Kand Hari Mirch

Kand Hari Mirch

From   Budget Kitchen

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Purple yam has a colour, texture and flavour which is endearing

Ingredients

  • Purple yam (kand) 500 gms
  • Oil 3 tbsps
  • Mustard seeds 1 tsp
  • Asafoetida 1 pinch
  • Green chillies (hari mirch), cut into diamonds 3
  • Medium green capsicum, diced 1
  • Roasted peanuts 3 tbsps
  • Salt to taste
  • Lemon juice 1 tsp
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Peel and cut purple yam into long strips. Steam them until soft.
  • Heat oil on a non-stick pan, add mustard seeds and saute till the seeds splutter.
  • Add asafoetida, green chillies and green capsicum and saute for 2 minutes.
  • Add peanuts, purple yam, salt and lemon juice and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Aate ka Choorma

Aate ka Choorma

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

  • Whole wheat flour
  • Semolina
  • Ghee
  • Milk
  • Powdered sugar
  • Cashewnuts
  • Almonds
  • Raisins

This is generally served along with Rajasthani dal and baati

Ingredients

  • Whole wheat flour (atta) 2 cups
  • Semolina (sooji) 4 tbsps
  • Melted ghee ½ cup + to deep-fry
  • Milk as required
  • Powdered sugar ¾ cup
  • Green cardamom powder ¼ tsp
  • Cashewnuts, chopped 10
  • Almonds, chopped 10
  • Raisins 2 tbsps

Methods

  • Take whole wheat flour in a mixing bowl, add semolina and ½ cup ghee and mix well.
  • Add sufficient milk and knead into a stiff dough. Divide the dough into twelve lemon sized balls.
  • Heat sufficient ghee in a kadai, slide in the dough balls and deep-fry on medium heat till golden.
  • Drain on absorbent paper and let them cool down to room temperature.
  • Put the fried balls in a mixer jar, and grind to a coarse mixture and transfer into another mixing bowl.
  • Add powdered sugar, green cardamom powder, cashewnuts, almonds and raisins and mix well.
  • Transfer into a serving plate and serve drizzled with a little ghee.
Dal ka Shorba

Dal ka Shorba

Prep: 30 minutes

Cook: 40 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

  • Split red lentils (masoor dal)
  • Onions
  • Garlic
  • Red chilli powder
  • Curry powder
  • Tomatoes
  • Fresh coconut
  • Fresh cream
  • Lemon juice

Very nutritious and quite filling too – make it when it is raining heavily and feel satiated

Ingredients

  • Split red lentils (masoor dal), washed 1 cup
  • Oil 1 tbsp
  • Medium onions, sliced 3
  • Garlic cloves, crushed 4
  • Red chilli powder ½ tsp
  • Curry powder 3 tsps
  • Medium tomatoes, cut into big pieces 3
  • Fresh coconut, scraped 3 tbsps
  • Salt to taste
  • Fresh cream as required
  • Lemon juice to taste

Methods

  • Heat oil in a pressure cooker, add onions and sauté till lightly coloured. Add garlic, red chilli powder and curry powder, mix and saute for 2-3 minutes.
  • Add 4 cups water, tomatoes, coconut and split red lentils and mix well. When the mixture comes to a boil, put on the lid and cook under pressure till 3-4 whistles are given out.
  • Open the cooker when pressure reduces completely, pour the mixture into a large bowl and let it cool down to room temperature.
  • Transfer into a blender jar and blend into a fine puree. Pour this into a deep non-stick pan and cook on medium heat for 15 minutes. Add salt and mix.
  • Add cream, mix and remove the pan from heat.
  • Pour into a serving bowl, drizzle lemon juice and serve hot.
Kaddu aur Kale Chane ki Curry

Kaddu aur Kale Chane ki Curry

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

  • Red pumpkin
  • Brown Bengal gram
  • Garlic
  • Ginger
  • Onion
  • kokum paste
  • Coconut milk
  • Turmeric powder
  • Red chilli powder
  • Coriander powder
  • Fresh coriander leaves

A very tasty pumpkin and gram curry that can be best enjoyed with rotis or parathas

Ingredients

  • Red pumpkin (kaddu), diced 500 gms
  • Soaked overnight and boiled brown Bengal gram (kale chane) ½ cup
  • Oil 1 tbsp
  • Garlic, chopped 1 tsp
  • Ginger, chopped 1 tsp
  • Medium onion, chopped 1
  • Kokum paste 2 tbsps
  • Coconut milk 1 cup
  • Dry spices
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Coriander powder 2 tsps
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add garlic, ginger and onion, mix and saute for 3 minutes or till soft.
  • Take turmeric powder, red chilli powder, coriander powder and salt in a small bowl, add 3 tbsps water and mix well. Add this paste to the pan and mix well.
  • Add pumpkin and mix till all the pieces get coated with the masala. Add 2 cups water, bring to a boil, cover and simmer on medium heat for about 10 minutes or until pumpkin is soft.
  • Add brown Bengal grams, kokum paste and coconut milk, mix well and cook for 2 minutes or till the mixture comes to a boil.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Mirchi Pakora

Mirchi Pakora

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

  • Achari green chillies
  • Potatoes
  • Carom seeds
  • Fresh mint leaves
  • Gram flour
  • Rice flour

Famous Rajasthani snack – green chillies stuffed with potato mixture and batter fried

Ingredients

  • Achari green chillies 8 to 10
  • Nutrella soya bean oil to deep fry
  • Fresh mint 1 sprig
  • Stuffing
  • Large potatoes, boiled, peeled and mashed 2
  • Carom seeds (ajwain) ½ tsp
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Ginger paste 1 tsp
  • Salt to taste
  • Black peppercorns, crushed ½ tsp
  • Green chillies 2
  • Fresh mint 8 to 10 leaves
  • Batter
  • Gram flour 2 cups
  • Rice flour 2 tbsps
  • Red chilli powder 1 tsp
  • Turmeric powder ¼ tsp
  • Soda carbonate ½ tsp
  • Salt to taste
  • To serve
  • Green mint chutney to serve
  • Sweet tamarind chutney to serve

Methods

  • Heat sufficient oil in a kadai.
  • Take potatoes in a mixing bowl, add carom seeds, red chilli powder, turmeric powder, ginger paste, salt and crushed peppercorns.
  • Finely chop green chillies and add. Finely chop mint leaves and add.
  • Take gram flour in another mixing bowl, add rice flour, red chilli powder, turmeric powder and soda bicarbonate and mix well. Add sufficient water and whisk to make a smooth and thick batter. Add salt and mix.
  • Mix the potato mixture well. Slit the green chillies without cutting through. Stuff them with the potato mixture.
  • Dip each stuffed chilli in the gram flour batter and gently slide into the hot oil. Deep-fry till golden brown. Drain on absorbent paper.
  • Arrange the chillies on a serving plate, garnish with a mint sprig and serve with bowls of mint chutney and sweet tamarind chutney.
Parappu Payasam

Parappu Payasam

Prep: 5 minutes

Cook: 35 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

  • Split skinless green gram (dhuli moong dal)
  • Jaggery
  • Coconut milk
  • Cashewnuts
  • Green cardamom powder

Moong dal kheer cooked in South Indian style

Ingredients

  • Split skinless green gram (dhuli moong dal) 1 cup
  • Jaggery 1½ cups
  • Coconut milk 1 cup
  • Ghee 1 tbsp
  • Cashewnuts, chopped 2 tbsps
  • Green cardamom powder 1 tsp

Methods

  • Dry roast the split green gram in a non-stick pan till they get lightly coloured.
  • Transfer it into a pressure cooker, add 2½ cups water and cook under pressure till 2 whistles are given out.
  • Take the grated jaggery in a deep non-stick pan, add ½ cup water and cook on low heat till the jaggery dissolves completely and the mixture comes to a boil.
  • Blend the cooked green gram with a hand blender, add 1 ltr water and keep blending till well mixed. Add this to the jaggery syrup and mix well and cook on low heat till the mixture comes to a boil again. Let it simmer for about 5 minutes
  • And coconut milk and mix slowly so that there no lumps left. Take the pan off the heat.
  • Heat ghee in a small non-stick pan, add cashewnuts and saute till golden. Add to the payasam and mix. Add green cardamom powder and mix well.
  • Transfer into a serving bowl and serve hot or warm.