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.

 

Rajasthani Moth Ki Sabzi

Mouth watering moth, a healthy summer dish

Ingredients:

Moth (Brown Moong With Shells): 1 Cup
Jeera: 1/2 teaspoon
Rai: 1/2 teaspoon
Heeng: A pinch
Salt: To Taste
Dhania Powder: 1 tablespoon
Chilli Powder: 1 tea spoon
Tumeric: A pinch
Cooking Oil: 1 table spoon
Juice of 1 lemon

Method:
1. Soak the moth overnight for about 8-10 hours. Then tie it in a wet cloth and let to sprout for a few hours.

2. In a pressure cooker, heat the oil. Add the rai, jeera, heeng and the sprouted moth.

3. Now add the salt, chilli powder, dhania powder and turmeric. Add a little water to mix the moth and the masalas well.

4. Shut the cooker and take a whistle. Serve the moth hot with a generous squeeze of lemon, chopped onion and coriander.

 

Dahi Waale Lauki (Bottlegourd)

Scrumptious lauki recipe with no onion or garlic

Ingredients:

Lauki : 300 gms
Dhania Powder : 1/2 tea spoon
Red Chilli Powder : 1/2 tea spoon
Heeng : 1 pinch
Salt to taste
Tumeric: 1 pinch
Cooking Oil: 1 table spoon
Coriander leaves to garnish
Curry leaves: 7-8
Curd: 1/2 cup

Method:

1. Slice the lauki into cube size pieces and set aside.

2. In a pressure cooker, add the oil, jeera, rai,  curry leaves and heeng Let it crackle

3. Now add the lauki and all the dry spices except for salt.

4. In a separate bowl, whisk the curd with a little water to remove the lumps and add to the lauki mix.

5. Now keep stirring on low flame till the mixture reaches a boil. This is done to prevent the curd from splitting.

6. Now lock the pressure cook and heat till you get a whistle.

7. Remove from heat and add the salt.

8. Add the coriander and serve with rice or roti

Spicy Bharwa Baingan ( Brinjal / Aubergine)

Best way to enjoy the humble baingan

Ingredients:

Small Brinjal : 300 gms
Chilli Powder: 1/2 tea spoon
Dhania Powder: 1 table spoon
Aamchhor powder: 1 tea spoon
Rai : 1 pinch
Jeera : 1 pinch
Ginger: 1/2 tea spoon
Sugar: 1 pinch
Saunf Powder: 1/2 tea spoon
Salt to taste
Cooking Oil : 2 table spoon


Method:

1. Slit the brinjal into half and then make small diagonal cuts inside as well.

2. Take all the dry ingredients ( salt, chilli, dhania, aamchhor, saunf ) and make a thick paste with a little water.

3. Heat oil in a pan. Then add the rai, jeera, grated ginger and the spice mix to it. Cook for a minute.

Spicy and flavourful aubergine recipe

4. Now add the slit brinjal to the mix.  Cover and cook on simmer for a few minutes till the brinjal are soft.

5. Garnish with coriander and serve with crisp hot parathas.

Khatte Rajma Masala

Deliciously tangy Rajma Masala for the health concious

Ingredients:

Kidney Beans: 250 gms
Tomatoes: 4
Onions : 4
Garlic: 7 cloves
Ginger: Small slice
Green Chilli : 2 small
Cloves: 2
Bay leaf : 2
Jeera : 1 pinch
Soaked Tamarind: 10 gms
Dhania: 1 tea spoon
Red Chilli Powder: 1 tea spoon
Garam Masala : 1 pinch
Cooking oil : 2 table spoons
Salt to taste

Method:

1. Soak the kidney beans overnight and pressure cook with a little salt and a cup of water in the morning.

2. Puree the onions, garlic, green chillies, ginger and tomatoes in a blender.

3. Heat oil in a pan and add the jeera, bay left and cloves. Now lower the flame and add the tomato mix to it. Add salt and cook for sometime till the mixture leaves oil.

4. Now add the red chilli power, dhania and garam masala and stir. Also add the tamarind water and cook for a few minutes.

5. Add this mixture to the pressure cooker where the rajma has been cooked.

6. Cook for 7-8 minutes and garnish with coriander. Serve with steaming hot basmati rice.

***You can alternatively add lemon juice instead of tamarind and serve with a knob of butter.

Bharwa Tinde

Ingredients:

Tinde: 250gms

Dhania Powder: 1 table spoon

Red Chilli Powder: 1 table spoon

Aamchoor Powder: 1 tea spoon

Onion: 1 (chopped)

Besan: 1 and a half table spoon

Rai : 1 tea spoon

Jeera: 1 tea spoon

Fresh coriander: Few sprigs

Cooking oil : 2 table spoonx

Salt to taste

Method:

1. Remove the stalks of the tinde and cut them into half. Add the halved tinde to a pan of boiling water and cook for a few minutes with salt. 

2. Heat oil in another pan. Add half the rai and jeera and the onions. Now saute for a few minutes. 

3. Now add the besan and cook on slow flame while stirring the mixture constantly. Once the colour of the mixture changes to light brown, take it off the flame. 

4. Add salt, dhania, chilly powder, aamchoor to the besan mixture.

5. Scoop out the seeds of the boiled tinda with a spoon and add to the besan mixture. Now thoroughly mix all the ingredients. 

6. Fill the mixture into the seedless tindas. Heat oil in a pan and add the remaining rai and jeera. Add the tindas to the pan with the stuffed side facing upwards. Cover and cook on slow flame.

7. After a few minutes, toss the tindas lightly without breaking them. Cook for another 2 minutes on low flame. 

8. Garnish with green coriander and serve hot. 

*** This is the best way to elevate the taste of the humble tinda, and your guests will be left asking for more.

Arbi Masala Fry

Arbi Masala Fry

Ingredients:

Arbi : 5 (medium sized)
Potatoes : 2
Onion : 1 (large)
Garlic : 7-8 cloves
Jeera : 1 pinch
Rai : 1 pinch
Dhania powder: 1 table spoon
Red chilli powder: 1 tea spoon
Dry Mango powder : 1 teaspoon
Tumeric : 1 pinch
Salt : To taste
Oil : 2 table spoons

Method:

1. In a large pan boil the potatoes and arbi together till they are soft.

2. Once done, remove the pan from heat and place the arbi and potatoes in a separate bowl.

3. After both arbi and potatoes reach room temperature, press them between your palm to make small cutlets.

4. In a separate bowl mix all the dry masalas (dhania, red chilli, aamchoor, tumeric, a little salt) and coat the arbi and potato cutlets in it.

5. Heat oil in a pan. Add the jeera and rai to it and let it crackle. Now add the garlic and onions and saute for a few minutes.

6. Add the potato and arbi cutlets and the remaining dry masala to the pan. Cover and let it cook for a few minutes on low flame.

7. Garnish with coriander and serve hot.

***A perfect dish for those detesting the slimy arbi. You will never look at arbi the same way after trying this

Churme ke Ladoo

Ingredients:

Baatis soaked in ghee : 4
Melted Ghee: 2 table spoon
Powdered Sugar : 1 cup
Pista : For garnish

Method:

1. First crumble the baatis into small pieces. Now with the help of a grinder, break down the small pieces into a fine mixture. This is your churma

2. Take the freshly ground churma in a big bowl and add the ghee and powdered sugar to it. Now crumble the mixture with your hands, till all the churma has taken in the sugar and ghee

3. Now mould the churma mixture into small ladoos and place aside. This mixture will give you close to 10 medium sized ladoos. Garnish with pista and almond.

***This recipe is ideal for using the left over baatis a day after having dal baati churma