Recipes

A Marvelous Marwari Meal!

Recipes from Sanjeev Kapoor!

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.

MASALEDAR BHINDI

Indian masala fried bhindi or ladyfinger, curry, side dish for chapati, roti, naan, poori

Ladyfingers cooked to a crisp with gram flour and assorted spices
Ingredients

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

Method

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
Ingredients

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
Raisins 6-8
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

Method

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.

Ingredients

Mangoes 1 kg
Saffron (kesar),roasted and crushed ¼ tsp

Sugar, powdered 1 cup

Milk, chilled 2 ½ cups

Method

-Remove the pulp from the mangoes.
-Pass through a thin muslin cloth.
-Add powdered sugar and chilled milk. Stir in saffron.
-Serve chilled.

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