Papad ki sabji

This is an instant 5 min sabji. In Rajasthan papad is a must and readily available ingredient. So whenever you are short of green vegetables or the days when we jains do not eat any greens, this sabji comes handy.

For this sabji I recommend using old and slightly thick papads as they retain shape while cooking. Papad becomes soft as soon as it is put into hot masala.

2 papad broken into pieces
2 tbsp oil
1/4 tsp jeera
1/2 tsp haldi
1 tsp chilli pdr
1 tsp corriander pdr
1/2 tsp kachari( optional)
1 tbsp beaten curd
1 cup water
Salt

Heat oil and add jeera. Add the masala along with 1 cup of water. Bring to a good boil and add papad, salt and kachari. Cook for one min.
Switch off and add beaten curd. Mix well and serve with raw onions, kadhi and fulka.

Watch video Papad ki sabji @ https://youtu.be/pUSnY4RpQNM

Pea shells curry

मटर  के छिलके की सब्जी 

After a long gap I'm back with another recipe to utilize vegetable peels.

Pea shells curry is an age old recipe popularly made in Rajasthan.
In our marwadi homes you will find at least two different vegetable curries for lunch-- one to be eaten with fulkas(chapati) and the other curry (like madras cucumber, cluster beans, spring onions, tinda, sangri etc. the list goes on) with either bajra(millet), moth. or besan roti(bengal gram flour).
 Fulka and atleast one type of any of the above mentioned rotis is a must for lunch. My dad or father-in-law and sometimes my husband too still follow the same routine. So whenever my dad visits I have to have atleast one veg with fulka and one veg for other flour roti followed by curd and moth khankhara and at last roasted papad. Papad signifies end of a meal.
 Pea shell sabji is also one among the curries traditioanlly eaten with besan ki roti. But for me it tastes as good with fulkas or rice.

To make this veg choose fresh pea shells.its a must. Else your curry is a total failure. You need to peel the peels once again and its a time consuming process. So peel the shells when you have time and store in a refrigerator. Peeling is necessary because there is a thin film underneath the shell which is difficult to chew, We need only the soft flesh from the peels.


 To peel the shells separate the pea-pod into two,  take one part and bend the upper corner and slide it downwards as shown in the pic.

Wash the peels thoroughly.

Being marwadi we prefer it quite oily and spicy but its all upto one's own taste. The quantity of oil or spices can be altered as per one's taste.

ingredients:

1 cup peeled and chopped pea shells

3 tbsp oil

1/2 tsp cumin seeds/jeera

a good pinch of asfoetida/hing

1/4 tsp turmeric powder/haldi

1 tsp red chilli powder

1 tsp corriander powder

1/4 tsp black onion seeds/kalonji

1/2 tsp dry mango pdr/amchur

1 tsp sugar (optional)

salt to taste

Heat oil in pressure cooker.
Add cumin and kalonji. add hing.
Add the peels along with the turmeric pdr, red chilli powder, corriander powder and salt.
Saute for a min and add about 1/4 cup of water. put the lid and pressure cook for 1 whistle.
After 5 min when the steam escape from the cooker open it check if the peels are cooked, if not cook a little more. Usually tender ones cook very fast.
Add sugar and amchur powder. sugar is optional, if you like it a little sweet and sour in taste add it else skip. cook for another min. and ready to serve.

Bajri Dalia- Pearl Millet Porridge

A desi alternative for ready-made cereals/cornflakes.
It can also be served during illness as it is rich in fiber and easy to digest.

The flour for Bajri daliya can be prepared at home. Grind the Bajri/pearl millet in a mixie, don't make it too fine, the texture should be somewhat like semolina. Pass through a sieve just to make sure no whole grains are left. Store in refrigerator.

serves: 2
ingredients:
3 tbsp bajri daliya flour
1/2 tsp salt
a pinch turmeric powder
300 ml water
To serve:
milk/yogurt/ghee

Boil water and slowly add bajri daliya flour stirring continuously so that no lumps are formed.
Add salt and turmeric powder. Bring it to a boil and simmer for 10 min. stirring frequently so that it doesn't stick to the bottom of the pan or overflow.

Serve hot with milk or ghee and at room temperature when serving with yogurt.

Related recipes:
Dova ki Rabdi
Bajra Roti-flat bread from millet flour


Sending this recipe to Kid’s delight – Cooking with whole grains happening at My Cooking Journey and to Srivalli’s page.

Gond ke laddu

A very Happy and Prosperous New Year to all my readers.
This is my first post for 2014 so I thought I should start with something sweet.












Gond is an edible gum. Gond laddu is a traditional Rajasthani sweet usually consumed during winter as it generates heat in the body.

Gond is considered to have several healing properties especially post delivery. But khoya is eliminated from the recipe for those mothers who have recently given birth to a baby. It is also very good for lactating mothers.

Add caption

This recipe demands a little effort and perfection. I've seen even perfectionists go wrong with this one. A few tips may help with this
1. gond has to be fried properly and after that picking up some of the unpopped gond  is also very important else you will end up with laddus where gond keeps sticking to your teeth. And trust me this spoils the whole taste.
2. The laddu has to be moist and not too dry or hard, this depends on the sugar syrup consistency.



ingredients:


250g gond/edible gum
300g desiccated coconut (I Prefer fresh khopra, remove the skin and cut into pieces and run in a mixie)

450g maida
50g fine semolina
500g fresh khoya
900g sugar
1/4cup milk+ 4 tbspwater
Ghee for frying (approx 500g)
7 cardamoms
1 cup boiling water
for garnishing a few almonds and pistachios
silver foil optional

1. Spread the gond in a metal plate and keep in sun for about 30 min to 1 hr. Don't leave for long. This will remove the moisture and reduce the chances of having unpopped gum while frying.
2. Heat ghee in a heavy bottomed pan on medium heat and put a tbsp of gum in it. The gum starts popping and it immediately rises up. Carefully but quickly strain it from the ghee(before it turns red) with a strainer without disturbing the lower layer, as the unpopped gum if any will settle down in the ghee. Fry the remaining gum similarly. You can use more ghee as required. I know its a difficult process but after one or two tries you will gain mastery over it.
3.Allow the ghee to cool. By that time start picking up unpopped or deep red coloured gum from the fried gum.
4. Grate the khoya and keep aside.
5. Strain the ghee. Take a heavy bottomed pan (you can wipe and use the same pan). Add the flour and semolina and add enough strained ghee needed to saute the flour. On a slow flame keep roasting the flour stirring continuously until it starts releasing aroma. It will take near about 30 to 40 min.
6. Once the flour is roasted, add khoya and roast again for about 10 min. Be careful as it will stick to the bottom very quickly, so keep stirring.
7. Now add khopra(dry coconut) and saute for another five min. Allow to cool. 

For the sugar syrup:
8. Take sugar in a pan and pour water just enough to cover the sugar. Switch on the gas and dissolve the sugar.
9. Once the sugar syrup starts frothing add milk and water mixture slowly to it. And allow it to boil on high flame without disturbing.
10. Now you can see the scum collecting to the sides of the pan. Remove the dirt with a ladle. After removing all the scum you can see a clear sugar syrup.
11. Now boil it until you get a multiple thread consistency, this you can check by taking a drop of the syrup in between your thumb and index finger and press it a few times, if you see more than two threads, its ready.
Remove from fire and Add crushed cardamom seeds to it. Keep stirring the syrup continuously for 5 min.

Final touch:
12. At this stage keep the boiling water ready. Slowly add the sugar syrup to the mixture and mix well. Add the boiling water quickly to it and mix thoroughly.  Add the fried gond to the flour mixture (the mixture should be cool). If cutting into squares(chakki) reserve a little gond for topping.mixvwell and add almond and pistachios to this mixture, if preparing chakkis than you can reserve it for topping.

13.  Now either make small balls(laddus) out of this mixture by pressing in between your palms while warm or flatten into a greased tin to make chakkis. For chakki top with the fried gum and nuts and press lightly or alternatively you can put a silver foil on top of it.
To cut into squares make lines with a knife while warm. After cooling carefully release the squares with a spatula one by one.
14. Store in airtight boxes.



my entry for

http://krithiskitchen.blogspot.in/2013/11/celebrating-3-years-of-blogging-with.html

Water Melon Rinds curry

This is my another addition in using vegetable and fruit peels. It is a very common practice in Rajasthan to cook watermelon rinds. It is served with bajra roti  and lots of ghee during winter. The rinds can also be dried and stored for upto an year.




for this you need:
2 cups water melon rinds diced
2 tbsp oil
a pinch asfoetida (hing)
1 1/2 tsp red chili powder
1 tsp corriander seeds powder
1/4 tsp turmeric powder(haldi)
1/2 tsp onion seeds/ kalounji
1 tsp sugar (optional)
1/2 tsp dry mango powder(amchur)
salt to taste

Heat oil in a pressure cooker and add hing.
Add kalaunji, turmeric powder, red chili powder, corriander seeds powder along with the rinds. Saute for one minute.
Add 1tbsp of water and salt. You do not have to add more water to cook as the rinds will release their own juices when cooked.
Pressure cook for one whistle.
Remove the lid after the pressure is released from the cooker and switch on the gas again.
Add amchur and if you want to add sugar add it at this stage, adding sugar is your own choice , some like it sweet but I prefer without sugar.
Bring it to a boil and its done.

Aamras- Mango juice

Aamras is nothing but mango shake, with little milk and more sugar. In place of a glass it is served in a bowl and consumed with chapati or poori .In hot afternoons, its a refreshing cool accompaniment to the meal.
            In India hundreds of varieties of mangoes are available each varying in taste and fragrance. My personal favourite is 'Langada' variety of mango , Hapus is another favourite, .. and I guess most expensive of all.  These two qualities are liked by majority. They are best for mango shake too. as for aamras they are least suitable because of their sweet taste. 'Kokeen' is best for aamras but due to its unavailability in southern part of India another quality 'sindoora'  can also be used as its substitute. There are many more qualities and varieties of mangoes beyond my little knowledge.
     To avoid all the confusion ...one can follow a simple rule while choosing mangoes for aamras that they are both sweet and sour in taste.

4 medium mangoes, peeled and cut

3/4 cup sugar(approx)

1 cup milk

1. Blend the mangoes and sugar until smooth using little water.
2. Add milk, (either cold or at room temperature but not hot)
3. Strain the juice and adjust sugar depending on the sourness of mangoes.
4. Adjust the consistency using water (neither thick nor thin)
5. Serve cold.

Tip:

With the leftover aamras--Pour in ice and; make tasty mango ice candies.

My entry for



Methi Papad ki sabji

Ingredients:
2 Papad broken into one inch squares
(use old papads for the curry)
1/4 cup fenugreek seeds
3 tbsp oil
1/4 tsp turmeric powder
1 tsp red chilli powder
2 tsp corriander powder
1/2 tsp cumin seeds
1 tsp amchur
salt to taste

1. Soak fenugreek seeds for atleast 3 to 4 hours and pressure cook for one whistle. Wash it several times after boiling to remove bitterness.
2. Heat oil and add cumin seeds. Mix turmeric powder, chilli powder and corriander powder in 1/2 cup water and add to the oil carefully. cook the spices for 1-2 min. until oil separates.
3. Add another cup of water and bring it to a boil.
4. Now add the papad and fenugreek seeds and cook until papad is cooked. If dry can add some more water .
5. add amchur, salt and cook for a min.

Serve with chapati or bajra roti.

Methi Kishmish ki sabji

Most of the time we use fenugreek seeds as a spice that enhances the  flavour of a dish like as in tadka for dal or kadhi, or as masala in the powdered form especially for pickles. Due to its bitter taste its used in very little quantity. Yesterday while surfing I came across an event that calls for the useage of  Fenugreek seeds. Luckily for me I have two traditional Rajasthani recipes that use methi as the main ingredient. One of them is Methi-kishmish Launji and the other is Methi-Papad.

In Methi kishmish The bitter taste of the fenugreek seeds is balanced with sugar & amchoor(dry mango powder).

Ingredients:
1/4 cup fenugreek seeds
handful of raisins
6-7 cashewnuts broken into half(optional)
2 dates sliced (optional)
2 tbsp oil
1 tsp chilli powder
1/2 tsp turmeric powder
3 tsp sugar
1 tsp amchur (dry mango powder)
salt to taste

1.  Soak the fenugreek seeds overnight or atleast for four hours and boil for one whistle in a pressure cooker. Take out & wash 3-4 times. This will reduce its bitterness.
2. Soak the raisins & cashewnuts in water for about half an hour.
3. Heat oil and add all the ingredients except amchur. Cook until the sugar dissolves, can add a little water if too dry.
4. Add amchur and cook for another minute.
5. Serve with chapati or poori.

Dova ki Raabadi

A superb wholesome drink to combat heat in Rajasthan. It is cooked and left overnight, in the morning strined and served cold with curd and raw onions.

Though it is a is a very popular side dish during summer in Rajasthan but it is a must on 'Basida'. Eight day after Holi 'Basida' is celebrated. As the name Basi suggests, Food like kair sangri ka achar, missi roti, raabadi, dal ka seera, pyaj ka achar etc is cooked the previous day and consumed on Basida. Some myths are related with this festival, there is a saying that  on this day if one worships Sheetala Mata she protects our children from chicken pox . 

 

serves :6

Ingredients:

5 tbsp bajri flour

2 1/2  tbsp moth (matki) flour

2 cups yogurt

1 1/2 cups water

salt to taste

to serve:

1 tsp cumin seeds

curd

finely chopped onions

Method:

1. Mix both the flours,yoghurt & water properly using a whisk so that no lumps remain.
2. Rest the mixture for about 3 hrs. The flours will settle down at the bottom & water will rise up.
3. without disturbing the flour mixture pour the water on top into another pan & bring it to a boil.
4. Now add the remaining batter and Cook on low heat stirring continuously else the flours will stick to the bottom of pan for 10-15 min until well cooked and you get a thick batter like consistency.
4. Cover and leave it overnight.

5. Next morning seive using a muslin cloth,(can add little water to obtain a flowing consistency), using a strainer may not give you a smooth texture .

6. Add the cumin seeds and cool in a refridgirator.

Just before serving add 1 tbsp or more (as desired) of curd to one serving and few chopped onions.


This is my entry for the event :
Comfort food

Bajra Roti- Flat bread from millet flour

Bajra is one of the most important crops grown in Rajasthan. It is very high in protein. Bajra roti accompanied with raw onion & green chillies was considered as poor man's bread .

In recent times the popularity has grown to such an extent that you may find it in every Rajasthani high-profile wedding parties. Though its a comman man's bread & a very common dish for everyday lunch in Rajasthani homes, most of the people like us living outside crave for it. I always bring some bajra flour with me, I use it miserly so that from time to time we can have our traditional meal. Bajra Roti tastes best with local vegetable curries like cluster beans (gavar fali), kakaria or Tinda. Jaggery also tastes too good with ghee & bajra roti.

makes:4 rotis

2 cups bajra flour

wheat flour for dusting (optional)

1/4 cup ghee for brushing(optional)

Knead bajra flour with some water into a soft dough. Divide into 4 equal parts. Heat the tava(griddle).

Making Bajra Roti is an art. I am listing three different ways to roll the roti.Bajra roti is usually rolled to 1/4 inch thickness or more.

1. Traditionally its made by rotating in between wet palms. For this method you don't need wheat flour for dusting. But if you are new to it , you may find it dificult to make an even roti this way, it also tends to break easily.
2. Another easier way of rolling bajra roti is to place the dough ball in between two polythene sheets & roll gently with a rolling pin.
3. Though I can make any how I find the this method much easier for even round rotis : Make a soft ball out of one portion of the dough & flatten it a little. sprinkle a little wheat flour on a rolling board, place the dough on it & enlarge it by tapping & rotating it with your palm.

Put the rolled roti on hot tava & cook. When the lower part is cooked flip with the help of spatula(sometimes it may stick to the griddle) & cook the other side. Again loosen with the spatula & cook both the side on an open flame, holding the roti with the tongs. Hold it slightly above the flame so that you don't immediately burn it . Apply ghee generously by piercing the roti here & there with the spoon so that it absorbs the ghee properly.

gharkirasoi tip:

1. Bajra flour when kept for long especially in summer turns sour. It should be either ground freshly or stored in refridgirator.
2. The dough should be kneaded just before making roti. if making in large quantities then better to knead in small portions again & again. Dough turns sour very soon after kneading & the roti appears cracked.
3. Griddle should be sufficiently hot & roti should be cooked on high, low heat also causes it to break.

my entry for

Dahi chana masala

In Rajasthan eating grams or sprouts in breakfast is in practice since a long time. when you visit to a Rajasthani kitchen even to this day you will find parathas, any one whole gram or sprouts curry like moth(matki), mogar(skinned matki dal) or chana along with papad. Bread & butter comes secondary.

This particular recipe has been my favourite ever since I was a small child. For breakfast the chana masala is kept dry ,fully coated with spices consumed with paratha & papad. I usually cook a lot, after finishing breakfast I just add a little water & make it like a curry & eat with rice accompanied with yougurt & chopped onions. To me it tastes best with rice. Delicious!

1 cup black chana, soaked overnight
1/2 cup yoghurt
2 tbsp oil
a big pinch hing(asfoetida)
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp corriander powder
1/2 tsp amchhor(dry mango powder)
1/2 tsp cumin seeds
1/2 tsp garam masala
salt to taste

1. Boil chana in a Pressure cooker until soft with little salt. Remove & drain the water.

2. Heat oil & add cumin seeds. & hing.

3. Mix turmeric powder, red chilli powder & corriander powder in beaten yoghurt. Add this to the oil & cook until the oil starts separating.

4. Add boiled chana, salt & cook until the gravy thickens & coats chana. Mash a few chana(a spoonful) to thicken the gravy.

5. Add garam masala & amchoor & simmer for another 5 min.

Serve hot.

Tomato Launji-sweet & sour tangy tomato curry

This is another popular curry from Rajasthani cuisine.

Choose firm & fresh tomatoes for this recipe for best results.

2 medium sized tomatoes, cut into big cubes

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp chilli powder

2 1/2 tbsp sugar

a big pinch kalonji (optional)

salt to taste

Heat oil to smoking point & add cumin seeds. Cumin seeds when added to hot oil turn to a dark brown color immediately. This releases its flavour instantly. Add all the spices, tomatoes, salt & sugar. Mix & cook on high flame until the tomatoes are slightly tender(approximately 3 to 4 min.) .Do not over cook else the curry may turn into a sauce. Serve hot with chapati.

Baby onions Curry

A spicy curry made with whole baby onions in yogurt gravy.

Serves:4

8 baby onions

1/2 cup yogurt (slightly sour for best results)
1/2 tsp cumin seeds
1 tsp chilli powder
2 tsp corriander poder

salt to taste

1 tbsp oil

Peel & make a criss-cross on the onions.

Heat oil & add cumin seeds. When they crackle place the onions in the pan & saute until soft flipping in between to cook on both sides.

Mix all the spices in the yougurt & pour it over the onions.

Cook until the oil separates (3 to 4 min).

Serve hot.

My entry for http://spicesetc.blogspot.com/2009/04/15-minute-cooking-spieces-etc.html

Feena Roti

Feena Roti is a type of laccha paratha belonging to Rajasthani cuisine. Its mostly consumed during winter. My mom always made the roti very thick (almost 4 times the ones I have shown here) which used to be crispy outside & soft inside. My dad used to make a choorma out of it and he was very particular that only my mom should make the roti as when we made, it never was the same. I'll post the recipe for choorma very soon which is my father's speciality.

2 cups whole wheat flour
2 tbsp ghee

1/4 cup ghee for brushing

extra flour for dusting

1/2 tsp salt

1. Add 2 tbsp ghee to the flour and knead into a soft dough using about 1/2 cup of water. (quantity of water may vary depending on the obsorbing capacity of flour). Allow to stand for 5 min.

2. Divide the dough into six equal parts. Make small flat rounds. Using flour roll each round into a circle. Brush with 1 tsp ghee & sprinkle little flour on it.3. Make a hole in the centre bring the edges outwards as shown below.

4. Fold the outer edges as well. cut the loop at any point and make a roll.

5. Press the roll slightly & again roll out into a circle and put it on hot griddle(tava).

6. Cook slightly on both sides. Flip again and press with a kitchen towel on both sides to give it a crispy outer layer. (you can also put it over an open flame). The inner layer should be soft. Cook on high flame (as long it doesn't burn) to avoid chewy Roti.

Finally brush with ghee & serve hot with gravy vegetables or dal.

Repeat for rest of the dough balls.

my entry for

Moong Dal Halwa

Wishing you a Happy and Colorful Holi.


I hope you all enjoyed the festival of colors. In Armenia its impossible for me to find any gulal but anyway we celebrated Holi in our own way. I invited some of our Indians friends & threw a party for them. We really missed the colours. A saffron tilak on the forehead was the only thing we did to our guests in the name of colors. But atleast I could make the traditional moong dal halwa (rajasthan special) which was enjoyed by everyone and I received many compliments. Its a real hard work but worth every effort.

Moong Dal Halwa (with khoya)
cooking time: 1 hr 30 min
shelf life: 15 days refridgirated

250g. moong dal (split green gram dal)
250g. khoya
250g. ghee

300g. sugar
25g cardamoms peeled & crushed
blanched almonds and pistachios for garnish



Soak moong dal for atleast two hrs. Drain and grind to a fine paste using as little water as possible. Mix together ghee & dal paste & cook on slow flame stirring continuously to avoid sticking to the pan. In the begining you will have to stir vigourously as its very sticky. You can add a little more ghee if difficult to handle. After some time it becomes easier as the water evaporates. you can increase the flame slightly to speed up the process at this stage. But if you can't handle then better to keep low heat. Keep on roasting (for about an hour or more) until the ghee oozes out & its light brown in colour.
Grate the khoya and add it to the dal. roast for another 2 to 3 min. Allow to cool.
By that time make a sugar syrup of two thread consistency. Dissolve sugar in equal quantity of water and heat. you can check the consistency by taking a drop of syrup in between your thumb & forefinger, press tightly and release you can see threads. when it reaches the desired consistency remove from fire and stir in one direction for about 3 to 5 min to cool slightly. Add cardamom to the syrup and then add the syrup to the dal mixture. Mix well. Ready to eat after 1 hr. Garnish with blanched nuts.
ghar ki rasoi Tip: In case the halwa becomes too hard add a little milk and warm before serving.

Moong dal Halwa (without khoya)

250g moong dal
250g. ghee
250g. sugar
25g. cardamoms peeled & crushed
blanched almonds & pistachios for garnish

Follow the same procedure as above to roast the dal. Dissolve sugar in 250 ml water. Bring to a few boils and add to the dal. Cook while stirring until the halwa thickens & leaves out ghee. Garnish with blanched nuts & cardamom.

Only Diwali Treat event hosted by Sowmya and announce by Pari

healthy dinner in 20 min.

Hi,
tonight feeling a little lazy to cook, went for a long walk. so I decided to cook something very simple quick yet nutritious to energise me. Here's a quick menu for you.

Spinach sabji

cooking time: 5 min

serves: 4

What I used:
1 bundle spinach
2 garlic cloves, finely chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp corriander powder
1tbsp oil
salt to taste

Remove the stems & wash & shred the spinach leaves. Heat oil, add cumin. Add all the spices, garlic & then spinach & cook for 4 to 5 min with little water(2 tbsp) uncovered.
Serve hot with chapatis.

Kadhi (microwave)

cooking time :10 min

serves:4

1 cup yogurt or buttermilk

2 tbsp gram flour

1/4 tsp turmeric

1/2 tsp mustard

1/2 tsp fenugreek seeds

1/2 tsp chilli powder

few curry leaves

2 tsp oil

1 broken red chiili(optional)

salt to taste

garnish: chopped corriander leaves

Whisk together yogurt, gram flour & 1 cup water in a microwave safe bowl. ( you can add more water & less yogurt if the yogurt is too sour & vice versa if using fresh butter milk). Add salt, turmeric powder & fenugreek seeds. Microwave on high for 5 min. stir & again microwave on medium high for 4 min. prepare a tempering - heat oil add mustard seeds & alllow to splutter, add curry leaves, red chilli & chilli powder. Immediately pour the tempering on the kadhi. garnish with chopped corriander leaves. Serve hot with vegetable pulao.