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Indian Jaipur ki Gajak
Ingredients: JAIPURI MEWA PULAO
Recipe
  • 1/4 cup cashewnuts (halved)
  • 1/2 cup sesame seeds (til)
  • 200 gms sugar
  • 2 tblsp pure ghee
Method:
  1. Grease a tray with a little ghee.
  2. Roast sesame seeds over a low heat up until lightly brown.
  3. Roast cashew nuts also until lightly brown.
  4. Combine sugar, remaining ghee and 2 tblsp of water.
  5. Stir fry the mixture over medium heat up till it turns into a thick syrup.
  6. Take off from heat, stir in sesame seeds and cashew nuts.
  7. Mix well.
  8. Transfer the mixture onto a buttered tray and then level it.
  9. Make cuts as per the required size and shape and allow to cool.
  10. When cold, separate the pieces and serve.
Papad Poha
Ingredients:
  • 5 small papads
  • 1 cup thin beaten rice
  • ½ teaspoon mustard seeds
  • 1 tablespoon roasted chana dal
  • 2 green chillies, slit
  • 4 to 5 curry leaves
  • a pinch turmeric powder
  • a pinch asafoetida
  • ½ teaspoon powdered sugar
  • 2 tablespoons oil
  • salt to taste
  1. Place 5 papads separately on the microwave safe plate and microwave on HIGH for 20 seconds. Cool and crush. .
  2. Combine the papad and poha in microwave safe, flat plate and microwave on HIGH for 1 more minute.
  3. In a 150 mm. (6") microwave safe bowl, combine the oil, mustard seeds and chana dal and microwave on HIGH for 2 minutes.
  4. Add the green chillies, curry leaves, turmeric powder and asafoetida and microwave on HIGH for 1 more minute.
  5. Add this to the papad poha mixture. Add salt and sugar and mix well.
  6. Cool completely and store in an air-tight container
Fried Bhindi
Recipe
  • 1/2 kg bhindi.
  • 4 tsps dhana jeera powder.
  • Salt.
  • 3 tsps green chilly paste or red chilly paste.
  • 1 tbsp lemon juice.
  • Oil for frying.
  • 1 tsp turmeric powder
Method:
  • Take a bowl put dhana jeera powder, salt, lemon, turmeric,and chillies, add little water to make thick paste. Keep aside.
  • Wash bhindis and slit half lenghtwise, fill all bhindis with little paste and smear the rest of the paste on the bhindis, keep for 1 hours.
  • Fry them till crispy.
  • You can eat them as a side dish with fried fish or dal curry or any rice preparation
Recipe Guide Indian Recipe Guide
Recipe Quick Kheer
Recipe Green Peas Dhokla
Recipe Bhel Puri
Recipe Chocolate Mocha
Recipe Green Chana Biryani
Recipe Jaipuri Mewa Pulao
Recipe Papad Poha
Recipe Jaipur ki Gajak
Recipe Fried Bhindi
Recipe Rajasthani Missi roti
Recipe Makai Sheera
Recipe Gaeng Keo
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