Rajasthani Lasora Ka Achaar

Lasora Ka Achaar/Gunda Pickle Is Made In Two Ways, One With Spices And The Other Without Any Spices. The Former Is Liked By Elders While Kids Love The Latter I.E Without Any Spices. Everyone At My House Are Big Fans Of Gunda Pickle.

Let Us Prepare Whole Lasora Ka Achaar/ Gunda Pickle.
– Ingredients For Lasora Ka Achaar/Gunda Pickle

Lasora(Gum Berry) – 1 Kg
Turmeric Powder – 1 Tsp
Salt – 2 Tsp
Red Chilly Powder – 1/2 Tsp
– How To Make Lasoore Pickle

Break The Stems Of The Lasorae, Wash Them Nicely. Take Water(Enough To Submerge All The Lasore) In A Utensil To Boil. After The Water Comes To Boil Put In The Lasore And Boil Them For 3-4 Minutes. Turn Off The Gas, Cover The Lasore And Keep Them Aside. Once They Cool Down Throw The Entire Water.
We Will First Put These Lasore In Water To Make Its Congee. To Make Congee Boil 1 1/2 Or 2 Liters Of Water Then Cool It. Put The Boiled Lasore In A Clean-Dry Glass Or Plastic Container, Add 1 Tsp Turmeric Powder, 2 Tsp Salt, 1/4 Red Chilly Powder And 1 Tbsp Mustard Oil To It. Now Pour The Cooled Water To The Lasore Mixed In Spices. Stir With A Spoon Then Put On The Lid And Keep It Aside. Sour Congee Form The Lasore Will Be Ready In The Next 3-4 Days, Stir The Pickle Once Everyday With A Dry Spoon(Cleanliness Should Be Kept In Mind While Preparing The Pickle, This Results In Its Longer Shelf Life).
We Can Either Drink Lasoore Congee Or Have Along With Chapati, Roti Or Parantha. Lasore Soaked In Congee Turn Sour And Yellow In 15 Days. The Stickiness Is Also Removed From Its Pulp, Take Out The Lasore And Keep Them In A Separate Utensil And The Congee In Another.
You Can Definitely Eat These Whole Lasore, But If You Keep Them Soaked In Oil Then These Whole Lasoda Pickle Lasts For A Year Or Even More.
Put These Lasore In A Clean-Dry Container, Heat Mustard Oil Then Cool It. Put This Oil In The Lasore, So That They Remain Submerged. Take Out Lasora Achaar/Glutinous Fruit Pickle Whenever You Feel Like And Savour The Taste..!
– How To Make Spicy Lasoore Pickle

We Need To Make The Spices Then Put Them In The Lasore To Make Spicy Lasore Pickle.
Get 1/2 Kg Unripe Mangoes, Peel Them And Remove The Pulp And Grind It.
Clean 2 Tsp Salt, 1 Tsp Turmeric Powder, 1 Tbsp Methi(Fenugreek) Seeds, 1 Tbsp Yellow Mustard Seeds, 2 Tsp Ajwain(Carom Seeds), 1 Tsp Red Chilly Powder And 1/4 Tsp Heeng(Asafoetida). Grind All Of These Whole Spices To Make A Coarse Powder. You Can Also Take 8-10 Whole Red Chillies If Desired Which Turn Sour With The Spices And Are Very Tasty.
Pour 1 Cup Mustard Oil In A Steel Frying Pan(Kadhai) And Heat. Turn Off The Gas. Allow The Oil To Cool, When It Is Luke Warm Put Heeng, Turmeric Powder Followed By The Spices And Mix Properly. Now Add The Mango Pulp Which You Have Grinded Earlier. The Spices To Be Added To The Lasore Are Ready.

Put Lasore In These Spices And Mix Rigorously. Whole Lasora Pickle With Spices Is Ready.
After The Lasore Cool Down Completely Fill Them In A Clean-Dry Glass Or Plastic Container. To Keep This Spicy Lasoore Pickle/Spicy Gunda Pickle Fresh For A Whole Year Let It Remain Submerged In Oil.

Rajasthani Stuff Bajra Ka Rotla

Bajra Parantha Is Also Very Good In Taste. You Can Pack Stuffed Bajra Parantha If You Or Any Of Your Family Member Is Going On A Journey. We Went To Support The Protest Against Corruption In India On 30Th January, Then We Took These Parantha Along With Us For The Lunch.
You Have To Prepare A Filling Of Vegetables To Stuff Bajra Parantha First. The Filling Can Be Made From Spinach, Fenugreek, Potatoes And Any Other Vegetable Of Your Choice. Let’s Prepare Stuffed Bajra Parantha Today At Home.

Ingredients For Stuffed Bajra Paratha
Bajra Flour – 300 Gms. (2 Cup)
Wheat Flour – 100 Gms. (3/4 Cup)
Salt – 3/4 Tea Spoon (Acording To The Taste)
Cumin Seeds – 3/4 Tea Spoon (Optional)
Ghee Or Refined – To Roast The Parantha.
Ingredients To Make The Filling
Fenugreek Leaves – 3-4 (Chopped)
Oil – 2 Tea Spoon.
Cumin Seeds – 1/2 Tea Spoon.
Heeng – 1-2 Pinch.
Salt – 1/2 Tea Spoon (According To The Taste)
Red Chilli Powder – 2 Pinch.
Green Chilli – 1-2 Pinch (Chopped)
Ginger- 1 Inch Long Piece (Grated)
Method – How To Make Stuffed Bajra Paratha
How To Prepare The Filling
Heat Oil In A Pan And Tamper The Cumin Seeds And Heeng Into It. Now Put Fenugreek Leaves, Salt, Red Chilli Powder, Green Chilli And Ginger Into It. Mix The Ingredients Well And Cook For 5 Minutes On Low Flame. The Filing To Stuff The Parantha Is Ready.
How To Make Fenugreek Stuffed Bajra Parantha:
Knead The Dough And Divide It Into 8 Equal Parts.
Heat A Pan On A Stive And Grease It With Little Ghee.
Take One Part Of The Dough And Roll It Into Small Ball. Divide It Into Two Equal Parts. Take One Part And Roll It On A Rolling Board Into A Flat Disc Of 5-6 Inches. Dust The Second Part Of The Dough With Dry Wheat Flour And Roll It Also In A Flat Disc Of 5-6 Inches. Now Take 1 Tea Spoon Filling And Put It On One Of The Rolled Out Parantha And Cover It With The Second Parantha In A Way That The Whole Parantha Is Covered And Corners Are Joined Together So That The Filling Do Not Come Out. Press The Parantha With Light Hands So That The Filling Inside The Parantha Sets. Keep On Pressing With Fingers To Increase The Size Of The Parantha.

Now Put This Parantha On The Pan And Roast It. Pour Little Oil Or Ghee On The Parantha And Roast It Well Till Both The Sides Turn Crispy And Brown In Colour. Put A Bowl On A Plate And Keep The Roasted Parantha Over It.
Prepare All The Parantha In The Same Manner. Serve Them With Aloo Matar, Aloo Curry, Raita And Coriander Chutney.

Rajasthani Aloo Ka Saag

We Often Use Green Coriander For Seasoning Gravies Or Sabzi, But Sabzi Made From Green Coriander Also Come Out Very Tempting, Especially With Potatoes. Green Coriander Is Available In Winters In Abundance. So Today We Will Make Aloo Dhaniya Sabzi (Potato Coriander Fry).

Ingredients For Dhaniaa Aloo Fry
Green Coriander – 250 Grams (1 Small Bunch)
Potato- 250 Grams (4 Potatoes Of Medium Size)
Mustard Oil – 2 Tbsp
Cumin Seeds – ½ Tsp
Asafoetida Powder – 2 Pinches
Ginger – 1 Inch Piece (Grated)
Green Chilly – 1-2 (Finely Chopped)
Coriander Powder – 1 Tsp
Salt – As Per Taste (1/2 Tsp)
Turmeric Powder – ¼ Tsp
Red Chilly Powder – ¼ Tsp
Mango Powder – ¼ Tsp
How To Make Dhaniya Aloo
Remove Stalk And Clean Leaves. Wash The Leaves Twice In Water Thoroughly And Place It In Sieve Or Plate Diagonally So That All Water Drains Out. After Coriander Leaves Become Dry Chop Them Finely.
Peel Potatoes And Wash Them Thoroughly As Well. Make 608 Pieces From One Potato. Take Oil In A Pan And Place It On Flame For Heating. Add Cumin Seeds And Asafoetida. After Suating Also Add Green Chilies And Ginger Paste. Sauté The Masala For A While.

Add Chopped Potatoes, Turmeric Powder, Coriander Powder, Red Chilly Powder And Salt In The Masala. Stir Until Potatoes Get Coated Nicely With The Masala. Add 3-4 Tbsp Water And Cover The Pan. Cook For 5-6 Minutes On Medium Low Flame.
Open The Lid And Check The Potatoes. If Water Has Got Absorbed Add 2-3 Tbsp More Water. Cook For 5-6 Minutes More On Low Flame. Potatoes Have Now Become Tender, Add Mango Powder And Mix Nicely.
Add Chopped Coriander Leaves In The Sabzi And Cook For 2-3 Minutes. Green Coriander Gets Cooked Very Quickly. Mouth Drooling Aloo Dhaniya Sabzi Is Ready.
Take It Out In A Serving Bowl And Serve With Chapatti, Parantha, Puri Or Rice.
Suggestion:
You Can Use Any Cooking Oil Instead Of Mustard Oil.
For Four Family Members
Time – 20 Minutes

Rajasthani Bathua Boondi Raita

We Often Make Bathua (Chenopodium) Raita. You Can Also Use It Along Spinach And Mustard For Enhancing Their Flavor. It Also Helps Maintain Digestive System. Bathua Is A Crucial Part Of Meals During Winters. You Can Also Make Sabzi From It. Today We Will Make Bathua Bhujia.

Ingredients For Bathua Bhujia Recipe
Bathua (Chenopodium) – 500 Grams (1 Bunch)
Oil – 2-3 Tbsp
Asafoetida – 2-3 Pinch
Cumin Seeds- ½ Tsp
Green Chilly – 2-3 (Finely Chopped)
Turmeric Powder – ¼ Tsp
Red Chilly Powder – ¼ Tsp
Salt – As Per Taste
How To Make Bathua Bhujia Recipe

Remove The Stalk And Clean Bathua. Wash Twice Thoroughly. Keep It In A Sieve So That Excess Water Drains Out.
Now Finely Chop Bathua.
Bathua Bhujia Can Be Prepared In Two:
One, By Directly Suating The Chopped Bathua In Oil And Spices. Second By Boiling Chopped Bathua First And Then Sauté In Oil And Spices.
We Will Make Bhujia With First Method Of Cooking. Take Oil In A Pan And Place It On Flame For Heating. Add Cumin Seeds And Asafoetida And Sauté For While. Also Add Chopped Green Chilly As Well. Stir With Help Of A Spoon.
Now Add Chopped Bathua, Salt And Red Chilly Powder And Sauté For 2-3 Minutes. Add ½ Cup Water, Cover And Cook Sabzi For 5-6 Minutes On Low Flame.
Open The Lid Of Sabzi. Stir With Spoon And Check Whether Leaves Have Got Tender Or Not. If They Are Not Tender, Cook For 3-4 Minutes More. Add Water If Needed. Check The Sabzi Again, This Time Leaves Have Become Soft. If You Get To See Any Amounts Of Water In Sabzi Then Bring The Flame To Maximum And Cook For 2-3 Minutes Without Covering The Pan. Yummy And Tasty Bathua Bhujia Is Now Ready.
Take Out Bathua Bhujia In A Serving Bowl. Serve With Chapatti, Parantha Or Any Other Indian Bread.

Rajasthani Besan Ka Cheela

Make Besan Cheela With Lots Of Green Vegetables For The Breakfast. I Am Sure Everyone Will Love To Eat This Nutritious And Tasty Hot Served Dish. If You Want, You Can Even Pack This Cheela For Lunch In Your Children School Tiffin Along With Sweet Chutney Or Apple Jam Or Annanas Jam.
Ingredients For Besan Ka Cheela (Pancake)
Gram Flour (Besan) – 200 Gm (2 Cups)
Cauliflower- 1 Cup (Grated)
Green Chilly – 1
Ginger – 1 Inch Long Piece.
Tomato – 2 Medium-Sized.
Hing – 1 Pinch (As Per Your Taste)
Red Chilly – 1/8 Tea Spoon.
Salt- According To Your Taste
Coriander Powder – 1 Tea Spoon
Green Criander – Half Bowl
How To Make Besan Ka Cheela
Wash The Tomatoes, Take Out The Seeds Of Green Chilly And Wash It, Peel The Ginger And Wash It. Now Grind All These Vegatables In The Grinder To Make A Paste.
Sieve The Besan And Take It Out In A Separate Container. First Pour 1 Cup Of Water In The Besan And Make A Smooth Batter. Put The Tomato Gravy, Grated Cauliflower In The Mixture And Mix It Well. Put Some More Water In The Mixture To Make A Thick Paste Of It, Suitable To Make Pakoras. Now Add (Asafoetida) Hing, Red Chilli Powder, Coriander Powder, Salt. Add Chopped Fresh Green Coriander And Mix The Batter For At Least 2-3 Minutes.Now Cover The Batter With A Lid And Leave It For 10 Minutes. The Batter To Make Cheela Is Now Ready.

Put The Non-Stick Pan On The Stove And Heat A Tea Spoon Of Oil On It To Make The Pan Greasy. Now Wipe The Greased Pan With A Clean Cloth
Put The Flame On Medium, And Pour 1 Or 1-1/2 Spoon The Batter And Spread It Evenly On The Pan. You Can Make The First Cheela Small In Size, As There Is A Possibility Of It Getting Stuck To The Pan. Now Pour Few Drops Of Oil At The Corners Of The Cheela, And Spread The Tea Spoon Of Oil Over The Cheela Evenly.

Cook The Cheela Till The Upper Layer Changes Its Colour And The Bottom Layer Turns Golden Brown In Colour. Now Flip It With The Help Of A Wooden Spatula, And Cook It Till The Other Side Also Turns Golden Brown In Colour. Spread A Napkin Paper On A Plate And Put The Cooked Cheela On It. Repeat The Steps With The Second Cheela Also. Instead Of Keeping The Second Cheela Over The First One, It Is Better To Keep It Separate. You Can Keep The Other Cheela Over The First One After It Cools Down. Prepare All The Cheelas In The Same Manner.
Gram Flour Pancake (Besan Ka Cheela) Is Ready To Eat Now. It Can Be Served Along With Curd Or With Green Coriander Chutney.
Precautions:
Spread The Batter On The Pan Only When It Is Properly Heated, Because If The Pan Is Not Fully Heated The Batter May Stick To It. Cook The Cheela At A Medium Flame. On High Flame The Cheela Will Blacken Very Soon Without Getting Properly Cooked.
Suggestions:
You Can Add Vegetables Like Grated Carrot, Chopped Spinach Etc. According To Your Taste To The Cheela.
If You Are Not Very Fond Of Vegetables, Then You Can Prepare A Plain Cheela Of Besan. Put Green And Red Chilli According To Your Taste. Plain Besan Cheela Is Good In Taste Too And Quick To Cook.
Cooking Time: 45 Minutes For 4 Servings.

Rajasthani Besan Ka Halwa

Besan Halwa Can Be Prepared With Numerous Methods But Besan Halwa Prepared With Rajasthani Method Is Out Of The World And Has A Unique Taste. This Halwa Can Be Prepared Instantly. You Will Never Forget The Taste Of This Halwa.

Ingredients For Besan Ka Halwa
Gram Flour – 1 Cup
Milk – 1 Cup
Sugar – 1 Cup
Green Cardamom – 4
Pistachios – 1 Tbsp
Watch – Besan Halwa Recipe Video
How To Make Besan Halwa
Add Milk In Besan And Mix Until It Gets Soft. Cover It And Keep It Aside For 5 Minutes.
Peel Cardamom And Make Powder Out Of It.
Cut Pistachios Thinly.

Prefer Using Non Stick Pan. Heat Ghee In A Pan. Save 1 Tsp Ghee Which Will Be Used For Icing The Halwa. When Ghee Melts, Add Besan Mixture And Cook For 2 Minutes Until It Gets Light Brown Color From The Base.
Turn The Besan Upside Down (Don’T Worry If It Breaks). Cook The Other Side For 1/2 – 1 Minute So That It Gets Light Brown Color As Well. Use A Spoon Which Can Help In Mashing The Besan. Mash The Besan And Stir Constantly On Medium Flame Until It Gets Brown Color And You Get To Smell Good Aroma Out Of It. It Takes 20-15 Minutes For Cooking The Besan Nicely.
Add 1 Cup Water In Roasted Besan And Mix Well. Cook Halwa Until You Get Thick Consistency And Ghee Starts Separating From It.
Besan Halwa Is Ready. Take It Out In A Bowl And Sprinkle 1 Tbsp Ghee On The Surface. Garnish With Pistachios.
Serve Hot And Enjoy Eating It.

Suggestion:
Cardamom Is More Then Enough For This Halwa But Variations Are Always Welcomed. Use Any Dry Fruit You Prefer Eating.

Rajasthani Besan Pakodi Ki Kadhi

DUBKI KADHI OR PANI PAKODI PREPARED FROM MOONG DAL,URAD DAL OR CHANA DAL IS A VERY DELICIOUS DISH.
DUBKI KADHI IS MOSTLY MADE IN RAJASTHAN AND AGRA. WHEN FRESH VEGETABLES ARE NOT AVAILABLE THEN DAL AND BESAN ACT AS ITS SUBSTITUTES. TRADITIONALLY THIS DISH IS CALLED DUBKI BUT WE CAN ALSO CALL IT PANI PAKODI AS THE PAKORAS ARE BOILED IN WATER INSTEAD OF OIL. PREAPRING THIS DISH DOES NOT EVEN CONSUME MUCH TIME, SO LET US MAKE THIS DISH TODAY.

– INGREDIENTS FOR DUBAKI KADHI

MOONG DAL – 100 GRAMS OR 1/2 CUP
OIL – 1 TO 2 TBSP
HEENG(ASAFOETIDA) – 2 PINCH
JEERA(CUMIN) – 1/2 TSP
TURMERIC POWDER – 1/4 TSP
CORIANDER(DHANIYA) POWDER – 1 TSP
GREEN CHILLI – 2/3
SALT – ADD TO TASTE(3/4 TSP)
RED CHILLI POWDER – 1/4 TSP
GARAM MASALA – 1/4 TSP
GREEN CORIANDER(DHANIYA) – 1 TBSP(FINELY CHOPPED)
– HOW TO MAKE RAJSTHANI DUBKI KADHI

CLEAN, WASH AND SOAK MOONG DAL IN WATER FOR 4-5 HOURS.
ONCE DAL FERMENTS REMOVE EXCESS WATER FROM IT, GRIND DAL TO A COARSE PASTE AND PUT IT IN A LARGE UTENSIL. DO NOT MAKE A FINE PASTE OF THE DAL LEAVE IT A LITTLE COARSE SO THAT WE GET THE ORIGINAL FLAVOR OF DUBKI OR PANI PAKODI.
PUT IN 1/4 TSP SALT TO THE PASTE AND BEAT PROPERLY. THE PASTE IS READY TO PREPARE DAL PAKODI.
POUR 1/2 CUP WATER IN THE MIXER’S JAR USED TO GRIND DAL WHICH WILL NOW DISSOLVE IN THE WATER. WE WILL USE THIS WATER TO PUT IN THE DISH.
FINELY CHOP GREEN CHILLI, SIMILARY CHOP GINGER AND MAKE A PASTE OF THE TWO.
POUR OIL IN A PAN(KADHAI) AND HEAT THEN PUT HEENG, AND JEERA IN HOT OIL. AFTER JEERA IS ROASTED ADD TURMERIC POWDER, GREEN CHILLI-GINGER PASTE AND FRY. NOW POUR THE JAR’S WATER INTO THESE SPICES, TAKE AT LEAST 4 CUPS OF WATER.
ONCE THE WATER COMES TO BOIL, MAKE SMALL PAKODIS OF DAL WITH YOUR HANDS AND PUT THEM IN BOILING WATER. ONE BY ONE MAKE PAKODIS TILL DAL PASTE IS OVER AND FOR THE PASTE STUCK ON THE BOWL POUR WATER IN IT, THIS WATER CAN BE ADDED TO THE BOILING PAKODIS.
IF YOU WISH TO PUT CURD IN THIS DISH THEN YOU CAN ADD 1/2 CUP CURD(BEAT IT FIRST) RIGHT NOW AND STIR TILL IT COMES TO BOIL. ALSO ADD SALT AND RED CHILLI POWDER. ALLOW TO COOK FOR 15 MINUTES ON A MEDIUM FLAME.
DUBKI OR PANI PAKODI IS READY, PUT GARAM MASALA AND 1/2 TBSP GREEN CORIANDER THEN MIX WELL. TAKE OUT PANI PAKODI IN A BOWL AND GARNISH WITH CHOPPED CORIANDER. SERVE STEAMING HOT PANI PAKODA WITH NAAN, CHAPATI OR RICE AND ENJOY.
YOU CAN ALSO PREPARE THE DISH IN THIS WAY – PUT TADKA ON DISH AFTER IT IS COOKED.
PUT DAL WATER TO BOIL IN THE BEGINNING ITSELF AND WHEN WATER IS BOILING PUT DAL PAKODAS IN IT. ADD CURD, TURMERIC POWDER, RED CHILLI POWDER AND SALT. ALLOW THE DISH TO COOK THEN TAKE OFF FROM THE GAS. NOW PREPARE TADKA AND MIX WITH THE PAKODAS. SPICES OF TADKA FLOATING OVER PANI PAKODA LOOK VERY TEMPTING.
SERVES – 4
COOKING – 45 MINUTES

Rajasthani Mangodi Tinda Ka Saag

MANGODI IS USED IN VARIOUS COMBINATIONS,IN RAJASTHANI CUISINE. YOU CAN MAKE MOONG DAL MANGODI WITH ANY VEGETABLE. COMBINATION OF TINDA AND MOONG DAL MANGODI FORMS A TASTY VEGETABLE CURRY. COME LET’S PREPARE TINDA MOONG DAL MANGODI CURRY FOR THE LUNCH TODAY.

INGREDIENTS FOR TINDA MOONG DAL MANGODI
TINDA – 500 GMS. (7-8 MEDIUM SIZED)
MOONG DAL MANGODI- 1 CUP.
TOMATO- 3
GREEN CHILLI- 2
GINGER- 1 INCH LONG PIECE.
OIL- 2-3 TABLE SPOON.
HINGA- 1 PINCH
CUMIN (JEERA)- 1/2 TEA SPOON.
TURMERIC POWDER- 1/3 TEA SPOON.
CORIANDER POWDER- 1 TEA SPOON.
SALT- AS PER THE TASTE( 1 TEA SPOON)
RED CHILLI POWDER- LESS THAN 1/4 TEA SPOON(OPTIONAL)
GARAM MASALA- 1/6 TEA SPOON
GREEN CORIANDER- 2 TABLE SPOON(CHOPPED)
HOW TO MAKE TINDA MOONG DAL MANGODI
PEEL THE TINDA AND WASH IT. REMOVE THE WATER AND CUT THE VEGETABLE INTO 5-6 PIECES.
CUT TOMATOES INTO BIG PIECES, TAKE OUT THE SEEDS OF GREEN CHILLI, PEEL THE GINGER AND CUT IT INTO BIG PIECES AND WASH ALL THESE VEGETABLES. PUT ALL THE VEGETABLES IN THE MIXER AND MAKE A THICK PASTE OF IT.
POUR ONE TABLE SPOON OF OIL INTO THE COOKER, PUT MANGODI INTO IT, AND COOK IT TILL IT GETS BROWN IN COLOUR.

NOW PUT 2 TABLE SPOON OF OIL INTO A COOKER AND HEAT IT. NOW PUT HINGA AND CUMIN INTO THE WARN OIL, AND COOK IT TILL THE CUMIN GETS BROWN IN COLOUR. NOW PUT TURMERIC POWDER, CORIANDER POWDER, AND FRESH MIXTURE OF TOMATO GRAVY. NOW STIR THE CURRY WITH A SPOON AND COOK IT TILL IT LEAVES OIL FLOATS AT THE TOP.
NOW PUT THE CHOPPED TINDAS AND MANGODI IN THE COOKED CURRY, STIR IT WITH A SPOON AND COOK IT FOR 2 MINUTES. NOW ADD TWO CUPS OF WATER, SALT,AND RED CHILLI. CLOSE THE LID OF THE COOKER, LOWER DOWN THE FLAME AFTER ONE WHISTLE AND COOK IT FOR 2-3 MINUTES.
NOW OPEN THE COOKER ONCE RHE PRESSURE SETS DOWN, ADD GARAM MASALA AND GREEN CORIANDER TO IT. TINDA MANGODI CURRY IS READY TO SERVE NOW.
TAKE OUT THE TINDA MANGODI CURRY IN A SERVING DISH AND GARNISH IT WITH CHOPPED GREEN CORIANDER. SERVE IT WITH HOT CHAPATIS, RICE OR PARANTHAS.
SUGGESTIONS:
YOU CAN ALSO TRY OUT THIS DISH BY ADDING LAUKI TO IT, INSTEAD OF TINDA, AND COOK IT WITH A SAME METHOD.
4-5 SERVINGS
TIME- 30 MINUTES.

Rajasthani Besan Masala Bhindi

THERE ARE VARIOUS WAYS OF PREPARING BHINDI(LADY’S FINGER), FOR EXAMPLE: BHINDI STUFFED WITH LARGE/ LESS AMOUNT OF SPICES, CURD BHINDI, CRISPY FRIED BHINDI, ALOO BHINDI WITH BESAN, OKRA AND GRAMFLOUR BHINDI, OKRA WITH GRAM FLOUR STUFFING BHINDI ,BHINDI FRIED WITH SPICES. TODAY WE WILL BE PREPARING A TASTY DISH OF BHINDI FRIED WITH SPICES.

INGREDIENTS REQUIRED :
BHINDI(LADY’S FINGER) – 250 GRAMS
OIL – 2 ½ TBSP
HEENG(ASAFOETIDA) – 1 PINCH
JEERA(CUMIN SEEDS) – 1 TSP
TURMERIC POWDER – ¼ TSP
GREEN CHILLIES – 4(CUT INTO 2 LONG HALVES)
BESAN(GRAM FLOUR) – 1 TBSP
DHANIYA(CORIANDER) POWDER – 1 TSP
SAUNFF(FENNEL) – 1 TSP
AAMCHUR(MANGO) POWDER – ½ TSP
SALT – ADD TO TASTE OR ¾ TSP
RED CHILLI POWDER – LESS THAN ¼ TSP
GARAM MASALA – ¼ TSP
GREEN DHANIYA(CORIANDER) – 1 TBSP(FINELY CHOPPED)
– HOW TO COOK BESAN BHINDI
WASH BHINDI PROPERLY, REMOVE WATER FROM THEM AND WIPE WITH A CLOTH. CUT THE EDGES OFF THE BHINDI ON BOTH ENDS, NOW CUT THEM INTO 2 HALVES VERTICALLY. IF BHINDI IS TOO LONG THEN IT CAN BE CUT INTO 4 PIECES.
POUR OIL IN A KADHAI(PAN) AND HEAT. ONCE THE OIL HEATS PUT HEENG AND JEERA TO IT. AS YOU FRY JEERA ADD TURMERIC POWDER AND CHOPPED GREEN CHILLIES FOLLOWED BY BESAN, DHANIYA POWDER AND SAUNFF POWDER. STIR FRY THE SPICES TILL BESAN TURNS LIGHT BROWN AND YOU GET A FLAVORSOME SMELL OF THE SPICES.
ADD BHINDI TO THE FRIED SPICES ALONG WITH AAMCHUR POWDER, SALT, RED CHILLI POWDER, AND GARAM MASALA. STIR BHINDI USING A SPOON AND ALOOW IT TO FRY TILL ALL THE SPICES STICK ON IT WELL.

COVER BESAN BHINDI MASALA AND ALLOW IT TO COOK ON A LOW FLAME FOR 6-7 MINUTES. NOW OPEN THE LID AND CHECK IF BHINDI HAS TURNED SOFT, LEAVE BHINDI UNCOVERED FOR 1-2 MINUTES AND LET IT COOK AS YPU STIR IT.
BESAN BHINDI MASALA IS READY, PUT GREEN DHANIYA IN IT AND MIX. TAKE OUT YOUR BESAN FRAGRANCED DISH INTO A BOWL AND SERVE WITH CHAPATIS, PARANTHAS OR RICE.
SUGGESTION :
AT THE TIME OF FRYING SPICES FOR BHINDI OR WHILE COOKING BHINDI KEEP A LOW FLAME. AS BHINDI DOES NOT CONTAIN WATER IT TURNS TO BURN FAST IF COOKED ON A HIGH FLAME.

Rajasthani Masala Baati

BAATI MADE IN TANDOOR IS VERY TEMPTING BUT IT CAN ALSO BE PREPARED IN OVEN. IF BAATI IS STUFFED WITH POTATO-PEAS THEN IT GETS MORE APPETIZING. TODAY WE WILL MAKE BAATI IN OVEN.

INGREDIENTS FOR STUFFED MASALA DAL BAATI
FOR DOUGH:
WHEAT FLOUR -2 CUP
SEMOLINA – ½ CUP
GHEE – 1/3 CUP
SALT – ¾ TSP
CAROM SEEDS – ½ TSP
BAKING SODA – ¼ TSP
FOR STUFFING:
POTATO – 2 (BOILED)
GREEN PEAS – ¼ CUP
GREEN CORIANDER – 2 TBSP
OIL – 1 TBSP
ASAFOETIDA – 1 PINCH
CUMIN SEEDS – ¼ TSP
GINGER – ½ INCH PIECE (GRATED)
GREEN CHILLY – 1-2 (FINELY CHOPPED)
MANGO POWDER – ¼ TSP
CORIANDER POWDER – ½ TSP
SALT – ½ TSP (AS PER TASTE)
TURMERIC POWDER – ¼ TSP
RED CHILLY POWDER – ¼ TSP
HOW TO MAKE STUFFED DAL BATI IN OTG
MIX FLOUR AND SEMOLINA IN A BIG UTENSIL. ALSO ADD SALT, CAROM SEEDS, BAKING SODA AND ½ AMOUNT OF GHEE (2 TBSP GHEE) AND MIX ALL INGREDIENTS NICELY. ADD LITTLE WATER AT A TIME AND KNEAD DOUGH. DON’T MAKE DOUGH TOO SOFT JUST MIX IT REALLY WELL. TO KNEAD THIS MUCH QUANTITY OF DOUGH WE HAVE USED LESS THEN 1 CUP WATER. COVER THE DOUGH AND KEEP IT ASIDE FOR ½ HOUR FOR FERMENTING.
STUFFING FOR MASALA DAL BAATI
PEEL POTATOES AND MASH THEM FINELY. HEAT OIL IN A PAN. WHEN OIL GETS HOT ADD CUMIN SEEDS AND ASAFOETIDA AND SAUTÉ FOR FEW MINUTES. NOW ADD GINGER, GREEN CHILLY, TURMERIC POWDER, CORIANDER POWDER AND PEAS. SAUTÉ FOR 2 MINUTES. ALSO ADD POTATOES, SALT, MANGO POWDER, RED CHILLY POWDER AND GREEN CORIANDER. MIX ALL INGREDIENTS NICELY. STUFFING IS READY.
AFTER ½ HOUR GREASE HANDS WITH GHEE AND KNEAD THE DOUGH AGAIN. DOUGH FOR MAKING BAATI IS ALSO READY.
MAKE BALLS FROM DOUGH. KEEP THE SIZE EQUAL TO THE SIZE OF BALL REQUIRED FOR MAKING CHAPATTI (WE CAN MAKE 12 BALLS FROM THIS MUCH DOUGH). TAKE ONE BALL AND FLATTEN IT INTO 2-3 INCH DIAMETER CIRCLE WITH HELP OF YOUR HANDS AND PLACE 1-1.5 TSP STUFFING ON IT. SEAL IT FROM ALL SIDES GIVING IT A ROUND SHAPE. PLACE THE BAATI ON BAKING TRAY. LIKE WISE PREPARE ALL BAATI’S.

BAKE DAL BATI IN OVEN
PREHEAT OVEN AT 230 DEGREE CENTIGRADE. PLACE TRAY AT MIDDLE RACK OF THE OVEN AND SET IT ON 230 DEGREE CENTIGRADE FOR 10 MINUTES. AFTER 10 ARE OVER TAKE THEM OUT AND CHECK. IT IS LITTLE BROWN IN COLOR; BAKE IT FOR 2 MORE MINUTES ON SAME TEMPERATURE. BAATI HAS BECOME GOLDEN BROWN, IT IS NOW READY.
DIP PIPING HOT BAATI IN GHEE AND PLACE BACK ON THE TRAY. BAATI FOR SERVING IS READY. SERVE PIPING HOT BAATI WITH MIX DAL OR ARHAR DAL AND CHUTNEY.
SUGGESTION:
YOU CAN MAKE STUFFING FROM PEAS-PANEER, MIX VEGETABLES, DRY FRUITS OR DAL ACCORDINGLY.
BAKING TIME MAY VARY WITH DIFFERENT OVEN MODELS. SO BAKE BAATI FOR 10 MINUTES AND THEN CHECK. BAKE UNTIL BAATI GETS GOLDEN BROWN.