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Rajasthani Food Recipe |
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| Rajasthani Daal Bati ( Puffed Dough Dumplings With Lentil Curry ) |
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Ingredients:
For daal (Lentil Curry):
- 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
- 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
- 3 onions, chopped finely
- 2 tomatoes, chopped finely
- 2 tsp garam masala powder
- 2 tsp chilli powder
- 1 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit lengthwise
- 2 tbsp cream
- 4 tbsp ghee
- 1 cup coriander leaves, chopped finely
- Oil
- Salt To Taste
For Bati (dumplings):
- 5 cups whole wheat flour, sieved
- 1 cup ghee, melted
- 2 tbsps curd
- Salt To Taste
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Preparation:
- Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
- Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
- Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
- Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.
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| Gatta Kadhi Recipe |
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Ingredients:
- 1 tblsp vegetable fat (ghee)
- 1/2 tsp coriander seeds
- oil for deep frying
- a pinch baking powder
- 2 cup coriander leaves chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp turmeric powder
- 2 cup bengal gram flour (besan)
- 4 curry leaves
- salt to taste
- 1 tsp red chilli powder
- 1/4 tsp cumin seeds
- 2 cup yogurt
- 1 tsp green chillies chopped
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How to make marwadi gatta kadhi :
- Keep 2 tblsp besan aside for kadhi.
- Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt.
- Mix in water little at a time to make hard dough.
- Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
- Take off and cut into small pieces.
- Deep-fry these pieces in medium hot oil until lightly browned.
- Remove and leave aside.
- Mix remaining besan with curd thoroughly.
- Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment.
- Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
- Mix in water, adjust salt and stir fry until it returns to medium thick consistency
- Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.
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| LUNCH SPECIALS |
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