Papad Methi Ki Sabzi

Papad Methi Ki Sabzi is a rajasthani dish made from papad. It’s very easy to cook when we want a hot, cooked sabzi. This awesome dish can be served with rice (or) with roti.

Ingredients:

Papad – 3
Methi seeds – few
Turmeric Powder – 1tsp
Chilli Powder – 1tsp

Oil – 1-2 tsps

Cumin seeds – 1tsp
Salt – as per taste
Water – as required

Procedure:

1. Boil methi seeds in water separately first.

2. In a kadai add some oil, add some cumin seeds. Once the cumin seeds crackle add some water in the kadai.

3. In the boiling water add turmeric powder, chilli powder and salt as per taste. Since papad already has salt, add minimal salt so that the curry does not turn out very salty.

4. Once the masalas come to a boil, add the boiled methi seeds and papad that is cut into square shapes.

5. Few use non-roasted papads as it is, (or) it is ok to use roasted papads in the boiling water.

6. After adding papad allow it to steam for 10 mins and then switch off the flame and cover with a lid.

7. You can garnish the sabzi with coriander leaves.

Instant Rava Dosa

Ingredients:

Rice flour - 1 cup

Semolina/Sooji/Rava – 1/2 cup

Wheat Flour - 1/4 cup

Chopped Onions – 1/2 cup

Chopped green chilles - 2 tsp

Chopped Ginger - 1 tsp

Cumin seeds

Salt to taste

Method:

1. In a mixing bowl, mix together rava, rice flour, wheat flour, salt together. Add 4 to 4-1/2 cups water and make a thin batter without any lumps.

2. Add finely chopped green chilies, cumin seeds, black pepper corns, curry leaves (if using) and mix well. If the batter is not thin enough, add more water. Adjust and check for salt.
   
   
3. Heat a tawa pan or girdle and let it become hot. Scoop some water in your palm and splash it (throw with force) on the pan. The water droplets with sizzle and the pan will dry out. Immediately pour the thin batter in a circular motion. Do not level the top using ladle but fill out the gaps by pouring the batter.
   
   
4. Sprinkle onions on top and drizzle a few drops of oil around the dosa. Cook over low flame till it turns crisp. No need to flip it. So fold and transfer to a plate.
5. Serve piping hot with coconut chutney and sambar.

Khajur Anjeer Rolls

Khajur Anjeer Roll Recipe:

Preparation Time: 15 mins.

Cooking Time: 15 mins

Quantity: 8 rolls

Ingredients:

For stuffing

½ tsp ghee
½ cup grated khoya
1 tsp icing sugar
¼ tsp cardamom powder (elaichi)
1 tbsp chopped dryfruits

For outer layer

½ tsp ghee
1 cup grinded khajur anjeer

1-2 tsp water
1 tsp poppy seeds (Khas-Khas)
1 tbsp crushed edible gum (gundar)

Method:

1. For stuffing mix all the ingredients in a heated pan, sauté for 2-3 minutes and keep aside.

2. In a heated pan, add ghee, pulp, water and sauté till khajur-anjeer gets soft.

3. Add poppy seeds, edible gum and mix well.
4. On a greased plastic sheet, make a ball of khajur anjeer and roll into a thick roti.
5. Spread mava paste in the centre of the roti.

6. Roll the roti, give proper round shape and wrap in the plastic.

7. Refrigerate for 5-7 minutes.

8. Remove; coat it with poppy seeds / coconut powder.
9. Cut into pieces.

Pesarattu Dosa (or) Moong Dal Dosa

Pesarattu Dosa is very healthy and nutritious dosa unlike other dosas. These dosas are famous in Andhra Pradesh. The nice green texture is so tempting and these are full-filling dosas. These dosas can be served with either coconut chutney or ginger chutney.

Prep Time: 3-4 hrs

Cook Time: 5 minutes

Ingredients:

• Moong  - 2 cups
• Raw Rice - 1/2 cup
• Ginger piece - 1 inch long
• Green chillies - 6
• Jeera - 1 tsp
• Onion, finely chopped - 2
• Green chillies, finely chopped - 4
• Salt to taste
  
  

Instructions:

1. Soak 2 cups of moong and 1/2 cup of rice for 3-4 hrs together.

2. After 4 hrs add green chillies, ginger, jeera to the soaked mix and grind it well in blender.

3. Now add half a glass of water and make the dough little watery to pour as dosa in the pan. It shouldn't be too thick or too thin. It must be little coarse.

4. Now heat the iron griddle/dosa pan and pour the dosa around using a ladle, spread it round and big.

5. Let it stay for few seconds on the pan, then finely chop onion, green chillies and jeera(optional) and spread it in top of it. Pour some oil liberally in and around dosa.

6. The dosa is ready and you can serve hot with coconut chutney.

Gatte ki Sabzi

Indian besan ke gatte ki sabji is a very famous dish from the land of Rajasthan. Besan gatta curry is gramflour dumplings in curd cury. It is an integral part of the Rajasthani Thali. We often prepare this recipe at home atleast once in 15 days and serve hot with rotis, dal-baati and rice. Here is a simple and easy recipe on how to prepare this Gatte ki sabzi.

Gatte ki Sabzi

Ingredients:

Besan - 500 gm
Whole Coriander - 2 spoon
Chilli Powder - 3 spoon
Tumeric Powder - 1 spoon
Salt to Taste
Water - to make dough
Oil - 4 spoon

For Gravy:

Curd - 1/2 cup
Chilli Powder - 1 spoon
Tumeric - 1/2 spoon
Salt to Taste
Asafoetida - a pinch
Coriander Powder - 1 spoon
Cumin Seeds - 1/2 spoon

Method of preparation:

For Gatta:

Take a bowl and mix all the ingredients (except the oil) for gatta with enough water to make it to soft dough. Divide into equal balls and then roll to cylindrical shapes of 1 inch. Cook the gatta in the boiling water for 20 mins. Allow to cool and fry it in oil till light golden brown. Set aside.

For Gravy:

Take the curd in a bowl and mix turmeric, chilli, coriander and salt and whisk it till smooth. Now heat the oil in the kadai, temper cumin and add asafoetida. Now add the curd mixture and cook till the gravy leaves oil. Add some water and when it starts boiling, add the gatta to the gravy and simmer. Let the gravy for half hour before serving. Serve hot with rice or roti.