Rajasthani-Style Mixed Vegetables

Rajasthani-Style Mixed Vegetables

This side dish or subji is eaten with Dal-batti or just with Chapati/Roti (Indian bread). It is made with any variety of vegetables, but usually consists of onions, peas, tomatoes and capsicum. Spices are then added to the sabji to give it a very distinct taste.

• Preparation time: 10 mins
• Cooking time: 20 mins

Ingredients:

1/2 onion, chopped into big pieces

1 small capsicum, chopped into big pieces

1 big tomatoes, chopped into big pieces

1/2 cup cucumber, chopped into big pieces

1/4 cup peas, boiled

10 - 12 curry leaves

3 green chillies, finely chopped

1 tsp chilli powder

1 tbsp coriander powder

a pinch of tumeric powder

1 tsp amchur powder

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

salt to taste

1 tbsp of oil

1/4 cup water

Method:

1. In a pan add oil, mustard seeds and cumin seeds (jeera). When they start to crackle.

2. Add asafoetida (hing), curry leaves, green chilli and onions. Fry them till they are translucent.

Add capsicum. Fry till they are half cooked.

3. Add peas. Fry for few minutes, then add tomatoes. Cook for sometime.

4. Add the chilli powder, tumeric powder, corainder powder, amchur powder and salt to taste. Mix well

5. Add the cucumber and water and cook with the lid on, simmer for few minutes till the vegetables are cooked.

6. Garnish with corainder leaves. Serve hot.

 
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Rajasthani sweet. Churma

Rajasthani Sweet: Churma 

 

Dal-baati is incomplete without the quintessential "Churma". Churma is a very basic Rajasthani sweet. Churma is made using wheat flour, ghee and jaggery which are the main ingredients and the only ingredients. It is very easy and simply to make and tasty to eat. Enjoy!!!

• Preparation time: 25 mins
• Cooking time: 20 mins

Ingredients:

2 cups whole wheat flour
4 tbsp ghee
water to make the dough
1 cup jaggery
2 tbsp ghee
2 tsp water

For the garnish:
Chopped Almonds and/or Pistachio

Method:


1. Pour hot ghee in the wheat flour and mix until it looks like breadcrumbs.

2. Add little water and prepare hard dough. Leave the dough aside for half an hour.

3. Make thick chapatis and roast them on a tawa on low flame. While roasting them on tawa pinch the chapatis on both the sides, so that it will cook it from inside.

4. Make fine powder from these cooled chapatis with the help of a mixie. Sieve it into fine powder.

5. Transfer this powder in a pan. Fry the powder mixture till it is brown in color.

6. In a separate pan, add ghee, jaggery and water and cook it till the jaggery melt into a consistent paste.

7. Add jaggery paste to the mixture.

8. Mix well till it turns soft and no lumps of jaggery are left.

9. Garnish with chopped almonds.

Note: You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box

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Rajasthani - Daal batti

Recognised as a Rajasthan speciality, Dal-baati, is a wholesome Rajasthani meal. Dal, or lentil curry, is made of two kind of lentils which are cooked along with the masalas to make a tasty dal or curry . Baati, a rounded of stuffed flour that's baked in a charcoal fire or oven. Baati comes in many varieties as a substitute for rotis. You could opt for plain baati, or try the more exotic masala, dry fruit or missi baatis. Baati is made out of wheat, flour, millet or a mix of maize and wheat flour, with loads of ghee.

• Preparation time: 20 mins
• Cooking time: 45 mins

Rajasthani Batti

Rajasthani Daal

Ingredients:

For baati (dumplings):

1 1/2 cup whole wheat flour

1/2 cup besan (gram flour)

3 tbsp ghee, melted

1/2 cup curd

salt to taste

For the dal (lentil curry):

2/3 cup split green moong dal

1/2 cup channa dal

4 dry red chillies

10 - 12 curry leaves

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tsp tumeric powder

2 tbsp chilli powder

2 tbsp corainder powder

salt to taste

2 tbsp ghee (clarified butter)

2 cup water

juice of half lemon

Method:

For the baati:

1. Knead a soft dough with flour, besan (gram flour), ghee, curd, salt and just enough water.

2. Divide the mixture into 6 equal parts. Roll into lemon-sized balls. Cover and keep for one hour.

3. Then bake in the oven at 350* F for about 30 - 35 mins approximately till puffed and golden outside and spongy inside. Remove and glaze it with ghee. Serve hot

For the dal:

1. Wash and soak the dals together for atleast 1 hour. Pressure cook the dal till it is cooked. Beat the dal to form a consistent paste.

 

2. Heat the pan with ghee. Add mustard seed, cumin seeds(jeera). When they start to crackle.

3. Add curry leaves, pinch of asafoetida (hing), dry red chillies. Fry it for few minutes.

4. Add chilli powder and tumeric powder to it. Fry for little while till the oil separates out. Add the corainder powder, salt to taste and the cooked dal and the remaining water, bring to a boil.

5. Add lemon juice is needed. Garnish with corainder leaves

Note: You can make dumplings up to 2-3 hours before upto the point of cooking. Then place on a greased tray, cover with a cling film and keep aside. Start cooking 30 minutes before serving

The temperature to cook the baati may vary when you see the baatis are golden brown break open a little and check the inside is cooke or not. That way you will know it is done or not.