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Archive for January, 2009

Rajasthani Pulao

Ingredients:

• 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.
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Rajasthani Bhindi

Ingredients:

• 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.

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Gokul Pithe

Ingredients:

• 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.

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