Wonder how I am posting this recipe now? Simply because I thought I have already posted it. But my friend David from Tasmania asked for one, maybe pointing out indirectly to post a recipe of Paneer Makhanwala. So here’s is my take, kept it simple and easy to make.
Paneer (cottage cheese) 300 grams, 2 tabspoon of oil, and 100 grams of butter. Cumin seeds 1 tsp, dry spices – turmeric 1 tsp, chilli powder 2 tsp, coriander cumin seeds powder 1 tsp. Chat masala 1/2 tsp. Tomato puree 200 ml, tomato ketchup 1 tabspoon. Milk 1 – 1/2 cups, Julienne of ginger 1 tsp. Salt to taste. Paste of cashewnuts 1 tabspoon. Cream and coriander leaves for garnish.
Heat oil and half butter in a wok. Tamper it with cumin seeds. Add chopped onions and ginger. Saute it till it becomes translucent. Add the dry spices, tomato puree and ketchup. Stir well and add 1 /2 cup of water so that the masala does not burn. Now add the milk and cashewnuts paste. Season the curry with salt. And little coriander leaves chopped. Cover it and let the curry cook on low heat for 5/7mins. Just before serving add cubes of Paneer and dollop of butter. Garnish with cream, coriander leaves and ginger. Serve hot with malabar paratha and jeera rice.
Dungher means smoked. This is a typical preparation found in our Rajputana kitchen. We love to smoke the meat, may it be for the kebabs, curries or the biryani. Dungher maas or murgh simply adds another level of flavour to the dish.
Chicken boneless 300 grams cut into medium pieces, chopped onions 1 medium ones, bay leaves 2/3, ginger garlic paste 1 tabsp, chopped ginger 1tsp, roasted coconut paste 1 tabsp, whole dried red chillies 7/8, coriander leaves chopped handful , Dry spices – poppy seeds powder 1 tsp, garam masala 1 tsp, turmeric powder 1 tsp, coriander cumin seeds powder 2 tsp, chat masala for garnish 1 tsp, red chilli powder 2/3 tsp, tomatoes chopped 1 medium, tomato sauce 1 tabsp, fresh cream 2 tabsp, salt to taste. Oil 4/5 tabsp. Coal for dungher and a tsp of ghee.
Heat oil in a heavy bottom large pan, tamper it with bay leaves, saute onions , tomatoes and chillies till it leaves the oil. Add ginger garlic paste and coconut paste. Stir fry for 5 mins on high temperature. Now add the dry spices . Stir fry for a minute , add tomato sauce. Add chicken and pan roast it with the masala for 5 mins. Season it with salt. Pour 1 to 2 cups of warm water stir well. Add some cream. Just before covering it with a lid, place a lite coal on a small plate and put it at the centre of the pan. Drizzle ghee and close the lid immediately. Place some weight on the lid so that the smoke doesn’t escape. Slow cook the chicken on low heat till tender. Garnish with coriander leaves and chopped ginger. Serve hot with parathas or rice.
Rajputana food is incomplete without the mention of the famed Dal-Baati. It started as a picnic food, now has become a distinctive cuisine of the state. The baatis or flaky round breads are baked over firewood in the villages and now in ovens. They are always served dipped in ghee accompanied with panchmel dal. No Rajutana festive or wedding menu is complete without this popular recipe.
1/4th cup of Spilt Bengal gram, spilt green gram, split black gram, whole green gram each. 3 tsp chili powder, ½ tsp turmeric powder, 1 tsp coriander and cumin seed powder, 4 cloves, 2 inches cinnamon, 2 green chilies slit, ½ tsp asafoetida, ½ tsp cumin seeds, handful of curry leaves, 3 tsp dried mango powder, 4 tbsp ghee (clarified butter) and salt to taste few strands of ginger Julienne.
Wash all the daals, and pressure cook it till soft. Then add the powdered masala to the daal and some water to make it in semi curry form. Let is boil for a few minutes. Then for the tampering, take ghee, heat it, crackle cumin seeds, asafoetida ginger and curry leaves and pour it all over the daal. Serve hot with the Baatis.
For 20 Baatis – 1 kg whole wheat flour, 100 grams corn, 100 grams Black chick pea. Grind them to make slightly coarse flour.
Add salt, 50 ml oil, I pinch of soda bicarbonate. Knead slightly on the firmer side. Keep it for half an hour to rest. Divide into 20 equal portions and roll them. Place them into a pre heated oven for 20 mins on 180 deg. Best way to know they are don’t is just pat them to hear the hollow sound and they become much lighter in weight once baked properly. Dip them in ghee…… and serve hot with the daal.
(For the non- vegetarian lovers instead of daal one can serve with hot n spicy curry of lamb. Recipe to follow soon.)