Ghever – Rajasthani Recipe

Ingredients:

3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:

1 1/2 cups Sugar
1 cup Water

Topping:

1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil

How to make rajasthani ghever :

Prepare sugar syrup of 1 thread consistency and keep aside.
In a large bowl put ghee.

Add milk, flour and 1 cup water. Mix together to make a smooth batter.
Dissolve colour in some water and add to batter. Add more water as required.
Batter should be of running consistency.

Take an aluminium or steel cylindrical container.
The height should be at least 12″. And diameter 5-6″.

Fill half with ghee. Heat.
When ghee is hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle. Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
Place on a mesh to drain excessive oil.
Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
Cool a little, top with silver foil.
Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
Ghevar is ready to be served.

Daal Bati / Dal Baati -Rajasthani Recipe

Ingredients:

1/3 cup split Bengal gram (chana dal)                      ,    1/3 cup toovar (arhar) dal
1/3 cup green moong dal (split green gram)         ,    1 tablespoon urad dal (split black lentils)
1 tablespoon whole moong (whole green gram)  ,    3 teaspoons chilli powder
1/4 teaspoon turmeric powder (haldi)                    ,    1 teaspoon coriander (dhania) powder
1/2 teaspoon garam masala                                         ,     3 cloves
2 bay leaves                                                                        ,   1 teaspoon cumin seeds (jeera)
2 green chillies, slit
a pinch asafoetida (hing)
2 teaspoons amchur (dry mango powder)
2 teaspoons tamarind (imli) pulp
3 tablespoons ghee
salt to taste

For the baatis (for 10 baatis)

1 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rawa)
2 tablespoons Bengal gram flour (besan)
8 tablespoons milk
4 tablespoons melted ghee
salt to taste

For serving

melted ghee
1 recipe churma

For the panchmel dal
1.Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.

2.In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.

3.Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.

4.Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis :

Sarson Ka Saag – Panjabi Sabji

Ingredients:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
Chop ginger, garlic cloves and chillies.
Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
Add the ground saag and simmer the flame. Cook for few minutes.
Add the maize flour, red chilli powder, sugar and stir well.
Serve hot with paratha or makki ki roti.

Makki Ki Roti Recipe