Dana-methi mirchi/ fenugreek seeds- chili


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Blogging Marathon # 15




You will find Dana-methi mirchi by default in the menu of all Rajasthani marriage functions.  Beside culinary uses, the Fenugreek seeds has many medicinal benefits. Since the ancient times, Fenugreek seeds has been used to increase milk production in nursing mothers. You can read more about it’s benefits here and here.





  • 1 cup chopped green chili
  • 2 tablespoon fenugreek seeds(dana methi)
  • 1 teaspoon mustard seeds
  • 2 pinch asafoetida (hing)
  • 1/4th teaspoon turmeric powder
  • 1 teaspoon dry raw mango powder (amchur powder)
  • 2 tablespoon oil
  • salt to taste








  1. Soak the fenugreek seeds for 3-4 hrs.
  2. Heat the oil in the pan.
  3. Add mustard seeds and hing.
  4. Add green chili's. Fry it for 2 minutes.
  5. Add turmeric powder, salt and fenugreek seeds and cook it for a minute.
  6. Add dry mango powder. mix and switch off the gas.






  • If you are in a hurry, instead of soaking the fenugreek seeds, you can boil them for 10-15 minutes and drain.
  • If you can’t handle the hotness of green chili. Boil the chopped green chili for 2 minutes or microwave it in the bowl of water for a minute and then drain. It will reduce the hotness of chili.
  • This chili will be good at room temperature for 2-3days outside the refrigerator.

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Lasan ki chutney/ Garlic Chutney


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Blogging Marathon # 15


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Lasan ki chutney is indispensible part for Rajasthani cuisine. This hot fiery garlic chutney represent the colorful, courageous and spirited people of Rajasthan. This chutney is made in Rajasthan year around but it is especially relished more in winter because of its high heat intensity. Rajasthani people like to eat it with dal-bati and bajra ki roti (millet flour flatbread). Read about the medicinal benefits of garlic here.











  • 2        pods of whole garlic
  • 6-8     Fresh red chilies
  • 1        tomato
  • 1/2     teaspoon turmeric powder
  • 1        teaspoon coriander powder
  • 1/4th  teaspoon mustard seeds
  • 1/4th   teaspoon garam masala (optional)
  • 2        tablespoon oil
  • salt to taste







  1. Peel the garlic cloves.  Crush half of the cloves with the belan (rolling pin) and half in the mortar and pastel or if you are in hurry grind it in the food processor but try to keep it coarse.
  2. Make paste of the red chili's.
  3. In a pan heat the oil and add cumin and mustard seeds
  4. Add garlic and sauté till it changes it color to light brown.
  5. Add red chili paste and other spices.
  6. Add finely diced tomato.
  7. Cook for 8-10 minutes or till it takes the consistency of chutney.
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  • If fresh red chili's are not available you can use soaked dried red chili's.
  • You can also use half red capsicum + 2 teaspoon red chili powder instead of 6-8 fresh red chili's.
  • Store in a container and refrigerate. It will remain fresh for more than a month.




This thali includes in a clockwise direction from-

Lasan ki chutney [garlic chutney]

Kairi ki Launji [raw mango chutney]

Panchkuta [ Rajasthani special sabji of dried berries]

Dahi Vada [black gram lentil dumplings in a yoghurt with tamarind chutney]

Raab [corn yoghurt]

Karba [rice and grapes yoghurt]

Aate ka Halwa [ wheat flour dessert]

Khazaa [all purpose flour fried crackers]

Mithudi [all purpose flour and jaggery fried cookies]

Methi parantha [Fenugreek tortilla]

Poori [Wheat flour fried tortilla]


The above picture is of special festive meal made on the occasion of a festival of Shitala Ashtami. This meal is cooked one day in advance since on the day of the festival no cooking is done.


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Mirchi ka kuttaa/ Green chili relish


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Blogging Marathon # 15


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Mirchi ka kuttaa is a hot and sour chutney consisting of crushed green chilies.  Kuttaa means crushed in Rajasthani  language, this is one of the favorite accompaniments of Rajasthani  meals. The green chili makes it spicy while crushed mustard seeds, dry mango powder and lemon gives the sour taste. This is a side dish enriched with vitamin C.




  • 1 cup crushed green chili
  • 1/2 pod of Garlic
  • 1/2 tea spoon Mustard seeds
  • 1 tea spoon crushed Mustard seeds
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon dry Mango powder (aamchur)
  • 2 tablespoon oil
  • Pinch of asafoetida (hing)
  • salt to taste







  1. Crush the garlic in the mortar and pestle or with the rolling pin on the chopping board. Keep aside.
  2. Heat the oil in a pan. Add mustard seeds and asafoetida followed by crushed garlic. Sauté it, till it changes its color to the light brown.
  3. Add Crushed green chilies. cook  it for 2-3 minutes.
  4. Add turmeric powder, salt, crushed mustard seeds and cumin powder  and cook for 2 minutes.
  5. Add dry Mango powder or alternatively switch off the gas and add  1 tablespoon lemon juice.
  6. Store it in a container and refrigerate. Use it as needed. It will be good for 15-20 days or more in the refrigerator.









  • You can crush the mustard seeds in a spice or coffee grinder or with the help of rolling pin on the board.
  • If you do not have the traditional mortar and pastel you can crush the green chili's with the help of steel glass. This is very easy handy tip given by my kakisa (aunt) and it is very helpful to me here in the United States.




Check out the photos of silbata ( traditional stone grinder) which my mom uses back home.




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Til kai Ladoo–Sweet Sesame balls


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Blogging Marathon # 14


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Sesame ladoos are made as an offering to the gods during the festival of Makar Sakranti. Various sweets made from sesame are enjoyed specially during winter season in Northern part of India.  
Sesame seeds are a very good source of copper, magnesium and calcium. In Jaggery the total mineral content is 5 times higher than brown sugar and 50 times that of regular sugar. A food rich in iron, it is a healthy nutrition choice for anemic patients.

These nutrition packed ladoos are quick and easy to make and they are healthy and can be consumed guilt free to relish.




  • 1 + 1 cup sesame seeds
  • 1 1/2 cup jaggery powder
  • 1/4th teaspoon cardamom powder(optional)
  • 1 tablespoon ghee

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  1. Slightly dry roast the sesame seeds till the color slightly changes to pale brown. It will take approximately 2-3 minutes.
  2. Grind the 1 cup sesame seeds into coarse powder.
  3. In a pan add jaggery and 1 tablespoon ghee. Cook it till the jaggery melts and comes to a boil.
  4. Add 1 cup sesame seeds and the sesame powder in the jaggery syrup.Mix well and remove from the gas. Add cardamom powder.
  5. Allow the mixture to cool down slightly say for 2-3 minutes.
  6. You have to shape them into small balls while the mixture is warm.
  7. Grease the hands with the ghee and then wet your hands with water. start making balls from the mixture. It is difficult to make balls once the mixture is completely cool. so you have to be really fast.

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  • you can add roasted peanut, cashew or almond powder to the sesame seeds.
    Instead of jaggery you can use sugar.

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Fal- Wheat and Jaggery Sweet


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Blogging Marathon # 14



This sweet is a special offering to God Shiva and Goddess Parvati on the occasion of a very famous Rajasthani festival GANGAUR. GAN means SHIVA and GAUR means PARVATI.

The festival commences on the first day of chaitra month, the day following Holi and continues for 18 days. On the evening of the seventh day after Holi, unmarried girls carry 'Ghudlias' (earthen pots with holes all around in which a lamp is lit) on their heads and they go from house to house and singing devotional songs. (This ritual is observed to celebrate the triumph of Rao Santhal, ruler of Jodhpur,Rajasthan over the cruel Mir Ghudley Khan, who had carried away 140 young girls celebrating the festival of Gangaur, in 1548 AD. The burning lamp symbolizes maharaja's valor and chivalry).

The idols of Shiva and Parvati made of clay and wood are worshipped. These divine entities are called as 'Isar' and 'Gangaur'.


[These paper Mache idols are made by my husband’s grandma narayani devi]

On this day maiden and married ladies worship Goddess Parvarti for getting good husband and for the Health ,welfare and long life of their husbands respectively. They apply mehandi on their hands and dress up themselves beautifully.


[Mehandi art by me]

The festivals conclude with the procession of idols on the 18th day. Ladies sing song about farewell of Gauri from her parent's home to her husband's home.



               [Gauri procession idol placed in the Mehrangardh Jodhpur fort]


Now coming back to FAL. Gauri had these fal while leaving her parent's home that's why this offering is made to her on this festival.






  • 1 cup wheat flour
  • 1 cup jaggery
  • 1/4 th cup water
  • 1 tablespoon ghee (clarified butter)
  • Ghee or oil for frying


  1. In a pot mix jaggery with water and boil it till it melts.
  2. Take the wheat flour in a big bowl.
  3. Add a tablespoon of ghee and Mix it with fork.
  4. Add the jaggery syrup to the wheat flour as required and knead the dough.
  5. Make small cherry size balls of the dough and pinch the ball with thumb and fingers to give the pyramid like shape.
  6. Fry it in the ghee or oil till it turn golden brown.











  • You can make any shape out of the dough.
  • You can add sesame seeds to the dough.
  • Instead of jaggery you can use sugar.



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Badam Halwa- Almond dessert


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Blogging Marathon # 14


Almond Halwa is an Indian delicacy - It's a dessert made up of almonds, ground to coarse texture and slowly cooked in clarified butter with a touch of saffron for color and garnished with almonds and pistachio. The aromatic fragrance of almond  is just heavenly and will pull you towards it and when you take the first bite. Your eyes start to close on its own and you experience the richness of this dessert, the ghee dissolves in your mouth and the heart goes uummm uummmmm. The feeling is just so good. Almonds are one of the most nutritious of all nuts but this recipe is definitely not for the weight watchers but they would definitely want to enjoy this on their cheat day.


  • 2 cup Blanched Almonds
  • 2 cup milk or as required for grinding the almonds.
  • 1.5 cup ghee(clarified butter)
  • 2 cup sugar or more as per preference of sweetness
  • 1/2 teaspoon cardamom powder
  • 2 - 4 pinch saffron


  1. Grind the almonds into a paste using milk as required.
  2. Warm 1 cup ghee in a non stick pan or heavy bottomed vessel.
  3. Add the almond paste in the ghee. mix well.
  4. Add sugar. Once it starts to melt the paste will get thinner and starts boiling.
  5. Let the almond paste cook in it till it gets thick again.
  6. Add 1/2 cup ghee and cook till the paste get thicker and starts leaving the sides of the pan.
  7. In a 1 tablespoon warm milk dissolve saffron. Add saffron to the almond paste.
  8. Mix well. Garnish it with slivered almonds and serve hot.










  • Cook the almond paste on low-medium heat.
  • Even though you are continuously stirring the almond paste, ensure to keep the gas on medium.
  • Even the slightest sticking or scorching of paste to the bottom of the pan will ruin your effort and give the after taste of burnt milk taste so keep an eye out.
  • Listen to some nice music and keep stirring the almond paste in rhythm to beats of the music. The whole process of stirring takes at least 25-30 minutes but the end result is well worth the effort.  

How to blanch the almonds ? 

  • Soak the almonds for atleast 4-5 hours' or soak it overnight. Peel off the skin of the almonds. Just press the bottom part of almond with thumb and forefinger and the peel will slip out from almond.
    Place almonds in bowl of water. microwave it for 1 minute and slip the skins off.


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    Lapsi : Sweet Porridge of cracked wheat


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    Blogging Marathon # 14


    Lapsi is a sweet cracked wheat delicious delicacy. This is the most auspicious offering to the God in all the religious rituals and ceremonies of the Marwari's and Rajasthani community. Lapsi is to western Indian states (especially in Rajasthan and Gujarat) as sweet pongal to Tamilnadu.
    Whenever I prepare this I remember my mother's advice that each grain of wheat should be visible as pearl. The following recipe is a quick and fool proof recipe cooked in the pressure cooker.



    • 1 cup coarse cracked wheat
    • 1 cup Jaggery
    • 1/2 cup ghee (clarified butter)
    • 2.5 cup water
    • 1/4th teaspoon cardamom powder
    • For garnish- slivered almonds and coconut


    1. In a pot add water and jaggery. Let it boil till the jaggery melts and mix in the water. Strain the syrup if you see any impurities of jaggery floating in the water. Keep this jaggery syrup aside.
    2. Heat the ghee and cracked wheat in a pressure cooker and roast them on medium heat till it turns golden brown.
    3. Add the jaggery syrup in roasted cracked wheat and pressure cook it to 4-5 whistles.
    4. Let it rest for 5 minutes then open the pressure cooker.
    5. Add cardamom powder,almonds and coconut and serve hot.


    1. You can use sugar instead of jaggery
    2. You can replace some portion of water with milk if you like to eat is as milky porridge.

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