Lauki ka raita

Thandai Kulfi

Thandai Kulfi is very apt for any occassion, the most trusted Dessert of India where there is no denying the fact that it was the most popular sweet dish in olden days and even today people crave for it in weddings, in parties.

No doubt the old cities are still running their age old kulfi shops in the four walls of cities like Delhi, Jaipur, Indore,Agra and in every corner of India.

So this Rakhi to offer the best Kulfi I have come up with a new exotic Rose Thandai Kulfi.

This will be a very traditional yet mouth watering dessert for your Rakhi get together.















Ingredients Required are

• 2 lt full creme milk
• Thandai Powder or Syrup 150 ml
• Sugar 100 gm
• Rose Petals Red

Method

• Boil the milk and it reduce to half of it's quantity and continuously stir it  after every 3- 4 minutes
• Add sugar and again boil for few minutes
• The add Thandai syrup and red rose petals
• Mix it well and keep it to cool down
• Fill it in moulds and let it freeze for 9-10 hours.
• Decorate with chopped pistachio and rose petals.

Rakhi Special

Rakhi Special

Rakhi is not too far and what is just sizzling in my mind is the aroma of dishes floating on my dining table.

When the bond of love between a brother and sister strengthens it is spread all over and this festivity is more enjoyed when the mouth watering food is spreading its flavours all through your house.

What I have planned for this Rakhi is Breakfast and Lunch menu including Beverages, Snacks and The Main Course.

Kheer
First of all the saffron and almond Kheer will be prepared.

Ingredients include

• Milk   2 lts
• Sugar 250 gms
• Saffron Strands 5-7
• Sliced Almonds 10-15
• Rice (broken small pieces)75 gms

Method

• Boil the milk in a pan with heavy bottom
• Add rice in it and also cook them
• When the rice gets soft add saffron and sugar
• Cook it for few more minutes
• Decorate with Sliced Almonds and let it cool and Serve Chilled.

Rajasthani Kanji vada

Ingredients

Green gram (moong dal) (2 cups)
Ginger-green chilli (adrak-hari mirch) paste (1 tsp)
Asafoetida (hing) (½ tsp)
Salt (to taste)
Fennel seeds (saunf) (½ tsp)
Oil (for frying)
Black mustard seeds (sarson), powdered (½ cup)
Black salt (kala namak) (1 tbsp)
Lal Mirch Red Chilli Powder (2 tsp)
Salt (to taste)
Method
• The Kanji has to be prepared a few days in advance.
• Mix up all the ingredients for the Kanji in a paraat (big, flat plate with shallow edges) and then grind them into a fine powder.
• Now, dissolve the powder in a bowl containing about 1 litre of water.
• Cover and keep out in the sun for at least 2 days so that all the flavours come out and get mixed thoroughly. 
FOR VADA
• Overnight-soak the moong dal.
• Drain out the water the following morning and grind the dal into a coarse paste by using very little water. Also add in the green chilli-ginger paste, saunf, hing and salt. Mix well.
• Heat oil in a kadhai and plop small balls of this dough into it. Deep-fry the Vadas till they have turned golden brown in colour.
• Drain the Vadas on an absorbent paper and then transfer them into a bowl containing cold water.
• Drain and squeeze out all the water from the Vadas by lightly pressing each of them. Take good care that the Vadas do not break.
• Next, place the Vadas in the Kanji and allow them to soak for at least an hour. 
• Serve as and when required.

Rajasthani Dhungari Chhaach (Smoked buttermilk)

Ingredients

Curd (dahi) (1 cup)
Green chillies, crushed (1-2)
Ginger, crushed (1 inch)
Salt (to taste)
Rock salt (1 tsp)
Cumin powder (jeera) (1 tsp)
Water (as required)
Oil (1 tsp)
Asafoetida (hing) (a pinch)
Mustard seeds (sarson) (1 tsp)
Coriander leaves (hara dhania), chopped (1 tbsp)
Mint leaves (1 tbsp, optional)
Bay leaf (tejpatta) (2)
Coal (2)
Desi ghee (1 tbsp)
Cumin seeds (jeera) (1 tsp)

Method

In a bowl, add curd, crushed green chillies and ginger. Whisk it. Now, add salt, rock salt, jeera powder and water. Blend all the ingredients using a blender.
Now heat oil in a pan. Once it is hot, add hing and sarson.
As the sarson starts crackling, remove it from flame and pour it on top of the buttermilk.
For dhungar, place a bay leaf, pieces of live coal in a heatproof bowl and pour hot ghee over it. 
Now add jeera to it.
Then put this bowl in a big vessel and cover it immediately with a lid to prevent the smoke from escaping.
After sometime, remove the smaller bowl from the big vessel, pour chaas in it and cover it again for 20 min.

Rajasthani Mirchi Tapora

Ingredients

Green chillies, chopped (1/2 cup)
Fresh cream (3 tbsp)
Oil (1 tbsp)
Cumin seeds (jeera) (1/2 tsp)
Asafoetida (hing) (pinch)
 Dhaniya Coriander Powder (1 tsp)
Fennel seed powder (saunf) (1 tsp)
 Haldi Turmeric Powder (1/2 tsp)
Raw mango powder (amchur) (1/2 tsp)
Method
Wash chillies, remove stalks and chop into small pieces.
Heat oil in a kadhai. Add jeera and hing and sauté for half a minute till aromatic.
Add in  Haldi Turmeric Powder,  Dhaniya Coriander Powder and saunf powder and sauté for another two–three minutes.
Add green chillies and stir well. Follow through with salt and amchur, and stir well.
Cook the chillies for 2 more minutes on a low flame.
Stir well and add fresh cream. Stirring continuously, cook for 1 more minute.
Malai mirch is ready to be served as an accompaniment to roti. You may also serve the dish with Jaisalmeri Kala Chana and paratha.

Rajasthani Kachri ki chutney

Ingredients

Wild cucumber (kachri), grounded (1/2 cup)
Oil (2 tbsp)
Lal Mirch Red Chilli Powder (2 tbsp)
Haldi Turmeric Powder (1 tsp)
Curd (dahi) (1 cup)
Fennel seeds (saunf) (2 tsp)
Cumin seeds (jeera) (1 tsp)
Dry red chilli (sabut lal mirch), freshly ground (1 tbsp)
Salt (to taste)
Method
Heat oil in a kadhai. Add in jeera and garlic. Sauté for a few seconds till the ingredients are aromatic.
Add chopped onion and fry till it turns brown.
Put in the kachri,  Lal Mirch Red Chilli Powder,  Haldi Turmeric Powder, salt, saunf, grounded lal mirch and curd. Mix well.
Cook on a low flame, stirring occasionally, until the oil starts separating.
Serve as a side dish and refrigerate the rest in an airtight container.

Lehsun ki Chutney

Ingredients

Red chillies (8–10)
Garlic cloves (10–12)
Cumin seeds (jeera) powder (1 tsp)
Lemon (2 tbsp)
Salt ( to taste)
Method
Soak red chillies for an hour in half a cup of water. Once thoroughly soaked, deseed and keep aside.
In a blender, grind garlic cloves and red chillies into a fine paste.
Add lemon juice, salt and jeera powder and blend again.
Transfer to a serving bowl and enjoy with Dal Baati  or your favourite snack.

Rajasthani Doodhiya Kheech

Ingredients

Whole wheat (gehun) (1 cup)
Sugar (1/2 cup)
Full cream milk (2 cup)
Cardamom powder (elaichi) (1 tsp)
Saffron strands (kesar) (2–3)
Almonds, slivered, optional (for garnishing)
Method
Wash wheat 2–3 times and soak in water overnight.
In the morning, drain the excess water and grind the wheat into a coarse paste without adding water.
Pressure-cook the wheat with 1 cup of milk and ½ cup of water through two whistles.
In a kadhai, heat the remaining milk on low flame along with sugar and kesar till it has reduced by half.
Now add the cooked wheat and elaichi powder to the reduced milk and mix well.
The kheech is ready. Garnish with almonds and serve hot.

Adrak Nimbu Ka Sharbat

Ingredients

Ginger (adrak), sliced (1 tbsp)
Fresh mint leaves (pudina) (1/4 cup)
Lemon juice (nimbu ka ras) ((3 tbsp))
Sugar syrup (3/4 cup)
Black salt (1/2 tsp)
Ice cubes ( as required)
Lemon slice for garnishing (1)
Method
Grind ginger, 15 mint leaves, ice cubes, 1/4 cup sugar syrup and lemon juice in a mixer.
Add black salt, 3 cups of water and the remaining sugar syrup to the mix.
Pour this sharbat into a tall glass, garnish with remaining mint leaves, lemon slice and serve.

Rajasthani Mohan Thaal Recipe

Mohan Thal

Preparation Time: 30 mins
Cooking Time: 1hr






Ingredients:
Bengal Gram Flour - 180 gms
coarsely grounde Ghee - 160 gms
Cardamom - 4, powdered

For the Sugar Syrup:
Sugar - 200 gms
Water - 180 ml
Milk - 30 ml

For the Garnish:
Almonds - 2 tblsp, chopped
Pistachios - 2 tblsp, chopped
Method of preparation:
1. Place the gram flour in a thali.
2. Heat ghee and pour half of it over the flour.
3. Rub the ghee into the gram flour with the palms till it resembles bread crumbs.
4. Heat the remaining ghee.
5. Add the flour and stir continuously till golden brown.
6. Remove from heat and allow to cool.
7. To prepare the sugar syrup, heat water, add the sugar and simmer for 10 minutes.
8. Add milk to the sugar syrup. You will see a black layer floating on top. These are the impurities in sugar. Remove them with the help of a spoon.
9. Simmer till it is of one thread consistency.
10. Add the browned gram flour to the sugar syrup and stir well.
11. Pour into a greased thali and spread evenly.
12. Garnish with almonds and pistachios and allow to cool for 4 to5 hours.
13. Cut into squares.
14. If desired, decorate with silver foil before sprinkling almonds and pistachios

Rabdi Faloda Recipe

                           

Ingredients(1 cup = 250 ml) ⅓ cup falooda sev
4 to 5 tbsp soaked sabja seeds/sweet basil seeds (soak about ½ tbsp sabja seeds in enough water)
4 cups chilled whole milk
4 scoops of vanilla ice cream
5 to 6 tbsp rose syrup
5 to 6 shelled pistachios, sliced or slivered
5 to 6 cashews or almonds, sliced
5 to 6 golden raisins

how to make the recipe:

soak ½ tbsp of sabja seeds in water for about 30 to 40 mins. once they swell. drain and then keep aside.
prepare the falooda sev according to package instructions.
if cooking the sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
in 4 glasses each, add 1.5 to 2 tbsp rose syrup. depending upon your taste you can add less or more. 2 tbsp of rose syrup makes it more sweet.
then add 1 or 1.5 tbsp of sabja seeds
add 1 to 1.5 tbsp of the falooda sev.
in a slow stream, pour about ¾ to 1 cup milk.
then top with one scoop of vanilla ice cream.
garnish with a few raisins, sliced pistachios, almonds or cashews.
serve the falooda immediately.

Rajasthani Papad Mangodi ki Sabzi

Papad Mangodi ki Sabzi

Mangodis are made with seasoned moong dal paste. Shaped like small rounds or thin strands they are sun-dried and stored for use throughout the year. The intense desert sun helps to dry them rather quickly. Nowadays, they are also available at most provision stores. In the past, all the womenfolk got together for the day to make these mangodis or papads and also catch up on their gossip. This tradition still exists in rural India and some enterprising women have also made a small industry of making both mangodis and papads. This recipe uses both these ingredients to make a tongue tickling dish that can be made in a jiffy and enjoyed with steamed rice or parathas.

Preparation Time: 5 mins.

Cooking Time: 25 mins.

Serves 4.

Ingredients

1 cup Moong Dal Mangodi

4 large sized raw urad dal papads, torn into small pieces

1 cup curds (dahi)

2 tsp chilli powder

4 tsp coriander (dhania) powder

1 tsp dried mango powder (amchur)

1/4 tsp turmeric powder (haldi)

1 tsp cumin seeds (jeera)

1/2 tsp mustard seeds ( rai / sarson)

a pinch of asafoetida (hing)

2 tsp ginger-green chilli paste

4 tbsp oil

salt to taste

How to prepare

Crush the mangodis coarsely using a mortar and pestle.

Heat 2 tablespoons of oil in a pressure cooker, add the crushed mangodis and sauté for 2 to 3 minutes. Add 1 cup of water and pressure cook for 3 to 4 whistles until the mangodis are soft. Keep aside.

In a bowl, combine the curds, chilli powder, coriander powder, amchur and turmeric powder and whisk well.

Heat the remaining oil in a pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste and sauté for a few seconds.

Add the curd mixture and salt and cook over a slow flame, while stirring continuously. Bring to a boil.

Add the mangodis (along with the water in which they were cooked) and papads and simmer for about 4 to 5 minutes.

Serve hot

Rajasthani Papad ki Sabji Vegetarian

Papad ki subzi


Papad is a dried rice or flour based pancake which can be consumed wither by frying or by roasting. Papad is served as a snack, an accompaniment or an appetizer. 

Ingredients : 
200 gms - Papad (fried and broken into 2/3 inch pieces)
6 tbsp - Ghee
300 gms - Yoghurt
1 tsp - Cumin seeds
2 tbsp - Coriander powder
1 tsp - Red chilly powder
4 tbsp - Ginger-garlic paste
1 tsp - Chopped ginger
1 tbsp - Chopped green chillies
2 tbsp - Chopped fresh coriander
Salt to taste

How to prepare

- Heat ghee in a pan add the cumin seeds. When it crackles add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
- Saute for 3-4 minutes over medium heat, add chopped ginger and green chillies.
- Add the beaten yogurt and saute for another 3 minutes.
- Add 1 cup of water and bring to a boil.
- Put the papad pieces into the boiling gravy and simmer for 6 - 7 minutes.
- Season to taste, remembering that papad is already salted. Garnish with fresh coriander.