Tag Archives: Marwari Cuisine

Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Pomegranate Juice
Breakfast Sandwich Dhokla
Imli ki chutney
Lunch Jeera Rice
Khatta Mitha Chana Dal Gravy
Stuffed Capsicum
Evening Beverage Elaichi Tea
Snacks Butter Cookies
Dinner Thepla
Cabbage Muthia
Dessert Thandai



Recipe – Mustard greens / Sarson ka saag / Makki di roti and sarson ka saag

Aviary Photo_131486859661336518

Prep Time: 15 minutes

Cooking Time: 25 Minutes

Serves: 4


  • Mustard Leaves (Sarson): 3 cups, washed and chopped
  • Spinach (Palak): 2 cups, washed and chopped
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Butter or ghee or oil: 2 tablespoons
  • Ginger: chopped, 1 teaspoon
  • Garlic: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Onion: 1 medium size, finely chopped
  • Salt: 2 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required
  • Corn flour: 2 tablespoons
  • Milk cream: 2 tablespoons
  • Fresh Coriander leaves: 1 Tablespoon


  • Heat 1 tablespoon oil in a pan. Saute ginger, garlic, onion and chili for 2-3 minutes.
  • Add 2 tablespoon of corn flour and saute for 30 seconds
  • Add chopped mustard greens and spinach, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 5-6 minutes.
  • Remove the lid and add 2 cups of water and cook till greens are completely cooked.
  • Turn off the heat and let it cool to room temperature (around 10 minutes).
  • Blend/ grind this to a coarse paste.
  • Heat 1 tablespoon oil again in a pan (same as before or a new one).
  • Add the paneer cubes and saute for 2 minutes or till light brown spots on the paneer cubes.
  • Add the mustard-spinach paste and milk cream. Stir well and cover it for another 2-3 minutes.
  • Turn off the heat. Add coriander leaves.
  • Serve hot.

Cook’s Note

  • Recipe – Makki Di Roti
  • Adding paneer cubes are optional.
  • Mustard greens (sarson ka saag) has a different taste, so I always mix spinach leaves or methi levaes or Bathua leaves with it.
  • Instead of grinding the cooked saag later, you may blend the spinach and mustard greens to a puree first. Then start cooking.

Recipe – Makki Di Roti / Makki di roti and sarson ka saag / Cornmeal flour Flatbread / Makki ki roti

Aviary Photo_131486860506595872

Prep Time: 15 minutes

Cooking Time: 20 Minutes

Serves: 12 Rotis


  • Cornmeal flour (Makki ka aata) 2 cups
  • Whole Wheat Flour (Aata): ½ cup
  • Salt: 1 ½ teaspoon or to taste
  • Warm Water: As required to knead the dough
  • Butter or ghee for greasing: As required


  • Combine cornmeal flour, wheat flour and salt.
  • Using warm water knead a soft and smooth dough.
  • Divide the dough into 12 equal portions and roll into balls.
  • Take 2 thick plastic sheets or parchment sheets of 6-7 inch square shape. Place 1 plastic sheet on the rolling board, sprinkle some cornmeal or wheat flour, add 1 dough ball, sprinkle some flour again, place the other plastic sheet on top of it and gently roll the ball into a 4-5 inch diameter circle.
  • Alternatively, you may flatten the circles using your hand, between dampened palms.
  • Heat a tawa and gently place the roti on it. Before placing the roti on tawa, tawa should be really hot, like smoking hot. As soon as you place the roti, medium the heat. Cook for 1 minute and flip it gently. Spread some ghee or butter. Flip again after 1 minute and spread some ghee or butter on the other side. Roast till both sides are done with dark golden spots.
  • Serve hot with sarson ka saag or mustard greens.

Recipe – Gatta Chawal/ Rajasthani Gatte ka chawal

img_20170517_120025.jpgPrep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 2


For the Gatte:

  • Besan: ½ cup
  • Rice flour: ¼ cup (optional)
  • Salt: ½ teaspoon or to taste
  • Turmeric powder: ¼ teaspoon
  • Cumin seeds: ¼ teaspoon
  • Cooking soda: ¼ teaspoon
  • Oil: ½ tablespoon
  • Water: as required

For the Rice:

  • Cooked Rice: 3cups
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Cumin seeds: ¼ teaspoon
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: 1, finely chopped
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1, finely chopped
  • Asafoetida (hing): 1 pinch
  • Water: ½ cup
  • Turmeric: ½ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala Powder: ½ teaspoon
  • Coriander leaves: 1 tablespoon, finely chopped


For the gatte:

  • Using the gatte ingredients, make a very stiff dough. Use little water at a time to check the dough consistency.
  • Cover the dough and keep it aside for 10 minutes.
  • Divide the dough into 10 equal portions.
  • Roll each portion into a long cylinder of ¼ inch diameter and approx. 6 inch lengthy. Cut the cylinder into 1 inch pieces.
  • Boil 7-8 cups of water in a pot.
  • Once water starts to boil add the gatte pieces and let It boil in high flame for 8-10 minutes or until it is not sticky.
  • Drain the excess water.

For the rice:

  • Heat oil in a pan. Add cumin seeds, when it changes color, add ginger and onion.
  • Saute till onions and light brown.
  • Add tomato, hing and green chili. Saute till tomatoes and cooked.
  • Add the cooked gatte, turmeric powder, red chili powder and garam masala powder. Stir for 1 minute.
  • Add the cooked rice and salt. Stir and cook for 2-3 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Recipe – Methi Suhali / Methi Mathri / Baked Methi Suhali / Baked Methi Mathri / Indian salty cookies

Baked Suhali

Prep Time: 18-20 minutes

Cook Time: 15 minutes

Serves: 40 Mathris


  • Whole Wheat flour (Aata): ½ Cup
  • Plain Flour (Maida): 1 cup
  • Salt: 1 Teaspoon or to taste
  • Kalonji (Black Seeds): ½ teaspoon
  • Oil / Butter / Ghee: 3 Tablespoons
  • Red chili Powder: ½ teaspoon
  • Dried methi leaves (Fenugreek leaves): 4 tablespoons
  • Water: ½ cup or as required to knead the dough


  • Mix the flours with salt, black seeds, red chili powder and dried methi leaves.
  • Add oil and mix again.
  • Using water knead a stiff dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 40 equal portions and roll into balls.
  • Roll each ball into 1 ½ -inch diameter circle.
  • Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into circles.
  • Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.

For deep frying:

  • Heat oil in high flame for deep fry.
  • Add a few mathris at a time in the hot oil. Once mathris are added to oil, lower the heat. Cook in low heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy.
  • Let the oil heat in high flame again and repeat the process till all mathris are fried.

For Baking:

  • Preheat the oven to 350 F / 180 C for 10 minutes.
  • Brush oil/ butter on both sides of each cookie and arrange the dough circles on a greased tray or baking sheet.
  • Bake the cookies for 8 minutes, flip the side and bake again for 7 minutes or until light brown and crisp.


  • Remove the Mathris out of the oven and serve hot. Or, allow them to cool completely and store the Baked Mathris in an airtight container.


Recipe – Matar Paneer

Aviary Photo_131521393486600568

Prep Time: 15 minutes

Cooking Time: 15 Minutes

Serves: 4


  • Matar (green peas): washed, 1 cup
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Onion: finely chopped. 1/4th cup (1 Medium sized)
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Clove (Laung): 2, roughly crushed
  • Cardamom (Elaichi): 1, roughly crushed
  • Butter or ghee or oil: 1 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Fennel seeds (saunf): 1/2 teaspoon
  • Cashew: 5-6
  • Poppy seeds: 1 Tablespoon
  • White sesame seeds: 1/2 tablespoon
  • Milk cream or milk: ¼ Cup
  • Fresh Coriander leaves: 2 Tablespoon
  • Salt: ½ Tablespoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon


  • Soak poppy seeds, sesame seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it with the soaked water into paste. Keep this cashew paste aside.
  • Blend ginger, green chili, onion and keep aside.
  • Heat oil in a pan. Add fennel seeds, cumin seeds, cloves and cardamom. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add green peas, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 4-5 minutes or until peas are cooked.
  • Remove the lid and add milk cream and cashew paste. Stir well and cook it for another 3-4 minutes.
  • Add the paneer cubes in the mix. Mix gently and cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves.

Cook’s Note

  • For Jain(no onion, garlic) recipe, do not use onion, other process is same as above.


Recipe – Kaali Dal / Kaali dal makhni / Restaurant Style Dal Makhni

Aviary Photo_131521382487880055

Prep Time: 20 mins

Cook Time: 20 mins

Serves: 4


  • Whole black Urad Dal (whole black lentils): 1 cup
  • Salt: 1 ½ teaspoon or to taste
  • Oil or Ghee: 2 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Onion: 1 medium sized, chopped
  • Tomato: 2 medium sized, chopped
  • Ginger: finely chopped, 1 teaspoon
  • Garlic: finely chopped, 1 teaspoon
  • Green Chili: finely chopped, 1 teaspoon
  • Clove (laung spice): 1
  • Cardamom (Elaichi): 1
  • Turmeric powder: 1 teaspoon
  • Red Chili Powder: 1 Teaspoon
  • Garam masala: 1 teaspoon
  • Asafoetida (Hing): 1 pinch
  • Curry Leaves: 4-5
  • Red Dried Chili: 1 or 2
  • Coriander leaves: finely chopped, 1 tablespoon
  • Water: 4 ½ cup or as required
  • Fresh milk cream / curd: ¼ cup
  • Butter: ½ tablespoon


  • Wash the black urad dal 2-3 times. Soak it in water for 2 hours.
  • Pressure cooker the dals with water, turmeric, salt and ½ tablespoon of oil. 3 whistles are good in high flame.
  • Heat ½ tablespoons of oil or ghee in a frying pan. Add cumin seeds and when they change color add dried red chili, curry leaves, clove and cardamom. Stir.
  • Add onion, garlic and ginger. Sauté until onions are golden brown. Add Tomatoes, green chili, red chili powder, garam masala powder. Sauté until tomatoes are cooked.
  • Turn off the heat. Let it cool for 5 minutes. Grind it using little water to smooth paste.
  • Heat 1 tablespoon oil in the same pan. Add cumin seeds and hing. after 30 seconds, add the grinded paste.
  • Add dal on top of the paste.
  • Add milk cream, stir and cover the pan for 2-3 minutes.
  • Turn of the heat.
  • Garnish with coriander leaves and place a dollop butter on top. Serve hot.

Cook’s Note

  • Instead of black urad dal, you may use black masoor dal.