Am back with yet another Blogging Marathon. This time my theme is Rajasthani recipes.
Rajasthan is located in the northwest of India. Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Rajasthan is known for tough people and tough food.
Today's recipe is jodhpuri pualo. Here goes the recipe...
Cooked rice 2 cups
Lemon juice 1sp
Sliced onion 1 small
Potato cubed 1/2 cup
Bay leaves 2
Cinnamon 1 inch stick
Green cardamom 2
Coriander powder 2sps
Garam masala 1sp
Gingar garlic paste 1sp
Chopped green chili's 1sp
Bread slices 2 deep fried
Mint leaves chopped 1/4 cup
Curd 1/2 cup
Chili powdre 1sp
Salt to taste
Add ghee and lemon juice to cooked rice and keep aside.
Heat 1sp ghee in pan and add sliced onion and saute till brown.
Add potato and saute till soft.
Remove from flame and keep aside.
Add 1sp ghee to pan and add bay leaf, cinnamon, cardamom, garam masala and coriander powder.
Saute for 2 minutes and add gingar garlic paste and chopped green chilies.
Add curd and mix well.
Add very little water and bring boil.
Now add cooked potato , chopped mint leaves and fried bread pieces.
Cook for 5 minutes and add rice.
Mix well and serve hot.