Rajasthani Cuisine

After completing the cuisine of Italy challenge for last month of "The International Food Challenge" (IFC)  are exploring  Indian cuisine ,centralizing on Rajasthani cuisine which is hosted by Manjula Kanted,a talented blogger.Thank you to both Saraswathy Tharagaram of Saras Yummy Bites and Shobana of Kitchen Secret And Snippets for introducing this challenge ,as I have learned and still am learning the many techniques and recipes that each cuisine has to offer . IFC is a monthly event and those who are interested to join by all means click any of the host links and be a member !

Rajasthani food belongs to one of the popular Indian cuisines, popularly known for its combination of churma, dal and bati, where churma is sweetened powdered cereal, dal implies lentils, and bati signifies baked wheat ball. Rajasthani cuisine is enriched with mouthwatering and yummy dishes which are mainly vegetarian.

Rajasthani cuisine , is a splendid array of unique, rich, colorful, spicy curries and also with mouth-watering delectable sweets. This style of cooking, is not only the mirror of wealth and prosperity,  but also reflects the traditional warrior lifestyles  ( the rajputs ) and the availability of ingredients in this water starved region. Food that last for several days was given more preference. Due to the scarcity of water, the cuisine involves the use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries . The use of lentils and legumes, mainly Jowar,  Bajra and Gram Flour in their food keeps the nutritional value very high. Once cooked, most of the traditional Rajasthani vegetables can be eaten over days and don't need refrigeration as the weather condition keeps the food last longer.

The main ingredient behind the rich flavours and the exotic aroma of Rajasthani food is the use of Ghee (traditional Indian clarified butter) in making almost all the dishes; main, sides and desserts.

There are also an array of traditional vegetarian dishes for one to explore like  daal-baati-churma and Ker-Sangri , mouth-watering sweets like Ghevar and Mawa Kachori ,everything which makes Rajasthani cuisine in many ways unique and colourful compare to other  traditional cuisine of India. According to Rajasthani’s tradition ,  all the males of the family are required to sit together and enjoy their food in the same plate which is very large in size, spread with delicious delights and it is the same for women ,This  shows the unity and togetherness.  For festivals Like Diwali or any occasion all the members of the family are invited for lunch or dinner.

I have chosen the Rajasthani festive platter with a total of 5 items …Moong Dal vada/fritters  as the appertizer , Thiyari / Gatta chawal  for the main dish, Sabz Jaipuri(mixed vegetables)  and Haldi Gobi Mutter ki sabzi(cabbage and peas in raw turmeric) as the side dishes and Kale channa ki kadhi (black chickpeas curry) as the curry .It was a one day menu for me !

Everyone liked the Black Chickpeas Curry, and it was my first time tasting gatte , it was a new experience ,the Thiyari was full with flavour, the side dishes were great as well .Thank you Manjula Kanted for sharing such beautiful cuisines with us !!

Moong Dal Vada/ Fritters

Ingredients

1 cup Moong Dal (yellow spilt moong dal/ split green gram dal without husk )

1 tbsp Chopped Coriander

1/2 tsp Cumin Seeds

1-2 Green Chillies chopped

1 tsp  Ginger chopped

2 tbsp chopped Onions

Salt to taste

Oil to fry

Method

Soak the moong dal in water for a 2 hours.

Grind it coarsely to form a paste if needed sprinkle some water while grinding if needed do not add too much.

Combine it with chopped onions, chillies, coriander, ginger and cumin seed.

Check the salt seasoning, Make balls out of it and deep fry till golden in color.

Serve this crispy vadas with green chutney or tomato ketchup.

Sabz Jaipuri/ Mixed Vegetables 

Ingredients

Mixed Veggies - 3 cups chopped (You can use any blend of veggies here,  - I used, carrots, cauliflower, corn,capsicum and potatoes)

Haldi (Turmeric Powder) - 1/2 tsp

Lal Mirch (Red Chilli) Powder - 1 tsp

Laung (Cloves) - 3-4

Dalchini (Cinnamon Stick) - 1 inch piece

Salt - as per taste

Oil/Ghee - 1 tbsp

Dhaniya Patti (Cilantro) - few sprigs

To Grind

Jeera (Cumin Seeds) - 1 tbsp

Dhaniya (Coriander) Seeds - 1 tbsp

Kaju (Cashew Nuts) - 10-12

Pyaaz (Onion) - 1 cup chopped

Tomato - 1 cup chopped

Method

Dry Roast coriander seeds and cumin seeds and then grind it to a paste (with a little water) along with other ingredients under "To Grind".

Take a pan and add oil to it.

Add cinnamon stick and cloves and fry till nice aroma comes out of it.

Add chopped veggies and salt and saute for 5 minutes.

Now, add the ground paste, turmeric powder, chilli powder, 1 cup water and mix well.

Cover, reduce the heat and cook till veggies are cooked well.

Garnish with cilantro.

Recipe source : http://mharorajasthanrecipes.blogspot.fr/2010/06/sabz-jaipuri-vegetable-jaipuri.html

Haldi Gobi Mutter Ki Sabzi (Cabbage and Peas cooked with Raw Turmeric)

Ingredients

Raw turmeric -  9-10 No( grated)

Green peas - 1/2 cup

Cabbage - 1/4 cup ( chopped )

Tomato - 1 small ( chopped)

Red chilli pd - 1/2 tsp

Cumin pd - 1/4 tsp

Coriander pd - 1 tsp

Yogurt - 1/2 cup

oil - 2 tsp

Cumin seeds -  1/4 tsp

Mustard seeds - 1/2 tsp

Asafoetida  - 2 pinch

Salt to taste

Coriander leaves - 1 tbsp chopped

Curry leaves - 1 sprig

Method:

Heat oil in a pan and add mustard and cumin seeds .

After the splutter add curry leaves,Asafoetida then add chopped cabbage and saute them for a while.Add grated turmeric and saute further.

Add peas , tomato and saute for a few minutes  and cook them for a while till they have soften.

After the raw smell of turmeric goes off, add red chilli pd, coriander pd, salt and cumin pd , Mix them well .Add Yogurt and Mix until well incorporated , give it a nice boil and then turn of the flame .Garnish with coriander leaves.

Kale Channa Ki Kadhi/Black Chick Bean Curry

Ingredients

1/2 cup Kala channa ( black chickpes ) - soaked over nite

1 cup Yogurt / replaced with coconut milk

2 tbsp Besan/chickpea flour/gram flour

1/4 tsp Mustard seeds

1/4 tsp cumin seeds

2 tbsp chopped coriander leaves

1/4 tsp turmeric pd

1/2 tsp Red chilli pd  ( adjust to your taste)

2 No green chilli

1 tbsp ghee

1 sprig curry leaves

salt to taste

Method

Cook the black chickpeas in the pressure cooker, the peas should not be too mushy .

In a bowl add curd 1 cup of water , salt turmeric, chickpea flour and churn it well .Keep it aside.

In a sauce pan heat ghee after they melt add mustard , cumin seeds and wait until they crackle.

Now add the pressure cooked and drained black chickpeas and saute .

Add red chilli pd, curry leaves, green chilli  and mix them well.

Now pour in the churned butter milk or curd mixture and simmer the flame .

Let them boil till the raw smell of the chickpea flour goes of.

Use a non stick pan so that it will avoid the curd mixture to stick to the bottom .

Keep on stirring occasionally and Boil them well.

Once the raw smell from chick pea flour/gram flour goes off, and the gravy become a  bit thick switch of the flame and garnish with coriander leaves .

Thiyari / Gatta Chawal/ A Rice Dish

Ingredients

Basmati Rice  - 1 cup

Peas - 1/4 cup

Onion - 1 small ( chopped)

Tomato - 1 small ( chopped)

Lemon juice - 1 tsp ( optional)

Green chilli - 2-3 No

 Bay leaves - 1 No

Cinnamon stick - 1 small

Clove - 2 No

Cardamom - 2 No

Red chilli pd - 1/2 tsp

Garam masala - 1/4 tsp

Turmeric pd - 1/4 tsp

Coriander pd - 1 tsp

Cumin pd - 1/2 tsp

Cashew - 2 tbsp ( broken)

Oil - 2 tbsp

Coriander leaves - 1/4 cup ( chopped )

Curry leaves - 1 sprig

For gatte :

Besan / Gram flour - 1/2 cup

Oil - 2 tsp

Red chilli pd - 1/4 tsp

Turmeric pd - 1/4 tsp

Cumin pd - 1/4 tsp

Salt to taste

Carom seeds - 1/4 tsp

water to make stiff dough + for Boiling the gatta's

(can add some chopped coriander or curry leaves)

Method

Cook the rice separately and keep it aside .

For making gatta's:

Combine all the ingredients under gatta and make them in to a stiff dough .

Divide them into equal parts and roll them in to cylindrical shapes .

Boil enough water in a sauce pan and add the shaped gatta's to it.

Cook them till a knife/or tooth pick inserted comes out clean .

Drain the water and cut the gatta's in to  1/2 inch length keep them aside.

For Thiyari:

 In a saucepan heat oil  and add bay leaf, cinnamon , clove, cashew  and cardamom .

After they turn slightly brown add onion and saute till translucent.

Add tomatoes and saute them till mushy.

Then add red chilli pd, turmeric pd,Garam masala, coriander pd, cumin pd, salt and Mix well.

Sprinkle some water if you feel the masala is burning

 Now add peas and saute them till they are cooked well.

Then add Boiled gattas which had been cut  and mix well (I had slightly fried the cut gattas in ghee).

Mix in the Cooked rice and stir them till they are well combined .

Garnish with coriander leaves and serve Hot with lemon juice squeezed on top .

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