recipes/001

RAJASTHANI RECIPES

Mooli Dal
Ingredients:
Chana dal 100 gm
Urad dal 50gm
Tuvar dal 100 gm
Moong dal 100 gm
Mooli (Radish) 400gm (thinly sliced)
Coriander leaves – 10 gms
Green chilli – 4 nos small
Ginger half inch
Tomato 2 medium size
Red chilli powder 1 tsp
Haldi a pinch
Salt as per taste
Garam Masala 1 tsp
Kasuri Methi 1 tsp
Jeera seeds 1 tsp
Ghee / oil / butter 100 gm

Method
Heat oil in a pan; add jeera, cubed tomatoes, finely chopped ginger, fry them well, now add red chilli powder, haldi, salt, garam masala, green chillies and coriander finely chopped. Reduce the flame and heat well till it becomes a paste. Now add the channa, tuvar, moong, urad dals which have been previously boiled and mashed. Now add the thinly sliced radish. Boil for some more time and switch off the flame.

You may relish this wish chapattis, pooris, rice, parathas, etc.

Khichdi
Ingredients:
Rice 250 gms rice (used for dosa)
Split moong dal 100 gms
Tuvar dal 100 gms
Salt half tea spoon
Haldi a pinch
Red chilli powder 1 pinch
Ghee / oil / butter 100 gm
Tomato 100 gm (small size)
Green chilli finely chopped half tsp
Ginger ¼ inch
Garam masala 1 tsp
Jeera 1tsp

Method
Wash the rice and all the dals and keep to boil. In a separate pan heat oil, add jeera, fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala.

Mix the boiled rice and dals along with the above masala and heat till they blend well. When finally done garnish with coriander leaves, (ginger juliennes) For a variation you may add any one of the following: potato / carrots / palak / cauliflower / Methi leaves /sweet pumpkin.

Dal Peshawari (Langar Dal – Punjabi)
Ingredients:
Chana dal 100 gm
Moong dal (full) 100 gm
Black urad dal (full) 100 gm
Red chilli powder 1 tsp
Haldi 1 tsp
Salt 1 tsp Dhania powder 1 tsp
Garam Masala ½ tsp
Kasturi Methi 1 tsp
Kashmiri Mirch (Deggi Mirch) powder ½ tsp
Jeera 1 tsp
Ghee / oil / butter 100 gm
Tomato 2 medium finely chopped
Green chilly 2 finely chopped
Ginger ½ inch
Coriander leaves 10 gms

Method
In a separate pan heat oil, add jeera , Kashmiri mirch, fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala.

Mix the boiled dals along with the above masala and heat till they blend well. When finally done garnish with coriander leaves.

Vegetable Biriyani
Ingredients
200 gm basmati rice
Red chilli powder ½ tsp
Haldi ½ tsp
Salt ½ tsp
Garam Masala ½ tsp
Jeera ½ tsp
Oil / Ghee / Butter 100 gm
Kasturi Methi 1 tsp
Pudina finely chopped 2 tsp
Ginger ½ inch juliennes
Green chilli juliennes 2 nos
One cup of cubed carrots, cauliflower, beans, potato.
Kewda essence 1 tsp

Method:
Boil basmati rice and the vegetables separately. In a separate pan heat oil, add jeera , fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala. Now add this mixture to the cooked basmati rice and vegetables. Add the pudina leaves and Kewda essence and mix well. Serve with raitha, plain curds, dal makhni, etc.

Malai Kofta
Ingredients
5 potatoes boiled
1 cup bread crumbs
½ cup dessicated coconut
¼ cup mixed dry fruits – ground
2-3 green chillies chopped
½ cup coriander leaves
Sugar and Salt to taste
1 ½ cups curd
3 blanched tomatoes – ground
½ tsp chilli powder
½ tsp turmeric powder
¾ tsp garam masala powder
1 tsp cumin seeds
½ cup curd, a pinch of soda-bi-carb
1 tsp oil
1tsp sugar, 1tbsp pure ghee for frying

Method:
For Malai Kofta: Mash the potatoes and make lemon-sized balls. Mix coconut, dry fruits, chillies, coriander leaves, salt and sugar for filling. Put in a small quantity of this stuffing in a potato ball, roll each ball in bread crumbs and deep fry in oil. Drain and keep aside.

Heat 4 tbsp of oil in a pan, add cumin seeds, ground tomatoes and curd. Fry till done. Add powdered spices, sugar and salt along with 2 cups of hot water. Simmer over a low flame till the grave is done. Add cream, mix well. Drop in the koftas. Cook for 2-3 minutes, serve hot garnished with coriander leaves. Relish it hot with paranthas.