Marwari Gatta Pulao

Ingredients:

    * 100 g bengal gram flour (besan)

    * 1⁄4 tsp bicarbonate of soda

    * 3 g coriander (dhaniya) powder

    * 4 g red chilli powder

    * 2 g garam masala

    * 30 ml refined oil

    * 2 tsp yoghurt (dahi)

    * 800 ml water for boiling the gattas

    * 300 g basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained

    * 45 g ghee

    * 4 cloves (iaung)

    * 1 cinnamon (dalchini) stick, 1" piece

    * 4 green cardamoms (choti elaichi)

    * 10 g turmeric (haldi) powder

    * 10 g raisins (kishmish), fried

    * 10 cashew nuts (kaju), fried

Method:

1. For the gatta, mix the first 6 ingredients well; add the oil and rub with fingers until well incorporated. Add a little water and knead into a stiff dough, Divide the dough into three equal portions, Make each portion into a 1/2" thick x 4" -long roll.

2. Boil the gatta rolls in a large pan and on high heat, uncovered, for 10-12 minutes. Remove, drain and cool. Cut each roll into 1/2"-long pieces and deep-fry the gattas until light brown.

3. For the rice, heat the ghee in a pan; add the whole spices and saute until the cardamoms change colour Add the drained rice and stir to coat the grains with the ghee. Add turmeric powder salt, and 3 cups water Bring to the boil. Lower heat, cover and cook until the rice is half done. Add the fried gattas and continue to cook until the rice is done,

4. Garnish with raisins and cashew nuts.

Aloo Ke Sooley

INGREDIENTS:

Potatoes, parboiled and halved lengthwise - 500 grams medium

Gram flour (besan) - 6 tablespoons

Rice flour - 1 tablespoon

Red chilli powder - 2 teaspoons

Turmeric powder - 1 teaspoon

Green cardamoms - 5-6

Roasted coriander seeds - 1 tablespoon

Roasted cumin seeds - 1 teaspoon

Yogurt - 4 tablespoons

Salt - to taste

Pure ghee - as required

METHOD:

In a large bowl combine gram flour, rice flour, red chilli powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water. Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200 C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with ghee, till golden brown. Serve with green chutney.

Besanwali Bhindi

INGREDIENTS:

Gram flour (besan) - 1/4 cup

Ladyfingers (bhindi), small - 400 grams

Salt - to taste

Turmeric powder - 1/2 teaspoon

Garam masala powder - 1 teaspoon

Roasted cumin powder - 1 1/2 teaspoons

Amchur powder - 1 teaspoon

Fennel seeds (saunf), crushed - 1 1/2 teaspoons

Red chilli powder - to taste

Coriander powder - 1 tablespoon

Oil - 4 tablespoons

Onion seeds (kalonji) - 1/2 teaspoon

Shallots - 8-10

METHOD:

Trim the lady fingers and make a slit on one side without cutting through.Take salt, turmeric powder, garam masala powder, roasted cumin powder, amchur, fennel seeds, red chilli powder and coriander powder in a small bowl and mix. Fill this mixture into the slits. Sprinkle the remaining mixture (if any) over the lady fingers and add a tablespoon of oil. Mix and set aside. Heat the remaining oil in a kadai, add onion seeds and sauté till fragrant. Add shallots and sauté for one minute. Add gram flour and sauté for a couple of minutes. Add the stuffed lady fingers and mix. Lower the heat, cover and cook, stirring occasionally, till the lady fingers get cooked and turn crisp. Serve hot.

Jodhpuri Vegetable Pulao

INGREDIENTS:

Cauliflower - 12 small florets

Fresh green peas - 1/4 cup

Basmati rice, soaked - 1 1/2 cup

Ghee - 1 1/2 tablespoons

Cumin seeds - 1 teaspoon

Fennel seeds (saunf) - 1/2 teaspoon

Raisins - 6-8

Cashewnuts, halved - 15

Almonds, halved - 10

Dried dates (chuhare), chopped - 2-4

Ginger paste - 1 tablespoon

Yogurt - 3/4 cup

Salt - to taste

Garam masala powder - 1/2 teaspoon

Black peppercorns, crushed - 10-12

METHOD:

Heat one tablespoon ghee in a deep non-stick pan. Add the cumin seeds and fennel seeds and sauté till fragrant. Add the raisins, cashewnuts, almonds and a little water and cook for a minute. Add dried dates and cook for a minute.Add the ginger paste and rice and sauté for a minute. Add the cauliflower and yogurt and mix well. Add salt, garam masala powder and freshly crushed peppercorns and mix. Add two cups of water and green peas and stir. Once the mixture comes to a boil, reduce heat, cover and cook on medium heat till done. Serve hot.

Dal Khilma

INGREDIENTS:

Split green gram skinless (dhuli moong dal) - 1 1/2 cups

Ginger - 3 inch piece

Green chillies, chopped - 3

Oil - 3 tablespoons

Asafoetida - a pinch

Cumin seeds - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Salt - to taste

Garam masala powder - 1/2 teaspoon

Lemon juice - 1 tablespoon

Fresh coriander leaves, chopped - 2 tablespoons

METHOD:

Chop half the ginger and cut the remaining into thin strips. Cook the dal with green chillies and chopped ginger in three cups of water till just done ensuring that the grains remain separate. Heat oil in a kadai, add asafoetida and cumin seeds. When the cumin seeds begin to change colour add turmeric powder and sauté for half a minute. Add the cooked dal, red chilli powder and salt and stir gently. Cook on low heat for two to three minutes taking care that the dal does not get mashed. Sprinkle garam masala powder and lemon juice. Garnish with coriander leaves and ginger strips and serve hot.

Aloo Ka Rasswala Shaak

INGREDIENTS:

Potatoes, boiled , 1/2 inch pieces - 4 medium

Yogurt - 1 cup

Gram flour (besan) - 1 tablespoon

Salt - to taste

Turmeric powder - 1/4 teaspoon

Pure ghee - 2 tablespoons

Cumin seeds - 1/2 teaspoon

Asafoetida - a pinch

Curry leaves - 7-8

Ginger, chopped - 1/2 inch piece

Green chillies, chopped - 2

Red chilli powder - 1/4 teaspoon

Garam masala powder - 1/2 teaspoon

METHOD:

Whisk yogurt with gram flour, salt and turmeric powder. Add three fourth cup of water and mix well.Heat ghee in a pan. Add cumin seeds and when they begin to change colour add asafoetida, curry leaves, ginger and green chillies. Sauté for a minute. Add red chilli powder and the yogurt mixture and mix well. Add potatoes and cook stirring continuously. Once the mixture comes to a boil, reduce heat and simmer for five to six minutes till potatoes are soft. Garnish with garam masala powder and serve hot.

Mooli Saag

INGREDIENTS:

Radishes with leaves - 4 medium

Salt - to taste

Oil - 2 tablespoons

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Asafoetida - a pinch

Turmeric powder - 1/2 teaspoon

Red chilli powder - 1 teaspoon

Dry mango powder (amchur) - 1 teaspoon

METHOD:

Chop radishes into small pieces. Shred the leaves. Sprinkle a little salt on the radishes and set aside for twenty minutes. Drain off the liquid.Heat oil in a kadai and add mustard seeds. As they begin to splutter add cumin seeds and asafoetida and sauté for half a minute. Add turmeric powder and red chilli powder and sauté for ten seconds. Add radish and leaves. Sauté for a minute. Sprinkle a little water to prevent scorching. Cover and cook on medium heat for ten minutes or till radish is soft and done. Adjust salt if needed. Sprinkle dry mango powder and mix well. Serve hot with paranthas.