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Mostly in every kitchen papad is sitting in the shelf, and this classic Rajasthani recipe is the best way to use it. This will take just 8 to 10 minutes to do. At the same time it tastes too good and satisfies your dinner. It becomes our favorite sabji... I hope you will like it too! here is the recipe...
Ingredients:
- Papad/Pappadam - 15 to 20 nos. (Any brand will do, like Lizzat papad)
- Yogurt / Dahi - 1 cup
Papad is one type of Indian fryums in a shape of
thin, disc shaped often made from black gram/white lentils & rice.
Spices:
- Turmeric Powder - 1/2 tsp
- Coriander Seeds Powder - 1/2 tsp
- Cumin Seeds Powder - 1/2 tsp
- Garam Masala - 1/2 tsp (Mixture of many Indian
spices - Available in Indian store)
- Red Chili Powder - 1 tsp
- Hing/Asafoetida - a Pinch
- Salt as per taste
- (If you are using a masala papad then reduce the amount of Hing & Salt)
For Seasoning:
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Oil - 2 tsp
- Coriander Leaves for garnishing
Time Required: 10 mins
Method:
1. Crunch the papad in to small pieces and keep aside in a plate
2. Take a bowl add curd and all above spices and mix well nicely without the lumps. (If you are using spicy papad then reduce the amount of Hing of Salt)
3. Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter
4. Add dahi/curd mixture and keep stirring till it starts separating oil
5. Add the crunched papad pieces and 1/4 cup water cover it and let it cook for 4-5 mins
Garnish with coriander leaves serve with chapati. Enjoy the ultimate quickest sabji in 10 mins. :)
Combination of veggies, green leafs & dals/lentils makes it a healthy meal choice. Enjoy this sindi style curyy with chapati.
Ingredients:
>Vegetables:
- Carrot - 1/4 cup
- Capsicum - 1/4 cup
- Onion - 1/2 cup
- cauliflower / Cabbage - 1 cup
- Potato - 1/2 cup
- Tomato - 1/4 cup
- French string beans - 12 to 14 nos.
- Brinjal/Eggplant - 1cup
- Lady Finger/Bhendi - 10 to 12 nos.
>Green Leaves:
- 1/2 bunch spinach,
- 1/2 bunch coriander leaves/Cilantro
- 1/2 bunch any other tangy green leaves
>Dals:
- 1 cup green gram /Mung Bean
- 1/2 cup Split Bengal Gram (chana dal)
>Spices:
- 4-5 green chilies
- 2-3 garlic flakes
- 1 tsp. red chili powder
- 1 tsp. dhania /coriander seeds powder
- 1 tsp. salt
- 1/2 tsp. turmeric / Haldi
- 2 pinches asafoetida/ Hing
- 2 tbsp. oil
- 1/2 tbsp. ghee /Clarified Butter
Time Required: 40 minutes (excluding cooling time)
Method:
1) Clean and wash both the dals/ lentils
2) Clean, wash and chop spinach and chopped vegetables except tomato
3) Heat oil in a pressure cooker, add all the vegetables, spinach and dals
4) Mix well, add enough water to cover all the ingredients
5) Add all masalas and mix
6) Place whole tomato on top, cover and pressure cook for 3 whistles
7) Cool the cooker, open and hand blend the ingredients
8) Heat 1/2 tbsp. ghee add a pinch of asafoetida, green chili and onion fry nicely add the mashed/ cooked vegetables and stir blend
Serve hot with paratha/chapati or steamed rice.
This masala spicy sabji goes very well with chapati and hot rice. The speciality of this curry is pepper powder use fresh crushed pepper for the ultimate taste.
Ingredients:
- White Button Mushroom - 250 gms
- Onion Big - sliced
- Tomatto small - 1no. Chopped (Optional)
- Green Chilies - 3 nos
- Garlic Paste - 2 tsp
- Ginger Paste - 2 tsp
- Black Pepper Powder - 4 to 5 tsp
- ?Fresh Coriander Leaves/ Cilantro
- Salt as per taste
- Oil
Time Required: 20 minutes
Method:
1) Nicely clean and wash the button mushroom and dice them into 4 pieces
2) Cook the mushroom in microwave for 4 to 5 mins. No need to add water as mushroom itself leaves enough water
3) Put a reasonable size heavy bottom pan on the range and heat oil.
4) Add garlic + ginger paste and fry for a minute or so and then add onion and fry till onions turn brown.
5) Add tomato and fry for about 2 minutes.
6)Add salt, curry leaves and black pepper powder
7) Add the mushroom and mix well and cook it for 2 to 3 mins
8) Garnish with coriander leaves and serve hot.
For Variations: For different taste, you can add peas, tomatoes, garam Masala, red chili powder, coriander Powder and turmeric Powder
As my husband said, I love South Indian dishes but it is long time to try something else so "SURPRISE ME"…. Yes that's what he said so I thought to try Rajasthani Recipes. The Famous Gatte ki Sabji. To my utter surprise it came out so good and my hubby loved it and given me the green signal to repeat it. :) So, here is the recipe...
Ingredients:
~For Gatte
- Chick Pea Flour/ Besan Powder - 1 cup
- Turmeric Powder /Haldi - 1/2 tsp
- Red Chili Powder - 1/2 tsp
- Carom Seeds / Ajwain - 1 tsp
- Coriander Seeds Powder /Dhaniya Powder - 1/2 tsp
- Salt - as per taste
- Curd - 1/4 cup
- Oil - 2 tbsp
~For Gravy
- Onion - 1 cup finely chopped
- Tomato - 1 cup finely chopped
- Ginger - 1/2" piece grated
- Garlic - 4 flakes crushed
- Yogurt/ Dahi - 1 cup
- Coriander Seeds /Dhania Powder - 1 tsp
- Cumin / Jeera Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Dry Mango Powder/ Amchur - 1/2 tsp
- Garam Masala - 1/2 tsp (Mixture of many Indian
spices - Available in Indian store)
~For Seasoning
- Mustard Seeds /Rai - 1 tsp
- Cumin Seeds /Jeera - 1 tsp
- Salt - as per taste
- Oil - 2 tsp
Time Required: 30 mins
Method:
~Gatte Preparation:
1) Take a bowl add besan and add all other masala ingredients and slowly add the curd and make a firm dough (do not add more curd while mixing otherwise it will be more sticky and it becomes difficult to roll it)
2) Once done take picee of dough in hand with tsp of oil and roll it in a cylinderical shape and put rolled gatte into hot water and cook it for 10-15 mins.
3) Once the gatte rolls are cooked drain the water and chop them in to 1/2 inch thick gate & don't throw the gatte ka water preserve it we could use this for gravy
~Gravy Preparation:
1) Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter
2) Add garlic + ginger paste and fry for a minute or so and then add onion and fry till onions turn brown.
4) Add tomato and fry for about 2 minutes.
5) Add salt, all other powders and Garam Masala and mix well
6) Add the dahi/curd and cook it for 2 to 3 mins or till the curd seperates from oil
7) Add the cooked gatte and 1 cup of gatte cooked drained water and mix well and cook for 3 to 4 mins. or till raw smell of masalas disappear
8) Garnish with chopped coriander leaves
Yummy super tasty gatte ki sabji is ready to serve with chapati :)
It is one of our favorite tea time snack! As this is easy to prepare and low in calories. It taste great with garlic flavor.
Ingredients:
- Puffed Rice/ Pori / Murmura - 5 cups
- Peanuts - 1/4 cup
- Roasted Gram / Pottu Kadalai - 1 tbsp
- Curry Leaves Few
- Green Chili- 2 nos.
- Mor Molaga / Dry Marinated chili - 3 nos. (Optional) - Available in Indian store
- Garlic - 4 flakes
- Turmeric Powder - 1 tsp
- Red Chili Powder - 2 tsp
- Salt - 1 tsp
- Mustard Seeds- 1 tsp
- Urud Dal / White Lentils - 1tsp
- Oil - 3 tsp
Time Required: 10 mins
Method:
1. Heat a pan and fry the peanuts and roasted gram, once these are nicely roasted transfer them in to plate
2. In the same pan add 3 tsp oil, add mor molaga or green chili, mustard seeds , urud dal, garlic, curry leaves, salt, turmeric powder, and red chili and fry them nicely
3. Add the peanut and roasted gram and puffed rice/pori and mix well so that each grain of puffed rice is coated with spicy mixture.
Store it in a air tight jar. Enjoy this guilt free snack whenever you want.
This creamy and delicious finger linking tangy spicy thogayal/chutney goes very well with white hot rice, Rasam and even with South Indian breakfast dishes.
Ingredients:
- Big Ridge Gourd / Peerthangai - 1 no.
- Urud Dal / White Lentils - 2 tbsp
- Hing/Asafoetida - 1/4 tsp
- Tamarind / Imli - Tiny Ball
- Red Chili - 4 nos.
- Salt as per taste
- Oil - 1tsp
Time Required: 20 min
Method
1) Wash and cut the ridge gourd in to pieces. Interesting part is you can use the outer skin of this vegetable.
2) In a pan heat oil add urud dal, red chili once these ingredients are nicely roasted transfer them in to a plate
3) In the same pan add the chopped peerkangai/ridge gourd saute the vegetable until soft
4) Let it cool. Transfer everything in a mixie jar add tamarind, salt, Hing and grind it to a fine paste
Enjoy this spicy chutney with hot rice.
One more comforting breakfast. For smooth soft idli use the 4:1 ration of ingredients. No need of poha/Avil/Flattened rice or sada rice or any other ingredients. It is good to grind it in grinder instead of mixie. The taste and smoothness will differ at the same time batter will be doubled in volume and while mixing use your hands it helps to fluff the batter more.
Ingredients:
- Idli Boiled Rice - 4 cups
- Round Urad Dal / whole White Lentils - 1 cup
- Methi /Fenugreek seeds - 1 tsp (Optional)
- Salt - 3 tsp
Method:
1) Thoroughly wash the rice and urad dal and soak rice and urad dal separately in water for at least 7 hours.
2) Grind them separately, and mix them together with salt. (use your hand to mix well)
3) Keep it overnight for fermentation
4) Grease the Idli plate with veg. oil or butter & fill each slot with batter
5) Pressure cook it without using the whistle for 15 mins.
6) Leave it 5 to 10 min. before opening the lid. This will help to remove the cooked idli smoothly
Serving:
Ingredients
- 2 cups Rice
- ½ cup Moong Dal / Green Gram Split
- 5 cups Water (apprx. twice the quantity of rice and dal)
- 1 tsp Jeera / Cumin Seeds
- 1/2 tsp Black Pepper Powder
- 1 tsp Turmeric/Haldi powder
- ½ tsp Red Chili powder(optional)
- ¼ tsp Asafoetida/Hing
- Salt to taste
Time Required: 30 mins
Method:
1) Wash
rice and moong dal, drain and keep aside.
2) Heat
oil in pressure cooker pan, add pepper powder and jeera, allow to splutter, then
add haldi, and asafoetida.
3) If
you want you can also add vegetables of your choice like green peas,
potatoes, onions etc. Stir fry the vegetables till soft. Add red chili
powder(optional).
4) Now
add rice + dal and water (apprx. twice the quantity of rice and dal). And
then add salt.
5) Cover
and pressure cook the khichadi. 3 whistles is enough. Smear some ghee.
6) Serve
hot with Kadi and roasted papad.
*Papad means- It is one type of Indian fryums in a shape of thin, disc shaped often
made from black gram/white lentils & rice.
Ingredients:
- 3 medium. potatoes boiled and peeled
- 1 cup curd or yogurt whisked
- 1 tsp. red chili powder
- 1 tsp. salt
- 1/2 tsp. dhania/Coriander Seeds powder
- 1/4 tsp. Haldi/ turmeric powder
- 1/4 tsp. garam masala - (Mixture of many Indian
spices - Available in Indian store)
- 2 pinches Hing/ Asafoetida
- 1 stalk curry leaves
- 1 tbsp. Fresh coriander leaves/Cilantro chopped
- 1 1/4 cup water
- 1/2 tsp. each ginger, garlic grated
- 2 green chilies slit
- 1 tsp. each cumin, mustard seeds
- 1/4 tsp. wheat flour
- 1 tbsp. oil
Time Required:30 minutes.
Method:
1) Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep aside.
2) Mix all the dry masala in 1/4 cup water.
3) Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, green chili and curry leaves.
4) Add the masala mixture and fry for 2 minutes.
5) Add whisked curd and fry for 3 minutes or till the curd loses its whiteness. Stir continuously
6) Add the remaining water and all the potato and flour. Stir well.
7) Boil and simmer for 10 minutes or till gravy thickens
8) Garnish with chopped coriander leaves.
Serve hot with thin wheat chappati and rice.
7 Cup Burfi as the name imply, is made of seven cups of the total ingredients. There are many variations of this recipe; some fry the besan and coconut then mix with rest of the ingredients. But trust me; there is no need of this!!! Read on how to make delicious 7 Cup Burfi.
Ingredients:
- 1 cup Ghee /Clarified Butter
- 1 cup Besan Flour / Chickpea Flour
- 1 cup fresh shredded Coconut
- 1 cup Milk
- 3 cups Sugar
Time Required: 30-35 mins
Method:
1) Heat a heavy bottom pan, pour half of the ghee and keep aside the rest. Mix all the ingredients in the pan.
2) Now let the mixture cook on medium flame. Keep stirring in between so that it doesn’t stick to the bottom of the pan.
3) After 20 -25 mins when the mixture starts to boil pour the remaining ghee.
4) Let it cook, till the entire mixture comes together, hardens a bit and start leaving the pan. The mixture should become thick.
5) Now remove from heat and pour the mixture on a greased plate. Let it cool for sometime i.e. when it is cool enough to touch(don't cool it for long time), cut out burfis with a sharp knife.
6) If you let it cool for longer time, then the mixture becomes tough and burfis cannot be engraved.
Tip:
1)If the burfi mixture is stuck to the greased plate, such that you can remove the burfis, then heat the pan for about 2 mins.
2)While grating coconut keep in mind not to grate the brown part, otherwise brown flakes can be seen in the burfis which is not a good sight.
As name itself suggest masala so, i have added the most of the ingredients. You will find many varieties of vada recipes in south India. This one is our favorite one. Having masala vada with a cup of Elaichi chai/Cardamom flavor Tea.... you will be in heaven!
Ingredients:
- Split Bengal Gram (chana dal) -- 1 cup
- Split Green Gram (moong dal) -- 1/4 cup (optional)
- Chopped Onion -- 1/2 cup
- Chopped Green Chili -- 3 nos.
- Cilantro/ Coriander Leaves few
- Curry Leaves few
- Mint/ Pudhina leaves few
- Cinnamon stick half inch (optional)
- Fennel Seeds (optional)
- Cloves -- 2 no.
- Ginger Paste -- 1 tsp.
- Garlic -- 1 tsp.
- Salt to taste
- Oil to deep fry
Time Required: 30 minutes
Method:
1) Mix the two dals and soak for 2 to 3 hours.
2) Drain water from the soaked dal. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water).
3) Crush cinnamon stick and cloves into powder and add to the paste. Add raw chopped onion, garlic, ginger and green chili, coriander leaves, mint and curry leaves. Mix well.
4) Make this dough into small balls (roughly half the size of a golf ball) and keep aside.
5) In a deep skillet warm oil and deep fry the flat balls on low heat until brown.
Yummy tasty, crispy, spicy masala vada is ready to eat. :) You can serve it with chutney or sauce.
Tip: First grind 2 tbsp dal to a fine paste without adding water this method will hold/bind the vada together better.
Variations: You can add mushrooms too. This tastes good. (Wash and chop the mushroom and cook it in microwave for 2 to 3 mins. no need to add water, as mushroom itself leaves water.
