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.

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.

MAWA KACHORI

Ingredients:

1.Maida ½ kg
2.Mawa ½ kg
3.Sugar ½ kg
4.Fat 125 gm
5.Sugar 50 gm
6.Water 400 ml
7.Salt a pinch
8.Chirongi 25 gm
9.Lemon 2-3
10.Baking powder ¼ tsp
11.Cardamom 5 gm
12.Rose water little
13.Water making dough
14.Cashwenut 50 gm

Methods:

Sieve flour, salt and baking powder.
Rub the melted fat and knead it to a medium soft dough using water.
Keep it aside, fry mawa till it starts changing the color.
Remove from fire and let it cool and add powdered sugar, Cardamom powder, and nuts. Mix well; divide the dough into to equal sized balls.
Roll out each ball to 3 inch diameter, Place the filling on the 20 portion and cover each with the remaining 20.
Seal the edges, deep fry to just a pink color on a slow fire.
Prepare the sugar syrup. Dip the fired kachori serve either hot or cold. 

Kastha kachori

Mix half kilo maida and salt in a wide bowl. Make a hole in the centre and add a cup of hot ghee or oil and mix well till crumbs are formed. Add a little water and knead to a dough.

Pressure cook 100 gm green gram dal, mash and set aside. Add 1/2 tsp each of garam masala powder, chaat powder, 1 tsp each of sugar, chilli powder to the dal. Cut green chilli finely and mix with dal along with salt.

Heat oil in a frying pan. Add a tsp of cumin and when it splutters, add dal masala, stir well. When the contents are dry, remove the pan from the stove and let it cool.

Heat oil in a frying pan. Take a small portion of the dough and roll into a small thick circle. Place a spoon of dal mix, cover and fry till golden. 

Dal Bati (Puffed Dough Dumplings with Lentil Curry )

Ingredients (Serves: 6)For Dal:

• • 3/4 cup: Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
  • 2 cups: Rajma beans (soaked in water overnight with a pinch of soda bicarb)
  • 1 cup: Onions, chopped finely
  • 3/4 cup: Tomatoes, chopped finely
  • 1 tbsp: Ginger-garlic paste
  • 2 tsps: Garam masala powder
  • 2 tsp: Chilli powder
  • 1 tsp: Turmeric powder
  • 2-3: Green chillies, slit lengthwise
  • 1 cup: Coriander leaves, chopped finely
  • 2 tbsp: Cream
  • 4 tbsp: Ghee
  • Oil
  • Salt to taste
• For Dumplings:
  • 5 cups: Whole wheat flour, sieved
  • 1 cup: Ghee, melted
  • 2 tbsp: Curd
  • Salt to taste

Method

1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsp 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.
3. Knead a soft dough with flour, ghee, curd, salt and just enough water.
4. Roll into lemon-sized balls. Cover and keep for one hour.
5. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
6. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Mixed Vegetable OR ""Panch Mishali""

Ingredients:
2 large potatoes
1 small eggplant
5oz pumpkin
0.5 cup green peas
2 large whole red chilli

5 green chilli
salt to taste
10 french bean
1 tbsp cooking oil
1 tbsp milk
 1 Tsp Panch Phoron
 4 Stalks Cilantro

Instructions

1. Wash and cut all the vegetables into about 8 pieces. 2. Dice the whole red chilies. 3. Panch phoron is a mixture of equal quantities of Nigela, fenugreek seeds, cumin seeds, aniseed and mustard seed. Do not grind. 4. Heat oil, fry the chopped red chilies. Add the panch phoron and bay leaves and fry on low heat for about a minute. 5. Add all the vegetables and fry for a few minutes. 6. Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked. 7. Garnish with chopped coriander leaves and serve hot with rice or puri.

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