Rajma Preparation:

Soak rajma overnight. Wash and pressure cook the rajma. Keep aside. Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown. Add onions and tomatoes. Cook until masala separates from oil. Add salt, turmeric powder and mix well. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir. Simmer the flame and cook until a thick gravy is formed. Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

Palakwali dal :

Wash and boil moong dal with salt and turmeric powder in 5 cup of water. Wash spinach leaves completely in cold running water. Then roughly shred them. Take off onions and cut them finely. Wash green chillies, de-seed and cut them finely. Take off and cut garlic, keep aside. Heat up oil in a kadai. Mix in asafoetida and cumin seeds. When cumin seeds start to change colour, mix in cut onions, cut green chillies and broken red chillies. Stir fry till onions are soft and translucent. Mix in cut ginger and garlic, stir fry for 1/2 a minute. Mix in the boiled dal. Bring to a boil and mix in shredded spinach and lemon juice. Simmer (boil slowly at low temperature) for 2 minutes and serve hot.

BHINDI BHAJI RECIPE

Ingredients of this recipe: 1 pound okra 2 medium onions, chopped 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp cumin 3 large tomatoes 2 tsp oil 1/2 cup chopped cilantro Method to make this recipe : bhindi dopiaza :

Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve the bhindi bhaji with rice, naan or pita bread.

MATTAR PANEER RECIPE

Ingredients of this recipe:

450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Method to make this recipe:

Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 56 minutes over low heat. Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

RAJASTHANI CHURMA LADDOO RECIPE

Ingredients of this recipe: 200 gms Wheat flour 400 gms Ghee 100 gms Khoya / Mawa 200 gms Sugar (grounded) 50 gms Soaked almond (finely chopped) 4 Cardamom (small) 1 inch Dalchini Method to make this recipe:

Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.

RAJASTHANI GATTA CURRY RECIPE

Ingredients of this recipe: 200 gms Besan 1 tsp Dhaniya powder

2 tbsp Ghee 250 gms Curd 1 tsp Salt 2 tsp Oil 1 tsp Red chilly powder 1 pinch Haldi Method to make this recipe : rajasthani gatta curry :

Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.

LAHSUN KI CHUTNEY RECIPE (Garlic Sauce) RECIPE

Ingredients of this recipe: 2 heads of garlic, peeled and cloved 6-8 tbsp red chili powder 1/4 tsp fennel seeds, toasted and ground

1 Juice Lemon Salt To Taste Method to make this recipe:

Grind all the ingredients in a blender using very little water. Chill before serving. Keep in an airtight container, keeps for a couple of days

RAJASTHANI LAL MAAS RECIPE

Ingredients of this recipe: 2 lbs. Mutton Leg 2 lbs. Onions (chopped) 14 oz. Tomato (chopped/paste) 2 oz. Ginger Paste 2 oz. Garlic Paste 7 oz. Curd 2 tsp Red Chili Powder 1/3 tsp Turmeric 2 tsp Coriander 5 Cloves .05 oz. Bay Leaves 4 Cardamom Black 10 to 15 Black Peppers (crushed) 7 oz. Cooking Oil Salt To Taste Method to make this recipe:

In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown. Keep aside a little of the brown onions to use for garnish.

Add the garlic and ginger paste, cook for 15 min. Add cut portions of mutton and let it cook for 30 min. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste. Cook until the spices are well-cooked and mixed. Add tomato paste and cook on low fire for 40 min. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

DHABE DA MEAT RECIPE

Ingredients of this recipe: garam masala powder1 tsp. 1/2 tblsp garlic chopped 1 cup yogurt 1 tsp cumin powder 1 kg lean shoulder of lamb 1 tsp coriander powder 4 cloves 6 tblsp oil 8 green chillies chopped 1 1/2 tblsp ginger chopped saltto taste 1 tblsp coriander leaves chopped 1/3 cup tomatoes chopped 4 bay leaves 4 green cardamoms 1 tsp red chilli powder

3/4 cup onions chopped 1 tsp turmeric powder Method to make this recipe : dhabe da meat :

Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Stir to mix well and leave aside for 5 minutes. Heat up the oil in a deep wok (kadai). Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds. Mix in the onions and stir fry until golden brown. Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender. Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy. Pour out little water if necessary. Sprinkle garam masala and stir fry for about 2 minutes. Mix in salt to taste. Decorate with coriander leaves, ginger juliennes and cut green chillies.