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Red Kidney Beans or Rajma is a vegetarian dish and very popular amongst the favourites of the children, specially in the north of India. Generally, it is cooked by using Indian Whole Spices in thick gravy and commonly served in form of as Rajma Chawal. Today “Jai Ki Rasoi Se” churned out – ‘Rajma Mawa Barfi’, a unique dessert using this common ingredient. This new sweet is perfect for this Diwali. Happy Diwali to you and your family

Ingredients
1. Boiled Kidney Beans (Ubale Rajma) – 200 Grams
2. Castor Sugar (Shakkar or Chini Ka Powder) – 100 Grams
3. Milk Powder (Doodh Ka Powder)- 100 Grams
4. Milk Solid (Mawa or Khoya) – 100 Grams
5. Pure Ghee (Asali Ghee) – 100 Grams
6. Milk (Doodh) – 125 Milliliter
7. Cardamom Powder (Elaichi Powder) – ½ Tea Spoon
8. Almonds (Badam) – 10 to 15
9. Cashew Nuts (Kaju) – 10 to 15
10. Pistachio (Pista) – 10 to 15
11. Silver Sheet for garnishing

Preparation:
1. Note: Soak kidney beans overnight and boil it. Keep it aside it get it cool.

2. Drain the water from the boiled kidney beans and put it in a mixer grinder to make a fine paste. Keep the paste aside

3. Heat pure ghee in a non-stick pan or kadai. Once the ghee is hot, add kidney beans paste. Mix and cook till rawness is removed from it

4. Add semolina and cook till it become golden brown

5. Now add milk powder & milk solid and mix them. Continuously stir and cook it for 5 to 6 minutes or till ghee gets separated

6. Add milk and mix it. Stir and cook till the semolina become soft

7. Now add castor sugar and mix it. Cook it till the ghee gets separated from the semolina and becomes a lump

8. Finely add grated almonds, pistachio, cashew nuts and cardamom powder. Mix all and cook for another 2 minutes. Keep it aside t get it cool

9. Grease a plate and spread the lump evenly on the tray. Garnish it with silver coating and keep it aside to get it cool. With help of knife cut it to square or diamond shape as per your requirement

10. Now the dish is ready, serve it by garnishing with finely chopped almonds and cashew nuts

Dhabas are common feature on the national and state highways of our country. Earlier these places are frequented only by truck drivers. But today eating at these places has become a trend. Paneer is most common and demanding ingredient used in dhaba. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Paneer Butter Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha.

Ingredients
1. Cottage Cheese (Paneer) – 250 Grams
2. Onion Paste (Pyaz Ka Paste) – 1 Cup
3. Cream (Malai) – 1 Cup
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder)- 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Caraway Seeds (Shah Jeera) – 1 Tea Spoon
9. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
10. Slit Green Chillies (Kati Hari Mirch) – 3 to 4
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Butter (Makhan) – 50 Grams
14. Oil – As Per Requirement
15. Salt According to Taste

Preparation
1. Heat oil and butter in a pan or kadai, once it is hot add caraway seed and cook till oil get its flavours

2. Add onion paste and cook till it become light brown

3. Add remaining ingridents like ginger garlic paste, red chilli, turmeric, coriander, cumin and whole spice powder and season with salt accoring to taste. Mix all and cook till oil get seprated from it

4. Add fresh cream and cook till oil get separated from it

5. At this stage add finely diced cottage cheese and mix it. Cook on low to medium flame for 2 to 3 minutes or till oil floats on the top of it

6. Add finely chopped green coriander, slit green chillies. Mix and cook for a minute

7. 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