Banjara Gosht / Banjara Mutton Curry - Rajasthani style

 

         Banjara Gosht is a rustic style of mutton curry from the state of Rajasthan. Banjara refers to the gypsies and so this amazing dish has its origins from the Banjara community of India who used to prepare this easy mutton curry with few basic spices. 

          The dominant spice being red chili powder, coriander powder and crushed coriander seeds that is sprinkled to the end product. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. 

          The gravy is rich and spicy and is generally served with khoba roti or any type of Indian flat bread. However, it also goes well with steamed rice or jeera rice. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 500 gms. mutton on bones, curry cut
• 3-4 tbsp. oil
• 1" cinnamon
• 4-5 cloves
• 2 bay leaves
• 10-12 whole peppercorns
• 4-5 dry red chilies
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• salt to taste
• 1/3 cup yoghurt, whisked
• 3-4 green chilies
• 1 cup hot water
• 1 tsp. coriander seeds, crushed coarsely

          Heat oil in a pan and temper with bay leaves, cinnamon, cloves, dry red chilies and peppercorns. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. 

          Continue to stir fry till the oil separates. Add the mutton and sauté for 2-3 minutes till the mutton is well coated with the masala.

         Then add the whisked yoghurt and simmer on a low flame till the oil separates.  

          Add the hot water and green chilies. Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

          When done, sprinkle the crushed coriander seeds and serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.

Heat oil in a pan & temper with bay leaves, cinnamon, cloves, dry red chilies  peppercorns. Sauté for a few seconds.

                 Add the onion and sauté till light brown.

Now add the ginger-garlic paste & all the dry spices mixed with some water. Continue to stir fry till the oil separates. 

 Add the mutton sauté for 2-3 minutes till the mutton is well coated with the masala.

                    Then add the whisked yoghurt.

                    Simmer on a low flame till the oil separates.  

                   Add the hot water and green chilies. 

Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

When done, sprinkle the crushed coriander seeds. 

Serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.  

Dahi Ka Halwa (Yoghurt / Curd Pudding)

 

            Ever heard of a dessert made of yoghurt? It is a recipe from the royal kitchens of India. Sounds weird, but actually it turns out very yummy. It is a Shahi dessert and is almost a lost recipe now. It is believed its origin is from the state of Rajasthan. The end product is like any other halwa / pudding that is generally made, but far more exotic and tastier. So this dessert can be a great festive / party dessert and I bet no one will be able to guess the core ingredient. 

          Very few basic ingredients goes into dishing out this halwa. Typically ground dry fruits and jaggery are used. However, I made use of semolina and plain sugar. Brown sugar can also be added. 

          So go ahead and give this exotic dessert a try and impress your loved ones. Check out the step by step pictorial recipe to prepare this Royal treat. 

• 2-3 tbsp. ghee
• 1/4 cup semolina
• 1 cup hung yoghurt, whisked
• 1/4 cup sugar 
• pinch of saffron soaked in 2 tbsp. water
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. chopped almonds and pistachios
• few dry rose petals and few strands of saffron to garnish

          Heat ghee in a pan and add the semolina. Stir fry till light brown in colour. Keep aside to cool down slightly.

          Then add the hung yoghurt, sugar, rose water, cardamom powder and saffron water. 

          Mix everything well and put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

          Now add the chopped nuts (reserve few to garnish) and continue to cook till the ghee separates and everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. Serve at room temperature or slightly chilled. 

                      Heat ghee in a pan and add the semolina. 

       Stir fry till light brown in colour. Keep aside to cool down slightly.

 Add the hung yoghurt, sugar, rose water, cardamom powder & saffron water. 

Mix everything well & put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

                 Add the chopped nuts (reserve few to garnish).

      Continue to cook till the ghee separates & everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. 

                Serve at room temperature or slightly chilled. 

Pitod Ki Sabzi - Rajasthani style

 

          This is a traditional Rajasthani style yoghurt based recipe. This curry is prepared using only gram flour dumplings called Pitod which is added to the gravy. So there is no use of any veggies in this recipe. The base of the gravy has only yoghurt and few seasonings. So tomatoes, that usually forms the base of any gravy is not used in this recipe. Do check out the step by step pictorial recipe to prepare this regional dish.

        

            Pitod ki sabzi almost resembles kadhi. However, instead of pakoda, sliced pitods are added to the gravy. However, I made a slight change here. I sautéed the sliced pitods in ghee slightly before adding them into the gravy. You may skip this process if you wish. This amazing dish can be served along with rice or chapatti. 

            This is a very easy and a simple recipe with gram flour and yoghurt the 2 main ingredients. Besides, you only require few seasonings to dish out this authentic delicacy. So it is a pure vegetarian dish as there is no use of onion or garlic.

To make Pitod  - 

• 1/2 cup gram flour (besan), sieved
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 & 1/2 cups water 

For the tempering - 

• 2 tbsp. ghee
• 1/4 tsp. asafoetida
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit

To make the gravy - 

• 1 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1 & 1/2 cups water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          For the Pitod - In a bowl, sieve the gram flour first so that there are no lumps. Then add all the mentioned ingredients and prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

          Heat a pan and transfer the batter into it and cook on a low to medium flame, by stirring continuously till it turns thick. 

          Transfer to a steel plate and spread it evenly into 1/2" thick layer. Let it cool down before cutting it into desired shapes. 

          Heat 1 tbsp. ghee in a pan and lightly sauté the pitod on both sides and keep aside. 

          Add 2 cups water to the remaining pieces of batter stuck on the sides of the pan. Scrape the sides well and keep the water aside to be used later in the gravy.

          For the gravy - in a bowl, whisk together yoghurt and all the mentioned ingredients (except garam masala powder and coriander leaves). 

          For the tempering - Heat remaining ghee in a pan and first temper with asafoetida and cumin seeds. Sauté for a few seconds. Then add the slit green chilies and chopped ginger. Sauté for a minute. 

          Add the prepared curd mix and simmer on a low flame. Keep stirring until the ghee separates from the sides of the pan.          

           Add the 1 & 1/2 cups scraped water kept aside & bring it to a boil. Now gently drop in the sautéed besan pitods and simmer for 1-2 minutes. 

          When done, switch off the flame and garnish with garam masala powder and chopped coriander leaves. Serve with steamed rice or chapatti.

                    For the Pitod - In a bowl, sieve the gram flour so that there are no lumps. 

                                 Then in a bowl, mix together all the mentioned ingredients.

                            Prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

                       Heat a pan & transfer the batter & cook on a low flame, by stirring 

                       continuously till it turns thick. 

                      Transfer to a steel plate & spread it evenly into 1/2 " thick. Let it cool

                      down before cutting it into desired shapes & keep aside.

                        Heat 1 tbsp. ghee & lightly sauté the pitod on both sides & keep aside. 

                      Add 2 cups water to the remaining batter in the pan. Scrape the sides 

                      well and keep the water aside to be used later.

                         For the gravy - in a bowl, add yoghurt & all the ingredients (except 

                          garam masala powder and coriander leaves). 

                                  Whisk well and keep aside. 

                       For the tempering - Heat ghee in a pan & temper with asafoetida & 

                       cumin seeds. Sauté for a few seconds.

                        Then add the slit green chilies & chopped ginger. Sauté for a minute. 

                      Add the curd mix & simmer on a low flame. Keep stirring until the ghee 

                      separates from the sides of the pan.

                      Add the 2 cups water kept aside & bring it to a boil. Cover & simmer 

                       for 4-5 minutes.

                                  Gently drop in the sautéed besan pitods.

Simmer for 1- 2minutes.

When done, switch off the flame & garnish with coriander leaves. 

                        

                            Serve with steamed rice, khoba roti or chapatti.

Gatte Ki Sabzi (Gram Flour Dumplings in Yoghurt Gravy)

          This is a signature dish of Rajasthan. It is basically chickpea flour dumplings boiled in water and then cooked in a spicy yoghurt based gravy. There are many variations to this simple delicacy. This yummy preparation can be enjoyed with Rajasthani khoba roti or with any type of Indian flat bread or rice. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

          Rajasthani cuisine is known for its spiciness, simplicity and the use of yoghurt in most of the gravies. Traditionally this curry is purely vegetarian. Onion, garlic and tomatoes are sometimes added in few homes according to individual preference and in some restaurants. 

          I made use of some onion and garlic, but omitted tomatoes. I also added some garam masala and almond paste for some richness but it is purely optional. 

Gatta -

• 1 cup besan (gram flour)
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carom seeds, crushed
• 2 tbsp. ghee
• 1 tsp. kasuri methi, crushed (opt)

Gravy -

• 1 cup yoghurt
• 2 tbsp. almond paste (opt)
• salt to taste
• 1/2 tsp. garam masala powder (opt)
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder

Tempering - 

• 2 tbsp. ghee
• 1 whole red chili
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. coriander leaves, chopped to garnish 

          Gatte - In a bowl, mix together all the mentioned ingredients under "gatta". Add water, little at a time, and make a stiff dough.  

          Divide the dough into equal portions and give a long cylindrical shape. In a kadai / pan, bring 2 & 1/2 cups of water to a boil. 

          Drop in the gatta pieces and simmer, covered for 4-5 minutes or till you notice bubbles on them. Drain and cut into pieces. Keep aside.

          Gravy - In a bowl, add all the mentioned ingredients and whisk to a smooth consistency. Keep aside. 

          Tempering - Heat oil and ghee in a pan. Temper with red chilli, bay leaves and cumin seeds. Add the chopped onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the whisked yoghurt mix and stir continuously on a medium flame till the oil separates. 

          Now add the boiled gatta along with the water in which it was boiled. Continue to simmer for 2-3 minutes. 

 

          When done, switch off the flame and garnish with coriander leaves.  Serve with any form of rice or Indian bread.

             In a bowl, take all the mentioned ingredients under "gatta". 

                         Mix together.

                Add water, little at a time, & make a stiff dough.  

                        Divide dough into equal portions & give a long cylindrical shape. 

                        In a kadai bring 2 & 1/2 cups of water to a boil.  Drop the gatta pieces.

                        Simmer, covered for 4-5 minutes or till bubbles appear on them. 

                        Drain & cut into pieces. Keep aside.

                         In a bowl, add all the mentioned ingredients.

                        Whisk to a smooth consistency. Keep aside. 

                        Heat oil & ghee. Temper with red chili, bay leaves & cumin seeds. 

                        Add onion, ginger, garlic & green chilies. Sauté till light brown. 

         

                        Add yoghurt mix & stir continuously till oil separates. 

                      Add boiled gatta & water in which it was boiled. Simmer for 2-3 min. 

                       Switch off the flame & garnish with coriander leaves.  

   Serve with any form of rice or Indian bread.