Popular dishes of Rajasthan and its recipe(Part-2)
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1.Ker Sangri:-A traditional dry dish.
Ingredients:- one quarter kilo care, two cups sangri, salt as per taste, oil, half tablespoon celery, one quarter teaspoon heeng, two proof dried Kashmiri red chillies broken into pieces, half teaspoon turmeric powder, two teaspoon chilli powder, tablespoon coriander powder. One teaspoon dry mango powder, one tablespoon kiramira, one tablespoon curd.
Method:-Now soak the ker and the ingredients separately for 6 to 7 hours or overnight, then filter and wash it clean. Add salt and water to the sangri in a pressure cooker and whistle for one minute. After releasing the gas, drain the water and keep it aside. Now heat oil in a pan, add celery ring, red chilli and fry on medium flame for 30 seconds. Now add boiled ker sangri, turmeric powder, red chilli powder, coriander powder, amchoor kheer, my curd and some salt and mix well while stirring occasionally. Today, cook it for 30 minutes and then serve it with rice and chapati. It is good for traveling also, it does not spoil quickly.
2. Gatte ki Khichdi:- You must have heard about Gatte ki sabzi. Today we have brought the recipe of Gatte ki Khichdi. It takes 25 minutes to make it.
Ingredients for Gatte Ki Khichdi:- Half cup gram flour, half teaspoon red chilli powder, half teaspoon coriander powder, half teaspoon turmeric, one tablespoon garam masala, salt as per taste.
Ingredients for Khichdi:- One cup raw rice, one onion, one bay leaf, 1 star aneej, two cloves as per taste, half teaspoon red chilli powder, half teaspoon turmeric, salt as per taste.
Method of Gatte: - In a deep vessel, take gram flour, red chilli, coriander powder, turmeric powder, garam masala, salt as per taste, the ingredients given in the recipe are the same, now mix it and knead it, now go to the gond, roll it and boil for 20 minutes. After boiling. Break the Gatte into small pieces and then take them out and keep them aside.
Now heat one tablespoon of oil in a deep vessel, add bay leaf, one star anise, two long onions, half teaspoon turmeric powder, half teaspoon chilli and cook on medium flame until the color turns bad, then add two cups of water and boil. When it boils, wash the rice and add the rice. When it starts boiling, add free gate in it, stir and cook rice on medium flame. Once the rice is cooked, Gatta Khichdi is ready. Serve it with pickle or curd.
The food of us Indians is incomplete without sweets, eating sweets is necessary, Mohan Thal is necessary for sweets.
3.Mohan Thal Ingredients:- Ingredients: Two cups of gram flour, three tablespoons of melted ghee, 6 tablespoons of milk, one cup of melted ghee, one cup of sugar, two spoons of milk, one tablespoon of rose water. Even if you don't have it, it will do. One cup teaspoon cardamom powder, one-fourth teaspoon saffron, half teaspoon oil for greasing, one tablespoon pistachios, one teaspoon finely chopped almonds.
Method of making Mohan Thal:- Add half teaspoon of saffron in hot water in a bowl and keep it aside. Add two cups of gram flour, three tablespoons of Pagla Ghee, three tablespoons of milk and mix well till it becomes hard. There should not be any lump in it. There should be a uniform mixture. Cover it and keep it aside for 30 minutes. Now break its kernels gently with your hands and filter it in a sieve with large holes and keep it aside. Now heat ghee in a heavy vessel, add gram mixture in it and mix well in the middle. Cook for 5 minutes, remove from the pan and keep aside until it cools down for 15 minutes.
For sugar syrup: - Add sugar in a cup of water in a vessel, mix well and cook it on high flame for 1 minute and keep stirring. Now reduce it to low, add two spoons of milk, mix well and on medium flame while stirring occasionally. Cook for 3-4 minutes. Clean off the dirt from the top of the sugar syrup. Reduce the heat to low. Cook for 7 minutes while stirring until it becomes dead string. Add rose water and mix. Now mix the cooled gram flour mixture with cardamom powder, saffron water and prepared syrup. Put it in a bowl and mix it well. Leave it for three-four minutes till it cools down. Now add the remaining three tablespoons of milk and mix it well. Now fry a plate and put this mixture in it and set it evenly. Now sprinkle almonds and pistachios on Mohan plate and knead it lightly. Pat it with your hands. Now keep it aside for an hour or two until it cools down. After it cools down, cut it into pieces. Your Mohan Thal is ready to eat.
click here for the part 1.