Sanjeev Kapoor; Chef Extraordinaire,
TV show host, author of best selling
cookbooks, restaurant consultant and
winner of several culinary awards
 
 
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Marwari Vegetarian Cooking
Marwari cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. Contrary to popular belief Marwari cuisine has much more to it than the famous dal, bati, served soaked in oodles of pure ghee and churma.
The repertoire of Marwari cuisine is as vast as it is delicious. The vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
The Marwari community comprises of the baniyas, rajputs and brahmins. The baniyas or the business caste has traveled throughout the country and settled down in various regions to establish their business. Over the generations, they have adopted the regional culture and food. These wide variants in Marwari cuisine is intriguing and forms the crux of this book.
CONTENTS
SNACKS AND STARTERS
Aloo Ke Sooley
Dal Samosa
Corn Pakore
Moong Dal Cheela
Kachche Kele Aur Matar Ke Cutlet
Kanji Bada
Katori Chaat
Khaari Puri
Mirchi Bhajiya
Palak Papdi Chaat
Dahi Ke Kabab
Peanut Chaat
Paneer-stuffed Papad Rolls
MAIN COURSE
Aloo Ka Rassawala Shaak
Safed Aloo
Arbi Ka Khatta Shaak
Bharwan Gatte
Kesariyan Baingan
Mawa Kaju Matar
Chane Jaisalmer Ke
Chole Dhania Masala
Dahi Papad Ki Sabzi
Dahiwale Amrud
Gwar Ki Sabzi
Ker Sangri
Mangodi Ki Sabzi
Masaledar Bhindi
Masaledar Karele
Mooli Saag
ACCOMPANIMENTS
Panchmel Dal
Dal Khilma
Rajasthani Bati
Rajasthani Kadhi
Jodhpuri Vegetable Pulao
Khasta Kachori
Tikadia
Moong Dal Puri
Besan Ki Masala Roti
Mooli Bajra Roti
Bikaneri Dal Parantha
Besan Cheela Raita
Lauki Raita
Rajasthani Motiyan Pulao
Gor Keri
Keri Ki Launjee
Tamatar Ki Chutney
Teekha Nimbu Achar
DESSERTS
Aamras With Kesar
Lapsi
Aloo Ka Halwa
Malpua
Mawa Gujiya
Churma
Gond Ke Laddoo
KANJI BADA
Ingredients
Badas
1¼ cups split skinless green gram, soaked
½ teaspoon asafoetida
1 teaspoon coriander seeds, coarsely powdered
1 teaspoon fennel seeds, coarsely powdered
¾ teaspoon green chilli paste
3 tablespoons chopped fresh coriander leaves
A pinch baking powder
Salt to taste
10-12 black peppercorns, crushed
Oil to deep-fry
Kanji
2¾ tablespoons mustard seeds, coarsely ground
1 teaspoon red chilli powder
Salt to taste
Method
- To make the kanji combine the coarsely ground mustard seeds, chilli powder and salt in a deep bowl. Add one litre (five cups) of water. Mix well and set aside for about two days to ferment. Taste to see if it has turned sour. Once the water turns sour keep it in the refrigerator.
- Drain the green gram and grind to a fine paste without water.
- Transfer the paste into a large bowl. Add the asafoetida, coarsely powdered coriander and fennel seeds, chilli paste, fresh coriander, baking powder, salt and crushed peppercorns and mix well. Whisk the batter with your hands for ten to fifteen minutes to incorporate air and make the batter light.
- Heat sufficient oil in a kadai and drop tablespoonful of the batter into the hot oil. Deep-fry the badas on medium heat till golden brown. Drain and place on absorbent paper till cool.
- Soak the fried badas in plain water for five minutes. Squeeze gently and dip them in the kanji water. Cover and keep for at least two hours in the refrigerator.
- Serve chilled.
Terms and Conditions :
1. Delivery within 3 to 4 weeks.
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