Marwari Shahi Gatta Kadhi

Though i'm a Rajasthani, but seriously i don't know much of rajasthani cooking. I ate everthing my mom made, but was never much interested in its recipes. And as we were born and brought up in a cosmopolitan city, all the cusines from all parts of india were so mixed up that we could hardly differenciate. For us south indian idli dosa, gujrati dhokla or gatta kadhi or punjabi chole ,these all were our regular meals.So when this event RCI Rajasthan was accounced, and i read comments that people don't know much about rajasthani cuisine, i was in the same plate.....haha
But hey, i know some, so here goes my first one...

Ingredients:

For the gattas

3/4 cup Bengal gram flour (besan)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/2 tspn ajwain (carom seeds)
a pinch baking powder
2 tsp oil
salt to taste

For the kadhi 

2 cups curds, beaten
1 tbsp Bengal gram flour (besan)
4 to 6 curry leaves
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)

1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tsp oil
salt to taste

For garnish

2 tablespoons chopped coriander

Method:

For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tbsp of water.
Knead well, rest it for 10 minutes and then divide into three or four equal portions, roll them in cylindrical shape

Khandvi

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Preparation:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Undhiyo

Ingredients

6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 - 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scraped
a pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya 1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste

How to make undhiyo :

• Wash, take off and dice potatoes, yam and raw bananas.
• Wash brinjals and slit them into four without cutting the stem.
• Make a paste of garlic, green chillies and ginger and mix cut coriander.
• Mix all the muthiya ingredients except oil and prepare a firm dough.
• Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Deep fry in hot oil, remove and keep aside.
• String beans and cut into one-inch long pieces.
• Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
• When mustard seeds crackle mix in ground masala and broad beans.
• Put the rest of the vegetables in layers one on top of the other.
• Sprinkle salt and turmeric powder.
• Stir fry for five minutes on high flame heat.
• Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
• Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
• Shake the vegetables occasionally but do not use a spoon to stir.
• Serve hot decorated with scraped coconut

Shahi Kaju Aloo

Ingredients:

300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

How to make shahi kaju aloo:

• Wash potatoes and peel and cut them into 1 inch pieces.
• Fry the potatoes to a deep golden brown and keep aside.
• Grind cashewnuts, ginger and garlic to a paste in a grinder.
• Keep this paste aside.
• Heat some of the oil in a heavy bottomed pan.
• Add black cumin and bay leaf.
• Wait for 30 seconds till cumin seeds stop spluttering.
• Add onions and cook on low flame till onions turn soft but do not let them turn brown.
• Add turmeric and garam masala. Stir to mix well.
• Add the paste prepared earlier. Cook for 1 minute.
• Add yogurt and stir fry till water evaporates.
• Cook till it dries.
• Add milk and about 1/2 cup of water to the gravy.
• Boil and simmer for 2 -3 minutes.
• Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
• Cook on low flame till the gravy thickens and coats all the potatoes.
• Serve hot with nan or paranthas

Biryani Badshahi Recipie

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

DAL BATI

Ingredients

For dal:
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 Nos - Onions chopped finely.
2 Nos - Tomatoes, chopped finely.
2 tsps - Garam masala powder.
2 tsps - Chilli powder.
1 tsp - Turmeric powder.
1 tbsp - Ginger-garlic paste.
2 Nos - Green chillies, slit lengthwise.
2 tbsps - Cream
4 tbsps - Ghee (Clarified Butter)
1 cup - Coriander leaves, chopped finely.
Oil to fry
Salt to taste.

For dumplings:
5 cups - Whole wheat flour, sieved.
1 cup - Ghee, melted.
2 tbsps - Curd.
Salt to taste.

 Instructions :

- Pressure cook rajma and black gram till it becomes soft.
- Heat 4 tbsps oil, Add onions and saute till brown
- Add ginger-garlic paste and tomatoes and saute
- Add all the masalas, beans and salt and 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 dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

DAL DHOKLI

DAL DHOKLI

 

Ingredients:

250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.

Preparation:

·         Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.

·         Wash tuver dal and pressure cook it for three whistles.

·         Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.

·         When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.

·         Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.

·         Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.

·         Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves