Popular dishes of Rajasthan and its recipe(Part-1)
Rajasthan is not only famous for its historical palace, temple, stepwell, it is also famous for its Mohammed ji and its taste. Rajasthan's slogan is 'Visit my country'. If you come to Rajasthan and do not enjoy going here, then visiting Rajasthan will remain incomplete. Rajasthan is famous for some famous dishes.
1. Dal Bati Churma:- Time to prepare it is only 20 minutes and cooking time is 1.5 hours for three people.
Ingredients:- Two cups of flour, one fourth spoon of wheat flour, one fourth teaspoon of baking powder, one fourth of ghee and water for kneading.
Method of making Baati: - First of all, add two cups of water, one fourth spoon of salt, one fourth of baking powder, one fourth cup of ghee in a big vessel and mix it well till it gets the name of flour and when closed properly, a shape is formed. Now take a hard ball and add water as per requirement. Now roll the ball in the shape of a ball. Now without giving much pressure, roll it a little like making roti. At the time of making dough, press it lightly with hands. Now put your pan or cooker on low flame. Heat it with a few drops of ghee. Now knead the prepared dough and roll and cook for 15 minutes. Turn it over and then cover and cook for 15 minutes. Now the wick is cooked from inside and outside. Dip the wick in ghee for a softer wick. Are you worried about the gallery? If not, then soak it in ghee for 15 minutes.
Ingredients of Churma:- Two tablespoons ghee, three tablespoons sugar, two tablespoons cashew nuts and almonds, one fourth teaspoon cardamom powder.
Method of making churma:- Cut the wick into pieces and grind them coarsely in a mixer and heat a pan or pan and fry it until it becomes golden and fragrant. After it cools down, add three tablespoons of chopped cashews, two tablespoons of almonds, one-fourth teaspoon of cardamom powder and mix well. And now churma is ready.
Ingredients of Dal:- Half cup washed moong or green dal, cut into one fourth, pink lentils, one fourth gram dal, soak for 30 minutes. Three cups water, three teaspoon ghee, 1:30 mustard oil, 1 30 panjira, 1 inch, one onion, heavily chopped, medium. One teaspoon ginger, garlic paste, one green chilli chopped into slices, one tomato finely chopped, one fourth teaspoon turmeric, one fourth teaspoon Kashmiri chilli, one fourth teaspoon garam masala, one fourth spoon namak, one cup water, Two tablespoons finely chopped coriander.
Method of dal:- Now add soaked dal in the cooker, add one teaspoon ghee, three cups of water, let it whistle for one time, now add two teaspoon ghee in the pan and heat it, add one teaspoon mustard, one piece panjira, a pinch of asafoetida, now add chopped onion. Add .50 spoon garlic and ginger paste, one green chilli, saute well, further add tomato and fry well, after this add one-fourth teaspoon turmeric, half teaspoon Kashmiri chilli powder, one-fourth teaspoon garam masala, add 1.50 salt, fry on low flame and then add boiled cooker in it. Add dal and add one cup of water and cook for 5 minutes. Now add chopped coriander. Mix well. Finally, prepare Dal Bati Churma with onion and chilli slices. Your Dal Bati Churma is ready. It takes as much time as required to make it. It takes more effort and is more fun to eat.
2. Lal Maas:- A very popular non-veg recipe of Rajasthan. It is a spicy curry which is celebrated with Kashmiri red chillies and other popular spices of Rajasthan. It is eaten with boiled rice, jeera rice, paratha.
Ingredients:- 10 Kashmiri dry red chillies, soak it for 20 minutes, grind 500 grams mutton into small pieces, half cup curd, one teaspoon cumin, two teaspoons cumin powder, two teaspoons coriander powder, two tablespoons ginger garlic paste, ghee, half teaspoon turmeric as required Two big cardamoms Three black cardamom seeds 1 inch cinnamon Three cloves One bay leaf Three onions finely chopped Half teaspoon garam masala Salt as per taste Coriander leaves chopped for garnish.
Coal for smoking:-Three pieces of coal.
Method: To make red mass recipe, take Kashmiri red chillies soaked in water in a heavy bottomed pan, cumin seeds, black cardamom, green cardamom, cinnamon cloves, bay leaf, dry spices and boil until the dry red chillies become soft, let it cool down and then mix the mass in a mixer. Grind the mutton curd in a big bowl add cumin powder coriander powder turmeric powder one tablespoon ginger garlic paste and dried red chilli paste which was previously prepared in the mixer, mix everything well and now let it marinate in the refrigerator for an hour. Keep.
Heat ghee in a heavy bottomed vessel, add onion and wash till it becomes soft, add remaining ginger garlic paste and fry for 1 minute. Now add marinated mutton to onion and fry on high flame for two to three minutes. Now add salt in it. And add the water which was taken in the chilli bowl. Now cook the vessel for 20 to 25 minutes in a well-concentrated manner. If you can add more water as per your taste, when the mutton is cooked, then add coal for smoking and keep it in a small bowl. And place the bowl in the middle of the mutton vessel. Two to three people add some ghee in it and immediately close the lid of the vessel and keep it aside for 2 to 3 minutes. Now take out the bowl and heat the mutton and add garam masala. Remove it with your hands. Stir quickly while serving and serve this gum chapatti with rice paratha garnished with coriander leaves.
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