Rajasthani Pulao


• 2 Cups long-grained white rice
• 1 Cup sugar
• 1 Cup ghee
• 20 Almonds, blanched and chopped
• 20 Pistachios, chopped
• 1 tsp Cardamom powder
• 1/4 tsp Nutmeg powder
• 1/2 tsp Saffron, soaked in 1 tsp milk
• 4 Cups milk
How to make Rajasthani Pulao:
Soak rice in water for 2 hours. Drain.
Heat ghee and add the drained rice. Add milk.
Cover and cook, on a low flame, stirring occasionally but gently, so that the rice grains do not break.
As soon as the rice is cooked, add cardamom powder, nutmeg powder, dry fruits, sugar and saffron.
Mix well.
Bake in a moderately hot oven, till each grain is separate.
Serve hot, as a sweet dish.
Rajesthani Pulao is ready.

Rajasthani Bhindi


• 250 gm Ladyfingers
• 3 tsp Bengal gram flour
• 1/2 tsp Onion seeds
• 1/2 tsp Red chilli powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1-1/2 tsp Fennel seeds
• 1 tsp Dry mango powder
• 4 Green chillies
• 4 tbsp Oil
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin seeds
• 1 tsp Garam masala powder
• Salt to taste
How to make Rajasthani Bhindi:
Rinse and wipe the ladyfingers.
Snip off the two ends and cut on one side.
Combine bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds in a bowl, mix well.
Add salt and a tbsp of oil to it.
Fill this masala into the ladyfingers, set aside.
Heat up 3 tbsp of oil and fry rest of the fennel seeds, cumin seeds, green chillies and onion seeds for a minute.
Add stuffed ladyfingers to it and stir fry for 5 minutes.
Cover and fry till they are cooked, stirring occasionally.
Uncover and stir fry until the ladyfingers are crunchy.

Gokul Pithe


• 200 gms Coconut (grated)
• 450 gms Khoya
• 2-1/2 cup Sugar/Date Palm Jaggery
• 150 gms Flour
• 5-6 cup Water
• 40 gms Ghee
• 1/8 tsp Sodium Bicarbonate
How to make Gokul Pithe:
First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.
To prepare filling, fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir continuously to avoid the filling getting stuck at the bottom of the pan. Turn off the flame.
To make cakes, divide the coconut-khoya mixture into equal portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.
Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together.
Heat ghee in a pan and coat coconut-milk cakes in the prepared batter.
Deep fry until a rich golden brown color. Remove cakes from the pan with slotted spoon.
Drain excess oil on paper and while still hot, immerse the cakes in the sugar syrup.


Potatoes in red chilli and tamarind gravvy.
Preparation Time : 20 minutes
Cooking Time : 12- 15 minutes
Potatoes, boiled 4 large
Coconut oil 3 tablespoons
Onions, chopped 2 large
Whole dry red chillies 8-10
Tamarind 1 lemon sized ball
Salt to taste
Peel the boiled potatoes and cut them into one inch sized cubes.Heat coconut oil in a kadai. Add onion in hot oil and sauté.

Roast the whole red chillies and grind into a fine paste with tamarind.

When the onions turn brown, add the ground paste and sauté. Add half a cup of water and mix.

Add salt and potato cubes and mix. Once the water comes to a boil, reduce heat and simmer for four to five minutes or till you get a thick gravy.

Serve hot.

Baba Ghanoush

Baba Ghanoush – also known as Baba Ghanouj and Baba Ganoush – is a dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack.

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 1 large eggplant
  • 2 cloves garlic, minced
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Tahini
  • 1 Tbsp. fresh parsley
  • 1/2 tsp. salt


1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Prick the eggplant with a fork. Then place on a cookie sheet and put into the hot oven.
3. Roast the eggplant for about 40 minutes or until very soft inside.
4. Cool completely.
5. Scoop out the eggplant’s pulp and place in a food processor. Add remaining ingredients into the food processor. Pulse until pureed, but still has some texture.
6. Refrigerate. Serve chilled with fresh pita bread.

  • 3-4 tbsps of melted ghee (see link below for recipe to make your own!)
  • 1 large onion sliced thin
  • 10-15 cashews roughly broken into bits
  • 15 raisins or sultanas
  • 500 gms eggplant cut into 2″ thick slices and then cut into cubes (2″ cubes)
  • 1 large onion chopped fine
  • 2 large tomatoes chopped fine
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Chopped fresh coriander to garnish


  • Heat a deep pan on medium and add the melted ghee to it. Now add the bits of nuts and raisins and fry till the nuts are golden. Remove them from the ghee with a slotted spoon and keep aside on paper towels for later.
  • Fry the thinly sliced onion in the same way (in the same ghee as above), till golden. Remove from the ghee with a slotted spoon and keep aside on paper towels for later. The fried nuts and these onions will form the garnish along with the chopped fresh coriander.
  • In the same ghee, fry the finely chopped onion till it is soft and translucent. Add the ginger and garlic pastes and fry for 1 minute.
  • Now add the chopped tomatoes and all the powdered spices. Fry till the tomatoes become pulpy and the oil begins to separate from the masala.
  • Add the pieces of eggplant and add 1/2 cup of water over them. Stir to coat well with the fried masala. Cook till done but not mashed. Keep checking the eggplant as it cooks and stir gently to prevent mashing pieces. Add salt to taste and stir. When done the dish must have a thick and minimal gravy. Adjust (adding or drying off) water during the cooking process to get this consistency.
  • Garnish with chopped fresh coriander and serve piping hot with Chapatis or Parathas.

Ingredients: Eggplant – ½ kb, small and round
Onion – 2 small
Coconut (desiccated) – 2 tablespoons, grated
Ginger – 1 inch piece
Garlic – 3-4 pods
Peanuts – 2 tablespoons
Coriander seeds – 1 tablespoon
Cumin seeds – 1 teaspoon
Poppy seeds – 1 tablespoon
Sesame seeds – 1 teaspoon
Red chilli powder – 1 tablespoon or as desired to taste
Turmeric powder – ½ teaspoon
Tamarind extract – 3 tablespoon
Green chilli – 3-4, splited into half length-wise
Salt – 1 tablespoon or as desired to taste
Sugar – ½ teaspoon
Cilantro/coriander leaves – a bunch, chopped, for garnishing
Oil – 3-4 tablespoon

Method: Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, salt to taste, and some water. Cook for 2 minutes. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!