RAJASTHANI LAL MAAS LAHSUN KI CHUTNEY 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.

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LAHSUN KI CHUTNEY RECIPE

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.

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KESAR MURG

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.

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JAIPUR KI GAJAK

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.

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CHANE JAISELMER KE

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.

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BHUNA KUKDA

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.

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ALOO MANGODI

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.

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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.

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RAJASTHANI MOONG DAL HALWA

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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VEGETABLE KHICHDI

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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RAJASTHANI GHEVAR

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.

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CHANA DAL PARATHA

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.










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ALOO KA 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.

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