THE CHANDELA CUISINE

OF
MADHYA BHARAT
THE CHANDELAS, WHO RAISED TO POWER DURING THE
EARLY 10
TH
CENTURY A.D.HAD THEIR CAPITAL AT KHAJURAHO,
DECORATED THE PLACE WITH POND & TEMPLES. ACCORDING
TO THE LOCAL TRADITION THERE WERE EIGHTY FIVE
TEMPLES BUT NOW TWENTY FIVE STANDS IN VARYING
STAGES OF PRESERVATION.
THERE WAS NEITHER ANY SEPARATE TERRITORY CALLED AS
BUNDELKHAND & NOR ANY OF ITS POLITICAL IDENTITY, IN THE
PAST. HISTORIANS BELIEVE THAT MODERN BUNDELKHAND
REPRESENTTHE ENTIRE TERRITORY RULED BY CHANDELAS.
THE TERM BUNDELKHAND WAS USED WHEN RAJPUT INVADED
THIS AREA. BUNDELKHAND WAS EARLIER KNOWN BY VARIOUS
NAMES i.e. DASHAN, PADMAVATI.
ACCORDING TO LEGENDS THE BUNDELAS ORIGINATED FROM
THE GAHARWAR! FAMILY OF KASHI, WHO WERE
DESCENDENTS OF KUSH! " LORD RAM#S SON.
IT IS SAID THAT KARTRAJ, A DESCENDENT OF LUV! WAS
ADMIRED BY PANDITS TO ORGANISE A RITUAL TO PREVENT
THE EVIL INFLUENCE. THROUGH THIS THEY CAME TO BE
KNOWN AS GAHARWAR!. THESE GAHARWARS LATER BECAME
FAMOUS AS BUNDELAS!.
1
THE REASON OF BUNDELKHAND HAS BEEN MENTIONED THE
GREAT EPICS OF RAMAYANA & MAHABHARATA. OUR GREAT
SAGE HAS ENHANCED THE CULTURE OF OUR COUNTRY WITH
THEIR VAST KNOWLEDGE DERIVED FROM THIS PLACE OF
WORSHIP. FOR A LONG TIME BUNDELKHAND REMAINED A
PLACE OF CONJUGATION BETWEEN ARYANS & NON ARYANS.
THE ART & THE CRAFT HAS ALSO BEEN HIGHEST DRAWER,
JAYSTAMBH OF AREA & ANCIENT INSCRIPTIONS & ENGRAVED
ON STONES AT BARAHMURTHI ARE SOME E$AMPLES OF
ARTISAN SKILL OVER HERE. THE TEMPLE OF DEVGARH &
KHAJURAHO DEPICTS THE MARVEL OF THEIR ARTECHETURAL
SKILL.
IMMORTAL MUSIAN LKE TANSEN & MADHUR ALI HAS
BROUGHT LAUREL TO THIS REGION OF MADHYA BHARAT.
DURING THE ROLE OF CHANDELA DYNASTY, THE TEMPLE
ERACTED IS THE MOST BEAUTIFUL CREATION OF INDIAN
ARCHITECTURE OF NAGAR STYLE.THOSE IS THE FLAWLESS
EVIDENCES OF THEIR ULTIMATE RELIGIOUS TOLERANCES.
THE TEMPLES BUILDINGS, CASTLES & PONDS ARE THE
PROUD E$AMPLES OF THEIR CULTURAL HERITAGE.THE
HISTORY OF BUNDELKHAND IS STILL LIVING BY TE POEM, &
WILL BE EVER REMEMBERED BY THEIR FAMOUS POETS,
KINGS, MUSICIANS, & FREEDOMFIGHTERS.
THE PEOPLE OF MADHYA BHARAT% BUNDELKHANAD HAVE A
LIKING FOR A DELICATELY COOKED DISHES OF VARIOUS
TASTES AND FLAVOURS TASTES AND FLAVOURS& BOTH
2
VEGETARIAN DISHES. THE METHOD OF COOKING VARIES
FROM STEWING, ROASTING, BROLING, BRAESING AND
FRIYING. THE RAJPUT WERE FOUND OF NON VEGETARIAN
DISHES I.E. MUTTON, FISH AND GAMES " SPECIALLY HUNTED.
THESE WERE COOKED IN DESI GHEE AND FLAVOURED WITH
CLOVES, CINNAMON, ILAICHEE PHOOL PATTHAR PHOOL,
PEPPERCORNS,SHAHI JEERA AND SAFFRON, AND PREFERED
THE ! DUM! STYLE OF COOKING. THIS REGION IS COVERED BY
ITS ADJOINING AREA HAD SOME INFLUENCE OF COOKING
STYLE OF UTTAR PRADESH AND RAJASTHAN ALSO. SOME OF
THE POPULAR DISHES FROM THIS REGION ARE '.
3
FALSA KA SARBAT
FALSA 1 KG
SUGAR () GRMS
SALT TO TASTE
ROASTED CRUSHED CUMIN ) GRMS
WATER * LTR
METHOD+,
1. CLEAN & WASH FALSA, MASH WITH THE HELP OF PALM.
*. ADD WATER, MI$ AND PASS THROGH CONICAL
STRAINER.
-. ADD SALT AND SUGAR AND DISSOLVE IT PROPERLY.
.. SERVE CHILLED GARNISHED WITH CRUSHED CUMIN ON
TOP AND CUBE OF ICE.
4
TEETAR KA RASODAN
TEETAR 1 NO
PIPPAL# 1) GRMS
DRY GINGER 10 GRM
SHAHI JEERA * GRMS
CORIANDR SEED * GRMS
SALT TO TASTE
GINGER GARLIC *) GRMS
CORIANDER LVS *) GRMS
GR. CHILLI - NO
ANARDANA -0 GRMS
ILAICHEE PHOOL ) PCS
PATTHAR PHOOL * GRMS
TURMERRIC PDR . GRMS
MACE - GRMS
TOMATOES )0 GRMS
METHOD+,
1. MARINATE THE TEETAR WITH GINGER GARLIC PASTE,
TURMERRIC PDR, SALT & KEEP ASIDE.
*. PREPARE A POWDER OR GRIND THE ABOVE MASLAS,
PIPPAL, DRY GINGER, SHAHI JEERA.
-. BROIL & CRUSH GARLIC GINGER.
5
.. MI$ WITH GROUND MASALA. PUT INTO WATER ADD
MARINATED TEETAR & REMAINING MASALAS CHOPPED
TOMATOES.
). BRING IT TO BOIL, TILL IT BECOME 1/-
RD
, 0E$TRACTION OF
FLAVOUR & NUTRITION TAKE PLACE HERE1.
2. STRAIN & TASTE SEASONING, SERVE HOT GARNISHED
WITH FINE CHOPPED CORIANDER LEAVES.
6
MURAR KE KEBAB
KAMAL KAKDI 1 KG
BENGAL DAL *)0 GMS
CORIANDER SEEDS 10 GM
WHOLE RED CHILLIES . NOS
CINNAMONS STICK - GMS
CLOVES ) NOS
PEPPERCORNS ( GMS
NUTMEG 3 NO
MACE * GMS
OIL FOR FRYING
GR. CHILLIES 1) GMS
GINGER *0 GMS
GARLIC *) GMS
CORIANDER LEAVES .) GMS
PURE GHEE 1*) GMS
TURMERIC PDR 10 GMS
SALT TO TASTE
METHOD+,
1. CLEAN, WASH AND CUT LOTUS ROOTS INTO THIN
ROUNDELS AND BLANCH THEM IN SALTED AND TURNERIC
WATER.
*. PICK, WASH AND SOAK BENGAL GRAM.
-. CHOP FINELY GINGER, GARLIC AND GREEN CHILLIES.
7
.. HEAT GHEE IN A THICK BOTTOM PAN ADD WHOLE SPICES
0E$CEKPT NUTMEG1. SAUTE THEM SLIGHTLY AND ADD
GINGER AND GARLIC TOO.
). ADD LOTUS ROOTS, ROOTS BENGAL GRAM, TURMERIC
PDR, SALT.COOK THEM ON SLOM FIRE TILL TENDER.
2. COOL THIS MI$TURE AND ADD CHOPPED GREEN
CHILLIES, CORIANDER LEAVES AND GRATED NUTMEG.
4. PASS THROGH MINCING MACHINE. TASTE AND ADJUST
SEASONING.
(. PREPARE SMALL SI5E BALLS & THEN FLATTEN THEM
SLIGHTLY.
10. DEEP FRY THEM IN HOT OIL UNTILL GOLDEN COLOUR
ON BOTH SIDE.
6. SPRINKLE CHAT MASALA & SERVE.
8
RAAN KEBAB KESARI
LEG OF MUTTON * NO
CORINDER PDR 100 GRMS
ONION -00 GRMS
GINGER GARLIC *00 GRMS
GARAM MASALA )0 GRMS
GR. CHILLI )0 GRMS
RED CHILLI PDR *0 GRMS
SALT TO TASTE
CURD 1)00 ML
PAPAYA 100 GRMS
METHOD+,
1. CLEAN THE LEG OF MUTTON& PIERCE IT WITH A SHARP
NEEDLE.
*. HANG THE CURD IN MUSCLIN CLOTH.
-. PREPARE GINGER, GARLIC, & GR.CHILLI PASTE.
.. USE 3 OF THE PASTE, SALT & MARINATE THE LEG & KEEP
IT ASIDE.
). BEAT CURD & ADD SAFFRON, CORIANDER PDR, GARAM
MASALA, YELLOW CHILLI PDR & MUSTARD OIL, MI$ WELL.
2. MARINATE THE LEG AGAIN WITH THE MI$TUREOF CURD
& GIVE REST FOR 1 3 HRS.
4. SPIT ROAST TILL IT IS DONE BASTE FREE7UENTLY.IN
BETWEEN.
9
(. PREPARE ONION PASTE & APPLY ON THE LEG, COOK
AGAIN TILL THE RAW FLAVOUR GOES OFF.
6. SERVE IT WITH MINT CHUTNEY.
10
BHAWANI KOFTA
COTTAGE CHEESE 4)0 GRMS
MINT LVS 1)0 GRMS
CORIANDER LVS 1)0 GRMS8
SPINACH * KG
TOMATOES -)0 GRMS
CASHEWNUT 1)0 GRMS
SULTANAS 1)0 GRMS
FENNEL *) GRMS
KASOORI METHI 10 GRMS
GR. CHILLI *) GRMS
YELLOW CHILLY PDR *0 GRMS
SALT TO TESTE
GINGER )0 GRMS
GARLIC )0 GRMS
FRESH CREAM 100 ML
POTATOES -*) GRMS
GARAM MASALA *0 GRMS
GHEE 14) GRMS
FAT FOR FRYING
WHOLE RED CHILLIES . NOS
CORNFLOUR )0 GRMS
11
METHOD+,
1. CLEAN, WASH, BLANCH SPINACH AND MAKE PUREE.
*. CHOP FINELY MINT, CORIANDER LEAVES, TOMATOES,
AND GREEN CHILLIES.
-. BOIL AND GRATE POTATOES. GRATE COTTAGE CHEESE
AND ADD LITTLE SEASONING AND CORNFLOUR. MI$ IT
PROPERLY.
.. DEVIDE IN TO E7UAL SI5E BALLS, STUGG THEM WITH
CASHEWNUTS, SULTANASA & CHOPPED INGREDIENTS.
). DEEP FRY THEM TILL LIGHT GOLDEN IN COLOUR.
2. HEAT GHEE IN A PAN, ADD KASOORI METHI, WHOLE RED
CHILLI, FENNEL & SAUTE.
4. ADD GINGER GARLIC PASTE, SLIT GREEN CHILLI, SAUTE
SLIGHTLY, ADD SPINACH PUREE, COOK UNTILL IT LEAVES
SIDE OF THE PAN.
(. ADD YELLOW CHILLI PDR, SALT & REMAINING MINT
LEAVES& TOMATOES.
6. COOK ON SLOW FIRE, ADD FIED KOFTAS SERVE HOT
GARNISHED WITH FRESH CREAM ON TOP.
12
THADE BHATE
SMALL BRINJAL 1 KG
ONION -)0 GRMS
TOMATOES 1)0 GRMS
GINGER *) GRMS
GARLIC )0 GRMS
GR. CHILLI *) GRMS
ANARDANA PDR *0 GRMS
SALT TO TASTE
CUMIN SEED *0 GRMS
RED CHILLI WHOLE 10 GRMS
TURMERRIC PDR 10 GRMS
GARAM MASALA ) GRMS
GHEE **) GRMS
CORIANDER LEAVES *) GRMS
METHOD+,
1. WASH & CUT BRINJALS IN TO 7UARTERS 0DO NOT
DETETCH THEM FROM STEM1.
*. GRIND TOGETHER ONION, GINGER, SALT GARLIC,
GR.CHILLI, TURMERRIC PDR.
-. STUFF THIS MI$TURE IN BRINJAL & KEEP THEM ASIDE.
.. HEAT GHEE IN IRON KADHAI ADD CUMIN & RED CHILLI,
CRACKLE.
13
). ADD STUFF BRINJALS INTO KADHAI, COOK THEM ON
SLOW FIRE, WITH THE LID.
2. PUT THEM UPSIDE DOWN ONCE & MAKE THEM GOLDEN
FROM OTHER SIDE TOO.
4. SPRINKLE ANARDANA ON TOP & MI$.
(. ARRANGE THEM IN A DISH WITH FINELY CHOPPED
CORIANDER LEAVES.
14
DAL PANCHMEL
TUAR DAL *00 GRMS
MASOOR DAL *00 GRMS
URAD DAL *00 GRMS
MOONG DAL *00 GRMS
CHANA DAL *00 GRMS
CUMIN SEED *0 GRMS
ASAFOITIDA - GRMS
RED CHILLI WHOLE . PCS
TURMERRIC PDR 10 GRMS
SALT TO TASTE
GHEE *00 GRMS
RED CHILLI PDR *0 GRMS
SAKORA 1 NO
METHOD+,
1. CLEAN, WASH & COOK TOGETHER ALL THE DALS WITH
SALT & TURMERRIC PDR.
*. WHEN COOKED, MAKESAKORA RED HOT, HOLD IT WITH
THE HELP OF TONG.
-. ADD GHEE, CUMIN, WHOLE RED CHILLI, 9:; ASAFOITIDA
& ALLOW THEM TO COOK.
.. ADD RED CHILLI PDR & PUT THE SAKORA IN BOILING DAL.
). COVER IT IMMIDIATLY & SERVE AS IT IS.
15
MURGH CHANDELA
DRESSED CHICKEN 1 KG
WHOLE RED CHILLI -,. NO
GREEN CHILLI 1) GRMS
ONION *)0 GRMS
TURMERIC PDR 1) GRMS
RED CHILLI PDR 10 GRMS
CORIANDER PDR .) GRMS
STAR ANISEED * NO
CUMIN SEEDS ( GRMS
MACE * GRMS
NUTMEG PDR A PINCH
SALT TO TASTE
TOMATOES *)0 GRMS
FENUGREEK SEED * GRMS
BAY LEAF * PC
BLACK CARDAMOM * NO
GR. CARDAMOM ( PCS
DASI GHEE *)0 GRMS
METHOD+,
1. CUT CHICKEN INTO CURRY SI5E.
*. MARINATE IT WITH 3 OF GINGER GARLIC PASTE,
TURMERRIC PDR, SALT, & RED CHILLI PDR.
-. CUT ONION INTO 3 ROUNDLES, CHOP TOMATOES.
16
.. HEAT GHEE ADD ALL WHOLE SPICES, CRACKLE.
). ADD ONION RING, GINGER, GARLIC PASTE, & BHUNO TILL
IT LEAVES OIL, & BECOMES GOLDEN BROWN.
2. NOW ADD POWDERED MASALAS & CHICKEN, COOK ON
SLOW FIRE.
4. ADD CHOPPED TOMATOES & AGAIN KEEP ON COOKING.
(. ADD POWDERED NUTMEG, GARAM MASALA & COPPED
CORIANDER LEAVES.
ADRAKHI KESARIYA CHAWAL
17
BASMATI RICE 1 KG
GINGER *)0 GRMS
GHEE *00 GRMS
BAY LEAF * NO
GR.CARDAMOM - PCS
PEPPER CORNS ) GRMS
SAFFRON 1 GRM
METHOD+,
1. PICK, WASH & SOAK RICE.
*. PREPARE HALF OF GINGER INTO PASTE & 3 OF THE
GINNGER INTO FINE JULLIENS.
-. HEAT GHEE IN A DEGCHI, ADD WHOLE SPICES, & GINGER
PASTE, SAUTE.
.. ADD DRAINED & PRE SOAKED RICE SAUTE TILL EACH
GRAIN IS COATED WITH GHEE.
). ADD HOT WATER & PREPARE PULAO.
2. ADD GINGER JULLIENS PUT THEM ON DUM,OPEN &
SERVE.
BESANI ROTI
18
BESAN 0GRAM FLOUR1 4)0 GRMS
WHOLE WHEAT FLOUR -)0 GRMS
CUMIN SEED 10 GRMS
AJWAIN ) GRMS
DRY GINGER 10 GRMS
ROCK SALT TO TASTE
PEPPER CORNS ) GRMS
BAY LEAF * PCS
CINNEMON STICK 1 PC
CLOVES . GRMS
GR. CARDAMOM * PC
GARLIC 1) GRMS
GHEE -)0 GRMS
METHOD+,
1. SEIVE TOGETHER FRAM FLOUR, WHOLE WHEAT FLOUR.
*. POWDER ALL THE MASALAS ADD TO FLOUR ALONG WITH
SALT.
-. ADD1/-
RD
OF GHEE RUB & MI$ WELL.
.. PREPARE MEDIUM SOFT DOUGH& DEVIDE THE DOUGH IN
E7UAL SI5E BALLS.
). ROLL & PREPARE CHAPATIES.
2. APPLY GHEE ON EACH ROTI, & SERVE.
19
BARSATI CHUTNEY
RED CHILLI WHOLE *0 GRMS
CORIANDER SEED -0 GRMS
GARLIC *0 GRMS
SALT TO TASTE
LEMON * NO
METHOD+,
1. FRIND TOGETHER RED CHILLI, CORIANDER SEED &
GARLIC ON THE GRINDING STONE TO A FINE PASTE.
*. ADD SALT & LEMON JUICE.
-. MI$ WELL & SERVE AS ACCOMPANIMENT.
20
SEETAPHAL KA RAITA
(YELLOW PUMPKIN WITH CURD)
YELLOW PUMPKIN 1 KG
CURD * KG
SALT TO TASTE
RED CHILLI PDR 1) GRMS
CUMIN SEED 1) GRMS
ASAFOITIDA - GRMS
METHOD+,
1. PEEL, BOIL & MASH PUMPKIN.
*. BEAT WELL CURD & MI$ WITH PUMPKIN.
-. ADD SALT, & RED CHILLI PDR.
.. ROAST ASAFOITIDA, CUMIN & CRUSH.
). SPRINKLE ON TOP & SERVE COLD.
21
KAITH KI CHUTNEY
KAITH * NO
RED CHILLI PDR ) GRMS
SALT TO TASTE
METHOD+,
1. ROAST KAITH ON BURNT COWDUNG CAKE.
*. SHELL & OBTAIN PULP MI$ WITH SALT & RED CHILLI PDR.
-. SERVE THE MI$TURE WELL SMOOTH.
22
RAS KHEER
SUGAR CANE JUICE ) LIT
BASMATI RICE ))0 GRMS
MILK - LIT
METHOD+,
1. SEIVE THE SUGARCANE JUICE & COOK IT IN DEGCHI.
*. WHEN -/.
TH
REDUCED ADD CLEAN & WASHED RICE TO IT.
-. KEEP IT ON SIMMERING PROCESS, UNTILL RICE IS WEEL
DONE OR FULLY MASHED.
.. SERVE WITH BOILED MILK.
DOBRI
23
MAHUA *)0 GRMS
MILK 1 3 LTR
CHAROLI NUTS *) GRMS
SHREDED ALMONDS *) GRMS
METHOD+,
1. WASH & RINSE MAHUA PROPERLY, SEVERAL TIMES.
*. BOIL IT WITH MILK STIRING OCCASIONALLY.
-. COOK IT TILL IT BECOMES CONSIDERABLY THICK, ADD
CHAROLINUTS.
.. IT CAN BE SERVED HOT OR COLD, GARNISHED WITH
SHREDED ALMONDS.
LATTA
24
MAHUA 200 GRMS
MAWA *)0 GRMS
CHAROLI NUT 100 GRMS
PURE GHEE )0 GRM
PEPPER CORNS 10 GRMS
GRATED COCONUT 4) GRMS
METHOD+,
1. BROIL MAHUA IN A THICK BOTTOM PAN, CRUSH
WHEN IT IS STILL HOT.
2. ADD PURE GHEECRUSHED PEPPER CORN,
CRUSHED CHAROLI NUTS & MI$ WELL.
-. ADD GRATED COCONUT, DEVIDE THEM IN SMALL
BALLS THEN FLATTEN THEM TO GIVE THE SHAPE
OF TIKKIES.
25
MURKA
MAHUA )00 GRMS
TIL SEEDS .)0 GRMS
GR. CARDMOM . GRMS
METHOD+,
1. BROIL MAHUA& TIL SEEDS SEPERATLY.
*. CRUSHED THEM SEPERATLY.
-. MI$ THEM WITH GROUND GREEN CARDMOM.
.. PREPARE THEIR LADDOO.
26
MALLPUA
WHOLE WHEAT FLOUR 4)0 GRMS
JAGGERY )00 GRMS
PURE GHEE 0FOR FRYING1 AS RE7UIRED
FENNEL )0 GRMS
SALT A PINCH
PAPPER CORNS 10 GRMS
CHAROLI NUTS )0 GRMS
METHOD+,
1. DISSOLVE JAGGERY IN WATER, ADD CRUSHEH PEPPER
CORNS, FENNEL, SALT & WHOLE WHEAT FLOUR.
*. PREPARE A BATTER OF POURING CONSISTANCY.
-. HEAT GHEE IN A FLAT KADHAI 0JALEBI KADHAI1.
.. POUR THE MI$TURE WITH THE HELP OF A LADDLE.
). THEY MUST HAVE THE SHAPE OF NEARLY POORI.
2. FRY FROM BOTH SIDES UNTILL GOLDEN & SERVE
INDESRE
27
RICE )00 GRMS
SUGAR -)0 GRMS
POPPY SEEDS *) GRMS
MILK -)0 ML
PURE GHEE 0FOR FRYING1 AS RE7UIRED
METHOD+,
1. SOAK RICE IN WATER AT LEAST ONE DAY, DRAIN, DRY &
GRIND THEM IN A FINE POWDER FORM.
*. MI$ WITH MILK, KEEP IT ASIDE FOR ),,,2 HRS AT NORMAL
TEMPERATURE.
-. MAKE SMALL TIKKIES & SPRINKLE LITTLE POPPY SEEDS
ON TOP.
.. FRY THSE TIKKIES IN MEDIUM HOT OIL UNTILL GOLDEN &
CRISPY.
). COOL & SERVE.
BESAN KE CHEELE
28
GRAM FLOUR 4)0 GRMS
WHOLE WHEAT FLOUR 4)0 GRMS
AJWAIN *0 GRMS
CORIANDER PDR *0 GRMS
MUSTARD OIL 100 ML
RED CHILLI PDR ) GRMS
SALT TO TASTE
METHOD+,
1. SEIVE GRAM FLOUR WITH SALT.MI$ ALL THE INREDIENTS
WITH WATER & FORM A THIN BATTER.
*. HEAT HOT PLATE & APPLY A LITTLE OIL.
-. SPREAD THIS MI$TURE IN THE ROUND FORM A THIN
PANCAKE.
.. TURN IT UPSIDE DOWN APPLY OIL & COOK.
). THIS ITEM CAN BE SERVED WITH GREEN CHUTNEY.
MATHHA VADA
29
URAD DAL
0WITHOUT SKIN1 )00 GRMS
BUTTER MILK * LIT
RAI ) GRMS
CORIANDER SEEDS 10M GRMS
RED CHILLI PDR ) GRMS
SALT TO TASTE
PIPPAL * GRMS
CUMIN SEEDS 10 GRMS
ASAFOITIDA * GRMS
MUSTARD OIL 0FOR FRYING1 AS RE7UIRED
METHOD+,
1. CLEAN WASH & URAD DAL FOR .<2 HRS.
*. DRAIN, GRIND TO A COARSLY, PASTE, ADD SALT,
ASAFOITIDA, BROILED CUMIN MI$ WELL.
-. HEAT NEAR ABOUT 100 ML OF OIL IN AN EARTHEN WARE
POT, ADD RED CHILL, RAI & TEMPER BUTTER MILK.
.. MAKE TIKKIES & FRY THEM IN MEDIUM HOT OIL UNTILL
GOLDEN ON BOTH SIDES.
). DRAIN & DIRECTLY PUT THEM IN BUTTER MILK.
2. SOAK THEM FOR .,) HRS.
4. SERVE THEM WITH RED CHILLI SPRINKLED ON TOP.
AWANRIYA
30
AMLA 0SEEDLESS1 )0 GRMS
ASAFOITIDA - GRMS
GRAM FLOUR -)0 GRMS
RED CHILLI PDR 10 GRMS
FENUGREEK SEEDS ) GRMS
SALT TO TASTE
TURMERRIC PRD 10 GRMS
OIL 14) ML
WHOLE RED CHILLI . " ) PCS
CORIANDER PDR 10 GRMS
GARAM MASALA ) GRMS
METHOD+,
1. HEAT OIL IN SKILLET & FRY AMLA & GRIND TO A FINE
PASTE.
*. MI$ GRAM FLOUR, CORIANDER PDR, RED CHILLI PDR,
TURMERRIC PDR, SALT ALONG WITH WATER MAKE A
THIN MI$TURE LIKE KADHI.
-. HEAT OIL IN A DEGCHI ADD ASAFOITIDA, FENUFREEK,
WHOLE RED CHILLI, WHEN EVERYTHING TURNS LIGHT
GOLDEN ADD GRAM FLOUR MI$TURE.
.. COOK THIS MI$TURE ON SLOW FIRE SIMMER FOR AT
LEAST 3 AN HOUR.
). ADD AMLA PASTE & MI$ WELL COOK FURTHER.
31
2. SPRINKLE GARAM MASALA & SERVE.
SAKSA
32
CHANA KI BHAJEE
0SAKSA1 *)0 GRMS
MOONG DAL 100 GRMS
RED CHILLI PDR 1) GRMS
ASAFOITIDA - GRMS
GARLIC CLOVES 10 " 1) PCS
CORIANDER PDR 1) GRMS
TURMERRIC PDR ) GRMS
GREEN CHILLI 1) GRMS
SALT TO TASTE
WHOLE WHEAT FLOUR *0 GRMS
OIL 100 ML
METHOD+,
1. BOIL MOONG DAL WITH TURMERRIC & SALT.
*. ADD SAKSA CHOPPED GREEN CHILLI, WATER IF
RE7UIRED.
-. ADD TAMARIND PULP, TURMERRIC PDR, CORIANDER
PDR, RED CHILLI PDR.
.. MI$ WHOLE WHEAT FLOUR WITH WATER & ADD TO
COOKING MATERIAL.COOK ON SLOW FIRE.
). TEMPER WITH ASAFOITIDA & CRUSHED GARLIC PODS.
2. ADJUST SEASONING.
NIGONA
33
GREEN CHANA 4)0 GRMS
SALT TO TASTE
RED CHILLI PDR 10 GRMS
TURMERRIC PDR )0 GRMS
ONION )00 GRMS
TOMATOES *00 GRMS
GREEN CHILLI . PC
GARLIC 10 CLOVES
GARAM MASALA ) GRMS
CORIANDER PDR *0 GRMS
CORIANDER LEAVES -) GRMS
METHOD+,
1. GROND GREEN CHANA COARSLY & COOK IT IN HALF OF
OIL TILL HALF DONE.
*. HEAT OIL IN DEGCHI ADD CUMIN ALLOW TO CRACKLE.
3. ADD CHOPPED GARLIC, ONION SAUTE ON SLOW FIRE.
.. ADD POWDERED MASALAS COOK & ADD CHOPPED
TOMATOES PREPARE GRAVY.
). ADD CHOPPED GREEN CHILLI & CHANA ADJUST
SEASONING.
2. SPRINKLE GARAM MASALA & CHOPPED CORIANDER
LEAVES.
34
PHULORI
URAD DAL -)0 GRMS
BUTER MILK * LIT
RED CHILLI PDR 10 GRMS
RICE 1*) GRMS
SALT TO TASTE
GREEN CHILLI 1) GRMS
ONION 1)0 GRMS
CORIANDER LVS *) GRMS
CUMIN SEEDS 10 GRMS
ROCK SALT TO TASTE
ASAFOITIDA * GRMS
WHOLE RED CHILLI .,) PCS
OIL 0FOR FRYING1 AS RE7UIRED
TAMARIND CHUTNEY AS RE7URIED
METHOD+,
1. SOAK DAL & RICE SEPERATLY, GRIND ON GRINDING
STONE.
*. MI$ WELL WITH RED CHILLI PDR, ROASTED CUMIN, SALT,
CHOPPED GREEN CHILLI, ASAFOITIDA, MAKE THIS
MI$TURE FLUFFY.
35
-. HEAT OIL MAKE PAKODI OF THE MI$TURE & ADD THEM TO
SALTED BUTTER MILK.
.. TEMPER WITH WHOLE RED CHILLI, WITH ASAFITIDA, &
CUMIN.
). SERVE THEM TOPPED WITH CHOPPED ONION,
CORIANDER LVS, RED CHILLI PDR, ROASTED CUMIN &
TAMARIND CHUTNEY.
36
BAFORI KI SABJEE
MOONG DAL .00 GRMS
ONION *)0 GRMS
CORIANDER SEEDS ) GRMS
GARLIC (, 10 CLOVE
GREEN CHILLI )0 GRMS
CORIANDER LVS *) GRMS
SALT TO TASTE
CUMIN SEED *0 GRMS
RED CHILLI PDR 10 GRMS
TOMATOES 1)0 GRMS
CORIANDER PDR 1) GRMS
MUSTARD OIL *00 GRMS
TURMERRIC PDR 10 GRMS
HING - GRMS
GARAM MASALA ) GRMS
METHOD+,
1. CLEAN WASH & SOAK MOONG DAL.
*. GRIND IT ON THE GRINDING STONE, & MI$ WITH
CHOPPED GR.CHILLI CORIANDER SEEDS, SALT, 3 OF
ASAFOITIDA.
-. MAKE SMALL MANGODI, STEAM THEM WELL, & KEEP
THEM ASIDE.
37
.. HEAT OIL IN A DEGCHI, ADD CHPPED GARLIC, GROUND
ONION, COOK ON SLOW FIRE.
). ADD REMAINING POWDERED MASALA, STIR WELL.
2. ADD CHOPPED TOMATOES, MAKE THE CONTENT IN
GRAVY FORM, AND ADJUST SEASONING.
4. SIMMER THE GRAVY WITH STEAMED BALL.
(. SPRINKLE GARAM MASALA & CHOPPED CORIANDER LVS.
38
BATONIYA
(KARARI KADHI)
MOONG DAL )00 GRMS
FENUGREEK SEEDS 10 GRMS
BUTTER MILK * LIT
HING . GRMS
RED CHILLI PDR 10 GRMS
TURMERRIC PDR 10 GRMS
CORIANDER PDR -) GRMS
GARAM MASALA ) GRMS
OIL 1*) ML
METHOD+,
1. SOAK GRAM IN WATER FOR 2, ( HRS.
*. GRIND 3 OF THE DAL COARSLY, ADD SALT & PREPARE
POKODI.
-. GRIND REMAINING DAL INTO A FINE PASTE, MI$ WITH
BUTTER MILK,ADD TURMERRIC PDR, RED CHILLI PDR,
SALT, CORIANDER PDR,COOK ON SLOW FIRE.
.. STIR IN BETWEEN.
). SIMMER FOR *) MIN. ADD PAKODI.
2. TEMPER WITH ASAFOITIDA & FENUGREEK SEEDS.
39
JHARIYA KI KADHI
GRAM FLOUR .00 GRMS
ASAFOITIDA . GRMS
FENUGREEK SEED 1) GRMS
BUTTER MILK *.)00 ML
CORIANDER PDR *) GRMS
TURMERRIC PDR 1) GRMS
GARAM MASALA ) GRMS
SALT TO TASTE
OIL *00 ML
RED CHILLI PDR 1) GRMS
METHOD+,
1. MI$ = TH OF GRAM FLOUR WITH ASAFOITIDA, RED CHILLI
PDR, SALT, TURMERRIC PDR.
*. PREPARE SEV BY PASSING THEM THROUGH A THICK
JHARA, ON BOILING WATER.
-. USE REMAINING GRAM FLOUR WITH BUTTER MILK &
POWDERED MASALA PREPARE KADHI.
.. ADD SEAMED SEV, SIMMER.
5. SPRINKLE GARAM MASALA, & SERVE.
40
ALOO BARBATI
POTATOES 4)0 GRMS
BARBATI -)0 GRMS
OIL 100 ML
CUMIN 10 GRMS
TURMERRIC PDR 10 GRMS
RED CHILLI 1) GRMS
CORIANDER PDR *) GRMS
GARAM MASALA ) GRMS
SALT TO TASTE
TOMATO 100 GRMS
METHOD+,
1. WASH, PEEL POTATOES & CUT THEM INTO CUBES.
*. WASH & CUT BARBATI IN CUBES.
-. HEAT OIL IN IRON SKILLET CRACKLE CUMIN.
.. ADD ALL THE MASALAS, IMMEDIATELY PUT THE
POTATOES & BARBATI TOGETHER.
). MI$ WELL & ADD SALT TOO, COVER & COOKON SLOW
FIRE.
2. WHEN NEARLY COOKED, ADD CHOPPED TOMATOES, PUT
THEM UPSIDE DOWN.
4. FINISH IT WITH GARAM MASALA SPRINKLED ON TOP.
41
BHUTTE KI KEES
BHUTTE 0CORN1 1 KG
DESI GHEE *00 GRMS
LEMON 2 NO
SALT TO TASTE
GREEN CORIANDER 100 GRMS
GREEN CHILLI )0 GRMS
METHOD+,
1. GRIND THE BHUTTA COARSELY
*. HEAT THE TAWA ADD BHUTTA & SAUTE IT MEDIUM FLAME
TILL COOKED.
-. TAKE IT OUT IN BOWL ADD LEMON JUICE, SALT, CHOPPED
CORIANDER LEAVES & CHOPPED GREEN CHILLI.
.. SERVE IT STEAMING HOT.
42
ALOO PATTIES
POTATOES 1 KG
GRATED COCONUT *00 GRMS
SALT TO TASTE
CUMIN PDR *) GRMS
CORIANDER LVS 100 GRMS
CORN FLOUR# 100 GRMS
OIL/ GHEE -00 ML
METHOD+,
1. BOIL THE POTATOES & MASH IT.
*. SEASON IT WITH SALT & CUMIN PD.
-. ADD CORN FLOUR MAKE THE BALLS OF POTATOES &
STUFF IN GRATED COCONUT IN IT.
.. FRY IT IN MEDIUM HOT OIL TILL GOLDEN COLOUR.
). SERVE IT WITH TOMATO KETCHUP OR GREEN CHUTNEY
43
SEV TAMATER KI SABJEE
TOMATOES DICES 1 KG
LAUNG SEV 1)0 GRMS
GHEE 1)0 GRMS
RED CHILLI PDR )0 GRMS
CUMIN SEEDS *) GRMS
GINGER, GARLIC PASTE 4) GRMS
CHOPPED GREEN CHILLI )0 GRMS
CHOPPED CORIANDER LVS 100 GRMS
CORIANDER PDR *) GRMS
JEERA PDR *)GRMS
SALT TO TASTE
METHOD+,
1. HEAT GHEE ADD CUMIN SEEDS LET IT CRACKLE.
*. ADD GINGER GARLIC PASTE & ALL THE SPICES & SAUTE.
-. ADD TOMATOES, &COOK ON SLOW FIRE.
.. SPRINKLE LAUNG SEV & GARNISH WITH CORIANDER LVS.
44
SABODANA KHICHADI
SABODANA )00 GRMS
PURE GHEE 1)0 GRMS
PEANUT 100 GRMS
POTATOES 1)0 GRMS
CHOPPED GREEN CHILLI )0 GRMS
CORIANDER LVS 100 GRMS
SALT TO TASTE
LEMON ) NO
METHOD+,
1. SOAK SABODANA IN WATER FOR TWO HOURS.
*. BOIL THE POTATOES & CUT INTO SMALL CUBE.
-. DRAIN SABODANA.
.. HEAT GHEEIN A PAN, ADD PEANUT & GREEN CHILLI &
SAUTE.
). ADD POTATOES & SABODANA, COVER & COOK.
2. ADJUST SASONING & SPRINKLE LEMON JUICE.
4. SERVE HOT.
45
DAL BAFLE
TUAR DAL )00 GRMS
TURMERRIC PDR 10 GRMS
GHEE *)0 GRMS
JEERA )0 GRMS
ASAFOITIDA ) GRMS
SALT TO TASTE
FOR BAFLE
WHOLE WHEAT FLOUR 1 KG
MEETHA SODA 1 PINCH
RED CHILLI PDR ) GRMS
CUMIN 10 GRMS
TURMERRIC PDR ) GRMS
OIL )0 ML
PURE GHEE 1 KG
SALT TO TASTE
METHOD+,
1. CLEAN & WASH DAL & COOK WITH SALT, TURMERRIC
PDR.
*. TEMPER WITH PURE GHEE, JEERA, ASAFOITIDA.
46
FOR BAFLE
1. COMBINE WHOLE WHEAT FLOUR, SALT, MEETHA SODA.
RED CHILLI PDR, CUMIN, OIL & MI$ TOGETHER.
*. DEVIDE THE DOUGH IN TO E7UAL SI5E BALLS.
-. BOIL WATER IN A LARGE VASSEL & PUT THESE BALLS IN &
BOIL THEM.
.. DRAIN & CUT INTO TWO PIECES.
). FRY THE CUT PIECES IN HOT GHEE TILL GOLDEN.
2. SERVE IT WITH DAL, TOPPED WITH LOTS OF GHEE.
47
USAL
SPROUTED MOONG 100 GRMS
SPROUTED MOTH DAL 100 GRMS
CUMIN SEEDS *0 GRMS
ASAFOTIDA ) GRMS
CHOPPED ONION )0 GRMS
CHOPPED TOMATOES )0 GRMS
GARLIC *) GRMS
TURMERRIC PDR ) GRMS
SALT TO TASTE
CHOPPED CORIANDER *) GRMS
METHOD+,
1. HEAT OIL & ADD CUMIN SEEDS CRACKLE & ASAFOITIDA.
*. ADD CHOPPED ONION SAUTE TILL THEY BECOME
TRANSCULENT.
-. ADD TOMATOES & THEN GARLIC, SAUTE.
.. ADD SPROUTED DALS, TURMERRIC PDR, SALT, & ADD
WATER.
). BRING TO BOIL, UNTILL SPROUTES GETS FULLY COOK.
2. GARNISH WITH CORIANDER LEAVES & SERVE WITH PAO
BUNS OR POHA.
48
SHIKANJI
LEMON JUICE )0 ML
GINGER JUICE 1 TBL SPOON
SUGAR 4) GRMS
WATER 1 LIT
METHOD+,
1. COMBINE LIME JUICE & GINGER JUICE IN A BOWL.
*. HEAT WATER & SUGAR TOGETHER BOIL FOR -0 SEC. &
COOL THE SUGAR SYRUP.
-. STIR IN LIME & GINGER JUICE MI$TURE & CHILL.
.. TO SERVE, ADD * TBL SPOON OF SYRUPTO A GLASSOF
CHILLED WATER, & ADD SOME CRUSHED ICE.
49
MAWA BATI
MAWA 200 GRMS
CORN FLOUR 100 GRMS
PANEER *)0 GRMS
PURE GHEE -00 GRMS
CARDAMOM )0 GRMS
SAFFRON 1 GRM
SUGAR SYRUP 1 LIT
METHOD+,
1. MI$ THE )00 GRMS OF MAWA, CORN FLOUR & PANEER.
*. ADD CRUSHED CARDAMOM & SAFFRON.
-. KNEAD WELL & GIVE THE CYLINDERICAL SHAPE & STUFF
WIYH MAWA.
.. DEEP FRY IN GHEE UNTILL GOLDEN.
). DRAIN & PUT THEM IN THE SUGAR SYRUP.
50
PAPDEE
GRAM FLOUR *)0 GRMS
RED CHILL PDR 1) GRMS
AJWAIN 10 GRMS
SALT TO TASTE
HING * GRMS
OIL 0FOR FRYING1 AS RE7UIRED
WATER AS RE7UIRED
METHOD+,
1. SEIVE THE GRAM FLOURS WITH SALT & MI$ ALL THE
INGRENDIENTS.
*. PREPARE TIGHT DOUGH& KNEAD IT WELL WITH THE HELP
OF WATER.
-. DEVIDE THEM IN E7UAL SI5E SMALL BALLS, ROLL THEM
IN ROUND SHAPE AS THIN AS POSSIBLE.
.. FRY THEM IN HOT OIL WITHOUT COLOURING THEM.
). THEY ARE SUPPOSED TO BE AS CRISPY AS PAPAD.
51
MAWA GUJIA
REFIND FLOUR )00 GRMS
OIL 0MOIN1 *0 ML
SALT A PINCH
GHEE 0FOR DEEP FRYING1 AS RE7UIRED
FOR STUFFING
MAWA )00 GRMS
SAFFRON 3 GRMS
POWDERED SUGAR -4) GRMS
CHAROLI NUTS 4) GRMS
GR. CARDAMOM ) GRMS
CASHEW NUTS )0 GRMS
ALMONDS )0 GRMS
GRATED COCONUT *) GRMS
METHOD+,
1. COOK MAWA ON SLOW FIRE UNTILL LIGHT GOLDEN, &
COOL.
2. ADD REMAINING INGREDIENTS, KEEP THEM ASIDE.
-. SEIVE THE REFIND FLOUR WITH SALT. ADDOIL FOR MOIN
& MI$ WELL.
.. PREPARE TIHGT DOUGH, GIVE REST TO THE DOUGH.
). DEVIDE IT INTO SMALL SI5E BALLS.
52
2. ROLL THEM INTO POORI SHAPE, STUFF THE STUGGING.
4. FOLD IT INTO THEHALF MOON SHAPE& SEAL THE EDGES
0THIS CAN BE DONE WITH THE HELP OF A SPECIAL TYPE
OF KARANJIYA MOULD ALSO1.
(. FRY THEM IN MEDIUM HOT GHEE, REMOVE & SERVE
THEM ON ROOM TEMPERATURE.
53