Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Thai style banana Recipe

November 27, 2012 By manjulabharathkumar@gmail.com

If any one want to try a quick an easy dessert then this the one you are searching for taste like you had some rasgulla or gulab jamun .and the flavors are so wonderful that you will surely be making them again .. Todays recipe is easy to make thai dessert prepared in mins and tastes heavenly 🙂 Banana’s in thai style !!!! without any further ado lets see for the ingredients and method of this simple but yummmy dessert ..

Ingredients

For the orange zest
rind of 1 orange

Other ingredients
1 banana
1/4 tbsp ghee
1/4 tbsp butter
1/4 tsp grated ginger (adrak)
1/2 tbsp powdered sugar
1/8 tsp lemon juice
1/2 tbsp toasted sesame seeds (til)
1/3 tbsp orange juice (optional)
1/2 cup whipped cream or vanilla ice cream
Rose syrup few drops

Method

For the orange zest
Peel the orange and gently slice of all the white part out of the peel. Using a very sharp knife, chop the outer portion of the peel into fine pieces. Keep aside.

Peel and slice the bananas in to circles.
In a flat pan, heat the ghee and the butter.
Add the ginger and orange zest and cook over low heat till they release their flavors.
Add the bananas and powered sugar and simmer till the syrup is thick, keep turning the bananas so they are well coated with the syrup.
Add the lemon juice.
Add the orange juice and simmer till the syrup thickens.
Server garnished with sesame seeds and rose syrup .Top then with a scoop of vanilla ice-cream or whipped cream (i used whipped cream).

Tips

This recipe tastes as good with apples or pears.

Kesar Rasmalai

November 26, 2012 By

Hello every one!!!! Am happily presenting my first ever guest post @ Random rambling!! Am happy that meenu anuty author of the wonderful blog Random Rambling gave me a chance to parcipate in her guest series.. I know i have troubled her like anything asking her silly questions , confusing her and also getting confused myself while sending this guest post to her.. My apologies anuty 😛 .. Meenu anuty is having this lovely blog in which she shares a lots of yummy recipes and narrating her experiences while cooking them .. I should mention here she is very good story teller too..or i must say she is a muli tasker… want to know more abt this amazing person ??? – do visit her blog which contain Random things to discover and follow her 🙂

So coming to the guest series.. Many of my SNC friends have taken part in tis series and have shared awesome recipes … Am happy that meenu anuty gave me chance … As am the last participant of her guest post series and wanted to share a dessert ending with sweet note..

Am sharing my favorite dessert – “Kesar rasmalai” ..Ras Malai consists of sugary white, cream or yellow colored balls (or flattened balls) of paneer soaked in malai (clotted cream) flavored with cardamom.. yummm…. to look for the recipes of this yummy kesar rasmalai you have to visit meenu anuty’s blog by just clicking here…

thanks once again meenu anuty for conducting such an wonderful guest series and also giving me a chance to partcipate….

Paneer Tikka Pasta Recipe | Indian Style Paneer Tikka Pasta ~Pasta Recipes

November 25, 2012 By manjulabharathkumar@gmail.com

Pasta is always loved by kids and its my all time easy to make dish .. My daughter loves pasta and I wanted to try something Indianized style with these so I came up with this yummy recipes.. This idea was given by my hubby 🙂 he likes paneer a lot n just wanted me try this … thank u so much Mr. hubby for this wonderful idea as it tasted so good ….

Lets quickly look for the ingredients needed so tat you can hurry to the pantry n try this yummy pasta 🙂

Paneer Tikka Pasta

Category	Preparation time	Cook Time
Pasta Recipes	1-2 hr	15 mins

Ingredients

Pasta – 1 cup (elbows pasta)

Water – 3 cups
Chopped capsicum – ¼ cup (Finely chopped )

Tomatoes puree- ¼ cup

Ginger-garlic paste – 1 tsp

chilly flakes – 1/2 tsp

oregano – 1/2 tsp

Mozzarella cheese- 1 tbsp

Cumin pd- 1/2 tsp

Chilly powder/ hot sauce – 1 tsp

Garam masala – ¼ tsp

Tomato ketchup – 1 tsp

Oil- 2 tsp

Salt to taste

Coriander leaves ( chopped)- for garnishing

For the Marinating Paneer

12-15 cubes of Paneer

3 tbsp Thick/Hung Curd

1/4 teaspoon ground cardamom

1 tsp Turmeric powder

1 tsp Garam masala powder

1/2 tsp Dried kasturi methi leaves (optional)

1 tsp Lemon juice

Salt to taste

1 tsp Oil

Method

For the Marination :

Take your thick yogurt and transfer it to a muslin cloth, keep aside for 20 minutes, so all the water is removed from it. Mix the curd with masala powders, kasoori methi, lemon juice and salt. Then add paneer to the yogurt mix and marinate for an hour.

How To Proceed

In a deep pan heat water and bring it to a boil.
Add pasta, salt and let cook for 8 minutes or as directed in the packet , until it is fully cooked (soft but firm).
Drain the water.. drizzle some olive oil and mix them so that pasta (macroni) don’t stick with each other and keep aside.

In a pan heat a some oil and shallow fry the marinated paneer till the outer layer is golden brown . Fry them and keep them on a tissue paper so that excess oil gets drained off.

In a separate pan heat oil.Saute the capsicum till its half cooked (don’t over cook the capsicum).
Next add the ginger garlic paste, tomato puree, chilli flakes, chilly powder/chilly sauce, salt,ga and oregano to it . saute till the mixture is cooked.

Then add the fried paneer and cooked pasta and mix well..

Toss everything together and sprinkle some grated cheese , garnish with coriander leaves.

Tips

If you wish u can marinate the capsicum ,shallow fry them and include them in the recipe but i marinated only the paneer.
You can even use tofu paneer ..and include other veggies like carrot , beans , peas etc..

Rasgulla

November 21, 2012 By manjulabharathkumar@gmail.com

Rasgulla is my favorite Bengali sweet… I have tried rasgulla many times n have been successful every time I made it .. lucky me… Rasgulla also know as roshogulla in Bengali is smooth, soft, spongy balls dipped in sugar syrup. They a very light and spongy in texture. Rasgulla tastes good when they served chilled. You can make a variation in rasgulla too, for instance, I made Kesar rasgulla n will be posting many more variations too in a separate post.Thanks to my Rasgulla to cooperate with me and every time giving me good results 😛

now let’s look for the ingredients and method to prepare this spongy delicacy 🙂

Ingredients:

4 cups milk
1/4 cup lemon juice
4 cups water
2 cups sugar
saffron strands (optional)
cardamon pd – 1/4 tsp (optional)
1/2 tsp rose essence

Method

Paneer / chenna :

Mix lemon juice in half cup of hot water and keep aside.
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn the milk.

As the milk comes to a boil, add lemon juice gradually and stir the milk gently. The milk will start curdling will separate from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth

Wrap the paneer in a muslin cloth, and rinse under cold water, and squeeze well.By doing this it removes all the sourness of lemon in paneer.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out from the chenna is the key for how soft your rasgullas turn.
To check if enough water is out of the paneer, take a little portion of paneer on your palm and rub with your fingers. After rubbing the paneer, you should be able to make a firm but smooth ball.

Once the paneer/chenna is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer/chenna is almost rolled into the smooth soft dough.
Knead the chenna using your palm. Keep scraping the chenna/ paneer back to together and knead some more. If the paneer/chenna is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:

1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. When making the rasgulla balls, give some pressure in between your palm in the beginning and thenwhen the ball is smooth enough release the pressure.

3. Mix the sugar and water in a pan over medium heat and bring it to a boil. Add saffron strands if you want rasgullas yellow in color and also add cardamon pd.

4. Add the paneer balls and cover the pan with the lid. Let them cook in covered for 15- 20 mins

Make sure the pan is wide enough to accommodate the Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
After 15-20 mins off the stove and wait a few minutes before you open the lid.
Rasgullas should be a little spongy.
Serve the Rasgullas chilled.

TIPS

If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape u can try cutting them into small pieces and mix with vanilla ice cream or cover with melted chocolate.
You can use the Rasgulla pieces to make kheer.
You can also can the shape of rasgulla to oval and that will become cham- cham.

Banana chocolate mousse

November 21, 2012 By manjulabharathkumar@gmail.com

When it comes to fruits I like each and every fruit and kids like them too .. so y not prepare a very simple but tasty dessert. A very popular Indian fruit which available in every household…guess????? yeah, its banana ..Banana’s provides us so much of energy much more than other fruits.

The flavors of chocolate and banana blend beautifully to make this mouthwatering dessert. Kids and adults alike will relish this delicious dessert. As this mousse tastes best chilled, make sure to chill it well before serving.

Let’s look at the ingredients and method to prepare this simple yet delicious mousse…

Ingredients

1/2 cup mashed banana (approx. 1 1/2 bananas)
1/2 cup (75 grams) chocolate chips or dairy milk
1/2 cup cream
1/4 tsp vanilla essence

Method

Place the chocolate in an ovenproof pan add 1 tablespoon of cream and set the cook time to 50 sec or cook until the chocolate melt.
In another bowl, whisk the cream and vanilla essence till soft peaks form. Keep aside.
Pour the melted chocolate over the mashed banana and mix well till it is cool.
Slowly fold in the whipped cream, pour into 2 cupcake liner and freezer till they are set (approx 20 mins) .
After they are set u can remove the liner or serve with the liner.
Serve garnished with swirls of chocolate syrup on top of it and some sprinklers.

Adhirasam Recipe

November 14, 2012 By manjulabharathkumar@gmail.com

I am glad to be a part of SNC hosted by our friend Divya pramil from YOU TOO CAN COOK.. This is my first challenge recipe really exicited to take part in this challenge as it is learning experience for each and every blogger including me . am proud to be in north team and it is gud for me bcoz i can learn all south indian dishes with the help of our south indian team friends 🙂 This months challenge from south indian team is “Adhirasam” by yashodha from YASHODHA’S KITCHEN ..As i was born n bought up at chennai , TN i knew this sweet and have tasted it so many times. Our neighbors used to share this sweet on any festival or occasion’s but did n’t get a chance to try this sweet on my own 🙂

Adhirasam is an south indian delight made generally for any festive or occasion .. This is a tricky sweet to make but looks really easy ..Not everybody get this sweet correct but if you follow certain tips keenly you will surely get the perfect adhirasams . I got certain tips from my neighbors back in India called them specially to know the exact recipe .. I took lot of time to research than in preparing adhirasam to get a perfect adhirasam and i hope i got it correct, now i leave tat to snc team to decide 🙂 . Lets see for the ingredients and method 🙂

Ingredients

Raw Rice: 2 cups ( i used sona masoori )
Jaggery : 1 cup (powdered)
Water : 1/2 cup
Cardamom Powder : 1 tsp
Ghee : 1-2 tsp
sesame seeds or til – 1/4 tsp
Oil for Frying
one ladle curd (optional)
milk 4-5 tsp (optional)

Method

Soak the raw rice for 30 minutes. After Which drain the rice and spread it in a clean cloth or tissue paper for about 10- 15 minutes.
Once you know the rice is dry ( not too dry but with little moist) and the excess water content is absorbed from the rice then it’s ready to grind.
Now I a mixie grind he rice to a very fine powder.
Sift this ground rice mixture and keep it aside.
In a wide pan add jaggery and 1/2 cup of water. Once the jaggery powder is dissolved completely, remove from heat and strain the water.
Now boil jaggery water and keep stirring it in til it comes to a thick consistency.
Keep stirring it until the jaggery comes to soft ball consistency. This means when we take a drop of jaggery syrup and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the soft ball consistency, then the adhirasam will become hard. If the syrup is taken before the soft ball consistency, then the adhirasam will break while frying. You should be very careful at this stage.
Once you get the right consistency just remove from heat immediately and pour it into the rice flour, ghee and also add the cardamom powder.
NOTE : Add the flour into the syrup by batches and stir continously to avoid lump formation n also to maintain the consistency of the dough which should be soft . Don’t add all the flour in one go .
Mix everything together to form a soft dough.
It can stay for 1 to 2 day at room temperature by naturally fermenting the dough for 24 hours and the result will be soft adhirasams .
The next day, heat required amount of oil in a heavy bottomed pan.. Don’t fill your kadai full of oil bcoz if your adhirasam breaks it spreads into the oil .. so add oil only required amount in which your adhirasam immerses .
Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper or aluminium foil or even banana leaf and flatten the dough in to circle using fingers. NOTE: Flatten the dough little thick so that u get soft adhirasams. If adhirasam’s are too thin then they become too crispy.
Deep fry the adhirasam till it becomes golden color. Don’t put more than two adhirasam in the oil for frying . I fried one at a time and pressed excess oil by squeezing it with a flat bottomed bowl .
Repeat the above steps for the rest of the mixture.

My adhirasam’s turned out really yummmy and my hubby liked it so much 🙂 I had no adhirasam left for next day.. It took me long to post as i was busy with Diwali preparations .. oh yeah “Happy Diwali to all my readers” .

Tips

If the dough is very sticky or too loose and you are unable to make balls, then add a little wheat flour to it to get the right consistency.Don’t add more rice flour bcoz it may become hard n very crispy.
If the dough is too tight, then add little more jaggery syrup or little milk to it.

After completing this long process i thought why not should i try the same recipe with other flours like wheat or ragi or barley !!!! so i experimented making adhirasam using barley flour .. This time i used store bought barley flour .. I just followed the same recipe and added 3 – 4 tsp of rice flour (home made rice flour which i had in extra ) to it ..woowi zoowie my experiment was a great success.. I made barley adhirasam a healthy version of adhirasam which was really soft and should be consumed warm, it will taste much better when have warm adhirasam’s .. Once again thanking Yashodha for her lovely recipe which inspired me to try something different 🙂

Barley Adhirasam

This is a twist in adhirasam …

Fruit pani puri

November 9, 2012 By manjulabharathkumar@gmail.com

Fruit Pani Puri

What fruit pani puri ? ? Yes you read it correct ….. As some kids can’t have the traditional pani puri I thought of the kids version of pani puri which will contain lots of fruits..so is your kidoo carving to have pani puri and you don’t want them to have spicy food this should be an alternative .. Enjoy this chaat in a fruity way and a healthy way … This is the simplest kids version of pani puri

Ingredients

4-5 Puri’s ( am using store bought)
1 medium- sized apple ( chopped into cubes)
1 small orange ( peeled and remove the pith)
5-6 black grapes
1 tsp rose syrup
1 tsp chaat masala
1/4 tsp cumin pd
a pinch of black salt (optional)
1/4 tsp pepper pd
2 -3 mint leaves chopped
1 cup fresh orange juice (add sugar, mint leaves while making orange juice)

you can also include other fruits like pineapple, green grapes or any fruit you like 🙂

Method

Mix all the ingredients together in a bowl except for orange juice bcoz orange juice is acting pani here in this recipe and fruits are the stuffing. Crack top side of the puri with your thumb .. Add the stuff in the fruits into the puri’s and the top it with orange juice.That’s it our fruit Pani puri is ready in no time..

Kids will surely love this as they like to have fruits.. Try and tell me your view on this ” Fruit Pani Puri ”

Sending to Cook’s joy

Masala Cone

November 8, 2012 By manjulabharathkumar@gmail.com

I am really happy to post this recipe bcoz i love to innovate and try my best to create or you can say experiment with food :).. My kitchen is turning to a chemistry lab now a days trying new and unique recipes is so much fun for me ..I had these ice cream cones which i used for making a castle cake for my kidoo on her second b’day .. will surely post the images of my castle cake in some other post . so i was wondering what should i do with the extra cones in my pantry.. hmmmmm why not top it with a scoop of ice cream and have it .. we are not big fans of ice cream but we like the cone part my hubby likes to have cone as such… thinking hmmmm what should i do???… then popped an idea making this yummy savoury cone ..My hubby loved this idea of savoury cone and patted my shoulders he he he … It tasted so good . I Should thank my hubby a lot to encourage me n be a specimen for my experiments he he he he…lets see for the ingredients and method to prepare this masala cone 🙂

Ingredients

2 ice cream cones
1 teaspoon butter
1 teaspoon garlic chutney
1/4 cup corn boiled
1/2 teaspoon amchoor powder
1/4 cup potato, boiled and mashed
1/2 teaspoon chat masala
1/2 teaspoon red chilli powder
green chutney, as needed
ketchup, as needed
nylon sev, as needed
peanuts, as needed
coriander, chopped
salt, to taste

Garlic chutney

Ingredients

30 to 35 cloves garlic
5 tbsp Red Chili powder
5 Spoon Oil
1 tsp Cumin Seed
Salt to taste

Method

Mix all ingredients and grind well.
In a pan heat oil and add the ground paste .
cook till it leave oil on side of the pan.

Tips :

You can add more chili powder to make it spicier. You can store in air tied container for 10-12 days in refrigerator or at normal room temperature.

Green chutney

Ingredients

2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chilies, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Method

Grind all the ingredients with a little water.

Method for preparing Stuffing:

In a pan heat oil , add the chopped onion saute till the onions are transparent then add tomato cook them till they are mash-able . Add the red chilli pd, turmeric, coriander pd, amchoor, salt and give it a mix. Now add the mashed potatoes , corn and combine them well . Now our stuffing is ready …

Method of preparing masala cone:

Now we are all set to display our chaat ..

First take a cone and spread garlic chutney in the inner part of the cone evenly .
Then fill in the stuffing in the cone , let it be heaped so tat it looks like an ice cream..
Top it with thick green chutney, ketchup, roasted peanuts ( as shown in the picture )..
Sprinkle some sev ..

voila !!! Your masala cone is ready to serve 🙂 Make the masala cones just before serving so else cone will loose its crunch.. kids would love to have a savoury ice-cream in a rainy day 🙂

Jack o Lantern Paratha’s

November 6, 2012 By

Jack o Lantern Paratha’s

First of all happy halloween to all !! Today’s Recipe is Indian version infused in halloween. I tried out this healthy and nutritious paratha using both barley flour and wholewheat flour for our yesterday breakfast..This paratha’s tastes marvellous along with raita or any kind of chutney.. at the same time y not along with any gravy vegetable, also its one of a best way to sneak veggies, in this paratha i used grated veggies like zuchinni and carrot. These paratha’s are going to vardhini’s halloween fiesta..

Ingredients

2 cups Whole wheat flour
1 cup Barley flour
1 cup Grated mixed veggies (i added carrot and zucchini..)
1 tsp Red chilli pd
1/4 tsp Turmeric pd
1/2 tsp Cumin pd
2-3 Chopped green chilli
2 Sprig’s coriander leaves (optional)
1 tsp Ajwain seeds
Salt to taste
Oil or ghee

Method :

Add the veggies to the whole wheat flour,barley flour,ajwain seeds, n all dry ingredients .. Mix well.. Gradually add water, knead everything as a soft dough.
Make medium sized balls from the dough,dust with enough flour and roll as slightly thick circles then using a pumpkin shaped cookie cutter cut then in to pumpkin shaped paratha .. Drop gently the paratha over a hot tawa, drizzle the oil, cook on both sides until they gets well cooked..
Serve this paratha hot with raita or any gravy veggie ..

sending to sara’s kitchen

Rajasthani Thali Version -1

October 30, 2012 By manjulabharathkumar@gmail.com

RAJASTHANI MENU

DAL BAATI
MOONG DAL DHOKLI
ROTI with GATTE KI SUBZI
LAPSI- Dessert
GHEVAR- Dessert
MALAI LASSI

Bringing my native state cuisine on my plate .. As they say in mawari ” maro Marwad ” (my rajsthani ) food is filled with lots of colors n flavours . Rajasthani food is very spicy. As Rajastham frequently suffers drought people use less water and substitute it with curd or buttermilk. We used have a family trip in our summer holidays to rajasthan in our childhood and fun part of going there is the food we get in different palce’s some place had taste onion kachori, malai kulfi, Gola, papda,ghevar,and what not yummmmm…. thanks to my mom to be a great inspiration in posting this ..

STUFFED Dal Baati

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Traditional Baati are baked dumpling made from wheat flour, I gave it twist by stuffing some moong dal filling.

Ingredients

Moong Dal :

1/2 cup Dal (split green gram dal)
1/4 tsp cumin
1/4 tspn Asafoetida
1/4th tspn turmeric
Salt to taste
1 tbps ginger + garlic + green chillies paste
1/4 tsp Garam Masala.

Baati

1 1/2 cup wheat flour
Salt to taste
3 tbsp butter or ghee

For Stuffing

1 cup boiled and mashed potatoes
1 small onion chopped
1 small tomato chopped
1/2 cup peas
Salt to taste ,
2 sprigs cilantro (coriander)
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp dhania or coriander pd
1 tsp oil
salt to taste

Method

Dal

Pressure cook the Moong Dal. In a pan heat oil , add cumin pd, Asafoetida, red chilli pd, turmeric pd and ginger garlic+green chillies paste.
Saute for 10 seconds and add the cooked Dal and about 1/2 cup water .
Add Garam Masala . Let it cook in low flame for about 10 minutes .

Baati :

For the stuffing

Heat oil in a Pan saute onion till light pink and then add tomatoes , peas saute till they cook well. Add the cumin pd, red chilli pd, turmeric pd, coriander pd, salt and mix well . Then remove from flame n let it cool , after which you can make balls of the potato masala n keep a side .
For the covering knead a hard dough with butter , wheat flour , salt to taste and water as required.

Baati

Mix all the ingredients n make a stiff dough . Then take a small ball of dough , roll it to make sufficient surface for the potato stuffing to get covered and seal the Baati with the open ends. Preheat the oven @ 375 degrees and place the baati’s on a baking sheet for about 15 minutes or till they turn brown on the surface. The baati’s are immersed in ghee, so that they absorb most of the ghee . However with the daily health regimes , if you are not comfortable dipping the bati in ghee, you may drizzle little bit over the hot baked baati and serve with Dal on side.

Moong Dal Dhokli

For daal

1 cup moong daal

1 tbsp chana daal

1 onion chopped

1/2 cup coriander leaves chopped

1-1/2 tsp red chilli pdr

1/2 tsp haldi pdr

1-1/2 tsp salt

1/4 cup ghee

For dhokli

2 cup wheat flour

1 tsp red chilli pdr

1 tsp salt

1 tsp red chilli pdr

1/2 tsp cumin seeds

1/2 garam masala pdr

1 tsp ghee

water to knead dough

Method

In a bowl add all the ingredients captioned under dhokli except water, Use your hands & knead by adding little water gradually to form a not too soft and slightly tight dough.
Make small round balls of half the size of lemon. press balls within palm & make a hole in the center to form a thick disk with a see through hole in centre. To the same for the remaining dough.
Mix both daals and wash them in water 2 -3 times.
In a heavy bottomed pan heat 1/4 cup ghee.
Add ginger garlic paste & saute.
Cook for 1 minute & add salt, red chilli pd & haldi..
Now add 2 glass of water, stir & add washed daal.Bring to boil
After the daal water starts boiling add dhokli in boiling mixture one by one.
Once all dhoklis are added to the mixture. cook open in sim flame for 20 minutes or pressure cook till 2-3 whistles.
After it gets cooked add boiling water if required. garnish with garam masala & chopped coriander leaves.
Serve with finely chopped onions & fresh lemon juice

GATTE KI SUBZI

For Gatte

Besan (Chick Pea Flour) – 1 cup

Haldi (Turmeric Powder) – 1/2 tsp

Mirch (Red Chilli) Powder – 1/2 tsp

Ajwain (Carom Seeds) – 1 tsp

Dhaniya (Coriander) Powder – 1/2 tsp

Sal – as per taste

Dahi (Yogurt) – 1/4 cup

Oil – 1/8 cup

For Gravy

Ginger – 1 inch piece grated

Garlic – 4 cloves crushed

Dahi (Yogurt) – 1 cup

Dhaniya (Coriander) Powder – 1 tsp

Jeera (Cumin) Powder – 1 tsp

Mirch (Red Chilli) Powder – 1 tsp

Amchur (Mango Powder) – 1/2 tsp

Garam Masala – 1/2 tsp

Rai (Mustard Seeds) – 1 tsp

Jeera (Cumin Seeds) – 1 tsp

Salt – as per taste

Oil – 2 tsp

Method

For gatte :

Mix all dry masalas in besan
Add oil to the besan and mix
Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
Make it into a firm dough (firm enough to roll it into cylinderal shapes
Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
Now, add the gatte in the boiling water. They should be fully merged in water.
It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
After the gatta gets cooked , drain them . You can use the drained water to thicken the sabzi or gravy .
Cut about 1/2 – 1 inch thick gatte at an angle (based on how big you would like them).

For Gravy

In a bowl add all the listed dry spices or masalas (except salt, add salt at the end as needed) to dahi/curd and mix it well till smooth.
Take a wide pan, add oil
Add rai, jeera and let them splutter
Now, add ginger and garlic and fry for a minute
Add the dahi and mix till the gravy starts boiling and separating oil
Now, add the gatte pieces in it, cover and cook for 5 more min.
Add saved water (and more) as needed.
The sabzi is ready !!!

Serving

This is best served with either ghee roti or paratha. It is preferred to eat with ghee roti though more than paratha.

LAPSI

This fabulously tasty Rajasthani sweet features the goodness of broken wheat and the tantalising aroma of cardamom. It Tastes really when it is served hot..This dessert is served to goddess on first or last day of navratri or any ritual festival celebrated in rajasthan.

Ingredients

1/2 cup broken wheat (dalia)

1/2 cup brown sugar / powdered jaggery

1/2 tbsp cardamom (elaichi) powder

3 tbsp ghee

For The Garnish

a few pistachio

Method

Heat the ghee in a non-stick kadhai, add the broken wheat and cook on a slow flame, for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously
Add 2 cups of warm water and cook on a high flame till the water starts boiling.
Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously.
Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates.
Serve hot garnished with pistachio

Handy tip:

If you make the lapsi in advance, before serving add 2 tbsp of milk to the lapsi, mix well and reheat it for 2 minutes.

GHEVAR

A wildly popular dessert that‘s found at any Rajasthani wedding and at sawan ki teej. This sweet is specially made for raksha bandhan when sister tie rakhi on their brothers arms and give sweet, well ghevar is the sweet given to their brother’s .

Ingredients

For syrup

1 cup water

2 cup sugar

For ghevar

1/2 cup ghee (solidified)

2 cup maida

2 cup water

1/2 cup milk

A pinch saffron

1/4 teaspoon yellow food color

ghee for frying

Method

For syrup:

Heat sugar and water together in a pan. Boil it till 1 thread consistency.
To check single thread consistency: put a drop of sugar syrup on your thumb and touch drop with forefinger. When you pull both the fingers apart, a single thread of syrup should form without breaking

For ghevar

In a large round bowl, take solidified ghee and churn/whisk it till it turns white.
Soak saffron in 1 tablespoon of milk. Add maida, then water and milk to the mixture. Adding saffron and yellow color to mixture will make it light yellow in color. Avoid any lump in the mixture.
Heat ghee in a deep pan. Slowly pour the above mixture into the center of pan. The mixture will sink down first and then start collecting on the side of pan.
Once all the mixture is poured into the pan, lower down the heat to medium high. Let it cook till light brown.
Take it out and keep it on paper towel, so that excess ghee will drain out.
Dip it in sugar syrup and remove it .Garnish it with dry fruits and cardamom powder.

MALAI LASSI