Kale Chane ki Kadhi | काले चने की कढ़ी | Rajasthani Recipe | Sanjeev Kapoor Khazana
Kale chane simmered in a flavoured curd gravy and served with steamed rice is an outright soul food. KALE CHANE KI KADHI Components 1 cup boiled brown chickpeas (kala chana). 1 1/2 cups yogurt. 2 tbsps gram flour (besan). 1/2 tsp turmeric powder. Salt to taste. 1 tsp red chilli powder. 2 tsps coriander powder. 1 tsp garam masala powder. 2 green chillies, sliced. 2 tablespoons ghee. 1 tsp cumin seeds. 1/4 tsp asafoetida (hing). 2 tbsps…
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Rajasthani Raab | राजस्थानी राब | Sanjeev Kapoor
A lightly-flavoured porridge or a kanji made with maize flour that is a healthier meal in itself. Suitable for winters so do try this. A crucial tip, it is best to simmer it in earthen pots and pans for that outright rustic feel. RAJASTHANI RAAB Ingredients 1 cup yogurt 3/4 cup maize flour (makai ka atta). Salt to taste. Tempering. 2 tbsps ghee. 1 1/2 tsps cumin seeds. 3-4 green chillies, slit. 1 tbsp sliced fresh coriander…
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मंगोड़ी | Mangodi | Sanjeev Kapoor Khazana
A basic and distinct dish used split skinless green gram (dhuli moong dal). Utilize it to make a scrumptious sabzi. MANGODI Ingredients 2 cups soaked split skinless green gram (dhuli moong dal), drained pipes 1/4 tsp asafoetida (hing). 2 dried red chillies, stemmed. 1 inch ginger, approximately chopped. Oil for greasing. Method. 1. Transfer dal in a mixer jar. Include 1/4 cup water, asafoetida, dried red chillies, ginger and grind to a fine paste. 2. Grease a…
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