Amrood ki sabji!

Hello everyone
I have tried amrood ki sabji. This is a Rajasthani dish which is made of ripe guavas. You can eat this with puri or paratha. Let’s proceed to the recipe.

PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES
SERVINGS: 4
COURSE: MAIN COURSE
CUISINE: RAJASTHANI

INGREDIENTS

Ripe guava (pake huye amrood): 4 (medium size)
Clarified butter (ghee): 1 tablespoon
Asafoetida (heeng): 1/2 teaspoon
Dry red chillies: 4
Cumin seeds (jeera): 1/4 teaspoon
Fennel seeds (saunf): 1/4 teaspoon
Fenugreek seeds (methi dana): 1/4 teaspoon
Onion seeds (kalonji): 1/4 teaspoon
Jaggery (gud): 50 grams
Red chilli powder (laal mirch powder): 1/2 teaspoon
Turmeric powder (haldi): 1/4 teaspoon
Black salt: 1/4 teaspoon
Salt: according to the taste
Water: 1/2 cup

METHOD

1. First, wash and chop guavas in medium sized pieces.
2. Put a karahi on medium flame and heat ghee. Add cumin seeds, dry red chillies, fennel seeds, fenugreek seeds, onion seeds, turmeric powder, and asafoetida. Let them splutter.
3. Now add chopped guavas, red chilli powder, and black salt. Saute and cook for 4-5 minutes.
4. Add jaggery powder, black salt, salt, and water. Mix and cover with a lid. Put the flame on simmer and cook for 7-8 minutes.
5. Open the lid and stir again. Sabji should not be too watery. Turn off the flame and serve hot with puri or paratha.
6. Amrood ki sabji is ready!

Photo cradits: https://www.verywellfit.com/carb-counts-for-guava-2241794

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Kairi Ki Chutney (Launji)!

Kairi ki launji is mainly a Rajasthani cuisine which is made of raw mangoes, dry spices, and jaggery. This dish is really tasty and you can eat it with paratha, puri, or roti. Let’s proceed to the recipe.

PREPARATION TIME: 10 MINUTES
COOKING TIME: 40 MINUTES
CUISINE: RAJASTHANI (INDIAN)
COURSE: PICKLE OR CHUTNEY
Nutrition value in raw mangoes according to the ingredients
CARBOHYDRATES: 150 g
CALORIES: 600 Kcal
FAT: 4 g
PROTEIN: 8 g

INGREDIENTS

Raw mangoes: 1 Kg
Jaggery (gur): 450 grams (grated)
Oil: 1 tablespoon
Fenugreek seeds: 1/2 teaspoon
Fennel seeds: 1 teaspoon
Onion seeds (kalonji): 1/2 teaspoon
Dry red chilies: 4-5
Red chili powder: 1 teaspoon
Black salt: according to the taste
Water: 1.5 cups

RECIPE

1. Take raw mangoes in a large bowl. Peel and chop them in medium sized pieces. Rinse them with water and keep aside.
2. Put a pan on medium flame and heat oil.
3. Add fenugreek seeds, fennel seeds, onion seeds, dry red chilies, and let them splutter. Add chopped raw mangoes, red chili powder, and black salt. Mix them well and cover. Cook for 5 minutes on simmer flame.
4. Open the cover and stir. Add 1.5 cups of water and grated jaggery. Mix them well and cover. Cook it on simmer flame and stir occasionally.
5. Cook it till jaggery dissolves and turns to a thick texture. Turn off the flame and let it cool completely.
6. After cooling transfer this to a jar and store in fridge.
7. Kairi ki chutney (launji) is ready!

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Onion Kachori!

Hello everyone
Today I have tried onion kachori. It’s a Rajasthani snack which is mouthwatering and tangy in taste. Let’s proceed to the recipe.

PREPARATION TIME: 45 MINUTES
SERVING: 4

INGREDIENTS

For Dough

Maida (white flour): 1 cup
Rava (semolina): 1 tablespoon
Salt: 1/2 teaspoon
Ghee (clarified butter): 2 tablespoons
Warm water: for kneading
Oil: for frying

For Stuffing

Oil: 2 tablespoons
Cumin seeds: 1/2 teaspoon
Coriander seeds: 1/2 teaspoon
Saunf (fennel seeds): 1/2 teaspoon
Asafoetida: 1 pinch
Green chilies: 2 (finely chopped)
Ginger paste: 1/2 teaspoon
Onion: 2 medium (roughly chopped)
Red chili powder: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Aamchur (dry mango powder): 1/2 teaspoon
Sugar: 1/4 teaspoon
Besan (gram flour): 1/4 cup
Salt: according to the taste
Chopped coriander leaves: 1 tablespoon

RECIPE

1. In a large bowl, take maida, rava, salt and ghee. Mix them well and knead a dough with the help of warm water. Cover the dough and keep aside for 30 minutes.
2. Put a pan on medium flame and heat oil.
3. Add cumin seeds, coriander seeds, fennel seeds, asafoetida, and let them splutter.
4. Add chopped green chilies, ginger paste, and saute them for 30-40 seconds on simmer flame.
5. Add chopped onions and saute them till they turn translucent.
6. Now add red chili powder, turmeric powder, garam masala powder, aamchur, sugar, salt, and mix them well. Saute them till they turn aromatic.
7. Now add besan and roast for 4-5 minutes on medium flame.
8. Add chopped coriander leaves and mix. Stuffing is ready, now keep aside to cool completely.
9. After some time, take a ball sized amount from the dough and flatten it.
10. Now place 1 tablespoon onion stuffing in the center. Get all the edges and make a bundle. Close the top and seal it. With the help of your palms press and flatten. Repeat this process and make all the kachoris.
11. In parallel, put a pan on medium flame and heat oil.
12. When the oil is medium hot, put the prepared kachoris in oil carefully and fry them from both the sides on medium flame till they turn golden brown.
13. Transfer them to a plate and serve with chutneys. (Chutney recipe: https://yellowbowlrecipes.wordpress.com/2018/12/31/3-types-of-sauces/ )
14. Onion kachori is ready!

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Laal Mirch Ka Koota

Hello, everyone

Today I have tried laal mirch ka koota. This is a rajasthani recipe. You can eat this with paratha, puri, bati, and daal-rice. Mirch ka koota is spicy in taste and easy to prepare. Let’s proceed to the recipe.

INGREDIENTS

Fresh red chillies: 10

Oil: 2 tablespoons

Fenugreek(methi) seeds: 2 tablespoons

Water: 1 cup

Cumin(jeera) seeds: 1/4 tablespoon

Mustard(rai) seeds: 1/4 tablespoon

Fennel(saunf) seeds: 1/4 tablespoon

Nigella(kalonji) seeds: 1/4 tablespoon

Milk: 1/2 cup

Turmeric powder: 1/2 teaspoon

Salt: according to your taste

Lemon juice: 3 tablespoons

RECIPE

1. First, wash red chillies with water and cut them into small round pieces.
2. In a pan take 1 cup water and add fenugreek seeds in it and boil on medium flame. Boil till the water turns yellow.
3. Now turn off the flame and remove water from fenugreek seeds. Wash them 2-3 times with cold water and keep aside.
4. Now put a pan on medium flame and heat oil.
5. Put cumin seeds, mustard seeds, fennel seeds, and nigella seeds. Mix them well and let them splutter.
6. Now add chopped red chillies and saute them well for 2-3 minutes.
7. Now add boiled fenugreek seeds and mix. Cook them on medium flame for 5 minutes
8. Add milk and mix, continuously stir, and after some time you’ll see that it will be completely cooked and mixed.
9. Add turmeric powder and salt. Mix them well and cook them for 2 minutes.
10. Turn off the flame, add lemon juice, and mix.
11. Cool it completely, transfer this to a jar and store for 5-6 days.
12. Laal mirch koota is ready!

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Onion Paratha!

Hello, everyone
Today I have tried onion paratha. This is a tasty breakfast. Let’s proceed to the recipe.

For Dough

INGREDIENTS

Wheat flour: 2 cups
Carom seeds: 1/4 teaspoon
Hot oil: 2 tablespoons
Lukewarm water: for kneading dough

For Stuffing

INGREDIENTES

Onion: 2 medium (finely chopped)
Green chillies: 2 small (finely chopped)
Ginger: 1 inch (grated)
Chaat masala powder: 1 teaspoon
Red chilli powder: 1/4 teaspoon
Garam masala powder: 1/4 teaspoon
Chopped coriander leaves: 1 tablespoon
Chopped mint leaves: 1 tablespoon
Salt: according to the taste

RECIPE

In a large bowl take wheat flour, carom seeds, and hot oil. Mix them well.

Add lukewarm water and knead the dough, cover it, and keep aside for 15 minutes.

Now in a bowl take chopped onion, chopped green chillies, grated ginger, chaat masala powder, red chilli powder, garam masala powder, chopped coriander leaves, chopped mint leaves, and salt according to the ingredients.

Mix them well and keep aside.

Now sprinkle some flour on the floor. Take a small amount of dough and with the help of your palms make a ball.

With the help of rolling pin make a small chapati and put 1 tablespoon stuffing in the center of chapati.

Bring together all the edges of the dough and join them in the center and press downwards.

Sprinkle some more flour and again make a chapati.

In parallel, put a not stick pan on medium flame.

Put stuffed chapati on the pan cook it from both the sides with the help of oil or butter.

After cooking it transfer to a plate and serve it warm with sauce or curd.

Onion paratha is ready!

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Fried Baati!

Hello, everyone

Today I have tried fried baati. This is very easy and filling recipe. So let’s proceed to the recipe.

INGREDIENTS

Baati: 5

Onion: 1 medium sized (finely chopped)

Tomato: 1 medium sized (finely chopped)

Green peas : 1/2 bowl

Green chillies: 2 (chopped)

Tomato sauce: 2 teaspoons

Oil: 2 tablespoons

Mustard seeds: 1/4 teaspoon

Asafoetida: 1 pinch

Red chilli powder: 1 teaspoon

Garam masala powder: 1/2 teaspoon

Turmeric powder: 1/2 teaspoon

Water: 1 bowl

Salt: according to the taste

Chopped coriander leaves: 1 tablespoon

Lemon juice: 1 tablespoon

RECIPE

1. First we take baati in a large bowl and break them into small pieces. (Baati recipe https://yellowbowlrecipes.wordpress.com/2018/07/28/rajasthani-food/ )
2. Put a pan on medium flame and heat oil.
3. Add mustard seeds and asafoetida and let them splutter.
4. Now add chopped green chillies, chopped onion, and green peas. Saute them well and cover them on medium flame for 5 minutes.
5. After five minutes, remove the cover and add tomatoes and fry the.
6. Add red chilli powder, garam masala powder, turmeric powder, tomato sauce, and 2 tablespoons water, mix them, and cook for 5 minutes.
7. After some time you’ll see that oil has started coming out from sides.
8. Now add 1 bowl water and boil.
9. Now add broken baati, salt, and mix well.
10. Now cover it and cook on medium flame for 5 minutes.
11. After 5 minutes, turn off the flame and remove the cover. Add lemon juice and mix.
12. Garnish it with chopped coriander leaves.
13. Fried baati is ready!
14. Serve it warm.

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Daal Baati Choorma!

Hello, Everyone
Today I have tried Rajasthani thali. If you are a spice lover then you are going to like this for sure. This thali is a fusion of sweet, spicy and tangy taste. As you can see in this thali, there is Daal, Baati, Choorma, Gatte ki sabzi, Besan Mirchi, and lemon.
So let’s proceed to the recipe.

• Baati

Baati is a ball of wheat and gram flour which is cooked in ghee. So, have a look at its recipe.

INGREDIENTS

Wheat flour: 2 cups
Gram flour: 4 tablespoons
Carom seeds (ajwain): 1 teaspoon
Salt: According to taste
vegetable oil: 5 Tablespoons
Lukewarm water: To knead the dough
Clarified butter (ghee): For cooking baati

RECIPE

1. First, take wheat flour, gram flour, carom seeds, oil, and salt according to ingredients in a big bowl. Now mix them and knead well, make dough with the help of lukewarm water.
2. Grease the dough with 1 teaspoon oil, cover it with a wet cotton cloth and let it rest for 10 minutes. After this, make small size balls.
3. Now, put a pan on medium flame, pour the pan with sufficient amount of ghee to shallow fry balls and heat the ghee. When ghee is hot, place the balls in the pan and cover it half so that the steam can come out.
4. After some time, turn it to the other side, and cook till balls become golden brown. Now place all the balls on a plate.
5. Your baati is ready.

 

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• CHOORMA

 

INGREDIENTS

Wheat flour: 3 cups
Ghee: 1 cup
Sugar: 1 cup
Cardamom: 5
Lukewarm water: To knead the dough
Vegetable oil: 5 tablespoon
Dry fruits: sliced
Dry coconut powder: For garnishing

RECIPE

1. We will knead the dough first. Take wheat flour in a bowl and mix oil. To knead the dough properly, add sufficient amount of oil in the flour so the resultant flour mix should bind like a ball in your fist. Now knead the dough with the help of lukewarm water and rest for 15 minutes.
2. Now, make a big ball and make a fat chapati, on the other hand, put a not stick pan on medium flame. When the pan gets hot enough, put the chapati on the pan and cook it from both the sides with ghee and use a spoon to create a pattern as shown in the picture below. When chapati is cooked, let it cool down.
3. Now break chapati in small pieces and grind with the help of grinder. In parallel, blend sugar and cardamom in a jar. Put a pan on medium flame and pour half cup ghee. When ghee gets hot enough, add the chapati mixture into it and mix it well.
   …
   
   …
4. Now mix sugar and cardamom powder and stir well.
5. Garnish with dry fruits and dry coconut powder.
6. Choorma is ready.

 

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• DAAL

INGREDIENTS

Moong daal: 3/4 cup (you can take tuvar daal also)
Turmeric powder: 1/2 teaspoon
Salt: according to taste
Cumin seeds: 1/4 teaspoon
Ghee: 4 teaspoon
Onion: 1 (finely chopped)
Tomato: 1 (Finely chopped)
Green chilis: 2 (chopped)
Ginger garlic paste: 1 teaspoon
Ginger: 5 cloves (finely chopped)
Curry leaves: 5-6
Red Chilli powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Asafoetida: 1/4 teaspoon
Chopped coriander leaves: for garnish
Water: 3 cups

RECIPE

1. Wash the daal and rinse it well. Now put a pressure cooker on medium flame and pour Ghee and wait till it hot. Add cumin seeds and asafoetida and let them splutter.
2. Now add curry leaves, ginger garlic paste, chopped green chillis, and chopped ginger and saute well. When the mixture turns golden, add chopped onion and saute till onion turns pink. Now add chopped tomato and fry it well till you see the ghee coming out from the sides.
3. Add garam masala powder, red chili powder, turmeric powder, and salt and fry well till you start getting an aromatic smell.
4. Add daal and water in it and cover the lid. Cook till 7-8 whistles.
5. At last, after steam is released, open the lid and garnish the daal with chopped coriander leaves and cover the lid again.
6. Daal is ready.

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• GATTE KI SABJI

INGREDIENTS

FOR DUMPLINGS
Gram flour: 1 cup
Vegetable oil
Ginger garlic paste: 1 teaspoon
Lukewarm water: For kneading the dough
Salt: according to taste

FOR GRAVY
Onion: 2 (finely chopped)
Tomato: 2 (finely chopped)
Green chilies: 4 (finely chopped)
Salt: according to taste
Garam masala powder: 1 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 2 teaspoons
Turmeric powder: 1/2 teaspoon
Cumin seeds: 1/4 teaspoon
Asafoetida: 1/4 teaspoon
Fresh cream: 2 full tablespoons
lukewarm water

RECIPE

FOR DUMPLINGS 

1. First, we knead the dough. Take a large bowl and mix gram flour, salt, ginger garlic paste, and oil. To knead the dough properly, add sufficient amount of oil in the flour so the resultant flour mix should bind like a ball in your fist.
2. Knead the dough with the help of lukewarm water and rest it for 10 minutes. Parallelly, put a large bowl on high flame and pour it with water. Mix 4-5 drops of oil in it and boil.
3. Now grease your palms with oil and make very small sized balls and boil until they come on the surface of the water and turn off the flame. Drain water and let the balls cool for 10 minutes at least.
4. Gatta balls are ready.

FOR GRAVY

1. Put a pan on medium flame and heat two tablespoon oil in a pan. Add gatta balls and shallow fry for 3-4 minutes. Now move them to a different plate. Again, heat 3 tablespoons oil in the pan and add cumin seeds and asafoetida and let them splutter.
2. Now add chopped green chilies and ginger garlic paste and fry them well. Add chopped onion and saute them till they turn pink. Now add chopped tomato and fry well and add all the spices like garam masala powder, red chili powder, turmeric powder, and coriander powder and fry it well till you see the oil coming out from the sides.
3. Add shallow fried gatta balls and cover the pan for 5 minutes on very low flame so the gravy and gatta balls can mix well. Now add lukewarm water and salt and stir to make a semi-thick gravy because gatta sabzi gravy is not so watery.
4. Cover the pan for 10 minutes on a very low flame and after 10 minutes turn off the flame. Garnish your dish with chopped coriander leaves.
5. Your gatte ki sabji is ready.
   

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• BESAN MIRCHI

INGREDIENTS

Gram flour: 50 grams
Green chilies: 10 (chopped)
Dry mango powder: 1 full teaspoon
Salt: according to taste
Turmeric powder: 1/4 teaspoon
Nigella seeds (kalonji seeds): 1/4 teaspoon
vegetable oil: 2 tablespoons

RECIPE

1. Put a pan on medium flame and heat the oil in a pan. Add nigella seeds and let them splutter.
2. Now add green chilies and fry them well, after this, add turmeric powder and salt and saute well. Now add gram flour and roast it till flour and chili mixture turns golden brown.
3. Add dry mango powder and saute for 2-3 minutes. At last turn off the flame.
4. your Besan Mirchi is ready.

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