Most of us live in nuclear families in urban areas in this age of modernisation so what do you do with the Roties you and your family members fail to consume at meal times? Earlier we used to feed them to the stray cows roaming in the streets. Those stray cows have been rounded up and given accommodation in Goashalas on the outskirts of the Urban areas to chew their cud in peace. Milk giving cows are expensive animals and are not allowed on the streets and are housed outside the Urban areas in Dairies any way. Not everybody has a dog. And you can not just throw away food! So only thing you can do is consume them yourself.
Here are five ways you can consume them depending on your taste.
Tear the Roties in little pieces and put them in a bowl and soak them in enough buttermilk so that they will be able to become soft. Add salt and red chilli to taste. If you like onions mince some and put them in the bowl and mix properly. Refrigarate the preparation before serving. It is a popular cooling delicacy in the harsh heat of Rajasthani summers. It is also perfect for people with teeth issues.
Here is a preparation for the egg lovers. Make preparations to cook omelettes in proportion to the leftover Roties. Put required amount of oil in a non- stick pan put a roti in the pan pour the egg mixture with salt, chilli and minced onions on the roti and cook them together in the pan so that the roti and the egg mixture meld together. A delicious preparation is prepared. Serve hot.
This one, though a no, no for the calorie conscious is a very easy option to prepare. Just before sitting down for a meal fry the left over Roties in a non-stick pan like you would prepare a Paratha and they will be as good as new.
If you like your Parathas crisp, fry them on a low flame for a little while longer. If you like your Parathas soft like a roti, fry them on high flame for just a little while only. Depending on your taste you can use ordinary refined oil or desi ghee as a frying medium.
Finally an option for the people with a sweet tooth! Break the Roties in little pieces and grind them in a mixer. Add sugar powder and hot desi ghee to taste in the roti powder. Mix well. It can be served as a sweet dish or with fresh Dal.
Last but not the least you can always heat up the leftover Roties on open gas flame before serving. If you like them soft heat them up for a little while only on high flame but if you like them crisp heat them on low flame for a little while longer.
Posted in Uncategorized
Tagged bread, cooking, food, india, indian, Jaipur, leftover, rajasthan, recipe, roti, roties, rotis
A simple Rajasthani recipe to cook spicy, red hot, Goat or Lamb Liver Curry.
Serves: Two persons
Time taken to prepare: 150 minutes
Goat/Lamb Liver: 300 grams
Minced Onions: Four Medium Sized
Minced Green Chili: Four
Fresh Curd: 200 grams
Oil of your choice: 200 grams
Red Chili Powder: Two Tea Spoons heaping
Green Coriander Powder: One Tea Spoon heaping
Turmeric Powder: Half a Tea Spoon
Salt: One Tea Spoon not heaping
Ginger/ Garlic Paste: 30 grams
Vinegar: Two Tea Spoons (optional)
Heat the oil in a thick bottomed pan like a pressure cooker and add the minced onions once the oil is hot. Fry the onions on low flame till their colour turns light brown. Add the Ginger/Garlic paste with a little water so that the ingredients do not burn. Add red chili powder, coriander powder, turmeric powder and salt with some water. Fry the masala on low flame till it is cooked. Turn up the flame and add the curd while stirring the mixture till it comes to boil. Add the minced green chili. Cook the mixture on low flame till the masala takes on a deep red colour. Wash the raw liver and add it to the masala with some more water and cook on low flame till the liver turns hard. Unlike other meats liver will turn hard when fully cooked. Just before taking the pan off the flame add the vinegar. Serve with hot chapaties as a full meal or it can also be served as a delicious snack with cocktails before the main meal.
Posted in Uncategorized
Tagged curry, food, goat, hot, india, indian, Jaipur, Kaleji, lamb, liver, local, rajasthan, rajasthani, recipe, snack, spicy
This recipe would seem like a no brainer , as simple as boiling an egg! But if you want to do it right this is the way…
Grilled Vegetable Cheese Sandwaich
Some grated cheese, onions, tomatoes & green chillies.
Bread slices 4 No.s
Some Salt & Black or White pepper
Apply some oil on a home sandwich griller & place 2 slices of bread side by side and put the grated cheese, onions,tomatoes & green chillies on both the bread slices, sprinkle some salt and pepper & cover them with the remaining 2 bread slices. Put some oil on top of the bread slices on top & close the lid of the griller & wait till the green light goes on.
Serve with Hot & Sweet tomatoe sauce.
(If you like to restrict your oil intake in your food diet get a Sandwich griller which has a non-stick coating on it.)
Posted in cookery, Cusine, food, rajasthan, rajasthani
Tagged cheese, food, grill, home food, india, Jaipur, rajasthan, recipe, sanwich, snack, vegetable
About 65km from Jaipur the city of Sambhar with the salt lake & the migratory birds it attracts and the holy places of Shakmbhari Mata temple & Devyani Tank is an ideal spot for a day trip excursion out of Jaipur.
Sambhar Lake is the largest salt lake in India. It has produced salt for more than 700 years. Three small towns of Nawa, Sambhar & Gudha are located on the banks of this lake & all are engaged in producing salt. The salt produced from the Sambhar Lake water is much more salty than the salt produced from ocean water & it comes in three different colors, ordinary white & pink & grey.
In 1876 this area was connected by narrow gauge train. Trains were a boon to this area as the lake is spread over an area of 190 sq km. The trains not only connected the area effectively but also were a big help in shifting the salt from one place to another.You can see these trains or trolleys in use even today.
A.O.Hume, the founder of Indian National Congress (INC), was the first commissioner of Sambhar Salt. He was also a keen ornithologist.
There is a detailed report on the method of salt production in a historical account written during the time of the rule of Aurangzeb. Abul Fazal has also mentioned Sambhar in accounts written by him.
The Circuit House of Sambhar was built by the British in 1880. There is a salt museum housed in a heritage building nearby, also.
During the monsoon the fresh water of the rains attracts a lot of migratory birds. But they fly away once the weather starts getting hotter and the lake water starts becoming salty.
You should take packed lunch and lot of water and cold drinks with you. You can get ice and softdrinks at the Sambhar Bus-stand, also. If you like eating dhaba food, the dhabas at the Nawa bus-stand are a good option. Sambhar is also famous for its feenees, a sweet dish.
Posted in Accomodation, Around Jaipur, Bird Watching, birds, City Life, GuestHouse, india, Jaipur, Jaipuri, Museums, orinthology, Photography, Photos, rajasthan, rajasthani, salt, sambhar, temple, Temples
Tagged Aurangzeb, day excursion from jaipur, Devyani tank, food, gudha, india, Jaipur, Lake, nawa, Salt, salt lake, Sambhar, shakhambari mata temple
These are the 10 links to the recipes found on this Blog. If you missed them some how here they are for your consideration.
ALOE VERA- Gawar Patha
KER SANGRI PICKLE
SOYA CHUNKS IN MANCHURIAN SAUCE
SPICY EGG CURRY
I am partial to each one of them.I would be happy to hear your opinion about them.
Posted in Accomodation, Around Jaipur, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, rajasthan, rajasthani, recipe
Tagged Add new tag, Aloe Vera, Asian, cooking, curry, Fish, Fish Curry from Jaipur, food, gwar patha, Health, Home, indian, Jaipuri, ker sangri pickle, khicahri, manchurian, rajasthani, recipe, recipes, red hot, Red Hot Curry, red meat, Shopping, SOYA CHUNKS, Tea, World Cuisines