Rajasthan have been more infected by the climate for food like inadequate water, lack of green vegetables and other problems generate with the climate yet Rajasthani food has made own style according to condition. Rajasthani food is a delicious food Rajasthani cuisine used mostly pure ghee. Some famous Rajasthani recipes:
RAJASTHANI GHEVAR RECIPE
Ingredients:
3 ¼ cups Flour
1 cup Ghee
4 ice cubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee
Syrup:
1 1/2 cups Sugar
1 ½ cup Water
Topping:
1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 ½ tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil
How to make Rajasthani Ghever :
• Prepare sugar syrup of 1 thread elasticity and keep aside.
• In a large bowl put ghee.
• Add milk, flour and 1 cup water. Mix together to make a smooth batter.
• Mix colour in some water and you can add more water as required.
• Batter should be of running consistency.
• Take an aluminium or steel cylindrical container.
• The height should be at least 12". And diameter 5-6".
• Fill half this container with ghee and heat it.
• When ghee is hot, take a 50 ml, glassful of batter.
• Rain in centre of ghee, slowly in one continuous threadlike stream.
• Allow foam to settle. Pour one more glassful in hole formed in centre.
• When foam settles again, loosen ghevar with an iron skewer inserted in hole.
• Place on a mesh to drain excessive oil.
• Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
• Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
• Cool a little, top with silver foil.
• Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
• And your Ghevar is ready to be served.
RAJASTHANI CHURMA LADDOO RECIPE
Ingredients:
250 gms Wheat flour
500 gms Ghee
125 gms Khoya / Mawa
250 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
5 Cardamom (small)
1 ½ inch Dalchini
How to Make:
• Melt 175 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.
• Heat the rest of the ghee in a kadahi and make about 15-20 balls with the dough.
• Fry it on low flame till becomes golden brown. Churn it in grinder after it cools down. And mix in this khoya. Heat 1 tbsp. ghee in kadahi.
• Add cardamom seeds and dalchini. Add in mixture of wheat flour and khoya. Fry it for one minute. When it cool then mix sugar and chopped almonds.
• Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.
RAJASTHANI DAAL BATI
( Puffed Dough Dumplings With Lentil Curry )
( Puffed Dough Dumplings With Lentil Curry )
Ingredients:
For daal (Lentil Curry):
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
2 onions, chopped finely
3 tomatoes, chopped finely
1 ½ tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
3 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 ½ cup coriander leaves, chopped finely
Oil
Salt according to your taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt according to your taste
How to make:
• cook rajma and black gram in Pressure cooker till it becomes soft.
• Heat 4 tbsps oil and Add onions and mix till Brown.
• Now add ginger-garlic paste and tomatoes and Fry it.
• And now in this add all masalas, beans and salt. And boil till well blended. The gravy should be thick. spill over cream and ghee.
• Mix with hand flour, ghee, curd, salt and just enough water.
• Make lemon-sized balls. Cover and keep for one hour on hot coals.
• Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
• adornment the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.
