Saturday, August 06, 2011

Round up 2 - Flavours Of Rajasthan Event.

This is the second and the last round up for the Flavours Of Rajasthan Event . I want to thank and give a bear hug to Priya of Mharo rajasthan recipes for sending in the maximum number of entries,she have sent 20 dishes all of rajasthan flavours,she do have 80 + rajasthani dishes in her blog guys,wow ! thats amazing,please do check her blog for more known and unknown rajasthani as well as non-rajasthani wonderful recipes :)) . Njoy the round up !The next event of the same series is Flavours Of South India which is hosted by Nayna itself ,so pls do hop on her event page and participate for yet another beautiful and comfort  flavours of the southern parts of india.

So here are Priya's 20 outstanding Rajasthani dishes ...
1.Choorma
2.Methi ki launji
3.Panchmel dal
4.Bati
5.Dahi papad ki sabzi
6.Gatte ki sabzi
7.Malai mirch
8.Ghiya aur chane ki dal ki sabzi
9.Mooli ki bhunji
10.Dhaniye ke beej ke ladoo
11.Pyaaz ki kachori
12.Besan  ladoo
13.Rajasthani pakoda  kadhi
14.Kesariya thandai
15.Lahsan ki chutney
16.Jaipur mewe ke pulao
17.Sabz jaipuri
18.Kuttu ke aate ki poori
19.Bajre ki roti
20.Jau ki ghaat


Suma of Veggie Platter is sharing the yummy rajasthani magori palak ki kadhi.
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Sheetal of Nick's N Jit's Kitchen is here with traditional and delicious gatte ki sabzi , dal bati and jaisalmeri chane.
gatte ki subzi.pngdal-bati.pngjaisalmeri chane.JPG

My friend Maha of Bonappetit shares spicy and mouthwatering Rajasthani mirchi bade.


My co-sister Lavina of Lavina on Art ,Craft and Food is sharing the yummiest aloo mathe ki sabzi,a regular rajasthani side dish .
aalo mathe ki sabji.JPG


And last but not the least my efforts in making Rajasthani dishes are The rustic panchmel dal & baked baati,shimla mirch aur daana methi ki sabzi ,rajasthani gatte and papad ki sabzi .
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Now comes the NON - BLOGGER'S entries ... 

My friend Silvi shares the delicious rajasthani masala mathri recipe ... 
Masala Mathri 
Makes 5 Mathris (of 4” approx.)
Ingredients
For the dough :
1 cup plain flour
2 tbsps melted ghee
salt to taste
For the filling :
1/4 cup Bengal gram flour (besan) 
1/2 tsp cumin seeds
1/4 tsp ajwain
1 tsp chilli powder 
3 tsps oil 
salt to taste 
Other ingredients 
oil or ghee for deep frying
Directions
For the dough  
1.Combine the plain flour,salt and ghee with enough water to make a semi soft dough.Knead well.  
2. Cover the dough with a wet muslin cloth and keep aside for 10-15 minutes. 
For the filling  
1.Combine all the ingredients and saute on a slow flame till the besan  ( gram flour) turns golden brown in colour.  
2.Cool completely and divide the filling into 5 equal portions.Keep aside.
How to proceed - 
1.Divide the dough into 5 equal portions.
2.Roll out each portion of the dough into 50mm ( 2" ) in diameter circle.
3.Place one portion of the filling in the centre of the each rolled dough circle and bring the ends together so as to seal the filling inside completely .
4.Roll out the stuffed dough to make the 100 mm ( 4 " ) in diameter circle taking care to ensure the filling does not spill out .
5. Prick the mathri all over with a fork.  
6.Repeat steps 2-7 with the remaining portions of the dough and the filling.
7.Deep fry the mathris in hot oil over a slow flame till they are golden brown in colour.

My niece Ruchi shares a very traditional and festive recipe called as gulgulay but in a very innovative way,she have used the leftover gulab jamun syrup for making this dish !
GULGULAY ( sweet plain flour fritters )
ingredients :
1 cup Gulab Jamun sugar syrup
2 cups ghee
2 cups plain flour  
method :
Heat ghee  in a pan,let it come to boil,and let it be on slow flame.
Mix in the flour and syrup to make a tight dough. Add little water if required. Make small round balls of the dough and deep fry in the ghee on high flame till brown in colour and little crispy. Enjoy hot gulgulays. 

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Last but not the least my dear sister Rinku's recipes ,aah ! i luv her haath ka khaana ,how i miss her food ...luv  u  babes ..
Gatte ki Subzi(2 people)
Ingrediants : 
Besan flour - 1 cup
Red chilli powder 2 tsps
Turmeric - pinch
Jeera powder 2 tsps
Salt to taste
Yogurt - 1 tsp
Oil  - 1tbsp in gatta
ajwain to taste
water as required 
method :
Mix all the above ingrediants adding little water and make a dough.Divide the dough into small balls and roll each ball on a flat surface to make long thin rolls of gatta.
Put these rolls in boiling water.Cook for some time so that gatta is not raw.You can cut a gatta in between to see if its done.Strain the water from gatta and save the water.Let the gatta cool and then cut it into small pieces(approx half inch).
For seasoning :
Oil - 2tbsp
Hing - 1/4 tsp
salt to taste
Turmeric- 1 tsp
red chilli pwd- 1 tbsp
dhania pwd- 1.5 tbsp
green chillies, 1 finely chopped
curry leaves - 2-3
yogurt - 1/2 cup
cilantro ,handful
method :
Take a pan.Heat oil and add hing,curry leaves,green chillies.then add boiled gatta.Add red chilli pwd,turmeric,dhania powder,salt to taste.
Add yogurt and the water in which you boiled the gatta.let it simmer for some time.Garnish with cilantro.
Enjoy it with parathas/chapatis  or dal-baati.

Panchmel Daal (2 people)
Ingrediants :
Mung daal-1/4th cup
Split chilka green moong daal - 1/4 thcup
Tur daal -    1/8th cup
Chana daal- 1/8th cup or less
Masoor daal -1/8th cup or less
for seasoning-
ghee 2 tbsp
hing 1/4 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
Bay leaves - 1
Cinnamon stick,a small pc
Cloves-2
red chilli powder to taste
Garam masala to taste
Lime juice to taste
salt to taste
cilantro,handful chopped.
method :
Wash the daals and soak for some time,may be 1 hr.Add turmeric,ginger,green chilli and pressure cook the daals  in a pressure cooker.
Heat ghee in a pan.Add hing,mustard,jeera,bay leaves,cinnamon sticks,cloves,red chilli powder,garam masala.add cooked daal.Add salt to taste and lemon juice.Sprinkle chopped cilantro.Serve hot.









Baati  ( 2 people)
Ingrediants : 
wheat flour - 2 cups
Sooji(rava)  : 1/4th cup
Hot oil/Ghee 3/4th cup
Ajwain 1/4 tsp
yogurt 1/4th cup
salt to taste
method :
Take  wheat flour in a bowl.Add sooji,yogurt,ajwain,salt,hot oil/ghee and make a tight dough(little hard).
Divide the dough in balls of  size little bigger than  a golf ball and press in the center with the thumb.
keep these balls in a baking tray.Preheat the oven.Bake for 45mins to 1 hour.Set the temperature initially at 350 deg farenheit.
Then eventually 
reduce the temperature to 250 degree Farenheit.In between every 10 mins turn the baatis for even baking.Soak the baatis in ghee and serve with panchmel daal and gatte ki sabzi.

Mirchi ka Thesa (2 people)
Ingrediants :
Small  Green chillies(12-15),garlic(1/2 cloves),salt to taste ,jeera ( cumin seeds ) -1/4 tsp ,oil - 2 tsps.







method :
1) Take little oil in a pan/tava.
2)  Add little jeera,garlic,green chillies.
3)  Saute till chillies becomes soft.
4)  let the mix cool down and add little salt to taste.
5)  Grind the mixture.

Papad mangodi ki subzi (2-3 people)
ingrediants :
Papad - 1 big
Mangodi - 1 cup(small size)
curry leaves- few 4-5 
chopped green chillies - 2 
hing - 1/4 tsp
mustard seeds - 1/2 tsp
jeera ( cumin seeds ) - 1/2 tsp
turmeric pwd - 1 tsp
red chilli pwd - 1 tsp
dhania pwd - 1tbsp
salt to taste
cilantro,handful chopped
Oil - 4 tbsp
water - 5/6 cups
method :
Heat oil in a pan.Break papad into pieces and fry them in oil and keep aside.In the remaining oil put hing,rye,jeera,green chillies,curry leaves.Add mangodi and stir continously
untill it becomes little brown in colour.Be careful as the mangodi may burn if not stirred continously.Add water.Then add turmeric,red chilli pwd,dhania pwd,salt to taste and fried papad.Let this simmer.This may take a while to cook(approximately 20-30 mins).Once done sprinkle freshly chopped cilantro and serve with rotis.








7 comments:

  1. This is what my friend SILVY has to say..she mailed me ...

    dont know how to post this comment..so sending it across 2 u..

    Happy to know that your blog's hosting of Flavours of Rajasthan was a super duper hit !! Kudos to you and all your friends and fellow-bloggers..and thanks a ton for the heaps of praises. I truly enjoyed being a part of it.

    ReplyDelete
  2. fantabulous flavors...P
    awesome collection of recipes..
    Tasty Appetite

    ReplyDelete
  3. Awesome collection of Rajastan dishes under one roof .

    ReplyDelete
  4. Lovely roundup. Nice collection of recipes.

    Vardhini
    Checkout my 100th post giveaway

    ReplyDelete
  5. Wow Sonu, great roundup dear. Thanks for these kind words for me :)

    ReplyDelete
  6. Wonderful array of Rajasthani cusines. Each one of them looks inviting.


    Deepa
    Hamaree Rasoi

    ReplyDelete

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