This month, feast on Marwari vegetarian cooking by popular chef Sanjeev Kapoor as he brings to you the royal recipes from the golden sands of Rajasthan.
Ladyfingers cooked to a crisp with gram flour and assorted spices
Ladyfingers (bhindi) 40 medium
Gram flour (besan) 4 tbsp
Turmeric powder 1 tsp
Red chilli powder 2 tsp
Dry mango powder (amchur) 4 tsp
Coriander powder 4 tsp
Roasted cumin powder 4 tsp
Garam masala powder 4 tsp
Oil 5 tbsp
Salt to taste
Cumin seeds 1/2 tsp
Green chillies, chopped 4
Trim heads and tails of ladyfingers and make a slit along one side.
Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder in a bowl. Add two tablespoons of oil and salt and mix well. Stuff this masala into the ladyfingers.
Heat the remaining oil in a kadai on medium heat and add cumin seeds and green chillies. Sauté for a minute.
Add ladyfingers and sauté for five minutes.
Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Remove the lid and sauté till the ladyfingers are crisp. Serve hot.
JODHPURI VEGETABLE PULAO
Packed with dried fruits and nuts, this pulao redefines rich, exotic cuisine
Cauliflower 12 small florets
Fresh green peas 1/4 cup
Basmati rice, soaked 1 ½ cup
Ghee 1 ½ tbsp
Cumin seeds 1 tsp
Fennel seeds (saunf) ½ tsp
Cashewnuts, halved 15
Almonds, halved 10
Dried dates, chopped 2-4
Ginger paste 1 tbsp
Yogurt ¾ cup
Salt to taste
Garam masala powder ½ tsp
Black peppercorns, crushed 10-12
Heat one tablespoon of ghee in a deep non-stick pan.
Add the cumin seeds and fennel seeds and sauté till fragrant.
Stir in the raisins, cashew nuts, almonds and a little water and cook for a minute.
Now put in the dried dates and cook for a minute longer.
Add the ginger paste and rice and sauté for a minute.
Next, put in the cauliflower and yogurt and mix well.
Add salt, garam masala powder and freshly crushed peppercorns and mix.
Finally, add two cups of water and green peas and stir.
Once the mixture comes to a boil, reduce heat, cover and cook on medium heat till done. Serve hot.
AAMRAS WITH KESAR
Sweet mango pulp flavoured with saffron.
Mangoes 1 kg
Saffron (kesar),roasted and crushed ¼ tsp
Sugar, powdered 1 cup
Milk, chilled 2 ½ cups
-Remove the pulp from the mangoes.
-Pass through a thin muslin cloth.
-Add powdered sugar and chilled milk. Stir in saffron.