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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

INGREDIENTS:

  1. 2 Packets Maggie
  2. 4-5 Plain Chicken Sausages
  3. 1/2 Cup Peas
  4. 1 Onion Chopped
  5. Salt to taste
  6. 1/4 Teaspoon Black Pepper
  7. Fresh Coriander Chopped
  8. 1 Tablespoon Oil

PREPARATION TIME: 10 Minutes

HOW TO PREPARE :

  • In wok heat oil and saute onions till translucent
  • Add in Peas and saute for a minute
  • Add in Chopped sausages and saute for few minutes
  • Sprinkle the maggie masala on the onions
  • Add 3 cups of water and mix everything
  • Add in maggie and let it cook till it gets soft
  • Sprinkle salt and pepper according to taste
  • Mix all well, cover and cook till done
  • Serve hot and garnish with fresh chopped coriander

To watch video click on the link below –

 

 

INGREDIENTS:
1) 4 Slices Bread
2) 1 Onion
3) 1 Carrot
4) Cheddar Cheese
5) 1 Cup Mayonnaise
6) Salt
7) Pepper

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Peel and Finely chop the onion and keep aside
* Peel and grate the carrot and keep aside
* Take bread slices and cut the sides of the bread
* Apply a thick layer of mayonnaise on one side of bread
* Sprinkle little onion and carrots on the bread
* Sprinkle salt and pepper
* Grate Cheddar cheese and put it on the bread
* Cover it with another slice of bread and press down
* Cut in triangle shape and serve cold or at room temperature

 

Curd rice or Dahi Chawal is a simple delicacy from south India. Mainly taken as part of a meal, but its a comfort food in itself.
Easy preparation and is loved by kids, bachelors, and ready to go meals!
Its very popular among the south states of Andhra Pradesh, Kerela, Karnataka and Tamil Nadu.
Its a savoury dish as compared to the sweet dahi chawal of north India!

INGREDIENTS:
1) 2 Cups Cooked/Leftover Rice
2) 2 Cups Curd/Yogurt/Dahi
3) 1/2 Cup Grated carrots
4) 1/2 Cup Grated Broccoli
5) 1/4 Cup Grated Ginger
6) Few Curry Leaves
7) 2-3 Green Chillis
8) 2 Tablespoon Oil
9) A Pinch of Asafoetida
10) 1 Teaspoon Mustard Seeds
11) Salt to taste
12) Black Pepper/Red Chilly to taste
13) Pickle and coriander leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a Pan heat oil, add Asafoetida and crackle mustard seeds
* Add Curry leaves, Grated Ginger and green chillies, saute for a minute
* Add Broccoli and carrots, saute at low heat till carrots get soft
* Add rice and mix well, Keep aside to cool it
* In a separate bowl beat the curd and add salt and pepper
* Mix the salted curd with the rice into a thick paste like consistency
* If needed take more curd or simply add a little water
* Garnish with coriander leaves and serve chilled/room temperature with a pickle
* Any kind of rice can be used in this recipe

INGREDIENTS:
1) 2 Cups Green Whole Moong Dal
2) 2 Tablespoon Ghee/Clarified Butter
3) 1 Teaspoon Jeera Seeds
4) 1 Teaspoon Turmeric Powder
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Garam Masala
8) Salt to taste
9) 1 Onion Chopped
10) 1 Tomato Chopped
11) 1 Tablespoon Ginger Garlic Paste
12) 1 – 2 Bay Leaves
13) 2 – 3 Cloves/ Long
14) 2 – 3 Elaichi/Cardamom Pods
15) Fresh Coriander leaves Chopped for garnishing

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi
* Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes
* Add Chopped onion and when it turns translucent, add chopped tomatoes
* Add Salt and cook for few minutes till tomotoes become soft
* Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder
* Finally add Moong dal and add 6 Cups of water
* Close lid and cook for 4 – 5 Whistles of cooker
* When cooled, open lid to check if done and if there is enough water
* If dal still not done, close lid for 2 more whistles
* When done, take out `in a bowl and garnish with fresh coriander leaves
* Serve with hot chapatis or nan or parathas

INGREDIENTS:
1) 6 Red Tomatoes chopped
2) 5 – 6 Cloves of Garlic Chopped
3) 2 Teaspoon Butter
4) 1 Onion Chopped
5) Salt to taste
6) Black Pepper to taste
7) 1/2 Teaspoon Sugar
8) 3 Cups of Water
9) 2 Tablespoon Fresh Cream

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* Melt butter in a pressure cooker and add onions and garlic
* Cook for a minute and add Chopped tomatoes
* Add Salt, pepper, sugar and water and close the lid
* Pressure Cook for 1 whistle, let the steam out and open lid
* Strain and add the water to a pan to boil
* Puree the rest strained out matter and add it to the pan
* Boil for few minutes, Stir in between
* Stir into lightly beaten cream (optional)
* Garnish with freshly Chopped Coriander and serve hot

INGREDIENTS:
1) 1 Cup Malai/ Clotted Cream/ Devonshire cream
2) 1 1/2 Cup Cheeni/ Granulated Sugar
3) 5 Eggs
4) 2 Cup of Flour
5) 1/2 Cup of warm Milk
6) 1 1/2 Spoon of Baking Powder
7) 1 Pinch of Salt
8) 1/2 Teaspoon Vanilla Essence

PREPARATION TIME: 40 mins

HOW TO PREPARE:
* Mix Malai, eggs, and sugar till light and fluffy and till sugar is dissolved
* Add in flour, salt and baking powder and mix well to form a smooth batter
* Finally add in milk n essence and mix well
* Grease a baking tray and pour in the batter
* Bake at 200 degrees in oven for around 20 mins, Keep a watch in between
* If want to microwave then put at combination(Micro + Convection) at 360 degrees for 15 mins
* When done, Let it cool then cut slices and serve.
* Kids will surely like it.

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