GREAT INDIAN FOOD(RAJASTHANI)

RAJASTHANI FOOD RECIPE
The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it's mouth- watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers. Your tummy will scream "No more !" But you won't stop !!!

RAJASTHANI DAAL BATI ( Puffed Dough Dumplings With Lentil Curry )
Ingredients:
For daal (Lentil Curry):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 finely2 tomatoes, chopped finely 2 tsp garam masala powder 2 tsp chilli powder 1 tsp turmeric powder 1 tbsp ginger-garlic paste2 green chillies, slit lengthwise 2 tbsp cream 4 tbsp ghee 1 cup coriander leaves, chopped finely Oil Salt To TasteFor Bati (dumplings):5 cups whole wheat flour, sieved 1 cup ghee, melted 2 tbsps curd Salt To Taste
Preparation:
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps 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, curd, 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 daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

RAJASTHANI CHURMA LADDOO RECIPE
Ingredients:
200 gms Wheat flour 400 gms Ghee 100 gms Khoya / Mawa 200 gms Sugar (grounded) 50 gms Soaked almond (finely chopped) 4 Cardamom (small)1 inch Dalchini
Preparation:
Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.
Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.
Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.
Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.

RAJASTHANI GATTA CURRY RECIPE
Ingredients:
200 gms Besan 1 tsp Dhaniya powder 2 tbsp Ghee 250 gms Curd 1 tsp Salt 2 tsp Oil 1 tsp Red chilly powder 1 pinch Haldi
How to make rajasthani gatta curry :
Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 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 curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd 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. Serve shahi gatta curry with missi roti and pakori ki kadhi.

SANGRI KI SABZI RECIPE
Ingredients:
100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 - 6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing5 tsp Amchur (dry and sabut)1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar
Preparation:
Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.
Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.

LAHSUN KI CHUTNEY RECIPE (Garlic Sauce)
Ingredients:
2 heads of garlic, peeled and cloved6-8 tbsp red chili powder 1/4 tsp fennel seeds, toasted and ground 1 Juice Lemon Salt To Taste
Preparation:
Grind all the ingredients in a blender using very little water.
Chill before serving.
Keep in an airtight container, keeps for a couple of days.

RAJASTHANI MOONG DAL HALWA RECIPE
Ingredients:
100 gms Moong Dal 200 gms Ghee 100 gms Sugar 1/2 glass Water 10 pieces Badam 5 pieces Pista4-5 Currants
Preparation:
Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Heat water in a pan, add sugar and boil the mixture till sugar melts.
Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.