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Rajasthani recipes

Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe

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Raab or Raabadi is a healthy porridge made in Rajasthan , gujarat and also harayana. This is made for seetala saptami or in summer season to keep our body cool. This is a very healthy and delicious drink made in every mawari home, the method may vary in each home. Raab is very traditional rajasthani breakfast recipe served either as a savory or sweet.The Savory version is made a day ahead fermented and had with some extra butter milk chopped onions and some mint , the sweet version is generally had warm. Traditionally raab is made with bajra( pearl millet), jau( Barley), aata ( wheat flour). Raab is a perfect baby food and also enjoyed by elders.

Today am here to share a very easy to make and a traditional Rajasthani Porridge. Wheat Flour Raab is a very healthy  porridge which can be prepared easily , this can be served 2 ways you can have them warm or keep them to ferment and have them in the morning like you do for palaya soru in tamilnadu. I made the savory version of the atta raab and sweet version of Goondh ki raal. Goondh is a edible gum which is considered a very healthy ingredients in Mawari cuisine , we also make goondh ke ladoo for new mothers to have. I remember from my college when I had lot of ulcers in my mouth I couldn’t even speak then a friends mom who was Marwari as well made me this goondh ki Raal , so sweet of her 🙂 . And it did had great effect and my ulcers vanished soon. Goondh is said to heal the stomach  related problems and is a great medicine. For my R it didn’t workout as I planned We went for a road trip in the weekend and I didn’t find time to cook so thought I should post the backup post which I had Rajasthani Jeeman Thali ( Rajasthani wedding Thali), but it is something very old I was not happy about the presentation neither the photography so I quickly Made this today for my R and I also did my S cooking today, Sometimes it doesn’t go as we plan I know  .Now moving on to the recipe.

R for Raab or Raabadi and Raal

Atte Ki Raab 

Ingredients 

  • Whole Wheat Flour – 2 tbsp
  • Yogurt/ curd – 1 cup
  • Salt as needed
  • Cumin pd – 1/4 tsp
  • Water as needed
  • Mint – for garnish
  • Onion – 1/4 cup (chopped )

Method 

  • In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  • Churn it well with a churner.
  • Transfer it to a earthen pot or any pan and cook the mixture in low flame
  • Constant stirring is required otherwise it might curdle.
  • After it thickens and raw smell goes of , turn off the flame.
  • You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.

Goondh Ki Raal

Ingredients 

  • Edible Gum / Goondh- 2 tbsp
  • Water – 3 cups
  • Ghee – 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds – Few ( Chopped)

Method 

  • In a pan heat ghee add the edible gums, saute them till they puff up.
  • Pour in the water and mix them well,boil them till the edible gum dissolves.
  • Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  • Add almonds and serve them warm.


5.0 from 9 reviews
Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe
 
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Atte Ki Raab is a healthy breakfast traditionally had in Rajasthan, gujarat, and haryana. This is a savory version and can be prepared in sweet version as well. Goondh ki Raal is a healthy drink which is served warm.
Author:
Recipe type: Breakfast
Cuisine: Rajasthani Recipe
Serves: 2
Ingredients
Atte Ki Raab
  • Whole Wheat Flour - 2 tbsp
  • Yogurt/ curd - 1 cup
  • Salt as needed
  • Cumin pd - ¼ tsp
  • Water as needed
  • Mint - for garnish
  • Onion - ¼ cup (chopped )
Goondh Ki Raal
  • Edible Gum / Goondh- 2 tbsp
  • Water - 3 cups
  • Ghee - 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds - Few ( Chopped)
Instructions
For Aate Ki Raab
  1. In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  2. Churn it well with a churner.
  3. Transfer it to a earthen pot or any pan and cook the mixture in low flame
  4. Constant stirring is required otherwise it might curdle.
  5. After it thickens and raw smell goes of , turn off the flame.
  6. You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.
Goondh Ki Raal
  1. In a pan heat ghee add the edible gums, saute them till they puff up.
  2. Pour in the water and mix them well,boil them till the edible gum dissolves.
  3. Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  4. Add almonds and serve them warm.

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Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes

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Gatte Ki sabzi is a very famous Rajasthani yogurt based curry with no veggies No onion and no garlic. Gatta is a  spiced up chickpea dough shaped like a sausage and cooked in boiling water, they are then cut and made with yogurt based gravy. Not only sabzi we make many more dishes with gatta.Like the recipe, I am going to share here, Gatte Ki thiyari is a most loved dish in my home.  I make them often and it is a delicious variety rice with nothing fancy. I still remember My mom used to make this dish for every diwali with meetha chawal. This was a diwali special menu at mom’s place. There many varieties of thiyari but gatte is thiyari is a very traditional Rajasthani dish which is made only at home.Gatta as such can be made many ways such as paneer ke gatte, aloo ke gatte, Lauki ke gatte, Atte ka gatta and many more. We use leftovers very efficiently if we have leftover rice the first thing pops up is chawal ka gatta , I have been having it from my childhood. I had some other recipe lined up for G I told my hubby but he suggested Guntur Idli, I didn’t have proper ingredients. Letter G was following me where ever I go and Then this idea popped up to make our very own gatta and some variety gatta recipes which is a regular kind of food in our home. Don’t hit me  :p again I tend to overdo I know, I tried making gatte ki thali, which Included Gatte ki sabzi ( obviously), gatte ki kadhi, Gatte ki chakri, Gatte Ki Kadhi,Gatter Ki thiyari and I also make Gatte ki Tikki.

Rajasthan is known for its culture and food, Most of the Rajasthani cuisine have yogurt added to it bcoz of the scarcity of water. People substitute yogurt to make the gravy. Most of the time there is a scarcity of veggie and fruits so they use pulse and dried veggies to make their curries. Most of the food is prepared to keep in mind it should last for days without heating. We follow a no onion no garlic and no greens diet for Paryushan parava ( Jains 8 days festival) which when it is tough to decide what to cook and gatta is an Instant option at all homes which doesn’t need soaking of pulses and can be made in a jiffy. Last month I share a No onion No garlic No green veggie Thali and everyone for Bm theme Indian Thali .  Here I am with a No onion No garlic marwari food again, As we made yogurt based gravies a lot and gattas are most loved yogurt based gravy I thought Why not I do a Gatte Ki thali for the letter G. My mom did share this recipe on Tv show we both did in pudhuyugam (konjam soru konjam varalaru) , that was proud moment for me to make her cook for TV ..Lets move on to the recipe..


G For Gatte Ki Thiyari and Gatte Ki Thali

Gatte Ki Menu

  • Gatte Ki Tikki

  • Gatte Ki Kadhi

  • Gatte Ki Sabzi

  • Gatte Ki chakri

  • Gatte Ki Thiyari

Ingredients 

For Gatta

  • Chickpeas Flour – 1 1/2 cups
  • Carom seeds/ Ajwain – 1/4 tsp
  • Oil – 1 tbsp
  • Red chilli pd – 1/2 tsp
  • Turmeric – 1/4 tsp
  • Salt to taste
  • Water as needed

For Thiyari

  • Basmasti Rice – 1 1/2 cups
  • Bay leaf – 1 No
  • Cinnamon – 1 “Inch piece
  • Cloves – 2 No
  • Cardamom – 2 No
  • Green Peas – 1/4 cup ( boiled)
  • Pomegranate – 1/2 cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts – 2-3 No
  • Raisins – 2-3 No
  • Oil – 1 tbsp
  • Coriander Leaves – 2 tbsp ( chopped)
  • Green chillies – 2 slit
  • Red chilli pd – 1 tsp
  • Coriander pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Garam Masala pd – 1/4 tsp
  • Lemon wedge

Method 

  • Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  • Drain the water and fluff the rice.
  • In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  • Add little water at a time and knead it into a stiff dough.
  • Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  • Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  • After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  • In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  • Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  • Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  • Add the cooked rice and mix them well, add the boiled peas as well.
  • In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  • Cover and cook the rice on low flame for 5 – 10 mins, till all the masala combine well.
  • Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  • We usually have this rice with roasted papad but raita will go well too.

Notes

  • When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

5.0 from 11 reviews
Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes
 
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Gatte Ki thiyari is a Rajasthani traditional rice variety. This NO onion and No garlic recipe is perfect for paryushan parva ( jain festival).
Author:
Recipe type: Rice Recipes
Cuisine: Rajasthani Cuisine
Serves: 3
Ingredients
For Gatta
  • Chickpeas Flour - 1½ cups
  • Carom seeds/ Ajwain - ¼ tsp
  • Oil - 1 tbsp
  • Red chilli pd - ½ tsp
  • Turmeric - ¼ tsp
  • Salt to taste
  • Water as needed
For Thiyari
  • Basmasti Rice - 1½ cups
  • Bay leaf - 1 No
  • Cinnamon - 1 "Inch piece
  • Cloves - 2 No
  • Cardamom - 2 No
  • Green Peas - ¼ cup ( boiled)
  • Pomegranate - ½ cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts - 2-3 No
  • Raisins - 2-3 No
  • Oil - 1 tbsp
  • Coriander Leaves - 2 tbsp ( chopped)
  • Green chillies - 2 slit
  • Red chilli pd - 1 tsp
  • Coriander pd - ½ tsp
  • Turmeric pd - ¼ tsp
  • Garam Masala pd - ¼ tsp
  • Lemon wedge
Instructions
  1. Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  2. Drain the water and fluff the rice.
  3. In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  4. Add little water at a time and knead it into a stiff dough.
  5. Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  6. Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  7. After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  8. In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  9. Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  10. Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  11. Add the cooked rice and mix them well, add the boiled peas as well.
  12. In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  13. Cover and cook the rice on low flame for 5 - 10 mins, till all the masala combine well.
  14. Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  15. We usually have this rice with roasted papad but raita will go well too.
Notes
When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

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Rajasthani Kachori Platter |Rajastahni Kachori |Onion Kachori|Mawa Kachori |Moong dal Kachori

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Onion Kachori|Mawa Kachori |Moong dal Kachori


As you all know I was the host for IFC last month and challenge all my fav Rajasthani platters and am so happy to see so many beautiful platters being shared by the members . As You know I shared the royal Rajasthani Festive Platter and now Landed to the Most fav snack in rajasthan which is nothing but Kachori’s . Kachori’s are enjoyed at any time as a snack or a breakfast and I just love them a lot . I first learned to make a moong dal kachori when I was Studying Home science when I prepared at home My neighbors and family enjoyed them a lot . You can find hot and spicy kachori’s in any road side or stalls in Rajasthan and they taste so yummy .

These are crispy snack with the outer cover made with plain flour and they are generally filled with Dry spiced lentils , Onions , potatoes , or they are also made sweet by filling mawa kachori . Mawa Kachori is one of the famous kachories found in rajasthan and they taste so delicious . I wanted to add a kachori platter as an rajasthani snack to be a part of the challenge and so I did. I chose 3 Kachori versions – Moongdal, Onion and mawa kachori which are my all time fav and coming from my very own native 🙂 . So lets move to the recipes of this delectable kachories.

Moong dal kachori


For The Dough

2 cups plain flour (maida)
5 tbsp oil
salt to taste

For The Filling

1/4 cup yellow moong dal (split yellow gram) ,soaked for 2 hours
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tbsp whole coriander seeds
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp Turmeric pd
1 tsp garam masala
1/2 tsp dried mango powder / amchur
3 tbsp oil
salt to taste

Other Ingredients

oil for deep-frying

Method

For the dough (crust)

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
Divide the dough into equal parts and keep covered under a wet muslin cloth.

For the filling

  • Grind the soaked moong dal in to coarse paste.
  • In a pan heat oil add cumin seeds, coriander seeds and fennel seeds .
  • After they crackle add the ground moong dal , red chilli pd, turmeric pd , garam masala , amchur pd , salt and mix .
  • Saute them well till all the moisture in it goes of. Keep it aside.

How to proceed

  • Roll out each portion of the dough into circle.
  • Place one portion of the filling mixture in the centre of the rolled dough circle.
  • Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
  • Seal the ends tightly and remove any excess dough.
  • Roll each filled portion into circle taking care to ensure that the filling does not spill out.
  • Repeat with the remaining dough and filling to make more kachoris.
  • Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides it may take about 1- -15 mins to fry a batch of kachori thats when you can attain crispiness.
  • The kachoris should puff up like puris. Cool and keep aside or store in an air-tight container.

Onion/ Kande ki Kachori


For onion kachori the crust dough is same as for moong dal kachori

Ingredients

Filling

Onion – 1 cup ( chopped)
Fennel seeds – 1 tsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Coriander pd – 1/2 tsp
Coriander leaves – 2 tbsp ( chopped)
Oil – 1 tbsp
Salt to taste

Method 

  • Heat oil in a pan . Add fennel seeds , cumin seeds , onion .
  • Saute the onion till translucent and add coriander pd , red chilli pd , cumin pd , turmeric pd and salt
  • Mix them well till combined and add coriander leaves .
  • Divide the onion filling in to equal portions and keep it a side.
  • Fill the crust the same way as we did for Moong dal kachori .

Mawa kachori




 Recipe Source : Manjula’s Kitchen

Ingredients

Crust

1 cup all-purpose flour /maida
2 tablespoons clarified butter/ ghee
water as needed

Filling

1/2 cup heavy cream or whipping cream
1 cup milk powder
1/4 cup mixed nuts (almonds, pistachios coarsely ground)
1/4 teaspoon crushed cardamom
3 tablespoon sugar
Oil to fry

(Note: If you are using mawa use ¾ cup of mawa instead cream and powder)


Sugar Syrup

1 cup sugar
1/2 cup water
1/8 teaspoon crushed cardamom
Few strands of saffron

Method

For making Crust

  • Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
  • Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Sugar Syrup

Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set aside.

For making Filling 

  • Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mawa.
  • Next add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
  • After cooling, the mixture will become drier but still should be lightly moist.

For Making Kachoris

  • Knead the dough for a minute.
  • Divide the dough into about 18 equal parts.
  • Roll each ball into about 2-inch diameter.
  • Take one of the rolled dough in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
  • Let the filled balls sit for 3 to 4 minutes before pressing.
  • In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
  • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
  • To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
  • Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in frying pan, fry them on medium heat.
  • After they are puff, slowly turn them over.
  • It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
  • If the kachoris are fried on high heat, they will get soft and will not be crispy.

Serving

Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with left over filling or sliced pistachios.

Kachories can also be served without syrup too.

Thank you to shobana and saraswathi for giving me this opportunity host this month challenge .