 | Art & Culture • Health • Movies & Entertainment • Society • Reference • Sports • Travel | |
| ||||||||||||
| ||||||||||||
| ||||||||||||
| Rajasthani Recipe | ||||||||||||||||||||||||||||
Gatte Ka Pulao Ingredients For the gattas For the pulao  1½ cups cooked long grain rice Method For the gattas 1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required. 2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll. 3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes. 4. When cooked, drain the gattas and keep aside. 5. Cut the gattas into small pieces when cool. 6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside. How to proceed 1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside. 2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida. 3. Add the prepared paste and sauté for 4 to 5 minutes. 4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well. 5. Serve hot, garnished with coriander. Dal Bati Churma: Dal Bati (Puffed dough dumplings with lentil curry )  Ingredients
For dal For dumplings Method 1. Pressure cook rajma and black gram till it becomes soft. 2. Heat 4 tbsps oil. 3. Add onions. Brown them. 4. Add ginger-garlic paste and tomatoes. Fry. 5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. 6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. 7. Roll into lemon-sized balls. 8. Cover and keep for one hour. 9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. 10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating. Churma  Ingredients
Method 1. Melt 150 gms. Of ghee and mix it in wheat flour. 2. Make a stiff dough using very little water. 3. Heat the rest of the ghee in a kadahi. 4. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. 5. Churn it in grinder after it cools down. Mix khoya. 6. Heat 1 tbsp. Ghee in kadahi. 7. Add cardamom seeds and dalchini. 8. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, 9. Add sugar and chopped almonds. Mix well. 10. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box. Gatte Ki Sabji  Ingredients
Besan 200 gm Dhaniya 1 tsp. Ghee 2 tbsp. Curd 250 gm Salt 1 tsp.. Oil 2 tsp. Red chilly powder 1 tsp. Haldi a pinch Method 1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough. 2. Make 5-6 thin and long strips of the dough. 3. Put these strips in boiling water and cook for 5 minutes. 4. Cut these gattas into small pieces. 5. Strain the curd through a strainer. 6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well. 7. Add the gatta pieces. 8. Heat oil in a kadahi. 9. Put the tadka of jeera and add the curd mixture. 10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. 11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. 12. Finally put the tadka of red chilly powder. Dahi Kadi  Ingredients
For Tempering Method 1. Whip the sour yoghurt and add enough water to obtain a pouring consistency. 2. Add gram flour to it and set aside. 3. Scrape the ginger and finely chop and slit green chilies in two and set aside. 4. Chop the jaggery, wash, chop the coriander leaves and set aside. 5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste. 6. Heat oil in a pan. 7. Add mustard seeds, cumin seeds and curry leaves. 8. Add slit green chilies and asafoetida. 9. Add the yogurt mixture and stir constantly till it boils. 10. Cook on slow flame for 5-8 minutes. 11. Serve hot with white steamed rice or khichdi Papad ki sabzi:  200 gm papad (fried and broken into 2/3 inch pieces) Method 1. Heat ghee in a pan add the cumin seeds. 2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. 3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies. 4. Then add the beaten yogurt and fry for another 3 minutes. 5. Add 1 cup of water and bring to a boil. 6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for 6 - 7 minutes. 7. Season to taste, remembering that papad is already salted. 8. Garnish with fresh coriander Dal dhokli: Dal Dhokli (Dumlpings in Lentil Curry) Ingredients For Dal  2 tbsps peanuts, soaked in water for 30 minutes. For the dhokli : Method 1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside. 2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal. 3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste. 4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water. 5. Knead well and roll out into 10 cms discs. 6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture. 7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire. 8. Garnish with coriander leaves and serve hot. | ||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||