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.

Non Bake Cookies

Ingredients

1 1⁄2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1⁄2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips


Method

Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until just set and cut into bars

Naan Recipe

Ingredients

4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt

Mix together flour, baking powder and salt.
Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
Remove naan from the oven and brush it lightly with melted butter if you like.
Continue this way with all the dough, stacking the breads into a napkin-lined basket.
Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

Corn Balls

Ingredients:

1 Teacup boiled corn
4 Boiled potatoes
4 tbsp Grated cheese
4 Green chillies
2 tbsp Coriander
225 gms Paneer
Breadcrumbs
1 Teacup maida
Chilli sauce
2 Teacups milk
4 tbsp Butter
4 tbsp Maida
Salt to taste
Oil


How to make Corn Balls:
Melt the butter in a pan and seethe the flour for about half minute.
Pour the milk into it and cook till the sauce becomes thick.
Chop the paneer and potatoes.
Mix the corn, cheese, potatoes, green chillies, paneer, coriander and the above prepared sauce.
Add salt and mix well.
Make the balls. Mix the flour thoroughly in 1-1/2 teacups of water.
Dip the balls in flour paste.
Roll the balls in breadcrumbs.
Deep-fry these balls in oil.
Cornballs are ready to serve.

Rajasthani Malpua

Ingredients

For The Chenna

4 1/2 cups full-fat milk

1 1/2 tbsp lemon juice

For The Syrup

1 1/4 cups sugar

For The Malpuas

1 cup chenna (recipe above)

a pinch of nutmeg (jaiphal) powder

1 1/2 tbsp cornflour

a few saffron (kesar) strands

ghee for deep-frying

For The Garnish

1 tbsp almond (badam) slivers

1 tbsp pistachio slivers

Method 

For the chenna

Heat the milk in a deep non-stick pan, add the lemon juice gradually and stir it gently.

The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.

Strain out all the whey using a strainer and keep the chenna aside for 10 to 15 minutes till all the whey is drained out.

Remove the chenna onto a clean plate and knead gently so that it is free of lumps, taking care not to apply too much pressure while kneading the chenna. Keep aside.

For the sugar syrup

Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously.

Remove from the flame and keep aside.

For the malpuas

Combine all the ingredients in a deep bowl and knead well into a dough.

Divide the dough into 10 equal portions.

Place a small piece of wet muslin cloth on a flat surface, place a portion of the dough in the centre and cover with another wet muslin cloth. Fatten it with wet hands to make a 75 mm. (3”) diameter circle.

Heat the ghee in a shallow kadhai and deep-fry the malpua on a medium flame till it turns golden brown in colour from both the sides.

Remove the malpua using a slotted spoon and immerse it in the sugar syrup immediately.

Allow them to soak for approx. 5 minutes.

Repeat the steps 3 to 6 to make 9 more malpuas.

Drain the malpua from the sugar syrup and place it on a serving plate.

Serve hot garnished with almonds and pistachios.

Gujrati Dhokla Recipe

Ingredients 

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• Gram flour (besan) sieved 2 cups

• Yogurt beaten 1 cup

• Salt to taste

• Turmeric powder 1/2 teaspoon

• Green chilli-ginger paste 1 teaspoon

• Oil 2 tablespoons

• Lemon juice 1 tablespoon

• Soda bicarbonate 1 teaspoon

• Mustard seeds 1 teaspoon

• Fresh coriander leaves chopped 2 tablespoons

• Coconut scraped 1/2 cup

Method

Step 1

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

Step 2

Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.

Step 3

In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

Step 4

Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

Step 5

Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Step 6

Serve, garnished with chopped coriander leaves and scraped coconut.