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RAJASTHAN ROYAL RECIPES
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Land of Princes, as
Rajasthan is called, shows off, many a fine gastronomic both
within the palaces and outside. The royal kitchens of Rajasthan,
the preparation of food was a very complex matter and was raised
to the levels of an art form. Thus the 'Khansamas' (the royal
cooks) worked in the stately palaces and kept their most enigmatic
recipes to themselves. Some recipes were passed on to their
descendants and the rest were passed on as skills to the chefs of
semi states and the branded hotel companies.
Rajasthani cooking was inclined to the war-like lifestyle of the
medieval Rajasthan and the availability of ingredients of the
region. Food that could last for several days and could be eaten
without heating was preferred, more out of necessity than choice.
Scarcity of water, fresh green vegetables have had their effect on
cooking.
In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a
minimum of water and prefer, instead, to use more milk, buttermilk
and clarified butter. A distinct feature of the Maheshwari cooking
is the use of mango powder, a suitable substitute for tomatoes,
scarce in the desert, and asafoetida, to enhance the taste in the
absence of garlic and onions.
Generally, Rajasthani curries are a brilliant red but they are not
as spicy as they look. Most Rajasthani cuisine uses pure ghee
(clarified butter) as the medium of cooking. A favourite sweet
dish called lapsi is prepared with broken wheat (dalia) sautéed in
ghee and sweetened.
Perhaps the best-known Rajasthani food is the combination of dal,
bati and churma(dal is lentils;bati is baked wheat ball; and
churma is powdered sweetened cereal), but for the adventurous
traveller, willing to experiment, there is a lot of variety
available. Besides, each region is distinguished by its popular
sweet - Mawa Kachori from Jodhpur, Alwar ka Mawa, Malpuas from
Pushkar, Rasogullas from Bikaner, Ghevar from Jaipur to name a
few.
Contrary to popular belief, people of Rajasthan are not all
vegetarians.The unique creation of the Maharaja of Salwar is the
Junglee maas. Junglee maas was a great favourite among the
Maharajas and due to the paucity of exotic ingredients in the camp
kitchen, the game brought in from the hunt was simply cooked in
pure ghee, salt and plenty of red chillies. However, now this dish
has been adapted to the less controversial ingredients like
kid/lamb, pork or poultry.
The personal recipes of the royal KHANSAMA still rotates around
their generations and are the highlights of regal gatherings. Each
state of Rajasthan had their own style of the recipes, and are
continued in the Rajput households. It was mainly the men folks of
the family that prepared the non-veg. Some of the Maharajas apart
from being great hunters relished the passion of cooking the
SHIKARS themselves for their chosen guests and the trend continues
among the generation.
The ancient princely state of Rajasthan gave rise to a royal
cuisine. The Rajas who went on hunting expeditions ate the meat or
the fowl that they brought back. Even today, Rajasthani princely
feasts flaunt meat cuisines that are incomparable. In contrast are
the vegetarian Rajasthanis. Their food cooked in pure ghee is
famous for it's mouth- watering aroma. Rajasthan's tastiest
curries are based on the use of pulses or gram flour. Dry fruits,
spices and yogurt are used in many delicacies. Rajasthan can also
boast of a vast array of savouries and sun-dried snacks. Be it dal
baati and churma or missi roti , one always ends up licking his
fingers. Your tummy will scream "No more !" But you won't stop !!!
Each region in India has its own traditional dishes and
specialties. In the royal kitchens of Rajasthan, as well as most
other states, food was very serious business and rose to the level
of an art - form. Hundreds of cooks worked in the stately palaces
and kept their recipes a closely guarded secret. Some recipes were
passed on to their sons and the rest were lost for ever. It became
a matter of great prestige to serve unusual dishes to guests and
the royal cooks were encouraged to experiment. The tales of how
cooks tried to impress their guests by presenting at least one
unforgettable item on the menu have now become legends. The
monthly budget ran into lakhs of rupees and the royal guests were
treated to such delicacies as stuffed camels, goats, pigs and
peacocks... it was perfectly normal to have live pigeons and other
birds fly out of elaborately decorated dishes. The food was served
in gold and silver utensils and the number of dishes at one meal
ran into hundreds. It was usually never possible to taste all the
delicacies served.
The finest cooking in India was derived from the Mughals and did
influence the royal kitchens of India, as did European cooking.
But the common man's kitchen remained untouched more so in
Rajasthan. Cooking here has its own unique flavor and the
simplest, the most basic of ingredients go into the preparation of
most dishes.
Rajasthani cooking was influenced by the war - like lifestyle of
its inhabitants and the availability of ingredients in this
region. Food that could last for several days and could be eaten
without heating was preferred, more out of necessity than choice.
Scarcity of water, fresh green vegetables have all had their
effect on the cooking. In the desert belt of Jaisalmer, Barmer and
Bikaner, cooks use the minimum of water and prefer, instead, to
use more milk, buttermilk and clarified butter. Dried lentils,
beans from indigenous plants like sangri, ker, etc are liberally
used. Gram flour is a major ingredient here and is used to make
some of the delicacies like khata, gatta ki sabzi, pakodi,
powdered lentils are used for mangodi, papad. Bajra and corn is
used all over the state for preparations of rabdi, kheechdi, and
rotis. Various chutneys are made fro locally available spices like
turmeric, coriander, mint and garlic. Perhaps the best known
Rajasthani food is the combination of dal, bati and churma but for
the adventurous traveler, willing to experiment, there is a lot of
variety available. Besides spicy flavors, each region is
distinguished by its popular sweet Ladoos from Jodhpur and
Jaisalmer, Malpuas from Pushkar, Jalebies from most big cities,
Rasogullas from Bikaner, Dil Jani from Udaipur, Mishri Mawa and
Ghevar from Jaipur, Sohan Halwa from Ajmer, Mawa from Alwar...
Dawat-E-Khas
The royal Feast
Noree Begam junoon
Egg wrapped up in minced meet fried and cooked with cashew tomato
gravy grated with paneer and cheese .
Begam Noorjahan ki Farmaish
Exotic minced chicken marinated with some exclusive ground spiced
cooked in the charcoal and then topped with 3 gravies like
tomato,cashew and yellow gravy on the bed of saffron rice.
Kabab E gulmargh
Soft chunk of chicken in creamy white sauce marinated cooked in
tan door. Kheema done and wrapped in the butter roomali and served
like a spring roll and served with pickled sauce.
Rani di khas pakwan (rani of amritsari special liking)
Winglet of chicken marinated in the amritsari masala and grilled
in tawa served with fried Battered onion.*snack
Tabssum Noree shahi
Leg of Mutton Cubes cooked in the special grinded Indian
spices(not the packed one)
Cooked and grated with boiled egg and also the egg is cooked in
the gravy .thick gravy and served on top of the ghee rice.
Jhinga Sikari Kamal
Small shrimps Butter and cream marinated white coloured gravy
prepared with cooked in small sikris
And served with hot creamy hot gravy.
Mukkadar Ka Sikkandar
Royal Lobster marinated and grilled in charcoal and exclusively
prepared in Makhani gravy and topped with cheese and melted and
served with paneer dhania ka kulcha
Shahi Anne Khass
Pomfret fish deep-fried with ginger and garlic chilly paste and
mint sauce marination
And served with tomato based gravy accompanied with khasta roti
and salads
Akbari dile nadan
Chiken breast suttfed with kheema and egg and paneer with crum
fried and served with manpasand gravy tongue tickling
sauce.(tamarind base)
Shahi Murghi Navarathan
The whole chicken stuffed with ghee
rice,kesar,badam,akhrot,pista,cashewnut and
With tiny potatoes and egg and cubes of shrimps roasted in tandoor
and tawa with butter
Serve 4 person
Royal Duck Achari Bathak
Duck fried in Kentucky style with Indian ground spices crispy
Served with and royal amritsari gravy and Lacha paratha
Aloo Bharta
Ingredients:
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)
Preparation:
Peel the potatoes and mash them coarsely. Add all the other
ingredients and mix well.
Serve aloo bharta with baati.
Chana Dal Parantha
Ingredients:
Maida 500 gms
Salt & Red chilly powder to taste
200 gms Oil
1/2 tsp Dhaniya powder
250 gms Chana dal
1/2 tsp Garam masala
How to make chana daal paratha:
Add salt and 2 tbsp oil to maida. Add water and make a soft dough.
Soak chana dal for 6 hours.
Boil it in a pressure cooker with a glassful of water. Wait for 1
whistle. Turn off the gas.
Drain away the water and grind the dal. Heat 2 tbsp oil in a
kadahi. Add dal paste and roast it for 3-4 minutes.
Add all the masala powder. When it cools down stuff this paste
into maida balls. The paranthas should be as thin as a papad.
Make soft paranthas an hour before serving. Serve chana dal
paratha with aloo dum , raita and chutney.
RAJASTHANI DAAL BATI
( Puffed Dough Dumplings With Lentil Curry )
Ingredients:
For daal (Lentil Curry):
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
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
Pressure cook rajma and black gram till it becomes soft. Heat 4
tbsps oil. Add onions. Brown them.
Add ginger-garlic paste and tomatoes. Fry. Add all the masalas,
beans and salt.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 daal with coriander leaves and slit green chillies.
Dip hot (baati) dumplings in the daal while eating.
Daal
Batti
RAJASTHANI DAAL BATI
( Puffed Dough Dumplings With Lentil Curry )
Ingredients:
For daal (Lentil Curry):
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
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
Pressure cook rajma and black gram till it becomes soft. Heat 4
tbsps oil. Add onions. Brown them.
Add ginger-garlic paste and tomatoes. Fry. Add all the masalas,
beans and salt.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 daal with coriander leaves and slit green chillies.
Dip hot (baati) dumplings in the daal while eating.
RAJASTHANI GHEVAR RECIPE
Ingredients:
3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee
Syrup:
1 1/2 cups Sugar
1 cup Water
Topping:
1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil
How to make rajasthani ghever :
Prepare sugar syrup of 1 thread consistency and keep aside.
In a large bowl put ghee.
Add milk, flour and 1 cup water. Mix together to make a smooth
batter.
Dissolve colour in some water and add to batter. Add more water as
required.
Batter should be of running consistency.
Take an aluminium or steel cylindrical container.
The height should be at least 12". And diameter 5-6".
Fill half with ghee. Heat.
When ghee is hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike
stream.
Allow foam to settle. Pour one more glassful in hole formed in
centre.
When foam settles again, loosen ghevar with an iron skewer
inserted in hole.
Place on a mesh to drain excessive oil.
Keep sugar syrup in a wide flat bottomed container to fit in
ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess
syrup .
Cool a little, top with silver foil.
Splash a few drops of saffron milk, sprinkle some chopped dryfruit
and a few pinches of cardamom powder.
Ghevar is ready to be served.
ALOO
MANGODI RECIPE
Ingredients:
200 gms mangodi
2- 3 red chillies whole
2 tblsp bengal gram flour (besan)
1/2 tsp cumin seeds
1/2 cup yogurt
1 tblsp oil
200 gms potatoes200 gms.
1 tblsp red chilli powder
1 tblsp ginger paste
salt to taste
2 tblsp coriander powder
1 tsp garam masala powder
1 tblsp coriander seeds
2 tblsp tomato puree
100 gms coriander leaves
1 tsp turmeric powder
1 bay leaf
How to make aloo mangodi :
Cream curd, mix in besan and salt, red chilli powder, coriander
powder and turmeric powder to it.
Peel, wash and cut potatoes into 1 centimeter cubes.
Keep aside in water.
Dry roast mangodi on hot tawa until crunchy and slightly browned.
Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds,
whole red chillies and salt and cook.
Mix in potatoes and stir fry stirring constantly until golden
brown.
Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix
in 1 cup of water and mix well.
Mix in garam masala powder and cut coriander leaves.
Stir fry for a further few minutes and serve hot.
BHUNA KUKDA RECIPE
Ingredients:
4 - 5 cloves
1 tsp cumin seeds
12 garlic cloves
20 red chillies whole
4 green cardamoms
2 inch cinnamon
1 kg chicken
2 tblsp mustard oil
1/2 cup coriander leaves chopped
1 tsp turmeric powder
1/2 cup yogurt
How to make bhuna kukda :
Clean and wash the chicken, cut into big size pieces.
Take off garlic.
Soak red chillies in lukewarm water for 1/2 an hour.
Grind everything garlic, red chillies, cloves, green cardamoms,
cinnamon and turmeric powder to a fine paste.
Apply the prepared masala and salt to the chicken and keep it to
marinate for 2 hours.
Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix
in the marinated chicken and stir fry on high flame heat.
When all the moisture has evaporated, mix in beaten yogurt, mix in
a little water and continue cooking on high flame heat.
Stir fry till all moisture has evaporated and chicken has cooked.
Adjust salt and stir fry till the masala coats the chicken.
Serve hot, sprinkled with coriander leaves.
CHANE JAISELMER KE RECIPE
Ingredients:
3 - 4 green chillies chopped
1 tsp garam masala powder
2 tblsp oil2 tbsps.
2 inch cinnamon
1/4 tsp asafoetida
1 cup bengal gram, black (kale chane)1 cup
1 1/2 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
4 tsp bengal gram flour (besan)
salt to taste
1 tsp turmeric powder
1 tsp cumin seeds
1 medium sized onions
2 tsp chaat masala
2 -3 black cardamoms
1 cup coriander leaves chopped
2 tblsp pure ghee2 tbsps.
5 - 6 cloves
How to make chane jaiselmer ke :
Soak bengal gram overnight in 4 cup water.
Drain, mix in 6 cup of water and pressure stir fry till done.
Mash the grams slightly.
Heat up ghee and oil, mix in cumin seeds, when they crackle mix in
the whole garam masala, fry for 1-2 minutes.
Mix in asafoetida and choped green chillies, sauté.
Mix yogurt, gram flour, 1 cup water and dry spices and mix in to
the sautéed whole garam masala.
Keep stirring till it boils.
Mix in the grams along with the water they were boiled in.
Mix in salt to taste.
Mix well.
Cover and simmer (boil slowly at low temperature) for 8-10
minutes.
Serve hot decorated with cut coriander leaves and onion rings.
GATTE KA PULAO RECIPE
Ingredients:
For Rice
2 cup Basmati Rice
6 tblsp Ghee
1 tsp Cumin Seeds
3 Green Cardamoms
2 Black Cardamoms
2 inch Cinnamon
2 Bay Leaves
5 - 6 Cloves
1/2 tsp Asafoetida
1 tsp Red Chilli Powder
2 tsp Garam Masala Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tsp Ginger Paste
1 cup Peas
Salt to taste
For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup bengal gram flour (besan)
2 tblsp yogurt
ghee/oil to deep fry
1 tblsp mint leaves chopped
a pinch soda bi carbonate
1/2 tsp turmeric powder
1/2 tsp ginger chopped
How to make gatte ka pulao :
Mix all the ingredients for the gattas, mix in a little water to
make a firm dough.
Divide into six equal parts and roll into cylindrical shape.
Stir fry in two cup of boiling water for ten to fifteen minutes.
Drain.
Let the gattas cool a bit.
Cut into 1" pieces.
Wash and soak rice for 1 hour.
Heat up ghee, mix in cumin seeds, when they crackle mix in whole
garam masala, stir fry for a minute then mix in asafoetida powder.
Mix in turmeric powder, red chilli powder, garam masala, coriander
powder and ginger paste, stir fry for 2-3 minutes.
Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup
water.
When the water starts boiling mix in the gattas and peas, cover
and stir fry till all water is absorbed and rice is done.
Serve hot.
JAIPUR KI GAJAK RECIPE
Ingredients:
1/4 cup cashewnuts (halved)
1/2 cup sesame seeds (til)
200 gms sugar
2 tblsp pure ghee
How to make jaipur ki gajak :
Grease a tray with a little ghee.
Roast sesame seeds over a low heat up until lightly brown.
Roast cashew nuts also until lightly brown.
Combine sugar, remaining ghee and 2 tblsp of water.
Stir fry the mixture over medium heat up till it turns into a
thick syrup.
Take off from heat, stir in sesame seeds and cashew nuts.
Mix well.
Transfer the mixture onto a buttered tray and then level it.
Make cuts as per the required size and shape and allow to cool.
When cold, separate the pieces and serve.
Jaipuri Mewa Pulao
Ingredients:
2 cups long grained white rice
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk
Preparation:
Soak rice in water for 2 hours. Drain. Heat the ghee and add the
drained rice. Add milk.
Cover and cook on a low fire stirring occasionally but gently so
that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg
powders, dry fruits, sugar and saffron.
Mix well. Bake in a moderately hot oven till each grain is
separate. Serve jaipuri mewa pulao hot as a sweet dish.
KESAR MURG (Saffron Chicken Recipe)
Ingredients:
6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste
How to make kesar murgh :
Heat oil. Add bay leaves and whole garam masala. Add onion, ginger
and garlic paste and fry on low heat till oil separates.
Add dhania powder, cashewnut paste and stir further.
Add boneless chicken, curd, salt, pepper, chilli powder and
saffron.
Bring to a boil, reduce heat and simmer till chicken is cooked.
Whisk in cream. Serve kesar murg hot with tandoori rotis and
parathas.
LAHSUN KI CHUTNEY RECIPE (Garlic Sauce)
Ingredients:
2 heads of garlic, peeled and cloved
6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste
Preparation:
Grind all the ingredients in a blender using very little water.
Chill before serving.
Keep in an airtight container, keeps for a couple of days.
RAJASTHANI LAL MAAS RECIPE
Ingredients:
2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste
Preparation:
In a pan put cooking oil. When the oil is hot, add chopped onions
and fry them until golden brown.
Keep aside a little of the brown onions to use for garnish.
Add the garlic and ginger paste, cook for 15 min.
Add cut portions of mutton and let it cook for 30 min.
Now add bay leaves, black pepper, red chili powder, cardamom
black, turmeric powder and curd, then add salt to taste.
Cook until the spices are well-cooked and mixed.
Add tomato paste and cook on low fire for 40 min.
When ready, remove lal maas from the fire and garnish with finely
chopped coriander leaves and fried onions before serving.
RAJASTHANI MISSI ROTI RECIPE
Ingredients:
150 gms Wheat flour
1 tsp Red chilly powder
250 gms Besan
1 tsp Dhaniya Powder
3 tbsp Ghee
1/2 tsp Jeera
1/2 tsp Kaala Jeera
1 tsp Salt
1/2 tsp Ajwain
Preparation:
Mix the wheat flour and besan together. Add oil, salt, red chilly
powder, dhaniya, jeera, kala jeera and ajwain.
Mix well. Make a stiff dough. Roll into small and thick rotis and
roast.
Brush missi roti slightly with melted ghee. Serve hot with Shahi
Gatte.
KESARI BHAAT RECIPE
Ingredients:
1 tblsp cashewnuts
1 tblsp raisins
saffron few strands
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals
How to make kesari bhaat :
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 and sugar crystals.
Serve hot.
KHASTA PURI RECIPE
Ingredients:
salt to taste
1 tsp carrom seeds (ajwain)
oil to deep fry
3 cup refined flour (maida)
3 tblsp oil
How to make khasta puri :
Mix everything refined flour, carrom seeds, salt and 3 tblsp of
oil.
Mix in enough warm water to make a firm dough.
Keep covered for an hour.
Make small size balls and roll out puris.
Heat up oil and deep fry the puris on medium heat up till golden
and crisp.
Serve hot.
MACHCHI KE SOOLEY RECIPE
Ingredients:
1 small onions sliced
1 tsp cumin seeds
ghee to fry
1 tsp turmeric powder
1/4 cup coriander leaves
2 tsp red chilli powder
salt to taste
1/2 kg fish fillets
1 tblsp coriander seeds
2 tsp kachri paste
5 - 6 garlic flakes
How to make machchi ke sooley :
Clean, wash the fish fillets (preferably of fresh water fish),
wipe with a dry kitchen cloth.
Cut into 2 x 2 inch flat pieces.
Deep fry cut onion till golden brown and make a paste.
In the same ghee fry garlic till golden and then grind to a paste.
Roast and crush coriander and cumin seeds.
Mix in both the pastes.
Mix in all ingredients except the ghee.
Marinate the fish in this mixture for 30 minutes.
Skewer the fish pieces and stir fry on a barbecue or in an oven,
basting in between with ghee, till golden brown.
Serve at once with green or garlic chutney and onion rings.
MAKKI PANEER PAKORA RECIPE
Ingredients:
1/2 tsp cumin powder
2 tblsp coriander leaves chopped
oil for deep frying
6 tblsp bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)
How to make makki paneer pakora :
Crush the corn in a blender.
Grate the cottage cheese.
Heat up oil in a pan, mix in cut ginger and garlic and stir fry
till pink.
Mix in crushed corn and stir fry.
Mix in salt and mix.
Mix in milk and stir fry to get a creamy texture.
When the corn is cooked, transfer to a round dish and cool.
Mix in grated paneer, cut onion, cut green chillies, cumin powder,
amchur powder and cut coriander leaves.
Adjust salt and mix well.
Mix in besan for binding and mix in a little milk if the mixture
is too thick.
Make even sized balls with hand or tablespoon.
Heat up oil and deep fry the pakoras on medium heat up till golden
brown.
Remove and keep on an absorbent paper to soak excess oil.
Serve hot.
MARWADI GATTA KADHI RECIPE
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.
RAJASTHANI 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.
PAKODI KI 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.
RAJASTHANI PAPAD KI SABJI 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.
SANGRI KI SABZI 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.
Shahi Gatte
RAJASTHANI GATTA CURRY RECIPE
Ingredients:
200 gms Besan
1 tsp Dhaniya powder
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
How to make rajasthani gatta curry :
Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder,
1/2 tsp. dhaniya powder and ghee.
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 gattas into small pieces.
Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red
chilly powder, 1/2 tsp. dhaniya powder and 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. Finally put the tadka of red chilly powder. Serve shahi gatta
curry with missi roti and pakori ki kadhi.
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.
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.
PAPAD KA SHAAK RECIPE
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.
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.
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.
SHAHI GOVIND GHATTA
200gms gram flour
200mls whipped yoghurt
2tbsp clarified butter
1/4 tsp crushed coriander seeds
1/4 tsp fennel seeds
1 tsp crushed root ginger
1 clove garlic crushed
1/4 tsp garam masala powder
1 tsp red chilli powder
1 tsp coriander powder
Pinch of turmeric
2 tbsp chopped cashew nuts
1 tbsp raisins
Pinch of cumin seeds
2 tbsp green coriander chopped for garnish.
Oil for frying
Salt to taste
Mix sifted gram flour with a little salt, crushed coriander seeds,
fennel seeds, half of the powdered spices and then add water to
make stiff dough. Divide the dough into twelve equal portions.
Roll each portion into a ball shape, then flatten slightly and put
some raisins and cashew nuts in the centre. Poach these gram
patties in boiling water until light. Remove from the water, once
cooled deep fry them until they're golden brown.
Heat the clarified butter in a pan, crackle cumin seeds, add the
ginger and garlic until slightly brown. Meanwhile mix remaining
ingredients except the coriander into the yoghurt and whip well.
Add the yoghurt mixture to the prepared tempering of clarified
butter and cook until the fat surfaces slightly on top of the
curry. Add the deep fried patties (ghatta) to the curry and cook
until thoroughly heated through. Garnish with coriander.
SAFED MAAS
200gms mutton or lamb
2 tbsp yoghurt
2 tbsp of cashew and almond paste
2tbsp clarified butter
1 inch piece of cinnamon stick
1/4 tsp cumin seeds
1 bay leaf
4 tbsp boiled onion paste
1 tsp minced garlic
1 tsp minced ginger
500mls milk
1 tbsp cream
2 tbsp green coriander
1 onion julienned
Chilli seed powder (optional)
In a pot mix 500mls of water with 400 mls of milk, bring to the
boil then simmer for about 1 ý hours. Drain the liquid and keep
the meat warm. Heat the clarified butter in a pan and crackle
cinnamon, cumin seeds bay leaf and cardamom. Add onion paste,
ginger, garlic and salt. Sauté for a few minutes before returning
the meat to the pan. Add remaining milk, cashew-almond paste,
yoghurt and cream (and chillie powder if required) then cook until
meat is completely cooked through. Garnish with coriander.
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