Rustic Desert Style Root Vegetables (Khad Sabzi)

Indian Vegetarian Main Course Special

Rajasthani Cuisine

Rustic Desert Style Root Vegetables (Khad Sabzi)

Serves 2

Ingredients:

Extra Light Olive Oil/Olive Pomace Oil/Ghee- 3 Tbsp.

Coriander Seeds- 2 Tsp.

Cumin Seeds- 1 Tbsp.

Garlic- 5 Cloves, Crushed & Roughly Chopped  

Green Chillies- 3, Slit & Roughly Sliced 

For Dry Masala Mix (Turmeric Powder- 2 Tsp., Red Chilli Powder- 3 Tsp. mixed in little Water)

Yam- 1 Medium size, Cut in Chunks

Carrot- 1 Medium, Cut in Chunks
Onion- 1 Medium, Cut in Chunks
Potato- 2 Medium, Cut in Chunks

Fresh Coriander Leaves & Stems- 1 Small Bunch

Lime Juice- 1 

Method:

Heat Oil/Ghee, Add Coriander Seeds, Cumin Seeds & Sauté

Add Garlic, Green Chillies, Turmeric, Red Chilli Powder & Sauté

Add Potato, Yam, Carrot, Onion, Coriander Stems, Lime Juice & Combine all

Cover Cook till done Sprinkle Fresh Coriander Leaves!

Serve Fresh & Hot with Phulkas! 

Tips:
Inspired from one of Our most loved Food & Travel shows on TV, Aditya Bal's Chakh Le India Kaccha Rasta!

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Gujarati Marwari Style Pumpkin & Potatoes (Aloo Kaddu ki Sabzi)

Indian Vegetarian Main Course Special

Gujarati/Marwari/Rajasthani Cuisine

Gujarati/Marwari Style Pumpkin & Potatoes (Aloo Kaddu ki Sabzi)

Serves 2

Ingredients:

Pumpkin (Kaddu)- 450 Grams, Cubed

Potatoes (Aloo)- 450 Grams, Cubed

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Bay leaf- 2

Cassia Bark- ½ Inch Stick

Green Cardamoms- 2 to 3

Fenugreek Seeds (Methi Dana)- ¼ Tsp.

Nigella/Onion Seeds (Kalonji)- 1 Tsp.

Coriander Powder- 1 Tsp.

Cumin Powder- ½ Tsp.

Hing- a Pinch

Red Chilli Powder- ½ Tsp.

Turmeric Powder- ½ Tsp.

Tomato- 2 Medium, Finely Chopped

Water- ½ Cup

Salt- To Taste

Sugar-

Dry Mango Powder (Amchur)- 1 Tsp.

Method:

Heat Ghee, Add Bay leaf, Cassia, Green Cardamoms, Methi Seeds, Onion Seeds & Sauté till the Seeds Crackle

Add Coriander Powder, Cumin Powder, Hing, Red Chilli Powder, Turmeric Powder & Sauté

Add Tomato & Cook till they are Tender

Add Potatoes, Pumpkin Water, Cover & Cook for about 20 Minutes or till they are done

Add Salt, Sugar, Amchur Powder & Combine Well

Serve Hot with Phulka, Parantha, or just as a part of a Gujarati Meal!

Tips:

Another variety of  the Famous American Pumpkin is the Butternut Squash

 

Another variety of Disco Pumpkin is available which can be used, it tends to be bit more Sweeter


Another Variety comes with a Dark Forest Green Skin with Cream Spots

Traditionally Clarified Butter (Ghee) is used & 
Can add Chat Masala if Amchur is not available

In Rajasthan, this Gravy dish is served with Urad Dal Puris!

In Gujarat, this is served with Puris as well!

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Jaipur- Land of Royals!

Santosh Bhojanalay

Famous Daal Bati Churma



K Lassiwaala MI Road Shop no. 312
Famous Lassi (which is thinner in consistency than the Amritsari Lassi) in Clay Cups


Laxmi Mishthan Bhandar LMB
Thali with Plain Rice, Papad, Moong Masoor Dal, Kadhi, Ker Sangri, Dahi, Kala Chana Gravy, Roasted Fried Lentils (to change the taste in between) Missi Mawa Dessert, Missi Roti, Bati, Fennel Seeds & Dry Grapes in Gravy, Ghee

Jaigarh Fort built by Sawai Jai Singh
Largest Canal Jaiwana

Dilbahar Sharbat & Restaurant 40 Years Old
Almond & Pista Sharbat
Owner is 4th Generation

Bindola Restaurant for Rajasthani Laal Maas


Authentic Rajasthani Laal Maas served with Roti

Goat Meat (Mutton): 1 kg, Refined oil: 200 ml, Onions: 300 gm, Ginger Garlic: 100 gm
Whole spices (Black & green cardamom, cinnamon sticks, bay leaves, black peppercorns): 20 gm
(Khada Garam Masala has Javitri Laung Dalchini Tej Patta)
Salt to taste, Whole red chilli: 20 gm, Coriander powder: 10 gm, Turmeric powder: 5 gm , Curd: 100 gm, Tomato puree: 200 gm, Garam masala: 10 gm

Method:

Heat the oil and add whole spices, cook till they start crackling. Add chopped onion and cook till golden brown. Add chopped ginger-garlic and meat and cook till the oil separates from the meat. Soak red chillies in water and grind into a fine paste. Add to dish, followed by all spices except garam masala. Add beaten curd, cover dish with a lid and simmer on low heat. Add tomato puree and cook till mutton pieces are well cooked. Finish it off with garam masala.

Onion Tomato Puree Whole Dried Red Chillies Whisked Curd


Chokhi Dhaani:

Fair (Mauj ka Mela)
Left Side: Chopad Jeeman Ghar, Saagri Jeeman Ghar, Mehendi Mandavanri Thor, Kathputli Naach, Ajayab Ghar, Jaadu Ka Khel, Registan ri Dhani, Photo Studio, Mevad ri Dhani, Chopal Naach Gaan ri Thor, Panghat, Bhool Bhulaiya, Saanp-Seeti ro Khel

Right Side: Chidiya Ghar, Gudiya Lohar,Chat Pakodi ki Theli, Oonth Savari, Ghodi Savari, Baldagadi, Naag Kanya, Rashtriya Haat Bazaar, Jangla ri Ser, Mandir Devra, Tel ri Dhani, Nataa ro Kartab, Gufa, Bharno, Naav ri Ser


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Dried Lentil Chips (Papad) ki Sabzi

Indian Vegetarian Main Course Special

Dried Lentil Chips (Papad) ki Sabzi

Serves 2

Ingredients:

Dried Lentil Chips (Papad)- 4 Medium Sized

Oil- 5 Tbsp.

Ghee- 6 Tbsp.

Cumin Seeds (Jeera)- 1 Tsp.

Ginger-Garlic Paste- 2 Tsp.

Haldi- 1 Tsp.

Coriander Powder- 1 Tsp.

Red Chilli Powder- 1 Tsp.

Green Chillies-1, Finely Chopped

Ginger- 2 Tsp., Finely Chopped

Water- 1 Cup

Curd- 2 Cups, Whipped

Salt- To Taste

Method:

In a Non Stick Tawa, Heat Oil

Drizzle some Oil & Fry the Papad one at a time

Drain on Kitchen Paper & Keep Aside

In a Wide Non Stick Skillet/Wok, Heat Ghee, Add Jeera & Sauté till the Seeds Crackle

Add Ginger-Garlic Paste & Sauté till Light Brown

Add Haldi, Coriander Powder, Red Chilli Powder & cook till the Raw Smell of the Masalas disappears

Add Green Chillies, Ginger & Cook for about 2-3 Minutes or till the Oil rises on the top of the Masalas

Add the Curd & Stir

Add some Water & let the Gravy boil

Turn down the Heat & Add the Papad broken into Bite sized pieces

Season with Salt & let it Cook for 3-4 Minutes

Garnish with Fresh Coriander Leaves & Serve Hot!

Tips:

This may look like Rajasthani Kadhi but tastes different & is easy to make!

Curd/Yoghurt is almost 4000 Years old discovered in India which has friendly bacteria and is a good source of Protein & Calcium

The Papad has Salt added to it, so be careful not to add extra in the Recipe

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Gram Flour Dumplings in Yoghurt Gravy (Gatte Ki Sabzi)

North Indian Vegetarian Main Course Special

Rajasthani Cuisine

Gram Flour Dumplings in Yoghurt Gravy (Gatte Ki Sabzi)

Serves 3-4

Ingredients:

Chickpea/Gram Flour (Besan)- 1 Cup

Turmeric Powder-

Coriander Powder-

Hing-

Salt- ¾ Tsp

Baking Powder- ¼ Tsp.

Roasted Cumin Seeds (Jeera)-

Ginger- Crushed & Finely Chopped

Pudina- Finely Chopped

Curd/Yoghurt- Whisked

For Gravy Base:

Ghee- 1 Tbsp.

Guntur Red Chillies- 3 to 4 No’s

Onion- 1, Finely Chopped

Cloves-

Cassia- 1 Inch Stick

Garlic- 3 Cloves, Finely Chopped

Haldi- ½ Tsp.

Red Chilli Powder-

Coriander Powder-

Hing-

Salt-

Green Chillies- 2, Slit

Curd-

Fresh Coriander Leaves- Finely Chopped

For the Gravy:

Gatta Flavoured Oil- 1 Tbsp.

Ghee- 1 Tbsp.

Method:

In a Bowl, Add Besan, Turmeric Powder, Coriander Powder, Hing, Salt, Baking Powder & Mix Well

Roast the Jeera, Grind it in a Mortar Pestle & Add to the Besan

Add Curd, Ginger, Pudina,

Divide & Roll the Dough into long thin cylindrical Pieces (Cut according to the Gatta Size)

In a Wide Pan, Boil Water

Add the Gatta Pieces Gently, Cook Uncovered till par Cooked

Drain from Water & Keep Aside to Cool

Cut into Bite Sized Chunks

In a Non Stick pan (Kadhai), Heat Refined Oil, deep fry the Gatta Balls till Golden Brown

For the Gravy:

In a Non Stick Pan, Heat Oil & Ghee

Add the Steamed Gatta Pieces

Sprinkle Water & use the Bhunna Technique

Add Curd little by little

As the Ghee starts coming to top, Add Green Chillies & Mix Well

Add Fresh Coriander Leaves

Tips:
This Recipe is a Rajputana, Marwari Community Specialty

Use the Soda Bicarb according to the Besan used, so if 2 Cups of Besan is used, ½ Tsp. Soda Bicarb will be needed

The Gatta Dough would need some Oil to help Bind

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Five Lentils & Rice Porridge (Panchmel Dal ki Khichdi)

Indian Vegetarian Main Course Special 
Rajasthani Cuisine

Five Lentil Rice Porridge (Panchmel Dal ki Khichdi)

Serves 2

One of the best methods to get these colorfully blended 5 different Lentils in this One Pot Dish!

Ingredients:
Extra Light Olive Oil/Olive Pomace Oil- ½ Tbsp.

Clarified Butter (Ghee)- 1 Tbsp.

Rice (Chawal)- 1 Cup

Split Bengal Gram Lentil (Chana Dal)- 2 Tbsp.

Split Pigeon Pea- (Toor Dal/Arhar Dal)- 2 Tbsp.

Whole Red Lentil (Sabut Masoor)- 2 Tbsp.

Whole Green Gram Lentil (Sabut Moong)- 1.5 Tbsp.

Skinless Split Black Gram Dal (Dhuli Urad Dal)- 1.5 Tbsp.

Cumin Seeds (Jeera)- 1 Tsp.

Onions- 1 No., Finely Chopped

Ginger- 1 Inch, Finely Chopped

Green Chillies- 2, Slit

Green Peas- about 1 Tbsp., (Optional)

Sweet Corn- about 1 Tbsp., (Optional)

Tomatoes- 1 No., Finely Chopped

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

Method:

Clean, Wash & Soak Rice & Dals for 15 Minutes

Heat Oil & 1/2 Tbsp. Ghee in a Pressure Pan

Add Cumin Seeds and Sauté

Add Onions, Ginger, Green Chillies and Sauté

Add Peas, Sweet Corn & Sauté

Add Rice, Five Dals and Mix Well

Add Water, Cover and Pressure Cook on Medium High Flame for about 3 Whistles

Wait till the Cooker Lid Loosens up

Serve the Khichdi Hot with Pickle, Papad, Set Curd/Raita and Add the Remaining Ghee!

Tips:

This Khichdi would be a Perfect Quick 30 Minutes Recipe

Ayurvedic Texts suggests that our Health exists when the 3 Doshas- Vata (Wind), Pitta (Bile) and Kapha (Phlegm) of the body stay in harmony. Ayurveda/Naturpathy does have a Cure for most Dosha Imbalances through a Strict Regime which includes proper Diet & Lifestyle, Herbal Preparations, Exercise & Tranquillity Routine like Yoga & Meditation, Ayurvedic Therapies & Panchakarma (for Deep Cleansing Process).

So, as our Mind-Body balance needs rejuvenation, ditch the strict Healthy Food once in a Week and indulge in Some Gorging Yummy Food. Don’t forget to De-Toxify and Calm your System with some Mild Comfort Food and this is where Khichdi helps.

So, a Light Khichdi can be an Option after a Long Tiring day/Stomach Upset/Menstrual Time (especially on the Second Day) or just a Quick Fix with Leftover Vegetables

The Rice used should be preferably Medium or Short Grain which cooks easily

Variations:

Can prepare this Dish in a Non Stick Deep Bottom Pot instead of a Pressure Cooker

If preparing in a Pressure Cooker, just add Vegetables like Chopped French Beans & Carrots with the Rice

For a Complete Meal with Rich Exotic Flavours, and add Ghee in the Beginning and while Serving, Cinnamon Stick, Chopped Potatoes, Whole Red Chillies, Red Chilli Powder, Fennel Seeds Powder (Kuti Saunf), Fenugreek Seeds Powder (Kuti Methi), Garam Masala Powder, and Crushed Dried Fenugreek Leaves (Kasuri Methi)

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Mixed Lentils Cooked in Exotic Spices (Rajasthani Panchratna/Panchmel Dal)

Indian Vegetarian Main Course Special
Rajasthani Cuisine 
Mixed Lentils Cooked in Exotic Spices (Rajasthani Panchmel Dal)
Serves 2

Ingredients:

Split Bengal Gram Lentil (Chana Dal)- 2 Tbsp.

Split Pigeon Pea- (Toor Dal/Arhar Dal)- 2 Tbsp.

Whole Red Lentil (Sabut Masoor)- 2 Tbsp.

Whole Green Gram Lentil (Sabut Moong)- 1.5 Tbsp.

Skinless Split Black Gram Dal (Dhuli Urad Dal)- 1.5 Tbsp.

Salt- To Taste

Turmeric Powder (Haldi)- ½ Tsp.

Mix of Extra Light Olive Oil/Olive Pomace Oil & Ghee- 2 Tbsp.

Asafoetida (Hing)- a Pinch

Cumin Seeds (Jeera)- ½ Tsp.

Cloves (Laung)- 2 No’s

Bayleaves (TejPatta)- 1No.

Dried Red Chillies- 2, Broken

Ginger-Green Chilli Paste (Pisa hua Adrak Hari Mirch)- 1 Tsp.

Cumin Powder (Kuta Jeera)- 1 Tsp.

Coriander Powder (Kuta Dhaniya)- ½ Tsp.

Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.

Tomatoes- 2 Medium, Chopped

Dried Mango Powder (Amchur)- 1 Tsp.

Water- Cups

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

Wash & Soak Dals in 1.5 Cups of Water for at least Two Hours

Mix Cumin Powder, Coriander Powder, Red Chilli Powder in Water

Drain and Boil Dals in 1.5 Cups of Water with Salt and Turmeric Powder till Cooked

Heat Oil in a Non Stick Pan

Add Hing, Jeera, Cloves, Red Chillies & as Jeera starts to Crackle

Add Ginger-Green Chilli Paste & Sauté

Add Cumin Powder-Coriander Powder-Red Chilli Powder Mixture & Sauté

Add Tomatoes & Cook till Oil comes on Surface

Add Cooked Dals, Salt & ½ Cup Water & Cook for about 8-10 Minutes

Check to see the Consistency of Dals and add more Water as required

Sprinkle Garam Masala as the Dish is Cooked

Garnish with Fresh Coriander Leaves

Serve Hot with Jeera Chawal (Cumin Seeds Flavoured Rice) or Simply Plain Rice! 
  

Tips:

As the Rich, Creamy & Thick Dal Makhni is to Punjab, PanchMel Dal is to Rajasthan!

‘PanchaRatna’ means 5 Precious Stones which represents the 5 Different Dals used in this Dish 

 

Variations:

Can Pressure Cook/Boil Dals with Turmeric Powder & Salt before the Frying Process
Can add about 1 Medium Finely Chopped Onions

Instead of Chopped pieces, can use Ginger-Green Chilli Paste (Pisa hua Adrak Hari Mirch)

Can add about ¼ Teaspoon of Garam Masala Powder towards the end

Can add about 1 Teaspoon of Tamarind Pulp (Imli) 

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Mast Kalandar @ Chennai

Mast Kalandar at Velachery, Chennai

Saatvik Items like Gobhi & Aloo Parantha, Dal Chawal are available on demand

Hara Bhara Kebabs:

 Aloo Tikki Chat:

 

Mast Kalandar Mast Maha Thali
22 Items!!

Halka Phulka (HP 3) Thali:
this picture is updated from 17th August 2012 since when I felt the Thali Look, Taste & overall Quality was better than before
This Thali has Salad, 3 Phulkas, Dry Sabzi- Kala Chana, Gravy- Shahi Paneer, Fried Rice, Chana Dal, Gulab Jamun, Chaas

Newly Introduced Navratri Thali

Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)