Saturday, April 14, 2007

Rajasthani Khadi

180 ml Bengal gram flour
1 tbsp curd
2 tbsp oil
1 tsp chilli powder
1 tsp saunf seeds
¼ tsp ajwain seeds
Salt to taste

Mix all the ingredients and knead into a firm dough using very little water. Divide the mixture into 6 equal portions and roll with hand into a long cylindrical roll. Boil these rolls in plenty of boiling water for about 10 minutes. Drain and cool. Cut each of the roll into 8 pieces such that each small piece is the size of a big marble. Keep aside.


500 ml Beaten curd
1 tbsp Bengal gram flour
10 curry leaves
½ cup of water
Combine all the above and mix so that no lumps remain.

a. 1 tsp jeera
b. ½ tsp mustard seeds
c. ½ tsp saunf seeds
d. ¼ tsp asafoetida powder
e. 1 each of bay leaf, clove, cardamom and cinnamon stick
f. ¼ tsp turmeric powder
g. 2 tsp chilli powder
h. 2 tsp coriander powder
i. 2 tbsp oil
Salt to taste
2 tbsp chopped coriander leaves

Heat the oil in a pan and add the ingredients from a to e. After the seeds crackle, add ingredients from f to h and sauté for a few seconds. Add the curd mixture, a cup of water and salt and bring to boil. Take care to stir continuously so that the curd does not split. Add the dumplings and bring to boil. Garnish with chopped coriander.

Works with Rice, Parathas, or Adai

Carrot Halwa

Delhi Carrot: 800 gms
Milk: 500 ml
Sugar: 200 gms (approximate- adjust sweetness to taste.)
Ghee: 2 tbsp
Cashews, almonds, raisins- 10 each
Cardamom powder- ½ tsp.

Grate Carrots. Boil milk in a thick pan- preferably pressure pan. Add grated carrot and continue to boil until all liquid evaporates. Add sugar and continue to cook on reduced heat until all the sugar is dissolved and the mixture starts drying up. Add the ghee and continue to cook until a near dry texture is obtained. Garnish with chopped, roasted nuts, raisins and cardamom. Serve hot or cold as per taste.