Churma , a traditional Rajasthani dessert which is served alongside Dal baati is prepared by crushing wheat coarsely, binding it into a dough and then either baking it or frying it. It is then powdered and after the powder has cooled powdered sugar and dry fruits are added to it.
Ingredients:
200 gms wheat flour
5 tbsps semolina/rava
12 tbsps ghee/ clarified butter
100 gms powdered sugar
Ghee for frying.
5 tbsps of chopped mixed dry fruits
Milk as required to bind the dough.
Method:
Tip the wheat flour along with the semolina in a large bowl. Mix well and then add 5 tablespoons of ghee into this mixture. Crumble the mixture well, rubbing the ghee into the wheat flour and semolina.
Pour milk in batches in the wheat-semolina mixture and knead it into a medium stiff dough. Cover with a cotton cloth and keep the dough aside.
Divide the dough into small balls. Take a ball in your hand and press it lightly between your palms to flatten it a bit. Repeat the process to make more such flattened balls.
Heat the ghee in a pan. Deep fry the Churma balls to a rich brown. Drain and place them on a plate.
Allow the Churma balls to cool for about ten minutes.
Grind the Churma balls into a slightly coarse powder.
Add Ghee, powdered sugar and dry fruits of your choice to this mixture. Serve along with Dal baati.
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Ram Ladoo is a popular street food in Delhi. The origin of the name is not known. The speciality of this dish is that it is served garnished with grated radish and it’s tender leaves. A spicy mint chutney is drizzled on the Ram ladoo just before it is served.
Ingredients:
200 gms Moong Dal
100 gms Chana dal
4 green chillies chopped fine
1 inch long piece of ginger grated
2 tbsps finely chopped coriander leaves
Salt
Oil to fry the Ram Ladoo.
Method:
Wash and clean the moong and chana dal and soak them together for 5-6 hours in enough water. Drain and grind till fluffy without adding much water. I use the wet grinder for the same. If using the mixer, grind in small batches.
Tip the batter in a bowl and add salt to it along with green chilli, ginger and coriander leaves. Mix the ingredients well . Whisk the batter thoroughly.
Heat oil in a pan. Pick up a small portion of the batter and drop small balls of it into the hot oil. Fry around six to seven ladoos at a time. Keep on turning them so that they fry evenly… Always fry on a medium flame. Drain the ladoos once they take on a golden brown hue. Finish off similarly with the remaining batter.
Grate a large radish and mix 1 tbsp of coriander leaves and finely chopped tender radish leaves( optional) into it.
Serve the Ram Ladoos with mint chutney and grated radish.
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Chaman in Kashmiri is cottage cheese or Paneer. This dish is paneer cooked in a tomato based gravy… The subtle undertones of the spices along with the tanginess of tomatoes, the softness of fresh paneer and the creaminess of the gravy make you crave for more!
Ingredients:
200 grams Paneer cut into bite sized pieces
5 tomatoes chopped
1 tsp Cumin seeds
1/4 tsp Carom seeds
1/4 tsp Shahi jeera
3 tsps Kashmiri Red Chilli powder
1/2 tsp Turmeric powder
1 tsp Fennel Powder
1 tsp dry ginger powder
1 tsp Garam masala
2 tbsps oil of choice
Salt .
Method:
Heat oil in a pan. Drop in the paneer cubes and give a quick toss till they turn golden yellow.
Once the paneer cubes are done, remove and immerse them in a bowl of warm water. This helps in keeping the paneer soft.
In the same pan, add the cumin seeds and after they splutter add the chopped tomatoes and cook until they turn soft and mushy.
Mash the tomatoes with a masher.
Add the fennel, dry ginger, kashmiri red chilli powder, turmeric and mix well.
Drop in the paneer along with the water and bring it to a boil.
Add the garam masala. Add salt and let the gravy simmer for 15 minutes. At that stage the gravy turns creamy and the oil separates.
Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and keep it aside for 10 minutes to allow the spices to infuse. Serve hot with rice or roti.
To begin making Kashmiri Style Tamatar Chaman Recipe, heat mustard oil in a heavy bottomed pan till it reaches the smoking level, place the paneer cubes and fry until it turns golden. Flip over and brown the other side as well.
Once the paneer cubes are nicely fried, immerse them in a bowl of 1 cup warm water mixed with turmeric powder. This will keep the paneer soft.
In the same pan, add the cumin seeds and let it splutter. Add the chopped tomatoes and cook until it turns soft and mushy.
Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.
Add the fennel, dry ginger, kashmiri red chilli powder and mix well.
Add in the fried paneer along with the turmeric water and bring it to a brisk boil.
Add the kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes, till it all comes together and the oil separates out.
Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and let it rest for 10 minutes before serving so that the spices get infused into the paneer.
Serve the Kashmiri Style Tamatar Chaman Recipe along with Steamed Rice.
To begin making Kashmiri Style Tamatar Chaman Recipe, heat mustard oil in a heavy bottomed pan till it reaches the smoking level, place the paneer cubes and fry until it turns golden. Flip over and brown the other side as well.
Once the paneer cubes are nicely fried, immerse them in a bowl of 1 cup warm water mixed with turmeric powder. This will keep the paneer soft.
In the same pan, add the cumin seeds and let it splutter. Add the chopped tomatoes and cook until it turns soft and mushy.
Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.
Add the fennel, dry ginger, kashmiri red chilli powder and mix well.
Add in the fried paneer along with the turmeric water and bring it to a brisk boil.
Add the kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes, till it all comes together and the oil separates out.
Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and let it rest for 10 minutes before serving so that the spices get infused into the paneer.
Serve the Kashmiri Style Tamatar Chaman Recipe along with Steamed Rice.
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Choliya is raw gram/ Hara chana which is available during the winter months. Hara Dhaniya Choliya is a preparation from the state of Haryana and goes well with both rice or roti.
Ingredients:
250 grams choliya
1 large onion finely chopped
1 large tomato finely chopped
1 inch Cinnamon
2 tsps Coriander powder
1 tsp red chilly powder
1 teaspoon Garam masala
2 tbsps Ghee/ clarified butter
3 tbsps Coriander leaves finely chopped
Salt
To grind to a paste:
2 inch piece of ginger
5 – 6 cloves of garlic
1 green chilly
A small bunch of coriander leaves
1 inch Cinnamon
3 Cloves
Method:
Pressure cook the choliya in enough water to three whistles. Grind the ingredients mentioned under ‘grind to a paste’. Keep aside.
Heat the ghee in a pan. Add the cinnamon and finely chopped onions . Saute till it becomes translucent.
Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away.
Add the finely chopped tomatoes and cook until it turns soft and mushy.
Now add the spice powders one by one…. coriander, red chilly and garam masala powder and cook until the whole mixture comes together and the oil starts separating.
Add the boiled cholia, two cups of water and season with salt and simmer for 10 minutes.
Garnish with coriander leaves and switch off the flame. Serve hot with rice or roti.
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Moong dal and Lapsi rava/ green gram dal and Bulgar wheat sweet khichdi is traditionally prepared by the GSB community during the month of Paush/ Pushya. This is an offering made to Lord Vishnu on Vaikuntha Ekadashi or the eleventh day of the bright half of the lunar month.
Ingredients:
125 gms Moong dal
125 gms fine variety of Lapsi rava
6 tbsps grated coconut
300 gms sugar
2 tbsps cardamom powder
6 tbsps ghee
15 Cashewnuts halved
25 kishmish
Three fourth litre boiling water.
Method:
Dry roast the moong dal to a rich golden brown. Keep aside. Dry roast the Lapsi rava too till it gives its aroma. Keep aside. Roast the cashewnuts in a tbsp of ghee to a golden yellow. Add the kishmish and continue to roast till the cashew turns a golden brown and the kishmish fluff up. Keep aside.
Add the roasted moongdal to the boiling water and cook till eighty percent done. Add the lapsi rava and continue to cook till it turns soft and fluffy. Add sugar and continue to boil the mixture .. Keep stirring once every few minutes to ensure that it doesn’t stick to the bottom of the pan. Once the mixture starts coming together add the ghee, grated coconut, cardamom powder, roasted Cashewnuts and kishmish and mix thoroughly. Pour it into a greased plate and allow to cool thoroughly. Cut into desired shape and serve garnished with slices of banana.
Note: The entire process of dry roasting the moong dal and rava , so also of the mixture once it starts boiling should be done on a very gentle flame. At no point should the flame be kept high.
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