Rajasthani Rasoi Ki Recipes: Sabzi, Dal-Baati, Kachori Aur Diwali Namkeen

Roz ki Rajasthani sabziyan

Roz ki thali ke liye do-teen saral sabziyan kaafi hain. Sev tamatar ki sabji 15–20 minute mein banti hai: 2 tbsp Kachchi Ghani sarson tel mein rai-jeera-hing ka tadka, adrak-lahsun-hari mirch, phir 4–5 bareek kate tamatar, aadha tsp haldi, 1 tsp lal mirch, 1 tsp dhaniya powder aur namak. Gaadhi gravy banne tak pakayein aur parosne se theek pehle 1 cup namkeen sev daalein. 2–3 logon ke liye, roti ya puri ke saath (poori recipe).

Gatte ki sabzi mein 1 cup besan mein 2 tbsp Kachchi Ghani tel, haldi, lal mirch, dhaniya, ajwain aur namak milakar sakht aata gundhte hain; bel kar 10 minute ubaalte hain aur kaat lete hain. Gravy dahi, besan aur patthar-pise masalon se sarson tel ke tadke mein 10 minute banti hai. 4 logon ke liye (gatte ki sabzi, poori vidhi). Roz ke tadke ke liye Kachchi Ghani tel guide aur Patthar-Pise masale guide kaam aayenge.

Dal-baati aur panchmel dal

Panchmel dal Rajasthani thali ki mishrit dal hai. Toor, moong, chana, masoor aur urad (kul 1 cup) ko haldi-namak ke saath 4 seeti ubaalein. Dal do tadkon se banti hai. Pehla tadka: Kachchi Ghani tel mein jeera, hing, adrak-lehsun, hari mirch, patthar-pise lal mirch aur dhaniya; phir dal milakar 10 minute pakayein. Doosra tadka parosne se pehle: tel mein rai, sukhi lal mirch aur kasuri methi, jo upar se daala jaata hai.

Is dal ko dal-baati ke saath parosa jaata hai. Poori vidhi panchmel dal recipe, dal-baati ke saath mein hai. Tadke ke sabut masalon ka kram rai, jeera, saunf — tadka masala guide mein padhein, aur kasuri methi kab daalni hai, yeh kasuri methi ke lekh mein hai. Masalon ke liye masala powders dekhein.

Kachori, lapsi aur Marwar ke swaad

Jodhpur ki pyaaz kachori: bharawan ke liye 3 pyaaz barik kaat kar 3 tbsp besan, saunf, dhaniya powder, patthar-pise lal mirch, haldi, amchur aur garam masala ke saath tel mein 6–8 minute bhoonein aur thanda karein. Parat ke liye 2 cup maida mein 4 tbsp mungfali tel ka moyan lagayein. Bharkar dheemi aanch par 10–12 minute talein; isse 10 kachori banti hain (pyaaz kachori, poori recipe).

Lapsi Rajasthani meetha daliya hai, shaadi, pooja aur tyohaar ka prasad-style vyanjan. 1 cup mota daliya (toota gehun) ko 3–4 tbsp ghee mein sunehra bhunein, 2.5–3 cup garam paani daal kar dhak kar 15–20 minute dheemi aanch par pakayein, phir ¾ cup gud mila kar 5 minute aur. 3–4 logon ke liye, lagbhag 30 minute (lapsi recipe). Aur recipes ke liye Rajasthani Rasoi blog dekhein.

Diwali ki namkeen aur mithai

Diwali ke dibbe ke liye teen saral cheezein. Besan sev: 2 cup besan mein haldi, patthar-pise lal mirch, ajwain, hing, namak aur 3 tbsp garam mungfali tel ka moyan milayein; narm aata gundh kar sev-jaali se garam tel mein seedha daalein, 1–2 minute mein palatein (besan sev recipe). Thanda hone par tod kar dibbe mein rakhein; yeh lagbhag 2 hafte chalti hai.

Methi mathri: 2 cup maida aur ½ cup sooji mein 5 tbsp garam Kachchi Ghani mungfali tel (moyan), 2 tbsp kasuri methi, ajwain, kali mirch aur namak milakar sakht aata gundhein; 20 minute rakh kar moti mathri belein, kaante se chhed karein aur dheemi aanch par sunehri hone tak talein (methi mathri recipe). Shakkar pare: 2 cup maida aur ¼ cup sooji mein 4 tbsp mungfali tel ka moyan; moti roti bel kar chhote tukde kaatein, dheemi aanch par sunehri talein, phir ek taar ki chaashni mein milayein (shakkar pare recipe).

Sukhi sabziyon ki recipes

Ker, sangri, kachri, gwarfali aur panchkuta ko banane se pehle bhigoya jaata hai, uske baad woh Rajasthani thali ki jaani-maani sabziyan ban jaati hain. Ker sangri: sukha ker aur sangri raat bhar bhigoyein, 2 seeti ubaalein, phir Kachchi Ghani sarson ya mungfali tel mein rai-jeera, lal mirch, haldi, dhaniya aur amchur ke saath 8–10 minute bhoonein; 4 logon ke liye 150 g sangri aur 50 g ker (ker sangri ki sabzi, Diwali recipe).

Panchkuta mix (100 g) ko 6–8 ghante bhigoyein, namak ke saath 2 seeti ubaalein aur Kachchi Ghani mungfali tel mein jeera-rai ke tadke se pakayein; 15 minute ka tadka, 4 logon ki sabzi (panchkuta sabzi recipe). Kachri: 1 cup sukhi kachri 2–3 ghante bhigo kar nichodein aur 3 tbsp sarson tel mein jeera, rai, hing aur hari mirch ke saath pakayein (kachri ki sabji). Gwarfali: 1 cup sukhi gwarfali 4–5 ghante bhigo kar ubaalein (gwarfali ki sabji). Saari sukhi sabziyon ka guide: Rajasthani sukhi sabziyan.

Achar aur tel ke saath kya banayein

Achar thali ka meal companion hai: roti-sabzi, paratha, dal-chawal, khichdi, poha aur tiffin ke saath chalta hai. Ghar par aam ka achar daalna ho to 1 kg kati keri, 150–200 g achar masala aur namak milayein, phir 250–300 ml halka garam karke thanda kiya Kachchi Ghani sarson tel itna daalein ki keri doob jaaye; sookhe kaanch ke jar mein 5–7 din dhoop dikhayein (aam ka achar, poori vidhi). Taiyaar achar ke liye Rajasthani achar guide dekhein.

Har recipe mein tel ka naam recipe ke saath likha hai: jahan teekha swaad chahiye wahan sarson tel, aur mathri, sev, kachori jaise talne ya moyan ke kaam mein mungfali tel ka halka swaad; kuch recipes dono tel ke saath ban sakti hain. Kaunsa tel kab, yeh sarson ya mungfali tel — kab kaunsa lekh mein hai, aur Rasoi Guides mein tel, masale, achar aur sukhi sabzi ke buying aur storage guides category ke hisaab se hain.

Aage padhein

• Rasoi Guides — ingredient ke hisaab se — tel, masale, achar aur sukhi sabzi ke guides
• Rajasthani Rasoi blog — saare naye aur purane lekh
• Gatte ki sabzi — narm gatte, dahi wali gravy
• Panchmel dal — dal-baati ke saath, do tadkon wali
• Pyaaz kachori — Jodhpur — bharawan aur parat
• Lapsi — meetha daliya
• Sev tamatar ki sabji — 15–20 minute mein
• Besan sev — Diwali — ghar ka Diwali namkeen
• Methi mathri — Diwali namkeen — khasta mathri
• Shakkar pare — Diwali — chaashni wale pare
• Ker sangri ki sabzi — Diwali — thali ke liye
• Panchkuta sabzi — Diwali — paanch sukhi sabziyan
• Kachri ki sabji — bhigone se parosne tak
• Gwarfali kya hai? Sabji recipe — sukhi gwarfali ki sabzi
• Sarson tel se aam ka achar — ghar ki vidhi