Wishing you all a very happy and a prosperous new year.

SMOKED CRISPY KABOB

INGREDIENTS

1. 1/2 kg mince meat (keema)
2. 400 gms boiled mashed potatoes
3. 6 cloves of garlic
4. 1'' ginger
5. 8 whole red chillies
6. 1tbsp garam masala
7. 1 tsp chat masala
8. 2chopped green chillies
9. 3 chopped spring onions
10. 1/2 cup chopped coriander leaves
11. salt to taste
12. oil for frying

METHOD

• boil keema with garlic,ginger,red chillies,salt and 1 tbsp vinegar
• grind the boil keema and mix mashed potatoes,garam masala powder,chat masala with one beaten egg.
• mix all the chopped green onion,chilli,mint and coriander.
• put this mixture in a pot make a depression in the center ,put a red hot charcoal then pour 1tsp ghee over burning coal then immediately close the pot.leave it as such for 15 minutes,then open the pot discard the coal,mix the keema mixture well
• make one kabab and fry .
• check the seasoning .then  make and shallow fry all the kebabs
• serve hot with chutney.

MARWARI BESAN

INGREDIENTS

1. 1/2 cup chick pea flour
2. 1 onion sliced
3. 1/2cup peas
4. 1tbsp oil
5. 1tsp cumin seeds
6. 5 curry leaves
7. 4green chillies
8. 1/2tsp red chilli powder
9. 1/4 tsp turmeric powder
10. salt to taste

METHOD

• in a bowl mix chick pea flour,salt,turmeric powder,red chilli powder add enough water to make thin batter.
• In a wok heat oil add cumin seeds,curry leaves chopped green chillies then sliced onion and peas fry it .
• add batter in the wok ,continuously starring it ,on medium flame approximately for ten minutes .
• add chopped green coriander leaves.
• serve it hot with crispy paratha.

BEETROOT and PEAS TARKARI

INGREDIENTS

1. 1cup grated beetroot
2. 1/2 cup peas
3. 1small onion ,chopped
4. 1'' ginger,chopped
5. 4 green chillies,chopped
6. 2 tomatoes ,chopped
7. 1/2 tsp cumin seeds
8. 1tsp red chilli powder
9. salt to to taste
10. 2tbsp oil
11. 1lemon juice
12. 1/2 cup chopped coriander leaves

METHOD

• heat oil in a pan ,add cumin seeds when colour of seeds changed add chopped onion saute' it
• add ginger and chopped green chillies and ginger stir it few minutes
• add grated beetroot cook 5 minutes,
• add red chilli powder ,salt ,peas and tomatoes cover it and cook for 5-6 minutes on medium heat.
• when peas and tomatoes are tender add chopped coriander leaves
• add lemon juice if you like.
• serve it  with roti or rice.

KABLI CHANNA with RAJMA

INGREDIENTS

1. 200 gm kabli channa
2. 100 gm rajma(kidney beans)
3. 1/2 tsp soda bi carb
4. 1 onion chopped
5. 1tbsp ginger, garlic paste
6. 1tsp red chilli powder
7. 1/4 tsp turmeric powder
8. 1tbsp roasted cumin powder
9. 3 tomatoes puree
10. 3tbsp oil/pure ghee
11. 1tsp garam masala(4 cloves,1''cinnamom,1black cardamom, pinch of nutmeg,mace powder each)
12. chopped coriander and chopped ginger.

METHOD

•  soak kabli channa and rajma with soda bi carb for 3-4 hours.
• boil both with salt until very soft.
• heat oil or ghee saute chopped onion,add ginger garlic paste, fry it .
• add chilli powder,turmeric powder,cumin powder with 2tsp of water fry the masala well.
• add cooked channa and rajma fry 2 minutes.
• blend tomatoes with 2tsp of cooked rajma and channa,
• add to the cooking mixture, stir well and cook it for 10 minutes
• check the seasoning.
• add garam masala powder.
• garnish with chopped coriander,green chillies and chopped ginger.
• serve hot with boiled rice.

MEAT CURRY with SPINACH (PALAK GOSHT)

INGREDIENTS

1. 1/2 kg mutton
2. 1 grated onion
3. 1tbsp ginger,garlic paste
4. 1tbsp red chilli powder
5. 1tbsp coriander powder
6. 1/4 tsp turmeric powder
7. 1tsp salt
8. 1/2 cup yogurt
9. 1tsp lemon juice
10. 1/2tsp garam masala
11. 1/2 cup oil
12. 1kg spinach
13. 3 green chillies

METHOD
for the marinade:

• in yogurt add grated onion,ginger,garlic paste,turmeric powder,chilli powder,coriander powder,salt and lime juice.Mix the mutton and leave in the marinade for four hours.
• heat oil in a pan and saute one chopped onion .
• add the marinaded mutton and cook on slow heat for 20 minutes,stirring occasionally
• when meat is3/4 done and oil separates from masala,
• add finely chopped spinach and green chillies in the cooking mutton.
• cover and cook on medium heat until meat and spinach are cooked.
• check the seasoning.
• add the garam masala cover the pot for five minutes.
• serve with chapati or boiled rice.

STUFFED EGGPLANT(BHURWAN BAINGAN)

INGREDIENTS

1. 500 gm small baingan
2. 1 onion paste
3. 1 tbsp ginger garlic paste
4. 1 tsp coriander powder
5. 1 tsp cumin powder
6. 1/4 tsp turmeric powder
7. 1 tbsp red chilli powder
8. 1 tsp roasted peanut powder
9. 1 tsp roasted coconut powder
10. 1 tsp roasted sesame seed powder
11. salt to taste
12. 1/2 cup oil
13. 1tbsp tamarind pulp
14. 1tsp garam masala

METHOD

• Cut baingan in four sections ,but remain joined at the top, dip them in salted water.
• Heat oil  in a pan and fry baigan .take them out in a dish.
• In the same oil fry onion,ginger, garlic paste until its raw smell is gone.
• Add all the dry spices with 2tbsp water, fry the masala till nice aroma comes.
• Add fried baingan in masala stir well .
• Cook it for five minutes.
• Dissolve tamarind paste in 1/4 cup of water and mix in the masala stir well .
• Check the seasoning.add garam masala powder.
• Cover the pan and simmer it for ten minutes.
• Garnish it with chopped coriander leaves.
• Serve with chapati or rice.

RAJASTHANI DHOKLA with DAAL

INGREDIENTS

1. 3 cups corn flour
2. 1 tbsp chilli powder
3. 4 green chillies chopped finely
4. 1 tbsp coriander powder
5. 1 tsp cumin seeds pounded
6. 1 tsp ajwain
7. 1 tbsp garlic paste
8. 1 tbsp ginger paste
9. 2 onion paste

10. 1 tsp garam masala
11. 4 tsp papad khar
12. 1 cup chopped green coriander leaves
13. 1 tsp salt
14. 3 cups hot water
15. Sesame oil

METHOD

In a pan boil water add papad khar

• In a big bowl mix all the ingredients very well
• Add hot papad khar water in the above mixture and mix with fork or spoon
• When it cools down make dough.
• Take a fist full dough and  make dhokla (shape it like a hollow pyramid)
• Heat water in steam cooker or in a pressure cooker put inverted sieve and arrange dhoklas on it .water should not touch dhokla
• Close the pressure cooker without its weight(whistle)
• Cook it for 15 minutes on high heat then 20 minutes medium heat.
• Dish out and pour some sesame oil over it.
• Serve hot with dal.

DAL

1. 1 cup split black lentils(urhad)
2. 1/4 cup channa dal
3. 1 tbsp ginger,garlic paste
4. 1 tsp red chilli powder
5. 1 tsp coriander powder
6. 1/4 tsp turmeric powder
7. 1 tsp oil
8. Salt to taste
9. 1 tsp garam masala

For tempering

2 tbsp ghee

1onion sliced

4 cloves of garlic sliced

1 tsp cumin seeds

2 whole red chillies

METHOD

• Soak both dals for 30 minutes
• Heat 2cups of water add all the ingredients except garam masala
• Pressure cook for15 minutes and allow the pressure to drop by itself.
• Add garam masala powder  
• Check the seasoning
• For tempering heat ghee add garlic,cumin seed and sliced onion when they are golden brown pour over dal
• Garnish with chopped coriander leaves.

Dhokla is a popular dish in Rajasthan,speciality of Mewar region. It is a very tasty dish. Simple to make and delicious to eat.

LAAL GOSHT

INGREDIENTS

1. 1kg mutton
2. 40 whole red mathania chillies
3. 3 onion sliced
4. 1cup yogurt
5. 3tbsp garlic paste
6. 2tbsp ginger paste
7. 4 tbsp coriander powder
8. 1tsp roasted cumin powder
9. 1/2tsp turmeric powder
10. 5tbsp oil
11. 2tbsp pure ghee
12. 2 cloves of chopped garlic
13. 4cloves
14. salt to taste

METHOD

• remove seeds from red chillies,soak them in hot water, when they become soft grind them to a smooth paste.
• in 1 cup yogurt add chilli paste,turmeric powder,roasted cumin powder,coriander powder and salt.
• heat oil add pounded garlic when it becomes pink add sliced onion fry it golden brown
• add mutton and fry till its colour change .
• add yogurt mixture mix well let it simmer on a slow fire.
• when the meat is tender and masala is well fried .
• check the seasoning
• heat ghee and add the chopped garlic and 4 cloves when the aroma comes,add it to the the meat and cover it so that it gets a nice aroma of garlic and cloves
• serve hot with rice or missi roti or chapati

CHUTPATI MIRCHON KA SALAN

INGREDIENTS

1. 1/2 kg green chillies
2. 1/4tsp kalongi
3. 1/2 cup oil
4. 8 curry leaves
5. 1/2 tsp cumin seeds
6. 1tbsp ginger,garlic paste
7. 2tbsp fried onion paste
8. 1tsp cumin seed powder
9. 1tsp coriander powder
10. 1tbsp red chili powder
11. 1tbsp coconut powder
12. 1tbsp roasted peanut powder
13. 1tbsp roasted sesame seed powder
14. 1tbsp tamarind paste dissolve in 1/4 cup water
15. salt to taste

METHOD

• wash dry and slit chillies, remove seeds.
• heat oil add cumin seeds,curry leaves ,
• add chillies and fry for two minutes,remove them from oil.
• In the same oil add ginger, garlic paste,fry 2 minutes then add fried onion paste and all dry masala with some water fry the masala very well.
• add tamarind paste in the masala and cook until oil starts separating
• check the seasoning
• add fried chillies in masala ,mix well sprinkle kalongi seeds on it.
• cover the pot and put it on dam
• serve with roti or boiled rice.

HALEEM

INGREDIENTS

1. 1kg boneless meat(chicken or mutton)
2. 2 onion
3. 2tbsp garlic paste
4. 2tbsp ginger paste
5. 2tbsp red chili powder
6. 1tsp turmeric powder
7. 1tbsp coriander powder
8. 2tbsp roasted cumin powder
9. 1tsp salt
10. 3/4 cup oil
11. 500 gm wheat (without husk)
12. 300 gms mix dal(moog,masoor,arhar,urad,channa and rice)
13. 1tbsp garam masala powder
14. 10 green chillies chopped or to taste
15. ginger Juline's,chopped coriander leaves

METHOD

• soak wheat ,and dals separately over night.
• boil them separately with salt.
• when they are tender mash them with hand blender.
• cook meat like korma with above spices
• mash meat very well with wooden spoon or hand blender.
• in a big pot mix mashed meat,dals and wheat.
• add water and cook, keep stirring and blending until it looks like a smooth past ,add garam masala powder and  chopped green chillies.
• check the seasoning.
• heat 2tbsp ghee fry one onion slices and whole garam masala,pour over haleem
• garnish with ginger Juline's and chopped coriander
• serve hot with onion,chopped chillies and lemon slices.