Rajasthani Khadi

Dumplings:
Ingredients:
180 ml Bengal gram flour
1 tbsp curd
2 tbsp oil
1 tsp chilli powder
1 tsp saunf seeds
¼ tsp ajwain seeds
Salt to taste

Method:
Mix all the ingredients and knead into a firm dough using very little water. Divide the mixture into 6 equal portions and roll with hand into a long cylindrical roll. Boil these rolls in plenty of boiling water for about 10 minutes. Drain and cool. Cut each of the roll into 8 pieces such that each small piece is the size of a big marble. Keep aside.

Khadi:
Ingredients:

500 ml Beaten curd
1 tbsp Bengal gram flour
10 curry leaves
½ cup of water
Combine all the above and mix so that no lumps remain.

a. 1 tsp jeera
b. ½ tsp mustard seeds
c. ½ tsp saunf seeds
d. ¼ tsp asafoetida powder
e. 1 each of bay leaf, clove, cardamom and cinnamon stick
f. ¼ tsp turmeric powder
g. 2 tsp chilli powder
h. 2 tsp coriander powder
i. 2 tbsp oil
Salt to taste
2 tbsp chopped coriander leaves

Heat the oil in a pan and add the ingredients from a to e. After the seeds crackle, add ingredients from f to h and sauté for a few seconds. Add the curd mixture, a cup of water and salt and bring to boil. Take care to stir continuously so that the curd does not split. Add the dumplings and bring to boil. Garnish with chopped coriander.

Works with Rice, Parathas, or Adai

Carrot Halwa

Ingredients:
Delhi Carrot: 800 gms
Milk: 500 ml
Sugar: 200 gms (approximate- adjust sweetness to taste.)
Ghee: 2 tbsp
Cashews, almonds, raisins- 10 each
Cardamom powder- ½ tsp.

Method:
Grate Carrots. Boil milk in a thick pan- preferably pressure pan. Add grated carrot and continue to boil until all liquid evaporates. Add sugar and continue to cook on reduced heat until all the sugar is dissolved and the mixture starts drying up. Add the ghee and continue to cook until a near dry texture is obtained. Garnish with chopped, roasted nuts, raisins and cardamom. Serve hot or cold as per taste.

Paruppu Poli (Dal Paratha)

Ingredients:
For the dough:
1 Cup (240 ml) Wheat flour
½ Cup maida
3 tbsp vegetable oil
1 tsp salt or to taste
water

For the stuffing:

1/3 Cup Channa dal
3 green chillies
¾” ginger
1 tsp oil
salt to taste

Method:
Dough:
Mix the flours and salt. Add the oil and blend well. Add water little by little until the dough is of usual roti dough consistency and keep aside.

Stuffing:
Soak the channa dal for 20 minutes and then pressure cook with very little water until soft. Drain the water (Can be used to make the roti dough or as stock) and grind to a paste with chillies, ginger and salt. Heat oil and cook this dal mixture on low heat until all water is evaporated. Cool and make into balls the size of a small lime.

Poli:
Divide the dough into small balls, the size of a normal lemon. Roll one ball into a circle of about 3.5” diameter. Keep a ball of stuffing and flatten the same. Fold the ends of the poli and seal well. Roll again into a circle of about 6” carefully, using dry flour to roll. Cook on a griddle using a little oil until both sides are cooked and form brown spots. Repeat with the remainder of dough and stuffing. Serve hot with carrot pickle or any other regular mango or lemon pickle and curd.

Quick Carrot Pickle

Ingredients:

1 Cup (240 ml) carrots cut into juliennes.
2 tsps Methi Dal*
2 tsps Mustard Dal*
1 ½ tbsp Mustard oil or Vegetable Oil
1 tsp Chilli powder
1 tsp Salt
½ tsp Nigella seeds
¼ tsp Turmeric powder
¼ tsp asafetida powder

Method:

Mix all the above ingredients except oil in a dish. Heat oil and add to the mixture. Mix well. The pickle is ready for eating. Stays fresh upto a week with refrigeration. This goes well with different rotis, puris and chappathis.