BAJRE KA KHICHDA

A delightful bajra grain and jaggery snack.  Preparation Time : 2-3 hours Cooking Time : 15-20 minutes Servings : 4

INGREDIENTS Black millet (bajra), soaked 1 1/2 cups Ghee 2 tablespoons Jaggery (gur), grated 3/4 cup Salt a pinch

METHOD Heat ghee in a kadai. Add the bajra and sauté for two to three minutes. Add sufficient water to cover the bajra. Add jaggery and salt and mix well. Cook on a medium heat for fifteen to twenty minutes or until completely done. 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.

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.

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.

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.

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.

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.