Presenting the bestselling recipes from Jodhpur, the land of the kings.
Mumbai-based food consultant Geetanjali Gurbaxani has chronicled her gourmet trip to Jodhpur, Rajasthan and turned it into a book.
Jodhpur -- An insight to a gourmet destination presents a wide range of recipes from the royal kitchens of the city.
We bring you some recipes from the book courtesy chef M A Sayyad from Ranbanka Palace, a heritage property.
Ker Sangri
Serves 4
Ingredients
- 1 tbsp ker
- ½ cup yogurt
- 1 tbsp oil
- 2 whole red chillies
- Ajwain
- ½ tsp turmeric powder
- 1 tsp garlic, chopped
- 2 tbsp coriander leaves
- 1 cup sangri
- 1 tbsp garlic paste
- 1 tbsp desi ghee
- ½ tsp amchoor powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
Method
- Soak the ker and sangria in adequate water for 2 hours.
- Boil it for 10 to 12 minutes till al dente.
- Heat oil and ghee in a kadai.
- When hot, add in the chopped garlic, whole red chillies, garlic paste, ajwain, amchoor powder, red chilli powder, turmeric powder and coriander powder.
- Saute for a minute then add in the beaten yogurt. Mix well.
- Add in the ker and sangri.
- Adjust seasonings.
- Garnish with chopped coriander leaves. Serve hot.
Jodhpuri Bharwan Karela
Serves 6
Ingredients
- 6 karelas
- 1 tbsp desi ghee
- 1 tsp red chilli powder
- 1 tbsp ginger garlic, chopped,
- 1 tbsp oil
- ½ tsp turmeric powder
- 2 tsp coriander powder
- ½ cup onion chopped
- ½ tsp amchoor powder
- ½ tsp garam masala powder
- ½ tsp cumin seeds
- 1 tsp garlic hopped
- 2 tbsp coconut powder
- ½ tsp mustard seeds
- 3 tbsp tomatoes chopped
- Coriander leaves to garnish
- Salt to taste
- Oil for deep frying
Method
- Peel the karelas and keep the trimmings aside.
- Slit the karela lengthwise and remove the seeds.
- Apply turmeric powder and salt to the karela. Keep aside for 2 -3 hours.
- To make the stuffing, heat oil in a kadai.
- When hot, add in the cumin seeds, mustard seeds.
- When they crackle, add in the chopped ginger garlic and saute it.
- Add in the chopped onion, tomatoes, turmeric powder, amchoor powder, garam masala powder, coriander powder, red chilli powder, coconut powder and salt.
- Saute till the mixture leaves the oil.
- Drain water from karelas and stuff this filling into them.
- Tie with a cotton thread.
- Heat oil in a kadai.
- When hot, add in the karelas one at a time.
- Fry till they are evenly golden brown in colour.
- Cut the thread and serve hot.
Laal Maans
Ingredients
- 500 gm mutton, cut into cubes
- 4 tbsp desi ghee
- 2 tbsp garlic, chopped
- 2 tbsp garlic paste
- ½ cup curd
- ½ tsp black peppercorns
- 3 green cardamoms
- 2 cardamom masala
- 3 tbsp oil
- 100 gm mathania, whole red chilies
- A pinch of turmeric powder
- 2 tsp chilli powder
- 3 bay leaves
- 5 cloves
- 1 cup onion, chopped
- Coriander leaves to garnish
- Salt to taste
Method
- Wash and cut the mutton into ½" chunks.
- In a large bowl, mix together the curd along with garlic paste, turmeric powder, chilli powder and salt.
- Marinade the mutton pieces in it.
- Heat oil and ghee in a handi.
- When hot, add in the whole garam masalas.
- Add in the garlic, let it brown, then add in the onion.
- When onion turns light brown in colour, add in the chilli paste.
- Mix well, add in the marinated meat pieces.
- Saute over low flame for 10 minutes.
- Add in some hot water and let it cook till the mutton is tender. This will take approximately 45 minutes.
- Adjust seasonings, garnish with coriander leaves and red chillies. Serve hot.
Jungli Murg
Ingredients
- 1 kg chicken
- 200 gm red chilli whole
- 1 ½ cup onion, chopped
- 2 bay leaves
- 200 gm desi ghee
- 4 tbsp garlic chopped
- Salt to taste
Method
- Deseed the red chili and boil it and make it into a paste.
- Cut the chicken into small chunks.
- Heat ghee in a kadai.
- When hot, add in the bay leaves and garlic, let it brown, then add in the onion.
- When the onion is light brown in colour, add in the chilli paste. Mix well.
- Add in the chicken pieces. Sauté it till it gets cooked.
- Add in the salt. Mix well. Serve hot.
Rabri Ghewar
Ingredients
- 500 gm refined wheat flour
- 50 ml ghee
- 1500 gm sugar (for sugar syrup)
- 5 ml rose water
- 825 ml water
- 500 ml milk
- 25 gm unsalted pistachios
- 0.5 gm saffron
- 125 gm sugar (for rabri)
- 50 gm whole wheat flour
- 3 kg ghee for deep frying
- 600 ml water (for sugar syrup)
- 2500 ml milk (for rabri )
- 1000 ml water
- 500 gm ice
- 3 to 4 sheets of silver warq
- ½ tsp citric acid
Method
- In a large bowl, mix together the maida, atta and ghee.
- Add 30 ml water in between intervals and mix well.
- When the batter is ready, add in the ice and 500 ml milk. Mix well.
- Add in a litre of water. Stir well.
- Heat ghee in a kadai.
- When hot, add in 50 ml of this batter to make a single ghewar.
- Continue frying till the colour changes. Drain and set aside.
- Repeat the same procedure again and continue frying till the batter lasts. This will take 30 minutes.
- To make the rabri, mix together milk and sugar. Bring it to a boil, then simmer.
- Cook till the rabri is made and is net weight 750 ml. This will take approximately 16 minutes.
- To make the sugar syrup, bring together the sugar and water to a boil.
- Simmer for a few minutes. Add in the citric acid.
- Cool the syrup for 30 minutes.
- Add ghewar in the sugar syrup. After a few minutes remove and serve hot with rabri.
Gond Pak
Ingredients
- 250 gm whole wheat flour
- 250 ml ghee
- 100 gm gond
- 10 gm black pepper corns
- 10 gm saunth
- 375 gm sugar
- 125 ml cold water
- 5 gm green cardamom
- 50 gm almonds
- 50 gm raisins
- 25 gm pistachios
Method
- Place the gond in a dry blender and grind.
- Heat ghee in a kadai.
- When hot, add in the gond.
- When cooked, drain and set aside.
- Add the whole wheat flour and cook over low flame for 40 to 45 minutes till it is well roasted and the colour has changed to a light brown.
- Add in the sugar and gond. Mix well.
- Add in the cold water.
- Add in the raisins, almonds, pistachios, cardamom, black pepper corns, and saunth. Serve immediately.
Excerpted from the book Jodhpur -- An insight to a gourmet destination by Gitanjali Gurbaxani and published with the kind permission of publishers, Notion Press.
