One of the simplest and also surprisingly, the most addictive cuisines of the country. I have got to learn few original recipes from the genuine Marwari rasoi from a colleague of mine. You might be wondering how come i get to always learn from my colleagues...well, being an introvert, food is the only interesting issue that i love to gossip about... :-D
Herein, in this post, i am going to sharethose yummy.... authentic recipes.
Methi Matar Malai
Ingredients:
Fresh methi leaves- 250 grams
Capsicum-100 grams
Malai (fresh cream)- 200ml
Ginger (chopped)- 1 tspn
Fresh coriander leaves (chopped)- 50 grams
Green chillies- 2
Cumin seeds- 1/4 tspn
Asafoetida (hing)- 1 pinch
Fresh green peas- 100 grams
Garam masala-1/4 tspn
Salt to taste
Ghee- 2 tspns
Method:
1. Grind the methi leaves, capsicum, ginger, coriander leaves, green chillies and malai in to a smooth paste.
2. Heat ghee in a pan, fry cumin seeds, and add hing to it. Then add the paste and roast it till oil oozes out of the gravy.
3. Add garam masala and salt and mix it well.
4. Add the green peas and let it cook on simmer till they turn soft.
5. Add malai and serve.
Sev aur tamatar ki sabzi
Ingredients:
Moti sev- 100 grams
Buttermilk- 200 grams
Mustard seeds- 1/4 tspn
Cumin seeds- 1/4 tspn
Asafoetida- 1 pinch
Tomato (chopped)- 1
Red chilli powder- 1 tspn
Coriander powder- 1 tspn
Cumin powder- 1 tspn
Turmeric- 1 pinch
Fresh coriander leaves (chopped)- 50 grams
Salt to taste.
Method:
1. Heat 3 tspns of oil in a pan and add the mustard, asafoetida and cumin seeds and fry for a minute. Add the chopped tomatoes and cook till mushy.
2. Add red chilli powder, salt, coriander powder, cumin powderturmeric and buttermilk and let it boil.
3. Add the moti sev and cook till soft and gravy thickens.
4. Add coriander leaves and serve.
Khichdi
Ingredients:
Moong dal- 50 grams
Rice- 50 grams
Ghee- 50 grams
Turmeric- 1 pinch
salt to taste
water- 500 ml
Method:
1. Soak the moong dal and rice for half an hour.
2. Add them in a pressure cooker along with ghee, turmeric, salt and water.
3. Boil it for 6 whistles ans serve hot.
Matar Pulav
Ingredients/;
1.Green peas- 100 grams
2.Ghee- 20 grams
3.Cumin seeds- 1/4 tspn
4.Cashews- 50 grams
5. Fresh coriander leaves(chopped)- 1 fist
6. Rice- 200 grams
7.Water- 300 ml and salt to taste
Method:
1. Heat the ghee and make the tempering with cumin seeds, cashews and green peas and fry for a minute.
2. Add the rice, water and salt to taste and pressure cook for 3 whistles.
3. Serve hot.
Pakode ki kadhi (marwadi style)
Ingredients:
1. Buttermilk- 200ml
2. Chickpeas flour- 1 tblspn
Mix it and keep aside.
3. Mustard seeds- 1/4 tspn
4. Cumin seeds- 1/4 tspn
5. Asafoetida- 1 pinch
6. Curry leaves- 1 twig
7. Green chillies (chopped)- 2
8. Cloves and Cinnamon- 2 each
9. Methi seeds- 1 pinch
10. Fresh coriander leaves (chopped)- 1 fist
11. Turmeric- 1 pinch
12. Sugar- 1/4 tspn
13. Pakodas- 100 grams
Method:
1. Make the tempering with mustard, cumin seeds, asafoetuda, curry leaves, green chillies, cloves, cinnamon and methi seeds.
2. Add the besan mixture and boil for 3 to 4 minutes.
3. Add the turmeric, fresh coriander leaves and sugar and mix it well.
4.Mix in the pakodas and serve hot.
Toor Dal (marwadi style)
Ingredients:
1. Toor dal- 1 fist
2. Cinnamon and cloves- 2 each
3. Green chillies-1
4. Curry leaves- 1 twig
5. Tomatoes (chopped)- 2
6. Lemon juice-1 tspn
7. Sugar- 1/2 tspn
8. Turmeric- 1 pinch
9. Red chilli powder- 1/2 tspn
10. Fresh coriander leaves (chopped)- 1 fist
11. Ghee- 1 tspn
Method:
1. Soak, boil and mash the toor dal into a thin consistency.
2. Heat ghee in a pan and make a tempering of cinnamon and cloves, green chillies, curry leaves, tomatoes and add salt to taste.
3. Mix in the red chiili powder, sugar, turmeric .
4. Fry for 3 to 4 minutes and add the dal and simmer it for 5 minutes.
5. Add the fresh coriander leaves and serve the dal with lemon juice and a dollop of butter and serve hot.
Moongdal ka Halwa
Ingredients:
1. whole moong- 200 grams (soaked for half an hour)
2. Sugar- 100 grams
3. Ghee- 50 grams
4. Milk (full cream)- 100 ml
5. Water- 100ml
6. Saffron- 1 pinch
7. Cardamon (powdered)- 2
8. Cashew, pistachio and almonds (roasted and chopped)- 20 grams each
Method:
1. Grind the soaked moong coarsely in a grinder and fry it in ghee continously, mixing all the time till it becomes golden brown.
2. Add the milk and water and mix it well.
3. Add the sugar and cook till the halwa becomes dry and the ghee oozes out, stirring it continously.
4. Add the saffron and nuts. Serve hot.
Thepla
Ingredients:
1. wholewheat flour- 200 grams
2. Refined oil- 2 tspns
3. Green chilli paste- 1 tspn
4. Asafoetida- 1 pinch
5. Turmeric- 1 pinch
6. Coriander-Cumin powder- 1/2 tspn
7. Fresh methi leaves- 1 fist
8. Fresh Coriander leaves- 1/2 fist
9.Salt to taste
Method:
1. Mix all the ingredients together with water sufficient enough to get a hard-dough consistency.
2. Roll them just like chapathis and roast with oil. Serve with pickle and curd.
Kadhai Vegetables
Ingredients:
1. Green peas, carrots and beans (chopped and boiled)- 150 grams, paneer- 100 grams, capsicum- 50 grams
2. Ginger paste- 1 tspn and turmeric- 1 pinch
3. Cashews- 6
4. Poppy seeds- 1/2 tspn
5. Red chillies-1
soak the cashews, poppy seeds, red chillies and grind into a fine paste
6. Potatoes-2
chop and fry till golden.
7. Tomatoes- 2 (finely chopped)
8. Tomato ketchup- 1/2 tspn
9. Ghee- 2 tspns
10. Red chilli powder- 1/2 tspn
11. Garam masala- 1/2 tspn
12. Kitchen king masala- 1/2 tspn
13. Coriander-cumin powder- 1 tspn
14. Fresh cream- 50ml
15. Fresh coriander leaves- 1 fist
16. Kasoori methi- 1/2 tspn and salt to taste
17. Cumin seeds- 1/2 tspn
18. Asafoetida- 1 pinch
Method:
1. Heat ghee in a deep-bottomed pan and add the cumin seeds, hing and fry.
2. Add the cashew paste and roast.
3. Add the chopped tomatoes and cook till mushy and add ginger paste and fry.
4. Add boiled vegetables,capsicum,chilli powder, garam masala, kitchen king, coriander-cumin seeds, fried potatoes, tomato ketchup and cook for 5 minutes.
6. Sprinkle water and mix it well and simmer for 5 minutes.'Add cubed paneer and mix well.
7. Garnish with kasoori methi, fresh cream and fresh coriander leaves and serve hot.