Sunday, December 6, 2009

Gajar Ka Halwa



Ingredients:

1 kilo Carrot
1 litre Milk
200gms Sugar
100gms Ghee
5gms cardamom powder
60gms Khoya/mawa
20gms Almonds
10gms Pista (pistachio)
15gms Raisins


Preparation:

Wash and grate carrot. Remove the skin of almonds and pistachios and cut into longer but finer pieces.

Procedure:

In a deep frying pan, boil milk and to this milk add grated carrot. Stirr it continuously and Sim the flame of the gas. Once the carrot is properly baked and the water is soaked, add sugar and again stirr continuously. Add ghee and then mix it again for about 3-5 minutes. Remove it from the flame and add Cardamom.

Add almonds, pistachio, raisins and mawa. Mix well and serve it when hot. Your Rajasthani "Gajar Ka Halwa" is ready.

Wheat and Chana Chaat


Ingredients:

2 bowl boiled wheat grains
1 bowl boiled chana
2 Tomatoes
1 Onion
1 small tablespoon red chilly powder
1/2 tablespoon amchoor (mango powder)
Salt to taste
Lemon

Procedure:

Mix boiled wheat grains and chana together and to this add salt, red chilly powder. Cut Onion and Tomatoes into small pieces and add it to the mixture. Mix it and then add amchoor, squeeze lemon on this mixture and serve it.

Your Rajasthani Rasoi's "Wheat and Chana Chaat" is ready

Thursday, December 3, 2009

Gatte Ki Sabzi

Ingredients:

2 cup grinded spinach
Salt to taste
Chilly powder to taste
1 tablespoon carom seeds (ajwain)
1/2 tablespoon Baking soda
1 tablespoon sesame seeds (til)
1 tablespoon jeera
1 Lemon
1 Potato
1 Onion
Besan as per requirement
Oil as per requirement

Preparation:

Add baking soda, carom seeds, salt, chilly powder, 1 tablespoon oil and besan, to grinded Spinach paste. Make the batter in the form of a dough. Cut into long thread like thick pieces and place in a cooker of boiled water. Allow it to steam for 5-6 minutes and after that remove it and cut into small pieces (these are known as "Gatte/ Gatta").

Procedure:

Put 2 tablespoon oil in a deep frying pan. To this add sesame seeds, jeera. Cut potato, onion into small pieces and add it to the frying pan. Stirr them till they become golden/ pink in color. Add the pieces (i.e. Gatte) and mix them well. Squeeze lemon on this vegetable.

Serve it hot along with roti. Your Rajasthani " Gatte ki Sabzi" is ready to eat.

Badam ka Halwa

Ingredients:


500gms Almonds(Badam)
200gms Sugar
500gms Mava/ Khoya
20gms Cashew nuts
20gms raisins
5-7 Elaichi/ Cardamon
Silver Foil "wark" to decorate

Preparation:

Soak Almonds in water overnight and then grind it in a grinder till it becomes a thick paste.
Make a sugar syrup by, adding water to sugar.

Procedure:

In a deep frying pan, add 1 tablespoon ghee and then add elaichi and roast it. Then add Khoya/ mawa to this and allow it to roast till it becomes pinkish in its texture. After it is roasted, add almond paste and mix well. To this mixture add sugar syrup and also to this add Cashew nuts and raisins and mix it and then allow it to settle.

After it is set, decorate it with silver "wark" and chopped nuts.

Serve it when hot and enjoy Badam ka Halwa!!!!

Wednesday, December 2, 2009

Khasta Kachori

Ingredients:


250gms moong dal
250gms wheat flour
150gms oil
1 spoon til
1 spoon red chilly powder
1 spoon garam masala
1 spoon fennel seeds (Saunf)
1 spoon corinder powder
Salt to taste
a pinch of asofoetida (hing)
a pinch of turmeric poweder (haldi)
Oil to fry

Preparation:

Keep the moong dal soaked in water for overnight. Wash it in the morning and mix it in a mixer grinder till it becomes a thick paste.

Procedure:

To wheat flour, add oil, salt, turmeric powder, red chilly powder and little water and then make small balls of the batter.

To moong dal paste, add salt, garam masala, corinder powder, asofoetida and mix well.

Put Oil in a deep frying pan and allow it to boil. After it is boiled, fill in the wheat flour balls which were made with the moong dal paste; and then deep fry it in the oil at a low flame.

Serve it hot with Curd and Green chutney.

Kaju ki Barfi


Ingredients:
250gms of Cashew nuts
250gms of Sugar
2 silver foils "wark"

Preparation:

Before preparing, soak the cashew nuts in water for around 12hrs. After they are soaked,grind them in mixer grinder and make a thick paste.

Procedure:

Put the cashew paste in a heavy base deep frying pan and roast for 10mins. After 10mins, put equal amount i.e. 250gms of sugar and mix it well. Keep on stirring till it becomes similar to a dough paste. Remove it and spoon the mixture intro a greased thali; spread it evenly. When cooled, decorate with silver "wark"and chopped nuts. Cut into pieces of desired shape. Serve it with love and affection.

Your Kaju Katli is ready to eat.