Rajasthani Laal Maas
Ingredients :- 2 small onions finely chopped, 2 green chillies finely chopped, 18-20 red chillies, 2 tsp coriander seeds whole, 1 tsp jeera or cumin seeds, 1 cup mustard oil, 10 cloves garlic finely chopped, A small piece of ginger finely chopped, 1/2 kg lamb cut into pieces with bones, 1 tsp salt or to taste, 1 small cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), 3-4 pods cardamom, 1/2 tsp black pepper, 1 cinnamon stick, A little bit of mace, 1 pod black cardamom, Water, A handful of coriander leaves chopped.
Ingredients :- 2 small onions finely chopped, 2 green chillies finely chopped, 18-20 red chillies, 2 tsp coriander seeds whole, 1 tsp jeera or cumin seeds, 1 cup mustard oil, 10 cloves garlic finely chopped, A small piece of ginger finely chopped, 1/2 kg lamb cut into pieces with bones, 1 tsp salt or to taste, 1 small cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), 3-4 pods cardamom, 1/2 tsp black pepper, 1 cinnamon stick, A little bit of mace, 1 pod black cardamom, Water, A handful of coriander leaves chopped.
Method :- Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish. Add to that the coriander seeds and cumin seeds. Once done, grind it into a nice fine powder. Heat some mustard oil in a pan. Add to this the garlic and ginger. Once the garlic turns slightly brown add the lamb pieces. Give it a good mix. This is also a good time to add salt. Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it. Now add the chopped onions and mix all well. Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Give all a good stir. Now add the red chilly powder and let it roast for about a minute. Now add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked. Once the meat is cooked, take out all the pieces on a platter and strain the gravy. Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact. Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat. Add about 1/2 cup water and some coriander leaves. Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat. Serve hot.
Ghewar
Ingredients :- 3 cups flour, 1 cup ghee solidified, 3-4 ice cubes, 4 cups water, 1/2 cup milk, 1/4 tsp food colour yellow, 1 kg ghee for deep frying.
Ghewar
Ingredients :- 3 cups flour, 1 cup ghee solidified, 3-4 ice cubes, 4 cups water, 1/2 cup milk, 1/4 tsp food colour yellow, 1 kg ghee for deep frying.
Ingredients For the syrup :- 1 and 1/2 cups sugar, 1 cup water.
Ingredients For topping :- 1 tsp powdered cardamom, 1 Tbsp chopped almonds & pistachios, 1 Tbsp milk in which 1/2 tsp saffron has been rubbed in silver foil.
Method :- Prepare sugar syrup of 1 thread consistency. Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white. Add milk, flour and a cup of water. Mix to make smooth batter. Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon). Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot 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. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder. Serve. One may also serve ghevar with rabri prepared in advance.
Method :- Prepare sugar syrup of 1 thread consistency. Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white. Add milk, flour and a cup of water. Mix to make smooth batter. Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon). Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot 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. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder. Serve. One may also serve ghevar with rabri prepared in advance.
Gatte Ki Sabzi
Ingredients For the Gattas :- 1 small cup besan, 1/2 tsp turmeric powder, 1/2 tsp dhania powder, 1/2 tsp chilly powder, A hint of heeng, 3/4 tsp salt or to taste, 1 tsp zeera, 1/2 ginger chopped fine, 1 tsp pudina chopped fine, 1/4 tsp baking soda, 1 big cup curd whisked, Oil.
Ingredients For the Base :- 1 Tbsp ghee, 1 Tbsp oil, 5 guntur chillies, 1/2 tsp zeera, 1 onion chopped fine, 8-10 cloves, 1 piece cassia, 5-6 cloves garlic chopped fine, 1/2 tsp turmeric, 3/4 tsp chilly powder or to taste, 1/2 tsp dhania powder, 1/4 tsp heeng, Salt, 1 green chilly slit, Some coriander leaves finely chopped.
Method For the gattas :- Dry roast the zeera and then grind it in a mortar and pestle. In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas. Add to this the ginger and mint leaves. Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda. Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much. Add a couple of drops of oil to make it easier to handle. Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips. Now boil this rounded strips in some water in a pan.They will be very delicate so handle them with extreme care. Once done take them out. Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like. Once there are nice and golden brown take them out and now prepare the base of this curry. Do not throw away the oil.
Method For the base :- In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee. Add the chillies and zeera to the oil and let it brown. Now add the onions and saute. Add the cloves, cassia, and garlic. Saute well. Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder, Now just toast the spices. Add a pinch of salt. Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to 'bhuno' the masala) Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little. Add a green chilly. Mix all the curd well with masalas. Once you see the oil coming up to the surface add the gattas. Mix well. Add the coriander leaves. Let it simmer for about 5-7 minutes for the flavors to concentrate. Serve hot.
Rajasthani Mirchi Vada
Ingredients :- 12-15 large green peppers, 1 cup besan (chick-pea flour), 1 tsp salt, Water (to mix the batter), Oil for deep-frying.
Ingredients For the filling :- 250 gm potatoes, boiled, peeled and mashed, 2 tsp salt, 1 tsp chilli powder, 2 tsp amchoor (dried mango powder), 2 tsp coriander powder, 1/4 tsp asafoetida, 2 tsp saunf (fennel seeds)crushed, 1 tsp green chillis chopped.
Method For the filling :- Mix together the potatoes, salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies.
Method For the vada :- Wash and wipe the peppers, slit lengthwise, and de-seed. Fill with the potato filling. Mix the besan with the salt and enough water to form a thick, smooth paste. Heat the oil till a drop of batter dropped in comes up at once. Dip the pepper in the batter, and drop it into the hot oil. Lower the heat to medium and fry till a golden colour. Lift out and transfer on to an absorbent paper, before serving.
Ingredients For the Gattas :- 1 small cup besan, 1/2 tsp turmeric powder, 1/2 tsp dhania powder, 1/2 tsp chilly powder, A hint of heeng, 3/4 tsp salt or to taste, 1 tsp zeera, 1/2 ginger chopped fine, 1 tsp pudina chopped fine, 1/4 tsp baking soda, 1 big cup curd whisked, Oil.
Ingredients For the Base :- 1 Tbsp ghee, 1 Tbsp oil, 5 guntur chillies, 1/2 tsp zeera, 1 onion chopped fine, 8-10 cloves, 1 piece cassia, 5-6 cloves garlic chopped fine, 1/2 tsp turmeric, 3/4 tsp chilly powder or to taste, 1/2 tsp dhania powder, 1/4 tsp heeng, Salt, 1 green chilly slit, Some coriander leaves finely chopped.
Method For the gattas :- Dry roast the zeera and then grind it in a mortar and pestle. In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas. Add to this the ginger and mint leaves. Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda. Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much. Add a couple of drops of oil to make it easier to handle. Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips. Now boil this rounded strips in some water in a pan.They will be very delicate so handle them with extreme care. Once done take them out. Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like. Once there are nice and golden brown take them out and now prepare the base of this curry. Do not throw away the oil.
Method For the base :- In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee. Add the chillies and zeera to the oil and let it brown. Now add the onions and saute. Add the cloves, cassia, and garlic. Saute well. Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder, Now just toast the spices. Add a pinch of salt. Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to 'bhuno' the masala) Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little. Add a green chilly. Mix all the curd well with masalas. Once you see the oil coming up to the surface add the gattas. Mix well. Add the coriander leaves. Let it simmer for about 5-7 minutes for the flavors to concentrate. Serve hot.
Rajasthani Mirchi Vada
Ingredients :- 12-15 large green peppers, 1 cup besan (chick-pea flour), 1 tsp salt, Water (to mix the batter), Oil for deep-frying.
Ingredients For the filling :- 250 gm potatoes, boiled, peeled and mashed, 2 tsp salt, 1 tsp chilli powder, 2 tsp amchoor (dried mango powder), 2 tsp coriander powder, 1/4 tsp asafoetida, 2 tsp saunf (fennel seeds)crushed, 1 tsp green chillis chopped.
Method For the filling :- Mix together the potatoes, salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies.
Method For the vada :- Wash and wipe the peppers, slit lengthwise, and de-seed. Fill with the potato filling. Mix the besan with the salt and enough water to form a thick, smooth paste. Heat the oil till a drop of batter dropped in comes up at once. Dip the pepper in the batter, and drop it into the hot oil. Lower the heat to medium and fry till a golden colour. Lift out and transfer on to an absorbent paper, before serving.
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