Rajasthan special Churma laddu

Ingredients:

• 2 cups Wheat Flour 
• 1/2 cup Semolina (Sooji) 
• 3/4&1/2 cup Ghee
• 1&1/2 cup Bhura (Tagar) 
• 2 teaspoon Cardamom powder
• 2 tablespoon silvered Almonds
• 2 tablespoon silvered Pistachios
• Ghee for frying
• Luke warm water

Direction:

1. In a bowl add wheat flour, sooji and 1/2 cup ghee and mix it well.
2. After that with the help of water, make a stiff dough.
3. Divide the dough into 8-9 equal parts and make the balls form the dough, balls will not be very smooth and will have cracks all
4. around.
5. Heat the ghee in a pan at low heat.
6. Place some of the balls in ghee, fry on low heat for 8-10 minute until they are golden brown from both the sides. 
7. This way fry all the balls and keep aside for cooling.
8. Break the fried balls into pieces and grind them in a grinder. Filter this powder and grind the bigger lumps again.
9. Now put the 3/4 cup ghee in the frying pan. 
10. Fry the grinded dough on a low heat for 2-3 minute.
11. After that switch off the gas add bhura, cardamom powder, almonds and pistachios, mix it well.
12. Divide the mixture into equal portions and make ladoo from it. 

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Kalmi Vadas

Ingredients:

• 1/2 cup Chana dal
• 1/4 cup Split moong dal
• 9-10 Green chilies (as per taste)
• 2 tablespoon Corriander seeds
• 1 tablespoon Fennel seeds
• 1/4 cup chopped Cilantro
• 2 tablespoon Ginger paste
• 1 cup Boiled & Mashed Potato
• 2 teaspoon Crushed Black pepper
• Salt as per taste
• 1/4 teaspoon Asafetida (hing)
• Oil for deep fry

Direction:

1. Wash and soak chana dal, moong dal for atleast 4-5 hour.
2. After that blend dal with green chili and ginger paste with use of 3 tablespoon water.
3. After blending, mix all the ingredients except oil.
4. Divide the dough in 8-9 equal parts and make them in pattie shape.
5. Heat oil on medium flame and fry the kalmi vada for 4-5 minute or until golden brown.
6. Take out form oil and let be cool down at room temperature.
7. After that slice the vada and then divide each slice in 2 parts
8. Again fry them on medium heat till they are golden brown,crunchy and crispy.
9. Serve hot with cilantro chutney.

Note: Kalmi vadas are double fried.

Khasta Kachori

Ingredients:For Covering

• 3/4 cup All purpose flour
• 2 tablespoon Semolina (sooji)
• 2 tablespoon Butter/Ghee
• Salt as per taste

Ingredients:For Stuffing

• 1/2 cup Moong dal (Wash and soak the dal for at-least 2 hour)
• 1 tablespoon Ginger paste
• 2 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 2 teaspoon Fennel seeds
• 2 teaspoon Coriander seeds
• 2 teaspoon Dry mango powder (Amchur)
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Asafoetida
• 1 teaspoon Garam masala
• 1 tablespoon kasori methi
• 2 tablespoon Oil
• Salt as per taste

Direction:For Covering

1. Mix semolina and flour.Add salt and mix it well.
2. Add butter/ghee and mix it.
3. Add little-little water and make a stiff dough.
4. Cover the dough.Let it rest for half hour

Direction:For Stuffing

1. Drain out all the water from moong dal.Add into blender and grind it.
2. Take a pan heat oil.Add coriander seeds,fennel seeds,asafoetida and ginger paste,fry it for 10-20 seconds.
3. After that add moong dal and keep stirring and cook it for 4-5 minute.
4. Add red chili powder,corinader powder,dry mango powder,turmeric powder,garam masala,kasori methi and salt,cook it for another 1-2 minute.
5. Let the mixture cool down.
6. Divide the dough into equal size 6-7 balls.
7. Take one ball and flatten it, put stuffing, seal edges and lightly flatten with your plam.
8. Heat the oil on medium flame and deep fry the kachoris on medium flame till they turn light golden brown from both the sides.

Lachha Rabdi

Ingredients:

• 4 cups Milk 
• 3-4 tablespoon Sugar (sweetness as per taste)
• 1/4 teaspoon Cardamom powder
• 1/4 teaspoon Saffron
• 2 tablespoon chopped (almonds&pistachios)

Direction:

1. Take a big,wide and heavy bottom pan or kadhai.
2. Grease the sides and bottom of the pan with ghee.
3. Add milk in the pan and boil on medium flame.
4. When milk start boiling ,a layer of malai will start forming over the milk.
5. Now take the malai with the help of spatula and keep collecting it on the sides of the pan.
6. Collect on all the sides and keep stirring the milk in between so it will not stick in the bottom.
7. Keep repeating the process till the milk reduced to almost 1/3 .
8. Now add sugar and boil for 5 minutes.
9. Add saffron,cardamom and chopped nuts and switch off the flame.
10. Now scrape the malai from the sides of the pan and add in the milk.
11. Let it come to room temperature.
12. Garnish with some nuts and saffron.
13. Serve chilled.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event 

Baked Mathri....deep fry days are gone

Ingredients:

• 2 cup All purpose flour(maida)
• 1/4 cup Cooking Oil
• 2 teaspoon Carom seeds(ajwain)
• 1 tablespoon Baking powder
• 2 teaspoon Red chili powder
• 2 tablespoon Kasuri methi
• 6 tablespoon Cold Milk
• Salt as per taste

Direction:

1. Preheat the oven at 250 deg Fahrenheit or 120 deg at Celsius.
2. Grease the baking tray with some oil.
3. Sieve the flour, baking powder and salt in a bowl. 
4. Then add carom seeds, red chili powder.
5. Crush kasuri methi, add it in the flour and mix well.
6. After that add oil in the flour mixture and mix it with your fingers.
7. After that add milk slowly-slowly to make soft dough.
8. Do not knead the dough much, knead it just enough to hold it together.
9. Divide the dough into equal parts.
10. Make small lime sized balls of the dough. Then hold the ball in the center of your left palm, and press gently with your right palm, so that you flatten the dough ball.
11. Place these flattened mathri on a baking tray and bake it one side for 5-7 minute after that flip it another side and bake it for 5-7 minute or until light brown from both the sides.

Baked Atta Mathis

Ingredients:

• 1/2 cup Wheat flour(atta)
• 1/2 cup Gram flour(besan)
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Kasoori methi
• 1/2 cup chopped Spinach(palak)
• 3 tablespoon Ghee
• 1/4 teaspoon Asfoetida
• 2 teaspoon Salt (as per taste)
• 4 tablespoon Water

Direction:

1. Preheat the oven 250 deg Fahrenheit or 120 deg Celsius
2. Mix all the ingredients and make a stiff dough with the help of water.
3. Divide the dough in equal sized ball.
4. Roll out into 2 inch diameter.
5. Prick them with a fork.
6. Arrange them on greased baking tray and bake it for 5-7 minute and flip them over
7. Again bake it for 5-7 minutes.
8. Make sure that both sides turns golden brown after baking, otherwise bake it for few more minutes

Aloo Ka Halwa

Ingredients:

• 3 cup Boiled&mashed Potato
• 1&1/2 cup Sugar
• 4 Cardamom (crushed)
• 1/2 cup Ghee (Clarified butter)
• Few sliced almonds for garnishing

Direction:

1. Heat ghee in a non-stick pan, add mashed potato in it.
2. Use spatula to gently press the mashed potato, then fold the mashed potato over and press again.   Repeat this pressing and folding of the mashed potato  several times.  This will take approximately 35-40 minutes, and will have a sweet, mild aroma when it is cooked.
3. Continue stirring on medium heat for 35-40 minute or until the halwa starts to leave the side of frying pan.
4. After that add sugar and crushed cardamom  and mix it well,fry for another 2-3 minute.
5. Turn off the heat.
6. Garnish with almonds..

Mathri

Ingredients:

• 1 cup All purpose flour (maida)
• 2 tablespoon Oil
• 1 tablespoon Carom Seeds (ajwain)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Salt (as per taste)
• Luke warm water as needed
• Oil for fry

Direction:

1. Mix all purpose flour.oil.carom seeds,turmeric powder and salt rub it for 2-3 minute.
2. After that use of water to make smooth dough.
3. Make small balls out of this dough.
4. Flatten these small balls into diameter of 2 inch with the help of rolling pin.
5. Heat the oil on medium heat.After that low down the heat.
6. Deep fry the mathri until they slightly golden brown.

Note:With the help of cookie cutter to make any desired shape.

Rajasthani Dal Bati

Ingredients for Bati

• 2 cups Wheat flour 
• 1&1/2 teaspoon Carom Seeds 
• 1/2 cup Ghee + 1 cup ghee for dipping bati 
• Salt to taste

Ingredients for Dal

• 1 cup Moong dal 
• 1/2 cup chana dal 
• 1 teaspoon Red chili powder 
• 1 tablespoon Ginger shredded
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds 
• 3 Cloves 
• 3 Green cardamoms 
• 2 Bay leaves 
• 2 medium Tomatoes chopped
• 2 Green chilies chopped
• 3 tablespoon lemon juice
• 3 cups Water for Dal (as needed)
• Pinch of hing
• Cilantro leaves chopped

Direction For Dal

1. Soak moong dal, and chana dal for about half an hour. 
2. Boil dal with  water,add turmeric and salt.
3. Boil dal on medium heat, when dal completely boiled mash dal from masher.  
4. Heat ghee in a pan. Add cumin seeds, hing, bay leaves, clove, cardamoms, ginger, green chilies, tomatoes and red chili powder.
5. Fry for 3-4 minute. 
6. Add dal, lemon juice and cilantro.

Direction For Bati

1. Preheat the oven for 3-4 minute before your is ready.
2. Take wheat flour in a bowl. Add salt, carom seeds and half cup ghee. Add warm water and make stiff dough.
3. Take some dough and make a medium size ball.
4. Make a hole in the middle of bati with the help of thumb.
5. Grease a baking tray.
6. Put the balls on baking tray,after 10-12 minute turn the bati and bake another side.
7. Bati takes 1/2 an hour to bake.
8. After baking dip into warm ghee and serve hot.

Crispy Khaje

Ingredients:

• 1 cup all purpose flour
• 1/4 cup melted Ghee
• Luke warm water as needed 
• Oil for deep fry

Direction:

1. Sieve the flour in a bowl. Add ghee and mix it well with your hands.
2. After that add little-little water and make a smooth dough.
3. Cover the dough with damp cloth and let it sit for 10 minute.
4. After 10 minute, knead the dough and divide the dough into small size balls in equal portion.
5. Roll the balls into 2 inch diameter.
6. Let them dry for around 30 minutes.
7. Fry the khaja on medium heat when they are puffy take them out.
8. Keep them on absorbent paper,so extra oil is soaked up.

Green Green Kabab

Ingredients:

• 2 cups boiled potatoes
• 1 cup boiled peas 
• 1/2 cup carrot boiled
• 2 tablespoon ginger paste
• 2 tsp green chilli paste
• 1 cup cilantro chopped
• 1 cup besan
• Oil for fry
• Salt as per taste
• Chaat masala as  per taste

Method

1.  Mash potatoes, peas, carrot
2.  Mix potatoes, peas, carrot, ginger,green chili,cilantro,salt,chaat masala and besan.
3.  Make a small ball, and then press it between your palm to make it flat.
4.  Fry until it turns light golden brown.

Matar Ki Kachori

Ingredients

For Kachoris

• 1&1/2 cup all purpose flour
• 1 teaspoon Salt
• 1 teaspoon Ajwain
• 1/2 Cup Ghee
• Oil for deep fry

For Stuffing

• 1 cup Green Peas (Matar)
• 1 tablespoon Coriander Seeds
• 1 tablespoon Fennel Seeds (Saunf)
• 1 teaspoon Chili Flakes
• 1 teaspoon Garam Masala
• 1&1/2 teaspoon Chaat Masala
• 2 tablespoon Besan
• 1 teaspoon Cumin Seeds
• 2 Green Chilies Chopped
• 1/2 cup Cilantro Chopped
• 1 teaspoon Red Chili Powder
• 2 tablespoon Oil
• Asafoetida a pinch (hing)
• Salt as per taste

Direction

1. Take bowl sieve all purpose flour,add ghee,salt and ajwain. Mix it well rub with your hands for 2-3 mts.
2. After that use water to make smooth dough and cover with damp cloth. Let it sit for at least 15-20 mts.
3. Heat oil in a pan, when oil is ready add cumin seeds,asafoetida,coriander seeds,funnel seeds,chili flakes and green chilies
4. and fry for 1-2 mts.
5. Add green peas and besan and fry 2-3 mts.
6. After that add garam masala,chaat masala,red chili powder and cilantro mix it well and fry for another 1-2 mts.
7. Heat the oil for making kachoris in deep pan.
8. Take a small ball size dough and flat them and place a portion of stuffing and cover, seal edges and lightly flatten with your plam.
9. Deep fry kachoris on medium heat till golden brown and crisp.
10. Serve with chutney and sauces.  

Methi Masala Mathri

Ingredients:

• 2 cup All purpose flour
• 3/4 cup Ghee
• 1 cup Methi
• Salt as per taste
• Lukewarm water as needed
• Oil to fry

Method:

• Mix all purpose flour,ghee,methi and salt rub it for 4-5 mts.
• After that use water to make smooth dough.
• Make small balls out of this dough .
• Flatten these small balls into diameter of 2 inch.
• Heat the oil on medium heat.
• Deep fry the mathris until they turn golden brown.

Meethi Mathri ( मीठी मठरी )

Ingredients:

• 2 cup All Purpose flour (Maida)
• 1&1/2 cup Sugar
• 3/4 cup Ghee
• 1 cup water for sugar syrup
• 2-3 drops rose water
• Luke Warm water for making smooth dough

Directions for Mathri

1. Mix all purpose flour and ghee, rub it for 4-5 mts.
2. After that add water in small small amount to make smooth dough.
3. Make small balls out of this dough .
4. Flatten these small balls into diameter of 2 inch.
5. Heat the oil on medium heat.
6. Deep fry the mathris until they turn light golden brown.

Directions for Sugar Syrup

1. Take a pan, mix sugar, water and rose water.
2. Boil it for 8-10 mts or until it reaches to 2 thread consistency.
3. After that add 4-5 mathris in this, dip for atleast for 10-15 mts.

Enjoy !! Looking forward for ur comments n feedback !

Mogri Ka Choorma (Rajasthani Dish)

Ingredients:

• 3 cup Wheat Flour
• 1 cup shredded Coconut 
• 1&1/4 cup Ghee
• 2 cup Jaggery (gur)
• 1 tablespoon Cardamom Powder
• 2 tablespoon Almond 
• 2 tablespoon Pistachios
• 1 tablespoon Pepper
• 2-3 tablespoon Rose water

Directions:

1. Sieve the flour in a large bowl.Add ghee and rub it for 8-10 minute.
2. Again take this flour mixed with ghee into a sieve, and rub it to make small balls out of it.
3. Take a heavy bottom pan, add 2 tablespoon ghee and fry on low heat until it turns golden brown.
4. Take grated jaggery and heat on medium heat with 1/4 cup water, when jaggery melt add 2 tablespoon ghee and rose water,  mix it.
5. Take the choorma add melted jaggery, coconut, cardamom powder, almond, pistachios and black-pepper mix it well.

Choorma is ready..Serve it with hot n spicy daal :)