Tuesday, July 29, 2014

Rajasthani Dal Baati Churma Recipe| Dal Baati Recipe|Churma Recipe with Jaggery

Rajasthani traditional recipes

The first thought we get thinking about the state Rajasthan is its traditional Dal baati churma. Any meal in rajasthan is incomplete without dal baati churma. This platter generally consists of a flaky bread made with wheat flour which is baked in a fire wood oven traditionally but now a days we are using gas tandoor or electrical oven to make this.I still remember My childhood days when we used to go for a vacation to rajasthan . When ever there is any marriage functions going on in the village the whole village people are invited for a feast and dal baati churma was must menu there Me along with  some our family members went to my moms uncle's place and there they serve us with jumbo size Baati and churma ladoos, we had to stuff  our belly  bcoz they told us not to waste food.I have some fond memories every time I make dal baati I remember them and laugh out . 

Thursday, July 24, 2014

Eggless Gibassier Recipe (A French Anise & Orange Flavored Loaf) |French Artisan Bread

Pompe à Huile / french bread

Gibassier is a french pastry bread from Provence, Its a galatte made with fruited olive oil. Its generally flavored with aniseeds, candied orange peel and orange blossom water water and sugar is dusted on top of this bread. This was one aromatic bread and the orange flavored sure is a hit with this bread.. I didn't find orange blossom water here so just used up orange juice and zest but traditional orange blossom is the must.This buttery textured bread is shaped like we shape fougasse which resembles like a leaf.Its is one of 13 varieties of bread which is made in Christmas as desserts france. People there refer this bread as Pompe à Huile am french olive oil bread.

Wednesday, July 23, 2014

Rajasthani Gatte Ki Sabzi Recipe | Gatta saag |Gatta Ka Saag

Rajasthani vegetarian curries/ gravies

Being a Rajasthani we have our own way to make curries and as rajasthan is a dry state yogurt is abundantly used to make gravies. From my childhood I have loved all the rajasthani curries a lot and especially gatta saag is my fav.. Though mom used make them often at home , I loved that version but I also love the gatta saag served in the marriage buffet (we call it Giman) , Its a little different and these gattas are in large size . Some even add paneer to the gatta dough to make it soft But traditionally no paneer is added . Mom makes the best gatta saag even though I make quite good I love to have this curry made by my mom . I some times don't like to eat wat I have made but it interests me if some one else prepares for and I enjoy ;) I am sure this happens to all ..