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Rajasthani or Marwari Recipes - Maharaj Recipes
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Rajasthani cooking is rugged like its landscape and history - desert land, gypsy
people, war-like lifestyle. Food had to last for several days and could be eaten without
heating was preferred, more out of necessity than choice. Scarcity of water, fresh green
vegetables have made a cuisine that uses more milk, buttermilk and clarified butter, dried
lentils, beans, gram flour or besan. The cuisne also has various chutneys to complement
the meals.
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Churma or Sweetened Crumbs
Recipe - serve with meals as a condiment
Ingredients:
10 oz. wheat flour
20 oz. ghee
5 oz. evaporated milk
8 oz. fine sugar
4 oz. almonds (soaked in water, peeled and sliced)
Green Cardamom (small) 4
cinnamon stick 1"
Method
Melt 1 tsp. ghee and mix it in wheat flour. Make a stiff dough using very little water.
Make about 15-20 balls with the dough. Heat the rest of the ghee in a wok. Fry it on low
flame till it becomes golden brown. Churn it in grinder after it cools down. Mix in
evaporated milk.
Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and cinnamon
stick. Add the above mixture of wheat flour and evaporated milk. Fry it for one minute.
When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can
enjoy the taste of churma for 8-10 days if you keep it in an airtight box. |
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Dal Bati Churma Recipe
(Puffed dough dumplings in lentil curry )
Serves: 6, Cooking time: 2 hours
Ingredients:
For dal:
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely.
2 tomatoes, chopped finely.
2 tsp.. garam masala powder.
2 tsp.. chilli powder.
1 tsp. turmeric powder.
1 tbsp ginger-garlic paste.
2 green chillies, slit lengthwise.
2 tbsp. cream
4 tbsp. ghee.
1 cup cilantro leaves, chopped finely.
Oil.
Salt to taste.
For dumplings:
5 cups whole wheat flour, sieved.
1 cup ghee, melted.
2 tbsp. yogurt.
Salt to taste.
Method
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsp. oil. Add onions.
Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and
salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead
a soft dough with flour, ghee, yogurt, salt and just enough water. Roll into lemon-sized
balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and
golden outside and spongy inside. Keep hot. Garnish the dal with cilantro leaves and slit
green chillies. Dip hot dumplings in the dal while eating. |
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Gatte Ki Subzi Recipe
Servingsc : 6-7
Ingredients:
1 cup Besan
1 tsp. coriander powder.
2 tbsp. Ghee
1 cup yogurt
Salt to taste
2 tbsp. oil
Red chilly powder 1 tsp..
pinch of turmeric
METHOD
Mix besan while adding ½ tsp.. salt, ½ tsp. red chilly powder, ½ tsp.. dhaniya powder
and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the yogurt through a strainer.
Add ½ tsp.. salt, ½ tsp. red chilly powder, ½ tsp.. dhaniya powder and turmeric to the
yogurt. Mix well.
Add the gatta pieces.
Heat oil in a kadahi.
Put the tadka of cumin seeds and add the yogurt mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.
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Masala Mathri, Palak
Mangodi, Kacher Subji, Rajasthani Kadhi
Dal Banjari, Mooli Makai ki Roti, Khoba Roti, Shimla Mirch ki Launji, Aam aur Chane ka
Achaar, Gehun ki Bikaneri Khichdi, Mogar aur Chasni Chawal, Makai Jajaria
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