EPI - Rajasthan 01

State - R.J.
Receipe Name - Gatte ki sabzi

Sr No Particulars Qty*
For dough
1 Chick pea flour 1 cup
2 Salt as per taste
3 oil 3 tsp
4 Asafoetida 1 pinch
5 redchilli powder 1/4 tsp
6 Fennel seeds 1/4 tsp
7 Omum (Ajwain) 1/4 tsp Boil like noodles - 7 to10 mins (the water can be used for gravy)
8 Soda bi carb 2 pinch Or steam for 20 mins

FOR GRAVY
1 Curd 1 cup
2 Ginger,grated 1 tsp
3 Green chillies,Finely 1 whole
4 Turmeric 1/4 tsp
5 Hot water 1 cups
6 Coriander powder 1.5 tsp
7 Ghee 2 tsp
8 Cumin seeds 1/4 tsp
10 Asafoetida 2 pinch
11 Red Chilli powder 1/2 tsp
12 Salt as per taste
13 Garam masala 1/4 tsp
15 Corriander leaves 2 tbsp
Method
1 Mix chick pea flour , oil,omum,Salt, Red chilli powder ,fennel seeds and knead a tight dough.
2 make 1/2 inch diameter thick long rolls.Steam it for 15 - 20 minutes till colour changes to whitish light yellow. let it cool down and Cut in small pieces. If boiling, use the water in gravy

3 Strain curd with Muslin cloth to remove water. Then beat it . Or just blend the curd to a smooth texture
4 Heat Ghee add cumin seeds, asafoetida, ginger, green chilli.
5 Mix hot water, Turmeric, salt, coriander powder , red Chilli, garam masala and add this to the seasoning ,boil this gravy.
6 Add gatte to gravy, cook for 5 -8 minutes,turn off the gas.
7 Add beaten curd and mix well,Garnish with coriander leaves.

1
EPI - Rajasthan 01
State - R.J.
Receipe Name - Ker Sangli

Pre cook
Sr No Particulars Qty*

Ker and sangari

and kumutiya ( a
1 local legume) 100 gms
2 Red chilli powder 2 tsp opt - bay leaf, cloves, cinnamon
3 red chilies whole 4 to 5
4 salt 2 tsp
5 Mustard/ groundnut3 tbsp
6 Coriander powder 3 tsp
7 Turmeric 1/2 tsp
8 dry mango whole 10 gms Soak in water for 2 -3 hrs
9 Fennel seeds 1/2 tsp
10 Cumin seeds 1/2 tsp
11 Asafoetida 1 pinch
12 Onion seeds 1/2 tsp
Water 1/2 cup
Method
1 Clean Ker sangli properly there will be mud in it. Wash. Soak in water 2 -3 hrs . Discard the black water as it has soda/ salt
Add salt and haldi to soaked Ker Sangli,boil/ steam it for 20 minutes.
2 In a small bowl add water,Turmeric,salt,Coriander powder,Red chilli powder mix well and make a nice paste. So it coats well as the veg is dry and doesn’t burn
3 In a pan add oil once it is hot add asafoetida,Fennel seeds,Whole red chilli and Spices’s paste cook till oil separates.
4 Add soaked Dry mango, ker and sangli and stir well to coat spices and cook for 2 minutes
5 Serve it.

NOTE Panchkutta ki Sabzi is also popularly known as ker sangri. This curry primarily consists of 5 ingredients - Ker, Sangri, Amchur, Gunda and Kumati and hence the name Panchkutta.

2
EPI - Rajasthan 01
State - R.J.
Receipe Name - Churma

Pre cook
Sr No Particulars Qty*

1 Coarse Jada wheat flour 1 cup

2 Suji 1/4 cup
3 misari powder 1/2 cup
4 ghee 4 tbps
5 Cardamom powder 1/4 tsp
Method
1 Mix wheat flour,suji, ghee and water and Make dough.
2 make fat crisp(but no black/ dark brown spots, roast on low medium flame) bhakari(parantha) on tava and then cool, break it with hands, grind into coarse powder
3 Strain it with big sieve
4 If u want to serve like powder, heat the paratha powder again in kadai for 2- 3 mins, add 2 - 3 spoonful of melted ghee, cool a bit and then add mishari (otherwise sugar will harden)and cardamom powder 1 pinch
5 If u want to make laddu add more ghee and make laddo when its hot otherwise it will not bind.
one can add cashew nuts,almonds,pista

3
EPI - Rajasthan 01
State - R.J.
Receipe Name - Mangodi ki subji

Sr No Particulars Qty*
1 Mangodi 1 cup
3 Turmeric 1/4 tsp
4 kashmiri Red chilli 1/2 tsp
5 garam masala a pinch
6 Salt as per taste
9 Asafoetida a pinch
10 Cumin seeds 1/2 tsp
11 Green chilly 1 chopped
13 Ginger 1/2 tsp
Dhania powder 1/2 tsp
2 ways - roasting mangodi, add salt haldi and boil in water, tadka like dal(use this when mangodi is soft and crisp), other way is to roast and remove, make tadka, add mandodi, water then cook
Method
1 Roast mangodi in ghee till colour changes to light brown,break them coarsely.
2 Heat ghee, add cumin seeds, asafoetida, green chilly, ginger,
3 Add hot water, mangodi, kashmiri red chilli powder, Garam masala,Coriander powder salt,turmeric, cook for 10 minutes.
5 Garnish with corriander leaves, one can add methi, ridge gourd

4
EPI - Rajasthan 01
State - R.J.
Receipe Name - Mogar Dal

Pre cook
Sr No Particulars Qty*

1 moong dal dhuli hui 1 cup

2 Asafoetida 1 pinch
3 Ginger grated 1 tsp
4 Cumin seeds 1 tsp
5 Green chilli, chopped 1 whole
6 Salt 1 tsp
7 Cow ghee 2 tbsp
8 Dhania powder 2 tsp
9 Turmeric 1/3 tsp
9 Red chilli powder 1/3 tsp
Method
1 soak dal for 1/2 an hr in 2 cups water. Mix salt , haldi and steam it for a whistle (5 minutes ), it should not get over cooked.
2 In a pan heat cow ghee, add cumin seeds, hing, ginger, green chilli, dhania powder and red chilli powder
3 Cook the masala till the oil seperates.
4 Add dal mix well sprinkle little water cook for 1 minutes, turn off the gas.
5 Served with rajasthani sweet saffron rice/ phulkas.

(Fenugreek seeds/ Amchur/ Raw mango optional)

( I added tomato puree at the end and that was adding taste and moisture to the dry dal)

5
EPI - Rajasthan
01
State - R.J.
Receipe Name - Rajasthani Kadhi

Sr No Particulars Qty*
For gravy
Chick pea flour 2 tbsp
Water 1/2 cup
Salt 1 tsp
Turmeric 1/4 tsp
Seasoning
ghee 2 tsp
Mustard seeds 1/2 tsp
fenugreek seeds 1/4 tsp
curry leaves 4 to 5
bay leaf 1
Clove 1
Asafoetida a pinch
whole red chilli 1
red chilli powder 1/2 tsp
Curd 3/4 cup
Method
1 Mix chick pea flour, water, salt and turmeric.
2 In ghee add mustard seeds, fenugreek,curry leaves, asafoetida, whole red chilli
3 Add lal mirch powder, little water, salt in seasoning , add chick pea flour paste,then boil till it thickens .
4 Add beaten curd, turn off the gas.
5 Serve with phulkas/ jeera rice. .