Kair Sangri Ki Sabzi (Capers and dried beans recipe)

A traditional Rajasthani recipe made with capers and dried beans

Ingredients:
Kair (capers): 1/2 cup
Sangri (dried beans): 1 cup
Lesua: 1/4 cup
Whole dry red chilli: 2 (broken into 4-5 pieces)
Red chilli powder: 3 tsp
Haldi powder: 1/2 tsp
Raw mango powder: 2 tsp
Sugar: 1/4 tsp
Oil: 3-4 table spoons
Heeng: a pinch
Salt: to taste
Mustard seeds: 1/4 tsp

Clockwise from top left -- Sangri, kair and lesua

Method:
1. Soak kair, sangri and lesua in water for 3-4 hours. Then wash them thoroughly to remove any traces of dirt or other unwanted substances. You can chop/break the sangri beans into small pieces before soaking.
2. Now boil the kair, sangri and lesua in ample water, till it gets soft. Drain and keep aside.

Kair after being soaked, cleaned and boiled

3. Heat oil in a pan (kadhai) and add the heeng, cracked whole red chillies and rai to it.
4. Once the mixture begins to crackle, add the boiled kair, sangri and lesua to the pan and stir.
5. Now add all the dry spices --  red chilli powder, haldi powder, salt, raw mango powder and sugar. (All these spices can be adjusted according to taste)
6. Cook the sabzi on slow flame for some time,
till all the spices are absorbed and the vegetables are cooked.
7. Serve hot or at room temperature with phulkas and parathas.

Eggless Mango Cake

Soft and fluffy eggless mango cake

Ingredients:

Maida: 1 cup (135 gms)
White Rava(fine variety): 1/2 cup (60 gms)
Mango: 1 big sized
Walnuts chopped: 2 tbsp
Granulated Sugar: 3/4 cup (165 gms)
Curd: 1/4 cup (60 ml)
Olive oil: 2 tbsp
Baking soda: 1/2 tsp
Baking powder: 1 tsp
Salt: a pinch
Cardamom powder: 1/2 tsp

Method:
1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
3. In a separate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida.
6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.
7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then your cake is done. Cool it for atleast 15mins before you unmould and slice them.
   

Aloo, Pyaaz & Paneer Ki Subzi

Spicy vegetable curry

Ingredients:
Baby Potatoes: 7-8
Small Onions: 7-8
Paneer: 7-8 pieces
Diced Onions: 1 large
Diced Tomatoes: 2 large
Ginger: 1 cm
Green Chilli: According to taste
Ghee: For cooking
Tej Patta: 2
Jeera: 1 tea spoon
Chilli Powder: 1 tea spoon
Dhania Powder: 1 table spoon
Haldi: 1/2 tea spoon
Salt: To taste
Garam Masala: 1/2 tea spoon
Oil: For frying
Paneer: 200gms

Method:
1. First make the gravy paste by grinding the diced onions, tomatoes, ginger and green chillies.
2. Deep fry the baby potatoes and onions in oil till golden brown and keep aside.
3.In a separate pan, heat the ghee. Add tej patta and jeera. Now add the gravy paste along with all the dry masalas (Chilli powder, dhaniya powder, salt and haldi).
4.Cook the masala till the oil separates on the corners.
5. Now add the fried potatoes and onions to the mixture and cook for 10-15 minutes. Add water if needed.
6. Now add the diced paneer and garam masala to the mixture.
7. Simmer for 2-3 minutes and serve with pulao or laccha paratha.

Mango Rabdi

Fruity and fresh chilled mango desert, perfect for the summer.

Ingredients:
Rabdi (Thickened Milk): 250 gms
Mangoes: 2 completely ripe ones
Sugar: if needed
Elaichi: 3-4
Almonds/Cashews: 2 tea spoons

Method:
1. Chop the ripe mangoes into small pieces.
2. For the rabdi - first reduce milk on a high flame, till the colour of the mixture is slightly pinkish and then let it cool.
3. Once the rabdi is chilled, add the diced ripe mangoes to it. Add some sugar if you feel the mangoes are not sweet enough.
4. Add the elaichi powder and the nuts and let the mixture cool for an hour or so. Serve with diced mangoes.





 

Kairi Ki Lounji (Sweet & Sour Raw Mango)

Sweet and Sour raw mango side dish

Ingredients:
Diced Raw Mango: 10-15
Saunf: 1 tea spoon
Kalounji (Onion Seeds): 1 tea spoon
Salt: To taste
Dhaniya Powder: 1 table spoon
Chilli Powder: 1 tea spoon
Sugar: 2 heaped table spoons
Oil: For cooking

Method:
1. Peel the raw mangoes and chop them into medium size dices.
2. Heat oil in a pan. Add saunf and kalounji seeds and cook.
3. Now add the chopped raw mangoes along with salt, chilli powder, dhaniya powder.
4. Saute this mixture for 2-3 minutes.
5. Next add the sugar and cook the raw mangoes till the sugar melts.
6. Take off from heat when you get a slightly sticky consistency. Serve hot or at room temperature with parathas.

Sweet & Sour Creamy Tinda

Delicious, creamy tindas with a sweet and sour flavour

Ingredients:

Tinda: 250 gms
Salt: To Taste
Sugar: A pinch
Ghee: 1 table spoon
Jeera: 1/2 tea spoon
Rai: 1/2 tea spoon
Whole Black Pepper: 5
Curd: 1 cup
Cream: 1 tablespoon
Wheat Flour: 1 tea spoon
Dhania Powder: 1 tea spoon
Chilli Powder: 1 tea spoon
Tomato Ketchup: 1 table spoon

Method:

1. Slice the tindas into half and boil for 5-7 minutes with salt and sugar.

2. Take the curd in a bowl. Add the cream and all the dry spices (salt, dhania, chilli, wheat flour)

3. In a pan heat the ghee. Add the jeera, rai and whole black pepper.

4. Add the curd mixture to it with a little bit of water. Now stir the mixture till it reaches a boil. Now add the boiled tindas and let it cook for a few minutes.

5. Check the consistency of the gravy and add the tomato ketchup at the end. Garnish with coriander and serve hot.

Coconut & Garlic Chutney

Dry, Spicy chutney to elevate the taste of your daily fare

Ingredients:

Grated Coconut : 1/2 of a medium sized coconut
Garlic: 18 cloves
Salt: To Taste
Red Chilli Powder: 1 tea spoon
Jeera: 1 tea spoon

Method:

1. Peel and grate half of a coconut and add to the grinder.

2. Peel 18 cloves of garlic and add to the coconut with the jeera.

3. Add all the dry masalas (salt, chilli powder) to the coconut-garlic mixture.

4. Grind all the ingredients to a grainy texture and serve. The chutney can be served with vada pav, sandwiches and hot parathas.