An Anusual Vegetarian Delight – Haldi Ki Sabzi

Haldi or turmeric is a basic ingredient of Indian cooking but ‘Kachi Haldi Ki Sabzi’ is something special and cooked on special occasions in Rajasthan during winter season. Traditionally cooked with lots of ghee, this subzi is typical to the Royal Rajasthani cuisine. This kachchi haldi ki subzi is easy to make and tastes good.

So here is a short & simple recipe for winter delicacy ‘Haldi Ki Sabzi’

Ingredients

Ingredients

  • Whole Raw Turmeric – 250 gms.
  • Peas – 1 cup.
  • Tomato – 4
  • Green chilli – 2-3
  • Ginger – 2 inch long piece
  • Curd – 400 gms. (2 cup)
  • Ghee – 150 gms. (2/3 cup)
  • Black pepper – 10
  • Cloves – 5
  • Cinnamon – 2 pieces.
  • Cardamom – 4
  • Cumin seeds – 1/2 tea spoon.
  • Heeng – 2 pinch
  • Coriander powder – 2 tea spoon.
  • Aniseed powder – 1 tea spoon.
  • Salt – 1 tea spoon (according to the taste)
  • Coriander leaves – 1 table spoon (chopped) 

    Method

  • Cut the turmeric into pieces and soak in water for 5 min. Dry the water and wipe it with a cloth. Peel and grate them in a bowl.Grated Haldi
  • Cut tomatoes, chillies and ginger. Make a paste and keep them aside.Chopped Tomatoes
  • Heat ghee in a pan and fry the grated turmeric till golden brown on low flame.Fried Haldi
  • Take out turmeric from the pan & fry the pea in same ghee for 2 min.Peas in haldi
  • Take out the peas & tamper with asafetida (heeng) & cumin seeds (Zeera).Dry Masala
  • Once it’s roasted, add aniseed powder & coriander powder.
  • Put grinded black peppers, cloves, cardamom, and cinnamon to the tomato, chili, and ginger paste and add it to the roasted masala & cook till the ghee starts to float at the top.Garam Masala
  • Add whisked curd to the masala and bring it to a boil. Keep stirring.
  • Once it starts boiling, add tomato pieces to it. Once boiled add salt to taste.Gravy
  • Now add roasted turmeric & peas to the final gravy. Put the flame off.
  • Garnish with coriander leaves & cover it for 10 min.Ready to serve 'Kachi Haldi Ki Sabzi'
  • Winter special Kachi Haldi Ki sabzi is ready to serve.

Serve it with roti but it also taste good with zeera rice. As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi. This subzi should be taken in moderation like a pickle or chutney.

 

 

 

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Royal Delight of Rajasthan – Laal Maas

If Rajasthan is a state well known for its monumental forts and palaces, the vibrant desert – it’s cuisine is no less renowned. The ubiquitous ‘Laal Maas’ can make your nose water and get tears from the eyes.

Laal Maas

With the minimum ingredients available in the earlier times, the laal maas is cooked with red chillies and whole spicies, as tomatoes and other vegetables were not native to this land. Inspite of tomatoes, the secret ingredient used by the erstwhile people used to use kachri (a wild variety of cucumber grown in the desert).With the redolent flavor of cloves and other spices, garlic makes into a thick semi dry gravy for the dish.

Laal-maas-image-courtesy-Chatore-Diaries

This legendary red meat curry of Rajasthan which turns to a fiery looking dish is delicately smoked with charcoal to retain the aroma of the delicacy.

So, what are you waiting for? In your next visit to Jaipur, open the doors at Handi and try this succulent Rajasthan dish.

 

5 Must-Try Rajasthani Delicacies

Rajasthan! As the name comes, mouth begins to water with lip-smacking Rajasthani cuisine! Doesn’t it? The royal state of Rajasthan has always been associated with regal aplomb. The majestic forts, vibrant traditions, and royal attires; every element exudes cultural divinity in a way, and food is no different.

As you know, Rajasthan is a dry area, thus most of the delicacies here use less water and more of curd, milk, cream or butter milk as substitutes, rendering a special creamy texture to the food. Here, we bring to you five such Rajasthani dishes that you must-try at Handi Restaurant, Jaipur.

Dal-Baati
One cannot talk about Rajasthani dishes without mentioning the crowd favourite, Dal-baati. Very delectable combination that will steal your heart and delight your taste-buds to the core.

Dal Baati

Gutta Curry
Prepared with gram flour balls and tangy gravy , Gutta Curry is an all-time favourite Rajasthani dish. Tastes exceptionally good with rice and rotis.

Rajasthani Gutta Curry

Laal Maas
The legendary red meat curry of Rajasthan. This one is a fiery combination of mutton, hot spices and a burst of red chillies. Best served with bajra rotis, but with plain rice too it won’t disappoint you.

Laal Maas

Ker Sangri
This delightful bean and berry combo is unique to Rajasthan. A typical desert vegetable, Ker Sangri is a kind of a pickle that goes well with Bajra roti.

ker sangri

Rajasthani Kadhi
Though Kadhi is savored all across the country, there is a noticeable difference between Rajasthani Kadhi and the more national style of cooking Kadhi. Definitely a must try!

Rajasthani Kadhi