Monday, April 4, 2016


Rajasthan--The land of kings and hence rich culture. You will find the food rich with ghee , also the dishes you will see here are becasue of lack of fresh vegetables here so people prefer home recipies from besan, etc.

Aloo ka Bharta 
 4 -5 Boiled Potatoes (Big)
2 Onion (finely chopped)
2 Green Chilies (chopped)
Few Coriander Leaves (chopped)
1 tsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/2 tsp Jeera (roasted and powdered)
*Peel the potatoes and mash them coarsely.
*Add all the other ingredients and mix well.
*Serve aloo bharta with baati.
Papad ki Sabzi
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
*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.

Gatte Ki Sabzi


200 gms Besan
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
Preparation :
*Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder
*Make a stiff dough. Make 5-6 thin and long strips of the dough.
*Put these strips in boiling water and cook for 5 minutes. Cut these into small pieces.
*In the curd add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. haldi to the curd. Mix well.
*Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
*Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
*Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Gatte ki sabzi is ready to serve hot with chapatis

Kesari bhaat

 1 tblsp cashewnuts
1 tblsp raisins
1 cup basmati rice
1/2 tsp green cardamom powder
1/2 cup sugar
1 tblsp pure ghee
1/2 tbsp sugar
few strands saffron
*Soak rice for half an hour.
*Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
*In the same ghee mix in rice and stir fry till rice starts separating.
*Dissolve saffron in warm water and keep aside.
*Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
*When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
*Finally mix in the cardamom powder and decorate it with fried dry fruits
*Serve hot.
It's specially prepared during Basant Panchami


Daal Bati Churma

 For daal :
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 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Salt To Taste
For Bati:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into 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 daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating.



* Kair
* Sangri
* kumthe
* water to boil
* 1/2 tsp salt
* 1/4 tsp turmeric powder
* 1/2 tsp red chlli powder
* 1/2 tsp dry mangop powder
* Soak kair, sangri and kumthe in seperate bowls overnight
* wash thoroughly
* boil in water and cool it
* wash again and drain the water completely
* After it is cool, add salt,turmeric powder, red chilli powder.
* In a pan heat oil and add asfoetida.
* Add the kair, sangri, kumthe and after few minutes of cooking add the dry mango powder
Most popular rajasthani sabzi, mostly it is cooked during sitla ashtmi.

#Rajasthan #bikaner #food #India #sangiri #bati #del #gatta #vegetable


Usal Bhaji 

1 cup sprouted Moong
1/2 cup sprouted Red Chana
1/2 cup sprouted Kabuli Chana
1 chopped Onion
1 chopped Tomato
1/2 tsp grated Ginger
4 crushed cloves Garlic
2 chopped finely Green chilli
1 tblsp chopped Coriander
1 tsp Cumin Seed
1/4 tsp Salt
1/4 tsp Turmeric Powder
1/2 tsp or to taste Chili Powder
1 tsp Lemon Juice
4 tblsp Oil
*Boil the moong sprouts, red chana sprouts, kabuli chana sprouts.
*Drain it.
*Heat the oil and add cumin seeds and fry till brown.
*Add onions and fry for a minute, then add ginger, garlic, green chilies and now add chopped tomatoes, turmeric, chili powder and coriander and fry.
*Add potatoes, drained sprouts and salt, mix well.
*Pour lemon juice. *Serve hot with Pav

Sukhi Kolmi 

1 1/4 cleaned and shelled raw Shrimps
2 finely chopped Onion
1 cup discard stems, washed & chopped Methi leaves
2 tsp Coriander Powder
1 tsp Turmeric Powder
To taste Salt
3-4 Cloves
4 Cardamoms
10-12 Black Pepper corns
3-4 tblsp Oil
To make sukhi kolmi:
*Clean, wash and drain the shrimps and mix salt, turmeric, chili and coriander powder.
*Heat the oil in a kadhai.
*Add cloves, cardamoms and peppercorns and stir fry for few seconds.
*Add onions and fry till golden, then add shrimps and cook until they turn pink.
*Add methi leaves and mix well.
*Cook on low heat until the shrimps are done.
*The dish is dry but have a creamy flavour.
*Serve hot.

Poran Poli 

250 gms Chana Dal
500 gms Jaggery
250 gms Wheat Flour
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg
50 gms powdered Cardamom
Pure ghee for serving
To make puran poli:
*Wash the chana daal and cook with a little or just enough water.
*Drain out the extra water.
*Add sugar or jaggery to the cooked daal and cook on low heat until the mixture becomes thick.*Remove from heat and pass it through a sieve while still hot.
*Add grated nutmeg and cardamom powder.
*Stir well and remove from heat and keep aside to cool.
*Mix the wheat flour, flour, oil and enough water knead into a smooth dough.
*Keep it aside for an hour or two.
*Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
*Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
*Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
*Fry till done and serve hot.

Pandhara Rassa 

1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion
11/2 tsp Garlic & Ginger Paste
1/2 grated dry Coconut
10 Cloves
1inch long piece of Cinnamon
1 1/2 tblsp Black Cumin Seed
3 cut into pieces dried Red Chili
11/2 tblsp Poppy seeds
To taste Salt
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds
1/2 cup stirred Plain Yogurt / Curd
1 tblsp Raisins
1 tblsp Cashewnut
3 tblsp Ghee / Vegetable Oil
How to make pandhra rassa:
*Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
*Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
*Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
*Stir fry till cashew nuts turn golden.
*Now add chicken pieces to it and fry well.
*Lower the flame and cover the pan.
*Put a little water on the lid and cook till almost done.
*Heat the remaining oil in a large pan and add onion.
*Fry till it becomes translucent.
* Add the grinded paste and stir fry and add curd and stir for two minutes.
*Add the cooked chicken and 2 cups of water, and bring to boil.
*Add coconut milk and stir well.
*Boil only once .
*Serve hot


Special Chiwda

1/3rd cup halves Peanuts
1/3rd cup halves Cashew
1/4th cup whole Almond
1/4 cup blanched Pistachio
1/4th cup Pumpkin seeds
1/4th cup Pine Nuts
2-3 sliced Green chilli
1 tblsp Fennel seeds
15 Curry Leaves
3 tblsp fresh Coriander Leaves
2/3 rd cup thick pounded Flat Rice
1/4th cup Raisins
1/4th cup Black Currants
1/4th cup chopped Dates
1/2 tsp Salt
1/3 cup Moong Dal
1cup deep fried Sev
Vegetable Oil or Ghee for deep-frying
*Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
*Fry Peanuts until golden brown, and transfer the nuts to paper towels to drain.
*In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
*Pat dry with paper towels, bolt off any excess oil.
*Transfer all the nuts to a bowl.
*Raise the heat of the oil and place the green chilies in the sie
ve and lower it into the oil and fry until crisp.

Gujrati Food Dishes Recipes

Gujrat is one of the most beautiful state of India.Most of the people living in Gujrat are vegetarian. That is reason almost all the famous dishes from Gujrat are veg dishes.Gujrati dishes are mostly sweet,salty and spicy.

Dal Dokhli

 :-250 grams tuver daal, 
 :-200 grams wheat flour, 
 :-3 green chilies 
 :-3 tbsp green chili paste 
 :-50 grams groundnut
 :-1 tbsp Turmeric powder
 :-1 tbsp Mustard seeds,
 :-3-4 cloves 
 :-2 cinnamon, 
 :-2 tomatoes 
 :-1 tbsp Tamarind 
 :-Salt To Taste, 
 :-1 tbsp Garam masala,
 :-1 tsp Ajawain 
 :-4-5 tbsp.Oil, 
 :-2 tbsp Red chili powder
 :- asafetida 
 :-3-4 tbsp.
 :- Ghee.
*To wheat flour add salt, turmeric powder, ajwain, 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.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, 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.
 :-1 kg thick curd 
 :-3/4 cup powdered sugar
 :-a few strands saffron 
 :-1 tbsp warm milk
 :-2 tbsp cardamom powder 
 :-5-6 Pistachios and Almonds sliced
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori,
It's a great combination!!
:-1/2 cup gms flour (besan) 
:-1 cup thin buttermilk 
:-Salt To Taste 
:-2-3 pinches turmeric powder 
:-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
*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 pour 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.
Tasty and also light for stomach
 :-6 - 8 cloves garlic 
 :-3 - 4 baby brinjals 
 :-6 -8 potatoes small
 :-1 tsp turmeric powder
 :-5 tblsp oil 
 :-100 gms yam 
 :-25 - 30 broad beans
 :-4 green chillies 
 :-a pinch asafoetida 
 :-2 raw bananas 
 :-coriander leaves 
 :-2pcs ginger 
 :-1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*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.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti