Kand Hari Mirch

Kand Hari Mirch

By  CHEF PRANAV JOSHI
From   Budget Kitchen

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Rajasthani

Key Ingredients:

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.

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Kachori Stuffed with Dry Fruits

Kachori Stuffed with Dry Fruits

By Chef Ajay Chopra
By Hi Tea

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Rajasthani

Key Ingredients:

  • All purpose flour
  • Cashewnuts
  • Raisins
  • Almonds

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.

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Jaipuri Mewa Pulao

Jaipuri Mewa Pulao

By Chef Shantanu Gupte
By India Unlimited

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

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.

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Jaisalmeri Chane

Jaisalmeri Chane

By Chef Shantanu Gupte
By India Unlimited

Prep: 9 hours

Cook: 15 minutes

Method: Easy

Course: Main Course

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.

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Kesar Murgh

Kesar Murgh

By Chef Shantanu Gupte
By India Unlimited

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

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.

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Dal Panchmel

Dal Panchmel

By Chef Shantanu Gupte
By Health Mange More

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Main Course

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.

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