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Recipes from Royal Rajasthan

Rajput Okra
1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms okra (bhindi) Wash and wipe the okra. Snip off the two ends and slit on one side.
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds

Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds. Mix in a tblsp of oil and salt and mix well. Stuff this masala into the okra.
Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
Mix in okra and stir fry for 5 minutes, cover and steam for 5-10 minutes on medium heat.
Uncover and stir fry till the okra are crisp.

Rajput Onion Curry
Ingredients: For the onions:
24 small size onions
oil for deep frying
For the gravy:
6 tbs (90 ml) oil
1 tsp (5 g) cumin seeds
2 (100 g) onions, chopped
2 tsp (10 g) garlic paste
2 tsp (10 g) ginger paste
1 cup (240 ml) curd
1 tbs (15 g) coriander powder
1 tsp (5 g) turmeric powder
1 tsp (5 g) chilli powder
150 g tomatoes, chopped fine
a generous pinch of amchur powder
a generous pinch of bay leaves powder
a pinch of black pepper powder
a pinch of black cardamom powder
a pinch of cumin powder
salt to taste
For the filling:
1 1/2 tsp (7 ml) thin tamarind pulp
1 tsp (5 g) amchur powder
3/4 tsp (4 g) coriander powder
1/2 tsp (2 g) cumin powder
1/2 tsp (2 g) chilli powder
1/2 tsp (2 g) turmeric powder
a generous pinch of black salt
For the garnish:

2 green chillies, slit lengthways
5 g coriander leaves, chopped

Peel and make criss-cross incisions on top of the onions for the filling Mix all the ingredients for the filling and put equal quantities of the filling between the incisions of the onions and reserve for 30 minutes. Heat a little oil in a frying pan and add the stuffed onions and shallow fry over medium heat until lightly coloured. Keep aside. To prepare the gravy: Put the curd in a bowl, add coriander powder, turmeric powder and chilli powder and whisk till well mixed. Heat oil in a pan and add cumin seeds. When they begin to crackle, add the chopped onions. Saute until brown. Add the garlic paste and ginger paste and stir-fry until the onions are golden brown. Remove the pan from heat, stir in the curd mixture, return the pan to heat and stir-fry over medium heat until the oil floats on top. Add tomatoes and stir-fry until oil floats on top again. Add the stuffed fried onions and stir for three minutes. Add about 1 1/2 cups water. Bring to a boil and lower the heat. Cover and simmer stirring occasionally, until the gravy is reduced by half. Sprinkle the remaining ingredients. Remove to a serving bowl, garnish with green chillies and coriander leaves.

Game Meat White Curry
1 kg lamb boneless
200 gm yogurt
150 gm oil
5 gm white pepper powder
2 tbsp ginger juliennes
1/4 cup almonds
30 gm coconut flakes
3/5 tsp white cardamom powder
1/4 cup cream
Juice from one lemon
2 tsp rose water
4 green chillies, chopped
Clean and cut the lamb into 3 cm cubes. Put in a pan, add salt and water (approx. 1.5 litres) and boil for 5 minutes. Drain and wash the meat. Whisk the yoghurt in a bowl, add white pepper and mix well. Blanch almonds, cool and remove the skin. Remove the brown skin of the coconut, cut up roughly and grind the almonds and coconut into a fine paste. Heat the oil in a pan, added the blanched meat, the spiced yoghurt, ginger, salt and water (approx. 800 ml), cover and simmer, stirring occasionally. When the lamb is tender and the liquid has almost evaporated add the almond and coconut paste and stir for 2 minutes. Sprinkle cardamom powder and stir. Add cream, lemon juice, rose water and stir. Cover the pan with a lid, put water on it and cook on dum for about 15 minutes.

Churma or Sweetened Crumbs Recipe - serve with meals as a condiment
OR Use Besan Ladoo
10 oz. wheat flour
20 oz. ghee
5 oz. evaporated milk
8 oz. fine sugar
4 oz.  almonds (soaked in water, peeled and sliced)
Green Cardamom (small) 4
cinnamon stick 1"
Melt 1 tsp. ghee and mix it in wheat flour. Make a stiff dough using very little water. Make about 15-20 balls with the dough. Heat the rest of the ghee in a wok. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix in evaporated milk.

Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and cinnamon stick. Add the above mixture of wheat flour and evaporated milk. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.
Dal Bati Churma (Puffed dough dumplings in lentil curry )
Serves: 6, Cooking time: 2 hours
For dal:
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)
3 onions, chopped finely.
2 tomatoes, chopped finely.
2 tsp.. garam masala powder.
2 tsp.. chilli powder.
1 tsp. turmeric powder.
1 tbsp ginger-garlic paste.
2 green chillies, slit lengthwise.
2 tbsp. cream
4 tbsp. ghee.
1 cup cilantro leaves, chopped finely.
Salt to taste.

For dumplings:
3 cups whole wheat flour, sieved.
2 cup semolina flour
1 cup ghee, melted.
2 tbsp. yogurt.
Salt to taste.

Pressure cook or boil rajma and black gram till it becomes soft. Heat 4 tbsp. oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee.

Knead a soft dough with the flours, ghee, yogurt, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Roast in batches on hot coals till puffed and golden outside and spongy inside OR  Press very lightly to flatten the balls just a little. Arrange them on a greased baking tray about 1" from each other. Bake the Baatis in the oven till golden. You need to turn them every 5-7 minutes to ensure even browning and cooking.

To serve, put some Daal into a bowl (individual portion size) and set on a plate. Add some Baatis and serve. To eat, the Baati is broken in half and dipped in the Daal! To make this even more special, break the Baatis in half and lay on the plate. Now drizzle with melted ghee! Dip in the Daal and eat!
Gatte Ki Subzi Recipe
Servingsc : 6-7
1 cup Besan
1 tsp. coriander powder.
2 tbsp. Ghee
1 cup yogurt
Salt to taste
2 tbsp. oil
Red chilly powder 1 tsp..
pinch of turmeric
Mix besan while adding ½ tsp.. salt, ½ tsp. red chilly powder, ½ tsp.. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the yogurt through a strainer.
Add ½ tsp.. salt, ½ tsp. red chilly powder, ½ tsp.. dhaniya powder and turmeric to the yogurt. Mix well.
Add the gatta pieces.
Heat oil in a kadahi.
Put the tadka of cumin seeds and add the yogurt mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.

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Ingredients for Rajasthani Cuisine
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Ajika Besan or Chickpea Flour or Bengal Gram Flour, Chick Pea Flour
Ajika Besan or Chickpea Flour or Bengal Gram Flour, Chick Pea Flour
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Ajika Fenugreek Leaves (Kasuri Methi, Shambalileh)
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Ajwain Seeds (Ajowan, Carom seeds )
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