LOST CUISINE OF MADHYA PRADESH AND RAJASTHAN

Submitted by
Mayank Jain
ID: 2015BHM016

Project Guide
Mr. ANUPAM ALOK

The project is submitted towards partial fulfillment for the requirement of

Semester III (BHML-324)
to the university

SCHOOL OF HOSPITALITY AND TOURISM

SCHOOL OF HOSPITALITY AND TOURISM

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CERTIFICATE
We certify that this project topic
LOST CUISINE OF MADHYA PRADESH AND RAJASTHAN
Worked by
Mr. Mayank Jain
ID: 2015BHM016

Towards the partial fulfillment for the requirement of Semester III (BHML- 324)
to the university

External Supervisor

Internal Supervisor
Mr. Anupam Alok, Lecturer

Content
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Preface
Acknowledgement
Madhya Pradesh Cuisine
Location
Characterstic/Feature
History and influence
Food Habit
Food habit of Indore
Famous dishes of Bhopal
Method of cooking
Rajasthani Cuisine
Location
Characterstic/Feature
History and influence
Ingredients and Spices used
Cooking Techniques
Food habit
Specialities
Lost recipes from the ROYAL KITCHEN of MADHYA PRADESH &

RAJASTHAN
Bibliography

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28-35
36-65
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Preface
This Journal is about lost recopies from ROYAL KICHEN of MADHYA PRADESH
& RAJASTHAN. I have tried accessible information about the cuisine that have been
lost and are no longer in production in the kitchen. This journal will give information
about the cooking method from MADHYA PRADESH & RAJASTHAN. My aim is to
make people understand about the cuisine, cooking method, cooking habit of
MADHYA PRADESH AND RAJASTHAN. I have tried to incorporate few
recipes from the region which are no longer produced in todays kitchen either
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because of non availability of ingredients required to produce those dishes or

because these dishes take a long time to cook & in todays world time is
considered to be most precious!!!.

Acknowledgement
Writing a work of such would not have possible without commendable inputs. This
book is an outcome of the support, blessing, and encouragement of my wonderful
faculties. I am proud to be student of Jagran Lakecity University . I would like to

acknowledge the management and faculty members, a special thanks for Mr.
ANUPAM ALOK for being supporting and for his contribution.

MADHYA
PRADESH CUISINE

MADHYA PRADESH
LOCATION
Madhya Pradesh claims a position of prominence as the second largest state of India,
with Rajasthan being the first. Earlier, the place was deemed as the largest state of
India, before Chhattisgarh was carved out of it. Literally, Madhya Pradesh means
'Central Province'. It is an apt name, as the state is exactly located in the center of the
Indian map. The entire state of Madhya Pradesh stretches for miles and covers a total
area of 3, 08,144 sq km. Today, Madhya Pradesh borders the neighboring states of
Uttar Pradesh, Chhattisgarh, Maharashtra, Gujarat and Rajasthan.

CHARACTERSTICS/FEATURES
Food of Madhya Pradesh is amongst the favorite on the charts of food lovers and
food connoisseurs.

Popular delicacies of Madhya Pradesh include an array of vegetarian, non

vegetarian and lip smacking desserts.

The USP of the food of this incredible state is the generous use of Indian spices,
condiments and oils.
Though cuisine of M.P. has influences from its neighboring states, the people of
this state have added a distinct taste to each of the dish with their cooking
prowess.
The most popular delicacy amongst the food of M.P. isbhutte ki kees.This
scrumptious dish is made in corn and milk. The other popular delicacies
includechakki ki shaak, mawabaati, khoprapak, malpua and many more.

HISTORY AND INFLUENCE

Indian cuisine encompasses a wide variety of regional and traditional cuisines native
to India. Given the range of diversity in soil type, climate, culture, ethnic group and
occupations, these cuisines vary significantly from each other and use locally
available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by
religious and cultural choices and traditions. There has also been Middle Eastern and
Central Asian influence on North Indian cuisine from the years of Mughal rule. Indian
cuisine has been and is still evolving, as a result of the nation's cultural interactions
with other societies.
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Historical incidents such as foreign invasions, trade relations and colonialism have
also played a role in introducing certain foods to the country. Spices were bought from
India and traded around Europe and Asia. It has also influenced other cuisines across
the world, especially those from Middle East, North Africa, Sub-Saharan Africa,
Southeast Asia, the British Isles, Fiji, and the Caribbean.
FOOD HABIT
Madhya Pradesh is very well known for its hospitality and warmth that it exudes
towards all tourists who visit this magnificent land. You will find a variety of people
and a balanced amalgamation of cultures with great delicacies and cuisines to offer!
Madhya Pradesh is a foodies paradise when it comes to traditional cuisine and
richness in all the delicacies that is sure to suit your palette.
The traditional food in Madhya Pradesh differs from region to region. Places such as
Bhopal that has a strong Muslim influence, one experience rich food prepared in rich
spices and is famous for its kebabs, Biryani, korma, keema, etc. It is famous for its
fish and meat delicacies. While in Indore and Gwalior you will find many milk based
food products; another famous cuisine called Bafla is prepared out of Wheat and is
savored with Daal and Ghee. Madhya Pradesh food / cuisine comprise of both
vegetarian and non-vegetarian dishes and are eaten and savored by all. Few vegetarian
specialties of Madhya Pradesh are Bhutte ki Kees- made of milk and corn, Chakki ki
shaak this steam dish is made of wheat, mawa-bati, khoprapak, shrikhand and
malpua are popular sweet dishes of Madhya Pradesh. Famous of food of Madhya
Pradesh differs in every region however the hospitality offered by the people of
Madhya Pradesh is unmatched.
SOME OF THE DISHES FROM MP CUISINE

Khusli

Kusli is a sweet dish that is prepared in whole of Madhya Pradesh and is very
delicious. It is like cookies of wheat flour stuffed with sweet stuffing of dry fruits and
other ingredients.

Palak Puri

It is a major breakfast recipe that is popular here in Khandwa. It is basically Indian flat
bread that is deep fried. It is prepared from wheat flour dough that is mixed with
finely chopped spinach. It is best tasted with chutney, pickle and Aloo curry.

FOOD HABITS OF INDORE

Over the years the city of Indore has welcomed people from all castes, creed, color;
People from all corners of the country particularly Kerala who have migrated &
settled in the heart of M.P. for their livelihood, education or just for its peaceful
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culture.
The people are highly social & progressive which is why all cultures from south,
northeast & west have mingled in the life of Indorians. Indore reflects the true spirit of
Unity in Diversity.
The mixed culture can be invariably seen in the typical food habits ranging from
South Indian Idli -Dosa, Vada-Sambhar to Dal-Bafla typical Malwa Food.
Indore is known for its wide variety of Namkeens, Guajarati & Chinese food
restaurants, Bengali sweets.
An interesting research on Indorians has attributed the large number of heart disease,
Hypertension patients to their food habits. The life in Indore starts early with chuskis
of Chay (tea) with poha & Jalebi followed by delicious lunch which invariably
includes popular besan preparations. Later in the day one can easily find snacks like
Khaman, Kachori aaloo kachori, dal kachori etc. Samosa, petis, Baked Samosa,
Bhel puri, Pani Puri, mathri etc. Numerous Shops of Sweets have enjoyed nice
business in Indore. Late nights another market comes alive at 11:00 PM in Sarafa (the
heart of city) where one finds lot of delicacies to enjoy after a nice dinner like Gajak
, Bhutta kis , Gulab Jamoon , garadu , Rabri , HOT BOILED MILK, aalo tikiya,
Halua : Gajar, Moong , ice-creams, shakes etc. and finally tasty paan to end your
day.

Bhutte ki khees

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This famous dish of Indore is made up of grated corn garnished with coriander leaves
and grated coconut. One can find this dish easily in Sarafa Bazaar.

Poha Jalebi

Generally we eat Poha and Jalebi as separate items but Indore provides us a unique
dish having combination of both Poha and Jalebi.

Khopra Patties

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This famous dish of Indore is made up of khopra (dry coconut) with a covering of
potatoes and served with khatti-meethi chatni. Shop is famous for this dish is Vijay
Chaat, also situated in Sarafa Bazaar.
Joshi Ji ke dahi vada

In

Sarafa

Bazaar,

Joshi Dahi Vada is

immensely popular! One of Indores most famous Dahi Vada specialists, Joshi ji, as
the owner is known, also has a unique technique of preparing the Dahi Vadas &
showcases it on public demand. He prepares with such a technique that in a single shot
he can add 5 spices in Dahi Vada.
O M KE NAMKEEN

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Om Namkeen began as a small unit of eatables and namkeen in Indore, Madhya

Pradesh, India, in 1984 by Shri Dhanpat. Bothra. Wafers, Sev, Bhujia, Daal, Chavana,
Cheevda etc made in ancient gastronomic traditions of Indore.

AGRAWAL 420 PAPAD

Agrawal 420 papad is famous in Indore for his varieties of papad.

SABUDANA KHICHADI

Pearl tapioca (Sabudana) is

soaked for a while and

is then fried with cumin seeds, salt, red chili powder, green chilies and other optional
ingredients such as fried peanuts. It is usually garnished with coriander leaves.

GURUKRIPA
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Gurukripa is a famous food outlet in Indore.

MITTAL ACHAR

This Aam Achaar masala by Mittal & Sons, Indore is the best for making home-made
Aam Achar. Mango pickle powder is a complete set of ingredients required for
preparation of homemade pickle. You even don't need to add salt to it. It's a complete
package. It's a Specialty of Mittal & Sons from Indore.

FAMOUS DISHES FROM BHOPAL

The cuisine of the city has a mix of Rajasthan and Guajarati cuisines along with the
tinge of Mughal flavor. Jowar and Wheat are the staple food. The most famous
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traditional dish is 'bhutte ki kees' which mainly constitutes corn, milk and ghee. Tapu
is another famous dessert which is made of wheat. Non Vegetarian lovers can treat
their taste buds with meat and fish delicacies. The main delicacies are the spicy achar
gost (pickled lamb), the splendid kheema (minced meat), the delicious Rogan josh
(mutton dish) and an assortment of pulaos (aromatic rice) sufficient to craft yet the
most finicky eater lick his lips. Last but not the least the end of the meal is rejoiced by
the citys most renowned Bhopali Paan (betel leaf) which can be relished in every
nook and corner of the city. The toppings of the paan are diverse varying from supari
to dry fruits. The people of the city take pride in the art of Paan making which serves
as natural refresher.
Keema pulav

Keema pulav is another non-vegetarian dish very popular in Bhopal. It is prepared

with minced lamb meat cooked with Basmati Rice along with spices and herbs.

Bafla

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Bafla is a wheat

cake made of refined

flour or Maida and is dunked in a lot of ghee. It is an ideal dish to take along with a
bowl of Dal with a thick consistency.

Bhopali Paan

When you eat in Bhopal, a very special item is served at the end of every meal. This
important and famous food item is Bhopali Paan or beetle leaf, which is a completely
culinary item. It has a very nice taste and a refreshing flavour,

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Poha

Poha

is

the

Maharashtra

rice and kandameans

onions.

word

Hence

the

for

flattened

term kanda

or

beaten

poha or kanda

pohe (pohe being plural of poha). Other variations of this dish are kanda batata
poha (with both onions and potatoes) and batata poha recipe (more potatoes are added
in it).
Lavang Lata

Lavang lata is another sweet dish that is famous in Khandwa and Madhya Pradesh. It
is a food item rich in flavors and dry fruits like Pistachio, almonds and cashew. For
outer covering, wheatflour is used and it is stuffed with a mixture of dry fruits, grated
coconut, raisins and spices like cardamom and cloves and then it is fried. After frying,
it is dipped in two string sugar syrup.

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Cashew Barfi

Cashew Barfi is an exotic sweet dish that is famous in all over India. It is made from
Cashews, milk and sugar. Cashew is ground finely and then is kneaded with sugar,
milk powder, ghee and milk. After thick dough of the mixture is obtained, it is cut into
diamond shapes

METHOD OF COOKING

ZAMINDOZ

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An old recipe for cooking fish is the "Zamin Doz Machhli" wherein a whole fish is
stuffed with spices sealed in an earthenware case, buried in the ground and cooked by
the placing cow dung cake fire on the ground above. Though it takes 6-8 hours to
cook, it is worth the wait! In the days of yore, special earthenware cases were made to
order by the kumhars (potters) according to the size and shape of the fish to be
cooked. The case would fit the fish like a glove and moisture would be absorbed by it.
The final product would have an earthy flavour. As such luxuries are rare these days
the fish-shaped case can be substituted with the easily available roti-dish or the flat
curd setting dish. This dish can also be prepared in an oven by covering marinade and
by baking in a casserole dish at the lowest temperature for approximately one hour.

DEEP FRY

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Deep frying (also referred to as deep fat frying) is a cooking method in which food is
submerged in hot fat, most commonly oil, rather than the shallow oil used in
conventional frying, done in a frying pan. Normally, a deep fryer or chip pan is used
for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may
also be performed using oil that is heated in a pot. Deep frying is classified as hot-fat
cooking method. Typically, deep frying cooks foods quickly: all sides of a food are
cooked simultaneously as oil has a high rate of heat conduction.

BAKING

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Baking is a method of cooking food that uses prolonged dry heat, normally in
an oven, but also in hot ashes, or on hot stones. The most common baked item
is bread but many other types of foods are baked. Heat is gradually transferred "from
the surface of cakes, cookies, and breads to their centre. As heat travels through it
transforms batters and doughs into baked goods with a firm dry crust and a softer
centre". Baking can be combined with grilling to produce a hybrid barbecue variant
by using both methods simultaneously, or one after the other. Baking is related to
barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

GRIDDLE

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A griddle is a cooking device consisting of a broad flat surface heated by gas,

electricity, wood, or coal, with both residential and commercial applications. In
industrialized countries, a griddle is most commonly a flat metal plate, elsewhere
typically a brick slab or tablet.
In developed cultures a residential griddle may be composed of cast or wrought iron,
aluminum, or carbon steel. The vast majority of commercial grade griddles are made
from A36 steel, though some are stainless steel or composites of stainless and
aluminum. Almost all residential and commercial griddles are heated directly or
indirectly by flame or electrical elements.

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RAJASTHANI
CUISINE

RAJASTHANI CUISINE

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LOCATION
Rajasthan is situated in northwestern region of India; Rajasthan has the neighboring
country of Pakistan as its northwestern boundary, Uttar Pradesh, Punjab and Haryana
as its northern frontiers, Madhya Pradesh and Uttar Pradesh manning its east and
southern fronts and its southwestern borders being manned by Gujarat.
CHARACTERSTICS / FEATURES
Rajasthan cuisine is a nice blend of both nutrition and elegance. It is rich with
the heritage of royal dynasties and need of people.
The cereals and milk based products find dominance in Rajasthan food as a
result of dry and arid terrain of the region.
I n Rajasthan water is at premium, and hence the food is generally cooked in
milk, butter or ghee making it quite rich.
Besan is a mainstay of Rajasthan food mainly because of scarcity of
vegetables.
Desi ghee is the main cooking medium, although different oil is also used.
The staple diet is roti made from different cereals flour like bajra, jowar,
makai and wheat.

HISTORY AND INFLUENCE

The cuisine of Rajasthan is a product of its geographical, historical and cultural
background. Though the emphasis is more on nutrition than on fuss and ostentation,
give the harsh climatic conditions, the people of Rajasthan have produced so much
variety from so little. The cuisine of Rajasthan is principally vegetarian. This is largely
due to the enterprising, but strictly vegetarian, Marwari community from Rajasthan,
who have now spread all over the country.
Rajasthan cooking was influenced by the avaibality of ingredients in this
region. Food that could last for several days and could be eaten without heating was
the preferred, more out of necessity than choice. Scarcity of water, fresh green
vegetables have had their effect on cooking. In the dessert belt of Jaisalmer, Barmer

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and Bikaner , cooks use a minimum of water and prefer , to use more milk and
buttermilk.
The personal preference of the people about food is very much varied. The
Rajput warrior was not averse to hunting, killing game to put in his pot at night. The
Vaishnavas, followers of Krishna, were vegetarian. Even among Rajput, there were
enough royal kitchens when nothing other than vegetarian meals was cooked. The
Marwari of course, were vegetarian too, but their cuisine, though mot too different
from Rajput was richer in its method of preparation And then there were the Jains too,
who were not only vegetarians, but also the ones who would not eat after sundown,
and whose food had to be devoid of garlic and onion which were, otherwise, important
ingredients in the Rajasthan pot.
INGREDIENTS AND SPICES USED
Gram flour is a major ingredient here and is used to make some of the
delicacies like Gatta ki Sabzi, Pakoda etc.
Dried lentils, beans indigenous plants like sangria, Ker etc. are liberally used. P
powdered lentils are used for Mangodi, papad.
Bajra and corn are used all over the state for preparations of Khichdi and rotis.
Till is used primarily to extract oil.
In a land where ordinary vegetables like potatoes and cauliflowers cannot be
grown, the people of Marwar have learnt to supplement their diet by using
whatever the environment has to offer, be it from a tree, a bush, a plant or a
creeper. For instance, Kachri, fofliya, Kumatiya and gawar are all regarded as
vegetables. Besides several types of melons and cucumber, these robust desert
people have also perfected the skill of drying vegetables.
The fresh green chillies, rich in vitamin A & c or dry red ones are integral to
their diet and are made into snacks, curies, pickles and chutneys.
COOKING TECHNIQUES
This cuisine is a good example of how the best was made of locally available stuff. It
is spicy and extremely rich with almost everything being doused in ounces of ghee.
This was making up for the lack of variety in material available in the Spartan desert
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surroundings that they lived. Rajasthan uses a number of cooking techniques. These
are comprises of boiling, frying, Bhunao, griddling, baking, handi cooking and many
more.
FOOD HABITS
The food habits of Rajasthan have been inspired by the food habits of the royalty who
generally kept their cuisine a secret. Unlike the popular belief, the Rajasthan dishes
also include lots of non-vegetarian flavors as the royals used to go for hunting and
bring the meat or fowl.
In the present days, the Rajasthan dishes have a good number of non vegetarian dishes
that are prepared with the finest ingredients. The dishes are usually cooked in pure
ghee and well-known for their delicious aroma. Rajasthans most delectable curries
are cooked by use of pulses or gram flour. Besides, dry fruits, spices and yogurt are
also incorporated in many delicacies. Rajasthan also flaunts a wide array of sun dried
snacks. Whether it is dal bati and Churma or missi roti, one always ends up licking his
fingers.
The cuisines of Rajasthan have its own unique flavor and the best ingredients go in to
preparations that make the dishes delight for the senses. Jaisalmer, Barmer and
Bikaner, the desert belts of Rajasthan, use the least amount of water and prefer to use
more milk, buttermilk and clarified butter.
Some of the major dishes that make up the food of Rajasthan are Aloo Bharta, Chana
Dal Parantha, Churma, Daal Batti, Ghevar, Aloo Mangodi, Bhuna Kukda, Chane
Jaisalmer Ke, Gatte Ke Pulao, Jaipur Ki Gajak, Machchi Ke Sooley, Makki Paneer
Pakora and Marwadi Gatta Kadhi.
This meal is not considered complete without the sweet dishes and some of the
popular sweet dishes of Rajasthan are Ladoos, Malpua, Jalebies, Dil Jani, Mishri
Mawa and Ghevar, Sohan Halwa and Mawa.

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SPECIALITIES

BATI

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Bati is spherical, hard, unleavened bread with long shelf life and high nutritional
content. It is always eaten with dal. And the combination is called as dal bati.

LAPSI

Lapsi is a sweet dish prepared with broken wheat sauted in ghee and sweetened.

GHEVAR

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This sweet is a round cake made from flour, soaked in ghee and milk, topped with
sliced almonds.

LAAL MAAS

Laal Maas literally translates to Red Meat in reference to the color of the dish with
comes from the fiery red chillies in it. The dish may be prepared using lamb, pork or
poultry.
CHURMA

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Churma is the most popular Rajasthan sweet dish served with baatis and dal.

GAATE KI SABJI

It is a dish of gram flour slices, called as Gatta that are steamed and deep fried then
simmered in spicy curd gravy.

PAKODI
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Pakodi also known as Bhajia or Pakora in other parts of India are popular in
Rajasthan.

PAPAD KI SABJI

Papad is a thin wafer or cracker like flat bread is made from a lentil and chickpea flour
and widely eaten as an appetizer or a snack across India.
MISHRI MAWA

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It is also known as KALAKAND is a traditional dessert from Jaipur.

SAFED MAANS

Boneless lamb cooked in a white curry sauce. 'Safed' means white, while 'Maas'
means meat Sometimes it is also called Safed Ghost. 'Ghost' basically refers to goat
meat. This is a popular recipe from Rajasthan.

DAL PANCHMEL
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Panchratna Dal is a Dal very popular in India. As the name suggests, it is made by
combining five kinds of dal common to Indian households. It is also known as
Panchmel dal. The word "Panchratna" means Five Jewels.

MOONG DAL HALWA

A classic recipe that is relished throughout Rajasthan during the winter months, as it is
supposed to keep the body warm and protect it from the bitter winter cold. It is
considered to be auspicious, and is often prepared during Holi, Diwali and weddings
too.
IMARTI
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Imarti is made from a variety of urad flour, also colloquially called jalebi
parappu (dal) or jalebi urad in south India. Sugar syrup and saffron is added for
colour.

MALPUA

Malpauas are another delicacy from the Rajwadi land of Rajasthan. This delicious dish
prepared from flour, milk, Khoya and added dry-fruits. Complimentary servings
include Rabdi with Malpua. Malpauas from Pushkar are famous, especially on
MakarSankrant
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BAAJRA KI RAAB

It is an exotic dish that is another healthy option for vegetarians. The dish is extremely
helpful in severe cold and for people with weak appetite. Prepared from bajra, ghee
and warm ginger juice, jaggery, this dish is equally rich in iron and magnesium.
MASALA CHHACH

Chhach or buttermilk is an inseparable part of Rajasthan food-culture. Chhach is a

must-have in the dessert climate and extreme weather conditions of the state. Masala
Chhach is a tasty drink, usually taken with/after breakfasts and lunches. The drink is
also independent of main course and is a boon for sweaty summers.

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LOST RECIPIES FROM THE ROYAL KITCHEN OF MADHYA PRADESH

AND RAJASTHAN

Khud Khargosh

Ingredients

20 dried red chillies, whole

1 cup of malt vinegar

5 tbsp of oil

1/2 tsp cumin seeds

2 garlic bulbs, peeled and chopped

2 tbsp of tomato paste

1 tsp salt

2 tsp sugar

1 tbsp of coriander root, chopped

1/2 lime, juice only

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4 tbsp of Greek yoghurt

1 tbsp of ginger paste

1 tbsp of garlic paste

1 tsp chilli flakes

2 tbsp of onion, chopped and fried

1 tsp cloves, lightly roasted and powdered

1 tsp turmeric powder

2 tsp chilli powder

2 tbsp of cashew nuts, fried and ground with water into a paste

1 tbsp of papaya paste, or pineapple paste

6 green chillies, finely chopped

6 tbsp of mustard oil

2 tbsp of coriander, chopped

1 1/2 tsp salt

1 1/2 tsp sugar

4 rabbit legs, on the bone

2 tbsp of butter, or ghee, melted

METHOD
Begin by preparing the garlic chutney. Lay the red chillies in a dish cover with
vinegar and leave to soak overnight. Once soaked, grind the chillies to a
smooth paste in a blender or food processor and set to one side
Place a frying pan over a medium heat and add the oil. Once hot, add the cumin
to the pan followed by the garlic and chilli paste, stirring well to combine.
Reduce the heat to low and cook gently for 20 minutes

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 Add the tomato paste and seasonings and mix well. Cook until reduced and the
oil are beginning to separate, and then add the lime juice and coriander to the
pan. Stir well to combine, then remove from the heat and transfer the chutney
to a container, refrigerating once cool
For the rabbit marinade mixes the ingredients together in a dish until
thoroughly combined. Smother the rabbit legs evenly in the marinade and
transfer to a roasting tray, covering the tray tightly in tin foil. Braise the legs in
the oven for 1 hour or until the meat is tender, then remove from the oven and
leave the legs to cool slightly (do not turn the oven off)
Pour the braising liquid from the roasting tray into a saucepan and place over a
medium heat, cooking until the mixture reduces to a sauce-like consistency.
Allow to cool slightly before pouring over the legs, ensuring the legs are evenly
coated on all sides
Using a brush, cover both sides of the tortilla breads with melted butter and
wrap each one tightly around the rabbit legs. Cover the roasting tray tightly
with tin foil and transfer to the hot oven, baking for 20-30 minutes until the
tortilla bread is golden and crisp

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ASH RESHTEH

Ingredients

4 Medium Onion
2 Garlic Cloves
(425g) Chickpeas, Kidney Beans, Lentils
1 bunch Leek Chives, Cilantro, Dill, Parsley, Spinach
1.5 Tsp Salt
Turmeric
( Noodles (Reshteh)
Kashk (Whey)
Vegetable Oil

METHOD

Dice a medium size onion.

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Slice 3 medium size onions.

Mince 1 bunch leak chives, cilantro, dill, parsley and spinach.
Pre-cook 15 oz chickpeas, kidney beans and lentils or use canned product.
Boil 5 cups water.

DIRECTIONS

Heat the vegetable oil in a pot over medium heat.

Add the diced onion along with two garlic cloves to the pot and fry until translucent.
Add the chickpeas, kidney beans, and lentils to the pot.
Add salt and turmeric as needed and mix thoroughly and let the mixture fry for few

minutes. Stir the mixture occasionally.

Stir in the minced leak chives, cilantro, dill, parsley and spinach.
Pour in boiling water until the mixture is covered. Bring the mixture to a boil than reduce

heat to low and simmer for 10 or 15 min.

Add the noodles (Reshteh) to the pot and continue simmering.
In a small pan, heat the oil and fry the sliced onions until golden.
Serve the meal in bowl and top it with fried onions and Kasha

LEHSOONI KHEER
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Ingredients

150 gms garlic (cleaned and slivered)

125 ml white vinegar
1 liter milk
80 gms sugar
4 to 5 threads of saffron
4 to 5 cardamom pods

Method

Make slivers of garlic pods and soak it in vinegar for 20 to 25 minutes.

After 25 minutes wash it with hot water and boil it three times. Every time you boil it,
discard old water and fill the vessel with fresh water. This is to get rid of garlicky and

vinegar flavor.
In a pot, boil milk with saffron and sugar and reduce it to half.
Add powdered cardamom seeds. Serve cold.

TUJJI CHICKEN

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Ingredients

Chicken leg boneless 1kg

Mustard oil 30ml
Ginger paste 10gm
Garlic paste 10gm
Black cumin pounded 10gm
Lemon juice 10ml
Kashmiri Mirch 15gm
Garam masala 10gm
Turmeric powder 10gm
Salt to taste

Method

Wash and clean the boneless chicken

Cut into dices by 2'' x 2.5''
Add ginger and garlic paste
Add salt, lemon juice, turmeric and keep aside for 15 minutes
Remove water from marinated chicken and add rest of the spices and oil
Keep it aside for at least 2 hours
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Meanwhile set fire in tandoor or BBQ

Take BBQ skewers and place chicken tikka in it and cook properly for 10-12 minutes
Keep basting and rotating till the chicken is cooked
Serve hot with mint sauce and sliced onion

PANEER GULNAR KEBAB

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Ingredients

250 gms Paneer

1 1/2 cups Besan Flour

tsp Red Chilli Powder

tsp Peppercorn

1/4 tsp Ajwain

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1 tsp Fenugreek Leaves (dry)

1 tsp Dry Pomegranate Powder

2 tsp Lemon Juice

1/2 cup Coriander leaves

1 cup Mint leave

4 Green Chillies

Salt to taste

Oil - as required

Method
Mix gram flour, red chilli powder, peppercorn, Ajwain, fenugreek leaves & salt in a
bowl. Add water to get a thick batter.
Grind pomegranate powder, lemon juice, tomato, coriander leaves, mint leaves, green
chilli and salt to make chutney.
Cut Paneer into cubes.
Slit the Paneer and stuff it with the prepared chutney.
Dip the stuffed Paneer cubes in the batter and fry in hot oil till golden brown.
Serve hot with chutney.

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LEHABI KEBAB

46

Ingredients
For making kebabs

Mutton Mince / Mutton pieces (boneless) 500 gms

Egg 1
Onions 1
Red Chili Powder 2 tsp
Mint - few leaves
Garam Masala 1 tsp
Nutmeg Powder 1/2 tsp
Ginger Paste 1 tsp
Garlic Paste 1 tsp
Salt - as needed
Oil - frying as required for
For making curry Boiled Tomatoes 500 gms
Yogurt 2 tbsp
Onion 1
Kashmiri Red Chilies 4
Fennel Powder 1/2 tsp
Ginger Paste 1 tsp
Garlic Paste 1 tsp
Coriander Powder 1 tsp
Oil 1/2 cup
Salt - as needed

METHOD

Wash and clean mutton mince nicely three to four times till the foul smell goes off.
You can even use water to wash the mutton. Drain water and keep the mince in a

strainer so that the water drains off completely.

In a mixer grinder jar, add mince with half onion (chopped), egg, and red chili
powder, salt, and Garam masala powder, nut Meg, ginger garlic paste and grind it raw
to make a coarse paste. The paste will be thick like dough and shall shape itself into a

round ball inside the grinder while grinding.

Now add chopped mint leaves and half of the left onion (finely chopped).
Pinch out a lemon sized ball from the kebab mix and shape it into a disk by flattening
it between the palms. Make similar kebabs and keep aside. You can shape them in
whichever way you want. Ex- Cylindrical, Oval, Round etc.
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Heat oil in a skillet and fry the kebabs till cooked properly. Transfer them into a
kitchen napkin and keep aside.

To make curry

In a blender jar, add boiled tomatoes, onion, Kashmiri red chilies, ginger paste, and
garlic paste and coriander powder and make a paste. Make sure the tomatoes grind

well.
Heat oil in a wok and add the grounded paste, mix well and fry till oil starts leaving

from the sides.

Add yogurt and fennel powder and cook for another few minutes on slow flames with

lid closed.
Once you see the oil starts oozing out from the sides of the curry paste, add around
1and 1/2 cups of water, stir well, adjust salt as per your taste and allow the curry to

boil.
Once the curry starts boiling, simmer the gas flames and close the lid. Let the curry

cook for another few minutes.

Once the curry is done, turn off the gas and take the fried kebabs and leave into the

curry sliding slowly from the sides one by one.

You can even garnish the curry with some fresh coriander or slit green chilies.
Serve hot with Kashmiri Pulao or plain rice.

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GOVIND GATTA

Ingredients for the dough of Gatta (dumplings)

1 cup gram flour/besan

1 tbsp oil

tsp salt

1 tbsp onion, green chili, ginger-garlic paste

tsp chili powder

tsp turmeric powder

tsp Garam masala

tsp cumin seeds

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1 tsp kasoori methi (dried fenugreek leaves)

cup yogurt

a pinch of asafetida

Ingredients for the Gatta stuffing

cup grated Paneer or mawa (dried milk)

10-12 raisins

1 tbsp cashews, chopped

6 -7 black pepper powder

1 tsp coriander leaves, chopped

Ingredients for sauce:

1 cup yogurt

1/2 cup onion ginger-garlic paste

1 bay leaf

1 tsp coriander powder

1 tsp chili powder

tsp turmeric powder

tsp Garam masala

1 tsp cumin seeds

2 tsp kasoori methi (dried fenugreek leaves)

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a pinch of asafoetida

water, as required

coriander leaves for garnishing

Method

Take a large mixing bowl, and add all the dough ingredients to it. Mix well. Knead the
mixture into soft dough. Add 1-2 tsp water, if needed. Cover the dough with cling film

and keep aside.

Take another mixing bowl, and add all the stuffing ingredients to it. Mix well.
Apply a little oil on your hands, and make 6-8 balls out of dough. Take 1 dough ball
in your hands, and press it to make a flat circle of about 3 inches diameter. Put 2 tsp of
stuffing mixture on the flat circle, and bind the dough into a ball again. Do the same

with all the remaining dough balls.

Heat a large pan, and add enough water to it for boiling dough balls. Once the water
starts to boil, add the dough balls. Boil the dough balls till they become light in weight

and start floating on the boiling water surface. Take out the dough balls from water.
Heat another pan, and add enough oil to it for frying the dough balls. When the oil is

hot, add dough balls and fry them till they turn golden brown.
Heat another pan. Add 2 tbsp oil to it. When oil is hot, add bay leaf, cumin seeds and
asafetida. When they start spluttering, add onion ginger-garlic paste and cook until oil

leaves the sides.

Now add chili powder, coriander powder, turmeric powder, Garam masala powder
along with 1 cup of water. Here you can use the same water which you used for

boiling. Cook for another 5 minutes.

Now add yogurt to it, and stir consistently until it begins boiling. Add fried dough
balls, kasoori methi powder and salt according to taste. Let it boil covered on medium

heat for 7-8 minutes. Remove from heat. Garnish with grated Paneer.
Your Rajasthan Govind Gatta curry is ready to be served. This recipe goes well with
any rice or bread.

51

RAJASTHANI SULA

52

Ingredients

1kg of lamb meat

250 gm of Clear butter

5-6 Chopped onions

1kg Mutton

4-5 tbsps Red chilli powder

2-3 tsps Garam masala

3-4 tsps cashew paste

Salt to taste

Generous pinch of saffron

For marinating

kg Yogurt

2-3 tsp Ginger-Garlic paste

2-3 tsps Garam masala

Salt to taste

Method

Marinate the meat for an hour

In a pot heat clear butter and chopped onions

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Separate the meat from the yogurt marinate

Mix in two teaspoons for clear butter to the meat and mix well

Add the meat once the onions turn golden brown

Keep it covered for 10 mins till it is half tender

Add red chilli powder, Garam masala and saffron and mix well

Add cashew nut paste and mix well.

Add ginger-garlic paste and mix well

Add a pinch of salt if needed and mix well and let

Let it simmer for 10 more minutes

Serve hot with rotis.

ANJEER MUTTON

54

Ingredients

Dried figs soaked 15

Boneless mutton cut into 1 inch pieces 600 grams
Oil 4 tablespoons
Cinnamon 1 inch piece
Caraway seeds (Shahi Jeera) 1 teaspoon
Dried red chillies broken 3
Onions finely chopped 2 large
Ginger chopped 2 inch piece
Green chillies finely chopped 2
Coriander powder 2 teaspoons
Red chilli powder 1 teaspoon
Cashew nut powder 1/4 cup
Salt to taste
Garam masala powder 1 teaspoon
Yogurt 1/2 cup
Fresh cream optional 2 tablespoons

Method

Heat oil in a pressure cooker; add cinnamon, caraway seeds, dried red chillies and

onions and saut. Drain and roughly chop figs.

When onions soften, add ginger and mutton and mix well. Add green chillies,

coriander powder, and red chilli powder and mix well. Continue to saut.
Add 1 cup water and mix. Add cashew nut powder and mix well. Add figs, salt,
Garam masala powder and mix well. Add yogurt and mix.

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Cover the cooker with the lid and cook under pressure till 2-3 whistles are given out.
Reduce heat and cook for hour. Once done you can add cream if you so wish. Serve
hot.

LAUKI KI KHEER

Ingredients

Lauki (Doodhi or bottle gourd) of medium or 1 cup grated

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Ghee (Clarified butter) 1 tablespoon

Cashews 7-8, broken
Milk 2 cups
Sugar cup
Cardamom powder 1/8 teaspoon
Rose water teaspoon

METHOD

Wash the lauki, peel it. Cut into the half. Remove the seeds. And grate it using grater

(use bigger sized hole).

Squeeze out all the water by pressing it between your palms.
Now heat the ghee in a pan on medium heat. Once hot fry the cashews till they are

lightly browned. Drain and remove them into another bowl, keep it aside.
Now add grated lauki into the same pan. Saut it till all the moisture from the lauki

evaporates and also lauki will get cooked. Stir in between.

While lauki is cooking, heat the milk in a heavy bottom pan on another stove on

medium heat. Let it come to a boil.

Now back to the the Lauki. As it gets cooked, it will shrink and there is no moisture. It
will take about 7-8 minutes. Turn off the stove and keep it aside till needed. Also keep

an eye on milk.
Once milk comes to a boil, do stir it every 2 minutes and also scrape the sides of the

pan. This will help to clean the pan easily later on.
Keep simmering the milk till it reduces slightly. We started with 2 cups, boil till it is

about 1 cups. 9) Then add cooked bottle gourd.

Mix it and cook for ab11) Then add sugar mix it.
Kheer will become again thinner as sugar melts. Cook it with stirring in between till

it thickens again (about 2-3 minutes). Turn off the stove.

Finally add cardamom powder and rose water. Mix it.
Garnish with fried cashews.

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DAHI KEEMA

Ingredients

Yogurt 1 1/3 cups

Mutton Mince 700 grams
Oil 2 tablespoons
Cloves 5
Cinnamon 1 inch stick
Cinnamon 3
Black cardamom 1
Mace 1 blade
Bay leaves 2
Onions finely chopped 2 medium
Green chillies chopped 6-7
Garlic paste 2 teaspoons
Ginger paste 2 teaspoons
Salt to taste
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Red chilli powder 2 teaspoons

Fresh coriander leaves chopped 3 tablespoons

Method

Heat the oil in a non stick pan. Add the cloves, cinnamon, green cardamoms, black

cardamom, mace, bay leaves and onions and saut till fragrant.
Add the green chillies and saut for a minute. Add the garlic paste, ginger paste and

quarter cup of water and mix.

Add the kheema and mix. Add salt and saut till the water evaporates. Add the red

chilli powder and mix well. Cook till the kheema is almost cooked and dry.
Add the yogurt and mix. Reduce heat, cover and cook till the kheema is fully done.
Serve hot garnished with coriander leaves.

SAHI GATTE KI SABJI

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Ingredients

Gram

flour 2 cups
Yogurt

whisked 1 1/2 cups

Ginger chopped 1/2 inch piece
Salt to taste
Soda bicarbonate 1/4 teaspoon
Mawa (khoya) 100 grams
Paneer (cottage cheese) 100 grams
Green chillies chopped 2
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Asafoetida a pinch
Turmeric powder 1 teaspoon
Tomato paste 1 cup
Garam masala powder 1/2 teaspoon

Method

Mix gram flour with half a cup of yogurt, ginger, salt, soda, and enough water to

make hard dough. Knead well and set aside.

Grate mawa and Paneer. Add green chillies and salt. Mix well. Divide gram flour
dough into marble sized portions and stuff mawa-Paneer mixture into them. Give a

cylindrical shape.
Boil these stuffed gatte in three cups of salted water for ten to fifteen minutes. Drain

and set aside.

At this stage they can be fried too.

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For preparing gravy, heat oil, add cumin seeds, brown them and then add red chilli
powder, coriander powder, and asafoetida and turmeric powder. Cook until oil starts

separating. Add tomato paste.

Lower heat and add remaining yogurt, stirring continuously. Adjust salt; add Garam
masala powder and half a cup of water if the gravy is too thick. Add gatte and

continue to cook until gravy thickens.

Serve hot.

KER SANGRI

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Ingredients

1 tbsp ker
1 cup sangri (sanger)
salt to taste
2 tbsp oil
1/4 tsp carom seeds (Ajwain)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies , broken into pieces
1/4 tsp turmeric powder (halide)
1 1/2 tsp chilli powder
2 tsp coriander (dhania) powder
1 tsp dried mango powder (amchoor)
1 tsp raisins (kismis)

Method

Combine the ker, sangri and salt along with 2 cups of water in a pressure cooker,

mix well and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Drain the water and keep aside.
Heat the oil in a broad non-stick pan, add the carom seeds, asafoetida and red chillies

and saut on a medium flame for 1 minute.

Add the cooked ker-sangri, turmeric powder, chilli powder, coriander powder, dried
mango powder, raisins and a little salt, mix well and cook on a medium flame for 1 to

2 minutes, while stirring occasionally.

Serve immediately.

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MUTTON KEEMA

Ingredients
1/2 kg mutton
2 Tbsp ginger paste
2 Tbsp garlic paste
6-8 Tbsp or more of oil
2 Tbsp ghee
4 medium sized onions
3 badi elaichi
6 choti elaichi
8 cloves
3 or 4 small cinnamon pieces
2 or 3 tez patta
1 tsp black pepper
1 tsp zeera
1/2 tsp kaala zeera
1/4 tsp jaiphal
1/4 tsp javitri
1 tsp dhania powder
Salt
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2 tsp deghi Mirch powder

1 cup yoghurt
1 tsp Garam masala / 2 Tbsp ghee in a deep kadchi
4 green chillies
1 Tbsp dhania leaves
About 10 pieces each cashews and kishmish

METHOD

Fry onions in oil / ghee with a bit of salt till crisp.

Remove and put them on a kitchen towel to cool and dry till crisp.
In same oil/ghee fry the mutton till color changes, which will be

about 10 minutes on medium heat.

Add ginger-garlic paste and fry for another 10 minutes on medium

heat.
Cool a bit and add nicely stirred yogurt, spoonfuls at a time and
keep blending (will become prickly by the end of cooking adding a

delightful texture to dish)

Cook till oil separates.
Add coriander powder, salt, chillies, tez patta and fry well again on

medium heat.
Add crushed cooked onions.
Put water (should be hot water) whenever you feel the need. Keep

stirring.
Cook on low heat till meat is tender.
Sprinkle javitri/jaiphal/ilaichi 4 split whole green chillies.
Heat 1 tbsp ghee; add Garam masala when the ghee starts

sputtering.
Put as much water required for thick curry and shut pan/cook with
dum (For which you will need mashed flour/paste of flour and water
to seal lid)

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Bibliography

Mita kapur.com
Wikipedia.org
Salt and sandals.com
Sunday guardian live.com
Simplifying Indian Cuisine

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