Rajma curry Recipe

Ingredients:-

  • 200 gm Kidney Beans (Rajma)
  • 1 Large Sized finely chopped Onion (Payaj)
  • 1 Cup Tomato Puree / 3 medium or 2 large tomato fine chopped (Tamatar)
  • 1 tbsp Ginger, Garlic Paste (Adrak, lahsun)
  • 1/2 tsp Cumin Seeds
  • 3-4 nos Finely Chopped Green Chillies (Hari Mirch)
  • 1 tsp Cumin Seeds Powder (Jeera Powder)
  • 1/2 tsp Coriander Powder 
  • 1 tsp Red Chilli Powder
  • 1/4 Cup Yogurt (Dahi)
  • 2 tbsp Finely Chopped Green Coriander Leaves (Hara Dhaniya Patta)
  • Salt as per taste
  • 2 tbsp Oil
  • 1/2 tsp Garam Masala Powder

How to make Rajma Recipe:-

  • Wash Kidney Beans and Soak Overnight or 6-8 Hours.it It is very important to soak the kidney beans overnight. Always uses fresh kidney beans as old kidney beans take more time for cook.
  • Wash again and take a pressure cooker.
  • In this pressure cooker and put kidney Beans ,salt and 4-5 cup water . Boil the soak Kidney Beans when kidney beans till cooked well (minimum 3-4 whistle). Cook it on medium or low flame.
  • Take a Pan and heat oil in this pan.
  • In this pan add cumin seeds, when it cracked and get brown then add asafoetida (hing), ginger-garlic paste, onion saute them till they golden brown or caramelized.
  • Add tomato puree or tomato and saute well.
  • Then add all spices green chillies, cumin seeds powder, coriander powder, red chilli powder, garam masala and yogurt. Mix it well.
  • Cook this on Medium or low flame for 5-6 minutes.
  • Add kidney beans in this mixture. Mix it well.
  • Mash few kidney beans with spoon for make thicken rajma masala curry.
  • Garnish with green coriander leaves and serve it.

Marwadi Gatta Kadhi

Ingredients:-

  • 1 tbsp Oil / Ghee
  • 1/2 tsp Coriander Seeds
  • 1 pinch of Baking Powder
  • 2 cup Coriander Leaves Finely Chopped
  • 2 tsp Red Chilli Powder
  • 2 tsp Turmeric Powder
  • 2 cup Gram Flour (Besan)
  • 4-6 Curry Leaves
  • 1/4 tsp Cumin Seeds
  • 2 cup Yogurt (Dahi)
  • 1 tsp Green Chillies Finely Chopped
  • Oil for Frying
  • Salt as per taste
  • 1 tsp Garam Masala

How to prepare Marwadi Gatta Kadhi:-

  • Take a bowl and keep 2 tbsp gram flour aside.
  • In this gram flour mix baking powder, 1 tsp turmeric powder, 1 tsp red chilli powder and salt. Mix it well.
  • in this mixture add little water to make a hard dough, Knead well.
  •  Rest it for 10-20 minutes.
  • Take this dough cut into 4 equal portions and prepare 4 cylindrical shape .
  • Take a pan keep water and salt and boiled it.
  • When the water become boiled, add those 4 cylindrical shapes in this water on medium flame.
  • Cook it 3-5 minutes.
  • Take off and cut in to small pices.
  • Take a pan and heat oil for deep frying pieces in mudium hot oil untile brown.
  • After that remove and leave aside.
  •  Heat ghee/ oil, add coriander seeds, cumin seeds, green chillies, curry leaves, garam masala and stir fry for a moment.
  • In this mixture pan mix gram flour and yogurt, mix it well.
  • In this mixture add 1 tsp red chilli powder, 1 tsp turmeric powder and stir fry on low flame.
  • Stirring continuously for some minutes.
  • In this mixture add some water, salt and stir fry until it returns to medium thick consistency.
  • Add in fried gatte.
  • For garnishing, top of this kadhi add some cut green coriander leaves.
  • Serve it with chapati, rice and paratha etc. 

    Jaipuri Mewa Pulao Recipe

    Ingredients:-

    • 2 cup Long White Rice
    • 2 cup sugar
    • 1 cup ghee / oil
    • 25-30 almond finely chopped and blanched 
    • 1/2 cup chironji coarsely ground 
    • 25 pistachios, chopped
    • 1 tsp cardamom powder
    • 1/4 tsp nutmeg powder
    • 1/2 tsp saffron,  soaked in 1 tsp milk
    • 4 cup milk
    • 20-25 cashew nuts, finely chopped

    How to prepare Jaipuri Mewa Pulao” 

    • Take a deep bowl & wash white rice and soak in water for 2-3 hours.
    • Take a deep pan and heat the oil in it. 
    • When oil become heat, add drained rice and milk in it. Mix it well.
    • Cover this pan and cook on a low and medium flame stirring sooner or later .
    • Open this pan and check that the rice grains do not break.
    • If the rice become cooked, add the cardamom and nutmeg powder, chopped almond, chironji, pistachios, cashew nut, sugar and saffron. You can add more dry fruits which you like.
    • Mix it well.
    • Cook it, when each grain become separate.
    • Serve this hot and sweet dish.

    Govind Gatta Curry Recipe

    Hello Everyone,
    Today, we are preparing a Rajasthani/ marwadi  vegetarian dish. Govind Gatta Curry is also known as Shahi Gatte because of it’s rich gravy. This is a Shahi Dish . But today we are add some new ingredients for new taste. We prepare this dish for special occasions.

    Ingredients:-

    For Gatta:-
    • 1 Cup Gram Flour (Besan),
    • Salt to Taste (Namak),
    • 1-1/2 Teaspoon Red Chilli Powder (Lal Mirch),
    • 1-1/2 teaspoon Turmeric Powder (Haldi),
    • 1/2 teaspoon carom Seeds (Ajwain),
    • 1 tablespoon Yogurt (Curd),
    • 1 teaspoon oil / ghee,
    • 1/2 cup of  Mawa (Khoya) , grated/crumbled
    • 2-4 Green Chilli fine chopped (Hari Mirich),
    • 6-7 Cashew Nuts fine chopped,
    • 6-7 Raisins (Kishmish),
    • 2 tablespoon coconut Powder,
    • 1 teaspoon Charoli (chiroji),
    • 3-4 Almond (Badam),
    • 1 teaspoon Black Pepper powder (Kali Mirich),
    For Gravy:-
    • 1 teaspoon Fenugreek leaves powder (Kasoori Methi),
    • 1/4 cup khoya (Mawa),
    • 1-1/2 Cup Yogurt (Dahi),
    • 2 tablespoon Gram Flour (Besan),
    • 2 Dry Red Chilli,
    • 1/2 Teaspoon Turmeric Powder (Haldi),
    • 1/2 teaspoon Cumin Powder,
    • 1 tablespoon Coriander Powder,
    • 1/2 teaspoon Garam masala powder
    • 1/2 teaspoon chaat masala,
    • salt as per taste,
    • 2 tablespoon ghee,
    • 2 tomato,
    • 1/2 teaspoon asafoetida (hing),
    • 1 teaspoon ginger paste,
    • 1 teaspoon garlik paste,
    • 1 cup Coriander leaves (Dhania) , For garnish

    How to prepare recipe:-

    1. Take a big bowl and add besan, curd, red chilli powder, turmeric, salt, carom seeds, oil and mix them well to form a dry crumble.Now add a little water to the dry besan mix and knead to make a firm dough.
    2. Take some ghee in you hand and divide the dough to equal balls, take a ball and make a disc.
    3. In a separate bowl, mix mawa, green chillies (optional), salt, chopped cashews,chopped raisins, charoli, chopped almond, coconut powder, black pepper and keep it aside.
    4. Take 1 tsp of filling and place in the center of the disc, fold in to cover from all sides and then roll to shape into a ball.
    5. Put so much water, 1/2 cup yogurt, 1 tsp ghee in a vessel and keep boiling it, that the gatta can be boiled well in water, carefully take a single gatta in boiling water, so that the boil always remains in the water and let the boil boil for 10-15 minutes on high flame till you prick a toothpick, it should come out clean. Ready to boil the gatta.
    6. Strain the gattas and reuse the water to use in the gravy.
    7. Wash Tomatoes, green chillies, ginger, garlic and grind them into a fine grinder and make paste.
    8. Heat oil in a pan, add cumin seeds, after frying cumin, add asafoetida, turmeric powder, coriander powder, chaat masala, salt, cumin seed, dry red chilli and fry a little bit of spices, Now add tomato, green chillies, ginger, garlic masala and fry until the oil separates from the spices, add gram flour and fry for two minutes, stirring continuously, Now add remaining half mawa, crumble and fry for 2 minutes and fry a little. Sprinkle the masala well, prepare frothy curd and continue roasting it continuously, until it does not boil well.
    9. After they splutter add besan, mawa and saute them  well till the raw smell goes off.
    10. Put the water that is boiled in the spice, and keep the gravy till it recovers, if the gravy looks thicker then add more water to it, put garam masala and a little green coriander, Fenugreek leaves powder and mix it.
    11. Now add the gattas and cook them well for few minutes.
    12. Turn off the flames and garnish with fresh chopped coriander and serve Govind Gatta Curry .
    13. Serve Gatta curry with chapati, parantha, whole, naan or rice and eat them.

    Chane Jaisalmer Ke

    You also Called “Dahi Chane ki sabzi“.

    Ingredients :-

    • 1.5 cup Yogurt ( Dahi),
    •  2 cup Soaked and Boiled Brown Chick Peas (Kala Chana)
    • 2 tbsp Gram Flour (Besan)
    • 1/2 tsp Turmeric Powder (Haldi)
    • 1 tsp Green chilli Paste
    • 1 tsp Red chilli Powder
    • 1.5 tbsp oil
    • 1 tsp cumin seeds (Jeera)
    • 1/2 tsp mustard Seeds ( Rai or sarso)
    • Salt as per taste
    • 2 tbsp finely chopped coriander leaves (Kata Hua Hara Dhaniya)

    How to prepare Chane Jaisalmer Ke :-

    • Take a deep bowl and mix gram flour, Yogurt, turmeric powder, green chilli paste, salt, 1/2 cup of water and mix it well, Using a whisk till no lumps remaining. 
    • Take a deep pan and heat oil in this pan. In this pan when oil become heat, add cumin seed and mustard seeds.
    • Seeds become crackle, add Brown chick peas and gram flour mixture. Mix it Well.
    • Cook it on a medium Flame for 2-3 minutes.Stirring continuously.
    • Garnished with Chopped Coriander Leaves.
    • Serve Immediately.  

    Chocolate Cake (Egg Less)

    Ingredients:-

    • 1/2 tin condensed Milk (Milk Maid)
    • 1/2 tsp vanilla essence
    • 1/2 cup milk
    • 1/2 cup oil
    • 4 tbsp powder sugar
    • 1 cup Refined flour or plain flour (Maida)
    •  1/4 cup cocoa Powder,
    • 1/4 tsp soda- bi- carb
    • 1 tsp baking powder
    • chocolate sauce, walnut halves, Chocolate chips 

    How to prepare Chocolate Cake in Microwave:-

    • Sift plain flour , cocoa, soda and baking powder. Keep aside. Beat sugar and condensed milk till fluffy.
    • Add oil and beat well.
    • Add milk and essence. add plain flour beat well for 3-4 minutes till the mixture is smooth and light.
    • Transfer to a greased bowl of 6″ diameter.
    • Microwave for 5 minutes. Let it stand for 5 minutes in the microwave.
    • Let it cool. Transfer to a serving platter. Pour chocolate sauce on it and decorate with walnut halves and chocolate chips.

    Home Made Paneer

    Paneer is rich source of protein and calcium. Some of the most important benefits of paneer are given below:-
    1. benefit for weight loss
    2. Healthy for bones and teeth
    3. Healthy for heart
    4. Healthy for diabetes
    5. Healthy for Kids
    6. Healthy for skin and Hair
    7. Healthy for Woman & Man
    8. Healthy during Pregnancy and Lactation ,etc

      

    Ingredients:-

    • 2 ltr Milk (full cream milk)
    • 2 tablespoon Lemon Juice
    • 1 Plain Muslin Cloth 
    How to Prepare Paneer:-
    • Take a deep Pot.
    • Boil 2 ltr milk in this pot in over medium flame. When milk become boil, reduce flame to low. 
    • In this milk add 2 teaspoon milk & stir gently.
    • Milk will start to curdle & paneer would separate from liquid. Turn off the flame.
    • Take it away form flame.
    • Take a big vessel and a muslin cloth. Place clean muslin cloth over strainer in another big vessel.
    • Pour curdled milk into it to remove liquid (whey).
    • After that pour 3-4 glasses cold water strained soiled to remove sourness. 
    • You can Use Whey to make paratha dough.
    • Lift Cloth toward top from all sides. Hold it mouth & it by turning clockwise and squeeze out excess water.  
    • Tie the mouth and place it over colander or upside-down plate and keep any heavy object over it.
    • Keep it under pressure for 1 hours.
    • Remove the heavy object. Open the tie cloth and you will see a round shaped paneer slab is ready.
    • You can store it in a airtight container for 3-4 days in refrigerator.

    Khaman Dhokla

    Khaman Dhokla is a Gujrati Dish. It’s a steam cake made from gram flour. Instant Khaman Dhokla is a soft, fluffy, tangy-sweet and a great snacks. Instant Khaman Dhokla is a healthy and great vegi snacks. Usually i prepared it with steaming method.

    Ingredients :-

    • 1.5 cups gram flour (Besan)
    • 2 tbsp semolina (Suji), 1-1/4 cups water,
    • 2 tbsp oil
    • 1/4 tsp soda-bi- carb (mitha soda)
    • 1-1/4 tsp ENO fruit salt
    • 1 tsp salt (Namak)
    • 5 tsp sugar (Chini)
    • 1/4 tsp turmeric (haldi)
    • 1 tsp Green Chilli Paste
    • 1 tsp Ginger Paste
    • 3 tbsp Lemon Juice
    • 1 tsp mustard seeds (Rai)
    • 2-3 Green Chilies (slit into long pieces)
    • 3/4 cup water
    • 2 tbsp finely copped coriander leaves

    How to Prepare Recipe:-

    • Firstly take a bowl and sift gram flour. 
    • In this gram flour and mix semolina, 1-1/4 cups water, 1 tbsp oil, 2 tsp sugar,turmeric,chili paste, ginger paste to a smooth batter of a thin pouring consistency without any lumps. 
    • Beat well this mixture.
    • In this mixture add eno and soda.
    • After that sprinkle lemon juice and beat well for a few seconds.
    • Pour this mixture in the steamer, pan or a dish.
    • Gently shake so that the batter evens out in the pan or a dish.
    • Cover this dish with cling film. Prick at 1-2 places for the steam to escape. Microwave for 6 minutes.
    • For tempering, mix 1 tbsp oil, 2-3 green chilies , rai, 3/4 cup water, 3 tsp sugar, 1 tbsp lemon juice. Microwave for 4 minutes. Pour over dhokla. Wait for 20 minutes to turn soft. Cut into pieces.
    • Sprinkle coriander leaves on it.
    • You can also prepare khaman dhokla in a electric cooker or a pressure cooker. In a Pressure cooker the water should already be boiling or hot when you place the pan with the dhokla better. When using pressure cooker, remove the whistle from the lid and cover the cooker tightly with its lid. Steam 15-20 minutes in an electric rice cooker. 
    • If using a pan or a pressure cooker steam 12-15 minutes on a medium flame. Dhokla is ready in 17-20 minutes. To check that dhokla has been ready, insert a toothpick and if it come out clean, the khaman dhokla is ready. 
    • If the toothpick has the batter on it, then you need for more steam  for some times.
    • When the dhokla become warm, with a knife gently slid along the edges. keep a plate on the top of the dish.
    • Invert the dish. 
    • In a small pan heat 1 tbsp oil and add mustard seeds and allow them to creak. When the mustard seed are creaked add 1 tbsp cumin seeds , 8-10 curry leaves 1-2 chopped green chilies.  Stir and then add 2 tbsp sesame seeds. Then add 1/3 cup water and 2 tbsp sugar . When this tempering mixture to come a boil. Then pour this tempering mixture on the khaman dhokla. After that add lemon juice. Cut into pieces.
    • Sprinkle coriander leaves on it.
    • Serve it .

    Colocasia with pulses Recipe (Arbi with Dal Recipe)


    Ingredients :-

    • 2 cup Red Lentils (Red Masoor Dal)
    • 2 tsp ginger, green chilli and garlic paste
    • 1 fine chopped onion
    • 3 fine chopped tomatoes
    • 1 tsp cumin seeds (jeera)
    • 1 cup (peel and prick them with fork randomly) colocasia (arbi)
    • Salt as per taste
    • 2 tsp oil
    • 1 tsp turmeric powder (Haldi)

    How to prepare Recipe:-

    • Wash and boiled the Red Lentils, Colocasia, turmeric powder, salt  with 2.5 cup water in a pressure cooker after 2 whistle lower down the flame and let it cook for 4-5 minutes.
    • Take a frying pan and heat oil into it.
    • Add cumin seeds when seeds starts crackle, add ginger, green chilli, garlic paste and fry for few minutes after that add onion and cooked till soften, when onion soften you add tomatoes and cook few minutes.
    • In this Mixture, add Red Lentils and Colocasia, cover with a lid & cook some minutes.
    • Garnish with coriander leaves.
    • Arbi with dal recipe is ready. 
    • Serve it with hot chapatis or paranthas or rice.

    Bhature Recipe

    Bhature is very spice and delicious Dish. This is my family favorite dish. Chole Bhatoore is Punjab’s favorite recipe. Let make Bhature at home today.

    Ingredients:-

    • Refined Flour 500gm (Maida)
    • Salt 3/4 tea spoon (Namak)
    • Sugar 1/2 tea spoon 
    • Baking Powder 1 tea spoon
    • Yogurt -100gms (Dahi) (1/2 cup)
    • Oil for deep frying
    How to Make Bhature:-
    • Take a bowl and in this bowl take refined flour, salt, sugar, baking powder mix it well.
    • After that in mixture mix 2 tea spoon oil and yogurt and mix well.
    • Mix all ingredients with hand & knead the dough with lukewarm water. 
    • Cover the dough and keep it warm place in your home overnight or 8 hours to allow natural fermentation to take place.
    • After 8 hours or overnight you will see very small bubbles on the surface of this dough.
    • Heat oil in a pan for deep frying as the same way as you would frying pooris.
    • Take a portion of this dough for preparing small ball.
    • Take a rolling board, put this ball on this board and roll it into a flat disk of bigger and little thick than poories size.
    • Put the bhatura into the hot oil and press with the ladle very softly.
    • Fry bhatura till golden brown.
    • Spread a Napkin on a plate and keep the bhatura on it for remove the excess oil.
    • Make all bhaturas in this way.
    • Serve this bhatura with chole and green chutney.