Monday, July 30, 2018

RAJASTHANI BAJRE KI RAAB / RAABDI / RABRI


Bajre ki raab is a traditional drink of Rajasthan made with pearl millet flour and yogurt. It is very nutritious. Raab is served warm in winters and cold in summers There is also a sweet version of  Raab that has jaggery, ghee and nuts.
In the dessert regions during summers when the vegetables are scarce, people make do with dried vegetables like Ker Sangri or Raab  They make a thicker version of Raab to dip the Rotlas.


Ingredients:
Bajra flour .... 2 tbsps
Yogurt .......... 1/2 cup
Ajwain ........ 1/8 th tsp
Cumin seeds ... 1/8 tsp
Salt .............. to taste
Roasted cumin powder.. 1 pinch

Method:

Whisk the yogurt with 2 cups of water.Add salt, cumin and ajwain seeds.Now blend in the bajra flour and whisk it well to avoid any lumps.








Place a pan on the gas. Pour the liquid into it.









Keep stirring for 5-7 minutes until it thickens.







Now add 1 more cup of water and continue to stir on low flame. The flour has to be cooked properly so that there is now raw taste.
When you get the desired consistency remove from the gas.






Pour it into the serving glass and sprinkle a pinch of roasted cumin powder.


Thursday, July 26, 2018

BESAN KI MACHLI / BESAN KI SABZI


This is a very popular vegetarian curry made with gram flour from Bihar and Jharkhand region. This vegetarian delicacy is also nicknamed as Besan ki Machli  (Vegetarian Fish Curry) because it tastes as good as fish curry.
I made this curry for our monthly event in our group , "Shhhhh Cooking Secretly" . This month the theme is Jharkhand Cuisine. My partner is Poonam Bachhav. Do visit her blog Annapurna to check out some delicious dishes.

Ingredients:
Gram flour ... 1 & 1/2  cups
Yellow or black mustard seeds .. 2 tbsps
Cumin seeds ..... 1+1 tsps
Fenugreek seeds ... 1/4 tsp
Saunf / aniseeds .... 1 tsp
Black pepper corns .. 8-10
Garlic .................... 12 cloves
Turmeric powder .... 1/4 + 1/4  tsp
Red chilli powder ...... 1/2 tsp
Salt ............... to taste
Kasoori methi ......... 1 tbsp (I used fresh methi 3 tbsps)
Mustard oil ............ 1/4 cup


Method:

Mix together gram flour, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and salt.








Make a smooth and thick batter adding water little by little. Set aside.









Dry roast the mustard seeds, saunf, pepper corns, cumin seeds.








Grind them to make a coarse powder. Add garlic and little water. Grind together to make a paste.







Now heat a griddle. Pour ladleful of gram flour batter and make thick pancakes.







Spoon a little oil to cook them .Fold the sides to make a roll and flatten it.







Repeat until the batter is finished.







Cut them into slices.










Now heat mustard oil in a pan to smoking point. Reduce the heat. Add fenugreek and cumin seeds.








When they crackle, add the ground masala and saute.









Add salt, 1/4 tsp haldi and red chilli powder.









Continue to stir until the oil is separated and the masala is fried well.









Add about 3 cups of water.









When it starts to boil tip in the gram flour pieces.









Add kasoori methi or sauteed fresh methi and simmer for about 12-15 minutes.
Keep the consistency of the gravy thinner as the liquid is soaked up on keeping the curry for a longer time.







Monday, July 23, 2018

DAHI VADA KULFI


If you have some leftover dahi vadas from a party you can give them a makeover and serve in some innovative way. I have lightly mashed the vadas and set them in kulfi moulds. Place them in the freezer until they are firm and easy to unmould. You don't have to completely freeze them to a solid form like a kulfi. Garnish and serve.

Ingredients:
Dahi Vadas .... 2
Yogurt ...........  4-5 tbsps
Sweet Tamarind chutney ... 2-3 tbsps
Thin sev .................. for garnishing
Salt .................... to taste
Mint leaves ....... for garnishing
Pomegranate seeds ... 2 tbsps
Red chilli powder .. 2 pinches
Chaat masala ... as needed
Ice cream sticks .. as needed

Method:
1. Take the left over dahi vadas and mash them lightly.










2. Spoon the mixture into kulfi mould. 









3. Cover the mould with a foil paper and insert a stick. Place them in the freezer for about one hour or until the mixture is set.







4. Remove it on a serving plate. Whisk the yogurt with little salt and spoon it on top. Garnish it with sweet tamarind chutney, pomegranate seeds, mint leaves. Sprinkle some fine sev, red chilli powder and chaat powder. 

Friday, July 20, 2018

NILGIRI MUTTON CURRY


This delicious curry is from the Nilgiri Hills (Ooty) in South India. It is flavoured with mint and coriander leaves. Yogurt is added for tanginess. You can relish it with plain rice, dosas and appams.

Ingredients:
Mutton ............ 500 gms
Coriander leaves .. 1/2 cup
Mint leaves ........ 1/2 cup
Green chillies ..... 2-3
Grated coconut .... 1 cup
Yogurt .................. 1 cup
Onion ................. 1 large (sliced)
Ginger paste ......... 1 tsp
Garlic paste .......... 1 tsp
Curry leaves ......... 1 sprig
Bay leaves ......... 2
Cinnamon ......... 1" piece
Cloves .............. few
Black cardamom ... 1
Green cardamoms .... 4
Salt ............. to taste
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Garam masala powder .. 1/2 tsp
Oil ..................... 8 tbsps


Method:

Heat 2 tbsps oil in a pressure cooker and add whole spices (cinnamon, cardamoms,cloves, bay leaves)








Add the mutton pieces, 2 cups water and salt. Close the lid and cook for 7-8 whistles.










When done, separate the mutton pieces after discarding the whole spices. Save the stock for the gravy.









Grind together coriander leaves, mint leaves, coconut and green chillies.






In a pan add 3 tbsps of the oil and fry the onions until translucent.










Tip in the ginger garlic paste and some curry leaves.. Add a little water and simmer for few minutes.When cooled, grind the onion coarsely.








Add the remaining 3 tbsps of oil in the pan and add curry leaves.









Now add the onion paste and saute for couple of minutes.










 Add the mentioned spice powders.










Stir in the green masala paste.










Tip in the cooked mutton pieces.










Add the stock and little water if required.










Whisk the yogurt.










Add it to the mutton curry. Check the salt and add if needed.










Simmer for few minutes until done. Garnish with coriander leaves.










Recipe Credits - Chef Sanjeev Kapoor.

Monday, July 16, 2018

RAJASTHANI KHOBA ROTI / KHOOBA ROTI


Rajasthani Khoba Roti or Khooba Roti is a thick flatbread made with whole wheat flour. Khoba roti may look a bit complicated to you from the appearance, but it is very simple to make. Traditional way to cook this roti is to cook it on a charcoal sigri. but since we do not have those now-a-days we have to make on a tawa and then finished on the flame directly.
Khoba Roti has a nice crisp outer layer and soft inside. It goes well with almost all the spicy curries, chutneys and pickles. Traditionally it is made simple with just the addition of salt, ghee and ajwain / cumin. But some people like to add few more ingredients like garlic, kasoori methi etc etc for variation.

Ingredients:
Wheat flour .... 1 cup
Desi ghee ....... 1 tbsp (to add while kneading)
Salt ............... to taste
Ajwain seeds ... 1/8 tsp
Cumin seeds .... 1/8 tsp
Desi ghee ........ as needed to brush on top

Method:

Mix together all the ingredients in a large plate or a bowl.









Knead with sufficient water to make a soft dough. Cover it and set aside to rest for 15 minutes.








Now take the entire dough and roll out into a thick roti.









Heat a tawa and transfer the roti on to it.









Pierce with a knife and roast it on one side for half a minute. Piercing helps in cooking the inside part well.










Flip the side and close the gas. Pinch the roti with your fingers to make depressions on it all over.








Now light the gas and roast the other side carefully.










When it is 3/4 th done, roast it over the direct flame using tongs.









 Turn it around to roast evenly .You get the best results when done on charcoal. Remove it in the serving plate and brush ghee generously on it.

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