Tag: rajasthani cuisine (page 1 of 2)

Moong Dal Samosa (Rajasthani special samosa recipe)

Today’s recipe is ‘Moong Dal Samosa’.  Samosa is a deep-fried or baked snack with savoury filling. In India, you will get variety of samosa. This one which I am sharing today with you all is spiced moong dal and onion filling one. I am using samosa patti to prepare my samosa to reduce the difficulty level and time duration of the recipe.

Moong Dal Samosa

Moong Dal Samosa

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Kairi Ki Meethi Launji (Sweet and Tangy Raw Mango Pickle)

‘Kairi Ki Meethi Launji’ (Aam ki Launji) is today’s summer special Rajasthani recipe. There are two versions of kairi launji, one is spicy and tangy and the other one is sweet and tangy. This recipe is sweet and tangy. Kairi ki launji is a very popular dish from Rajasthani cuisine. During summer season, this dish is prepared in every Rajasthani household at least once.

Kairi Ki Meethi Launji

Kairi Ki Meethi Launji

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Makki ki Raab (Winter special recipe-Rajasthani cuisine)

Hi friends ! Today’s recipe is ‘Makki ki Raab’. It is one of the most popular and loved winter drink from Rajasthani cuisine. Makki raab is an unique beverage. Raab is made from broken corn and buttermilk (chaach)/curd. For this recipe, buttermilk which is one or two days old is preferred. It is a hot beverage which is tangy in taste.

Makki ki Raab

Makki ki Raab

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Rajasthani Mirchi Vada (Stuffed green chillies)

Hello everyone ! Today’s recipe is ‘Rajasthani Mirchi Vada’. Mirchi bada is a chili cutlet in which green chillies are stuffed with potato masala and then coated with gramflour batter, coated green chillies are then deep fried. In Rajasthan you will find this snack in every food joint. Mirchi vadas are served with ketchup or green chutney.

Rajasthani Mirchi Vada

Rajasthani Mirchi Vada

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Rajasthani shimla mirch besan , Rajasthani Besan Gatte Ki Sabzi , Jhatpat ratlami sev paratha (sev stuffed paratha) , Sev ki sabzi (Ratlami sev ki sabzi) , Besan Ki Sabzi (from the land of Rajasthan) , Rajasthani Masala Mirch (stuffed green chillies) , Rajasthani Bharwan Mirch (Gramflour stuffed green chilli)  .

Serves: 6-7

Duration: 45 mins

Ingredients for Rajasthani Mirchi Vada

Green chllies 12-13
For masala
Potatoes (boiled)5 (medium size)
Salt 1/2 tsp (or as per taste taste)
Dry mango powder/Amchoor1/2 tsp
Red chilli powder1/2 tsp (or as per taste)
Turmeric powder1/4 tsp
Green chilli/Hari mirch1-2 no.
Cumin seeds/jeera1/2 tsp
Mustard seeds/Rai1/2 tsp
Oil2 tbsp
Ginger (finely chopped)1/2 tsp
Coriander leaves (chopped)2 tbsp
For batter
Gramflour/Besan2 cups
Salt1/2 tsp (or as per taste)
Red chilli powder1/2 tsp (adjust according to your taste)
Carrom seeds/ajwain1/2 tsp
Baking soda1/8 tsp
Oilfor deep frying

Procedure for Rajasthani Mirchi Vada

  • Wash and wipe all the green chillies with a dry cloth.
  • Slit the chillies lengthwise on one side. Keep them aside.

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  • Mash boiled potatoes.

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  • In a pan heat oil, add cumin seeds and mustard seeds, let them crackle.

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  • Add chopped green chillies. Let it cook for few seconds.

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  • Add mashed potatoes in the pan.

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  • In the pan add red chill powder, turmeric, chopped ginger, amchoor powder and salt.

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  • Mix everything properly.

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  • In the potato mix add chopped coriander. Mix everything. Keep it aside.

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  • Prepare gramflour batter for coating. In a bowl take gramflour, red chilli powder, salt, carrom seeds, and baking soda.

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  • Add water and make a batter of coating consistency, you do not want pouring consistency batter.

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  • Stuff all green chillies with potato masala.

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  •  Coat mirchi well with the batter.

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  • In a kadhai heat oil. Deep fry mirchi vada on medium flame.

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  • Repeat the above two steps for all the chillies. Keep mirchi vadas on the tissue paper to remove excess oil.

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  • Serve mirchi vadas with ketchup.

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Rajasthani Bharwan Mirch (Gramflour stuffed green chilli)

Hey foodies ! Today’s recipe is ‘Rajasthani Bharwan Mirch’. It is an easy and tempting stuffed green chilli recipe. Bharwan mirch recipe is  a very common side dish of Rajasthan. In this recipe large green chillies are stuffed with gram flour and few spices. You can store them in fridge for a week. Try this recipe at home and do let me know your feedback.

Rajasthani Bharwa Mirch

Rajasthani Bharwa Mirch

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Rajasthani shimla mirch besan , Rajasthani Besan Gatte Ki Sabzi , Jhatpat ratlami sev paratha (sev stuffed paratha) , Sev ki sabzi (Ratlami sev ki sabzi) , Besan Ki Sabzi (from the land of Rajasthan) , Rajasthani Masala Mirch (stuffed green chillies) .

Serve: 6-7

Duration: 10 mins (prep time) + 20 mins (cook time) = 30 mins (Total time)

Ingredients for Rajasthani Bharwan Mirch

Large green chillies20 nos.
Oil for besan/gramflour masala1.5 tbsp
Saltas per taste
Cumin seeds/jeera1 tsp
Dry mango powder/ Amchoor1 tsp
Gram flour/Besan1.5 cups
Oil for shallow frying

Procedure for Rajasthani Bharwan Mirch

  • Wash and wipe all the green chillies with a dry cloth.

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  • Slit the chillies lengthwise on one side. Keep them aside.

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  • Prepare dry besan masala by mixing, besan, cumin seeds, dry mango powder (amchoor), salt, and oil.

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  • Take one chili at a time and start filling it with the dry masala. Repeat this step for rest of the green chillies.

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  • Heat oil in a deep pan for shallow frying. Place the stuffed chillies in the pan, cover it with lid and cook on low flame for 2-3 minutes.

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  • After 2-3 mins, remove the lid and turn chillies, let chillies cook for 2 minutes more.

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  • If you have any remaining stuffing left, add that too in the pan.

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  • Check whether the chillies are soft and cooked evenly from all the sides.
  • When stuffed chillies becomes tender, your masala mirch is ready to serve !

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Note:

Your masala quantity will depend upon size of green chillies you are using. Adjust amount of masala accordingly.

Sweet n Spicy Tomato Chutney (Tamatar chutney)

Hi everyone ! Today’s recipe is ‘Sweet n Spicy Tomato Chutney’. It is a tangy, spicy and sweet tomato chutney. You can  have this chutney with stuffed paratha, dal rice or when you in hurry you have it in sandwich also. I love this chutney very much as I love having tomato daily. 😀 All my tomato lover friends this one is for you. You can keep this chutney in fridge and can have it for next two days.

Sweet n Spicy Tomato Chutney

Sweet n Spicy Tomato Chutney

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Try this chutney with Jhatpat ratlami sev paratha (sev stuffed paratha) , Paneer Paratha (Cottage cheese stuffed paratha) , Gobhi Da Paratha/Gobhi Paratha (Cauliflower Chapati) .

 Serve: 2-3

Duration: 20 mins

Ingredients for Sweet n Spicy Tomato Chutney

Tomatoes (cut length-wise)3 large size
Mustard seeds1 tsp
Ginger (julienne or grated)1 tsp
Oil2 tsp
Green chillies (chopped)2 large size
Asafoetida /Hing a pinch
Curry leaves8-10
Sugar2 tbsp
Black salt 1/2 tsp
Red chilli powder1 tsp or as per taste
Turmeric1/4 tsp

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Procedure for Sweet n Spicy Tomato Chutney

  • Wash and cut tomatoes lengthwise.dsc02495
  • In a deep pan heat oil. Add mustard seeds, green chillies, ginger julienne, curry leaves and asafoetida.  Saute for few seconds.

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  • Now add tomato and saute more.

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  • Add red chillies, black salt and turmeric, mix well.

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  • Cover the pan and cook till tomatoes are cooked completely.
  • When tomatoes are almost done, add sugar.

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  • Your sweet n spicy tomato chutney is ready to serve.

tc

 

Sev ki sabzi ( Ratlami sev ki sabzi )

Happy Wednesday! We are preparing Sev ki Sabzi today. Today’s recipe is a quick and easy dish of Rajasthan and Madhya Pradesh. In Gujarat it is popularly known as sev tamatar nu shaak, the only difference in both the dishes is that sev tamatar nu shaak is slightly less spicy. Sev basically is an Indian snack consisting of long, thin strands of gram flour, deep-fried and spiced. We are using ratlami sev for this recipe. It is famous for its spicy flavour.

Sev ki Sabzi

Sev ki Sabzi

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Rajasthani shimla mirch besan , Rajasthani Besan Gatte Ki Sabzi , Jhatpat ratlami sev paratha (sev stuffed paratha) , Besan Ki Sabzi (from the land of Rajasthan) .

Serve: 3

Duration: 5 mins prep time+10 mins cook time= 15 mins total

Ingredients for Sev ki sabzi

Ratlami Sev(any spicy one of your choice)                        1.5 to 2 bowls

Onion (chopped)                                                                              1 large size

Tomato(tamatar) (chopped)                                                      1 medium size

Cumin seeds (Jeera)                                                                       1 tsp

Mustard seeds (Rai)                                                                        1 tsp

Salt                                                                                                            to taste

Turmeric (Haldi)                                                                                1/4 tsp

Red chili powder (Lal mirch powder)                                    1 tsp

Coriander (Sukha hara dhania) powder                              1- 2 tsp

Green chili                                                                                            1-2 no.

Dry mint leaves (powdered)                                                      1 tsp

Oil                                                                                                             2 tbsp

Water                                                                                                      2 cups

Procedure for Sev ki sabzi

  • Heat oil in a deep pan/kadhai/wok. Add cumin and mustard seeds, let cumin seeds turn golden in color.

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  • Add chopped onion and cook till it becomes translucent. Add green chilli and all the dry masala. Cook for few minutes.

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  • Then add chopped tomatoes and cook till tomatoes soften. Stir it few times so that everything mix evenly.

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  • Now, add water in the pan, let it boil. Lower the flame and add sev at this stage. Your dish is ready to serve.

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  • Garnish sev ki sabzi with coriander leaves and serve it hot with phulkas/chapati/roti.

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Note:

  • Amount of water can be adjusted according to your choice, I like this dish dry, by adding sufficient amount of water one can have this dish in curry form.
  • Hing or asafoetida  is optional in this dish.

Food Quote

“This is my invariable advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun!” 

-Julia Child

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