Gawarfali ki Sabji - Rajasthani style

Ingredients : 
Cluster beans- 250 gms
Oil- 2 tbsp
Cumin seeds- 1/2 tsp
Asafoetida-1 pinch
turmeric powder - 1/2 tsp
Chilli powder - 1/2tsp
Coriander powder-2tsp
Powdered peanuts
Salt to taste
water as required
Dried Mango powder- 1 tsp


Method :
Remove the strings from cluster beans. Boil and drain. Heat oil in a pan add cumin seeds and asafoetida. Add beans and saute for 2 minutes. Add turmeric powder, chilli powder and coriander powder and salt. Add dried mango powder and cook till water dries off. Add powdered peanuts and cook on sim for 10 minutes. Take off heat. 
Serve with hot phulkas!!

Onion,tomatoes and Dill Uttapams

Ingredients:
Uttapam batter: enough to make for 3-4 people
I bowl of finely chopped tomatoes
1 bowl of finely chopped onions
1 bowl of finely chopped dill.
2-3 finely chopped green chillies ( depending on spice level required)


Method: 
 For the batter:
Uttapam batter is made up of 1 portion of urad dal and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.
 To make the Uttapams : 

• Put your non-stick pan or tawa on burner and heat it up to medium heat. Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional) take a handful of all the ingredients ( tomatoes,onions,chillies and dill) and spread over one side of the uttappam( side facing you- do this while the batter is still wet so that the veggies settle into the batter well).Cover the pan for a while.
•  Fire should be between medium and low. When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula.
• Allow it to bake for a while without the lid now. Turn it once more and keep it for less than a minute to make it crisp.
•  Serve with sambar and coconut chutney

Aloo Rassedar

Ingredients:( serves 2-3 people)

2 Potatoes boiled and broken into big chunks

2 large tomato chopped in chunks

1/2 inch ginger minced

3-4 pods of chopped garlic

2 green chillies minced

1/2 tsp cumin seeds

a pinch of hing

1/4 tsp turmeric

1/2 tsp chilli pwd

1/2 tsp coriander pwd

1/4 tsp mango pwd

1/4 tsp garam masala

2 tbsp chopped coriander leaves

salt to taste

1 tbsp oil

Method:

Heat oil add cumin seeds and hing, let it splutter.

Add tomatoes, grated ginger, green chillies,garlic & saute for a minute.

Add turmeric, chilli pwd, coriander pwd, and mango pwd.

Keep stirring the tomatoes, add a little water if it starts sticking to the bottom or gets too dry.

Cover it up and cook on low to medium heat and let it come together.

Once the tomatoes are soft and the mixture looks like it's blended well add potatoes, salt and 1 cup of water, if you want a really watery gravy add more water.

Once done add garam masala and garnish with coriander leaves.

Serve with hot with puris or jeera rice!!

Mango Custard Honey Tarts

Mango Custard Honey Tarts:

For the tart cups:

1 packet of marie biscuits or digestive

4-5 tbsp of butter per tart cup.

Tart moulds.

Method : 

To make the tart cups:

Step 1:

Powder the marie biscuits and keep in a bowl. Melt the butter (melt a little extra, in case you need to add some more. Add the butter to the powdered biscuit. Mix well so that it’s moist. Also add a tbsp of honey per tart mould.

Step 2:

Take the tart moulds and line it with Clingfilm. Take sufficient amount of the biscuit mixture and press against the mould. Press hard enough so that it takes the shape of the mould and not so hard that it breaks. Use the back of a spoon to make it easier to level it.

Step 3:

Now put the moulds in the freezer for an hour. Take them out and the hardened biscuit tart cups will easily come away from the moulds. Unmould and keep it back in the freezer. 

For the mango custard :

You can either make custard using the readymade custard powders available in the supermarket or make your own homemade custard. I made some yummy homemade custard.

Here is the recipe:

Ingredients: 

1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch 

How to make mango custard:

Combine mango chunks, lemon juice and coconut extract and blend until smooth. In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2-3 minutes. Transfer into a bowl and let it cool. Chill thoroughly.

Assembling the tarts.

Step 4 : 

Take out the tart cups, Pour the custard into it ( make sure the custard is properly cooled down, or the tart cups will melt!) . The custard should be thick and should set quickly. It must not be of pouring consistency.

After pouring the custard, put it in the fridge for another 1 hour. Take it out and try touching the top of the custard. It should bounce on your touch and not be gooey.

Step 5: 

If it bounces, it is ready to garnish and serve. Garnish with powdered pistachios or fresh fruits, whatever you desire. 

yummey!

Spring Onion Parathas

Ingredients:

• -2 cups maida
• -2 cups atta or wheat flour
• -salt to taste
• -5-6 spring onions
• -very finely chopped green chillis (can be omitted for kids)
• -water to knead the dough
• -2 tsps oil
• -butter for frying the paranthas
• 
  
• Directions:
• 

1. Make a not very hard dough of maida (plain flour), atta(wheat flour), salt and very finely chopped spring onions. You may add finely grated green chillis also.
2. Add 2 tsps oil and set aside for half an hour
3. Roll each parantha into a circle of 6"diameter and fry in hot tava adding butter on both sides till golden brown. 

Serve hot with Tomato pickle or Raita.