13
Apr 17

Gatte ka pulao

Every region has its own signature dishes, Tamil Nadu has dosa, and Hyderabad has biryani and Rajasthan is framed with Dal-bati-churma, besides this also reminds me one of its ‘Gatte ka pulao’ that is made on the festive occasion.

Enjoy the delicacies from Rajasthan…

Ingredients:

For making Gatte:

  • Besan: 200 gm
  • Turmeric powder: ½ teaspoon
  • Fennel seed: 1 teaspoon
  • Salt: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Ghee (clarified butter): 1 tablespoon (for moin that is mix with dough itself)
  • Mustard oil/cooking oil: 100gm
  • Baking soda: 1 pinch
  • Ghee: 50 gm (for frying Gatte)

For pulao:

  • Basmati rice: 250 gm
  • Ghee: 50gm (5 tablespoon)
  • Onion: 100 gm
  • Whole Garam masala: (Bay leaf: 2-3 no. Cumin seed: half teaspoon. Black cardamom: 1 no. Black pepper: ½ teaspoon Green cardamom: 2 no. Cinnamon: 2” stick)
  • Ginger: 1 inch piece (grated)
  • Sugar: 1 teaspoon (optional)
  • Salt: 1 teaspoon
  • Water: 500ml

Preparation:

For Gatte:

  1. Take one big ball, put all ingredients of Gatte, mix well make the dough with the required quantity of water and make it like roti dough.
  2. Divide this dough into 8-10 pieces. . (You can make more as per your wish), make it like stick by rolling it.
  3. Boil 5 cups of water. Put all rolls into the boiling water, cook on the medium flame and boil it for 10 minutes, then remove it from the water and let it cool. Cut it into 2”pieces (it is called “Gatte”).
  4. Take a fry pan and heat ghee, when it starts to smoke add boiled and chopped Gatte in it.
  5. Shallow fry this for couple of minutes on medium flame, remove from the fry pan and keep aside.

Preparation:

For pulao:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally. Keep aside.

Method:

  1. Heat 3 tablespoon of ghee in a fry pan, add half of the chopped onion; fry it in high flame till it gets light brown.
  2. Remove it and keep aside.
  3. Heat 2 tablespoon of ghee in wok, add Whole Garam masala, and allow sputtering it.
  4. Add remaining half of the chopped onion, fry it on high flame, till it gets translucent, add washed rice and fry for 2-3 minutes.
  5. The moment, some of rice begins to change color, put off the flame.
  6. Take rice cooker or pressure cooker; add ginger, water, salt and sugar, when water starts boiling, add fried rice and fried Gatte, close the lid, put off the flame when rice is done.
  7. Allow cooker to cool. After cooling the cooker, stir lightly the pulao with the help of fork, and add half of the fried onion, Serve pulao in a rice plate and decorate with remaining fried onion and serve with boondi raita and salad.
  8. Mouth watering Gatte ka pulao is ready to serve hot.
Gatte ka pulao

Gatte ka pulao

Ingredients

Ingredients

all ingredients of Gatte

all ingredients of Gatte

dough

dough

boiled gatte

boiled gatte

add boiled and chopped Gatte

add boiled and chopped Gatte

Shallow fry

Shallow fry

Shallow fry

Shallow fry

add Whole Garam masala

add Whole Garam masala

add chopped onion

add chopped onion

fry it on high flame

fry it on high flame

add washed rice

add washed rice

add washed rice

add washed rice

add fried rice

add
fried rice

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

close the lid

close the lid

close the lid

close the lid

put off the flame

put off the flame

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao


10
Apr 17

Raw mango launji

In summer (Grishma Ritu) as sun rays become powerful in Rajasthan, the people of Rajasthan use to cook raw mango launji that protect their body from intense heat. It is very traditional and popular recipe served as a dip with snacks or side dish with main course or any meal.

Ingredients:

  • Raw mango (preferably sweet type, otherwise put extra sugar): 250gm.
  • Jaggery/Sugar: 100 gm.
  • Salt: 1 teaspoon
  • Panch phoran: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Mustard oil/ cooking oil: 1 tablespoon

Preparation:

  1. Peel off and chop raw mango longitudinally or as your desire shape, discarding inner soft white part of the seed.
  2. Grate the Jaggery, keep aside.

Method:

  1. Take fry pan, let oil start to smoke; add panch phoran and asafoetida, sputter for few seconds; add sliced mango.
  2.  Stir fry for couple of minutes add turmeric powder, coriander powder, chili powder and salt. Stir it for few seconds; add a cup of water, cover and cook for 3-4 minutes, till raw mango sliced is done.
  3. Add Jaggery and let it boil for couple of minutes till gravy consistency comes up to your desire one. Put off the flame.
  4. Raw mango launji is ready to be served. Serve as a dip with snacks or side dish with main course or any meal. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.
Raw mango launji

Raw mango launji

Ingredients

Ingredients

Ingredients

Ingredients

add panch phoran

add panch phoran

add panch phoran and asafoetida

add panch phoran and asafoetida

add sliced mango.

add sliced mango.

add sliced mango.

add sliced mango.

 Stir fry for couple of minutes

Stir fry for couple of minutes

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

add a cup of water

add a cup of water

Add Jaggery

Add Jaggery

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji


30
Mar 17

Aamgura (raw mango khatmitthi)

Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called laungi. This is summer recipe because raw mango is available only in the summer season in north India.

Many raw mango dishes are cooked daily to beat the scorching summer; aamgura is one of them…

Summer beating recipes are ‘Aam ka panna’, ‘Raw mango jal-jeera’…

Ingredients:

  • Raw mango: 250gm.
  • Jaggery/Sugar: 100 gm.
  • Salt: 1 teaspoon
  • Panch phoran: 1 teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ½ teaspoon
  • Bay leaf: 1 no.
  • Mustard oil/ cooking oil: 1 tablespoon

Preparation:

  1. Peel off and chop raw mango into big chunks or your shape of choice, discarding inner soft white part of the seed, boil the pieces and discard the water. Keep aside.
  2. Grate the Jaggery, keep aside.

Method:

  1. Take fry pan, let oil start to smoke add panch phoran, bay leaf and red chili, sputter for few seconds add boiled raw mango pieces.
  2.  Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.
  3. Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.
  4. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.
Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Ingredients

Ingredients

chopped raw mango

chopped raw mango

 

boil the pieces

boil the pieces

boil the pieces

boil the pieces

boiled raw mango pieces

boiled raw mango pieces

add panch phoran

add panch phoran

add boiled raw mango pieces

add boiled raw mango pieces

add a cup of water

add a cup of water

add Jaggery

add Jaggery

boil for couple of minutes

boil for couple of minutes

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)


26
Mar 17

Gatte ki Karhi/kadhi (Rajasthani dish)

A cool breeze aimlessly fluttering the pages of my magazine lying on my swing and I was looking towards the two peacocks relaxing at big garden inside my campus, memories from Rajasthan fluttering the pages of my memory too. Day before yesterday evening I decided to cook ‘Gatte ki karhi’, the Rajasthani delicacy.

The taste and flavor of this karhi is extraordinary, relish the exotic karhi from Rajasthan…

Ingredients:

For Gatte:

  • Besan: 200 gm
  • Turmeric powder: ½ teaspoon
  • Fennel seed: 1 teaspoon
  • Salt: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Ghee (clarified butter): 1 tablespoon (for moin, i.e. to be put in dove itself)
  • Baking soda: 1 pinch
  • Mustard oil: 50 gm (for frying Gatte)

For kadhi:

  • Besan: 1 tablespoon
  • Curd: 200 gm.
  • Bay leaf: 2 no.
  • Cumin: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Fenugreek seed: ¼ teaspoon
  • Asafoetida:  ½ teaspoon
  • Clove: 3-4 no.
  • Green cardamom: 3-4 no.
  • Cinnamon stick: 2” pieces
  • Red chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Mustard oil: 2 tablespoon

Preparation:

  1. Take one big ball, put all ingredients of Gatte, mix well make the dough with the required quantity of water and make it like roti dough.
  2. Divide this dough into 8-10 pieces. . (You can make more as per your wish), make it like stick by rolling it.
  3. Boil 5 cups of water. Put all rolls into the boiling water on the medium flame and boil it near about for 10 minutes, take it out from the water and allow to cool. Cut it into 1.5” to 2”pieces (it is called “Gatte”).
  4. Take a fry pan and heat ghee, when it starts to smoke, add boiled and chopped Gatte in it.
  5. Shallow fry this for couple of minutes on medium flame, remove from the fry pan and keep aside.

Making kadhi:

Preparation:

  1. Beat curd, turmeric powder, and salt and gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take a fry pan, put ghee add Fenugreek seed, Mustard seed and Cumin; sputter it for few seconds, add whole Garam masala (Green cardamom, Cinnamon stick, Clove, and Bay leaf) also add asafoetida stir it.
  2. Add chili powder and Pour blended mixture (curd and Besan) in the fry pan; Add water slowly, if needed. Bring it to boil and stir continuously, so that it does not cuddle.
  3. Put prepared Gatte into the boiled kadhi, Simmer for 5-10 minutes and stir occasionally.
  4. Now mouth watering Gatte ki karhi (Rajasthani dish) is ready to serve with steamed rice or jeera rice (cumin rice).
Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)

Ingredients

Ingredients

put all ingredients of Gatte

put all ingredients of Gatte

put all ingredients of Gatte

put all ingredients of Gatte

dough

dough

make it like stick by rolling

make it like stick by rolling

make it like stick by rolling

make it like stick by rolling

make it like stick by rolling

make it like stick by rolling

Put all rolls into the boiling water

Put all rolls into the boiling water

Put all rolls into the boiling water

Put all rolls into the boiling water

allow to cool

allow to cool

Cut it into 1.5” to 2”pieces

Cut it into 1.5” to 2”pieces

add boiled and chopped Gatte

add boiled and chopped Gatte

Shallow fry

Shallow fry

add Fenugreek seed, Mustard seed and Cumin

add Fenugreek seed, Mustard seed and Cumin

add whole Garam masala

add whole Garam masala

add whole Garam masala

add whole Garam masala

add asafoetida

add asafoetida

Add chili powder

Add chili powder

Pour blended mixture

Pour blended mixture

Pour blended mixture

Pour blended mixture

Put prepared Gatte

Put prepared Gatte

boiled kadhi

boiled kadhi

Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)

Gatte ki Karhi/kadhi (Rajasthani dish)


13
Mar 17

Pili moong/mung (split green gram without skin) ki dal

There is nip in the air that signals the onset of festival season, synonymous with partying and rich food. So the trick is that next day prepare the ‘Pili moong/mung (split green gram without skin) ki dal the healthy choices.

Dal tends to be a staple diet for vegetarian as they are packed with protein, iron and many other nutritional ingredients.

Ingredients:

  • Mung dal (split green gram): 100gm
  • Ginger: 1” piece
  • Cumin seed: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)
  • Ghee/oil: 1tablespoon
  • Water: 2 cup

Preparation:

  1. Peel off and cut the ginger into Julian (longitudinally)

Method:

  1. Wash and clean the dal. Put dal, salt, and turmeric powder, along with water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes.
  3. Put off the flame, allow cooker to cool and open. Keep aside.
  4. Add hot water as per your choice of consistency. Pili moong/mung (split green gram without skin) ki dal is ready. Now it is time for seasoning.

Seasoning:

  1. Take wok, put ghee in it, add cumin seed, and sputter it for few seconds, put off the flame.
  2. Add asafoetida and Julian ginger immediately.
  3. Transfer into prepared dal; cover it for couple of minutes.
  4. Pili moong/mung (split green gram without skin) ki dal is ready to be served at the time of lunch or dinner, along with chapati and rice.
Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Ingredients

Ingredients

Put dal, salt, and turmeric powder

Put dal, salt, and turmeric powder

boiled dal

boiled dal

Add hot water as per your choice

Add hot water as per your choice

add cumin seed

add cumin seed

Add asafoetida

Add asafoetida

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal