A Rajasthani meal- Lehsun ki Chutney with Tikkads

Come weekend and it is the time for food farmaish aka requests from the husband. This morning he wanted spicy Lehsun ki Chutney with parathas. Well, it had to be done quickly and there was no time to soak the whole dry red chillies which I usually use to make the chutney. I used red chilli powder for the heat and some Kashmiri red chilli powder for the colour. So it was made within 15 minutes and served with Tikkads.

Lehsun Chutney and Tikkad

Tikkads are thick, khasta (crisp outside,soft inside) little rotis from Rajasthan and go really well with garlic chutney and pickle.

Lehsun ki Chutney 1

For the lehsun ki chutney, blitz together

15-20 fat cloves of garlic (I used two whole bulbs)
2 large tomatoes
1 tsp salt
1 tsp red chilli powder  (yeah, it is meant to be hot hot hot!)/ Ideally, one should soak 7-8 red dried chillies and add them to the chutney rather than the powder but I didn’t have any.
½ tsp Kashmiri red chilli powder
1 tsp jeera/cumin seeds

Heat 4 tbsp oil and cook the ground chutney for ten odd minutes till it is well done and releases oil.

Serve with parathas, as a side with rice and dal or even with cold left over rotis.

Lehsun ki Chutney 2

Tikkad
Tikaad
To make authentic  tikkad one needs coarse ground wheat flour. In case you are unable to get it where you live add ¼ cup besan/chick pea flour and 3-4 tbsp semolina to the flour.
Add a tbsp of ghee  and half a tsp of salt to 2 cups of flour and knead it with some lukewarm milk. Let it rest for 10-15 minutes.
Roll out small thick rotis and roast them on the tawa. When they are almost done, drizzle some ghee and flip and cook on both sides.
Serve hot with lehsun ki chutney and Aloo Pyaaz ki Sabzi ( Will share the recipe soon)
Lehsun ki Chutney 4

A Rajasthani Thaali

A Sunday afternoon and a wholesome, yet light on calories,platter- a sure recipe for contentment and a lazy siesta thereafter. Here is a ‘thali’ from my hometown- Rajasthan.
It comprises of
Mangodi Papad ki Kadhi ( Yellow split gram dumplings and Poppadums in a yogurt and chick pea based gravy)
Khichdi ( yellow moong lentils and rice preparation)
Gowar phalli and Turai stir fry (Cluster bean and ridge guard stir fry)
Aloo Mirch stir fry (Potaoes and Large chilli peppers stir fried)
Hare dhaniye ki chutney ( Coriander chutney)
Misse aate ke Tikkad (Thick rotis made with mixed flours)
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These are all simple basic recipes and combined together make a very satisfying meal.

Mangodi Papad ki Kadhi

Thick yogurt/dahi- 1 cup (make sure it is at room temperature)
Chick pea flour/besan- 1 Tbsp
Poppadums/Papad- 2 large, roasted
Mangodi- ¼ cup.lightly roasted in a non stick pan
Salt- a tsp
Turmeric/haldi- ¼ tsp

For the tempering
Ghee/clarified butter- 1 tsp
Asafetida/Heeng- ¼ tsp
Cumin/Jeera- ¼ tsp
Mustard Seeds/rai- ¼ tsp
Red chilli powder- ½ tsp
Curry leaves/kadhi patta- 4-5

Add the chick pea flour (besan),salt and turmeric  to the curd and whisk well. Make sure the curd is at room temperature before you start.
Boil the mixture stirring non-stop till reached a rolling boil. Do NOT stop stirring till then, else the curd will split.
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Add 2 cups on water and cook for about 15 minutes on low flame.
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Add the mangodi and cook for another 5-10 minutes. Add some water if you want the kadhi thinner.
Remove from heat and add the roasted papad (break it into pieces)
For tempering, heat the ghee and add the curry leaves, asafetida, cumin and mustard seeds. Lower the heat and let crackle. Add the chili powder and add to the cooked kadhi.

 

 

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Khichdi

Dhuli yellow moong daal (split yellow gram)- ½ cup
Rice- ½ cup
Salt- 1 tsp
Turmeric/haldi- ½ tsp
Tejpatta/ bay leaves- 4-5
Laung/ cloves- 5-6
Water- 4 cups
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Soak the rice and daal for an hour.
Add salt,turmeric, bay leaves, cloves and water and pressure cook till well cooked. It takes me 4-5 whistles. Else, after a whistle cook on low heat for 10 minutes.
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Mix well and add some more water and cook for 5 minutes in case you find it is too thick. Remove the cloves and bay leaves if you want to.
Best served with a dollop of homemade butter or some ghee along with kadhi,rice or chapati.

Gowar phali and Turai stir fry (Cluster bean and ridge guard stir fry)

Gowar phali- 250 gms
Turai- 250 gms
Thick chili peppers (Badi hari mirch) – 100 gms
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- ½ tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Oil- 2 Tbsp
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Wash and chop vegetables.
Heat oil in a wok/kadhai and add the heeng and jeera.  Ad the gowar phali, turai and chili peppers.
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Lower the heat to medium and add all the dry masalas (salt,red chilly powder, turmeric and coriander powder) except aamchoor.
Mix well so that the masalas coat the vegetables.
Cover and cook till the vegetables are somewhat done- a little more than halfway I’d say.
Uncover and stir fry on high heat for the last 5-10 minutes.
Take off the heat and add aamchoor .
Serve with chapati or dal and rice.
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Aloo Mirch stir fry (Potaoes and Large chilli stir fried)
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Potatoes, boiled,peeled and cubed- 250 gms
Thick chili peppers (Badi hari mirch) – 100 gms
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- ½ tsp
Mustard seeds- ½ tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Oil- 2 Tsp

Wash and chop vegetables.
Heat oil in a wok/kadhai and add the heeng and jeera.  Add the chopped chilli and the dry masals (salt,red chilly powder, turmeric and coriander powder) except aamchoor.
Stir for a minutes and add the potatoes.
Mix well so that the masalas coat the vegetables.
Cook for about 5 minutes.Take off the heat and add aamchoor .
Done!

Coriander Chutney
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Corander,chopped and washed- 100 gms
Onion,cubed- 1 medium
Tomato,cubed- 1 medium
Lemon juice- 1 tsp (add more if required))
Green chillies- 1-2
Salt- ½ tsp (or to taste)
Cumin/Jeera- ½ tsp
Garam Masala- ½ tsp
Sugar- 1 fat pinch

Add all the ingredients and blend in the mixer. Adjust salt and lemon juice as per taste.

 

Misse aate ke Tikkad (Thick rotis made with mixed flours)
Makes 7-8 tikkads
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Thick ground whole wheat flour (use normal if not available)- 1 cup
Chick pea flour/besan- ¼ cup
Salt- ½ tsp
Water- to knead

Mix the flours and the salt.
Knead to medium firm dough.
Rest for 15 minutes and make thick small rotis.
Serve hot.
Spread ghee on them if desired.
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