Showing posts with label Rajasthani cuisine. Show all posts
Showing posts with label Rajasthani cuisine. Show all posts

Sunday 3 July 2016

Piyaz Ki Kachori

Piyaz Ki Kachori 
It is a popular roadside dish of Rajasthan. Off let lots of post on piyaz ki kachori took me back to the time when I use to visit Kota. Me and my sister in law use to go for marketing. So after our shopping was over, we made it a point to eat piyaz ki kachori. It was served with chutneys, curd, chaat masala and sev. Extremely popular and delicious..

For the Stuffing 
2 cups Onions finely chopped 
2 Green chilli chopped 
1 tsp Garlic chopped 
1/4 tsp Nigella seeds 
1/4  tsp Fennel seeds 
1/4 tsp Carom seeds 
1/4 tsp Coriander powder 
1 tsp Lime juice 
2 tbsp Besan
1 tsp Coriander powder
1/2 tsp Chilli powder
1/4 Garam Masala powder 
1/4 tsp Asafoetida 
Salt to tate 
2 tsp Oil 
Few Coriander leaves chopped

Take oil in a pan, let it heat. Add the nigella seeds, fennel seeds, carom, coriander seeds. Let it crackle. Add onions, garlic and green chillies. Sauté and cook the onions till light brown. Add asafoetida, salt, coriander powder, chilli powder, garam masala powder. Stir and mix it. Add the lime juice, stir and mix it, add the besan and mix it well stirring it for 2 minutes. Add coriander leaves, mix it. 
For The Dough
2 1/2 cup All Purpose Flour 
Salt to taste
3 tbsp Ghee
Cold water as required 

Take mixing bowl, add salt, ghee and flour. Mix it well. Add water as required into the flour and knead it into a hard dough. Keep it covered for 30 minutes. 
Make equal portions of the dough. 

To make the Kachoris
Oil for frying 

Take a portion of the dough, knead it well. Roll the dough into round disc. Take 2 tsp stuffing and add it into the center of the circle. Seal the dough from the edges properly. Flatten the dough and roll it lightly once more around 4 inch. Heat oil. Keep it on low flame.  Fry the kachori on a low medium flame fry till it become golden and crispy. Take out on an absorbent paper. Serve the kachori hot with some coriander chutney, tamarind chutney or sauce.

Wednesday 1 June 2016

Aam, Gosht Aur Chane ka Achar.....

Aam, Gosht Aur Chane ka Achar.....

Raw Mango and Chickpeas pickle is a pickle from Rajasthan. I wanted to give it a twist... This pickle is for all non veg lovers. I have added Mutton and innovated the spice powder. Something different and worth the try. 

For Marinating the Mutton 
1 bowl boneless Mutton cut into small pieces
1 tbsp Ginger and Garlic minced 
Salt to taste
1/4 tsp Turmeric powder
1 tbsp Chilli powder 
Juice of 1 Lime

Marinate the mutton with all the above ingredients for 1 hour. Pressure cook the mutton, cook it for 3 whistles. Let the pressure release. Open the lid, if there is any water remaining, dry it up. Take the mutton out from the pressure cooker and keep it aside. 

For the Spice powder 
1 tbsp Mustard seeds
10 to 15 Pepper Corn
8 or more Whole Dry Red Chilli as per the spice required 
1/2 tbsp Dry Ginger powder
2 tbsp Madras Curry powder
1 tsp Garam Masala
1/2 tsp Turmeric powder 

Grind all the above ingredients together into a powder. 

For the Pickle 
Cooked Mutton pieces 
1 Bowl of Chickpeas soaked overnight and boiled ( it should be just cooked and not mushy)
1 cup peeled and grated Raw Mango (squeeze out the excess water) 
1 tbsp Garlic and Ginger minced 
Spice powder
Salt to taste 
1/2 tsp Sugar 
Juice of 1 Lime 
Few Curry Leaves
1/4 tsp Mustard seeds
2 pinches of Asafoetida 
1 cup Mustard Oil 

Heat the oil in a wok, add the mustard seeds. Let it crackle, add the curry leaves, garlic - ginger and asafoetida. Sauté it for a minute. Add the mango, let it cook for 5 minutes in the oil. Add the chickpeas and the mutton pieces. Stir and mix the mutton pieces. Add the spice powder, sugar and salt. Stir it and cook for 2 minutes. Switch off the gas. Add the lime juice. Stir it and let it cool. Store it in a dry glass jar and refrigerate it. It will stay for 2 months.