This recipe is the easy and quick….and m sure its worth trying…provided one keeps the ingredients ready.
Boneless chicken 200 grms cut into small pieces, onion 1 chopped, tomato chopped 1, coriander leaves chopped 2 tabsp, ginger garlic paste 1 tabsp, fried onions 1 tabsp, fried and roasted coconut, onions and poppy seeds paste 1 tabsp, milk 1 cup, chili, turmeric. coriander and chat masala 1/2 tsp each. sugar 3 tsp, salt to taste, tomato ketchup 2 to 3 tabsp and ghee 2 to 3 tabsp.
Heat ghee in a wok and add all the above ingredients except milk. Stir fry for 2 to 3 mins, add milk and lid on with high heat for a couple of mins then simmer it for another 5 to 7 mins…..garnish with coriander serve hot with roti and jeera rice.
Mutton do pyaza – pyaz are the onions, mutton do pyaza means loads of onions are used in this recipes with are added in different form and at different steps while making.
Mutton or lamb cut into pieces 1 kg, ginger garlic paste 2 tabsp, red chillies dried ones soaked in warm water and then grinded into paste 10 to 12, tomato sauce 3 tabsp, pomegranate seeds powder 2 tsp, coriander powder 2 tsp, turmeric powder 1 tsp, salt to taste. Ghee 4 tabsp. Onions 5 medium chopped and 100 grms of fried onions. Coriander leaves and mint leaves handful chopped. Garam masala 2 tsp. Roasted Dry coconut and poppy seeds paste 2 tabsp.
Mariante the meat with all the above ingredients except salt and chopped onions, for 3 to 4 hrs. Now take a heavy bottom pan and heat the ghee. Add chopped onions and saute it till it turns brown. Now add the marinated meat and roast for 10 mins on high heat. Now add the salt and 4 cups of warm water. Put the lid on and lower the heat. Let it cook till the meat is tender. Njoy it hot with any flat bread or rice.
Rajgira is the Amaranth seeds. Rajgira flour is mostly used for making thalipeeth especially on the days when one follows a fast. On the occasion of Vata Poornima the full moon night where most of the hindu ladies keep a fast for their husbands….they eat this. So here it is…
Ingredients and Method:
Rajgira flour, salt to taste and water to knead. Ghee to roast.
Knead the flour firmly and divide it into small balls, Roll it and roast it on hot flat pan till it turns slightly brown, with ghee.
In a grinder add 2 tabsp of peanuts, 3 tabsp of fresh coconut, 2 to 3 tabsp of curds, 3 tsp sugar, salt to taste, lemon juice of 1 whole, cumin seeds 1 tsp and 6 to 8 green chillies. Just grind it into coarse paste.
Njoy your fast with hot Thalipeeths and cutney….
These cookies have a unique taste. I have been eating all my life, rite from my Grandma’s time we have been making this. She use to call it Roat. More than anything it has a sweet memory of my childhood.
Semolina 1 kg, sugar 1/2 kg, ghee 300 to 350 grms, milk approx. 350 to 500 ml, fennel seeds powder 2 to 3 tabsp, cardamom powder 4 tsp, nutmeg powder 2 tsp, finely chopped nuts 4 tabsp, poppy seeds 3 to 4 tabsp.
In a mixing bowl, mix sugar, ghee and all the powder used for flavoring. Blend the mixture till sugar is dissolved. Then add the semolina, chopped nuts and knead the mixture using milk. Roll into small (lemon size) balls and top it with poppy seeds. Preheat the oven and bake it for 18 to 20 mins on 150 degrees. the balls become lil flat when you bake it and it should have a light brown colour after baking. Allow it to cool and store it in an airtight container.
Njoy with hot tea.
Ker Sangri is the treasure of the Rajasthani cuisine. Normally is accompanied by Dal Baati, another authentic delicacy of the Royal Rajputana cuisine. These are the authentic vegetables found only in a few parts of Rajathan. They are dried and preserved so that they last for the whole year. This vegetable is absolutely finger licking.
Ker is a green berry like fruit of a thorny bush – capparis decidua. It is very sour. So to reduce its sourness it is soaked in salt water , washed and dried in shade. Then it is preserved.
Sangari are the beans of the Khejari tree, they are plucked when raw, boiled lightly and again dried in shade. Then preserved to last year long.
Ker 25 grms, Beh 20 grms, gunda (lotus stem) 20 grms, Sangari 100 grms, oil 5 to 7 tabsp, dried chillies 3 to 4, Omum seeds 1/2 tsp, asafoetida 1/4 tsp, turmeric 1/2 tsp, chilli powder 2 tsp, coriander powder 2 tsp, dried mango powder 1 tsp, raisin 1 tabsp, water 500 ml, salt to taste. Tamarind jaggery chutney 1 tabsp (optional).
Pressure cook the above vegetables and beans for 20 mins. Remove the water and keep aside the vegetables. Now heat oil in a wok and tamper it with asfoetida, omum, and chillies. Add turmeric, chilli, dried mango, raisins and coriander powder. Now add the cooked veggies and stir fry till it blends well. Enjoy hot with any roti….Missi roti goes best.
This is an authentic Rajasthani delicacy.
Prawns garlic curry is one of the simplest dish I made. The curry has limited ingredients yet taste so good. The freshness of the prawns definately steals the show.
Prawns shelled and deveined 500 grms, garlic 10 to 12 cloves coarsely crushed in a mortar and pestle, red chilli powder 2 tsp, grated coconut 2 tabsp, turmeric 1 tsp, oil 3 to 4 tabsp, tamarind pulp 1 tsp and salt to taste.
Heat oil in a pan and add garlic stir fry till light golden. Now in a mortar and pestel coarsely grind the coconut and turmeric by adding 2 to 3 tabsp of water. Now add that paste to the garlic, add chilli powder and tamarind pulp. Now add some water to make it a curry thickened as per you choice. Let it boil, now add the prawns and salt. cook for another 5 to 7 mins. Serve hot with rice.