By Maharaj Jodharam Choudhary, Corporate Chef – Khandani Rajdhani
The auspicious occasion of Shivratri is just around the corner. To add to your festivities, here we bring to you the best of Khandani Rajdhani. The favourite dishes at Khandani Rajdhani.
- Farali Pattice
- Fruit Shrikhand
- Rajgiri Puri, Kuttu Puri
- Samo Rice and Tomato Rassa
Potatoes boiled, peeled and grated 3-4
Fresh coconut scraped 1/4 cup
Cashewnuts chopped 1 tablespoon
Peanuts roasted and crushed 1 tablespoon
Raisins 1/2 tablespoon
Rock salt (sendha namak) to taste
Sugar 1/4 teaspoon
Lemon juice 1/2 teaspoon
Ginger-green chilli paste 1/2 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Arrowroot powder 1 tablespoon + for coating
Oil for greasing and deep-frying
To make stuffing, combine coconut, cashew nuts, peanuts, raisins, rock salt
sugar, lemon juice, ginger-green chilli paste, and chopped coriander in a bowl and mix well.
Heat sufficient oil in a kadhai.
Combine potatoes, arrowroot powder, and rock salt in another bowl and mix well.
Grease your palms with some oil. Spread some arrowroot powder on a plate.
Divide the potato mixture into equal portions, make a dent in the center, and fill it with a portion of the stuffing. Coat it with arrowroot powder.
Deep-fry pattice in hot oil till golden and crisp. Drain on absorbent paper.
2 cups Plain yogurt (NOT sour, use fresh)
¼ cup Sugar powdered into blender or grinder
few strands Saffron crushed into mortar and pestle
1 teaspoon Milk
¼ teaspoon Green cardamom seeds powder
4-5 Cashew nuts chopped finely
4-5 Almonds chopped finely
4-5 Pistachios chopped finely, optional
- First, let’s prepare for hung curd.
- Take a deep bowl and a strainer. Select the bowl or mug which is deep, so the strainer is not touching the collected liquid in the bowl.
- Put the muslin cloth or man’s handkerchief or clean, pure cotton cloth over the strainer.
- Add plain yogurt into the prepared strainer.
- Gather the cloth edges and if you squeeze it lightly, tie the edges of the cloth.
- Now keep this whole thing in the refrigerator for at least 4-5 hours. You can keep it overnight too.
- After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt aka hung curd or chakka.
- Now crush the saffron in mortar and pestle.
- Also warm up the milk in microwave for few seconds.
- Add crushed saffron into the warm milk and stir.
- Take hung curd into a bowl.
- Add powdered sugar and saffron milk.
- Stir it well using spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously otherwise you will
end up with runny and thin consistency.
- Now add cardamom powder, chopped nuts. Stir well to combine.
- It is ready. Keep in the fridge
Kuttu Ki Puri:
240 Gram Kuttu ka atta
125 Gram Potatoes (peeled and mashed smooth), boiled
1 tsp Sendha namak (rock salt)
To knead Water
For deep frying Ghee
For dusting Dry flour
1. Mix atta, potatoes, and salt together and knead into a stiff dough, with the water. Cover and leave to rest, for at least 30 minutes.
2. Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
3. Take a ball, and with a rolling pin, roll into a thin round. Roll all the balls, and keep them ready for frying.
4. Heat the ghee in a
kadahi; or frying pan, and when a small piece of dough comes up at once, put the rolled puri’ into the oil.
5. Press gently with a slotted spoon in the centre, so that it puffs up. Turn it over and fry till a little darker on both sides.
6. Remove from the fat with the slotted spoon, drain, and place on an absorbent paper, before transferring on to a serving dish.
o Rajgira flour 1 cup
o Potatoes boiled and peeled 2-3 medium
o Ginger-green chilli paste 3 teaspoon
o Fresh coriander leaves chopped 1 tablespoon
o Rock salt (sendha namak) to taste
o Ghee 2 tablespoons + to deep fry
Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves, and rock salt and mix well. Add rajgira flour, little by little, mix and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.
Heat sufficient ghee in a kadhai.
Divide the dough into small equal portions and roll into balls. Place each ball on a greased plastic sheet and gently pat it into a puri.
Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper.
1 ½ tablespoons Oil or Ghee
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
2 small Green chillies slit
5-6 Curry leaves
2 small or 1 ¼ cups Tomato chopped, keep few for garnishing
Salt to taste
¼ teaspoon Turmeric powder
½ cup Water
1 tablespoon Cilantro or coriander leaves chopped finely.
- Heat the oil or ghee in a pan on medium heat.
- Once hot add mustard seeds, let them pop. Then add cumin seeds and
let them sizzle.
- Add ginger paste, garlic paste and slit green chillies. Mix and cook for
about a minute.
- Now add chopped tomatoes and curry leaves. Mix well, add remaining
- Cook for few minutes or till tomatoes get soft. Few will get mushy and
few will hold their shape. That is perfect.
- Add water to make dal consistency. Water quantity may vary
depending on your liking consistency.
- Mix well and let it simmer for 5-6 minutes.
- Add finely chopped coriander leaves.
- Stir it well and turn off the stove.
- The dal is ready to be served.
1 cup samo rice
2 1/4 cups water
1/2 tsp cumin seeds
1 green chilli
2 tbsp scrapped fresh coconut (optional)
1/2 tbsp oil
Rock salt to taste
1. Dry roast samo rice till turns light brown.
2. Heat oil in a pan. Add cumin seeds, green chilli, and scrapped coconut.
Saute for one minute.
3. Add samo, rock salt, and mix well. Add 2 1/4 of hot water and mix well.
4. Cover and lower the gas.
5. Cook for 5 to 7 minutes or till all the water is absorbed and rice becomes
6. Serve hot with yogurt.