If you have a taste for spicy strong flavored curry than you are not going to forget this curry recipe. Arguably Rasaj is supposed to be one of the tastiest traditional curries in north India and one that you won't come across in any restaurant or hotel.
Ingredients:
200 gms Besan/gramflour
1 large onion chopped finely lengthwise
2 tbsp garlic ginger paste
Chilli powder according to taste
1 small tbsp haldi powder
Jeera seeds
Hing
salt
lemon juice as per taste
Oil
Method:
Heat a little oil and give the tadka of Ajwain. Now lightly dry roast the besan adding a little salt and turmeric stirring constantly to avoid uneven roasting/burning. When it begins to look slightly browned ( very light brown) pour one glass yogurt using one hand while stirring with the other to make a thick hard paste. The besan at this time starts curdling very quickly so you have to keep stirring to avoid lumping and burning. It is easier to remove the pan from heat and then do this mixing. Once the besan and the yogurt are mixed properly you can put it back on heat. If the paste is too dry you can add more yogurt or even a little water.
Remove the besan from heat. Grease your palms with oil and talking a small bit of hot besan paste, roll it between your palms to make smooth balls the size of tiny potatoes or standard koftas. The balls form easier while the besan is hot.
When all the balls have been made, cut these balls into small pieces like a potato. Keep aside.
Heat oil in a nonstick pan. Add jeera and hing when the oil is hot enough. Add the chopped onions and ginger garlic paste and fry them till golden brown. Add the diced besan balls and mix well. Add salt, chilli powder and haldi and garam masala and mix well till all the cubes get evenly coated. Add lemon juice and chopped green coriander.
Fry this till the cubes start browning from their edges.
Serve with plain boiled rice or parathas.
Note:
You can also make it into a gravy curry by adding tomato puree and water in the last and cook till they are cooked.
Ingredients:
200 gms Besan/gramflour
1 large onion chopped finely lengthwise
2 tbsp garlic ginger paste
Chilli powder according to taste
1 small tbsp haldi powder
Jeera seeds
Hing
salt
lemon juice as per taste
Oil
Method:
Heat a little oil and give the tadka of Ajwain. Now lightly dry roast the besan adding a little salt and turmeric stirring constantly to avoid uneven roasting/burning. When it begins to look slightly browned ( very light brown) pour one glass yogurt using one hand while stirring with the other to make a thick hard paste. The besan at this time starts curdling very quickly so you have to keep stirring to avoid lumping and burning. It is easier to remove the pan from heat and then do this mixing. Once the besan and the yogurt are mixed properly you can put it back on heat. If the paste is too dry you can add more yogurt or even a little water.
Remove the besan from heat. Grease your palms with oil and talking a small bit of hot besan paste, roll it between your palms to make smooth balls the size of tiny potatoes or standard koftas. The balls form easier while the besan is hot.
When all the balls have been made, cut these balls into small pieces like a potato. Keep aside.
Heat oil in a nonstick pan. Add jeera and hing when the oil is hot enough. Add the chopped onions and ginger garlic paste and fry them till golden brown. Add the diced besan balls and mix well. Add salt, chilli powder and haldi and garam masala and mix well till all the cubes get evenly coated. Add lemon juice and chopped green coriander.
Fry this till the cubes start browning from their edges.
Serve with plain boiled rice or parathas.
Note:
You can also make it into a gravy curry by adding tomato puree and water in the last and cook till they are cooked.
No comments:
Post a Comment