This is a typical vegetable (long beans) available in Rajasthan. These days it is available dry in packets in big departmental stores.
2 cups of dried sangria 2 cups of curd 2 tbsp of oil 2 dried red chillies 1 tsp of amchur powder 1/2 tsp of annar dana powder 1 tsp of jeera powder 1 tbsp of coriander powder 1/4 tsp of haldi powder – optional 1 tsp or more of red chilli powder
Soak the sangria in curd for 2 hours. Drain out the curd and then soak the sangria in 300 ml of lukewarm water, adding salt to taste. Leave aside for 1 hour for it to soften. Drain out all the water and keep aside. Heat the oil in a pan and add the dried chillies and allow to splutter. Lower the heat and the boiled sangria and all the spices. Stir on low heat and continue to cook on low heat stirring from time to time for at least 8-10 minutes. Add a few tsp
of water if required. Once the spices are cooked, remove and serve the sangria with bajra ki roti.
MUSHROOM IN ONIONS AND TOMATOES
200 gm of mushrooms – button or oyster
2 tsp of ginger-garlic paste 2 onions sliced
2 tomatoes cut into small pieces
- tbsp of onion paste
- tbsp of tomato paste 1 tsp of red chilli paste 1/2 tsp of haldi powder 1 tsp of jeera powder
- tbsp of coriander powder
- tsp of oil salt to taste
Cut the mushroom into small pieces. Wash well and keep aside. Heat the oil and fry the onion and ginger-garlic paste till the onions are translucent. Lower the heat and mix in the rest of the pastes and the spices. Stir and fry over medium heat, adding 2 tsp of water and stirring all the time till a fine aroma rises, (this should take only 2-3 minutes) Lower the heat and add the mushroom pieces. Stir gently adding salt to taste. Cover with a lid and cook till the mushrooms are tender and the preparation is dry. Serve with parathas or rotis.
(kola chane ke kebabs)
- cup of kala chana
- cups of mashed potatoes 1/2 cup of satu powder
1/2 cup of besan – gram flour 2 tsp of oil
- tsp of red chilli powder
- tsp of lemon juice
- tsp of garlic paste
- tsp of coriander leaves – optional
oil for pan-frying
Soak the chanas overnight an: | then boil in salted water in : pressure cooker till very tende
Allow to cool and then coarseI]
grind in a mixer. Place this in : mixing bowl and add the rest : the ingredients. Blend with yo- fingers. Divide the mixture in:: portions and shape each port: into a patti or ‘tikkia’. Heat oil in : non-stick pan and pan-fry the kebabs or tikkies turning once :
twice. Fry over low fire so that tn kebabs are crispy and cooke nicely. Serve with ketchup :i mustard sauce.