Rajasthani’s queens like to prepare food at home. Always do hard work for preparation. They never argue for preparing dishes for dear ones. Always try to prepare high protein diet in small amount of money. One think keeps in mind, that how I maintain the kitchen. Rajasthani cuisine supports more homemade vegetables like papad Magordi, plain Magordi, kachi Magordi, etc. People like to eat vegetable by following Rajasthani Food recipe every day. Homemade vegetables more presence in meal in comparison to regular vegetables. Rajasthani fills the jar and store for a month. According to Rajasthani recipe prepare within a 5 to 6 minutes and eat with Plain Chapatis, bajra Chapati, Bajra Khichdi, Plain Khichdi, chawal daal khichdi, etc.
1. How to prepare Magordi at home?
Preparation
of Magordi is too easy to made. Basically, it is two type Masala and plain
Magordi. In my last blog I already tell full recipe of Masala Magordi. All spicy
are simple and digestive, as result it generate positive vibes on the body. Making,
plain Magordi is too simple without spicy prepare at home. Fill the jar and eat
for a month. Some people leave the Rajasthani cuisine for jobs and any other reasons.
They also take with him and store for a year. Means, those area where we cannot
get easily vegetable Magordi is the best option for getting nutrition.
2. How to prepare Plain Magordi?
Ingredients
1 Kg of any
daal
Note: Amount for daal adjust with own
requirement. Here I am discussing 1 Kg.
Dry
Spicy
Salt According
to taste
50 Grams of
fennel seeds (Soof)
Preparation
Preparation
for washing Daal
Take one
deep bowl add all daal and soak overnight or 5 to 6 hours in water. Because
daal properly take own shape and remove the dust particles. In morning or after
5 to 6 hours wash properly with water like wash the clothes using hands. Continuously
change the water until we get proper transparent color.
Preparation
for Grind the daal
After washing
time to Grind and make thick batter. When start grinding try to use less water
and consistency is thick. Because at the time of preparing, easily come in the
circular shape. Use deep bowl for putting batter.
Preparation
for mixing dry spicy
In thick
batter add salt, Soof and mix well. Using big spoon mix it properly.
Preparation
for giving circular shape
Take sieve big
size spoon and put small amount of batter on the top. With the help of hands rub
the batter on any clear plastic or cloth. Same size Magordi are drop on that
plastic or cloth. Keep in the Terrance on sunlight for 3 to 4 days. Magordi automatically
left the space when they dry. After that left for one day in the sunlight so
all the moisture absorb. After that, you fill the jar and store for a month or
the years.
3. Which Magordi is good for health and how?
The Answer
is Both, Let’s understand in depth
Magordi are
good because ingredients are same, only spicy difference. In Rajasthan plain
Magordi given after the pregnancy. Rajasthani elder ladies think it’s too
healthy after pregnancy and easy to digest. As we know that after the pregnancy,
baby feed and consume protein and minerals through Mumma. So, elder ladies keep
in mind and prepare food for her. Using Soof as a spicy, help to clear the
tommy and sharp the digestive system.
Masala
Magordi is prepare for regular eating. It’s too spicy and open all the pours of
the taste. Rajasthani cuisine like to eat spicy and silky texture. When Chapati
dip in vegetable and go in mouth. Open all seven flavors it gives satisfied
meal. Rajasthani’s queens prepare by following Rajasthani food recipe with
combinations of veggie like papad Magordi, Plain Magordi, Kachi Magordi,
Chhachh ki Magordi. Only quantity of the spicy measure according to the taste.
Now we discuss
few Rajasthani Food Recipe of Chhachh is Magordi. In previous blog we discuss
two recipes of Magordi. Read it and try at home.
4. Recipe of Chhachh is Magordi
Ingredients
1 bowl of
Magordi
Veggie
6 to 7
Cloves of Garlic (chopped or paste)
For
Tadkka
2 table spoon of Vegetable oil
1 pinch of
Hing
1 Tea spoon
of Cumin Seeds
2 glasses
of Water
½ Kg of Chhachh
Note: Taggy
(Khatti) flavor you adjust by dropping water. If more taggy add water.
Dry
Spicy
1 tea spoon
of Turmeric
1 table
spoon of Coriander Powder
1 table
spoon of Red Chilli (adjust according to taste)
Salt
According to Taste
For
garnishing
Some chopped
coriander leaves
Preparations
Preparation
for Breaking Magordi
Take 1 bowl
of Magordi and put on slap or flat area. Using rolling pin break into small
pieces.
Preparation
for roasting the Magordi
Take one
pan, add 1 table spoon of oil, wait for temperature change, after that add
crushed Magordi. Steps follow for roasting.
First drop
big piece of Magordi and stir until it takes light brown color.
After that
add smaller size, again stir until light brown color.
At last drop
powder part and stir until all the shape take proper or same color.
Preparation
for boiling the Magordi
Take one
Pan or pressure cooker add 2 glasses of water. Put on high flame and wait for
boil. Then add salt and turmeric and all the roasted Magordi. Mix well, cover
with lid and slow down the flame. Wait 5 to 6 minutes you see that Magordi is
cooked properly. Also check by pressing one piece of Magordi through the
finger. If mashed means cooked well.
Note: Cover with the lid because it helps
to cook fast and save the fuel
Prepare Chhachh
for Tadkka
Take
Chhachh and sieve out. So, Malai remove.
Prepare
Paste for Dry Masala
Take small
bowl add ¼ glass of water and all dry spicy. Mix well
Note: Paste we prepare because Chhachh
never tear out.
Preparation
for Tadkka
Take one
pan, add oil and open the high flame. Wait for temperature change, then add
Hing and cumin seeds. Cracking sound hear add the paste of all the dry Masalas
and paste or chopped Garlic. Masala is left the oil, add sieve chhachh, stir continuously
otherwise chhachh tear it. When gets the boil, left to stir, then add boil Magordi
and stir it. Cook on low flame. After 5 to 6 minutes, you see that all oil come
on upper side of pan. At this stage close the flame and spread some coriander leaves.
Now your
Magordi is ready to serve.
Conclusion:
In this blog we talk about Queens of Kitchen, how prepare vegetable on any
aspects. By doing lots of hard work prepare Home Made Magordi and fill the jar.
Later talk about why after pregnancy women eat Rajasthani Food recipe of Magordi.
At last spark of Chhachh Magordi recipe. Each step explains, so try at home and
share your experience by writing comments.
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