Kande ki Sabzi

Rajasthan is a beautiful place with a wonderful cuisine...Mostly rajasthan food is vegetarian..A typical Rajasthani dish where onions are cooked in a spicy yoghurt mixture.This is a easy subzi that calls for only one ingredient that is ONION...It is a great side dish for chappati and rice. Dont chop the onions so small,you want it in big pieces,so that the onions wont melt away in the curry.

Ingrediants:

Onions – 2 Cups sliced

Curd- 1/2 cup

Cumin Seeds – 1 tsp

Asafoetida-1/2 tsp

Ginger Garlic and Green chilli paste-1 tblspn

Coriander Powder – 1 tbsp

Turmeric Powder – 1 tsp

Red Chili Powder – to taste

Garam masala powder-1 tsp

Salt – to taste

Oil-1 tblspn

Ghee -1 tblspn

Coriander leaves for Garnishing

Method:

Heat oil in a kadai,crackle cumin and asafetida for 30 sec.

Add in Ginger garlic and green chilli paste and fry for 1 min.

Mix curd with 1 cup of water and all the spice powders.....pour this mixture in the kadai.Let it come to a boil.

Add in the sliced onions and mix well.Let this cook for 10-15 min on a slow flame until all the curd mixture has evaporated and onion is tender.

Garnish with coriander leaves and serve with rice or roti.

Gatte Ki Sabzi

This is a typical rajasthani subzi dish that goes well with roti or rice...The consistency of the gravy can be adjusted as per your taste,you could make it thinner or thicker as per your wish..

For Gatta:

Besan/Gram Flour/Kadalai Mavu-1 cup

Curd- 1/3 cup

Red chilli powder-1 tsp

Coriander powder(malli podi)-1 tsp

Turmeric powder(manjal podi)- ½ tsp

Ginger Garlic and Chilli Paste-1 tblspn

Salt to taste

Ghee-1 tblpsn

For Curry:

Tomato-2 chopped

Ginger Garlic Chilli paste-1 tblspn

Cumin seeds-1 tsp

Red chilli powder-1 tsp

Coriander powder(malli podi)-1 tsp

Turmeric powder(manjal podi)- ½ tsp

Garam masala powder-1 tsp

Curd-1 cup

Coriander leaves for garnishing

Oil-1 tblspn

Ghee-2 tblspn

Method:

In  a mixing bowl add besan and ghee and rub together,Now add all ingrediants in besan and mix well.Add in curd and mix well till it forms a sticky dough.

Divide the dough into 4 portions.Rub your hands with oil and roll the dough into log shape.Place it on a well oiled plate.

Bring lots of water to boil and put this log in the water and let it cook till the log floats on top(app 5 min).Drain this in a plate..cut this into bite size pieces and keep it aside.

Heat oil+ghee in a kadai and crackle some cumin and ginger garlic chilli paste.Add in tomatoes and mix well.

Add in the cut gatta pieces and mix well.Throw in all the spice powders and mix well.

Pour in curd along with 2 cups of water and bring that to boil.Season with salt.

Cook on a low flame for 20 min,till the curry thickens.

Garnish with coriander leaves and serve hot with rice or roti.

Panchmela Dal

This is a five dal combined dish,very healthy,but very tasty.. Actually you could add any dals you wish..

Ingredients:

• Onions-1 chopped finely
• Tomato puree-1 cup
• Ginger Garlic and chilli paste-1 tblspn
• Oil-1 tblspn
• Coriander leaves for garnishing
• Lemon juice-1 tblspn
• Salt to taste

Dals:

• Toor Dal/ Tuvaram paruppu- ½ cup
• Channa Dal/ Kadalai paruppu- ¼ cup
• Urad Dal/ Ulundam paruppu- ¼ cup
• Masoor Dal/Pasi paruppu- ¼ cup
• Green Gram Dal/ Payatham paruppu- ¼ cup

Spices:

• Coriander powder / Malli podi-1 tblspn
• Garam masala powder-1 tsp
• Red chilli powder-2 tsp
• Turmeric powder/ Manjal podi-1 tsp
• Cumin seeds / Jeera-1 tsp
• Asafoetida / Kaya podi- ½ tsp
• Bay leaf / Briyani ilai-1
• Cinnamon / Pattai-1 inch piece

Method:

• Soak all the dals for 30 min and pressure cook them for 2 whistles till they are soft.
• In  a kadai add oil and crackle some cumin,turmeric,bay leaf,cinnamon for 30 sec.
• Add in ginger garlic and chilli paste and fry for 30 sec.Add in onions and fry till golden.
• Add in all the spice powders and mix well.pour in the tomato puree and mix well.cook this till oil separates.
• Pour in the cooked dal and bring this to boil once.If you want you could add additional water too.
• Let it simmer for 5 mins.Garnish with coriander leaves and squeeze some lemon juice.
• Serve with rice or dals..

 

 

Rajasthani Potato Curry

Ingrediants:

Potato-3 chopped and boiled

Curd-1 cup

Coconut- ½ cup

Red chilli powder-1 tsp

Coriander powder-1 tblspn

Turmeric powder-1 tsp

Cumin seeds-1 tsp

Asafoetida/ kaya podi- ½ tsp

Ginger Garlic and chilli paste-1 tblspn

Coriander leaves for garnishing

Oil-1 tblspn

For Masala:

Dry red chilli-5

Bay leaf-1

Cumin seeds-1 tsp

Cinnamon-1 inch piece

Cloves-2

Method:

Soak the spices given for masala in water for 15 min.Grind it into a smooth paste by adding water.

In a kadai add turmeric,asafoetida,cumin seeds and fry for 30 sec.

Add ginger garlic and chilli paste and fry for 30 sec.Add in coriander and chilli powder and mix well.

Add in the ground masala paste and fry till oil separates.

Add in boiled potatoes and mix well.Add in curd and mix till everything is combined.

Grind the coconut coarsely and add this in the curry.

Garnish with coriander leaves and serve hot.

Aloo Methi Sabzi

Ingrediants:

Potato – 3 large cubed

Onion -1 sliced

Kasuri Methi Leaves / Dried Fenugreek Leaves– 2 tblspn

Coriander Powder / Malli Podi – 1tblspn

Chilli powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Amchoor powder – 2 tsp

Mustard Seeds / Kaduku – 1 tsp

Cumin Seeds / Jeerakam – 1tsp

Oil – 2 tblspn

Coriander Leaves / Cilantro for garnishing

Method:

Heat oil in a kadai.. Add mustard and cumin seeds and let it splatter.

Add onions and sauté till golden.Add in spice powders and sauté for a 30 sec.

Add in potatoes and sauté well. Add some salt and mix well.

Simmer the flame and cover the pan. Cook for 15-20 mins untill the potatoes are cooked.

Now add in dried kasuri methi leaves and mix well. Saute for 5 mins.

Add coriander leaves and mix well.

Serve hot with rice..

Aloo Ki Sabzi (Rajasthani Style)

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.