Rajastani Kaddu aur Aloo ki Subzi - Rajastani Pumpkin and Potato Curry

A simple Pumpkin and Potato Side from Rajastan



Ingredients (Serves 6-8)

Pumpkin 5-6 cups (about 1/2 a big one)
Potato cubed 4 cups (about 3 big ones)
Tomato 2
Curd 2 tbsp

Bay leaf 2
Clove 4
Cardamom 2
Star Anise 2
Kala Jeera 1 tsp (optional)
Cumin 2 tsp

Chilli powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1/2 tbsp
Turmeric 1/2 tsp

Amchur powder 1 tsp
Sugar 1 tsp
Oil and Salt to taste

Method of Preparation

1. Heat oil in a pan. Add bay leaf, clove, cardamom, star anise, kala jeera and cumin

2. When it sizzles, add chilli powder, coriander powder, cumin powder and turmeric. Give it a quick stir.

3. Add the cubed pumpkin and potatoes. Mix well.

4. Make a paste of the tomato. After a couple of minutes, add tomato paste to pan along with the curd. Mix well.

5. Add 1 cup of water (or as required). Cover and cook till the veggies are cooked.

6. Add amchur powder, salt and sugar. Mix well..

Serve with puris or rotis. 

Panchratni Dal - Rajastan Recipe

Panchratni dal is basically a mix of 5 different dals. I have used Toor dal, channa dal, urad dal, masoor dal and moong dal, all pealed and split. You can also make this with whole unpealed dal (moong, masoor and urad). If so, soak the dal overnight.

On the onset this might look like your everyday dal. But believe me, the ingredients in it took it to a whole new level. We all totally loved it.



Ingredients

Toor Dal 1/4 cup
Channa Dal 1/4 cup
Moong Dal 1/4 cup
Masoor Dal 1/4 cup
Urad Dal 1/4 cup

Cardamom 3
Cinnamon 1 inch piece
Cumin 1 tsp
Fennel seeds 1 tsp

Onions 1 big chopped
Tomato 2 chopped

Coriander powder 1 tsp
Chilli powder 1 tsp
Turmeric 1/2 tsp
Cumin powder 1/2 tsp

Curd 1/2 cup

Oil and salt to taste

Method of Preparation

1. Pressure cook the dal with 4 cups of water. Cook till it is all mushed up.

2. Heat oil in a pot. Add Cardamom, Cinnamon, Cumin and Fennel seeds.

3. When it sizzles, add Onions. Saute till it is nicely browned.

4. Add Tomatoes and saute.

5. Once cooked, add the coriander powder, cumin powder, chilli powder and turmeric. Mix well and cook for a couple more minutes.

6. Add curd and cook in low flame for 2-3 minutes.

7. Now add the cooked mixed dal and salt. Add water if need be. Bring to a boil and simmer for 5-10 minutes.

Serve with roti or rice. 

Missi Roti - Besan ki Roti - Rajastani Special

Missi Roti is a very popular flat bread prepared mostly in the Western Indian State of Rajastan. It is not quite as popular as Naan and Roti. It is made primarily with Besan or Gram Flour. Wheat Flour is added to it. The ratio of wheat flour to besan varies. Also the spices added varies. 

Due to the presence of besan, the roti is very healthy - high in protein. And quite filling too.  Check out the recipe for Kadhi Pakoda here

Ingredients (Makes 10 rotis)

Besan/gram flour 1.5 cups

Wheat Flour 1.5 cups

Onion 1 finely chopped

Red Chilli powder 1 tsp

Turmeric 1/2 tsp

Ajwain 2 tsp

Hing a little

Salt to taste

Method of Preparation

1. Add the besan/gram flour, wheat flour, chilli powder, turmeric, ajwain, hing and salt to a bowl. Mix well.

2. Add the chopped onions and mix again.

3. Now add water a little at a time to make a stiff dough. Remember that besan absorbs water faster than wheat flour and it will become very sticky. So add only little at a time. Also, this will use less water than when using just wheat flour.

4. Divide into 10 balls.

5. Roll like you do rotis by dipping in wheat flour as needed.

6. Heat a tawa and place rolled dough on it. Cook on one side. 

7. When brown spots appear on it, turn and cook on the other side. 

8. Apply some butter once it comes out of the pan.

Serve with some Kadhi Pakoda or Yogurt or Pickles. 

Kadhi Pakoda - Onion Pakoda Kadhi

Kadhi is basically a yogurt sauce thickened by Besan/Gram flour and seasoned with spices. Many varieties of Kadhi exist based on what else goes in the Kadhi. Today I prepared my favourite Kadhi - Kadhi Pakoda. Kadhi with Onion Pakaoda Dumplings. It was a perfect pair for the Missi Roti that I made. (recipe tomorrow).



Ingredients (Serves 6)

For Pakoda
Besan 2 cups
Onions 2 big sliced and cut into 2
Red Chilli  Powder 1 tsp
Turmeric 1/2 tsp
Hing a little
Baking soda a little
Salt 2 tsp
Oil for frying

For Kadhi

Yogurt 2 cups
Water 3 cups
Besan/Gram flour 4 tbsp
Chilli Powder 1 tsp
Turmeric 1 tso
Jeera/Cumin 2 tsp
Curry leaves 2-3 sprigs
Hing 1/8 tsp

Oil and salt to taste

Method of Preparation

For Pakodas



1. In a bowl mix together Besan, Red Chilli Powder, Turmeric, Hing, Baking soda and Salt.

2. Add water to make a very thick paste.

3. Add the sliced onions as well and mix



4. Heat oil in a pan. When it is hot, add small portions of the batter into it. Fry a few at a time.

5. When one side is cooked, turn and cook the other side as well.

6. Drain and keep in a kitchen paper to absorb excess oil.

For Kadhi



1. Mix the yogurt and besan in a bowl. Keep aside.

2. Heat a little oil in a pan. Add the jeera, hing and curry leaves.

3. When it sizzles, add the yogurt mix along with the water.

4. Add add the chilli powder, turmeric and salt. Mix (or whisk) everything together.

5. Cook in a medium-low flame till it comes to a boil and simmer for a little bit. It will start to thicken. (It will thicken a lot if kept for a few hours. So add more water and reheat if using after a few hours).

6. Add the pakodas just before serving.. If you like them really soaked, you can add it before as well.

Rajastani Gatta Curry

I am working my way thru different recipes in my todo list and Rajastani Gatta had been in my list for a long time. Somehow as I have not tasted it before, I chicken out at the last minute. A few weeks ago Anjana posted the recipe and I decided to use her recipe to make mine.

I felt that it was quite similar to Kadhi in its taste. We all loved it, especially my son. He asked for seconds!!

Ingredients 

For Gatta (the dumpling)

Besan/Gram Flour 1.5 cups

Yogurt 4 tbsp

Oil 4 tbsp

Hing a little

Baking soda a little

Fennel seeds 1 tsp

Coriander seeds 1 tsp

Ajwain 1/4 tsp

Chilli powder 1 tsp

Salt 1 tsp

For Gravy

Cumin 1 tsp

Fenugreek seeds 1/2 tsp

Yogurt 1.5 cups

Besan 2 tsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric 1/2 tsp

Garam Masala 1 tsp

Method of Preparation

For Gatta

1. Crush the coriander seeds. Add to a bowl.

2. Add the rest of the ingredients (except curd and oil) to the bowl. Mix it with your fingers.

3. Add the curd and oil (a little at a time) to make a stiff dough. The original recipe asked for lesser liquid. But I could make dough with only this much liquid. Add as needed.

4. Now make into small logs. I got about 8-9 small ones.

5. Bring water to boil. Add the dough logs to it. Cook for 5-10 min till the log floats up to the top. Do not stir at first. Mine were ready in about 7 min.

6. Fish out the logs. Let it cool and cut into small rounds. Save the water. 

You can fry them if you like. I did not and it still tasted awesome.

For the gravy

1. Heat oil in a pan. Add cumin and fenugreek seeds. 

2. When it sizzles, add finely chopped onions and saute till it starts to brown. 

3. In a bowl, mix the yogurt with the chilli powder, coriander powder, turmeric and garam masala. Also add the besan and salt.

4. Keep the pan in a low flame and pour this mix over the onions. Stir well. 

5. Add some of the Gatta water as need to the pan. 

6. Now add the cooked Gatta and cover and cook in a low flame for 10 minutes. 

Serve with paratas/roti or rice. Keep any excess Gatta water. Gravy will thicken as time passes and you can add some of this water in if need be. 

Chana Jaisalmer Ke

Kala Channa features regularly in our house. I make it especially as a side for Puttu. And ofcourse perfect side for Rotis. Did I tell you it is my favourite sundal as well.

This time I wanted to try something different and that search ended when I saw a recipe by Sanjeev Kapoor. We loved this recipe. The only disappointment I had was that similarity of this with Kadhi. So instead of the fancy name, I could have named it Kala Channa Kadhi. But it had to have this fancy name to justify its origins. It is a dish from Jaisalmer in Rajastan.



Ingredients

Kala Channa (dry) 1 cup
Yogurt 2 cups
Besan 4 tsp

Coriander powder 2 tsp
Cumin powder 1 tsp
Garam Masala 2 tsp
Turmeric 1/2 tsp

Green Chilli 1
Curry leaves few
Cumin 1 tsp

Oil and salt to taste

Method of Preparation

1. Soak Kala Channa overnight and pressure cook with enough water till it is well cooked. Drain and save the cooking water.

2. In a bowl, mix yogurt with besan, coriander powder, cumin powder, garam masala, turmeric and salt.

3. Heat oil in a pan. Add the jeera, green chilli and curry leaves.

4. When it sizzles, lower the flame and add the yogurt mix and stir.

5. Add the cooked channa and the water it cooked in as needed.

6. Simmer till the raw smell of besan is gone (5-10 minutes).

Serve with hot rice.