Dhansak
INGREDIENTS:
Tovar washed 100gm
cup Red Gram (split)
Masoor dal washed 75 gm
Ghee 30 gm
Chopped onion 150 gm
Ginger garlic paste 2tbsp
Red pumpkin peeled & diced 100gm
Brinjal peeled & diced 100 gm
Potatoes diced 100 gm
Sweet potatoes diced 50 gm
Fenugreek leaves chopped/spinach 30 gm
Coriander leaves chopped 30 gm
Tomatoes chopped 200gm
Pepper corn 8 nos
Green chilli chopped 2-3 nos
Red chilli powder 1tsp
Turmeric powder 1/2 tsp
Cumin powder 1/2 tsp
Dhania powder 1/2 tsp
Water 1.5lit
Tamarind pulp 30 gm
Dhansak masala (grind to paste )
Garnish
Brown onion slices 1 no
Chopped coriander 10 gm
Slit green chilli 2no
PROCEDURE:
Heat 50 gm ghee in cooker, add chopped onions and saute.
Add ginger and garlic paste saute over slow heat for 2 minutes.
Then add both dals and vegetables dices, cook for 10 minute,
Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
Add around 1 1/2 litre of water and pressure-cook till one whistle.
Then simmer and again cook for 15 min
Pass the vege tables &dal through straines/blender.
In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
Add strained dal and tamarind pulp.
Cook for 5 min or correct consistency
Garnish with coriander leaves, slit green chilli and brown sliced onions.
Serve hot with brown rice & kebabs.
Falooda
INGREDIENTS:
3 bottles milk (1 1/2 litres)
200g sugar (1 cup less 1 desert spoon)
5 tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water
3 table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water
1 heaped table spoon cornflour (optional) vanilla ice cream or cream if desired
PROCEDURE:
- Add sugar to milk and bring it to boil. Lower flames and simmer, uncovered, on very slow fire 50 to 60 minutes.
- Cool thoroughly.
- Mix cornflour with 1 1/2 cups water and cook on low fire till it begins to look transparent.
Immediately pour mixture into a colander which should be placed over a pan containing ice and 1 cup water.
stir vigrously with a back of a round spoon or ladle till cornflour mixture is seived through.
It will fall into the iced water in drops and solidify. After 1/2 hour strain water.
- To cooled milk add rose syrup (if using rose water or essence add a few drops red food colouring
to make pink Falooda) Also add tukmuri seeds and cornflour drops.
- Chill in refrigerator.
- Serve chilled glasses and add a desert spoon vanilla icecreamor 1 teaspoon cream per glas of Falooda if desired.
Make 8 glasses.
Goda Masala
INGREDIENTS:
500gms (8 C) coriander seeds
125gms (1C) cumin seeds
125gms (3 C) grated dried coconut
125gms (1C) sesame seeds
30gms (1/4 C) shah jeera
30gms (1/5 C) cloves
30gms (1/3 C) black cardamom
30gms (about 20) tejpatta
30gms (3/4 C) dagad phool
PROCEDURE:
Using very little oil in a heavy skillet or pan, on medium heat,
roast all spices separately till well browned. Grind individually.
Mix till well combined. Pack pressing into glass jars,
covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).
Gujarati Khaman
Ingredients
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste
Method
Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve soda-bi-carb in the oil. Add to butter.
Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6“ diam. greased plate.
Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut khaman into squares or diamonds and serve hot with coconut chutney.
Rajashthani Papad Ki Sabji
Ingredients
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water
Method
Crack the papads into 1 inch squares.
Heat ghee in a saucepan, add seeds.
Add asafoetida. Add chilli powder and curds at the same time. Stir till curds brown
Add turmeric, water and salt. Boil.
Add papads and coriander.
Boil for 3-4 minutes.
Serve papad ki sabzi hot with chappatis.