Rajasthani Bhindi Recipe

Ingredients:

1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds


How to make rajasthani bhindi :

* Wash and wipe the ladyfingers.
* Snip off the two ends and slit on one side.
* Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
* Mix in a tblsp of oil and salt and mix well.
* Stuff this masala into the ladyfingers.
* Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
* Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
* Uncover and stir fry till the ladyfingers are crisp.
* Serve hot.

Paaya Nahari Recipe

Ingredients:


8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt


How to make paaya nahari:

* Clean and cut the paaya into three pieces.
* Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
* Add enough water to the paaya and place over heat.
* Add the chopped onions and the spice pouch along with salt as per taste.
* Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
* Remove the spice cloth and serve. Nahari is served in the morning.
* Narhari cooked overnight on a slow fire and served for breakfast is delicious.
* Serve hot with bread or rice.

Rava Uttapam Recipe

Ingredients:

2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

* Mix dahi, namak and sooji with 1/2 cup water.
* Cover it and leave for 2 hours.
* Finely chop adrak, pyaj, hari mirch, tomato and dhania.
* Mix lal mirch in batter. If you do not want to add lal mirch leave it.
* Heat a non stick pan/tawa and spread 1 tbsp batter on it.
* Cook at low flame and grease it on the corners and turn it to cook the other side.
* Serve it hot.
* If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
* Cook it at low flame to make it tastier.

Kashmiri Pulao Recipes

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:

* Wash and soak rice.
* Heat oil and fry onions till golden brown and remove.
* Fry whole spices, turmeric powder, add rice and sauté.
* Add half-saffron dissolved in little warm milk.
* Add hot water and mix well.
* Cook a little. Finish with remaining saffron and cook till grains are separated and done.
* Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Galouti Kebab Recipe

Ingredients:

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs


How to make galouti kebab:

* Mix all the ingredients very well with the minced meat and refrigerate for two hours
* Now make small patties of the mix and deep fry.
* Serve the Galouti Kebab hot with onion rings and mint chutney.

Panchmel Dal Recipe

Ingredients:

50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)

How to make panchmel dal:

* Mix all lentils and wash them properly.
* Soak them for half an hour.
* Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
* When cooked properly remove it from the flame.
* Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
* Then add red chilly powder and coriander powder and mix it with lentils.
* Finely chop coriander and sprinkle on lentil.
* Add lemon juice and serve hot.

Vegetable Kebab

Ingredients:

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)


How to make vegetable kebab :

* Boil, peel and grate potato.
* Grate paneer also.
* Finely chop dhania and hari mirch.
* Grate both the gobis.
* Heat oil in a pan and fry both gobis with azinomotto powder.
* After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
* Remove it from the flame and let it cool.
* Make small balls of the mixture and keep aside.
* Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
* Heat oil in a pan.
* Dip all the balls in maida batter and deep fry them until they turn golden brown.
* Serve them hot.