08.17.11

Vegetable Khichdi Recipe

Ingredients:
1 cup rice1 cup
2 tblsp ghee
1/2 cup green gram divide (moong dal)
1/2 cup french beans chopped
1 tsp cumin seeds
1 cup cauliflower florets
1/2 cup carrots chopped
a pinch asafoetida
1 cup peas
4 cup water
1/2 tsp turmeric powder
How to make vegetable khichdi :
  • Wash rice and dal together.
  • Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
  • Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
  • Mix in 4 cup of boiling water and salt.
  • Cover and stir fry on low heat up till done.
  • Serve with pure ghee.

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08.17.11

Rajasthani Bhindi Recipe

Ingredients:
1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds
How to make rajasthani bhindi :
  • Wash and wipe the ladyfingers.
  • Snip off the two ends and slit on one side.
  • Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
  • Mix in a tblsp of oil and salt and mix well.
  • Stuff this masala into the ladyfingers.
  • Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
  • Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
  • Uncover and stir fry till the ladyfingers are crisp.
  • Serve hot.

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08.17.11

Papad Ka Shaak

Ingredients:
1/2 cup plain boondi
1/2 red chilli powder
2 -3 red chillies whole
1 tsp coriander powder
1 tblsp bengal gram flour (besan)
1 tsp garam masala powder
3 tblsp oil
2 big size papads
1/4 tsp turmeric powder
a pinch asafietuda
1/4 tsp cumin seeds
1 cup yogurt (sour)
How to make papad ka shaak :
  • Roast papads and break into medium sized pieces.
  • Whisk everything the yogurt, besan and 1 cup of water.
  • Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.
  • Strain and keep aside.
  • Heat up oil.
  • Mix in cumin seeds.
  • When they begin to crackle, mix in asafoetida and broken red chillies.
  • Fry for a minute or so.
  • Mix in red chilli powder and beaten yogurt.
  • Mix in rest of the masalas and stir continuously.
  • As it begins to boil, mix in the papad and boondi.
  • Boil for a couple of minutes and decorate with cut coriander leaves.
  • Serve hot.

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08.17.11

Paneer Bhare Papad Recipe

Ingredients:
4 moongdal papads4
1 medium onion finely chopped
salt to taste
1/2 cup cottage cheese grated (paneer)
2 green chillies
2 tblsp coriander leaves finely chopped
1 capsicum finely chopped
oil (if frying) to deep fry
1 tsp chaat masala
for stuffing
How to make paneer bhare papad :
  • Halve the papads.
  • Prepare the stuffing by mixing all the ingredients together.
  • Roast the papads, one piece at a time.
  • While they are still hot roll to make ½” diameter cylinders.
  • Spoon in the stuffing carefully and serve immediately.
  • Alternatively apply little milk or water to the whole papad, put the mixture on one side and roll cylindrically, deep fry in hot oil and serve.

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08.17.11

Methi Ke Gatte Recipe

Ingredients:
2 – 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil
Tempering
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida
How to make methi ke gatte :
  • Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
  • Mix in mustard oil and enough water to knead into a firm dough.
  • Divide into equal parts and roll into cylinders.
  • Boil some water in a pot and mix in these cylinders (gattes) for 15 – 20 minutes.
  • Drain, cool and cut into 1″ long pieces.
  • Heat up oil to smoking point.
  • Take off the heat up and cool slightly.
  • Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
  • Sauté.
  • Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
  • Stir to mix well.
  • Serve hot.

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08.16.11

Sabz Sangar Recipe

Ingredients:

100 gms Sangar
1 Bay Leaf
4 tbsp Mustard oil
5 – 6 Red chilly (dry and sabut)
1 tsp Mustard (grounded)
1/2 cup Curd
1 pinch Hing
5 tsp Amchur (dry and sabut)
1/2 tsp Jeera Water for soaking
1 cup Water
1/2 tsp Red chilly powder
1/2 tsp Haldi
1 tsp Garam masala
1 tsp Amchur
1/2 tsp Dhaniya powder
1/2 tsp Sugar
Preparation:
  • Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.
  • Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
  • Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
  • When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
  • Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
  • You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.

08.16.11

Papad Sabzi Recipe

Ingredients:

2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water
Preparation:
  • Break the papads into 1 inch squares.
  • Heat ghee in a saucepan, add seeds.
  • Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
  • Add turmeric, water and salt. Boil.
  • Add papads and coriander.
  • Boil for 3-4 minutes.
  • Serve papad ki sabzi hot with chappatis.

08.16.11

Pakori Kadhi Recipe

Ingredients:
100 gms Mung Dal
1 1/2 tsp Salt
200 gms Curd
1 tsp Red chilly powder
2 Red chilly (sabut and dry)
1 tsp Dhaniya
3 – 4 Curry Leaves
1 pinch Haldi
1 pinch Soda
2 cup Oil for frying pakories
1/2 tsp Mustard seeds (motti)
2 tbsp Oil (for tadka)
Preparation:
  • Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
  • Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
  • Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.
  • Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
  • Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
  • Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.

08.16.11

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.

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08.16.11

Marwadi Gatta Kadhi

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.