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LIP SMACKING Rajasthani cuisine
LIP SMACKING Rajasthani cuisine

Surprise your family with these Rajasthani recipes

Rajasthan lures with its rich heritage. The cuisine from the State is an added attraction. Here are a few recipes you can try at home. Dal Ki Bedvi Puri and Ker Sangri

Dal Ki Bedvi Puri

Ingredients For the dough Wheat flour: half a cup
Oil: 1 tbsp
Salt: to taste
For the fillingMoong dal (split yellow gram): quarter cup Moth dal: quarter cup
Red chilli powder: 1 tsp
Turmeric powder: a pinch
Oil: 1 tbsp
Salt: to taste
Oil for cooking Method: Sieve the wheat flour by passing it through a fine strainer. Rub in the oil and salt to taste. Add water to make a soft dough. Keep the dough aside. Soak both the dals for about four hours. Grind them into a fine paste without adding water. Heat oil in a flat frying pan. Add the dal paste and stir-fry on a low flame till the mixture leaves the sides of the pan. Add the chilli powder, turmeric powder and salt to taste. Mix well and stir-fry again for a minute. Allow this mixture to cool. Make a ball of the dough and then flatten it with your hands. Make a ball of the paste. Place the moong dal ball in the centre of the dough. Close the dough by bringing the edges together. Roll out thin parathas using flour. Cook on a hot tawa brushing with oil on both sides until the parathas turn light brown. Serve with ker sangri and curds.

Ker Sangri

Ingredients: Sangri: 1 cup
Ker: quarter cup
Kharak, sliced into long strips: 3 to 4
Kismis: 5 to 6
Turmeric powder: a pinch
Red chilli powder: 3 tsp
Dhania powder (coriander): 2 tsp
Rai powder (mustard), roasted: 2 tsp
Amchur powder (dry mango): 2 tsp
Red chillies: 2 to 3 pieces
Ajwain (carom): a pinch
Hing (asafoetida): a pinch
Oil: 3 tbsp
Salt: to tasteMethod: Soak the ker, sangri and kharak in water for some time and pressure cook it. Drain and keep it aside. Heat oil in a flat pan. Add the red chillies, ajwain and hing. Allow these to simmer. Then add the ker-sangri-kharak mixture. Add the kismis. Sprinkle all the masalas and salt. Cook on a low flame and stir well. Serve hot with dal ki bedvi puri.

Bajra Khichada

Ingredients: Bajra (millet): 1 cup
Moth dal or moong dal: quarter cup
Pure ghee: 2 tbsp
Salt: to taste Method: Sprinkle a little water over the bajra. Keep it aside for some time and coarsely grind it in a mixer. Soak the dal in water. Mix the dal and bajra with water and pressure cook till it softens. Add salt to taste. Warm the ghee. Add it to the cooked khichada. Mix well. Serve hot along with.

SUJATA MALANI

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