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Bajre ki Khichdi – A Traditional dish of Rajasthan

Jan 31

Posted by mystaterajasthan in rajasthani cuisine | No Comments

Bajra or millets are a group of small-seeded species of cereal crops or grains.  They are an excellent source of protein, iron, folic acid and fibre.

Bajre ki Kichdi, a dish usually prepared in winters, helps keeping your body warm. Its creamy consistency and mild flavors make it a good recipe to have especially in the preconception period and first trimester.

You can add some spices, throw in some vegetables and serve it with curd – it will taste delicious.

Ingredients

  1. 1/3 cup bajra (black millet), washed
  2. 3 tablespoons yellow moong dal (split yellow gram)
  3. 1 teaspoon cumin seeds (jeera)
  4. 1/2 teaspoon asafoetida (hing)
  5. 2 tablespoons ghee
  6. salt to taste

Some Tips on How to Make Bajre ki Khichdi

You can cook it in the pressure cooker for about 4-5 whistles and then serve with a dollop of ghee.

Also, before adding bajra to the pressure cooker, wash and drain and keep them aside for about 1 hour.

Make it wet a little and put in a clean cloth. Tie a knot and crush it just with hands to take out the outer peel – if you are interested in removing the peel.

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Mawa Kachori – Special Sweet Dish from Jodhpur Rajasthan

Jan 30

Posted by mystaterajasthan in rajasthani cuisine | 1 Comment

Mawa Kachori is a sweet made of mawa stuffed in kachori. It is a very special and prestigious dish originated from Jodhpur, Rajasthan.

It was invented by Rawat Mishthan Bhandar, Jodhpur . Hence, the Mawa Kachori of Rawat Mishthan Bhandar is considered as best in the town. People of Jodhpur feel prestigious to take Mawa Kachori with them for their relatives outside Jodhpur.

Similarly people visiting from other cities to Jodhpur don’t forget to take Mawa Kachori especially Rawat’s Mawa Kachori with them.

In Jaipur,  famous sweet shops such as Rawat sweet and Kanji sweets near the bus stand and at LMB, Johri Bazar are among the famous shops to get Mawa ki Kacori”.


Ingredients required to make Mawa ki Kachori

  1. 1 cup plain flour (maida)
  2. Khoya (mawa), 1/2 cup
  3. a pinch of salt
  4. ghee or oil for deep frying

For filling

  1. Almond, silvered, 1 Tbsp grated
  2. Pista (pistachios), 1 Tbsp pigratedces
  3. Cardamom, freshly powdered, 1 tsp
  4. Cinnamon (Dalchini), powdered, 1/2 tspn [See <"/hindinames-spices-pictures.html">Cinnamon dalchini picture]
  5. a few saffron strands
  6. 1 cup sugar
  7. 1 cup water for syrup


How to Prepare Mawa ki Kachori

  1. Take plain flour and add a pinch of salt and 1 Tbs ghee or oil. Knead into a firm dough using enough water.
  2. Use enopugh water and knead well for about 5 minutes to make a firm dough. Divide the dough into 10 equal balls and keep aside by coverfing with a damp muslin cloth for 15 minutes.

Procedure for Kachori:

  1. Roll one ball to a size of about 3 inch diameter roti. Place 2 tsp of filling stuff at its center. Dampen the edge of the roti with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly so that the filling is sealed inside. Press this ball with your palm gently. Repeat with other balls.
  2. Bake or deep fry all the balls and keep aside to cool.
  3. Prepare a chasni syrup of 2 threads by dissolving 1 cup sugar in 1 cup water.
  4. Make a hole of size 1 cm at the top center of each kachori and pour approximately 2 tsp of the chasni into it. Pour some chasni outside on the kachori also.

Image Source: Rediff

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    DilKushar(Besan Ki Chakki) – A Yummy Sweet Dish of Rajasthan

    Jan 27

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    The cuisines of Rajasthan have a magnificent range of unique, colourful and spicy and sweet  dishes. The dishes of Rajasthan have become so popular all over the country that many Rajasthan food festivals are arranged.

    About DilKushar or Called “Mohanthal”

    Besides spicy flavours, each region is distinguished by its popular sweets. Most people from Rajasthan have a natural liking for sweets or ‘Mithai’ as it is locally called. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan.

    So Today we will discuss about DilKushar, A famous sweet dish made from gram flour.

    This divine mithai is also called “Besan ki Chakki” or “Mohanthal”. This is usually made at weddings and on special occasions.It is a complicated mithai to make and one needs a little practice to perfect this recipe.

    It is traditionally made with coarsely ground besan, so that the barfi has a nice chewy texture, but since it is difficult to obtain coarsely ground besan, you can also use plain besan instead.

    Ingredients required to make DilKushar or Mohanthal

    1. 2 cups coarsely ground Bengal gram flour (besan)
    2. 1 cup ghee
    3. 1 cup (150 grams) grated khoya (mava)
    4. 1 teaspoon cardamom powder (elaichi)

    For the sugar syrup

    1. 1½ cups (300grams) sugar
    2. 1 cup water
    3. 2 tablespoons milk

    For the garnish

    1. 4 tablespoons chopped almonds and pistachios

    How to Make DilKushar or Mohanthal

    1.     Place the gram flour in a bowl.
    2.     Heat the ghee and pour half of it over the gram flour.
    3.     Rub the ghee into the gram flour till the mixture resembles bread crumbs.
    4.     Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
    5.     Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
    6.     Remove from the heat and allow to cool till it is warm.
    For the sugar syrup
    1.     Mix the sugar with water in a pan and simmer for 10 minutes.
    2.     Add the milk to the boiling sugar syrup.
    3.     The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
    4.     Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
    How to proceed
    1.     Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
    2.     Pour into a greased 225 mm. (9″) diameter thali with 25 mm. (1″) high sides.
    3.     Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
    4.     Cut into 25 mm. (1″) squares.
    5.     Serve at room temperature.

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    Sohan Halwa – A Famous Sweet Dish of Ajmer Rajasthan

    Jan 24

    Posted by mystaterajasthan in rajasthani cuisine | 1 Comment

    Sohan Halwa from Ajmer, Rajasthan

    Sohan Halwa from Ajmer, Rajasthan

    Native Rajasthanis have a unique style of coupling the sweet dishes with the main (bread/roti/puri) course instead of or in addition to vegetables or meat. Halwa – Puri for example makes a famous combination.

    Here again we find a great use of pulses, legumes, diary products etc and a unique style of rustling up the desserts. A great use of clarified butter (ghee) characterizes the sweets.

    These are over cooked and often chashni (caramel) based. Halwas and Chakkis are a must on most festive occasion. A variety of dal ka halwas are made using lentils such as Moong Dal ka Halwa, made of green gram (split) or semoina (Sooji ka Halwa).

    So Today we discover about Sohan Halwa (Corn Starch Halva) Recipe, a famous sweet dish of Ajmer,  Rajasthan

    Ingredients Required to make “Sohan Halwa”

    • 1 kg Corn flour
    • 1 kg Sugar
    • 1 kg Ghee
    • 1 Cup milk
    • 100 gms Almonds
    • 100 gms Pistachios
    • 1 tsp Saffron

    How to make “Sohan Halwa”

    •    Mix corn flour in 1 cup of water
    •    Allow it to dissolve properly.
    •    Dissolve saffron in water.
    •    Mix 3 cups of water in sugar and boil for it for sometime.
    •    Add milk and boil it for 5 minutes.
    •    Mix corn flour and saffron mixture to it.
    •    Cook the mixture over medium heat.
    •    As the mixture turns thick, start adding oil.
    •    Continue adding oil and stirring till the mixture gets separated.
    •    Add almonds and pistachios.
    •    Place this mixture on greased plate.
    •    Keep it for cooling for a while.
    •    Cut into square pieces.
    •    Crunchy Sohan Halva is ready.

    Image Source: GiftMela

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    Lahsun ki Chutney (लहसुन की चटनी) – A Must Have Pickle in Winters in Rajasthan

    Jan 23

    Posted by iloverajasthan in rajasthani cuisine | No Comments

    Lahsun ki Chutney or Garlic paste is one of the very popular eatables in Rajasthan especially in winter season.

    This simple but delectable dry garlic chutney tastes delicious and helps in keeping the body warm during winters due to presence of large quantities of garlic.

    It is mainly relished with bajra rotis and onions and is usually a part of peasant’s working lunch.

    Ingrediants required to make “Lahsun Ki Chutney”

    • 2 heads of garlic, peeled and cloved
    • 6-8 tbsp red chili powder
    • 1/4 tsp fennel seeds, toasted and ground
    • 1 Juice Lemon
    • Salt To Taste

    How to make “Lahsun Ki Chutney”

    1. Break the stem of the red chillies and break into small pieces. Remove the seeds by tapping the chillies. Soak in 4-5 tbsp hot water for 1/2 hour
    2. For the chutney, grind the soaked chillies along with the water, garlic, dhania, jeera, oil and sugar and lemon juice to a semi-smooth paste
    3. Heat 1 tbsp oil and add the chilli paste. Cook for 2 minutes on low heat or till oil separates. Add 1/4 cup water and bring to a boil. Simmer for 2 minutes. Remove from fire

    TIP: This chutney should be kept well in an airtight container.

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    Pyaz ki Kachori – A Spicy Onion Dish of Rajasthan

    Jan 22

    Posted by mystaterajasthan in rajasthani cuisine | 3 Comments

    Pyaz ki kachori - Spicy Onion Delicious Dish from Rajasthan

    Pyaz ki kachori - Spicy Onion Delicious Dish from Rajasthan

    About Pyaz ki kachoris

    “Pyaz ki kachoris” were probably originated from Jodhpur. Although now, this spicy circular shaped fried dish is popular throughout Rajasthan and in fact the whole country.

    Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most ‘namkeen’ shops in Rajasthan. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a lightly caramalised and exceptionally seasoned onion filling.

    Like all kachoris, they are eaten with a sweet and spicy tamarind chutney.

    Where To Eat

    In Jaipur – Do not miss the famous Pyaz ki Kachori of  Rawat Mishthan Bhandar. Situated at polo victory cinema and very close to both railway station and the bus stand, this is a famous age old kachori hangout

    In Jodhpur – Most of the citizen of Jodhpur start their breakfast with the ‘Kachoris’ and ‘Mirchi Vadas’, Its not only famous among jodhpur people but appeal to the palate of the tourists. A visit to Jodhpur would be wasted without a bite of its spicy ‘ Pyaz ki Kachori and Mirchi Vade’

    All that one has to do, to taste and purchase the myriad specialities of the town, is to roam in and around Sojati Gate, one of the famous market of Jodhpur.

    Ingredients required to make Pyaz ki Kachori

    For the dough:

    1. 2 cups Maida (Plain Flour)
    2. 1/4 cup melted Ghee
    3. 1/2 tsp Salt

    For filling:

    1. 2 cups finely chopped Onions
    2. 1 tsp Kalonji (Nigella Seeds)
    3. 2 tsp Saunf (Fennel Seeds)
    4. 2 Bay Leaves
    5. 1/2 tsp finely chopped Green Chillies
    6. 2 tblsp Besan (Bengal Gram Flour)
    7. 2 tsp Dhania Powder (Coriander)
    8. 2 tsp Chilli Powder
    9. 1 tsp Garam Masala
    10. 3 tblsp Chopped Coriander
    11. 2 tblsp Oil
    12. Salt to taste

    How to make pyaz ki kachori

    1. To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 – 7 minutes.
    2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
    3. For the onion filling heat oil in a pan.
    4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
    5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
    6. Add the chopped coriander and mix well.
    7. Remove the bay leaves.
    8. Allow the mixture to cool completely.
    9. Divide into 12 equal parts and keep aside. To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
    10. Place one portion of the filling in the centre of the rolled dough.
    11. Surround the filling with the dough by slowly streching it over the filling.
    12. Seal the ends tightly and remove excess dough.
    13. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
    14. Gently press the centre of the kachori with your thumb.
    15. Repeat with the remaining dough and filling.
    16. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
    17. The kachoris should puff up like puris.
    18. These kachoris take a long time to be cooked in the inside too.
    19. Serve hot with tamarind chutney and hari chutney.

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    Rajasthani Mirchi Vada – A Tasty Snack From Rajasthan

    Jan 20

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    Rajasthani Spicy Dish - Mirchi Bada

    Rajasthani Spicy Dish - Mirchi Bada

    Rajasthan, as a state, believes in the age old saying “The more ghee, the better”. Snacks in this region vary from deep fried “Pyaaz ki kachori” and “Mirchi Bada” to the lighter “Bhujiya”. But every snack has a distinctive flavor and texture, to suit everyone’s palate.

    Let’s Discover how to make Rajasthani Mirchi Vada

    Huge varieties of chillies ( mirchi) are found in Rajasthan. An eight inch long variety is split open and filled with potato and masala and fried in besan to make this yummy Mirchi Vada

    Ingredients Required to make Rajasthani Mirchi Vada

    8-10 large green chillies and Oil for Deep Frying

    For batter

    * Gram flour (besan) – 1 cup
    * Turmeric powder – 2 pinches
    * Salt to taste
    * Water as required

    For filling:

    * Potatoes – 3 large ones
    * Red chilli powder – 1 tsp
    * Coriander leaves chopped fine – 1/2
    * Salt to taste

    Method of preparation

    1. Slit the green chillies, remove seeds and keep aside.
    2. Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well. Make a thick batter with the flour, turmeric powder and salt.
    3. Fill the chillies with the potato mix. Dip the filled peppers in the batter till they are completely covered. Fry them in preheated oil till golden brown. Serve hot with chutney or sauce

    Image Source Wikipedia

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    Jaipur Ki Gazak

    Jan 18

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    Gajak - A winter sweet from Rajasthan - Sweet to keep your body warm

    Gajak - A winter sweet from Rajasthan - Sweet to keep your body warm

    About Gajak

    Gajak cooked in sugar syrup and set up in thin layers, is made with sesame seeds. The sweet is believed to have warming properties which makes it quiet appropriate for Indian winters.

    Its a very common dry sweet from North India especially til (sesame seeds) gajak is a great winter dessert. It is especially made during the cold north Indian winter months since til (sesame) helps in keeping human body warm. It is also a popular sweet for Diwali (the festival of lights).

    The best part is that it can be stored for months and will not get stale.

    Ingredients Required to Prepare Gajak

    * 1/4 cup cashewnuts (halved)
    * 1/2 cup sesame seeds (til)
    * 200 gms sugar
    * 2 tblsp pure ghee

    How to Make Jaipur ki Gajak

    * Grease a tray with a little ghee.
    * Roast sesame seeds over a low heat up until lightly brown.
    * Roast cashew nuts also until lightly brown.
    * Combine sugar, remaining ghee and 2 tblsp of water.
    * Stir fry the mixture over medium heat up till it turns into a thick syrup.
    * Take off from heat, stir in sesame seeds and cashew nuts.
    * Mix well.
    * Transfer the mixture onto a buttered tray and then level it.
    * Make cuts as per the required size and shape and allow to cool.
    * When cold, separate the pieces and serve.

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    Ghewar – Sweets from Rajasthan – Teej Festival Traditions

    Jan 16

    Posted by mystaterajasthan in rajasthani cuisine | 1 Comment

    Ghewar - Sweets From Rajasthan - Teej Festival Traditions

    Ghewar - Sweets From Rajasthan - Teej Festival Traditions

    About Ghewar

    Ghewar a delicious sweet from the state of Rajasthan is a treat to the taste buds. It is a very popular sweet even outside Rajasthan and usually served as dessert.

    Ghewar is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival.

    The demand for Ghewar remains high during the Teej which marks the beginning of a series of fairs and festivals, which are celebrated throughout the autumn and winter months in Rajasthan, culminating in the spring festival of  Gangaur.

    Ghewar sweet known for its matchless sweetness comes in varieties such as plain, desi ghee, paneer and mawa. Paneer ghewar is garnished with paneer and is highly demanded for their matchless flavor.

    Ghewar on The Festival of Teej

    During Teej and Gangaur, gifting Ghewar is part of rituals in Rajasthan. The newly wedded girls are given Ghewar sweet as gift. The gifting of these sweets is locally called Sanjara, which is a part of the culture of Rajasthan.

    It is really very tasty and yummy to eat. No doubt, the calories are really high in this sweet, but eating one or two pieces would do no major harm. However, if there are diabetic people in your house as well as those who are health conscious, you can fry it little less or instead of pure ghee, use white oil. Instead of sugar, you can also use commercialized sugar-free substitutes available in the market.

    Ingredients Required to Prepare Ghewar

    • 4 Cups flour
    • 2 Cups ghee
    • 4 Cups water
    • 1 Cup milk
    • 1 tbsp Almonds (chopped)
    • 1 tbsp Pistachios (chopped)
    • 1 tsp Cardamom powder
    • 1 tsp Saffron (soaked in milk)
    • 1 1/2 Cups sugar
    • 1/2 tsp Yellow colour

    How to prepare Ghewar from scratch?

    • Mix flour, ghee, milk and 3 cups of water to make a batter.
    • Dissolve colour in the remaining water.
    • Mix the coloured water to batter.
    • Take an aluminium or steel cylindrical container.
    • Cylinder should have a height of at least 12″, and a diameter of 5-6″.
    • Fill half of the cylinder with ghee and heat.
    • Once the ghee is hot, pour a glass of batter in the centre of ghee.
    • Allow foam to settle.
    • Pour a glassful of batter in ghee again.
    • Once the foam gets settled again, place ghewar on mesh.
    • Prepare sugar syrup of one tar consistency.
    • Dip Ghewar in syrup so as to remove the extra oil.
    • Keep it for cooling.
    • Pour few drops of saffron water.
    • Sprinkle chopped almonds, pistachios and cardamom powder.
    • Ghewar is ready.

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    Gatte ki Sabji – A Spicy Curry of Rajasthan

    Jan 10

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    Rajasthani Gatte Ki Sabji - Delicious Curry Vegetable

    Rajasthani "Gatte Ki Sabji" - Delicious Curry Vegetable

    The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The spice content is quite high in comparison to other Indian cuisines, but the food is absolutely scrumptious.

    Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries

    About “Gatte ki Curry”

    Gatte Ki Curry is a popular Rajasthani Curry recipe. Gram flour is the major ingredient in the making of a “gatte ki sabzi”.

    This a totally desert dish, as in Rajasthan–Desert of India. There are no vegetables used, just besan dumplings(Gatte) that are used in its place, simmered in a curd sauce. Its tasted just amazing.

    Ingredients required to make “Rajasthani Gatta ki Curry”

    1. 200 gms Besan
    2. 1 tsp Dhaniya powder
    3. 2 tbsp Ghee
    4. 250 gms Curd
    5. 1 tsp Salt
    6. 2 tsp Oil
    7. 1 tsp Red chilly powder
    8. 1 pinch Haldi

    How to make “Rajasthani Gatta ki “Rajasthani Gatta ki Curry” ?

    1. Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
    2. Make a stiff dough. Make 5-6 thin and long strips of the dough.
    3. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
    4. 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.
    5. Add the gatta pieces. Heat oil in a kadai. Put the tadka of jeera and add the curd mixture.
    6. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
    7. 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 thepla.

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