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Rajasthani Cuisine
 Rajasthani Cuisine offers a wide range of delectable dishes, which are pure vegetarian, rich in taste and absolutely mouth-watering. While the regular dal can truly be made into a delicious one, the special khari can be cooked in an equally innovative style. With all the common ingredients that go into the cooking, Marwari / Rajasthani cuisine is not that complicated either. Try your hand at some of the recipes and enjoy the experience. Source- Chef O . P . Khantwal & Sujata Malani Photo Credit - Marwar Popular Rajasthani Dishes  1, Dal (lentils) Ingredients Moong dal: 100 gms ?Arhar dal: 100 gms ?Channa dal: 100 gms ?Hing (Asafoetida): 5 gms ? Bayleaf: 5 gms ?Salt: To taste ?Ginger: 15 gms ?Turmeric: 5 gms ?Green Chillies: 10 gms ?Ghee: 30 gms ?Coriander leaves: 25 gms ?Green cardamom: 5 gms ?Lemon: 2 ?Jeera: 5 gms ?Garam masala powder: 5 gms Method Boil the dal with salt and turmeric. Cook till done. Make a tempering of jeera, hing, garam masala, green chilli in ghee and add to the dal. Garnish with chopped coriander and serve hot with baati and churma baati (stuffed balls of whole wheat dough, soaked in ghee). 2, To make baati: Ingredients Wheat flour (make a dough): ?500 gms ?Ghee: 300 gms ?Salt: 15 gms ? Stuffing: Ingredients Potatoes (boiled and peeled) :250 gms ? Garam masala: 10 gms ?Black salt: 10 gms ?Salt: to taste ?Coriander powder: 20 gms ?Jeera: 5 gms ?Cashew, rasins: 50 gms ?Ghee: 20 gms Method Saute all the masalas in ghee and add cashew and rasins. Add peeled and mashed potatoes. Make 30 gm balls of the prepared dough. Stuff the mixture in these balls and grill in a gas tandoor or an oven. Heat the ghee and dip the baatis in the ghee till they soak completely. Serve hot with dal and churma (Sweet preparation of wheat flour). 3, To make churma Ingredients Wheat flour: 200 gms ?Ghee: 400 gms ?Khoya/mawa: 100 gms ? Sugar, pounded: 200 gms ?Almond (soaked, chopped): 50 gms ?Cardamom: 5 gms ?Cinnamon: 2 gms Method Make a stiff dough using 150 gms ghee and flour (use very little water). Make balls of this dough and deep fry in rest of the ghee till they turn golden brown. Churn these balls in a grinder with khoya. Heat 30 gms ghee in a pan, add cardamom and cinnamon, fry for a minute, add the churned mixture, sugar and almonds. Serve hot with dal and baati. 4, Pakore ki karhi (Lentil dumplings in a spicy gravy) Ingredients Moong dal: 100 gms ?Salt: 10 gms ?Curd: 20 gms ?Red chilli powder: 5 gms ? Red chilli (whole and dry): 5 gms Coriander powder: 5 gms ?Curry leaves: 5 gms ?Turmeric: 3 gms ?Soda: 3 gms ?Oil: For frying and tempering ?Mustard seeds: 3 gms Method Soak the dal for 5-6 hours and grind to a paste. To the dal paste add red chilli powder, coriander powder, and salt ( reserve 20 g dal paste for later use ) Heat oil in a kadai and fry small pakoras from this dal paste mixture. Mix curd, salt, red chilli powder, coriander powder and turmeric. Add the 20 gms dal paste to this mixture. Cook this mixture for a while, then simmer for 15 minutes. Temper it with mustard seeds, hing, curry leaves and whole red chilli. Add the pakoras to this karhi. Soak for ten minutes and serve hot. 5, Dal Ki Bedvi Puri Ingredients For the dough: Wheat flour: half a cup ?Oil: 1 tbsp ?Salt: to taste ?For the filling: ?Moong dal (split yellow gram): quarter cup ?Moth dal: quarter cup ?Red chilli powder: 1 tsp ?Turmeric powder: a pinch ?Oil: 1 tbsp ?Salt: to taste ?Oil for cooking Method Sieve the wheat flour by passing it through a fine strainer. Rub in the oil and salt to taste. Add water to make a soft dough. Keep the dough aside. Soak both the dals for about four hours. Grind them into a fine paste without adding water. Heat oil in a flat frying pan. Add the dal paste and stir-fry on a low flame till the mixture leaves the sides of the pan. Add the chilli powder, turmeric powder and salt to taste. Mix well and stir-fry again for a minute. Allow this mixture to cool. Make a ball of the dough and then flatten it with your hands. Make a ball of the paste. Place the moong dal ball in the centre of the dough. Close the dough by bringing the edges together. Roll out thin parathas using flour. Cook on a hot tawa brushing with oil on both sides until the parathas turn light brown. Serve with ker sangri and curd.  6, Ker Sangri Ingredients Sangri: 1 cup Ker: quarter cup ?Kharak, sliced into long strips: 3 to 4 ?Kismis: 5 to 6 ?Turmeric powder: a pinch ?Red chilli powder: 3 tsp ? Dhania powder (coriander): 2 tsp ?Rai powder (mustard), roasted: 2 tsp ?Amchur powder (dry mango): 2 tsp ? Red chillies: 2 to 3 pieces ?Ajwain (carom): a pinch ?Hing (asafoetida): a pinch ?Oil: 3 tbsp ?Salt: to taste Method Soak the ker, sangri and kharak in water for some time and pressure cook it. Drain and keep it aside. Heat oil in a flat pan. Add the red chillies, ajwain and hing. Allow these to simmer. Then add the ker-sangri-kharak mixture. Add the kismis. Sprinkle all the masalas and salt. Cook on a low flame and stir well. Serve hot with dal ki bedvi puri. 7, Bajra Khichada Ingredients Bajra (millet): 1 cup Moth dal or moong dal: quarter cup ?Pure ghee: 2 tbsp ? Salt: to taste Method Sprinkle a little water over the bajra. Keep it aside for some time and coarsely grind it in a mixer. Soak the dal in water. Mix the dal and bajra with water and pressure cook till it softens. Add salt to taste. Warm the ghee. Add it to the cooked khichada. Mix well. Serve hot along with Rajasthani kadhi. 8, Rajasthani Kadhi Ingredients Curd: 5 cups ?Gram flour (besan): 2 tbsp ?Turmeric powder: a pinch ?Salt: to taste ?Red chillies: 2 ?Mustard seeds: quarter tsp ?Cumin seeds (jeera): quarter tsp ?Fenugreek seeds: quarter tsp ?Curry leaves: 4 to 6 ? Green chillies: 2 or 3 ?Oil: 1 tbsp ? Coriander leaves, chopped Method Mix gram flour and curd. Add water and mix it well. Now add turmeric powder and salt. Heat the oil and add all the remaining ingredients. Simmer on a low flame. Pour the curd-gram flour mixture over it. Keep stirring till it boils. Cook on a low flame. Sprinkle chopped coriander and serve hot with khichada.   related searches : Rajasthani
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