Guar fali (Cluster beans)

Cluster beans are a favourite vegetable used both in gravies and as a fried snack tossed in ghee, chilli powder and salt.

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Kamal kakdi

Dried lotus root is also used both fried and cooked in gravies. Fried lotus root rings are a crunchy and a delicious snack.

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Panchkuta

This is a classic Rajasthani dish that is special and distinct in flavour and the five ingredients that make this dish come together perfectly to create a special delicacy.

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The five main ingredients used in panchkuta are ker, sangria, amchur, gunda and kumthi.

Gunda – Glue berries

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Called lasoda in gujarati, commonly used in pickles or in combination with sour ingredients like tamarind to offset the bitter flavour of the berry.

Ker

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Ker is another name for dried caper berries. They can be used ripe or dried. Italian cuisine uses preserved capers to add a salty and sour flavour to dishes. Ker is known to have medicinal benefits and is used as an ingredient in ayurvedic treatments.

Kumthi is a dry berry and looks similar to ker.

Sangri

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Sangri is a dried bean like pod of the Khejari tree. It is believed to be a rich source of vitamins, protein and calcium. Sangri is harvested between March and June, dried and used the rest of the year. Highly nutritious, it is delicious and used in many vegetable preparations in the Marwari cuisine.

Amchur pieces

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Dried raw mango pieces are a staple in north Indian homes. They are used in cooking and as a snack. They add the sour element to the dish. They can be used as dried slices or as powder.

Panchkuta Subzi

2 Cups mixed panchkuta (ker, sangria, gunda and kumthi)
1 Tsp cumin seeds
2 Red chillies
1 Tbsp amchur
1 Tbsp coriander powder
1 Pinch asafoetida
½ Tsp turmeric powder
1 Tsp chilli powder
4 Tbsp curd
Mustard oil
Salt

Method:

1. In your Ultra Pressure Cooker, add a Tbsp of mustard oil and sauté the five ingredients of the panchkuta for a min.
2. Add salt and 3 cups of water and pressure cook for 2 whistles or 10 minutes on a medium flame.
3. In a pan add, mustard oil, dry spices, amchoor and curd and fry for 2 minutes.
4. Add this to the panchkuta and cook till dry. Serve hot with roti or rice.

Aam ki launji

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This is a sweet and sour raw mango pickle or chutney that could be enjoyed with rice or rotis.

1 Raw mango (cut in batons or cubes)
½ Tsp mustard
½ Tsp methi/fenugreek seed
½ Tsp kalonji
½ Tsp fennel seeds

Asafoetida

1/4 Tsp turmeric powder
1/4 Tsp chilli powder
1/4 Tsp coriander powder
3 Tbsp jaggery
Salt

Method:

1. Cut the mango into long strips or cubes.
2. Add salt, turmeric powder and salt and set aside.
3. In a saucepan, add oil, when hot, add mustard, kalonji, fennel and methi seeds and sauté for 2-3 mins.
4. Add the coriander powder and the asafoetida and the mango.
5. Add the jaggery and cook for four mins.
6. Allow to cool and serve hot.
7. You can store this in an airtight container and keep it refrigerated.

Daal batti churma

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Daal baati churma as a dish evolved with the need to feed the soldiers from the battle with a substantial meal that was easier to make than rotis. Dough is combined with ghee, water and salt and roughly rolled into balls and baked in a cow dung cake over wood fire. When ready, the cow dung is broken off and baati or dough balls are served with daal and churma. Churma is the broken bits of baati made to a powder and mixed with sugar and topped with nuts.

2 Cups wheat flour
1 Tbsp ghee
Salt
Water

Method:

1. Combine well to form a dough.
2. Bake them in an oven at 250 degrees or tandoor for 10-15 minutes. Turn the side once before done to get colour on both sides.
3. Lavishly spread ghee while still hot.
4. Serve with watery daal and churma

Gatte

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Ingredients for ghatte
1 Tsp saunf
1 Tsp ajwain
1 Tsp jeera
1 Tsp coriander seeds
1 Cup besan Flour
1 Tbsp ghee
3 Tbsp curd
1 Tbsp oil
Water
Salt

Method:

1. Lightly crush the saunf, ajwain and jeera and add to the besan flour. Add ghee, curd, oil, salt and very little water to make a firm dough.
2. Leave it to rest for 5 minutes and then knead the dough well for 5 minutes.
3. Roll and cut to the size of sausages or 4”
4. Bring water to boil in a pan. Carefully place the rolled besan dough in the water and cook for 10-12 minutes until the rolls float the surface of the rolls have bubbles.
5. Remove and cool before cutting them into smaller cubes.
6. Optional: You can fry them in ghee or skip this step
7. Rajasthani cuisine gets its unique flavour from using dairy products. Once the Gatte is ready set aside to make the gravy.

Subzi

Ingredients for gravy
3 Tomatoes
1 Onion (chopped)
2 Green chillies
1” Ginger
5 Garlic pods
½ Cup curd
1 Tsp coriander powder
1 Tsp cumin powder
1 Tsp dried methi (crushed)
½ Tsp fennel powder
½ Tsp turmeric powder
½ Tsp chilli powder
Oil
Salt

Tempering

1 Tbsp ghee
½ Tsp chilli powder
½ Tsp fennel powder
½ Tsp coriander powder
½ Tsp asafoetida

Method:

1. Use your Ultra Mixer Grinder to make a puree of tomatoes, garlic, ginger and green chillies.
2. In a pan, add oil and fry the chopped onions till brown and crisp.
3. Add the tomato puree with salt and let it cook till the oil comes out.
4. In a small bowl mix curd with the dry spices and add to the pan and cook while stirring continuously for 5-7 minutes.
5. Add the ghatte and cook for a few minutes.
6. Temper the dry spices with ghee and add on top before service with hot rotis

Kadi pakoda

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Pakoda

½ Cup besan
Water
Salt

Method:

1. Combine besan and salt in a bowl and make a thick batter with a pouring consistency.
2. Cover and set aside for 15-20 minutes
3. Remove, beat well to incorporate some air.
4. Pour into an oiled paniyaram tava or shallow fry in a pan and set aside.

Khadi:

½ Cup besan
2 Cups curd (thick)
4 Cups water
¼ tsp turmeric

Temper

1 Tsp cumin
1 Tsp ginger grated
¼ Tsp methi seeds
1 Tbsp ghee
1 Tsp mustard seeds
2 Red chillies
¼ Tsp red chilli powder
¼ Tsp asafoetida
1 Sprig curry leaves

Method

1. In your Ultra Mixer Grinder, beat the besan and yoghurt together to form a lump-free batter. Add water and turmeric and combine well.
2. In a pan, add oil, cumin seeds, methi and grated ginger and sauté for a few minutes on a low flame. Be careful not to burn the ginger or methi.
3. Add the yoghurt, besan batter and bring to a boil. Add salt and the fried pakodas and cook for 10-12 minutes or till the khadi is thicker.
4. Temper the mustard seeds, asafoetida, curry leaves, red chillies and chilli powder in ghee and pour over the khadi and serve with hot rice.