Ingredients

3 tablespoon oil
Salt to taste
3 cup refined flour (maida)
1 teaspoon carrom seeds (ajwain)
Oil to deep fry

How to make Khasta Puri

• Mix everything refined flour, carrom seeds, salt and 3 tablespoon of oil.
• Mix in enough warm water to make a firm dough.
• Keep covered for an hour.
• Make small size balls and roll out puris.
• Heat up oil and deep fry the puris on medium heat up till golden and crisp.

Ingredients

200 grams mangodi
200 grams potatoes200 grams
2- 3 red chillies whole
1/2 teaspoon cumin seeds
2 tablespoon bengal gram flour (besan)
1 tablespoon red chilli powder
1/2 cup yogurt
2 tablespoon coriander powder
1 tablespoon oil.
1 tablespoon coriander seeds
1 tablespoon ginger paste
Salt to taste
2 tablespoon tomato puree
1 teaspoon garam masala powder
1 teaspoon turmeric powder
100 grams coriander leaves
1 bay leaf

How to make Aloo Mangodi

• Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it.
• Peel, wash and cut potatoes into 1 centimeter cubes.
• Keep aside in water.
• Dry roast mangodi on hot tawa until crunchy and slightly browned.
• Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.
• Mix in potatoes and stir fry stirring constantly until golden brown.
• Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.
• Mix in garam masala powder and cut coriander leaves.
• Stir fry for a further few minutes and serve hot.

Ingredients

2 inch cinnamon
3 – 4 green chillies chopped
1 cup bengal gram, black (kale chane)1 cup
1 teaspoon garam masala powder
1 1/2 cup yogurt
2 tablespoon oil2 tablespoons.
2 teaspoon coriander powder
1/4 teaspoon asafetida
4 teaspoon bengal gram flour (besan)
1 teaspoon turmeric powder
1 medium sized onions
1 teaspoon red chilli powder
2 -3 black cardamoms
Salt to taste
1 cup coriander leaves chopped
1 teaspoon cumin seeds
2 tablespoon pure ghee2 tablespoons
2 teaspoon chaat masala
5 – 6 cloves

How to make Chane Jaiselmer ke

• Soak bengal gram overnight in 4 cup water.
• Drain, mix in 6 cup of water and pressure stir fry till done.
• Mash the grams slightly.
• Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
• Mix in asafoetida and choped green chillies, sauté.
• Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sautéed whole garam masala.
• Keep stirring till it boils.
• Mix in the grams along with the water they were boiled in.
• Mix in salt to taste.
• Mix well.
• Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
• Serve hot decorated with cut coriander leaves and onion rings.

Ingredients

1 cup rice1 cup
1/2 cup carrots chopped
2 tablespoon ghee
1 cup cauliflower florets
1/2 cup green gram divide (moong dal)
1 cup peas
1/2 cup french beans chopped
A pinch asafoetida
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
4 cup water

How to make Vegetable Khichdi

• Wash rice and dal together.
• Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
• Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
• Mix in 4 cup of boiling water and salt.
• Cover and stir fry on low heat up till done.
• Serve with pure ghee.

Ingredients

250 gm Ladyfingers
1-1/2 teaspoon Fennel seeds (Saunf)
3 teaspoon Bengal gram flour
4 Green chillies
1/2 teaspoon Onion seeds (Kalonji)
4 tablespoon Oil
1/2 teaspoon Red chilli powder
1/2 teaspoon Turmeric powder
1 teaspoon Cumin powder (Jeera Powder)
1/4 teaspoon Cumin Seeds
1 teaspoon Coriander powder (Dhania Powder)
1 teaspoon Garam Masala Powder
1 teaspoon Dry mango powder (Amchur)
Salt to taste

How to make Rajasthani Bhindi

• Rinse and wipe the ladyfingers.
• Snip off the two ends and cut on one side.
• Combine bengal gram flour, 1 teaspoon fennel seeds and all other dry masalas except cumin and onion seeds in a bowl, mix well.
• Add salt and a tablespoon of oil to it.
• Fill this masala into the ladyfingers, set aside.
• Heat up 3 tablespoon of oil and fry rest of the fennel seeds, cumin seeds, green chillies and onion seeds for a minute.
• Add stuffed ladyfingers to it and stir fry for 5 minutes.
• Cover and fry till they are cooked, stirring occasionally.
• Uncover and stir fry until the ladyfingers are crunchy.

Ingredients

½ cup Plain Boondi
1 teaspoon Garam Masala Powder
½ teaspoon Red Chili Powder
3 tablespoon Oil
3 Red Chilies, whole
¼ teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 pinch Asafoetida
1 tablespoon Bengal Gram Flour (besan)
1 cup Yogurt (sour)
2 Pappads, big size
Coriander Leaves (for garnish)
¼ teaspoon Cumin Seeds

How to make Papad Ka Shaak

• Roast the pappad and then break it into medium-sized pieces in a bowl.
• Now, take another bowl and put yogurt, besan and a cup of water in it and whisk well.
• Take a pan and heat water in it. Soak pappad and boondi in this hot water, for 2 to 3 minutes. Strain it and keep it aside.
• Take another pan and heat oil in it. When hot, put cumin seeds in it.
• When the seeds start to crackle, put asafoetida and broken red chilies in it and fry it for a minute.
• Now, put red chilly powder and beaten yogurt in it and stir continuously.
• When the mixture starts to boil, mix pappad and boondi in it and let it boil for 2 to 3 minutes.
• Garnish it with cut coriander leaves and serve hot.

Ingredients

½ cup Milk /water
4 Moong Dal Papads
Oil to deep fry (if frying)
For The Filling
I medium Onion (finely chopped)
2 tablespoon Coriander Leaves (finely chopped)
Salt (according to taste)
1 Capsicum (finely chopped)
1/2cup Paneer (grated)
1 tablespoon Chaat Masala
2 Green Chilies

How to make Paneer Bhare Papad

• Break the papad into halves and keep them aside.
• Mix all the ingredients except the oil for the filling.
• Now roast the papads one piece at a time and when they are still hot roll them to form ½” diameter cylinders.
• Spoon in the stuffing carefully and serve hot.
• Alternatively you can apply a little milk or water on the papads, put in the mixture on one side and roll cylindrically. Deep fry in hot oil and serve.

Ingredients

3 pinch Asafoetida
3 cup Bengal Gram Flour (besan)
1 teaspoon Red Chili Powder
3½ tablespoon Mustard Oil
2 cup Fenugreek Leaves (methi), chopped
1 teaspoon Coriander Powder
Salt, to taste
For Tempering
3½ tablespoon Mustard Oil
1 teaspoon Dry Mango Powder (amchur)
1 teaspoon Mustard Seeds
1 teaspoon Garam Masala Powder
1 Whole Red Chili, crushed
2 pinch Asafoetida
1 teaspoon Coriander Powder

How to make Methi Ke Gatte

• Take a bowl and mix fenugreek leaves, gram flour, asafoetida, red chili powder, coriander powder and salt in it. Stir well.
• Now, put mustard oil and some water in it and knead it to firm dough.
• Divide it into equal parts and roll it into cylinderical-shape, on a flat surface.
• Boil water in a pan and add the cylinderical dough (gatte) to it. Boil them for 15 to 20 minutes.
• Drain out water and cut the gatte in 1-inch long pieces.
• Take a pan and heat oil in it, to smoking point and then let it cool.
• Heat again and mix in asafoetida and mustard seeds.
• When the seeds start to crackle, mix in the gatte.
• Put coriander powder, crushed red chili, garam masala powder and amchur powder in it and stir well.
• Serve hot with chapattis.

Ingredients

200 grams Besan
250 grams Curd
1 teaspoon Dhaniya powder
2 teaspoon Oil
2 tablespoon Ghee
1 teaspoon Red chilly powder
1 teaspoon Salt
1 pinch Haldi

How to make Shahi Gatte Curry

• Mix besan while adding 1/2 teaspoon salt, 1/2 teaspoon red chilly powder, 1/2 teaspoon. dhaniya powder and ghee.
• Make a stiff dough. Make 5-6 thin and long strips of the dough.
• Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
• Strain the curd through a strainer. Add 1/2 teaspoon. salt, 1/2 teaspoon red chilly powder, 1/2 teaspoon. dhaniya powder and haldi to the curd. Mix well.
• Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
• Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
• Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.

Ingredients

100 g Sangar
1 pinch Asofetida (hing)
1 Bay Leaf
5 teaspoon Amchur (dry and soaked)
4 tablespoon Mustard Oil
½ teaspoon Cumin Seeds (jeera)
6 Red Chilly (dry)
1 cup Water
1 teaspoon Mustard Seeds (grounded)
½ cup Curd
1 teaspoon Amchur
For Masala
Water, for soaking
½ teaspoon Turmeric Powder (haldi)
1/2 teaspoon Sugar
½ teaspoon Dhaniya Powder
1 teaspoon Garam Masala
½ teaspoon Red Chilly Powder
1 teaspoon Amchur Powder

How to make Sabz Sangar

• Take a bowl and soak sangar in enough water (to which 1/2 teaspoon haldi has been added) for whole night.
• In the morning, put the sangar in the cooker (with water) and allow one whistle, before turning off the gas.
• Strain the sangar through a strainer and preserve the strained water.
• In a small bowl, soak all the ingredients for the masala (except haldi) in enough water, for 30 minutes.
• Take a heavy bottomed pan and heat mustard oil in it.
• When hot, put grounded mustard seeds, hing, cumin seeds, bay leaf and dry red chilly in it.
• Now, add masala paste to it and mix. Put curd, sangar and soaked amchur in it and mix for 2 minutes.
• Put a cup of water in it and cook for 10 to 15 minutes on medium flame.
• When cooked, remove from flame and serve hot with dal ke paranthe.