Cuisine of the MONTH - Rajasthani

gowtham

@indianman

IF-Rockerz

Posted: 17 years ago

#1

cuisine of the month

RAJASTHANI

Rjasthn (Devangar: ???????? ) is the largest State of the Republic of INDIA in terms of area. It borders Pakistan to the west,Gujarat to the southwest, Madhya Pradesh to the southeast, Uttar Padesh and Haryana to the North East & Punjab to the North.

The state capital is Jaipur. Geographical features include the Thar Desert in western Rajasthan and the termination of the Ghaggar River where lies oldest civilization of Kalibanga. One of the world's oldest mountain ranges, the Aravalli Range, cradles the only hill station of Rajasthan, Mount Abu, and its world famous Dilwara Temples. Eastern Rajasthan has two national tiger reserves, Ranthambore and Sariska, as well as Keoladeo National Park near Bharatpur, famous for its bird life.

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 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.

Perhaps the best known Rajasthani food is the combination of dal, bati and churma.

Edited by indianman - 17 years ago

2

Reply

Quote

gowtham

@indianman

IF-Rockerz

Posted: 17 years ago

#2

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.

CHURMA LADDOO

Ingredients:

200 gms Wheat flour
400 gms Ghee
100 gms Khoya / Mawa
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (smal
1 inch Dalchini

Preparation:

Melt 150 gms. of ghee and mix it in wheat flour.
Make a stiff dough using very little water.
Heat the rest of the ghee in a kadahi.
Make about 15-20 balls with the dough.
Fry it on low flame till it becomes golden brown.
Churn it in grinder after it cools down. Mix khoya.
Heat 1 tbsp. ghee in kadahi.
Add cardamom seeds and dalchini.
Add the above mixture of wheat flour and khoya.
Fry it for one minute. When it cools down, add sugar and chopped almonds.
Mix well. Serve churma laddoo in a plate.
You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.

Edited by indianman - 17 years ago

Reply

Quote

gowtham

@indianman

IF-Rockerz

Posted: 17 years ago

#3

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.

MISSI ROTI

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.

GATTA CURRY

or SHAHI GATTE

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 ( Turmeric)

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 Gatta kadhi.

Edited by indianman - 17 years ago

Reply

Quote