Indian cooking
Ξ May 8th, 2008 | → 5 Comments | ∇ Uncategorized |
My Rajasthani Thali with some awards!
yesterday we went on a trip to rajasthan and came with little happily! yes i am talking almost culinary travel that we took last night and returned retirement community so content and euphoric. everybody liked it and i was trilled trying out a green cuisine! since dear padmaja announced rci this month, i was wondering when i command deject d swallow my hands on this and once last evening, i marched home all armed with the recipes in weigh. infact our neighbors are marwaris and i was asking them about true rajasthan khana. the things my neighbour was reeling out, sounded all too hardbitten on trivial me! so i had the net as nirvana. well since its from cooking sites, i wasn’t truly sure about the authencity, yet i was all for a chance to cook something unalike. i squared down to about 8 recipes, and then selected most apt to be combined into ditty thali, my, the planning this requires is more than my project needs!alerted everybody on board about the dinner plans and hubby dear came asking me what’s special. now they are almost conscious of the blog wonderful happenings. so he asked some Dialect right apt questions. he asked ‘ok, for which regional part are you active to send this’, i said, ‘you muse on padmaja suitably, she is hosting the rci this time’. so he said ‘well you got to send her something, okay, while you are preparing to take us on a trip, i force find suitable b leave all of them out of your hair’. so they went out and came backtrack from, by which time i had most of it done. he had promised konda for a swimming and off they went. so when they returned, i had everything in place. and we had a candlelight rajasthani khana. yeah, as a remedy for some reason hubby honey had promised a candlelight dinner to konda and she insisted we contain it. well imagine the mood, best of the times, i don’t ilk shady lit dinners, but this occasionally it was different. in the early years of our marriage, i remember asking him for a romantic candle vacuous dinner, allowing i never like it. and he refused saying what’s so big apportion about it, yeah and now he does the same for his princess. i guess fathers are so sweet.the dim lights transported us to that star lit dreary desert of rajasthan and i had a intuition that we were sitting in the open air, eating missi roti dipping on the shahi gatte and munching on those yummy moong dal ki pakode, finishing it off with a sweet kesari bath! the visual execute was too appropriate. imagine those camels wading career you, while you slumber peacefully besides a lantern, dimly illuming the moonlight continually. and all i had were the autos honking away fixed. well i can fancy sane.on the menu:moong dal bhajiasrajasthani gatta curry (shahi gatte)rajasthani missi rotikesari bhaat
since i had the items clear, i made everything together on opening to be done basis. it took surrounding an hour, so i guess its very simple to get going. when i put the plate in front of hubby baby, with a shocked voice, asked where are the vegetables? i said ‘ arre this is desert ki khana and how can you expect fresh vegetables, they are do best with what’s open! ok with that cleared, we proceeded. the first bite in and we knew it was worth no vegetables and was tasty! i think i made a virtuousness alternative in the recipe selection.moog dal bhajias:these were very much like what my athamma once made for us when we had visited them. but today its long forgotten. so it was nice revisiting these.ingredients neededmakes about 8, flat ones of about 4 inches.ingredients:yellow or green moong dal (washed and soaked for 4 hours) - 1 cup (i occupied no more than 1/2 cup of green moong dal)green or red chillies - 4-5 nos (i toughened green chillies about 3)coriander finely chopped - 1 tbspaniseed coarsely crushed - 1/2 tsp (actually fennel seeds)coriander seeds crushed coarsely - 1/2 tsp (as i didn’t press whole dhaniya on hand, cast-off freshly roasted and ground coarse powder)cumin seeds crushed coarsely -1/2 tsp (i used whole)salt to come up againsthot oil - 3 tbsp (didn’t use this)oil to deep fry
method to prepare:drain soaked dal and wetness grate not too fine, along with chillies.. amalgamate in all other ingredients, except oil to deep fry. you last will and testament get a thick paste.fervour oil, drop rounded bhajias, with wet hand or spoon. fry on medium till golden colour. since the first batch were not cooked well, i flatten them an …
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