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Marwari

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Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages.

Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc.

Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers.

Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure.

INGREDIENTS:

  1.  2 1/2 Cup Atta or Whole Wheat
  2. 1/2 Cup Suji or Semolina
  3. 1/2 Cup Alsi or Flaxseed Powder
  4. 1 Cup Bura Cheeni or Powdered Sugar
  5. 1 teaspoon Elaichi or Cardamom Powder
  6. 1/2 Cup Almond Pulsed or Grounded
  7. 1 Cup Ghee or Clarified Butter

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Grind Almonds and Keep Aside
  • Grind the Sugar if using Granulated Sugar and keep aside
  • In a dry Wok, Dry roast Atta until it becomes aromatic and golden in colour
  • Add in Suji and Flax seed Powder,  Keep roasting till colour gets little darker
  • Add in Ghee and mix well until the atta gets wet and crumbly.
  • Add Elaichi powder, mix and keep cooking on low flame, stirring in between .
  • Once a nutty aroma comes, take it off flame and let it cool
  • Once its cool and you can touch it , add grounded almonds and powdered sugar, Mix well.
  • If mixture gets dry  and not forming laddoos then add little hot ghee.
  • If Mixture is too wet add more almond flour.
  • Make Laddoos and keep it in air tight containers.

 

Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business.

Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd.

INGREDIENTS:

FOR KACHORI:

  1. 2 Cups of Maida / All Purpose Flour
  2. 1 Teaspoon Salt
  3. 3 Tablespoon Oil / Ghee
  4. Water as required

FOR FILLING:

  1. 1 Cup Moong Daal / Yellow Lentil
  2. 1 Teaspoon Jeera / Cumin Seeds
  3. 1 Teaspoon Coriander Seeds
  4. 1 Teaspoon Fennel Seeds
  5. 1/2 Teaspoon Black Peppercorns
  6. 1 Teaspoon Red Chilly powder
  7. 1 Teaspoon Jeera / Cumin powder
  8. 1 Teaspoon Coriander powder
  9. 1 Teaspoon Amchoor / Dry Mango powder
  10. 1/2 Teaspoon Garam Masala
  11. 1″ Grated Ginger
  12. 3 Green Chillies
  13. 1/2 Teaspoon Hing/ Asafoetida
  14. 1 Teaspoon Sugar
  15. Salt to taste
  16. 3 Teaspoons Gram Flour/ Besan
  17. 2 Tablespoon Fresh Coriander Leaves
  18. 4 Tablespoon Oil

PREPARATION TIME: 3 Hours

HOW TO PREPARE:

FILLING:

  • Soak the daal /lentil in water for 2 hours, drain it and then coarsely grind it and keep aside
  • In a grinder coarsely grind the Cumin seeds, Coriander Seeds, Fennel and Black Peppercorns
  • Add the coarsely grind mix to heated oil in a wok
  • Add in Green chillies and Ginger and saute well
  • Sprinkle Asafoetida and Gram flour, mix well till the gram flour gives a nutty aroma
  • Add in the grinded lentil and let it cook till all the water is evaporated
  • Add in all dry spices – Salt, Red Chilli, Cumin powder, Coriander powder, Dry Mango
  • Keep cooking until all moisture dries up and daal doesn’t forms lumps, daal mix should get crumbly
  • Add in Garam Masala, Sugar and Fresh Coriander. Mix well and cook till all is mixed together.
  • Keep aside to cool. Once cool it can be stuffed in the kachori dough.

KACHORI:

  • In a bowl take flour and salt, Add in Ghee or Oil and mix until a breadcrumb texture is attained
  • *Tip: Take little flour in palm and press, if binds together then its time to make dough
  • Add water spoon by spoon and form a smooth dough
  • Cover with Kitchen towel and rest for 30 Minutes
  • Take a small portion of the dough and roll out in a 5″ diameter flat bread
  • Put 1-2 Teaspoon of Moong Daal mixture in the center of the flat rolled dough
  • Bring the edges together in the center and make a ball
  • Press and flatten it with hand .
  • Heat oil in a wok for frying, add in kachoris slowly and fry on a low heat.
  • Frying on low heat makes it crisp from outside and cooks it properly from inside.
  • Serve hot with tamarind or green chutney or with Aloo ki sabzi.

Kadhi Pakora is one of the most favourite comfort food from our Punjabi Cuisine. Recipes of Kadhi vary from each state to state but we will be making our punjabi version. Kadhi is basically a gravy prepared by sour curd and Besan ( Gram Flour). The pakodas are an added texture to the gravy and gives a nice taste to the palate. Punjabi Kadhi pakoda is best suited with steamed rice for lunch and dinner ideas!

INGREDIENTS:

  1. 2 Cups Sour Curd
  2. 2 Cup Water
  3. 4 Teaspoon Besan( Gram Flour)
  4. 2 Tablespoon Oil
  5. 1 Teaspoon Ginger Green Chilli paste
  6. 1 Teaspoon Jeera (Cumin) seeds
  7. 1 Teaspoon Rai (Mustard) seeds
  8. A Pinch of Hing (Asafoetida)
  9. 6-7 Curry Leaves
  10. 2 Dry Red Chillies
  11. 1/2 Teaspoon sugar
  12. 1 Teaspoon Haldi (Turmeric)
  13. 1/2 Teaspoon Red Chilli Powder
  14. 1/2 Teaspoon Garam Masala
  15. 1 Tablespoon Fresh Chopped Coriander
  16. Salt to taste
  17. Black pepper to taste

FOR PAKODAS

  1. 1/2 Cup Besan (Gram Flour)
  2. 1 Small Onion Chopped
  3. 1/4 Teaspoon Soda-bi-Carbonate
  4. 1 Teaspoon Kasoori Methi(Dried Fenugreek leaves)
  5. Salt to taste
  6. Black pepper to taste
  7. Red Chilli powder to taste

PREPARATION TIME: 30 minutes

HOW TO PREPARE:

  • FOR PAKODAS – Mix all ingredients of pakoda and add little water to make a thick batter
  • Batter should be of dropping consistency.  Fry little batter to make small pakodas
  • For Healthy version microwave the batter in small idli moulds for 1-2 minutes at 100% power
  • Heat oil in a wok, crackle Jeera, Rai, Hing, Curry Leaves, Red Chilli, Turmeric and Salt
  • After a minute add ginger green chilli paste and saute for a minute or two
  • Beat Curd water and Besan to form a smooth batter without lumps.
  • Add this mixture to the wok and keep stirring till its a little thick
  • Add water if its too thick, keep stirring while cooking
  • Add the fried/Microwaved pakodas and let it boil for 5 minute
  • The gravy should be like yellow thick runny gravy with pakodas
  • Once done Serve hot with Steamed Rice garnished with fresh chopped coriander leaves

 

 

 

Dhokla is a very famous snack food from our Gujarati Cuisine. It is soft and spongy recipe which has a sweet and tangy flavours. Today we are giving the traditional khaman dhokla a change by replacing gram flour or besan with our very famous indian grain “Jowar”. So today’s recipe is Khaman Dhokla made by Jowar Flour.

INGREDIENTS:

  1. 1 Cup Jowar / Sorghum Flour
  2. 1/3 Cup Suji / Semolina
  3. 1/2 Cup Curd
  4. 1 Teaspoon Ginger – Green Chilli paste
  5. 1/2 Teaspoon Lemon Juice
  6. 1 Teaspoon ENO Fruit Salt / Baking Soda
  7. 2 Teaspoon sugar
  8. A Pinch of Hing / Asafoetida
  9. Salt to Taste

FOR TEMPERING:

  1. 10-12 Curry Leaves
  2. 3-4 Green Chillies
  3. 1/2 Cup Coriander Leaves
  4. 1 Teaspoon Mustard Seeds
  5. 2 Teaspoon Sugar
  6. 3 Teaspoon Oil
  7. 1 Cup Water
  8. 1/2 Lemon juice
  9. Salt to taste
  10. 1/2 Cup Grated Fresh Coconut

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Grease the Dhokla tray and keep it ready
  • Put the steamer on the flame and let it be ready
  • In a bowl mix together Jowar flour, suji and curd till a thick batter
  • Add in salt, sugar, hing, Lemon juice and Ginger Green Chilli paste and mix well
  • Add water to make the batter to a pouring consistency
  • Rest the batter for 5 minutes and then finally add the ENO salt and mix well
  • Immediately pour the batter on the greased tray, Spread evenly
  • Steam for 10 – 15 minutes and then take it off flame and let it cool
  • Once cool, cut it in little squares or diamonds and temper it
  • Tempering:
  • Heat Oil and crackle mustard seeds, curry leaves and green chilly
  • Take off flame and add in salt, sugar and lemon juice, mix well
  • Add in Water and give it a boil
  • Spread this tempered water on the dhoklas evenly
  • Garnish with Chopped fresh coriander leaves and Grated Coconut
  • Serve with tea or in breakfast.

Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in “Jai Ki Rasoi Se” used Vrat Ke Chawal to make very yummy and delicious dish called “Vrat Ke Cutlet” Which is served with Tamator Ki Chutney

Ingredients
1. 1 Cup Barnyard Millets (Bhagar/Samo Ke Chawal)
2. 100 gm Boiled Potatoes (Ubale Aloo)
3. 1 Tablespoon Finely Chopped Green Chilies (Barik Kati Hari Mirch)
4. 1 Tablespoon Finely Chopped Curry Leaves (Barik Kati Curry Patta)
5. 1 Tablespoon Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. Oil – As Per Requirement
7. Rock Salt (Sendha Namak) – According to Taste

Preparation:
1. In a mixer jar add barnyard millets and grind into a powder

2. In a kadai or non stick pan boil 2 ½ cups of water along with ½ tea spoon oil and rock salt

3. Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool

4. In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste

5. Mix all the ingredients and keep aside for 5 minutes.

6. Apply oil on your palm and make thick patties or cutlet

5. Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy

7. Serve the cutlets with any chutney

Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it’s Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.

Thali consists of –

Starters

  1. Sprouts of Green Moong – Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.

Main Course

  1. Kadhi – Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.
  2. Gatte ki Kadi – This Curry is made with onion and tomatoes and the “Gatte” is made by gram flour dough boiled and broken into small pieces and cooked together.
  3. Aloo ki sukhi sabzi – Made with boiled potatoes with salt, turmeric, red chilly powder, jeera powder and finished with fresh coriander leaves. Potatoes are not cut with knife but just roughly mashed up by hand.
  4. Jowar Roti – Jowar Roti or bhakri are one of the Indian Flat Breads made with Sorghum Flour
  5. Bajra Roti – Bajra Roti or bhakri are one of the Indian Flat Breads made with Millet Flour

Sides

  1. Green Mirchi ka Thesa/Thecha – Its a Maharashtrian side which brings quite a lot of excitement in the thali as its spicy and chatpata. Its a coarse mix of Green chillies, Fresh coriander, coconut, sesame seeds and garlic etc made by pounding the mix in a mortal and pestle.

Desserts/Sweets

  1. Bajre ki Churi – Its a healthy North Indian recipe made from crumbling leftover bajra rotis and mixed nicely with loads of ghee, nuts, Jaggery or sugar and fennel powder.
  2. Sattu ka Laddoo – Its a Recipe made during special occasions and festivals. Its kid friendly and healthy too. Sattu is basically roasted chana Dal Flour. Its made by dry roasting wheat flour till its golden and releases aroma and then mixing in sattu, sugar, nuts and cardamom powder. Finally ghee is added and mixed, rolled into laddoos.

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Due to scarcity of water and fresh green vegetables they cook the food that could last for several days and could be eaten without heating. Today in “Jai Ki Rasoi Se” made very yummy and delicious dish called “Dahi Wale Kale Chane”. It is very common dish in this region. This dish can be served with any Indian Bread or Flavoured Rice.

Ingredients
1. Chickpeas (Kale Chana) – 250 Grams
2. Curd (Dahi) – 1 Cup
3. Gram Flour (Besan) – 1 Table Spoon
4. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
5. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
8. Dry Mango Powder (Aamchoor Powder) – 1 Table Spoon
9. Cumin Seeds (Jeera) – ½ Tea Spoon
10. Carom Seeds (Ajwain) – 1 Tea Spoon
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Rock Salt (Kala Namak) – 1 Tea Spoon
13. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
14. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
15. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
16. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 2 to 3
17. Oil – As Per Requirement
18. Salt According to Taste

Preparation
1. Note: Soak chickpeas by adding over night or 6 8 hours before preparation. Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside
2. In bowl add curd, gram flour, coriander, cumin, whole spice & dry mango, rock salt and normal salt according to taste. Mix all the ingredients and keep aside

3. Heat oil in a pan or kadai, once the oil is hot add cumin, carom seeds and finely chopped green chillies. Cook till oil gets the flavours

4. Add ginger garlic paste. Cook till the moisture gets evaporated

5. Now add red chilli & turmeric powder. Mix and cook till oil get separated from the masala

6. Add curd mixture and drained water of the boiled chickpeas. Mix and cook till it come to a boil

7. Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated

8. Finaly add the finely chopped green coriander and cook for another one minute

9. Now the dish is ready to be serve with any Indian bread or flavored rice

Flaky biscuit is one of the most popular snacks in North India, and is part of most marriage or religious occasions like Karva Chauth and even as tea-time snack. It is basically made of flour, water, and cumin seeds. Today in Jai Ki Rasoi Se made “Crispy Masala Mathari”. It is served with mango, chilli or lemon pickle along with tea.

Ingredients
1. All Purpose Flour (Maida) – 250 Grams
2. Dry Fenugreek Leave (Kasuri Methi) – 1 Table Spoon
3. Finely chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
4. Caraway Seeds (Ajwain) – 1 Tea Spoon
5. Cumin Seeds (Jeera) – 1 Tea Spoon
6. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
7. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
8. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
9. Cumin Powder (Jeera Powder) – 1 Team Spoon
10. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
11. Salt – According to Taste
12 Oil – As per Requirement

PREPARATION:

  • In bowl add all-purpose flour, red chilli, turmeric, cumin & whole spice powder,
  • Add ginger garlic paste, finely chopped green coriander, dry fenugreek leaves,
  • Add cumin & caraway seeds, 2 tbsp oil and salt to taste. Mix all ingredients
  • Knead a tight dough by adding water as per requirement. Rest the dough for 20 minutes
  • Divide the dough in equal portion. Place each portion on rolling board and slightly press it your palm and make a flat surface
  • Make pricks on both sides of the mathari by using fork
  • Heat oil in a kadai, once the oil is hot, add mathari. Fry them till they turn golden brown
  • Now the dish ready to be served with hot cup of Adrakwali Chai

ADRAK WALI CHAI or GINGER TEA

INGREDIENTS:
1) 1 Cup Besan/Chickpea Flour
2) 1 Teaspoon Eno Fruit salt
3) 1/2 Teaspoon Chopped Green Chilli
4) 1/2 Teaspoon Grated Ginger
5) 1/4 Cup Yogurt
6) 3/4 Cup Water
7) Salt to taste
8) 3 tablespoon Oil
9) Few Curry Leaves
10) 1 Teaspoon Mustard Seeds
11) 1 Tablespoon Sugar
12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli
13) 1 Pinch Asafoetida/Hing
14) 1/3 Cup water
15) Fresh Chopped Green Coriander to garnish(optional)
16) Fresh grated Coconut to garnish (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Grease the Idly stands with little oil and keep aside
* In a bowl take besan, add water and curd and mix well till no lumps are there
* Add Green chilli, grated ginger and salt to taste, Mix well
* Add 1 tablespoon of oil and eno fruit salt, mix well
* Pour the besan batter on idly stands and steam for 10-15 minutes
* After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish
* In a pan heat 1 tablespoon oil and crackle mustard seeds
* Add Asafoetida and sugar, mix once and add water
* Cook till sugar dissolves and then pour on the idly dhoklas
* Garnish with fresh coriander, fresh grated coconut and slit green chillies