Ingredients
2-3 medium sized papads
1/4 teaspoon cumin
1 tablespoon curds
1/4 mustard seeds
1/2 teaspoon chilli powder
1 tablespoon ghee
1-2 pinches turmeric
1 teaspoon chopped coriander
1-2 pinches asafetida
Salt To Taste
1 cup water
How to make Papad Sabzi
- Break the papads into 1 inch squares.
- Heat ghee in a saucepan, add seeds.
- Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
- Add turmeric, water and salt. Boil.
- Add papads and coriander.
- Boil for 3-4 minutes.
- Serve papad ki sabzi hot with chappatis.
Popularity: 1% [?]
Ingredients
100 grams Mung Dal
3 – 4 Curry Leaves
1 1/2 teaspoon Salt
1 pinch Soda
200 grams Curd
2 cup Oil for frying pakories
1 teaspoon Red chilly powder
1/2 teaspoon Mustard seeds (motti)
2 Red chilly (sabut and dry)
2 tablespoon Oil (for tadka)
1 teaspoon Dhaniya
1 pinch Haldi
How to make Pakori Kadhi
- Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
- Add 1teaspoon salt, 1/2teaspoon. red chilly powder, 1/2 teaspoon. dhaniya, 2 teaspoon. mungdal paste and haldi. Mix well and keep aside.
- Now take the dal and add 1/2 teaspoon salt, 1/2 teaspoon red chilly powder, 1/2 teaspoon. dhaniya and soda. Mix well.
- Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
- Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
- Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.
Popularity: 1% [?]
Ingredients
2 Cups soaked Moong Dal
2 Cups ghee
1 Cup milk
3/4 Cup khoya
2 Cups sugar
1/2 Cup mixed dry fruits (Almonds, Cashewnuts, and Raisins)
How to make Moong Dal Halwa
- Grind the soaked dal using little water to make a paste.
- Prepare sugar syrup.
- Heat ghee and add moong dal paste to it.
- Stir it properly.
- Reduce the flame, add milk to it and cook until the milk thickens.
- Add sugar syrup to the moong dal and mix it well.
- Cook it for 5 minutes.
- Now add khoya till it dissolves.
- Adorn it with dry fuits.
- Moong Dal Halwa is ready.
Popularity: 1% [?]
Ingredients
1 tablespoon vegetable fat (ghee)
1 teaspoon turmeric powder
1/2 teaspoon coriander seeds
2 cup bengal gram flour (besan)
Oil for deep frying
Salt to taste
4 curry leaves
1 teaspoon red chilli powder
A pinch baking powder
1/4 teaspoon cumin seeds
2 cup yogurt
2 cup coriander leaves chopped
1 teaspoon green chillies chopped
1 teaspoon red chilli powder.
1 teaspoon turmeric powder
How to make Makki Paneer Pakora
- Keep 2 tablespoon besan aside for kadhi.
- Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt.
- Mix in water little at a time to make hard dough.
- Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
- Take off and cut into small pieces.
- Deep-fry these pieces in medium hot oil until lightly browned.
- Remove and leave aside.
- Mix remaining besan with curd thoroughly.
- Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment.
- Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
- Mix in water, adjust salt and stir fry until it returns to medium thick consistency.
- Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.
Popularity: 1% [?]
Ingredients
1 Cup rava
1/4 teaspoon Cardamom powder
1 Cup sugar
2 Pinches saffron, soaked in 1 tablespoon warm milk
5 Piece pistas, slivered
3 tablespoon Ghee
5 Piece almonds, slivered
Few drops yellow colour
10 Raisins
2-1/2 Cups water
How to make Kesari Bhaat
- Take a large heavy pan and heat ghee in it.
- Add rava and roast over low heat for about 7 to 8 minutes until aroma exudes, keep stirring.
- Meanwhile, put water on medium-high heat, add sugar and bring it to a boil.
- Add this water to the rava, little at a time, mix well.
- Combine more boiling water with it if grain is hard.
- Add the remaining ingredients except colour, save a little amount of almonds and pistas for garnishing.
- Cover and simmer until ghee separates.
- Combine colour with it, mix well.
- Garnish Kesari Bhath with almonds and pistas.
Popularity: 1% [?]
Ingredients
500 grams Lamb
2 teaspoon Garlic Paste
100 grams Onions (chopped)
Water as required
10 grams Coriander Leaves (chopped)
1/2 teaspoon Garam Masala
100 grams Oil
For Marinade
3 tablespoon Onion Paste
2 tablespoon Coriander Seeds (grounded)
100 grams Curd
10-15 Red chillli (powdered)
1/2 teaspoon Turmeric powder
Salt to taste
How to make Lal Maas
- Mix all the ingredients of the marinade in a bowl.
- Add the lamb pieces and leave it aside for 15 minutes.
- Now heat oil in a pan.
- Add onions and fry till they turn light brown.
- Keep aside a little of the brown onions to use for garnish.
- Add lamb mixture and cook it until oil gets separated from the mixture.
- Boil a little water in pan and add garlic paste to it.
- Simmer the dish until lamb is cooked.
- Add more water if needed.
- Sprinkle garam masala and chopped coriander leaves.
- Laal Maas is ready.
Popularity: 1% [?]
Ingredients
2 heads of garlic, peeled and cloved
1 Juice Lemon
6-8 tablespoon red chili powder
1/4 teaspoon fennel seeds, toasted and ground
Salt to Taste
How to make Lahsun Ki Chutney
- Grind all the ingredients in a blender using very little water.
- Chill before serving.
- Keep in an airtight container, keeps for a couple of days.
Popularity: 1% [?]
Ingredients
2 cups long grained white rice
1/2 teaspoon saffron, soaked in 1 tsp milk
2 cups sugar
1/4 teaspoon nutmeg powder
1 cup ghee
1 teaspoon cardamom powder
l/2 cup chironji, coarsely ground
25 pistachios, chopped
25 almonds, blanched, chopped
4 cups milk
How to make Jaipuri Mewa Pulao
- Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
- Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
- As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
- Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.
Popularity: 1% [?]
Ingredients
1/4 cup cashewnuts (halved)
2 tablespoon pure ghee
1/2 cup sesame seeds (til)
200 grams sugar
How to make Jaipur Ki Gajak
- Grease a tray with a little ghee.
- Roast sesame seeds over a low heat up until lightly brown.
- Roast cashew nuts also until lightly brown.
- Combine sugar, remaining ghee and 2 tablespoon of water.
- Stir fry the mixture over medium heat up till it turns into a thick syrup.
- Take off from heat, stir in sesame seeds and cashew nuts.
- Mix well.
- Transfer the mixture onto a buttered tray and then level it.
- Make cuts as per the required size and shape and allow to cool.
- When cold, separate the pieces and serve.
Popularity: 1% [?]
Ingredients
For Rice
2 cup Basmati Rice
1 teaspoon Red Chilli Powder
6 tablespoon Ghee
2 teaspoon Garam Masala Powder
1 teaspoon Cumin Seeds
2 teaspoon Coriander Powder
3 Green Cardamoms
1/2 teaspoon Turmeric Powde
2 Black Cardamoms
1/2 teaspoon Asafoetida
2 inch Cinnamon
3 teaspoon Ginger Paste
2 Bay Leaves
1 cup Peas
5 – 6 Cloves
Salt to taste
For Gattas
Salt to taste
1/2 teaspoon red chilli powder
1/2 teaspoon cumin seeds
1 cup bengal gram flour (besan)
2 tablespoon yogurt
Ghee/oil to deep fry
1 tablespoon mint leaves chopped
A pinch soda bi carbonate
1/2 teaspoon turmeric powder
1/2 teaspoon ginger chopped
How to make Gatte Ka Pulao
- Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
- Divide into six equal parts and roll into cylindrical shape.
- Stir fry in two cup of boiling water for ten to fifteen minutes.
- Drain.
- Let the gattas cool a bit.
- Cut into 1″ pieces.
- Wash and soak rice for 1 hour.
- Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
- Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
- Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water.
- When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done.
- Serve hot.
Popularity: 1% [?]
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