Mharo Rajasthan - Blog Hop Wednesdays

Its Wednesday and I am blog hopping.This week I was paired with Priya Mitharwal ---Mharo Rajasthan Recipes.

When I first visited Priya's blog...I saw the first few recipes and I decided to make chocolate brownie ... then I realised that Priya specializes in Rajasthani food and I wanted to get outside my comfort zone...... "Baking"  for once. So I went through her Rajasthani recipes (by the way Priya has close to 100 Rajasthani recipes )..when I was going through her list I was amazed...I could actually visualize  one of my favorite vegetarian restaurant Rajdhani's thali just appear before me....Priya has crazy collection of recipes and I was very confused...I bookmarked more than ten recipes....and sat down thinking.

I am not sure if I have mentioned this before ...our family is ' Hardcore non vegetarian'...but there is one day in a week  'Thursday' when most of the ladies in the house are Vegetarians (yes including me and my sister Devs)...I still don't know the reason why........hence Thursday is always considered a dull day for us and if anyone  invites us for a party on a Thursday (which rarely happens)....its frowned upon.So coming to the point .....this Thursday I took charge of the kitchen....it was 'Mharo Rajasthan Thursday'  and I finally decided to make Rajma Masala, Methi paratha and Jaljeera.

I  love to cook for my dad, my hubby and daughter...but my favorite guinea pig is my sister Devs...I love cooking for her and she is my best critic and her opinion matters.... So this is what Devs had to say...."I can have vegetarian food like this everyday" (In our house that sentence is equal to committing a crime)

Today I will be putting up Jaljeera recipe.....tomorrow Rajma Masala and Methi paratha.

Ingredients
Print this recipe

• 2tbsp Cumin/Jeera (roasted and coarsely powdered)
• 10 to 12 Mint leaves
• 1tsp Mango powder (aamchur)
• 1/2 tsp Black salt
• 1 tsp lemon juice
• 1/2 tsp sugar
• Salt to taste
• 3 cups cold water

Method

1. Make a paste of all the ingredients except water.
2. Mix the paste with cold water blend well and refrigerate.
3. Strain before serving. 

Sending this to Tickling Palates