Rasthal: Make delicious rice for evening meal

Bajri Dhabra Ingredients: Millet flour-1 cup, Wheat flour-half a cup, Ghee-2 tbsp, Ginger, Chilli, Garlic paste-1 tbsp, Coriander-chopped, Fenugreek-chopped, Turmeric-half a tsp, Asafoetida- teaspoon, sugar-half teaspoon, white sesame seeds, half a teaspoon of pepper, salt-as per taste, ghee-roasting Method: Combine the above mentioned ingredients in a bowl and add ghee and mix everything well. Add water as required and make a soft dough. Cover the kneaded dough for half an hour and keep it aside. Now grease a hot pan with ghee and roast both sides well. Enjoy hot crispy millet balls. Chilli Ingredients: Vardwani Chillies-8 to 10, Turmeric-1 teaspoon, Coriander-1 teaspoon, Garam Masalo-1 teaspoon, White Sesame-half teaspoon, Groundnuts-1 teaspoon, Chickpea Flour-half teaspoon, Sugar-1 teaspoon, Salt- As per taste, lemon juice-half teaspoon Method : Wash the chillies well and dry them with cotton cloth. Cut the masala filling with a paddle. Crush the white sesame seeds and groundnuts in a mixer jar. Take it in a bowl and prepare the masala by adding gram flour, turmeric, garam masala, sugar, salt as per taste. Add the prepared masala to the chopped chillies. Put some oil in a pan, add hing and fry the chillies. When the chillies are spluttering, pour lemon juice and switch off the gas. Whole Onion Vegetable Ingredients: Small onion-8 to 10, Tomato-1 no, Green chilli-2 no, Ginger-small piece, Groundnut powder-2 tsp, Gram flour-1 tsp, Ginger-garlic paste-half tsp, Oil-2 spoon, Rai-half spoon, Cumin-half spoon, Asafoetida-pa spoon, Coriander-1 spoon, Red chilli powder-1 spoon, Garam masala-pa spoon, Turmeric-pa spoon, Salt-as per taste, Coriander-4 spoon Method : Remove the peel of the onion and cut it into small pieces to fill the masala. Make a paste of ginger, chillies and tomatoes. Prepare the masala by taking gram flour, groundnut powder, salt to taste, coriander, turmeric, red chilli powder and garam masala in a bowl. Add the prepared masala to the onion. Now put oil in a pan and add rai, cumin and hing. Fry the prepared tomato paste for five minutes. When a little oil is released, add the stuffed onions, stir gently once, cover the plate and let it cook for 10 minutes. If you open the lid and see that the whole onion vegetable will be fried and the oil will be separated, then garnish with coriander and serve the vegetable hot. Raw-ripe Sambhar Ingredients: Cabbage-1 cup, Carrot-1 no., Green Chilli-2 no., Onion-1 no., Salt-as per taste, Turmeric-1 teaspoon, Sugar-1 teaspoon, Lemon juice-1 teaspoon, Rye- Pa spoon, oil-2 spoon, chopped coriander-2 spoon Method : First cut each vegetable long and thinly. Soak in water for a while. When the oil heats up in the pan, add the rice and remove all the vegetables from the water. Add salt, turmeric and sugar as per taste. Everything has to be sauteed on high heat. Sambhario is to be kept raw. It will be ready in two to three minutes. Switch off the gas and serve garnished with lemon juice and coriander. Bathua Rayatu Ingredients : Mulberry thick curd-3 cups, Chilli/Bathua bhaji-1 cup, Sugar-2 tsp, Salt-as per taste, Roasted cumin powder-1 tsp, Sanchal powder-1 tsp, Cinnamon-Clove powder-1 tsp, Chopped Green Chilli-1 no., Chopped Sweet Neem-4 to 5, Cumin-1 tsp, Ghee-1 tsp, Coriander-2 tsp, Red Chilli Powder-1 tsp, Asafoetida-chopped, Pomegranate Seeds-2 tsp, Mint Chopped -1 teaspoon Method: First, wash Bathua bhaji three to four times, add pinch of sugar and salt and boil for three to four minutes. Drain the water and add it to the curd when it cools down. Now heat ghee in a wok and add cumin seeds, green chillies, neem and asafoetida and mix in raitan. Mix remaining ingredients and serve garnished with pomegranate seeds and chopped coriander. Ghens Ingredients : Rice dough-half cup, Curd-1 cup, Chopped green chillies-1 no, Cumin seeds- half tsp, Salt-as per taste, Chopped coriander-3 tsp Method : Ghens is a traditional Gujarati dish, now in the category of forgotten dish. comes Ghansa is a healthy dish made from rice flour and curd. This dish is helpful in removing vitamin B12 deficiency. Ghansa made in earthen pots has a rich taste. First wash the dough well and soak it for half an hour. Add salt, green chillies, cumin and about three times water. In a clay pot, first heat it on medium heat and when it starts to boil, cover it and let it rise for 15 to 20 minutes on low heat. Stir in between with a spoon. Once done, add curd and coriander and turn off the gas and let it cook. Water more or less, pour water as thick and thin as you want.

Image Credit: (Divya-Bhaskar): Images/graphics belong to (Divya-Bhaskar).