Grub Desi Catering: Rajasthani Food

Hello friends, last week we served an authentic Rajasthani/Marwadi food at a party and it was a huge hit. We just loved doing it, as this food is so close to our heart and we have grown up eating it. Thanks a lot Mumma for making such amazing food for us all the time, and teaching me too.

Sharing below some pictures from that day!!! We had Jal Jeera and Fusion Shrikhand too in the menu, not in the pics though.

Daal Baat Churma in the top row and Stuffed Chilla Rolls, Dahi Bhalle & Badi Papad ki Subzi from left to right in the bottom row.

Rajasthani Masala Rice

by Ishetta

A Marwari family Sunday lunch would usually comprise of this delicacy.. Very popular Rice Dish however, rather than following the regular recipe I did add a twist and made it more relishing. Please  do try!!

Rajasthani Tendli(Ivy Gourd) Fry

by Neetu

Yes, it has been really long since I have written any post, bringing up a toddler is a very hectic job (for those who don’t understand this : P) you hardly get any time for yourself. These days I am very actively getting in touch with people to write for my blog, so someone asked me that will you post the day to day recipes on your blog or it has to be something fancy. Well the answer lies in this post I have added a pinch of twist to the daily boring Tendli and made it a little more interesting and we all need to do that in our day to day life as well to keep the charm on ; )

 

Lehsun & Kachri Chutney(Garlic & Cucumins Pubescens Chutney)

I am very fond of eating this chutney with pooris (made a day before and grilled of tawa) and a cup of hot tea OMG there’s no better breakfast for me in winters… but if not puri it tastes so very good with stuffed hot  parathas… trust me you’ll love it….

Its made with the fresh ones during the season but for the rest of the year it is dried and stored.. I got it from my grandma but one can get it from the market as well… :)

INGREDIENTS:-

Garlic: 10-12 Cloves Kachri (Cucumins Pubescens): 3/4 Cup Salt: to taste Reed Chilly Pwdr: to taste

Water: to grind Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Asafoetida: a pinch

METHOD:

• Peel garlic cloves.

• Grind coarsely garlic & kachri in a mixer with little water.
• Heat oil in a pan add cumin seeds, asafoetida  & when it crackles add the chutney.
• Add salt and chilly powder to taste but as its chutney that to from Rajasthan make it a li’l spicy.

• Serve it with hot parantas, puris chapati, bread…… the way you like… :)

Badi Papad ki Subzi (Lentil Nuggets in Curd Gravy)

Yet another  authentic recipe from Rajasthan which is made using the moong daal nuggets also known as “Mangodi” in other parts of the country…as mentioned in my earlier post  "Gatte ki Subzi" that in authentic Rajasthani cooking there is a limited use of fresh ingredients therefore these nuggets are also dried and stored in containers for few months and used as & when required.. also the gravy for the curry  is made using the ground spices, water & Curd only…

INGREDIENTS:-

Badi/Mangodi: 1/2  Cup Papad: 1 Piece Water: 21/2 – 3 Cups Curd: 1/3 Cup Ghee: 2 Tbsp Cumin Seeds: 1/2 Tsp

Asafoetida: 1/4 Tsp Salt: to taste Red Chilly Pwdr: to taste Coriander Powder: 2 Tbsp Garam Masala: 1/2 Tsp Dry Mango Pwdr: 1/2 Tsp

METHOD:-

• Crush the Badi coarsly keeping a kitchen towel under it.

 

 

 

 

 

 

 

 

• Heat ghee in a pan and add cumin seeds and asafoetida, when it crackles add crushed badi to it and roast till light brown and fragrant.
• Meanwhile boil the water in an another pan.
• Add boiled water to the roasted badi & then all the spices except dry mango powder and let it simmer on slow flame for 20-25 mins until it becomes soft and the raw smell is gone.

• Meanwhile roast the papad as shown in the picture and beat the curd with a fork and add dry mango pwdr to it.
• Once the badi is cooked, break papad into small pieces and add to it then add the curd.

• Check seasoning and adjust if required and if the gravy is too thick the add more boiled water to it.
• Cook it for another 5-6 mins and serve it hot with chapati or rice.

Gatte Ki Subzi (Quick & Authentic)

This is for my first Follower :)

Its a is very true and authentic style of making GATTA CURRY. In traditional style of rajasthani cooking hardly any fresh vegetables are used due to lack of availability in the region, so i have not used onion and tomato for the gravy but made it using curd.

Spices mentioned in the recipe are as per my taste one can make it milder or more spices according to the taste but rajasthani cuisine is always spicy.

I have used a SEV making machine to fasten up the process, it takes much more time to make and boil the thick size (handmade) gatta than the one made using this machine.

INGREDIENTS: (for the gatta) Chick Pea Flour – 1cup Salt – to taste Red Chilly Powder – 1 tsp (or to taste)                                                     Dhaniya Powder – 1 tbsp Garam Masala – ½ tsp Dry Mango Pwder – ½ tsp Water – to make dough & to boil 4 cups

INGREDIENTS: (for the Gravy) Curd – ½ cup Salt – to taste Red chilli powder – 1 tsp or to taste Coriander powder – 2 tbsp Garam Masala – ½ tsp Hing – ¼ tsp Cumin Seeds – ½ tsp Refined oil – 2 tpsp Dry mango powder – ½ tsp Chat masala – ½ to 1 tsp Water – little to dissolve spices

Method(for Gatta):-

1.  Make a soft dough using all above ingredients take care not to put much water add water little by little.
2.  Put the dough in the bhujiya (sev) maker with thick size moulds and drop the strings of dough in boiling water.
3. Cook it till 3-4 boils and after that remove the froth, do not drain the water keep it aside.

Method(for Gravy):-

1. Heat oil in a pan add cumin seeds & hing let it crackle then two tbsp of water mix all spices in it (except dry mango pwdr & chaat masala) and cook till oil separates.
2. Slow the flame and add curd (mixed with dry mango pwdr & chaat masala) again cook till the oil separates.
3. Add the gatta with water which we had cooked earlier and simmer for 2-3 mins. Check seasoning and add water to adjust the consistency of gravy to your choice.
4. Garnish with chopped coriander & serve hot.