. Then fry crushed corn in it. Mix salt in it. Add milk in it and cook it until gets the mixture gets thick.
2. When the corn gets cooked then put it in the dish and keeps it to cool. Add cumin powder, chopped onion, coriander leaves, green chillies and amchur powder in it. Mix them properly. Add besan in it for binding. Add little milk in the mixture if it becomes too thick. Make small balls of this mixture.
3. Take a kadai, place it over medium heat and heat oil in it for frying. Now deep fry the balls of mixture or pakoras in hot oil until they turn golden brown. Drain them and place them on paper towel to soak excess oil. Serve them hot.
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Kesari Bhaat Recipe
Ingredients
1. Basmati rice (1c)
2. pure ghee (1tbsp)
3. sugar (1/2c)
4. cashew nuts (1tbsp)
5. saffron (few strands)
6. raisins (1tbsp)
7. green cardamom powder (1/2tsp)
8. sugar crystals (25gms)
Method of preparation:-
1. Take a bowl, soak rice in it for half an hour. Take a pan, heat ghee in it. Fry cashewnuts and raisins in it. Remove them from pan and then keep them aside. Add rice in the same pan and fry them until the rice begins to separate.
2. Take some warm water, dissolve saffron in it and keep it aside. Add boiling water of about 1 ½ cup to the rice and then mix the saffron water in it and keep it to cook.
3. When the rice gets half cooked then add sugar and keep it to cook until all the water gets absorbed and the rice gets cooked. Now add the cardamom powder in it. Now the kesari bhaat gets ready. Put it in serving bowl, decorate it with dry fruits and sugar crystals. Serve it hot.
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Jaipur Ki Gajak Recipe
Ingredients
1. Seesame seeds or til (1/2c)
2. pure ghee (2tbsp)
3. sugar (200gms)
4. cashew nuts (1/4c halved)
Method of preparation:-
1. Take a tray, grease it with little ghee. Take a pan, place it over low heat and then roast sesame seeds in it until they turn lightly brown in color. Then roast the cashew nuts in it. Mix left over ghee, sugar and 2 tablespoon of water in a pan.
2. Place the pan over medium heat and cook this mixture until it gets thick. Now take off the pan from the heat and then mix the roasted cashew nuts and sesame seeds in it.
3. Mix them properly and then place this mixture into the greased tray and level it. Cut it into desired shapes and keep it to cool. When it gets completely cooled then serve it in pieces.
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Gatte Ka Pulao Recipe
Ingredients
For Rice:-
1. Basmati rice (2c)
2. bay leaves (2)
3. green cardamoms (3)
4. cinnamon (2 inches)
5. black cardamom (2)
6. cumin seeds (1tsp)
7. ghee (6tbsp)
8. peas (1c)
9. asafoetida (1/2tsp)
10. garam masala powder (2tsp)
11. ginger paste (3tsp)
12. salt (to taste)
13. coriander powder (2tsp)
14. red chili powder (1tsp)
15. cloves (5 to 6)
16. water (4c)
For Gattas:-
1. Bengal gram flour or besan (1c)
2. oil (for deep frying)
3. salt (to taste)
4. cumin seeds (1/2tsp)
5. chopped mint leaves (1tbsp)
6. yogurt (2tbsp)
7. red chili powder (1/2tsp)
8. chopped ginger (1/2tsp)
9. soda bi carbonate (a pinch)
10. turmeric powder (1tsp)
Method of preparation:-
1. Take a bowl, mix all the ingredients of gatta in it and then add a little water to make dough. Take dough and divide it into six equal portions and the roll them on flat surface into cylindrical shape.
2. Then cook them for about 10 to 15 minutes in boiling water. Drain them and keep them aside to cool and then cut them into 1 inch pieces. Now take rice, wash them and soak them for about an hour.
3. Take a pan, place it over heat. Heat ghee in it and add cumin seeds, cloves and garam masala. Fry them and then add asafoetida powder in it. Then add ginger paste, bay leaves, black and green cardamom, cinnamon, red chili powder and coriander powder in it. Fry them for 2 to 3 minutes.
4. Now add drained rice, 4 cups of water and salt in it and cook them. When the water begins to boil then add peas and gattas. Cover the pan and cook until the water gets absorbed and the rice gets cooked. When the pulao gets ready then serve it hot.
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Rajasthani Daal Bati (Puffed Dough Dumpling With Lentil Curry) Recipe
Ingredients
For daal (Lentil Curry):-
1. Whole black gram or urad (3/4c)
2. rajma beans (2c)
3. ginger garlic paste (1tbsp)
4. finely chopped tomatoes (2)
5. finely chopped onions (3)
6. green chillies, slit lengthwise (2)
7. finely chopped coriander leaves (1c)
8. turmeric powder (1tsp)
9. chili powder (2tsp)
10. garam masala powder (2tsp)
11. ghee (4tbsp)
12. cream (2tbsp)
13. oil
14. salt (to taste)
For Bati (dumplings):-
1. Whole wheat flour, sieved (5c)
2. curd (2tbsp)
3. salt (to taste)
4. melted ghee (1c)
Method of preparation:-
1. Take a pressure cooker, cook black gram and rajma in it until it becomes soft.
2. Take a pan, heat oil of about 4 tablespoons in it. Add onions in it and fry them until they turn brown in color. Add tomatoes and ginger garlic paste in it and fry them and then add all the masalas, salt and beans and keep them to simmer until the gravy becomes thick. Add ghee and cream over it.
3. Take a bowl, add flour, curd, ghee and salt in it. Add little water to make dough and then knead the dough to make it soft. Make small balls of dough. Cover them and keep them aside for about 1 hour.
4. Then place them on the hot coals until they get puffed and spongy and turn golden in color. Keep them hot. Now take cooked dal in a bowl, garnish it with slit of green chillies and coriander leaves and then dip the hot bati in it and then serve it.
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Chana Dal Paratha Recipe
Ingredients
1. Refined flour or Maida (500gms)
2. chana dal (250 gms)
3. oil (200gms)
4. garam masala (1/2tsp)
5. salt (to taste)
6. red chili powder (to taste)
7. coriander or dhaniya powder (1/2tsp)
8. water (1glass)
Method of preparation:-
1. Take channa dal, soak it in a bowl for about 6 hours. Take a bowl, add maida, oil of 2 tablespoon and salt in it. Mix it and then add little water to make dough. Knead the dough to make it soft.
2. Take pressure cooker, add 1 glass of water and then boil soaked channa dal for one whistle in it. Now take off the cooker from the heat and drain the water and then grind the cooked dal.
3. Take a kadai, heat 2 tablespoon of oil in it and roast the dal paste in it for about 3 to 4 minutes. Mix all the masala in it and then take off the kadai from the heat and keep it to cool.
4. When it gets cool then stuff this mixture into the balls of dough. Roll these stuffed balls of dough to make thin parathas. Cook the parathas on hot tawa and then serve them with chutney and raita.
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Bedmi Puri Recipe
Ingredients
1. Moong dal (100gms)
2. maida (500gms)
3. garam masala (1tsp)
4. red chili powder (1tsp)
5. oil (4tbsp)
6. salt (to taste)
7. ground coriander (1tsp)
Method of preparation:-
1. Take a bowl, mix moong dal, ground coriander, salt, red chili powder and garam masala in it. Grind this mixture in a mixer to make paste.
2. Take maida in a bowl; add paste and oil in it. Now make dough by adding some water in it. Knead the dough to make it soft. Then take some dough in the palm of your hand and make small ball of it. In this way make small balls of dough. Then roll the balls on the flat surface to make purees.
3. Take a frying pan or kadai, heat oil in it for frying. Deep fry the puris in the hot oil and then drain them. Now the bedmi puris get ready to serve.
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Aloo Mangodi Recipe
Ingredients
1. Gram flour or besan (2tbsp)
2. oil (1tbsp)
3. mangodi (200gms)
4. yogurt (1/2c)
5. whole red chillies (2-3)
6. ginger paste (1tbsp)
7. potatoes (200gms)
8. cumin seeds (1/2tsp)
9. gram masala powder (1tsp)
10. coriander leaves (100gms)
11. bay leaf (1)
12. turmeric powder (1tsp)
13. tomato puree (2tbsp)
14. coriander seeds (1tbsp)
15. salt (to taste)
16. coriander powder (2tbsp)
17. red chili powder (1/2tsp)
Method of preparation:-
1. Take a bowl, beat curd in it and add gram flour, turmeric, red chili powder, salt and coriander powder in it. Mix all these ingredients properly.
2. Take potatoes, peel them and then cut them into small cubes of about 1cm in size. Keep them aside in water. Take tawa, place it over heat and then roast the mangodi on the heated tawa. Roast it until it turns slightly brown in color and becomes crispy.
3. Take a pan, place it over heat. Heat oil in it and add cumin seeds, brown bay leaf, whole red chillies, coriander seeds and salt in it and then cook them. Then fry the potatoes in it by stirring it until they turn golden brown in color.
4. Now add mangodi, yogurt mixture, ginger paste, tomato puree in the pan. Add water of 1 cup and then mix all the ingredients properly. Add garam masala and chopped coriander leaves in it. Cook for few minutes and then serve it hot in serving dish.
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