Saunf wale karele ( Bittergourd Stir Fry )

Bittergourd is one vegetable which many people hate to eat.
Luckily in my family we all love karela and so this vegetable is regularly used by me in meals .
This simple stir fry using saunf ( fennel seeds ) tastes yummy and even those who don't like this bitter karela usually relished by those who  this dish .
Try is and experience it yourself .

Ingredients :

3/4 ..................... bitter gourds ( karela )
2 ........................onions chopped
1 tsp ..................fennel seeds ( crushed )
1 1/2 tsp ............chilly powder
1/2 tsp................turmeric powder
1 tsp ..................dhana jeera powder
4 to 5 tbsp .........oil
salt to taste

Method :


Scrape the rough outer skin of bitter gourd and cut it into thin discs.

Apply some salt and keep aside for half an hour.

The karela will start leaving water squeeze out this water out of karela .

This reduces the bitterness to great extent.

In a non stick pan heat oil and add saunf .

Add the chopped onions and saute them translucent .

Now add the squeezed karela and stir fry well for 5 to 10 minutes .

Add masalas and salt and cook.

Do not cover the pan with the lid.

And keep stiring every 2 minutes.

Serve with rotis .

Rajasthani Bhindi Masala

 I have seen many people who hate eating lady's fingers or bhindi. Bhindi sabji sometimes tends to become sticky and that is what puts off most of the people away.

But if you add some sour ingredient like mango powder, tamarind juice, lemon juice etc it helps in reducing this stickiness and makes the sabji very interesting.

 Try this yummy rajasthani preparation and you will be left asking for more.

The deep frying in this recipe makes this dish super delicious though it increases the oil content. But then once in a while we all need some indulgence.

Ingredients :


1/4 kg .....................Bhindi ( lady's fingers)
2 ............................potatoes
2 ...........................onions ( sliced )
2 ...........................tomatoes
1 tsp......................chilly powder
1/2 tsp...................garam masala (Dhania , jeera , dalchini, lavang )
1 tsp....................dry mango powder ( amchoor )
1/4 tsp................turmeric powder
1 tbsp...............oil
salt
oil for deep frying




Method :


Wash and cut the lady's fingers vertically in long finger like shape.

Wash peel and cut potatoes also length wise.

Cut tomatoes into medium pieces.

In a pan heat oil and deep fry the potatoes and lady's fingers little at a time.

Fry them till crisp, drain out the oil and keep aside.

Now in a non stick pan take 2 tbsp oil.

When the oil is hot add onions and saute till golden.

Add the tomato pieces and saute till the raw smell of tomatoes disappears.

Now add all the masala powders, salt and mix well.

Add fried potatoes and bhindi and stir.

Add 1/2 cup or more water and cover the pan with a lid.

Cook for 10 minutes or till you get a thick semi dry gravy.

Serve hot with rotis.

Badam Ka Halwa - For ICC

I am back doing challenges after a long gap and the first recipe which I am going to do this month is Badam Ka Halwa for  ICC ( Indian Cooking Challenge )  by Srivalli . In this we members make a traditional Indian recipe and post it on every 15th of the month.

Rajasthan is better known for its spicy n vibrant dishes but the sweet dishes from this state too are very famous . I have already made few rajasthani sweets like Gond ke laddoo , Ghevar , Mawa Kachori  in the past. So this time when I came to know that for ICC we were supposed to make this Badam ka Halwa I was happy.

   Cold in Rajasthan being very severe this halwa is usually consumed in winters and that too only few teaspoonfuls because Badam ( almonds ) as you all know are heaty. I came to know about this halwa a few years back through one of my rajasthani friends and since then I make this halwa in winters and we eat 1 tsp of this halwa for breakfast during winters.

This is a very easy n healthy recipe .You can make this in more quantity and store it in fridge for almost a month.

Ingredients :


1/2 cup .....................Almonds ( soaked in warm water )
5 tbsp......................ghee ( preferably home made )
4 tbsp......................sugar
1/ tsp.......................crushed cardamon seeds
4 tbsp......................milk powder.
1/2 cup..................warm water


Method :


Soak the almonds in warm water for 1 hour .

Grind the almonds along with the skin to a smooth but dry paste.

In a non stick pan add ghee and stir fry this paste till light golden in colour.

Now slowly add warm water and sugar ,

Lower the heat and cover the pan with lid.

Let the mixture cook till u get thick porridge like consistency.

Now add milk powder and crushed cardamoms .

Mix well till ghee seperates.

Your halwa is ready to be served .

Rajasthani Kachori Platter ( for IFC )

When I first saw the choice of Rajasthani dishes  for this month's  International Food Challenge or (IFC )  an event by  Saras and  Shobana  I was just speechless. Manjula  of  desifiesta  our this month's host  had given us such a wide range of varieties with all the minute details and lovely step by step information that you just can't go wrong anywhere. 

I wasted no time in choosing the delicious Kachori Platter . I simply couldn't decide which kachori to make and which one not and so finally made all of them.

 All three varieties were yummy but what I enjoyed the most was onion kachori. They were such a hit that I am again planning to make them next week. 

Thanks Manjula , Saras and Shobana for this opportunity.

 1 ) Moong dal kachori:

Ingredients for The Dough :

1 cup ............... (maida)

2 tbsp..................  oil

salt to taste

For The Filling : 

1/2 cup...................... moong dal  ( soaked for 4 to 5 hours)

1 tsp .........................cumin seeds

1/2 tsp...................... fennel seeds

1 tbsp .......................whole coriander seeds

1 tsp........................... chilli powder

1/4 tsp....................... Turmeric pd

1 tsp ..............................garam masala

1/2 tsp......................     amchur ( dry mango powder )

3 tbsp oil

salt to taste

oil for deep-frying

Method for the dough :

Mix all the ingredients and knead a soft but firm dough using water.

Divide the dough into equal parts and keep covered under a wet muslin cloth.

Method for the filling:

Grind the soaked moong dal in to coarse paste.

In a pan heat oil add crushed cumin seeds, coriander seeds and fennel seeds .

Then  add the ground moong dal , chilli pd, turmeric pd , garam masala , amchur, salt and mix .

Saute them well till all the moisture in it goes of.

 Keep it aside.

How to proceed:

Roll out a small thick puri .

Place 2 tsp filling in the centre of the puri and surround with the dough stretching it over the filling .

Remove any excess dough and press it taking care not to spill out the filling.

Make all the kachoris in the same way.

Deep fry the kachoris in hot oil over a slow flame till golden brown and crisp on both sides.

2 ) Onion Kachori :

For onion  kachori the crust dough is same as for moong dal kachori

Ingredients  for the Filling :

1 cup...................finely chopped onion

1 tsp....................fennel seeds

1 tsp......................dhana jeera powder

1 tsp......................finely chopped green chillies

2 tbsp..................finely chopped coriander leaves

1 tbsp................oil

salt

Method  : 

Heat oil in a pan and add crushed fennel seeds .

Add onion and saute till translucent.

Now add coriander pd , red chilli pd , cumin pd , turmeric pd  and salt.

Mix them well till combined and add coriander leaves .

Fill the crust the same way as we did for Moong dal kachori .

  3 ) Mawa kachori:

Ingredients for the Crust:

1cup ......................maida

2 tbsp..................... ghee

water as needed

Method for making Crust:

Mix flour and ghee and knead a firm soft dough with just enough water slowly as needed. 

Set the dough aside and cover it with a damp cloth for at least ten minutes.

Ingredients for Filling:

1/2 cup.................. fresh cream

1/ 2 cup................... milk powder

1/4 cup.................... mixed nuts (almonds, cashews, raisins, walnuts etc)
1/4 tsp...................... cardamom ( crushed)
1 tbsp.......................black sesame

3 tablespoon sugar

Oil to fry

For making Filling :

Cook the cream and milk powder in a frying pan till soft .

Now add nuts, sugar and cardamom powder to this and mix well .

Method for making Syrup:

1 cup sugar

1/2 cup water

1/8 teaspoon crushed cardamom

Few strands of saffron

Boil the sugar and water on medium heat till sticky.

Add crushed cardamom and set aside.

For Making Kachoris:

Proceed in same way as for the moong daal kachori.

Just instead of moong daal fill the puri with the above sweet filling.

Just before serving drizzle the kachori with about 2 tablespoons of hot syrup.

Rajasthani Thali ( SNC - 10 )

I am writing this post after a very long time. Since last two month I am not posting regularly due to renovatioon work going on at home. Then my PC crashed which is still not functioning smoothing . Hopefully from today onwards I might be able to blog regularly. I am really missing all my blogging friends .

Coming to that I also missed a few challenges in the month of July and today finally got a chance to post this Rajasthani thali  given by our this month's host Manjula of desifiesta  for the  SNC challenge started by Divya Pramil of youtoocancook

I am a big fan of Rajasthani and Gujarati cuisine and though I don't particularly like thalis , I just can't resist a rajasthani or a gujarati thali. Daal baati churma with lahsun ki chutney being my favourite combo. So I was very excited to make baatis at home and they turned out so well that I will surely make them frequently at home.

 So when I heard that this month's SNC challenge was to prepare a full fledge rajasthani thali I was delighted. I made all the ten dishes given for the challenge and was truely happy and satisfied with the result. Thanks a lot Manjula for this lovely lovely challenge. And then was waiting with my fingers crossed for the PC to function properly. And here I am finally with the delicious spread. Hope you all will enjoy this treat fit for the  royals.....

I made :

1) Goond ke laddoo
2) Baati
3) Bajre ki roti
4 ) Makke ki roti
5 ) Gatte ki sabzi
6) Panchmel sabzi
7 ) Mung wadi curry
8) Mung daal
9 ) Kesar Malai Lassi
10 ) Boondi Chaas

 1 ) Goond ki ladoo :

Goond is an "edible gum" that is extracted from the bark of a tree. It is available in crystal form . Goond provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in.  These delicious goond ladoos are a traditional winter delicacy which are usually had with a glass of warm milk for breakfast. 

Ingredients :

1 1/4 cups........ whole wheat flour 
3 tbsp ...............goond (edible gum)
1/2 cup.............. sugar powder
1/2 tsp................ cardamom powder
1/4 cup ghee for frying goond + 4 tbsp for roasting wheat flour 

Method :

Deep fry the goond/edible gums  in hot ghee, one tablespoon at a time till the pieces puff up.
Heat the ghee in a pan, add wheat flour and roast it over a slow flame .

Stir continuously till  golden brown.

Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

Make round balls with your palms .


2 ) Dal Baati :

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Although traditional Baati is a baked dumpling of wheat flour , this recipe offers a variation by stuffing the Baati with mashed potatoes seasoned with spices and herbs..Any rajasthani is incomplete with dal baati .

Ingredients for Baati :

 1 1/2 cup wheat flour
 Salt to taste
 3 tbsp butter or ghee

Method : 

Mix all the ingredients n make a stiff dough . 

Divide in to equal portions and roll it . 

Bake in oven at 150 degree for 15 minutes till brown on both sides.

Fry them in ghee till golden brown. 

Serve with dal .

3 ) Bajiri Roti  :

Millet is so nutritious as it is gluten free. This tasty bread is Rajasthani in origin and goes well with almost any vegetarian or non-vegetarian dish. It is especially good with curries :)

Ingredients :

2 cups bajra atta/ millet flour

1 tsp salt

Warm water

1/2 cup ghee 

Method :

Knead together all the above items with little warm water at a time to make a soft dough.

Make lemon sized balls of this dough and roll them into thick small rotis.

Roast them on both sides on a  hot tawa .

Apply ghee on top.

4 ) Makki ki roti :

Ingredients :

1 cup Maize/Corn Flour
salt to taste
1 1/2 cup warm water
1 tablespoon of Ghee or butter spread over the roti.

Method :Make the rotil in same way as bajra rotis  .

Just replace the bajra flour with maize flour.

                                                               
                                                                    Gatte ki kadhi 

 5)  Gatte Ki kadhi :

"Gatte" are gram flour dumplings that are spiced up with dry spices and then steamed or boiled in water  and cut into small bite sized pieces. They are used  in making varitey of Rajasthani  dishes like subji, pulao etc. This dish is made using a yogurt based gravy and dry spice to  make an delicious gravy that will complement both rice and parathas. 

For The Gattas

3/4 cup....... besan 
1 tsp ..........chilli powder
1/8 tsp ........ajwain seeds (carom )
1 tbsp.......... curds 
2 tbsp ..........oil
salt 

For The Kadhi

2 cups.......... curds , beaten
1 tbsp........... besan 
4 to 6.......... curry leaves 
1 tsp............. cumin seeds 
1/2 tsp........... mustard seeds 
1/4 tsp............ asafoetida 
1/4 tsp ...........turmeric powder 
2 tsp ...............chilli powder
2 tbsp ..............ghee

2 tbsp................ chopped coriander leaves

salt



Method 

For the gattasCombine all the ingredients  and knead into a firm dough using  water.
Make 5 to 6 portions and  shape each portion into a  long cylindrical roll.
Boil enough water in a deep pan, add the gattas and cook for 7 to 8 minutes. 
Drain and cut the gattas into pieces . 
Keep them aside.


For the kadhiCombine the beaten curds, gram flour, ½ cup of water and curry leaves and whisk well .
Heat the oil in a pan and add the cumin seeds, mustard seeds,and  asafoetida
When they splutter  add the turmeric powder, chilli powder and saute.
Add the curd mixture, 1 cup of water and salt and bring to a boil.
Add the prepared gattas to the kadhi and bring to a boil. 
Garnish with chopped coriander leaves.

                                                                 Panchmel Sabzi

6) Panchmel ki subzi :

Panchmel is a district in gujarat bordering rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and beans -constitute the panchmel of this delicious curry. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhajiri ki roti . My mom usually makes this delicious curry as a part her menu while we have guests at home.

Ingredients

3/4 cup ................cluster beans /gavarfali , chopped
3/4 cup ................long beans /chawli , chopped
3/4 cup ................capsicum , chopped
3/4 cup .................cucumber , cubed
3/4 cup................ french beans , chopped
1........................ medium tomato
1 tsp .....................cumin seeds /jeera
1/2 tsp .....................mustard seeds
1 tsp .....................chilli powder
1/4 tsp....................turmeric powder (haldi)
2 tsp....................... coriander (dhania) powder
2 tbsp .....................oil 
salt 


Method :

Heat the oil in a non-stick pan, add the cumin seeds,  let them splutter.

Add the gavar, chawli, capsicum, cucumber, beans and saute .

Add  tomato and salt, half cook the veggies  . 

Now add turmeric, red chilli , dhania and cumin pd and mix well .

 Don't over cook as it may loose its taste. 

                                                       Moong wadi curry

7)  Dhana Moong wadi curry :

Moong Wadis or Mangodis are tiny sun-dried lentil nuggets obviously made out of Moong Dal.  This is an delicious curry and easy to make even if you have wadi available at your place. If you don't have any veggies left in your fridge this is an perfect curry which you can make and have with any Indian breads .

Ingredients 

1cup............moong wadi

2 cups..........chopped coriander leaves

1/4 tsp.........turmeric pd

1 tsp............chilly pd

1 1/2 tsp.......dhana jeera pd

1/2 tsp..........cumin seeds

3 tbsp...........oil

salt

Method   :

In the pan, add the cumin seeds, all the spice pd and add 1/2 cup water and then the wadis.

Add salt and cook till the wadi's are well cooked

Add extra water if needed.

When the curry is a little thick turn off the stove and add the coriander leaves.

Cover this and keep it for 10 mins . 

                            

                                                                         Moong Daal

 8 ) Moong Daal : 

Ingredients

1/2 cup...............green gram dal 
1/4 tsp............... cumin
 1/4 tsp............ Asafoetida
1/4th tsp............ turmeric
 1 tbsp ginger + garlic + green chillies paste 
1/4 tsp Garam Masala.Salt

Method : 

 Pressure cook the Moong Dal.

 Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric and gnger garlic green chillies paste.

 Saute for 10 seconds and add the cooked dal and about 1/2 cup water . 

Add Garam Masala . Let it cook in low flame for about 10 minutes .

                                                                   Kesar Malai Lassi

 9 ) Kesar Malai Lassi  :

Lassi are an delicious and rich drink served at the end of meal :) A specialty of Jodhpur and Rajasthan in India.Healthy, easy, rich and delicious drink to end with . I am sure this lassi will satisfy all your  sweet cravings anytime :)

Ingredients

1 tsp................Saffron (soaked in warm milk for 5 mins )

1 cup.............. Milk

1/2 cup ............fresh  cream 

3½ tbsp .............Sugar 

50 ml water 

pinch of salt

Method : 

Put all ingredients in a blender and blend till smooth and the sugar dissolves.

Pour in a tall glass.

Serve chilled. 

                                                                   Boondi Chaas 

10 ) Matta / Boondi  chaas :

This is an traditional rajasthani drink served with the other accompaniments in the thali .

Ingredients

1 cup.............. Yogurt

1 1/2 ...............cup water

1/4 cup .............boondi

1/2 tsp.................cumin pd

1/4tsp ................ red chilli pd 

salt to taste

Method :

 In a blender add all the ingredients excluding boondi blend till smooth and frothy.

Then add boondi to the chaas .

Serve chilled.

Mirchi Wada

This is a very famous dish from Jodhpur (Rajasthan ) and hardly needs any introduction. Nowadays the market is flooded with variety of peppers and I just couldnt resist buying the long green fresh looking bell peppers.

I wanted to make something spicy and deep fried and so decided on these Mirchi Wadas .

Even kids love these spicy but not so hot bhajias.

They will surely be a hit in your house and no one can stop eating just one .

Ingredients :

10 - 12 .......................long green peppers
5 to 6 .......................potatoes boiled
1 tbsp.......................fennel seeds (crushed) (badishep or saunf)
1/2 tbsp...................coriander seeds powder
1/2 tbsp....................chilly powder (according to your taste )
1 tbsp.......................dry mango powder (amchoor)
1 tsp ......................turmeric powder
2 cups ...................chana dal flour (besan)
salt
oil for deep frying



Method :

Make a batter with besan , water salt and turmeric which is not too thick or too thin.

Skin the potatoes and mash them properly.

Add to them crushed saunf, coriander powder, chilly powder, amchoor and salt.

Wash the peppers and slit them only on one side to fill it with the above mixture.

Keep the stalk of pepper intact if possible.

Dip these stuffed peppers in the besan mixture and deep fry in hot oil.

Serve with tomato ketchup or tamarind chutney.






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