Kachori Stuffed with Dry Fruits

By Chef Ajay Chopra

From Hi Tea

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Rajasthani

Key Ingredients:

Want to serve something special and different at your next party – here is just the recipe for you

Ingredients

All purpose flour (maida) 1½ cups
Cashewnuts, roughly chopped ¼ cup
Raisins (kishmish) 10 to 12
Almonds, roughly chopepd 2 tbsps
Salt to taste
Oil 3½ tablespoons + to deep fry
Gathiya or papdi or sev, coarsley crushed ½ cup
Asafoetida ¼ tsp
Turmeric powder ¼ tsp
Red chilli powder 1½ tsps
Garam masala powder ½ tsp
Black peppercorns, crushed ¼ tsp
Dried mango powder (amchur) ½ tsp
White sesame seeds (safed til) 1 tsp
Coriander seeds 1 tsp
Fennel seeds (saunf) 1 tsp
Poppy seeds (khuskhus) ½ tsp
Date and tamarind chutney 1½ tbsps
Powdered sugar 2
tbsps

Methods

To make stuffing, heat 1 tablespoon oil in a medium non-stick pan. Add asafoetida, turmeric powder, red chilli powder, garam masala powder, black peppercorns, dried mango powder, sesame seeds, coriander seeds, fennel seeds, poppy seeds, cashewnuts, raisins and almonds and saute on low heat for 30 seconds.
Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and saute for a minute. Turn off heat and let it cool for 4-5 minutes.
Take flour, salt and 2½ tablespoons oil in a large bowl. Add sufficient warm water and knead into soft dough (like parantha dough).
Divide the dough into equal lemon sized portions and shape them into balls. Roll out each ball into thick circular poori with approximately 4-inch diameter.
Put 1-2 teaspoons stuffing mixture in the center of each poori. Gather the edges and bring together and press together to seal. Shape them into balls again.
Heat sufficient oil in a kadai on medium heat. When oil is medium hot, carefully slide in 5-6 stuffed balls at a time and deep fry on low heat till they turn light brown. Drain on absorbent paper and cool.
Serve them on their own or with green chutney.

Jaipuri Mewa Pulao

By Chef Shantanu Gupte

By India Unlimited

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Rajasthani

Key Ingredients:

Rice
Almonds
Pistachios
Chironji

Sweet rice preparation enriched with saffron and dried fruits

Ingredients

Almonds 4 to 5
Pistachios 4 to 5
Chironji/charoli 1 tbsp
Rice, cooked ½ cup
Ghee 1 tbsp
Milk 200 ml
Sugar ½ cup
Saffron, mixed with milk a few strands
Fresh cream 3 tbsps
Silver warq for garnishing
Nutmeg powder to sprinkle
Green cardamom powder to sprinkle

Methods

Heat ghee in a deep non-stick pan, add rice to it and saute.
Add milk, sugar and saffron mixed with milk and mix well.
Keep aside a few almonds, pistachios and charoli for garnish and add the rest to the rice and mix.
Cover and cook till all the milk is absorbed. Don’t stir too much as it may break the rice grains.
Add cream and mix well.
Transfer onto a serving plate and garnish with silver warq. Sprinkle nutmeg powder, green cardamom powder and reserve dried fruits and serve hot.

Jaisalmeri Chane

By Chef Shantanu Gupte

By India Unlimited

Prep: 9 hours

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Rajasthani

Key Ingredients:

Chickpeas
Yogurt
Gram flour

Chickpeas cooked with a flavourful masala and yogurt

Ingredients

Chickpeas, boiled 150 gms
Ghee 1 tbsp
Cumin seeds 2 tsps
Black cardamoms 2
Cinnamon (dalchini) 1 inch
Asafoetida 1 pinch
Medium onion, chopped 1
Garlic cloves, crushed 6
Green chillies, chopped 4
Salt to taste
Yogurt 1 cup
Gram flour (besan) 3 tbsps
Cumin powder 1 tsp
Garam masala powder 1 tsp
Chana masala 2 tsps
Chilli oil for garnishing
Fresh coriander leaves, chopped for garnishing

Methods

Heat ghee in a deep non-stick pan and add cumin seeds, black cardamom and cinnamon and saute.
Add asafoetida and onion and saute. Add garlic, green chillies and salt and saute till the onion becomes golden brown.
Take yogurt in a bowl, add gram flour and a little water and whisk till smooth. Add cumin powder, garam masala powder and chana masala and mix well. Add this mixture to the onion.
Add boiled chickpeas and cook till the gravy becomes thick.
Transfer into a serving bowl, garnish with chilli oil and coriander leaves and serve hot.

Kesar Murgh

By Chef Shantanu Gupte

By India Unlimited

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Rajasthani

Key Ingredients:

Boneless chicken
Saffron

A rich and flavourful chicken preparation served with tempered rice

Ingredients

Boneless chicken, diced 250 gms
Saffron strands, soaked in little milk 8 to 10 strands
Ghee 4 tbsps
Green cardamoms 4 to 5
Cloves 4 to 5
Cinnamon (dalchini), sticks 3 one-inch
Black cardamoms 3
Bay leaves 2
Onion paste 1 cup
Ginger 1 inch
Garlic cloves 5 to 6
Green chilli 1
Salt to taste
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cashewnut paste ½ cup
Yogurt 3 tbsps
Fresh cream 2 tbsps
Red chilli flakes ½ tsp
Basmati rice, boiled ½ cup
Fresh coriander leaves, chopped 2 tbsps

Methods

Heat 2½ tbsps ghee in a deep non-stick pan, add green cardamoms, cloves, cinnamon, black cardamoms, bay leaves and onion paste and saute till fragrant.
Pound together ginger, garlic and green chilli in a mortar with a pestle and add it to the pan. Add salt, mix and saute till the moisture is absorbed.
Add red chilli powder and coriander powder and saute for a minute. Dilute cashewnut paste with a little water and add to the pan and mix well.
Add chicken and yogurt, mix well and cook till the chicken is done.
Add fresh cream and mix well. Add saffron milk and mix well.
Heat remaining ghee in another pan, add chilli flakes, boiled basmati rice, salt and coriander leaves and toss well.
Transfer chicken into one serving bowl and rice in another serving bowl and serve hot.

Dal Panchmel

By Chef Shantanu Gupte

By Health Mange More

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Rajasthani

Key Ingredients:

Chana dal
Sabut moong
Dhuli urad dal
Toor dal
Sabut masoor

The Rajasthanis love their dal full of flavour and spice and this is an excellent example

Ingredients

Split Bengal gram (chana dal) 2 tbsps
Whole green gram (sabut moong) 2 tbsps
Split skinless black gram (dhuli urad dal) 2 tbsps
Split pigeon peas (toor dal) 2 tbsps
Whole red lentils (sabut masoor) 2 tbsps
Sunflower oil 1 tbsp
Cumin seeds ½ tsp
Garlic, finely chopped 1 tsp
Medium onion, finely chopped ½
Red chilli powder ½ tsp
Coriander powder ½ tsp
Garam masala powder ¼ tsp
Cumin powder ¼ tsp
Asafoetida ½ tsp
Medium tomato, finely chopped ½
Salt to taste
Lemon juice 1 tbsp
Fresh coriander leaves, chopped 1 tbsp

Methods

Mix all the dals in a bowl, wash well and soak in sufficient water overnight.
Drain, and put into a pressure cooker. Add 1½ cups water and cook under pressure till 3 whistles are given out. Drain the dals and reserve the cooking liquor.
Heat oil in a deep non-stick pan, add cumin seeds and garlic and saute for 2 minutes. Add onion and saute till light brown.
Add red chilli powder, coriander powder, garam masala powder, cumin powder and asafoetida and mix well. Saute till the oil begins to leave the masala.
Add tomato and mix and saute till it turns pulpy.
Add the boiled mixed dals along with the reserved liqueur and mix well. Add more water as required to get the right consistency. Add salt and mix and simmer for 4-5 minutes.
Transfer into a serving bowl, drizzle lemon juice and garnish with coriander leaves and serve hot.