Rajasthani Keema Mirch, Rajasthani Daal Curry And Bati by Chef Meadha Rahat

Ingredients for Rajasthani Keema Mirch:

• Beef mince 500 gm
• Red chilli powder 1 tsp
• Mix spices powder 1 tsp
• German green chilli 8
• Cumin seeds 1/2 tsp
• Mustard seeds 1/2 tsp
• Water 1/2 cup
• Garlic paste 2 tsp
• Salt to taste
• Onion seeds 1/4 tsp
• Fennel seeds 1/4 tsp
• Oil 1/4 cup
• Onion 1

Method:

1. In one pan, put keema, red chilli powder, mix spices powder, onion seeds, fennel seeds and salt and cook it.
2. When water dries, then fill in chillies.
3. Heat oil and add cumin, onion seeds, mustard seeds, fennel seeds and finely chopped onion.
4. Together add red chilli powder and garlic paste.
5. When keema is roasted, add stuff green chillies.
6. Serve with naan or rice.
   

Ingredients for Rajasthani Daal Curry:

• Red lentil 375 gm
• Clove 2
• Ginger 2-1/2 inch
• Garlic 3 clove
• Ghee 3 tbsp
• Turmeric 1 tsp
• Salt to taste
• Yogurt 2 tbsp
• Green chilli
• Cinnamon 1
• Whole black pepper 5-6
• Onion 2
• Mix spices 2 tsp
• Chilli powder 2 tsp

Ingredients for Bati:

• Plain flour 2 cup
• Salt 2 tsp
• Baking powder 1/4 tsp
• Ghee 1/2 cup
• Garlic 1 tsp

Method:

1. In one bowl, put flour, baking powder, salt, water and ghee and knead hard dough.
2. Now make small portions, press lightly and put in greased baking tray.
3. Bake in per-heated oven on 180 degrees C until golden.
4. In end, spread ghee and serve.