RAJASTHANI FOOD RECIPE

RAJASTHANI DAAL BATI
( Puffed Dough Dumplings With Lentil Curry )

Ingredients:

For daal (Lentil Curry):
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste

Preparation:

• Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
• Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
• Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
• Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating. 

RAJASTHANI GHEVAR RECIPE

Ingredients:

3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:

1 1/2 cups Sugar
1 cup Water

Topping:

1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil

How to make rajasthani ghever :

• Prepare sugar syrup of 1 thread consistency and keep aside.
• In a large bowl put ghee.
• Add milk, flour and 1 cup water. Mix together to make a smooth batter.
• Dissolve colour in some water and add to batter. Add more water as required.
• Batter should be of running consistency.
• Take an aluminium or steel cylindrical container.
• The height should be at least 12". And diameter 5-6".
• Fill half with ghee. Heat.
• When ghee is hot, take a 50 ml, glassful of batter.
• Pour in centre of ghee, slowly in one continuous threadlike stream.
• Allow foam to settle. Pour one more glassful in hole formed in centre.
• When foam settles again, loosen ghevar with an iron skewer inserted in hole.
• Place on a mesh to drain excessive oil.
• Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
• Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
• Cool a little, top with silver foil.
• Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
• Ghevar is ready to be served.

JAIPURI MEWA PULAO RECIPE (Dry Fruit Pulao)

Ingredients:

2 cups long grained white rice
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk

Preparation:

• Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
• Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
• As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
• Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.

RAJASTHANI MOONG DAL HALWA RECIPE

Ingredients:

100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
4-5 Currants

Preparation:

• Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
• Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
• Heat water in a pan, add sugar and boil the mixture till sugar melts.
• Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
• Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve. 

RAJASTHANI CHURMA LADDOO RECIPE

Ingredients:

200 gms Wheat flour
400 gms Ghee
100 gms Khoya / Mawa
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (small)
1 inch Dalchini

Preparation:

• Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.
• Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.
• Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.
• Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
• Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati. 

CHANE JAISELMER KE RECIPE

Ingredients:

3 - 4 green chillies chopped
1 tsp garam masala powder
2 tblsp oil2 tbsps.
2 inch cinnamon
1/4 tsp asafoetida
1 cup bengal gram, black (kale chane)1 cup
1 1/2 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
4 tsp bengal gram flour (besan)
salt to taste
1 tsp turmeric powder
1 tsp cumin seeds
1 medium sized onions
2 tsp chaat masala
2 -3 black cardamoms
1 cup coriander leaves chopped
2 tblsp pure ghee2 tbsps.
5 - 6 cloves

How to make chane jaiselmer ke :

• Soak bengal gram overnight in 4 cup water.
• Drain, mix in 6 cup of water and pressure stir fry till done.
• Mash the grams slightly.
• Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
• Mix in asafoetida and choped green chillies, sauté.
• Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sautéed whole garam masala.
• Keep stirring till it boils.
• Mix in the grams along with the water they were boiled in.
• Mix in salt to taste.
• Mix well.
• Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
• Serve hot decorated with cut coriander leaves and onion rings.

KHASTA PURI RECIPE

Ingredients:

salt to taste
1 tsp carrom seeds (ajwain)
oil to deep fry
3 cup refined flour (maida)
3 tblsp oil

How to make khasta puri :

• Mix everything refined flour, carrom seeds, salt and 3 tblsp of oil.
• Mix in enough warm water to make a firm dough.
• Keep covered for an hour.
• Make small size balls and roll out puris.
• Heat up oil and deep fry the puris on medium heat up till golden and crisp.

MAKKI PANEER PAKORA RECIPE

Ingredients:

1/2 tsp cumin powder
2 tblsp coriander leaves chopped
oil for deep frying
6 tblsp bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)

How to make makki paneer pakora :

• Crush the corn in a blender.
• Grate the cottage cheese.
• Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
• Mix in crushed corn and stir fry.
• Mix in salt and mix.
• Mix in milk and stir fry to get a creamy texture.
• When the corn is cooked, transfer to a round dish and cool.
• Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
• Adjust salt and mix well.
• Mix in besan for binding and mix in a little milk if the mixture is too thick.
• Make even sized balls with hand or tablespoon.
• Heat up oil and deep fry the pakoras on medium heat up till golden brown.
• Remove and keep on an absorbent paper to soak excess oil.
• Serve hot.

GATTA KADHI RECIPE

Ingredients:

1 tblsp vegetable fat (ghee)
1/2 tsp coriander seeds
oil for deep frying
a pinch baking powder
2 cup coriander leaves chopped
1 tsp red chilli powder.
1 tsp turmeric powder
1 tsp turmeric powder
2 cup bengal gram flour (besan)
4 curry leaves
salt to taste
1 tsp red chilli powder
1/4 tsp cumin seeds
2 cup yogurt
1 tsp green chillies chopped

How to make marwadi gatta kadhi :

• Keep 2 tblsp besan aside for kadhi.
• Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt.
• Mix in water little at a time to make hard dough.
• Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
• Take off and cut into small pieces.
• Deep-fry these pieces in medium hot oil until lightly browned.
• Remove and leave aside.
• Mix remaining besan with curd thoroughly.
• Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment.
• Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
• Mix in water, adjust salt and stir fry until it returns to medium thick consistency.
• Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.