Ghatvan Aloo

Rajasthani food is known for its richness and delicious taste and universally popular dish in this cuisine is Ghatvan Aloo - easy to make and yummy to taste.
Ingredients
4 medium sized potatoes boiled and peeled
4 to 5 medium sized tomatoes grated
1/2 tsp saunf seeds (ani seeds)
2 to 3 pieces of one inch (dal chinni / cinnamon)
1/2 tsp peppercorn
10 to 12 cloves
1/2 tsp methi seeds
8 - 10 curry leaves
1 inch piece ginger finely chopped
2 green chillies finely chopped
4 tbsp oil
1/4 tsp haldi (turmeric)
1 tsp dhania (coriander powder)
1 tbsp yoghurt (dahi)
Salt to taste
Procedure:
In a thick-bottomed pan or kadai heat oil and put all the dry spices and let them crackle for minute or two. Add grated tomato and saute for 2 to 3 minutes. Add turmeric powder and dhania powder and cook for a few minutes. Add yoghurt and 1 cup of hot water and bring to the boil. Smash the boiled potatoes unevenly and put into the gravy. Add salt to taste and cook for a couple of minutes. Garnish with chopped coriander leaves and serve hot with roti, puri, paratha or fresh bread.

Chatpatti Mathri

“ Having just celebrated Raksha Bandhan and now Janmashtami to be followed by Ganesh Chaturthi, the festive season is upon us …. i.e celebrations and get to gethers with families and friends… and a lot of eating all through the day. A good snack to make and have at home whether you have guests or not is Chatpata Mathri. It stays crisp and fresh for several days, goes well with both hot and cold beverages and is a great in between meals snack. Try making it sometime and I am sure it will soon become a regular habit.”

Ingredients:
• 2 cups refined flour (Maida)
• 2 heaped tbsps. Pure ghee
• 1tsp cumin seed (jeera)
• 1tsp thyme (ajwain)
• Salt and pepper to taste
• Oil for frying

Procedure:
Heat ghee and add to the flour. Put all spices into the flour. Knead into chapatti like dough with water. Make small balls like for puris. Roll out each ball into a thick puri. Pierce each puri at several places with a fork / knife. Heat oil in kadai. When hot add one puri at a time. Fry on slow turning sides till golden brown. Don’t allow the puri to swell up. Cool and store in air tight jar. Serve with pickle, chutney and tea / coffee.

Paneer Bhurji

Paneer or cottage cheese is a healthy and versatile food, loved by most of us especially vegetarians. It can be used in a number of interesting ways in starters, main courses and desserts too. From paneer tikkas and parathas to exotic dishes like paneer makhanwala and pasanda to pulao, palak paneer and kababs, paneer adds elegance and class to any dining table. A very simple and quick to make yet delicious paneer preparation is Paneer Bhurji. It takes just 10 to 15 minutes to make it, but it can be served in so many different ways. It tadstes great with paratha, roti or puri, can be served on hot toast, makes an excellent filling for sandwiches and grilled toasts, is a yummy filling for canapies served with drinks, makes a great pulao when added to cooked rice. I am sure there are many, many more ways to enjoy it. Would love to hear about your way...

Ingredients
250 gms paneer(cottage cheese. Cut into very small pieces(1 cm)
1 medium sized onion finely chopped
2 large tomatoes finely chopped
1 inch piece ginger finely chopped
2 green chillies finely chopped
Few coriander leaves finely chopped
Half teaspoon ajwain
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon cummin seed powder(jeera)
1/4 teaspoon red chilli powder
Salt to taste
3 tbsp oil

Procedure
Heat a thick bottomed kadai or pan. Add oil and when hot add ajwain seeds and allow to splutter.Add green chillies, ginger and onion and stir for a few minutes till onions are translucent or light pink in colour. Now add chopped tomatoes and cover the pan for 2-3 mins and reduce flame. After a couple of mins open the lid and add dry spices and continue to stir for a couple of mins till the tomatoes and onions are well blended. Now add chopped paneer and salt,cover the pan and cook for a min or two. Serve hot garnished with chopped coriander leaves accompanied with hot roti, nan or puri.

Steamed Eggplant with Toppings

August or Shravan is the month where many people do not eat non –veg food and fast and are always looking out for interesting vegetarian recipes to try out . Here’s one which is easy to make and doesn’t take too much time I am sure will be liked by all who love brinjal or eggplant.

Ingredients:

• 3 medium sized eggplants (Brinjals - use Bharta Brinjals)
• 2 large onions finely chopped
• 2 medium sized tomatoes finely chopped
• 2 green chillies
• 1” pc. Ginger finely chopped
• Few coriander leaves finely chopped
• 1\4 tsp. garam masala powder
• 6 tbsp. Oil
• Salt and Pepper to taste

Procedure:

Slit Eggplants in half lengthwise. If eggplants are about 6-8 inches in length cut each half into 2 horizontally so you have four pieces from each. Soak in salt water and keep aside for a few minutes.

In a non-stick pan heat 4 tbsps oil and fry the eggplant pieces till golden brown on both sides. Remove from pan and keep on a clean white paper.

Topping:

Heat non-stick pan and put 2 tbsps oil. Add green chillies and ginger. Stir for a minute and add chopped onions. Saute for a minute or two, now add tomatoes, garam masala powder, salt, mix well and cover pan with fitting lid. Cook on low flame for a few minutes till tomatoes and onions are soft and blended. Put off flame. With a spoon spread the tomato mixture evenly on one side of each egg plant piece. Arrange eggplant pieces back in the pan. Garnish with coriander leaves, cover and cook on low flame for a couple of minutes till eggplant pieces are hot and soft. Serve. Goes well with dal-rice, or chapatti.