AnuSriram
Rajasthan ... The first thing that comes to our mind is the Camel , the ship of the dessert and a camel ride. The next is the Jaipur city with lot of arts and crafts shops and the beautiful Jaipur palace. Coming to rajasthani cuisine, Only fewer ingredients are available in this arid region and the scarcity of water and fresh vegetables has effect on their cooking. The main ( i can say, it is a must) ingredients are besan, cumin, fennel and ajwain. Almost all recipes call for Besan (Bengal gram flour). So, with just few ingredients, here is a delicious meal.


This is the Rajasthani Thali i prepared yesterday. Above picture: Clockwise from center- Missi roti, Rajasthani Kadhi, Papad ki sabji, Gatte ka pulao, Rajasthani sabji and on the right is the Payesh.

RAJASTHANI KADHI

Ingredients:

For Kadhi
  • Curd - 1 cup
  • Bengal Gram Flour - 1/2 tbsp
  • Water - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Salt - as required
  • Onion -1
  • Cinnamon - small stick
  • Cloves - 2
  • Red chillies - 2
  • Fennel seeds - 1/2 tsp
  • Corriander seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Ginger - 1 tsp grated
  • Curry leaves - few
  • Chilli powder - 1/2 tsp
For Pakodis
  • Besan - 1/2 cup
  • Methi leaves - 1/4 cup chopped
  • Cilantro leaves - few chopped
  • Green Chilli - 1
  • Turmeric powder - 1/4 tsp
  • Asafoetida - 1/4 tsp
  • Salt - as required
  • Oil - for frying
How to make it:

For Kadhi:
Beat curd and besan with 1/2 cup water until no lumps. Add turmeric powder and salt. Heat oil in a deep pan, add red chillies, cumin seeds, corriander seeds, fenugreek seeds, Cinnamon and cloves. When they splutter, add grated ginger and onions and fry until onion turns light brown. Add the chilli powder and curd mix and cook on low flame until it thickens. Add the curry leaves, just before switching off the flame.

For methi pakodis:
Mix all the ingredients together with little water and make a soft dough. Heat oil in a pan, drop pieces of dough and cook until it becomes light brown. Take on to a paper towel to drain excess oil. Add the pakodis to the prepared Kadhi. Serve Hot!


GATTE KA PULAO

Ingredients:

For Gatte
  • Besan - 1/2 cup
  • Chilli powder - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Ajwain-1/2 tsp
  • Curd - 1 tbsp
  • Salt - as required
  • Asafoetida - 1/4 tsp
  • Oil - for frying
For Pulao
  • Rice - 1 cup
  • Onion - 1 chopped
  • Cardamom - 2 crushed
  • Cloves - 2 crushed
  • Cashews - few
  • Cumin seeds - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Garlic,Green chilli,Ginger paste - 1 tsp
  • Oil - 1 tbsp
  • Ghee - 1 tsp
  • Cilanto leaves - for garnishing
How to make it:

For Gattas:
Boil water in a large pan. Mix all the ingredients together and by adding very little water, make a stiff dough. Divide the dough into equal portions. Shape into a thin cylinder. Rub some oil over the rolls. Drop into the boiling water and cook for about 10 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil.

For Pulao:
Cook rice with right amount of water. Let it cool. Heat oil and ghee in a kadai, add cardamom, cloves, cashews and cumin. When it turns light brown, add the onion and the chilli-ginger-garlic paste and saute until the raw smells goes off. Add the asafoetida, chilli powder, turmeric powder and garam masala. Saute for a while. Add the gattas and salt. Add cooked rice and garnish with cilanto leaves.

Above pic: Gatte boiling in water and cooled.




RAJASTHANI SABJI

This sabji has a combination of vegetables which is available during that season.

Ingredients:
  • Green Peppers - 1/2 cup, chopped
  • Onion - 1 chopped
  • Carrot - 1 chopped
  • Cauliflower florets - 1 cup
  • Peas - 1/4 cup
  • Potato - 1 cubed
  • Cumin seeds - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Ginger - 1/2 tsp shredded
  • Sabji masala - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - 1/4 tsp
  • Salt - as required
  • Chilli powder - 1/2 tsp
  • Curd - 1/4 cup
How to make it:

Heat oil in a pan, add cumin seeds ginger and onions and fry until onion turns light brown. Add the asafoetida, sabji masala, garam masala, chilli powder and turmeric powder. Add the vegetables and mix well. Add salt and cook covered on low flame until vegetables are half done. Sprinkle little water if required. Add curd and cook until vegetables are just done and the curd dries up. Serve with rotis.




RAJASTHANI PAPAD KI SABJI

Ingredients:
  • Papads - 2
  • Small onion - 2 chopped
  • Mustard seeds - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Asafoetida powder - 1/4 tsp
  • Chilli powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Curd - 1 tbsp
  • Ghee - 1 tsp
  • Water - 1/2 cup
  • Salt - as required
  • Corriander leaves - for garnishing
  • Curry leaves - for garnishing

How to make it:

Heat ghee in a pan, add mustard seeds and when it splutters add cumin and asafoetida powder. Add onions and fry until light brown. Stir in the curd. Add chilli powder, turmeric powder and salt. Add 1/2 cup water and bring it to a boil. Break the fried (deep fried in oil) or toasted papads (toasted on a griddle by pressing it with a cloth or toasted directly on the flame using tongs) into small pieces. Add to the water and boil for 5 more minutes. Add corriander leaves and curry leaves and serve hot as a side dish for rotis.


MISSI ROTI

Ingredients:

  • Wheat flour - 1 cup
  • Besan - 1 cup
  • Red chilli powder - 1 tsp
  • Corriander powder - 1 tsp
  • Ajwain - 1/2 tsp
  • Cumin - 1/2 tsp
  • Salt - as required
  • Ghee - for brushing
How to make it:

Combine all the ingredients except ghee in a bowl. Make into a stiff dough by adding little water. Divide the dough into equal portions and make evenly sized balls. Roll each ball into a round shape with a rolling pin. Heat a griddle, add the rolled dough and cook on both sides. Brush little ghee on the rotis. Serve hot.

Here is a complete meal served hot!



Dear Archana passed me this lovely " Circle of Friends" award. I feel immensely delighted seeing the 100 acre woods gang. They are so sweet!


I would like to pass this award to Cham, Shama, Malar, Vidhas, Vibaas, Sriharivatsan, Hema, Jaishree, Happy cook, Asha, Sripriya, Varsha, Usha, Yasmeen and Veena.

AnuSriram
Ingredients:
  • Brussels Sprouts - 10-12 buds
  • Onion - 1, finely chopped
  • Corriander seeds - 2 tbsp
  • Channa Dal - 1 tbsp
  • Urad Dal - 1 tbsp
  • Fenugreek Seeds - 1/2 tsp
  • Dried Red chillies - 3 big
  • Asafoetida Powder - 1/2 tsp
  • Coconut - 1 tsp, shredded
  • Tamarind - a small ball size
  • Salt - as required

How to make it:

Wash Brussels sprouts and slit open on the bulb end like 'X'. Steam cook until half done, for about 5 minutes. Heat 1 tsp oil in a pan, roast red chillies, corriander seeds, channa dal, uraddal and fenugreek seeds until golden brown. Let it cool. Add coconut, asafoetida powder, tamarind and salt and grind into a thick paste. Take a spoon of the paste and stuff inside the slit brussels sprouts. Heat oil in a pan, add onions and fry until golden brown. Add the stuffed brussels sprouts and the remaining paste. Cook covered on a low flame turning to the other side at regular intervals to get them evenly roasted. Cook until done. Serve hot! I made this as a side dish for mor kuzhambhu and the combination was perfect.



Trupti had sent me the "Good Chat Blog" award and "You're a Sweet Heart" award and Hemabalaji had sent me the "You're a Sweet Heart" award and "You are a Super Duper chef" award. Thank you so much Dear Friends for sharing it with me! I'm flying high in joy!


I have already passed this SH award to my SH's. Now, I would like to pass this Super Duper chef award to 1.Jaishree, 2.Sripriya, 3.Laavanya, 4.Rak's Kitchen, 5.Asha, 6.Happy cook and 7.Vij.

Also, Click here to know more about Brussels Sprouts and a Delicious Gravy recipe.


AnuSriram
This is a variation to our Indian Samosa. I tried making them as a square shape. I started making it smaller, but ended up with a size of a Ravioli. So, Can i call these "Indian Raviolis" ? :-)

Ingredients:

For the Dough:
  • All purpose flour - 1 1/2 cup
  • Ajwain seeds - 2 tsp
  • Salt - as required
For the Filling:
  • Potatoes - 2 medium
  • Onion- 1 finely chopped
  • Carrots, Beans and Peas - 1 cup
  • Mint leaves - 1/2 cup chopped
  • Garam masala - 1/2 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as required
  • Oil - for frying


How to make it:

Mix enough water with the flour, salt and ajwain and make a soft dough. Apply some oil. Cover and set aside for about 30 minutes. Boil potatoes, peel the skin and mash it. Heat oil in a pan, add onions and fry until light brown. Add finely chopped carrots, beans and peas. Add the salt, garam masala, chilli powder and turmeric powder. Cook until veggies are half done. Add the mashed potatoes and mint leaves. Sprinkle little water while cooking, if needed. Cook until done. Let it cool.
Make balls out of the dough and roll each ball into a round shape. Scoop equal amount of veggies on the rolled dough with equal spacing in between. Cover with another rolled dough on top of that. Press with your hands around the veggies so that it is completely sealed. Cut into a square shape. Deep fry in oil. Serve hot with tomato sauce.



Yasmeen has created this lovely award and Vidhas joins her in passing it to me... Thank you Ladies! I feel Fresh and Honoured...


I would like to pass this to Sriharivatsan, Ramya bala, Archy, Cham, Kalai and Sripriya.

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AnuSriram
Ingredients:
  • Coconut - 1 cup shredded
  • Mint leaves - 1 cup
  • Corrainder leaves - 1 cup
  • Curry leaves - few
  • Green Chillies - 3 or 4
  • Urad Dal - 1 tbsp
  • Channa Dal - 1 tbsp
  • Asafoetida powder - 1/2 tsp
  • Tamarind - size of a quarter
  • Salt - as required
  • Mustard seeds - 1/2 tsp
  • Red chillies - 1 or 2
  • Oil - 1 tbsp
How to make it:

Wash mint leaves and corriander leaves thoroughly in water and take out the stem. Heat oil in a pan, add the urad Dal and channa Dal and fry until light brown. Switch off the stove. Add green chillies, mint leaves, corriander leaves and few curry leaves immediately. (the leaves turns dark in seconds). Let it cool. Grind with coconut, asafoetida, salt and tamarind. Heat oil in a pan, add few mustard seeds and red chillies and when it splutters, add few curry leaves and pour it over the chutney. Mix well. Goes good with dosa, idli or plain rice.


This goes to Ramya for her Chutney/Dip Mania Event

AnuSriram

Ingredients:
  • All Purpose flour - 1 1/2 cups
  • Shredded carrot - 1 cup
  • Dried Cranberries- 1/2 cup
  • Sugar - 3/4 cup
  • Light brown sugar- 1/3 cup
  • Half and half - 1/3 cup
  • Butter - 4 tbsp or 1/2 stick, softened
  • Ground Cinnamon - 1 tsp
  • Ground Anise - 1/2 tsp
  • Cloves - 4 powdered
  • Plain Yogurt - 2 tbsp
  • Baking powder - 1/2 tsp
  • Salt - 1/2 tsp

How to make it:

Pre-heat oven to 350 degrees Fahrenheit. In a large bowl, mix all the dry ingredients (flour, sugar, light brown sugar, cinnamon,anise, cloves, baking powder and salt) together. In another bowl, mix the softened butter, half and half and yogurt. Add this to the flour mixture and beat on low speed for 2 minutes, until it becomes smooth and creamy, without any lumps. Now toss in the carrots and cranberries and beat for another one minute. Pour into the baking cups until half and bake for about 30 minutes or until done ( a toothpick inserted inside should come out clean).

These carrot flavoured muffins goes to FIC: Orange, hosted by Aparna.



Vij had sent me the "Lemonade award" sometime back and today i got an opportunity to share it with everybody. Vibaas passed me this "Good chat blog award". Feeling Delighted..... Of course, I love chatting. Thank you both for passing me these awards. I would like to pass this Good chat blog award to Jaishree, Navita, Aquadaze and Hema Balaji.



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AnuSriram
Falafels originated in the mid-east and is a famous fast food of the Egypt. Not just Egypt, but a popular food all over the world. Falafel is served in pita pockets (thick breads which forms a pocket while baking), in wraps or eaten just like that with hummus. I was waiting to try this at home since i had these on our visit to newyork city sometime back.
It was a dull snowy day and i wanted myself get engaged in doing something new. Actually, i was asked to prepare something new by my "HD" (even he gets bored with all my regular dishes :-)). He is not of the type of accepting food, however it is.... Good and tasty food served on time is what everybody wants! I tried this out just for him and it was a great hit ! I never told what i was going to do that day. My "HD" was so curious and was peeping into the kitchen frequently to see whats going on.. But, he could not make it out what i am doing. He was so happy to see them on the table "Ready to eat"!. I never expected i would get such a nice pita bread, baking at home and the falafels had a wonderful taste that my kid ate them hot with a favourite sauce. The dull day turned nice and bright and we all had a wonderful family time after that. It was lotta fun!


Falafel

Ingredients:

  • Chickpeas - 1 cup
  • Onions - 3/4 cup finely chopped
  • Garlic - 2 cloves minced
  • Cilantro Leaves - 1/2 cup chopped
  • Fresh Parsely - 2 tbsp
  • Ground Cumin - 1 tsp
  • Crushed red pepper - 1/2 tsp
  • Corriander powder - 1/2 tsp
  • Bread crumbs - 1/4 cup
  • Salt - as required
  • Oil - for Frying

How to make it:

Soak dried chickpeas for about 8 hours or overnight. Pressure cook chickpeas until done. Or, if using canned chickpeas, drain the water and use it directly in the recipe. Combine chickpeas, onions, garlic, cilantro and parsely in a food processor and make it into a coarse paste. Add cumin, crushed red pepper, corrainder powder, bread crumbs and salt. Make small balls out of the dough and fry in oil until light brown.


Pita Bread

Ingredients:

  • All purpose flour - 1 1/2 cup
  • Quick rising yeast - 1 tsp
  • Salt - 1/4 tsp
  • Sugar - 1/4 tsp
  • Warm water - 1/2 cup

How to make it:

Dissolve yeast in warm water. Add sugar. Set aside for about 15 minutes, until the yeast forms a frothy layer on top. In a large bowl, mix flour and salt. Add the yeast water and enough luke warm water to prepare the dough. Knead the dough for atleast 10 minutes until it becomes soft and elastic. Keep the prepared dough in a greased bowl. Set aside in a warm place for about 2 hours, until the dough becomes twice the actual size. Make small equal sized balls out of it and arrange the balls on a plate and let it sit for another 15 minutes. Pre-heat oven to 450 degrees Fahrenheit, take a ball of the dough and with a rolling pin make it into a circle with little thickness. Place it on a baking sheet and bake for about 5 minutes. You can see the bread puffing up. Turn to the other side and bake for 2 more minutes. Remove from the oven and spray some oil over the bread. This keeps the bread from getting hard. (pic: clockwise- falafels in pita pockets, pita bread cut into half, pita bread puffing inside the oven)


For Stuffing:

Ingredients:

  • Onion - 1 finely chopped
  • Tomatoes - 2 finely chopped
  • Carrot - 1 shredded
  • Cilantro - ( as required) shredded
  • Sauce - Tahini, Tomato sauce, Chilli-garlic or as preferred
  • Hummus - As required
How to make it:

Take a pita bread and cut into two. On one half, stuff some onions, tomatoes and carrot. Place 2 or 3 falafels and add more onions, tomatoes, carrot and cilantro over that. Drizzle some sauce on top or Serve with your favourite sauce and Hummus.


I'm sending this to Alka of Sindhirasoi for her "Just for You" event and also to Susan of The well-seasoned cook for her event "My legume love affair - Eighth helping".


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