Breakfast · Jain · Rajasthani

Sunshine In My Bowl

Weather here in Mysore is playing hide n seek with us……Should it be winter now or has  summer already started? It is like that here, some days are so hot that only eating spoonfuls of  ice cream will keep you cool and someday’s like today there is a chill in the morning air. In winters i love eating hot foods. If you have seen my earlier post of Chawal ki ghaat, this recipe is similar to that but instead of rice i have used coarsely grounded makki or maize and the cooking method also varies.

It is a bowl of comfort and sunshine and you will love having it on a cold chilly day. A apt breakfast for us at home with a dollop of ghee and a dash of pickle will also be a great addition to it. It is a very simple preparation with very less ingredients.

Makki Ki Ghaat

Ingredients

Coarsely Grounded Makki/Maize 1 cup

Thin Buttermilk 3 cups (1/2 cup extra if required)

Salt to taste

Ghee

Method

In a thick bottomed kadai heat buttermilk and salt.

Wash the makki in water to remove the impurities and add to the buttermilk mixture.

Keep Stirring continiously for the next 3-4 mins.

Once when the whole mixture comes to a boil , slow the flame and cook for the next 15-20 mins.

Keep stirring every 2-3 mins as the mixture tends to settle at the bottom and starts sticking to the bottom.

After 20 mins the mixture will be cooked completely.

Add more buttermilk if you feel that the mixture is too thick.

Serve this bowlful with a good dollop of ghee and have it piping hot.

Pinks Notes

I do get the coarsely grounded Makki reading available here but if you dont get it , you can get maize and get it grounded in a mill.

The texture is more like a rawa but the kernels are bit bigger than a rawa.

Chalo Bi Cya till next post!!!

Breakfast · Indian Cuisine · Jain · Rajasthani · Rice

Chawal ki Ghaat – A Rajasthani Recipe for India Cuisine Series

Wikipedia‘s search on Rajasthan is “Rājasthān the land of Rajasthanis, (“the land of kings[1] or “the land of colours[2]), is the largest state of theRepublic of India by area. It encompasses most of the area of the large, inhospitable Great Indian Desert (Thar Desert).he main religious festivals are DeepawaliHoliGangaurTeejGogajiShri Devnarayan Jayanti,Makar Sankranti and Janmashtami, as the main religion is Hinduism. Rajasthan’s desert festival is celebrated with great zest and zeal. This festival is held once a year during winter. Dressed in brilliantly hued costumes, the people of the desert dance and sing haunting ballads of valor, romance and tragedy.

Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.[1] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.Rajasthan is known for tough people and tough food. It is also known for its snacks likeBikaneri BhujiaMirchi Bada and Pyaaj Kachori.Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa,Malpauas from pushkar and Rassgollas from Bikaner.[2]Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.

Today’s recipe is a very simple preparation and is curd rice but with a different taste. we love this dish in our family and is prepared quiet often. On a rainy day having this with a dollop of ghee is a good lunch or breakfast option. Chawal means Rice and Ghaat means a porridge or something which is mushy. we can even prepare this with corn and barley as well and they also turn out to be quiet good

Chawal Ki Ghaat

Rice 1 Cup

Sour Curds 3/4 Cup

Water-21/2 cups

Salt

Ghee

Method

wash the rice nicely and add water and salt and cook till the rice is soft and mushy.

You can also do this in the cooker by giving 5 whistles.

Add the sour curds to the hot rice and mix nicely and cook again on the stovetop for 10 mins.

The consistency should be not very thick it should be a bit on the thinner side.

Serve hot with a dollop of ghee and for extra zing u can have it with  a dash of mango pickle as well.

Note.

Broken rice is used instead of whole rice for this, but i prepare i with regular rice only.

As the curds is cooked along with the rice the taste is quiet different from curd Rice

Chutneys · Jain · Rajasthani

Rawa Khaman

Khaman is a very common dish you will find in any Rajasthani or Gujarati household . This has been my favorite dish from childhood days. It is a very easy preparation and can be served for breakfast or snacks.. They are many different ways of preparing Khaman and don’t  mistake this with the Nylon Khaman those are prepared with Besan and I have never got that dish right till now.

Rawa Khaman

Ingredients

For Batter

Rawa 2 cups (Sooji Rawa)

Sour Buttermilk 3 cups approx

Salt

Cooking Soda 1/4 tsp

Half lime

Oil for greasing the plate.

For Tempering

Oil 2 tbsp

Mustard Seeds 1 tsp

White Sesame seeds 1 tsp

Curry Leaves 5-6 Nos

Haldi 1/2 tsp

R.chilli 1Tsp

Salt to taste

Coriander Leaves

Method

Mix Rawa, salt and sour buttermilk and keep aside for half hour. The batter should be a bit thick  like a idli batter.

Pour water in a steamer pan  and place a greased plate on top of it.

Add Soda in the batter and pour juice of half lime on top of the soda.

Mix nicely and pour the batter in the greased plate.

Cover with a lid and let cook for 20 mins.

Let it cool for some time and then cut it into small square pieces.

Heat oil in a pan and add mustard and sesame seeds.

Then add curry leaves haldi and r.chilli powder.

Add the steamed rawa pieces and salt.

Mix nicely and add garnish with coriander leaves.

Serve hot with Tamarind Chutney or Sauce.

Tamarind Chutney

Soak lemon sized ball of tamarind in warm water and let soak for some time. Then remove the pulp from the tamarind and liitle water to the pulp. U should have about 1/4 cup of tamarind extract.

Add salt 1tsp R.chilli Powder and 2Tbsp Sugar to the extract and cook for a min.

Serve with Khaman.

This is not the regular thick chutney,It is on the thinner side and taste great with khaman.

This is my first event participation to Sonal Palate Corner who is hosting   Flavours Of Rajasthan and started by Simply Food.

 

Rajasthani · Roti/Paratha/thepla

Rajasthani Roti

Now what is special in a roti, everybody prepares  it at home on a daily basis, but let me let u know this is a special type of roti and we call it as “Jaadi Roti” means a very thick roti. I have alwayz thought about the origins of preparing roti in this way but never found out. In my school  dayz it was a regular dinner for us, it is had with dal and Dal-chawal-jaddi roti would be a complete meal.

There was a time when i used to detest eating it and after marriage I didn’t try making this for a long time. but u know there comes a time when after some time  u start to miss  the food which you used to eat while growing up  and to satisfy that craving I started preparing this . It is a fairly simple method to prepare and usually is mixed in dal and eaten , but I like it much better with onion subzi and mango pickle.

Jaadi Roti

Ingredients

1 cup Atta

5 Tbsp Oil

Salt

Water for kneading the dough.

Ghee

Method

Mix atta, salt and oil in a bowl, then slowly add water to prepare a hard dough.

 

 

Roll out the dough into a thick roti maybe around 3/4 to 1″ thickness and Prick the roti with a fork on one side

 

 

 

Heat a thick bottomed tawa and place roti on a hot tawa. keep on pressing it on all sides so that it cooks slightly.

Then turn the roti around and cook the other side as well, you have to press it light from all sides so that the roti gets cooked nicely.

 

 

when you see that the bottom side is lightly browned, u have to start pinching the top of the roti from one corner and continue till u have done with the whole roti. This is basically done so that the roti gets cooked from inside as well.

 

 

Turn around the roti so that the pinched side of the roti is below and cook a medium flame for 5 mins.then slow the flame and cook it for another 15-20 mins, u have to keep moving the roti around so that it get cooks from all side. It will get browned when cooked completely.

Once you feel that it has cooked completely take it off the tawa and place it on a plate and pour Tbsp of ghee on the whole roti. You may require 5-6 Tbsp of ghee for this.

Cut it into triangles and serve hot.