Kair Sangri Ka Saag

DESSERT BERRIES AND BEANS SABZI IS PREPARED WITH TOO MUCH OF OIL AND SPICES AND IS TARTY IN FLAVOR. DESSERT BERRIES (KAIR) ARE SMALL ROUND BALLS WHEREAS DESSERT BEANS (SANGHIRI) IS 2-3 INCH LONG THIN BEANS (PHALLI). DESSERT BEANS AND BERRIES ARE DRIED COMPLETELY AND THEN USED FOR MAKING SABZI AFTER SOAKING THEM IN WATER. THIS RECIPE HAS A VERY UNIQUE TASTE WHICH YOU CAN SAVOR ONCE YOU TRY MAKING IT.

INGREDIENTS FOR KAIR SANGRI RECIPE
DESSERT BEANS – 1 CUP
DESSERT BERRIES – 1/4 CUP
OIL – 4-5 TBSP
GREEN CORIANDER – 2-3 TBSP
RAISINS – 2-3 TBSP
CUMIN SEEDS – 1/2 TSP
ASAFOETIDA – 2 PINCH
DRY RED CHILLY – 3-4
GARAM MASALA – 1/2 TSP
SALT – 1.5 TSP (AS PER TASTE)
CORIANDER POWDER – 1.5 TSP
MANGO POWDER – 1 TSP
TURMERIC POWDER – 1/2 TSP
HOW TO MAKE KAIR SANGRI RECIPE
THOROUGHLY CLEAN DESSERT BEANS AND BEANS AND WASH 4-5 TIMES IN WATER. SOAK THEM SEPARATELY IN WATER FOR 8-10 HOURS OR OVERNIGHT. AFTER THIS TAKE THEM OUT AND WASH 1-2 TIMES MORE WITH WATER.
PLACE SOAKED KAIR AND SANGHIRI IN COOKER FOR BOILING THEM AND ADD 2 CUPS OF WATER AS WELL. CLOSE THE LID AND AFTER IT SIMMERS ONCE REDUCE THE FLAME. COOK FOR 2-3 MINUTES MORE. TURN OFF THE GAS AND OPEN THE COOKER ONCE THE PRESSURE IS RELEASED COMPLETELY. KAIR-SANGHIRI IS NOW BOILED. TAKE OUT THE KAIR SANGHIRI IN A SIEVE AND DRAIN OUT THE EXCESS WATER. WASH THE SABZI ONE MORE WITH CLEAN WATER. KAIR SANGHIRI ARE READY FOR MAKING THE SABZI.

FOR MAKING SABZI TAKE SOME OIL IN A PAN AND PLACE IT ON FLAME FOR HEATING. WHEN OIL GETS HOT ADD CUMIN SEEDS, ASAFOETIDA AND SAUTÉ FOR WHILE. NOW ADD TURMERIC POWDER, CORIANDER POWDER, DRY RED CHILLY AND SAUTÉ THE MASALA. ADD KAIR SANGHIRI, RED CHILLY POWDER, MANGO POWDER, GARAM MASALA, SALT AND RAISINS. STIR AND COOK SABZI FOR 3-4 MINUTES. KAIR SANGHIRI SABZI IS NOW READY. ADD SOME GREEN CORIANDER AS WELL. TAKE OUT THE SABZI IN A BOWL AND GARNISH WITH GREEN CORIANDER SABZI.
SERVE THIS TEMPTING AND DELICIOUS SABZI OF DESSERT BEANS AND BERRIES WITH POORI, PARANTHAS AND SAVOR EACH BITE. THIS SABZI CAN BE STORED IN FRIDGE FOR 3-4 DAYS.
SUGGESTION:
KAIR SANGHIRI SOAKED IN BUTTERMILK CAN ALSO BE USED FOR MAKING SABZI.
FOR THIS SOAK KAIR SANGHIRI IN BUTTERMILK (SWEET). TAKE OUT; WASH THEM AND FALLOW REST OF THE PROCEDURE FOR MAKING SABZI.

Gatte Ka Saag

INGREDIENTS:
BESAN – 500 GM
WHOLE CORIANDER – 2 SPOON
CHILLI POWDER – 3 SPOON
TUMERIC POWDER – 1 SPOON
SALT TO TASTE
WATER – TO MAKE DOUGH
OIL – 4 SPOON

FOR GRAVY
CURD – 1/2 CUP
CHILLI POWDER – 1 SPOON
TUMERIC – 1/2 SPOON
SALT TO TASTE
ASAFOETIDA – A PINCH
CORIANDER POWDER – 1 SPOON
CUMIN SEEDS – 1/2 SPOON
METHOD OF PREPARATION:
FOR GATTA:
TAKE A BOWL AND MIX ALL THE INGREDIENTS (EXCEPT THE OIL) FOR GATTA WITH ENOUGH WATER TO MAKE IT TO SOFT DOUGH. DIVIDE INTO EQUAL BALLS AND ROLL THEN TO CYLINDRICAL SHAPES OF 1 INCH. COOK THE GATTA IN THE BOILING WATER FOR 20 MINS. ALLOW TO COOL AND FRY IT IN OIL TILL LIGHT GOLDEN BROWN. SET ASIDE.

FOR GRAVY:
TAKE THE CURD IN A BOWL AND MIX TURMERIC, CHILLI, CORIANDER AND SALT AND WHISK IT TILL SMOOTH. NOW HEAT THE OIL IN THE KADAI, TEMPER CUMIN AND ADD ASAFOETIDA. NOW ADD THE CURD MIXTURE AND COOK TILL THE GRAVY LEAVES OIL. ADD SOME WATER AND WHEN IT STARTS BOILING ADD THE GATTA TO THE GRAVY AND SIMMER. LET THE GRAVY FOR HALF HOUR BEFORE SERVING. SERVE HOT WITH RICE OR ROTI.

Kathiyawadi Khichdi

PREPARATION TIME : 35-40 MINUTES
COOKING TIME : 30-35 MINUTES
SERVINGS : 4

INGREDIENTS:
RICE: 1 CUP
GREEN ONION : 3 MEDIUM SIZED
GARLIC : 2)
BEANS : 1/2 CUP, CHOPPED
GREEN PEAS : 1/2 CUP
BRINJAL : 1 MEDIUM SIZED
TOMATO : 1/2 CUP, CHOPPED
CURRY LEAVES : 8 – 10
GREEN CHILLI : 3 CHOPPED
RED CHILLI : 2 TABLE SPOON
ASAFOETIDA (HING) : A PINCH
SALT : TO TASTE
GARAM MASALA : 1/2 TEASPOON
TURMERIC POWDER : 1/2 TEASPOON
MUSTARD SEEDS : 1 TEASPOON
JEERA : 1 TEASPOON
OIL : 3 TABLESPOON
GHEE : 2 TABLESPOON
METHOD OF PREPARATION:
PEEL AND CHOP THE GREEN ONIONS, BEANS, BRINJAL, TOMATO AND GREEN PEAS. WASH AND CHOP THE GREEN CHILLIES. PEEL AND MINCE THE GARLIC. CLEAN, WASH AND CHOP THE CORIANDER LEAVES. WASH AND SOAK THE RICE FOR HALF AN HOUR. DRAIN THE WATER. FRY ONIONS IN A COMBINATION OF GHEE AND OIL. WHEN THE ONIONS ARE LIGHT BROWN ADD THE CUMIN SEEDS, MINCED GARLIC AND GREEN CHILLIES. THEN ADD THE RED CHILLI POWDER, TURMERIC POWDER, MUSTARD SEEDS AND GARAM MASALA POWDER. FRY FOR A WHILE, PUT IN THE RICE AND FRY FOR 2-3 MINUTES. ADD BEANS, GREEN PEAS AND BRINJAL TO IT. POUR IN WARM WATER TILL IT IS ABOUT TWO INCHES ABOVE THE LEVEL OF THE RICE. IF THE WATER DRIES UP, MORE WARM WATER MAY BE ADDED. ADD SALT AND HING. WHEN THE WATER STARTS BUBBLING, LOWER THE HEAT AND SIMMER TILL RICE IS COOKED. SPRINKLE CORIANDER LEAVES ON TOP BEFORE SERVING.

SERVE HOT WITH DAHI / CURD.

Rajasthani Daal Baati Churma

Rajasthani Food Is Incomplete Without The Mention Of The Famed Dal-Baati-Churma. It Consists Of Baatis Or Flaky Round Breads Baked Over Firewood Or Over Kandas (I.E. Cow Dung Cakes) As Done In Villages. Baatis Can Be Baked In A Gas Tandoor Or An Electric Oven As Well. But One Thing Common For Baatis, Irrespective Of Their Cooking Technique Is That They Are Always Served Dipped In Ghee Accompanied With Panchmel Or Panch Kutti Dal And Churma. The Dal Is Cooked With Ghee, The Masalas In The Dal Are Fried In Ghee And More Ghee Is Mixed Into The Dal Before Serving. Often A Large Batch Of Baatis Is Made And Part Of The Dough Is Left Unsalted. This Unsalted Dough Then Shaped Into Rounds And Deep Fried In Ghee. Later These Deep Fried Baatis Are Crushed And Sugar Or Jaggery Is Mixed Into Them To Make A Sweet Dessert- Churma. The Three Together, Simple Though They Sound, Make A Very Filling Meal. No Rajasthani Festive Or Wedding Menu Is Complete Without This Popular Recipe.

Preparation Time : 20 Mins.
Cooking Time : 1Hour
Serves 5.

Ingredients
For The Panchmel Dal
1/3 Cup Chana Dal (Split Bengal Gram)
1/3 Cup Toovar (Arhar) Dal
1/3 Cup Moong Dal (Split Green Gram)
1 Tbsp Urad Dal (Split Black Lentils)
1 Tbsp Whole Moong (Whole Green Gram)
3 Tsp Chilli Powder
1/4 Tsp Turmeric Powder (Haldi)
1 Tsp Coriander (Dhania) Powder
1/2 Tsp Garam Masala
3 Cloves (Laung / Lavang)
2 Bayleaves (Tejpatta)
1 Tsp Cumin Seeds (Jeera)
2 Green Chillies, Slit
A Pinch Of Asafoetida (Hing)
2 Tsp Dried Mango Powder (Amchur)
2 Tsp Tamarind (Imli) Pulp
3 Tbsp Ghee
Salt To Taste
For The Baatis (For 10 Baatis)
1 Cup Whole Wheat Flour (Gehun Ka Atta)
1/2 Cup Semolina (Rava)
2 Tbsp Besan (Bengal Gram Flour)
8 Tbsp Milk
4 Tbsp Melted Ghee
Salt To Taste
For Serving
Melted Ghee
Churma
Method
For The Panchmel Dal
Clean And Wash The Dals And Add 4 Cups Of Water. Pressure Cook For 2 To 3 Whistles Or Till The Dals Are Cooked.
In A Bowl, Combine The Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala With 3 Tablespoons Of Water And Mix Well. Keep Aside.
Heat The Ghee In A Pan And Add The Cloves, Bay Leaves, Cumin Seeds, Green Chillies And Asafoetida. When The Cumin Seeds Crackle, Add The Prepared Masala Paste And Saut For 1 To 2 Minutes.
Add The Cooked Dals, Amchur, Tamarind Pulp And Salt And Simmer For 5 To 7 Minutes. Adjust The Consistency Of The Dal Before Serving And If Required, Add Some Water.
For The Baatis
Mix All The Ingredients And Knead Into A Firm Dough. Knead Well For 5 To 7 Minutes.
Divide The Dough Into 10 Equal Portions And Shape Each Portion Into An Even Sized Round. Flatten The Rounds Lightly Using Your Thumb To Make An Indentation In The Centre Of The Baati.
Boil Water In A Broad Vessel And Drop The Baatis In The Boiling Water. Cook For 15 To 20 Minutes Over A High Flame.
When The Baatis Are Done, Drain And Keep Aside.
Heat A Gas Tandoor And Put The Baatis On The Grill Of The Tandoor. Cook Them On A Medium Flame For 20 To 25 Minutes. Cooking The Baatis Over A Medium Flame Will Ensure That The Baatis Are Cooked On The Insides Also.
Arrange The Baatis On A Serving Plate, Break Each Baati Into Two Pieces And Pour Melted Ghee On The Baatis.
How To Proceed
Pour Hot Panchmel Dal Over The Baatis.
Serve Hot With Churma.
Tips
You Can Cook The Baatis In A Gas Tandoor (Without Boiling Them).
Alternatively Bake The Boiled Baatis In A Pre-Heated Oven At 200°C (400°F) For 10 To 15 Minutes Turning Them Over Occasionally.
Or Even Deep Fry Them In Hot Ghee Instead Of Cooking Them In A Tandoor.