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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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Moong Dal ka Halwa – A Sweet Dish of Rajasthan

Jan 8

Posted by mystaterajasthan in rajasthani cuisine | 2 Comments

Moong ki daal ka halwa from Rajasthani kitchen

Moong ki daal ka halwa from Rajasthani kitchen

About Moong Dal ka Halwa

A classic recipe that is relished throughout Rajasthan. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold.

Made with split skinless Mung beans Sugar Ghee Milk and Char Magaz nuts, this dessert is very common in the States of Uttar Pradesh and Rajasthan.

It is considered to be auspicious for Holi and Diwali and it even features on wedding menus.

It takes a long time and lot of patience to saute the dal and prepare this halwa and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.

This is a unique sweet dish of lentils sweetened with milk and sugar. This rich moong dal (yellow split peas) preparation is garnished with raisins and chopped nuts.

Ingredients required to make “Moong Dal Halwa”

  1. 100 gms Moong Dal
  2. 200 gms Ghee
  3. 100 gms Sugar
  4. 1/2 glass Water
  5. 10 pieces Badam
  6. 5 pieces Pista
  7. 4-5 Currants

How to make “Moong Dal Halwa” ?

Step 1. Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
Step 2. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Step 3. Heat water in a pan, add sugar and boil the mixture till sugar melts.
Step 4. Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Step 5. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

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Kalakand (Mishri Mawa) – A Delicious Sweet Dish from Rajasthan

Jan 7

Posted by mystaterajasthan in rajasthani cuisine | 4 Comments

Kalakand (Mishri Mawa) - Desert from Alwar, Rajasthan

Kalakand (Mishri Mawa) - Desert from Alwar, Rajasthan

What is Kalakand?

Kalakand is one of the most popular sweet traditional Indian sweet from Rajasthan.

Famous after it’s originating place ‘Alwar’ this is become commonly known as Alwar´s Kalakand (Milk Cake),  which tempts everybody with its rich aroma.

This sweet is so renowned for its excellent taste that even a street is named in Alwar after this particular dish.

In old days, name of a good sweet shop in India depended upon how good their Kalakand was.

In modern times, so many new sweets have come up that the new generation of young Indians is often unfamiliar with it.

Milkcake of Alwar is not only very famous in India but is also exported from the country. This easy dessert recipe requires few ingredients and once made this sweet can be enjoyed for weeks.

Ingredients required to make Kalakand

1. Whole milk -1 liter
2. Home made paneer – 500 gm
3. Sugar / Splenda sugar free – ½ cup
4. Chopped nuts – ½ cup ( Almonds, Pistachio )
5. Cardamom powder – 1 tsp
6. Butter / ghee for greasing

How to make Kalakand ?

step 1. Turn on the stove and boil milk in a heavy bottomed vessel. Meanwhile, mash paneer with your hand. When milk comes to a boil add mashed paneer and keep stirring. Reduce the heat to medium and stir till liquid evaporates and the mixture thickens.

step 2. Add sugar /Splenda sugar free & cardamom powder in this mixture and mix well. Keep stirring till excess liquid evaporates. Now it should look like semi-solid mixture. Remove this mixture from heat.

step 3.  Take a plate/tray and grease with butter/ghee and spread all chopped nuts. Now spread this hot semi-solid mixture in the greased plate/tray. Let it cool for 2-3 hr. Cut into burfi or desired shape and serve this Kalakand as dessert.

Image Source Flickr

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Raabdi – A Traditional Drink of Rajasthan

Jan 6

Posted by mystaterajasthan in rajasthani cuisine | No Comments

What is Raabdi ?

Rabadi is a recipe made  of Bajra flour, Chaas (Buttermilk). Rabadi is a very common dish in villages in north-west India.

Rajasthan’s People are very fond of Raabdi. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk.

“Raabdi” or “Raab” as it is commonly known, is a thick gruel prepared using bajre ka atta and curds or buttermilk. Raabdi can be served hot or cold.

An earthenware pot full of the bajra flour and buttermilk is often left to simmer over a slow flame in the mornings and it is ready to serve around lunch time after it has simmered for several hours. It does not require a lot of attention, so housewives can complete their other household chores while the raabdi is being cooked.

In some households, raabdi left over from the previous day is often served with hot bajra rotis for breakfast the following day.

Raabdi is very  cheap and very popular with local people of rajasthan and is easily prepared.  It  is used more summer season. Now a days In  five star hotels, Raabdi is also available in large and foreign tourists  The Rabdi with Bajre bread to eat or break

Medical Benefits of Raabdi

  1. It reduces the tension and blood pressure
  2. It helps in sound sleep
  3. Effective in asthma
  4. Good Digestation
  5. Effective in Stomach illness
  6. It works good for people suffering from stone disease

Ingredients required to make Raabdi

  1. ¼ cup bajra flour (millet flour)
  2. ½ cup curds, beaten
  3. 1 tablespoon chopped coriander
  4. a pinch asafoetida
  5. ½ teaspoon ghee
  6. salt to taste

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Rabri – A Delicious Sweetdish from Rajasthan

Jan 5

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A visit to the Pink City is incomplete without a feast of its traditional cuisine. Those wanting to have a taste of authentic Rajasthani food must sample the dal-bati choorma and gatta masala with bajre ki roti. ” And don’t miss the rabri “,  Rajasthani rabri ? you will be surprised .

Somehow this “sweet’’ dish has come to be associated so much with the Bihari Rabri (Devi), that a mention of it as a Rajasthani delicacy seemed far-fetched.

What is Rabri ?

Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time till it becomes dense and changes its color to pinkish. Sugar , spices and nuts are added to it to give it a great taste. It is chilled and served as dessert.

Rabri is easy to make at home and can serve as a tongue licking dessert.

Made with dry milk cream powdered sugar and nuts. Traditional Rabri is made by reducing fresh whole milk

Ingredient required to make Rabri

1. Dry Milk powder: 1 Cup

2. Powdered sugar/ Confectioners sugar: 1 Cup
3. Corn Starch: 1 Tablespoon

4. Unsalted sweet butter: 1 Stick (¼ pound)

5. Heavy whipping cream: 1 Cup

6. Cardamom seeds ground: 1 teaspoon

7. Crushed Pistachio nuts: 2 Tablespoon

8. Toasted sliced slivered almonds: 2 Tablespoons

How to Make Rabri

Step 1: Mix Dry Milk, powdered sugar and corn starch well. It will help if the combination was sieved.

Step 2. Cut in the butter, it may resemble like very fine crumbles

Step 3. Add whipping cream stirring and mixing well.

Step 5. Put the ingredients in a heavy bottom sauté pan, preferable a non stick pan. Start cooking on a low to medium heat (180 ºF). High heat will cause boil-over. A thin skin of Malai (Clotted cream Devonshire) will form on the the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.

Step 6: Stir in Cardamom seeds, Pistachio nuts and almonds. Turn off heat.

Step 7: After mixture has reached room temperature, transfer it to a serving dish put it in the refrigerator. Serve it chilled.

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Dal Bati Churma – A Famous Dish of Rajasthan

Jan 3

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Dal, Bati and Churma - A delicious Rajasthani Cuisine

Dal, Bati and Churma - A delicious Rajasthani Cuisine

What is Dal, Bati & Choorma?

Dal Bati Choorma is a Rajasthani Dish which has three main servings – Dal, Bati and Choorma.  Dal, or lentil curry is served with Bhatti, a roundel of stuffed flour that’s baked in a charcoal fire or oven.

Choorma is a sweet dish made with flour, jaggery or sugar and ghee.

About Dal, Bati and Choorma

The preparations take longer as compared to other Indian dishes as all the three servings are prepared separately.

It is one of the most common preparation in all kinds of functions, including religious occasions, wedding ceremonies and birthday parties in Rajasthan. One of the reasons for this, apart from being delicious is that  it is easy to cook even for a large group of people.

Variations

Recognized as a Rajasthan speciality, Dal-batti-churma is a wholesome Rajasthani meal.

Bhatti comes in varieties acts as a substitute for rotis. You can opt for plain batti, or try the more exotic masala, dry fruit or missi battis. Batti is made out of wheat, flour, millet or a mix of maize and wheat flour, with loads of ghee.

There is also an unending variety in churma – the colour of which depends on the ingredients and  comes in an astonishing variety several of which could be served together- the bread with which it was made again consisting of wheat or maize or millet and combined with desiccated coconut, khoya, or even raisins and dry fruits.

The taste, overall, is mild, with sweet and salty alternates, no chillies, but its fat content making it extremely calorific.

A variety of dalls may be cooked for the purpose, the bati could be made with wheat flour or millet or even a mix of maize and wheat flour (misi), and

Batti churma is a typical Rajasthani delicacy prepared in pure ghee.  They are yummy to eat but are very heavy for the stomach. It is a strict no no for cholesterol and heart patients.

Here’s a recipe from Tarla Dalal the famous Indian Cook – Dal, Baati and Churma @ TarlaDalal

A Tip

To relish Dal-Bati-Churma at a nominal expense, you can check out the dhabas near Sindhi Camp (Central) Bus Stand,  Jaipur.

Image Source : Flickr

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