Besan Wali Arbi Recipe

besan wali arbi

This recipe of besan wali arbi is one of my own recipes. Today I made them along with rotis and they turned out very tasty. If you like arbi in any form, they are worth giving a try.

Recipe of besan wali arbi

1/2 kg arbi (taro root/ colocassia)

2 tbsp besan (gram flour/ chickpea flour)

Salt to taste

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder (cayenne pepper)

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp amchoor (dry mango powder)

1/2 tsp garam masala

1 inch piece ginger- grated or chopped

2 tbsp oil

How to prepare besan wali arbi

1. Pressure cook arbi for 1- 2 whistles. Peel and chop them into roundels.

2. Out of the 2 tbsp oil, add 2 tsp oil to a pan or a kadhai and add besan. Roast on a medium- low heat till nice aroma comes out of besan and it turns slightly reddish- brown.

3. Turn off the heat and take besan out of the pan. Add a little salt to the besan.

4. In the same pan, heat the remaining oil and add ajwain. When it changes color, add hing.

5. Add the ginger and sauté it lightly.

6. Add arbi, salt and turmeric powder and mix well. Roast on a medium-low heat, stirring occasionally.

7. When arbi appears well roasted, add remaining spice powders and besan. Mix well and cook on a low heat for 3-4 minutes.

8. Turn off the heat and garnish with chopped coriander leaves. Serve besan wali arbi hot with roti, paratha or poori.

Aloo Matar Mangodi ki Sabzi

aloo matar mangodi ki sabzi

Aloo matar mangodi ki sabzi is a Rajasthani dish and is popular among Marwari community. They cook mangodi or moong dal wadis in many different ways. Here is my take on this sabzi.
Recipe of aloo matar mangodi ki sabzi
1/2 cup mangodi (moong dal wadi)
2 medium (aloo) potatoes- peeled and cubed
1/2 cup matar (green peas)
Salt to taste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1 tomato- pureed
1/2 cup curd (yogurt)- beaten
1 1/2 tbsp oil
How to cook aloo matar mangodi ki sabzi
1. Heat 1/2 tbsp oil in a pressure cooker and add mangodi. Fry mangodi till reddish brown.
2. Turn off the heat and add 1 cup water to the pressure cooker. Close the lid of the cooker without turning on the heat.
3. After 15 minutes, open the lid and add cubed aloo and matar. Add 1 cup water, salt and all the spices except garam masala. Close the lid and pressure cook to 3-4 whistles. Turn off the heat.
4. Heat 1 tbsp oil in a tadka pan and add cumin seeds. When they turn darker, add tomato puree and saute till oil begins to separate.
5. When pressure drops down naturally in the cooker, open the lid and add tadka (tempering). Add garam masala and cook for 1 minute.
6. Turn off the heat and add beaten curd. Take out aloo, matar, mangodi ki sabzi in a serving bowl and serve hot with roti or paratha.

Mohanthal (Gram Flour Fudge) Recipe

Since it's festive time in India, I thought why not share a sweet recipe. Try this mohanthal and you will be delighted by it's rich taste.
Recipe of mohanthal
2 cups besan (gram flour/chickpea flour)
4 tbsp milk
1 cup sugar
2 tbsp + 1/2 cup ghee (clarified butter)
1/4 tsp elaichi (cardamom) powder
8-9 almonds- sliced
How to make mohanthal
1. Pass the besan through a sieve and discard the residue.
2. Heat 2 tbsp ghee and 4 tbsp milk.
3. Pour this over the besan. Mix with your fingers so that it is lump free and resemble bread crumbs.
4. Pass this again through a sieve and keep aside.
5. Make a syrup with 1 cup sugar and 3/4th cup water. Cook the sugar syrup till it reaches slightly more than 1 string consistency. Turn off the heat and keep aside.
6. Grease a thali with few drops of ghee and keep it aside.
7. Heat 1/2 cup ghee in a kadhai and add the besan from step 4. Cook on a low heat, stirring constantly till it gives nice aroma and turns golden brown. Add cardamom powder. Turn off the heat.
8. While the besan is still hot, add the hot sugar syrup. Mix continuously and make sure no lumps are formed. Keep mixing till it reaches setting consistency.
9. Pour this besan mixture on the greased thali and rap it on a flat surface so as to flatten it. Garnish with almonds.
10. Let it cool. Cut it into squares or diamonds and your mohanthal is ready.

Dahi Wali Arbi (Colocasia in Yogurt Gravy)

dahi wali arbi

In this recipe of dahi arbi, I have added dahi later because if you are not used to cooking with yogurt and you add it in the beginning, you may end up getting lumps. I cook dahi wali arbi separately as well as combine it with potatoes to make dahi aloo arbi.

Recipe of dahi wali arbi

250 gms arbi (arvi/colocasia/taro root) - boiled, peeled and cut into roundels

1 cup dahi (curd/yogurt) - beaten

1/2 tsp turmeric powder

3 green chillies- chopped

1/2 tsp rai (small mustard seeds)

Salt to taste

1/2 tsp coriander powder

1/2 tsp garam masala

Chopped coriander leaves- for garnish

A pinch of hing (asafoetida)

1 tbsp oil

1. Heat oil in a kadhai or a pan. Add rai and let it splutter.

2. Add hing and after 2 seconds add green chillies.

3. After 1 minute, add arbi and 1 cup water. Add salt and all the spices except garam masala.

4. Cook till gravy thickens. Add dahi and cook, stirring, on a low heat for 2 minutes. Add garam masala and cook on a low heat for 1 minute.

5. Turn off the heat and garnish dahi wali arbi with coriander leaves.

Mirchi Vada

mirchi vada

Mirchi vada or mirchi bajji is basically potato stuffed mirchi ka pakora (chilli fritter). This is a Rajasthani snack which is liked by people who like their food hot. Take large, thick mirchi which is also called 'Bhavnagari mirch' or Anaheim pepper, for this dish.

Recipe of mirchi vada/ mirchi bajji

8-10 large, thick mirchi (Anaheim pepper/ bhavnagri mirch)

1 cup besan (gram flour/ chickpea flour)

3-4 potato (boiled, peeled and mashed)

1/4 tsp red chilli powder

Salt to taste

3/4 tsp chaat masala

Oil for deep frying

1. Make a vertical slit in mirch without separating them. Remove seeds from mirch.

2. Add salt and chaat masala to mashed potato.

3. Stuff this potato mixture in mirchis.

4. In a bowl, take besan and add salt and red chilli powder. Add water little by little, mixing with other hand to prepare smooth, lump free batter. The consistency of the batter should be like that of pakora (fritter) batter like.

5. Heat sufficient oil in a kadhai/wok. Dip stuffed mirchi in besan batter and deep fry in oil till golden from all sides. Serve mirchi vada hot with chutney or sauce.

Note- Mirch or peppers used for this dish are not very hot and after you remove their seeds, they become mild.

Mirchi ke Pakore (Green Chilli Fritters)

mirchi ke pakore

My hubby and FIL love mirchi ke pakore. Here I have given the recipe of stuffing chilli with chutney but I also make them by stuffing aloo (potato) masala. Mirchi pakoda tastes great both ways.

Recipe of mirchi ke pakore/ green chilli fritters

8-10 bhavnagri mirch (large, broad not so hot green chilli)

1 cup besan (gram flour/ chickpea flour)

Salt to taste

Green (dhania pudina) chutney- for stuffing

Oil to deep fry

1. Wash and wipe mirchi. Make a slit on one side without separating from the base or slitting other side. Remove seeds of mirchi.

2. Take besan in a bowl and add salt. Add water little by little, mixing with other hand so as to prepare lump free batter. Batter consistency should be like pancake batter.

3. Stuff green chutney into each mirchi.

4. Heat sufficient oil in a kadhai/ wok. Dip each stuffed mirchi in besan batter and put in hot oil. Deep fry on medium heat, turning as needed till golden brown.

5. Drain bharwa mirchi ke pakore on absorbent paper and serve hot.

Palak Kadhi (Spinach Kadhi)

palak kadhi

Palak kadhi is a healthier type of kadhi since we are adding palak instead of fried pakoras (fritters) as in kadhi pakora. Palak kadhi or spinach kadhi is made both in Rajasthan and Punjab. Spinach in yogurt and chickpea flour sauce makes for a satisfying meal with plain boiled rice.

Recipe of palak kadhi/ spinach kadhi

2 cups sour curd (dahi/ yogurt)

4 cups of water

1/2 cup besan (gram flour/ chickpea flour)

Salt to taste

A pinch of hing (asafoetida)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

1/2 tsp red chilli powder

3/4 tsp turmeric powder

1 tbsp oil

A very small bunch of palak (spinach) - stems removed, washed and finely chopped

1. Mix together curds, besan, salt, red chilli powder, turmeric powder and water. Mix well using a blender.

2. Heat oil in a kadhai/ wok. Add cumin seeds and methi dana. When they change color, add hing.

3. Add curd besan mixture. Cook stirring till it comes to boil.

4. Lower heat and add chopped palak. Simmer on a medium-low heat, uncovered for about 25 minutes. Stir occasionally.

5. If it is too thick, add 1 cup of water and boil again. Serve hot palak kadhi with roti or rice.

Bharwa Mirchi (Stuffed Peppers)

bharwa mirchi

The mirchi or peppers used in this recipe is thick, large one which is not very hot. These peppers are also known as 'Bhavnagri Mirch'. This mirchi is widely available. This recipe of bharwa mirchi is absolutely lip smacking and me and my husband's favorite. Since we remove fiber and seeds from the mirchi, their heat is considerably reduced and hence can be eaten by those of you who don’t like very hot food.

Recipe of bharwa mirchi (stuffed peppers)

200 gms bhavnagri mirchi (large peppers)

1/4 cup besan (gram flour/ chickpea flour)

1/4 tsp turmeric powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp amchoor (dried mango powder)

2+1 tbsp oil

1. Make a vertical slit on one side of peppers. Remove all the seeds and fiber from inside. This reduces heat of mirchi.

2. Heat 2 tsp oil in a pan and add besan. Roast besan, stirring, till nice aroma comes out of it. Add all the spices and salt and roast for 1 more minute. Take out besan mixture from the pan.

3. Let the besan mixture cool down a little. Stuff this mixture into the peppers.

4. Heat 1 tbsp oil in the same pan and place stuffed peppers in it. Lower heat and cover the pan with a lid.

5. When the mirchi gives a roasted appearance from underneath that is look brownish, turn over and cook from other side also. Cook till roasted from both sides. Serve hot bharwa mirchi with parathas.

Dahi Wale Aloo (Potatoes in Spicy Yogurt)

dahi wale aloo

Dahi wale aloo are popular among Marwaris. They call it dahi aloo shak. Traditionally onion is not used in this dish but I think onion enhances the flavor of this sabzi. Also in the traditional recipe yogurt is added first, then aloo are added but in the given recipe I have added curd later. This is an easier way because if you are not used to cooking with curd, it might curdle and you may end up getting lumps.

Recipe of dahi wale aloo

3-4 aloo (potatoes) - boiled and peeled

1 onion- chopped (optional)

1 cup dahi (curd) - whipped

1/2 tsp turmeric powder

1/2 tsp rai (small mustard seeds)

A pinch of hing (asafoetida)

Salt to taste

1 tbsp oil

2 green chillies- chopped

1/2 inch piece ginger- chopped

1/4 tsp garam masala

1. Break aloo by hand to get unevenly broken pieces.

2. Heat oil in a pan and add rai. When they splutter, add hing and onion. Saute for 1 minute.

3. Add ginger and green chillies. Fry for 1 minute.

4. Add potatoes with 1 cup water and salt. Let it come to boil. Lower heat and simmer for few minutes.

5. Add beaten dahi and simmer for 1-2 minutes stirring. Add garam masala.

6. Turn off heat and serve dahi wale aloo hot with roti, paratha or poori.

Aloo Mangodi Sabzi

aloo mangodi sabzi

This potato and wadis made of split green gram dish is popular among Marwaris. They also make the wadis alone as a curry besides aloo mangodi sabzi.  Women in Marwari community make these moong dal wadis or mangodi at home by soaking, grinding the dal and sun drying it. Wadis or badis are sun dried ground lentil dumplings. Readymade wadis are available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.

Recipe of aloo mangodi sabzi

1/2 cup mangodi (moong dal wadis)

2 potatoes- peeled and cubed

2 tomatoes- pureed

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp coriander powder

½ tsp red chilli powder

Salt to taste

1 ½ tbsp ghee (clarified butter)

1. Heat 1 tsp ghee in a pressure cooker and fry mangodi till reddish brown. Take them out.

2. Mince together onion, ginger and garlic in a blender.

3. Heat rest of the ghee in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.

4. Add tomato puree and fry till oil begins to separate.

5. Add mangodi, aloo and salt. Add enough water and close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium and let it cook for 25 minutes.

7. When the pressure drops, open the lid of the cooker. Transfer aloo mangodi ki sabzi to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or parathas.

aloo mangodi ki sabzi

Bajre ki Roti (Millet Flour Flatbread)

bajre ki roti

 Bajre ki roti is made a lot in Rajasthan. They eat it with a piece of gur and it is liberally smeared with pure ghee. Initially you may find it difficult to make bajre ki roti by patting between your palms so I have shown an easier way by using polythene bag or plastic sheets. This way even a novice can make bajre ki roti.

Recipe of bajre ki roti

1 cup bajra atta (millet flour)

Salt to taste

Ghee (clarified butter)

rolling out bajre ki roti

1. Mix bajra atta with salt. Add warm water little by little to knead bajra flour into medium soft dough. There is no need to knead the dough too much.

2. Take a ball from the dough, wet your palms and pat this ball between your palms to make 4-5 inch roti. OR alternately tear a polythene bag into 2. Place 1 half on the rolling surface and place the ball on it. Cover it with the 2nd half of polythene bag.

3. Roll it into as thin round as you can. Remove the above polythene, take the roti on your right hand removing from the lower polythene.

4. Place it on a hot non-stick griddle (tava). Cook bajre ki roti from both sides till browned.

5. Remove it from the tava and smear it with ghee. Serve bajre ki roti hot with some gur (jaggery) and vegetable dish.

Lapsi (Sweet Dalia/ Broken Wheat)

Lapsi or sweet dalia is a nutritious dessert. I have added much less ghee and sugar than the traditional recipe calls for. If you want a richer lapsi, you can increase their quantities. Sweet dalia is made both by adding water and milk. This recipe is with water.

Recipe of lapsi

1 cup dalia (broken wheat)

1/2 cup sugar

3 cups hot water

2 tbsp ghee (clarified butter)

2 tbsp almonds (blanched and chopped)

3/4 tsp elaichi (cardamom) powder

1. Heat ghee in a heavy bottomed pan. Add dalia and stir-fry on a medium heat till it turns light brown.

2. Add 2 1/2 cups of hot water and cook partly covered on medium heat. Cook till most of the water gets evaporated.

3. Add sugar, cardamom powder and 1/2 cup water to the daliya and give it a stir. Place a griddle (tava) below the pan. Cook on a low heat for about 8-9 minutes.

4. When ghee starts oozing out from the sides of the pan, your lapsi is ready. Garnish with almonds and serve hot.

Churma (Rajasthani Sweet)

churma

Churma is a very popular sweet from Rajasthan. Churma or churma ladoos are made in most households in Rajasthan on big and small occasions. As you start eating this sweet, it grows on you. Churma satisfies your sweet tooth completely and makes you feel connected to your vast inheritance.

Recipe of churma

1 cup atta (whole wheat flour)

3 tbsp sooji (semolina/ rawa)

6-7 tbsp powdered sugar (vary according to taste)

4 tbsp ghee (clarified butter)

1/2 tsp elaichi (green cardamom) powder

Mixed chopped nuts like almonds, raisins

Ghee for frying

1. Mix atta, sooji and ghee. Adding warm water, knead it into stiff dough.

2. Take small balls (pedas, muthias) from the dough and deep fry in ghee. Heat should be medium for frying. Fry till brown. Shape of the balls is not important. When fried, drain by a slotted spoon.

3. When the fried balls have cooled down, grind them in a mixer to a coarse powder.

4. Mix powdered sugar, chopped almond, raisins (kishmish) and elaichi powder. Store this churma in an airtight container. It stays fresh for some days.

Gatte Ki Sabzi

gatte ki sabzi

Gatte ki sabzi belongs to Rajasthani cuisine where gram flour and curd are extensively used in the cooking. Gatta curry is mainly gram flour dumplings which are first steamed and then dunked in yogurt based gravy.

Recipe of gatte ki sabzi

Gatte

3/4 cup besan (gram flour/ chickpea flour)

1/4 tsp ajwain (carom seeds)

1/2 tsp salt

¼ tsp baking powder

1/2 tsp turmeric powder

1/4 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1 tbsp oil

Gravy

2 tomatoes- pureed

1/2 cup curd (dahi)

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tbsp oil or ghee

1 moti elaichi (big cardamom)

2 laung (cloves)

1/2 inch piece ginger- crushed

cylinders before boiling

gatte after boiling and cutting into pieces

1. In a shallow bowl, take besan. Crush ajwain between your palms and add to besan. Add rest of the ingredients of the gattas.

2. Adding little water, knead besan into firm, stiff dough. Keep aside for 15 minutes, covered.

3. Take small balls out of the dough and roll into cylinders. Cylinders should be able to fit in a pan.

4. Heat water in a pan. When it comes to boil, immerse the cylinders and turn the heat to medium. Boil till cylinders rise to the top and are covered with small bubbles. Boil for 3-4 minutes more.

5. Using a slotted spoon (pauni, chhari), take out the cylinders from the water. Keep aside to cool. Once cooled, cut them into about 1 inch pieces.

6. For the gravy, heat oil or ghee in a pan or karahi. Add cumin seeds, cloves and big cardamom. When cumin seeds change color, add hing. Add turmeric and red chilli powder.

7. Add ginger and tomato puree. Cook for about 3 minutes.

8. Lower heat and add curd. Stirring constantly, simmer on a low heat for 3-4 minutes.

9. Add gatte and simmer on a low heat for 10 minutes. Serve hot gatte ki sabzi garnished with coriander leaves.

Rajasthani Panchmel Dal

panchmel dal

Panchmel dal or panchratni dal comes from the colorful land of Rajasthan. As the name suggests Panch + mel, this dal is a combination of 5 different dals. It’s very nutritious and protein rich.

Recipe of rajasthani panchmel dal

¼ cup chilkewali moong dal (split green gram)

¼ cup lal masoor (red lentils)

¼ cup arhar/ toovar dal (split pigeon peas)

¼ cup chana dal (split Bengal gram)

¼ cup dhuli urad dal (split black gram)

Salt to taste

½ tsp turmeric powder

Tadka (tempering)

½ tsp cumin seeds

A pinch of hing (asafetida)

2 green chilies- chopped

1 inch ginger- chopped

2 medium tomatoes- chopped

1 tsp coriander powder

4 laung (cloves)

2 tej patta (bay leaves)

2 moti ilaichi (big cardamoms)

1 tbsp pure ghee (clarified butter)

1. Mix all the above dals and wash them. Soak them for at least 1 hour. Drain and boil them in a pressure cooker with enough water, turmeric powder, salt and half of chopped ginger till cooked.
2. When pressure drops, open cooker and mash the dals with the back of a ladle (karchhi).
3. For tadka, heat ghee in a pan and add cumin seeds. When they change color, add hing, laung, tejpatta and moti ilaichi. Fry for a minute.
4. Add green chilies and remaining ginger. Sauté for a few seconds. Add cumin powder, coriander powder and tomatoes. Cook till tomatoes are soft and pulpy.
5. Immediately add the tadka to the boiled dal and cover. Let the simmering spices seep through the dal. Let the dal simmer on low heat for 5 minutes. Garnish panchmel dal with fresh coriander leaves.

Papad Ki Sabzi

papad ki sabzi

Papad ki sabzi or Poppadum curry is rather unusual but tasty dish from the land of Rajasthan. I cook it when I run short of vegetables or I feel like having chatpati, spicy bhaji. Papad are always in stock in my kitchen. It’s quick and easy and papad or poppadums are readily available at any Indian grocery store.

Recipe of papad ki sabzi or papad ka shaak

2 big papad

1 cup sour curd (yogurt)

1/2 cup boondi

2-3 whole dry red chillies

1 tbsp besan (gram flour)

1/2 tsp coriander powder

1/4 tsp turmeric powder

Salt to taste

1/4 tsp red chilli powder

1/2 tsp cumin seeds

1/4 tsp garam masala

1 tbsp oil

A pinch of hing (asafoetida)

1. Roast the papad and break them into 1 inch pieces.

2. Mix curd, besan and 1 cup water and beat well. I use blender to beat it.

3. Soak papad pieces and boondi in 2 cups of hot water for 2-3 minutes. Drain.

4. Heat oil in a pan and add cumin seeds. When they change color, add hing and broken dry red chillies. Fry for 1 minute.

5. Add red chilli powder and yogurt mixture. Add rest of the spices and stir till it boils.

6. Add papad and boondi. Give it a few boils and turn off the heat. Serve hot papad ki sabzi garnished with chopped coriander leaves.

Vegetable khichdi

vegetable khichdi

Vegetable khichdi is a very light and nutritious meal. It’s wholesome and non- spicy. Since it is easy to digest, you can also serve it to a sick person. I eat vegetable khichdi because I find it very tasty and satisfying.

Recipe of vegetable khichdi

1 cup rice

1/2 cup moong dal (split green gram)

Mixed chopped vegetables like French beans, carrots, cauliflower, peas and potato

Salt to taste

1/2 tsp turmeric powder

4 cups water

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 1/2 tbsp ghee (clarified butter)

1. Wash rice and moong dal separately.

2. In a vessel, heat ghee and add cumin seeds. When they change color, add hing. Add dal and vegetables. Cook stirring for 2-3 minutes. In the mean time put 4 cups of water to boil.

3. Add rice and turmeric powder and stir- fry again for 2 minutes.

4. Add boiling water and salt.

5. Cover and cook on a low heat till khichdi is completely cooked and all water is absorbed. Serve hot vegetable khichdi with curd.

Moong Dal Halwa

moong dal halwa

Moong dal ka halwa is a Rajasthani sweet, Marwari in particular. Now it is popular everywhere. You can find moong dal halwa in winter in Indian wedding buffets and many parties. It is quite heavy so a small serving usually suffices. It is best enjoyed hot in a cold winter night.

Recipe of moong dal halwa

1 cup moong dal (split, skinless green gram)

1 cup sugar

1 cup ghee (clarified butter)

1/2 cup water

Chopped and toasted nuts like cashew nuts, raisins and almonds

1. Wash and soak moong dal in hot water for 2 hours. Drain.

2. Grind moong dal to a coarse paste using very little water. Set aside.

3. Heat 1/2 cup water in a pan and add 1 cup sugar to it. Cook till sugar dissolves and you get syrup of 1 thread consistency (ek taar ki chashni). Keep aside.

4. Heat ghee in a heavy bottomed pan/ kadhai. Add moong dal paste. Fry on a low heat till moong dal turn golden brown and aromatic.

5. Add sugar syrup (chashni) to the moong dal and mix well. Cook on a low heat till they blend well. Turn off the heat.

6. Serve hot moong dal ka halwa garnished with chopped and toasted nuts.

Mathri (Salted Crackers)

mathri

Yesterday I was craving for some home made savory snack with my evening tea. I remembered mathri which I was pretty good at making even before marriage. My hubby had asked me to make mathri several times but I was worried about the calories as it is a deep fried snack. Yesterday I thought what the heck! Don’t I eat other high calorie stuff bought from the market? So I went ahead.

Recipe of mathri (mathi)

2 cups maida ( all purpose flour)

1 tsp salt or to taste

1 tsp ajwain (carom seeds)

2 tbsp oil

Oil for deep frying

1. In a bowl, mix maida, salt and ajwain. Add 2 tablespoon oil and rub mixture between your hands so that oil is evenly mixed in the all purpose flour.

2. Add water little by little so as to knead it into stiff dough. Let the dough rest for 30 minutes.

3. Take walnut (akhrot) sized balls from the dough and roll out into a small rounds. Mark these rounds here and there with a fork so that mathris don't puff up like poori.

4. Heat oil in a kadhai (wok) or a deep frying pan and when the oil is hot enough, turn the heat to medium. Wait for 2 minutes. Fry mathri in the oil turning as needed.

5. When the mathri give a cooked look, increase heat so that they become reddish brown. For further batches, keep the heat to medium when frying and increase for the final touch. Drain on an absorbent paper by a slotted spoon. Serve when they cool down and store the rest in an airtight contianer. Mathri stay fresh for weeks.

Mangodi Pulao

mangodi pulao

Mangodi pulao or mangodi wale chawal is a real comforting food for me. Earlier I blogged about mangodi ki sabzi as I am a fan of mangodi. In the recipe below, I have used small granular mangodi. Even bigger mangodis can be used but you have to cook them for 4-5 whistles.

Recipe of mangodi pulao

1 cup basmati rice

1/2 cup small granular mangodi (moong dal wadis)

1/2 tsp turmeric powder

1 tsp salt or to taste

3 1/2 cups water

1/2 tsp cumin seeds

1 bay leaf (tej patta)

4 cloves (laung)

2 black cardamoms (moti elaichi)

3 tsp ghee (clarified butter)

1. Wash and soak rice for 20 minutes. Drain. Heat 1 tsp ghee in a pan and fry mangodis till reddish brown. Take out.

2. Heat rest of the ghee in a pressure cooker and add cumin seeds, bay leaf, cloves and black cardamoms. When they change color, add mangodi, salt, turmeric and water. Let 2 whistles come, and then turn off heat.

3. When pressure drops down, open the lid of the cooker and add rice. Pressure cook to 1 whistle. Let the pressure drop down, open the lid and take out on a serving platter. Fluff with the help of 2 forks and enjoy mangodi pulao hot.