palatesofindia

Recipes from Rajashan

Baati:

Ingredients:

Wheat flour : 4 cups

Clarified butter :3/4 cup

Yogurt: 1/4 cup

Salt – to taste

Knead a soft dough with the ingredients above and enough water. Make lemon size balls and keep aside for 1-2 hours. Boil water in a big container and frop these balls and let it cook for about 10 minutes. Remove and wipe with paper towel and brush with more clarified water. Bake in oven until golden brown in color (keep turning in between).

Churma:

Ingredient:

Wheat flour – 2 cups

Clarified butter – 4 cups

Khoya – 1 cup

Sugar – 2 cups

Soaked almond : 1/2 cup

Cardamom – 4 small

Mix 2 cups of clarified butter with wheat flour and make a soft dough with enough water (or milk). Make lemon size balls and fro with rest of the clarified butter (low flame) until golden brown in color ( you can bake it in the oven too). Once done, churn them in a grinder and make a coarse powder. In a pan heat a couple of spoons of clarified butter, add cardamom, mixture of wheat flour powder and khoya and fry for 2-4 minutes. Once it cools down, add sugar and chopped almonds.

Pithode Cake:

Besan (gram flour) – 2 cups

Water – 2 cups

Red chili powder – 1 Tbl spoon

Coriander Powder – 1/2 Tbl spoon

Garam masala – 1/4 tea spoon

chopped ginger – 1/4 inch

Chopped Coriander leaves – 1/4 cup

Oil – For frying

Salt – to taste

Add all the ingredients but the besan to water and bring it to a boil. Gradually add besan constantly stirring so that it does not form any lumps. Grease a plate and pour the cooked mixture into it and pat evenly. Cut into peices and fry in oil.

Laal Maas:

Ingredients:

Lamb – 500 gms cut into small pieces

Onions -2 (chopped )

Garam masala -2 tea spoons

Turmeric – 1/2 tea spoons

Ginger garlic paste – 2 Table spoons

Coriander powder – 2Tbl spoons

Yogurt – ½ cup

Red Chilies – 10-15 (If you are worried about the heat, mix 10 Kashmiri red chilies with 5-6 regular red chilies)

Salt – to taste

Oil – 5 Tbl spoons

Soak the dry Red Chilies in a cup of water for a few hours. Once tender, grind them to a fine paste; save the water. Add this chili paste to lamb. Add all other ingredients except onion and oil to the lamb and chili paste and keep aside for 2 hours. Heat Oil in a pan and fry the onions until golden brown. Add the marinated lamb and cook until oil gets separated from the mixture. Add the water you used to soak the red chilies  to the lamb and simmer until tender.

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