rediff.com

NewsApp (Free)

Read news as it happens
Download NewsApp

Available on  

Rediff News  All News 
Rediff.com  » Getahead » Must try recipes: A Royal Rajasthani feast!

Must try recipes: A Royal Rajasthani feast!

October 31, 2018 12:00 IST

Presenting the bestselling recipes from Jodhpur, the land of the kings.

Mumbai-based food consultant Geetanjali Gurbaxani has chronicled her gourmet trip to Jodhpur, Rajasthan and turned it into a book.

Jodhpur -- An insight to a gourmet destination presents a wide range of recipes from the royal kitchens of the city.

We bring you some recipes from the book courtesy chef M A Sayyad from Ranbanka Palace, a heritage property.

Ker Sangri

Ker Sangri
Serves 4

Ingredients

  • 1 tbsp ker
  • ½ cup yogurt
  • 1 tbsp oil
  • 2 whole red chillies
  • Ajwain
  • ½ tsp turmeric powder
  • 1 tsp garlic, chopped
  • 2 tbsp coriander leaves
  • 1 cup sangri
  • 1 tbsp garlic paste
  • 1 tbsp desi ghee
  • ½ tsp amchoor powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste

Method

  • Soak the ker and sangria in adequate water for 2 hours.
  • Boil it for 10 to 12 minutes till al dente.
  • Heat oil and ghee in a kadai.
  • When hot, add in the chopped garlic, whole red chillies, garlic paste, ajwain, amchoor powder, red chilli powder, turmeric powder and coriander powder.
  • Saute for a minute then add in the beaten yogurt. Mix well.
  • Add in the ker and sangri.
  • Adjust seasonings.
  • Garnish with chopped coriander leaves. Serve hot.

Jodhpuri Bharwan Karela

Bharwan Karela
Serves 6

Ingredients

  • 6 karelas
  • 1 tbsp desi ghee
  • 1 tsp red chilli powder
  • 1 tbsp ginger garlic, chopped,
  • 1 tbsp oil
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • ½ cup onion chopped
  • ½ tsp amchoor powder
  • ½ tsp garam masala powder
  • ½ tsp cumin seeds
  • 1 tsp garlic hopped
  • 2 tbsp coconut powder
  • ½ tsp mustard seeds
  • 3 tbsp tomatoes chopped
  • Coriander leaves to garnish
  • Salt to taste
  • Oil for deep frying

Method

  • Peel the karelas and keep the trimmings aside.
  • Slit the karela lengthwise and remove the seeds.
  • Apply turmeric powder and salt to the karela. Keep aside for 2 -3 hours.
  • To make the stuffing, heat oil in a kadai.
  • When hot, add in the cumin seeds, mustard seeds.
  • When they crackle, add in the chopped ginger garlic and saute it.
  • Add in the chopped onion, tomatoes, turmeric powder, amchoor powder, garam masala powder, coriander powder, red chilli powder, coconut powder and salt.
  • Saute till the mixture leaves the oil.
  • Drain water from karelas and stuff this filling into them.
  • Tie with a cotton thread.
  • Heat oil in a kadai.
  • When hot, add in the karelas one at a time.
  • Fry till they are evenly golden brown in colour.
  • Cut the thread and serve hot.

Laal Maans

Laal Maans

Ingredients

  • 500 gm mutton, cut into cubes
  • 4 tbsp desi ghee
  • 2 tbsp garlic, chopped
  • 2 tbsp garlic paste
  • ½ cup curd
  • ½ tsp black peppercorns
  • 3 green cardamoms
  • 2 cardamom masala
  • 3 tbsp oil
  • 100 gm mathania, whole red chilies
  • A pinch of turmeric powder
  • 2 tsp chilli powder
  • 3 bay leaves
  • 5 cloves
  • 1 cup onion, chopped
  • Coriander leaves to garnish
  • Salt to taste

Method

  • Wash and cut the mutton into ½" chunks.
  • In a large bowl, mix together the curd along with garlic paste, turmeric powder, chilli powder and salt.
  • Marinade the mutton pieces in it.
  • Heat oil and ghee in a handi.
  • When hot, add in the whole garam masalas.
  • Add in the garlic, let it brown, then add in the onion.
  • When onion turns light brown in colour, add in the chilli paste.
  • Mix well, add in the marinated meat pieces.
  • Saute over low flame for 10 minutes.
  • Add in some hot water and let it cook till the mutton is tender. This will take approximately 45 minutes.
  • Adjust seasonings, garnish with coriander leaves and red chillies. Serve hot.

Jungli Murg

Jungli Murg

Ingredients

  • 1 kg chicken
  • 200 gm red chilli whole
  • 1 ½ cup onion, chopped
  • 2 bay leaves
  • 200 gm desi ghee
  • 4 tbsp garlic chopped
  • Salt to taste

Method

  • Deseed the red chili and boil it and make it into a paste.
  • Cut the chicken into small chunks.
  • Heat ghee in a kadai.
  • When hot, add in the bay leaves and garlic, let it brown, then add in the onion.
  • When the onion is light brown in colour, add in the chilli paste. Mix well.
  • Add in the chicken pieces. Sauté it till it gets cooked.
  • Add in the salt. Mix well. Serve hot.

Rabri Ghewar

Rabri Ghewar

Ingredients

  • 500 gm refined wheat flour
  • 50 ml ghee
  • 1500 gm sugar (for sugar syrup)
  • 5 ml rose water
  • 825 ml water
  • 500 ml milk
  • 25 gm unsalted pistachios
  • 0.5 gm saffron
  • 125 gm sugar (for rabri)
  • 50 gm whole wheat flour
  • 3 kg ghee for deep frying
  • 600 ml water (for sugar syrup)
  • 2500 ml milk (for rabri )
  • 1000 ml water
  • 500 gm ice
  • 3 to 4 sheets of silver warq
  • ½ tsp citric acid

Method

  • In a large bowl, mix together the maida, atta and ghee.
  • Add 30 ml water in between intervals and mix well.
  • When the batter is ready, add in the ice and 500 ml milk. Mix well.
  • Add in a litre of water. Stir well.
  • Heat ghee in a kadai.
  • When hot, add in 50 ml of this batter to make a single ghewar.
  • Continue frying till the colour changes. Drain and set aside.
  • Repeat the same procedure again and continue frying till the batter lasts. This will take 30 minutes.
  • To make the rabri, mix together milk and sugar. Bring it to a boil, then simmer.
  • Cook till the rabri is made and is net weight 750 ml. This will take approximately 16 minutes.
  • To make the sugar syrup, bring together the sugar and water to a boil.
  • Simmer for a few minutes. Add in the citric acid.
  • Cool the syrup for 30 minutes.
  • Add ghewar in the sugar syrup. After a few minutes remove and serve hot with rabri.

Gond Pak

Gond Pak

Ingredients

  • 250 gm whole wheat flour
  • 250 ml ghee
  • 100 gm gond
  • 10 gm black pepper corns
  • 10 gm saunth
  • 375 gm sugar
  • 125 ml cold water
  • 5 gm green cardamom
  • 50 gm almonds
  • 50 gm raisins
  • 25 gm pistachios

Method

  • Place the gond in a dry blender and grind.
  • Heat ghee in a kadai.
  • When hot, add in the gond.
  • When cooked, drain and set aside.
  • Add the whole wheat flour and cook over low flame for 40 to 45 minutes till it is well roasted and the colour has changed to a light brown.
  • Add in the sugar and gond. Mix well.
  • Add in the cold water.
  • Add in the raisins, almonds, pistachios, cardamom, black pepper corns, and saunth. Serve immediately.

 Excerpted from the book Jodhpur -- An insight to a gourmet destination by Gitanjali Gurbaxani and published with the kind permission of publishers, Notion Press.