Amle Ka Murabba -Rajasthani recipe

This is my 6 th Rajastani recipe.As you people know that these days i am searching through Rajasthani flavors .Again my classes were restarted but i think i will get one week Onam holidays.Amle means Gooseberry ,Amle ka murabba means it is gooseberry preserved in Sugar syrup.Its ingredients were few,easy to make,and can be preserved for long time.Simply it is a winter preservative.When a lots of gooseberries are available in the market you can make use of this recipe.

Ingredients needed to make Amle Ka Murabba 

1.Gooseberry -1 kg
2.Sugar-11/2 kg
3.Saffron-few strand
4.Black cardamom powder - 1 ts
5.Water -1 1/2ltr


How to prepare the Amle Ka Murabba

1.In a wide bottom pan place the washed gooseberries with water and bring it to boil for atleast 15 mts till the gooseberries become tender.Better cover the gooseberry with a lid this will make the cooking easier.

2.Now drain the goosberry and allow it to cool.

3. Now for making the sugar syrup in another pan heat the sugar with one and half ltrs of water and bring it to one thread consistency.

4.Now add the cooked amla ,cardamom powder and saffron to it and cook it another 5 mts.

5Now allow it to cool and store it in air tight container ....

Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency - See more at: http://www.sanjeevkapoor.com/amle-ka-murabba.aspx#sthash.HUTX8GTU.dpuf

Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency - See more at: http://www.sanjeevkapoor.com/amle-ka-murabba.aspx#sthash.HUTX8GTU.dpuf

Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency - See more at: http://www.sanjeevkapoor.com/amle-ka-murabba.aspx#sthash.HUTX8GTU.dpuf

Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency - See more at: http://www.sanjeevkapoor.com/amle-ka-murabba.aspx#sthash.HUTX8GTU.dpuf

Aam aur Chane Ka achar - Rajastani recipe

Aam aur chane ka achar this my 5th rajashtani recipe.All over India during summer season magoes are available in plenty. The major difference beween this pickle and our kerala style pickle is that we do not use this kabuli chana for pickle.And the Rajastani people use the mustard seed oil for thepickle instead of that we are using the gingerly oil.

Ingredients needed to make Aam Aur Chane Ka Achar

1.Raw mango grated - 11/2 cup
2.Kabuli chana (chickpeas)- 1/4 cup
3.Red chilli powder- 2 tsp
4.Turmeric powder - 1 tsp
5.Fenugreek seed powder - 1 tsp
6.Fenugreek seeds - 1 tsp
7.Kalonji (nigella )- 1 tsp
8.Asafoetida- 1/4 tsp
9.Fennel seeds-1 tsp
10.Red chillies - 5 no
11.Salt
12.Mustard oil- 1 1/2 cup

How to make the Aam Aur Chane Ka Achar

1. Peel the skin of the raw mango and grate it.Now combine the grated mango with Salt and turmeric powder and leave it for 30 mts.Squeeze all the water out of it and keep it aside.

2.Now soak the  fenugreek seed and kabuli chana overnight in the mago water .Refregerate the grated mango

3.Slightly dry roast fennel,nigella, whole red chillies and fenugreek seeds to remove the moisture .Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture along with the grated mango. Mix well.
4. Heat the mustard oil till smoking point.let it cool down completely then add in the mango mixture.The pickle is ready to eat after 6 to 7 days.Store it a cool dry place for upto one year

Daal Baati Churma -Rajastani recipe

This is my third Rajastani recipe,and this is the most famous recipe.Baati means round balls made up of wheat flour(atta) which was baked over fire wood.If you have no firewood is there you can bake it in the oven.But traditional Rajastani recipe follows the firewood method.Baatis are served with daal and churma with ghee.Panchamel dal is rajastani delicacy where five daals where cooked together with spices.

Ingredients needed to make Baati

1.Wheat flour - 1cup
2.Semolina-1/4 cup
3.Basen-1/4 cup
4.Salt
5.Ghee-5 tsp
6.Milk - 5 tsp

Ingredients needed to make the Panchamel Daal

1. Bengal gram(chana dal)-1/4 cup
2.Pegin pea(Tuvar daal/Arhar dal)-1/4 cup
3.Split Green gram(Moong daal)-1/4 cup
4.Whole red lentils(masoor dal)-1/4 cup
5.Split black gram (urad dal)-1/4 cup
6.Chilli powder - 3 tsp
7.Coriander powder - 1 tsp
8.Turmeric powder - 1/4 tsp
9.Garam masala powder - 1/2 tsp
10.Cloves - 3 no
11.Cumin seeds -1 tsp
12.Asafoetida- a pinch
13.Ginger garlic paste - 1 tsp
14.Ghee- 3 tsp
15.Salt as needed



How to make Baati

1.Knead all the ingredients well except the ghee .You can add water to make dough or use the milk for the dough.

2.Keep the dough for 15 mts and now divide the dough in to lemon sized balls.Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.

3. Heat the firewood or your oven and put the baatis on the grill of your oven or spred it over a sheet on the firewood . Cook them on a medium heat for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.When the balls get a light golden color it will be ready to served.Brush a little ghee on the upper side of the baati.

How to make Panchamel Daal

1. Wash the dals well and soak the dal for atleast 2 hours that will help the cooking of dal.Now pressure cook the dal for 2 to 3 whistles or till the dal is cooked.

2.Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds,  and asafoetida. When the cumin seeds crackle, add the ginger garlic paste and saute it well.

3.Add red chilli powder,coriander powder,turmeric powder ,garam masala powder to it.

4.Now add the cooked dal and salt to it.Now cook for another 5 mts and if water is needed then add water to it.

5.Garnish it with chopped coriander leaves......

ALOO PETHE KA SAAG -Rajastani recipe

As my computer exams were over today and tomorrow i am free.I spend a lot of time in watching TV.On watching my favourite masterchef Junior season show in star plus i noticed DEVENDAR from Rajastan .It reminded me the smell and beauty of Rajastan.So i decided to search through Rajastani recipies.From today onwards for two days in and out i will be a complete Rajastani.Get ready for the first recipe.....Aloo Pethe Ka Saag.Pethe means the red pumpkin.It is vegetable dry dish which can be served with Puri and Parathas.....
Ingredients needed for Aloo Pethe Ka Saag

1.Potatoes-1 cup
2.Red pumpkin-1 cup
3.Cloves- 2 no
4.Cinnamon- 1 stick
5.Cardamom- 2 no
6.Bay leaves- 2 no
7.Salt
8.Ghee
9.Curd - 1 cup
10.Ghee -2 tsp
11.Kalonji(Onion Seeds)-1 tsp
12.Mustard- 1/2 tsp
13.Cumin(jeera)-1 tsp
14.Asafoetida(hing)- a pinch
15.Chilli powder -2 tsp
16.Coriander powder-1 tsp
17.Turmeric powder-1/2 tsp
18.Amchur powder-1 tsp
19.Tomatoes - 2 no

How to prepare ALOO PETHE KA SAAG

1.Heat the ghee in a pan and now add the mustard seeds,wait for it to pop,add cinnamon,cardamom,jeera,cloves,bay leaves,kalonji seeds.

2.Now add tomatoes to it and cook it well.

3.Add the square pieced potatoes and pumpkin to it .Add salt as needed and cook it well by covering it with a lid in slow flame.If needed you can add water to cook it.

4.When it is cooked well add the red chilli powder,coriander powder,turmeric powder ,asafoetida,amchur powder to it.

5.Now add the beaten curd to it and mix it well with the vegetables.

6.You can add chopped corianderleaves for garnishing...... 

Baigan Ka Bharta -North Indian recipe

Yesterday i had a busy shedule as my sister -in law's friend and his family came to my house for vacation.I was totely confused ,because they were strict vegetarians and they are north indians.Then one of them her name is Kamala Aunty she helped me a lot.This recipe is from her and with out any hesitation she cooked the baigan for us.If you are a vegetarian either north indian or south indian try this out you all like it.With less number of ingredients and easy to cook.

Ingredients needed to make Baigan ka Bartha

1.Baigan (Brinjal) - 4 no
2.Onion - 2 no
3.Tomatoes - 2 no
4.Green chillies - 4 no
5.Cumin seeds (jeera ) - 1/2 tsp
6.Salt
7.Chilli powder - 1 tsp
8.Turmeric powder - 1/4 tsp
9.Ginger chopped - 1 tsp
10.Oil - 2 to 3 tsp

How to make Baigan Ka Bartha

1.Either you can cook the baigan in the pressure cooker for two whistle. Or Roast the baigan in a gas burner over medium heat.Frequently turn the egg plant up and down till it becomes roasted well.

2.When the baigan become cool peel the skin of the baigan .Then mash it well with a spoon.

3.Now heat the oil in a kadai or non stick pan and then add the chopped onions and green chillies to it .When it is sauted well add the chopped ginger to it .If you like add curry leaves also.

4.Add salt ,red chilli powder,turmeric powder to it and mix it well.Then add the chopped tomatoes to it and saute it again for another 3 mts.

5.When it is all done add the mashed baigan to it and mix it well.

6.Now fry the baigan bartha for another 6 to 7 mts more this will add more taste to the bartha.

7.Now heat 1 tsp oil and splutter the cumin seeds in it pour this to the bartha .

Ridge Gourd Chutney (Beerakaya Pachadi) -Andra Recipe

Yesterday my neighbour gave me the special ridge gourd chutney that she made .Wow it taste is super .Today i am going to prepare this Beerakaya Chutney.It is a typical Andra Recipe.In Kerala we call this ridge gourd as churakka ,and we do not make chutney from this churakka.

Ingredients to make Ridge gourd Chutney

1.Ridge gourd(Beerakaya) - 1 no

2.Tomatoes - 2 no

3.Green chillies - 4 to 6

4.Coriander leaves

5.Tamarind - one gooseberry size

6.Garlic cloves - 4

7.Salt

8.Oil - 3 to 4 tsp

9.Cumin seeds(Jeera) - 1/4 tsp

10.Turmeric powder - a pinch

For seasoning

1.Mustard seeds - 1/4 tsp

2.Curry leaves

3.Dry red chillies - 2

4.Urad dal/Minapa pappu - 1/2 tsp

5.Chana dal(Senaga pappu) - 1/2 tsp

How to make ridge gourd Chutney

1.Wash the beerakaya really well and then peel the skin of the ridge gourd .Not necessary to remove the skin completely. Cut the ridge gourd in to small pieces.

2.Heat 2 tsp oil in a pan and then saute the slitted green chillies along with cumin seeds in it .when it saute well remove it from the oil and keep it aside.

3.Then in the same pan add the ridge gourd pieces with tomatoes and saute it well.

4.When it saute well add the garlic cloves ,coriander leaves,tamarind ,turmeric powder and salt to it.

5.Remove it also from the oil and keep it aside.When it becomes cool grind it along with green chillies and cumin seeds.

6.Then heat the oil again and add the mustard seeds ,chana dal,urad dal and red chillies to the oil.When the popping sound comes out turn off the fire and add this seasoning to the chutney.