non-vegetariannut-free
marwari
Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
30 min
823 cal
30gProtein
76gCarbs
44gFat
2Recipes
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Hearty Tikkad with tangy aam ka achar - an energy-giving, homestyle treat that's packed with flavor.
A rustic and hearty Rajasthani flatbread, Tikkad is made from a flavorful blend of maize and wheat flours, spiced with onions and chilies. It's wonderfully crisp on the outside, soft inside, and perfect with dal.
Serving size: 1 serving
A classic Punjabi-style mango pickle made with raw green mangoes, aromatic spices, and mustard oil. This tangy and spicy condiment is sun-dried to perfection and adds a burst of flavor to any Indian meal.
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Hearty Tikkad with tangy aam ka achar - an energy-giving, homestyle treat that's packed with flavor.
This marwari dish is perfect for breakfast. With 552.74 calories and 7.6g of protein per serving, it's a nutritious choice for your meal plan.
In a large mixing bowl, combine the maize flour, whole wheat flour, and chickpea flour. Add the ajwain, turmeric powder, red chili powder, hing, and salt. Mix all the dry ingredients well.
Add the finely chopped onion, green chilies, and coriander leaves to the flour mixture. Pour in 2 tablespoons of melted ghee and mix everything together with your fingers until it resembles coarse crumbs. Gradually add warm water, a little at a time, and knead to form a firm, yet pliable dough. Don't make it too soft. Cover the dough with a damp cloth and let it rest for 15 minutes.
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls. Take one ball, flatten it between your palms, and using a little dry wheat flour for dusting, roll it into a thick circle of about 4-5 inches in diameter and 1/4 inch thickness.
Heat a tawa or flat skillet over medium heat. Place a rolled tikkad on the hot tawa. Cook for about 1-2 minutes on one side, until you see small brown spots appearing. Flip it over. Drizzle about 1/2 teaspoon of ghee on top and spread it. Flip again and apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown and crisp. This should take about 2-3 minutes per tikkad. Repeat the process for all the remaining dough balls.
Serve the hot tikkads immediately, with an extra dollop of ghee or white butter on top. They pair wonderfully with Rajasthani dal, garlic chutney, or any vegetable curry.
Serving size: 1 serving
Prepare the mangoes: Wash the raw mangoes thoroughly and wipe them completely dry with a clean cloth. There should be no moisture left. Cut the mangoes into 1-inch pieces, discarding the inner seed but keeping the hard shell if you like. In a large, dry bowl, mix the mango pieces with 2 tablespoons of salt and 1 tablespoon of turmeric powder. Cover the bowl with a lid or cloth and let it sit at room temperature for 24 hours to release water.
Dry the mango pieces: After 24 hours, drain all the water released by the mangoes; do not rinse them. Spread the mango pieces on a clean cotton cloth or a large tray. Sun-dry for 3-4 hours, or dry under a ceiling fan for 7-8 hours, until the excess moisture has evaporated and the pieces look shrunken and dry.
Prepare the spices and oil: While the mangoes are drying, lightly dry roast the fennel and fenugreek seeds in a pan for 1-2 minutes until fragrant. Let cool completely. Grind the roasted seeds into a coarse powder. Heat the mustard oil in a pan until it reaches its smoking point (light fumes will rise). Turn off the heat and let the oil cool completely to room temperature.
Mix the pickle: In a large, completely dry mixing bowl, combine the dried mango pieces, the coarsely ground spice mix, nigella seeds, remaining salt, red chili powder, remaining turmeric powder, and asafoetida. Mix well to coat the mango pieces evenly. Pour the cooled mustard oil over the mixture and stir with a dry spoon until every piece is well-coated.
Sun and mature the pickle: Transfer the pickle into a sterilized, dry glass or ceramic jar. Cover the jar's mouth with a clean muslin cloth, securing it with a rubber band. Place the jar in direct sunlight for 6-7 days, shaking it gently daily. Afterwards, replace the cloth with an airtight lid and let the pickle mature for another 1-2 weeks in a cool, dry place before eating.