01
Jul 20

Til gur ki Roti (Indian bread with sesame seed and jeggery)

  • Servings: 3-4
  • Dough making time: 5-6 minutes.
  • Rolling time: 1 minutes each.
  • Cooking time: 8-9 minutes each.
  • Total time: 16 minutes.

“Til gur ki Roti” is special winter dish from Rajasthani cuisine that keeps you warm and energetic, good for toddlers and kids. This delicious dish is prepared with pearl millet and jeggery. Slow roasting and sesame seed gives this Indian bread not only deep nutty and earthy flavor but intense aroma too. It is quite filling so you cannot consume in large quantities like Roti or chapatti.

One of the very popular dishes of Indian continent, it has several variation depending on the area and family and they name it differently too.

 This recipe was learnt by my husband from his friend who was travelling with him in train, when they were going to take part in chess tournament hosted by DAE (department of atomic energy).

The specialty of this Roti is that, it can be kept for weeks at normal temperature like cookies or biscuit, it is called “Tawarrukh” as learnt by my husband.

Ingredients:

  • Bajra ka Aata (Pearl Millet Flour): 250 gm (2 cups)
  • Jaggery (grated): 120 gm. (1 cup)
  • Sesame seed (roasted): 2 tablespoon
  • Milk: ½ cup (hot)
  • Ghee (clarified butter): 40-50 gm. (for moin)

Preparation:

For making dough:

Take a wide vessel; put Bajara ka Aata, ghee (as moin), jeggery and sesame seed mix well; add hot milk in small quantity (take care milk is hot) and knead for about 3-4 minutes to get soft consistency of dough, (The dough can be made in food processor also), divide the dough into four parts make balls as shown in photo.

Method:

Roll thick Roti about ¼”; using rolling pin and cooking sheet (it is easy to put rolled Roti on tawa).

First roll these balls into the flour then put on the cooking sheet; and roll with rolling pin putting equal pressure all around.

Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife it will help to cook properly.

Cook till it changes the color it will take ~4-5 minutes. Now turn the other side and cook till it changes the color other sides also (3-4 minutes). Take it out from tawa and allow to cool, It is soft when hot be careful otherwise it will break, after cooling it will become a bit harder. Keep it in Roti-dabba or any suitable container.

Note:  Cook on low flame. It has to be very slow cooking.

Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Ingredients
making dough
Dough
Divide the dough into four parts
roll with rolling pin
Place the rolled Roti
Place the rolled Roti
Place the rolled Roti
turn the other side
cook till it changes the color
cook till it changes the color
allow to cool
Til gur ki Roti (Indian bread with sesame seed and jeggery)
Til gur ki Roti (Indian bread with sesame seed and jeggery)

30
Jun 20

Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

  • Servings: 4
  • Soaking chili time: 1 hour.
  • Preparation time: 8 minutes.
  • Frying time: 50-52 minutes.
  • Cooking time: 20 minutes.
  • Total time: 80 minutes.

Rajasthan is a very beautiful place; if you have opportunity to travel must go there to see the palaces, forts and their art work. We had been there for about 21 years; we enjoyed the Royal culture and heritage of Rajasthan as well as the variety of regional cuisine.

“Lal Maas (Mutton in Red Spicy Gravy)” is one of the very popular, delicious and spicy dishes from Rajasthani cuisine from India, cooked and served on the special occasions in the Royal Rajput families in olden days.

 This delicacy has exotic and unique flavor of pure ghee; prepared with yogurt and rich amount of garlic as well as Mathania chili or Kashmiri chili. The recipe is traditionally served with Bajare ki Roti and basmati rice mostly in winter season.

Ingredients:

  • Mutton: 500 gm
  • Onion: 150 gm
  • Yogurt (Fresh Curd): 100 gm
  •  Mathania Chili/ Kashmiri chili: 12-13 no.
  • Turmeric powder: 1 pinch
  • Bay leaves: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Cloves: 4 no.
  • Garam masala powder: ½ teaspoon
  • Garlic: ½ bulbs
  • Ginger: 2 teaspoon
  • Ghee (clarified butter): 100 gm.
  • Mustard Oil: 1 table spoon
  • Salt: 1 tablespoon (as per taste)
  • Cumin: 1 teaspoon
  • Water: 350 ml

Preparation:

  1. Take out all seeds of chili; soak chili into hot water for about an hour, grind to fine paste, keep aside,
  2. Chop garlic and ginger; grind to fine paste, keep aside.
  3. Clean and wash mutton; mix ginger-garlic paste and salt, keep aside to marinate.
  4. Chop onion longitudinally, keep aside.
  5. Blend the curd, keep aside.

Method:

  1. Heat ghee in the cooker, add clove, bay leaf, cumin, cinnamon and both black and green cardamom; sputter for few seconds, add onion, stir fry on high flame for about 4-5 minutes or until it gets translucent, add mutton stir fry it about 3-5 minutes.
  2. Lower to minimum flame; continue to cook for about 15-20 minutes with lid on or until liquid dries up, add curd, chili paste and mustard oil, continue to fry mutton till liquid dries up (about 15-20 minutes).
  3. Add hot water; close lid and bring to full cooking pressure, reduce to lower heat and cook for 15-20 minutes. Allow cooker to cool.
  4. Add Garam masala powder and ghee; transfers it to serving bowl decorate with chopped mint leaves and sliced onion.
  5. Serve hot with Bajare ki Roti or basmati rice.
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Ingredients
Ingredients
add clove, bay leaf, cumin, cinnamon and both black and green cardamom
add onion
add mutton
add mutton
continue to cook
continue to cook for about 15-20 minutes with lid on or until liquid dries up,
add curd
add curd, chili paste and mustard oil
add curd, chili paste and mustard oil
continue to fry mutton till liquid dries up
continue to fry mutton till liquid dries up
Add hot water
close lid and bring to full cooking pressure
Add Garam masala powder and ghee
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

30
Jun 20

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

  • Servings: 4
  • Preparation time: 5 minutes.
  • Cooking time:15 minutes.
  • Total time: 20 minutes.

There are many variations of “Aaloo – Baigan (potato-egg plant)” combination dishes cooked in Indian houses for meal; the everyday meals are very simple, yet delicious in comparison to restaurant.

Today I am sharing not only one of my favorite, but family recipes of many Indian homes, if you are going to cook eggplant must try this recipe; easy and quick. This recipe, paratha and raita is an excellent combination.

The recipe with paratha can be packed for lunch boxes.

Ingredients:

  • Baigan (egg plant): 300 gm
  • Potato: 150 gm
  • Onion: 75 gm
  • Cherry tomato: 6 no.
  • Mint leaves: 10-12 no.
  • Mustard oil: 4 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 tablespoon
  • Garam masala powder: ½ teaspoon

Preparation:

  1. Chop potatoes and brinjals, into big pieces (~ 1 ½”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomatoes into 4 pieces, keep aside.
  3. Slice onion longitudinally, keep aside.

Method:

Take fry pan or wok, heat oil, let oil start to smoke, add cumin, and sputter for few seconds.

Add chopped onion; stir fry on high flame for couple of minutes or until onion gets translucent, add chopped potato, continue to fry on medium flame for couple of minutes, add brinjal, stir it and cook on low flame with lid on for about 4-5 minutes till it is 80% done (Stir occasionally to avoid burning).

Open the lid; add chili powder, turmeric powder, coriander powder and salt; stir and continue to cook on low flame for couple of minutes with lid on; add tomato, mint leaves, and Garam masala powder, cook for a minute on high flame. Put off the flame.

“Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion” is ready to be served.

Transfer to serving bowl and sprinkle mint leaves. Serve hot with ghee smeared chapatti, Poori or rice.

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Ingredients
Chopped Ingredients
add cumin
Add chopped onion
add chopped potato
continue to fry
add brinjal
add brinjal
cook on low flame with lid on
Stir occasionally to avoid burning
add chili powder, turmeric powder, coriander powder and salt
add chili powder, turmeric powder, coriander powder and salt
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

21
Jun 20

Missie Roti/ chapatti (Mixed Flour Indian Bread)

  • Servings: 2
  • Kneading time: 3 minutes.
  • Rolling time: 1 minutes (each).
  • Cooking time: 1 minutes (each).
  • Total time: 5 minutes.

Missie Roti is one of the most delicious varieties of bread in the bread basket served in restaurant; the old history about this bread is in the Ramcharitmanas in ancient era, some say that it was originated from Indus valley civilization about 5000 years ago.

The fact is that it is popular among Rajasthani and Punjabi cuisine till now in India. The taste and nutritional values are amazing.

In my opinion it is perfect meal on lazy Sunday and perfect for lunch boxes too, I often used it as travel food; in that case preferred to roast it with generous amount of ghee (clarified butter).

Ingredients:

  • Aata (wheat flour): 1 cup
  • Besan/ gram flour (Chick pea flour): ½ cup
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Ajwain (carom seed): ½ teaspoon
  • Fresh coriander leaves: 2 tablespoon
  • Water: ¾ cup
  • Aata: 50 gm. (for rolling)
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Aata and all ingredients except ghee; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aata and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled raw roti on hot tawa; cook for few seconds on high flame till it changes the color. Turn to other side, this side to be cooked slightly more than 1st side. Now hold the roti with tongs and put directly on fire, first side on flame, the roti will start to puff up. Take it off the flame before it start burning. The missie roti is ready.
  3. You can puff roti on tawa (instead of flame) by pressing it lightly with kitchen towel, it will puff up.
  4. Smear some ghee all over the roti; it is ready to be served hot or warm.
  5. Note:
  6. It is important to cook roti on high flame, it will be soft.
  7. Kneading with hot water makes roti soft.
  8. You can knead with milk or whey (left over water of paneer).
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Ingredients
pour Aata and all ingredients except ghee
dough
dough balls
roll the chapati
Put this rolled raw roti on hot tawa
Turn to other side
cooked slightly more than 1st side
You can puff roti on tawa
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Missie Roti/ chapatti (Mixed Flour Indian Bread)

09
Jun 20

Panchmel/panchratna Dal (five mixed lentil)

  • Servings: 2-3
  • Boiling time: 8 minutes.
  • Preparation time: 5 minutes.
  • Frying time: 5 minutes.
  • Cooking time: 5 minutes.
  • Total time: 23 minutes.

Dal is a kind of staple food or integral part of Indian cuisine; get ready to treat yourself and family with Panchmel dal from Rajasthani cuisine. History says that its origin from ‘Mewar Gharana’.

As the name declares, it is the combination of five types of lentil tempered with spices; make this recipe fragrant and elegant in taste. This is served at special occasions along with Baati and Churma.

This delicious recipe can be served with tandoori Roti or with rice too.

Ingredients:

  • Urad Dal (Split black gram): 2 tablespoon
  • Chana dal (split Bengal gram): 2 tablespoon
  • Toovar Dal/Tovar dal (split pigeon pea): 2 tablespoon
  • Masoor Dal (split red lentil): 2 tablespoon
  • Mung Dal (split green lentil): 2 tablespoon
  • Turmeric powder:  half teaspoon
  • Salt: 1 teaspoon (as per taste).
  • Whole Garam masala: (clove: 3, green cardamom: 1, cinnamon: 2”, black cardamom: 1, black pepper: 8-10)
  • Onion: 1 no. (Small)
  • Cumin: 1 teaspoon
  • Ginger: 2 inch piece
  • Garlic: 4-5 flakes
  • Garam masala powder: half teaspoon
  • Tomato: 2 no. (Small)
  • Ghee: 4 table spoon (you may use less amount)
  • Green coriander leaves: 2 tablespoon
  • Bay leaf: 2 no.
  • Green chili: 1 no.
  • Red chili: 1 no
  • Red chili powder: 1 teaspoon
  • Water:  4 cups

Preparation:

  1. Chop onion, ginger, garlic, green chili and tomato into small pieces; grind all together to make a fine paste with help of water (if required).

Method:

  1. Clean dal, boil all dal with salt and turmeric powder in the pressure cooker on high flame, bring to full cooking pressure, reduce to low flame and cook for couple of minutes; allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take fry pan, put ghee in it, and add cumin, bay leaf and whole Garam masala, sputter for few seconds.
  2. Add ground masala, Fry about 2-3 minutes (Keep it stirring otherwise it may burn).
  3. Add chili powder, stir it for a minute, lower the flame; add boiled dal and add water to your requirement. Boil it about 3-4 minutes (Slow cooking brings taste) add coriander leaves and Garam masala; put off the flame.
  4. Transfer into serving bowl, garnish with chopped coriander leaves and hot ghee with pinch of chili powder. Serve hot with Rajasthani Baati or Indian bread.
Panchmel/panchratna Dal (five mixed lentil)
Ingredients
boil all dal with salt and turmeric powder
allow cooker to cool and open
add cumin, bay leaf and whole Garam masala
Add ground masala
Fry about 2-3 minutes
add boiled dal
. Boil it about 3-4 minutes
add Garam masala
Panchmel/panchratna Dal (five mixed lentil)