Time Taken to Prepare – about 90 Min
Onions 4 large minced
Oil 1 cup
Red chilli powder 3 tea spoons heaping ( or to taste)
Coriander Powder 2 tea spoons heaping( or same proportion as the red chillies)
Turmeric Powder 1/2 tea Spoon
Salt -One and a half Tea Spoon (Not heaping) or to taste.
Sour Curd 200 gms ( or lesser in proportion to the red chillies as this much curd is needed to take the bite out of the red chillies)
Garlic Paste 2 Table Spoons
Ginger Paste 1 Table Spoons
Green Chillies 2 Minced ( optional as per taste)
Broiler Chicken 900 gms
Heat the oil in a pressure cooker( thick bottom of the cooker prevents the masala from burning easily) and add the minced onions to the oil when the oil starts to smoke and fry the onions on low heat till brown.
Add the red chilli powder, salt, coriander powder & turmeric powder to the oil and the fried onions and add a little water so that the mixture does not burn.
Cook the mixture on low heat till the oil starts bubbling and the masala is cooked.Add some more water and cook some more till the oil starts bubbling again.
While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil.Keep the flame on low heat and keep frying the curry till it takes the color of deep oily red chillies.
Add the Garlic paste and the ginger paste to the curry and cook some more.
Wash the Chicken and add to the curry and add enough water to cover the Chicken and cook on low heat till the chicken turns tender.
Add the green chillies to the prepared Chicken and serve with chapaties or tandoorie rotis.
Posted in cookery, Cusine, food, Jaipur, rajasthan, rajasthani, recipe
Tagged broiler, chicken, Chile powder, Chili pepper, Chili powder, Cook, Coriander, curd, Garlic, Ginger, Home, Mincing, Turmeric
Rice & Green Moong Lentil
To Serve: 1 OR 2 Persons
Time Taken: About 30 minutes
Green Moon Dal( This is moong lentils with the green covering unlike the yellow moong dal): 4 heaping Table Spoons.
Rice: 4 heaping Table Spoons.
Turmeric Powder: 1/4 Tea Spoon
Salt: To Taste
Water: 400 ml.
Some Sugar & a Little Clarified Butter and Milk OR 200 gm Fresh Curd. As per choice.
Mix the lentil and rice together and clean and wash the mixture in water and let it soak in water for 10-15 minutes.
Throw away the water used to soak the lentils & rice mixture and put the mixture in a pressure cooker. Add about 400 ml of water with the salt and the turmeric powder.
Pressure cook at high flame till the cooker whistles once then lower the flame to simmer for 10 minutes. Switch off the flame after 10 minutes. Let the cooker cool down on its own for 5-10 minutes.
The ‘khichari’ is ready to be served.
It can be eaten with salt as it is Or with milk and sugar and clarified butter Or with fresh curd and salt or sugar Or with only sugar.
It is very light on the stomach and is generally made when somebody is recuperating from an illness.
The 50:50 ratio of the rice and green moong dal can be varied according to a persons choice.
If you are in a hurry and do not have the time or inclination to soak the rice and green moong dal mixture in water before pressure cooking the mixture just wash the rice and dal thoroughly in water and add 100 ml extra water to the mixture and cook for the stipulated time.
Posted in Accomodation, City Life, cookery, culture, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan, rajasthani, recipe
Tagged Cook, Home, khichari, Lentil, Mung bean, Rice, Salt, sugar, Turmeric
In this guest post Ms.Ratna Singh,a house wife in Jaipur, shares with us how to cook lentils the way her husband likes. Nature has blessed us with a big variety of lentils and man in his wisdom and to add spice to life has come up with numerous ways to cook them. The following simple recipe shows us how to cook chana and washed moong lentiles.
To Serve: 2 Persons.
Time taken : About 1 hour.
1/2 Cup Washed Moong Lentils
1/2 Cup Chana Lentiles
Clean the lentils & soak the lentils in some water for 1/2 hour.Wash the lentils in the water used to soak the lentils and throw away the so used water.Put the lentils in a pressure cooker and add the following items.
1/4 Tea Spoon Turmeric Powder
A little Salt
4 Cups Water to pressure Cook the lentils.
Pressure cook the lentils on high flame till the cooker gives 2 whistles.Turn off the flame and let the cooker cool off.
Now take a wok and put in a table spoon of butter or desi ghee and 1/4 Tea Spoon of Jeera(cumin) and fry it on low flame till it changes color now add 1 tea spoon of Ginger & Garlic paste and Saute for some time then add 2 pinch of heeng . Now add 3/4 tea spoon of red chillies ,3/4 tea spoon of coriander powder, 1/4 tea spoon of turmeric and salt to taste with some water to the mixture in the wok.If you like you can also add one minced green chilly. Cook on low flame till the oil separates.
( If you think at any stage that the mixture might burn because of too much heat and not enough masala , just switch off the gas, add everything and then start cooking again.)
Now stir in the boiled lentils with the water in the cooker to the wok and bring to boil.
You can garnish the dish with Lemon Juice to taste and with green coriander leaves.
Prepadred Dish of Chana & Washed Moong Dal
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, rajasthan, rajasthani, recipe
Tagged Chili pepper, Cook, Coriander, Cumin, Home, home cooked lentils, Lentil, recipe, Salt, Turmeric