Rajasthani Grandmother Sharma Recipe: The 100 -year -old way produced by Dal Badi Surma, traditional royal taste is available at home, reference recipe

Rajasthani Grandmother Surma Recipe in Hindi

Rajasthani Tal Process: Different types of foods are found in every corner of India. Just as Liti-Soka is popular in Bihar, Rajasthan’s grandmother Surma is famous. People from India and abroad come to eat Dal’s grandmother Surma. People eat this food with great eagerness. It is also specially prepared for guests in the wedding. If the grandmother Surma is prepared in the traditional way of Rajasthani, it is difficult to forget the flavor of life. If you want to do it in your home, take the help from here. Here is the greatest recipe of lentils, which can be done in a very tasty way by gradually following the spade.

League

Lentil

1/4 cup of Urath Dal

1/4 cup mong lentils

1/4 cup gram lentils

1/4 cup red lentils

1/4 cup Arhar Dal

1/2 tbsp of turmeric powder

Salt for the taste

2 – 3 tbsp ghee

A pinch hing

1/2 tbsp cumin

6 cloves

1 – 2 bay leaf

2 medium onions

3 tomatoes finally chopped

1 1/2 teaspoon of ginger-gorge paste

1 – 2 green chillies

1 teaspoon of red chilli powder

1 tbsp of coriander powder

1 tbsp garam masala powder

1/2 tbsp of fennel powder

1 teaspoon of Kashmir chilli powder

1 tbsp chopped coriander leaves

The method of lentil-

Mix all the lentils and wash for an hour. Add 4 cups of water in the soaked lentils, salt, turmeric powder and pressure cooker.

For 3-4 whistles, cook the lentils in the cooker, then cut the flame and cook for 5 minutes. Then turn off the heat. Allow the end to end the pressure.

Prepare the mood in a pan. Heat the ghee, add asapidida, bay leaf, cumin and cloves. When the cumin seeds begin to explode, add the finely chopped onions.

Cook until pale golden brown. Now add ginger garlic paste. Cook for 2-3 minutes or until the source of the ginger garlic disappears.

Now add the finely chopped tomatoes and green chillies and cook until the oil is separated. Now add all the dry spices – a pinch of salt, coriander powder, garam masala, red chilli powder and fennel powder. Keep in mind that the spices are fry for 30 seconds, but the red chilli is not burned. If the spices start to burn, add 1 teaspoon of water and cook until this water is dried. This will help cook spices. Now add cooked legumes.

Mix well. Boil it well and add water to your need. Decorate with coriander. Before serving, heat the ghee in a separate skillet and place it on top of lentils with kumdi chilli powder.

Sung

The subject of singing is-

2 cups flour (wheat flour)

3 tablespoons of ghee

1/4 tbsp of baking soda (optional)

Salt for the taste

1/2 tbsp celery

1/2 cup ghee (Dip) (optional)

Hot water

The recipe for the grandmother-

Mix all the ingredients except the water in a large mixture. It is important to remember that 3 tablespoons of ghee used here should not be reduced. You can leave the departure area later, but it is very important to add ghee to the dough process. This ghee will soften the grandmother, otherwise it will be very difficult to eat grandmother. Now add half a hard dough when adding warm water. The dough should be more strictly than the soft sabbathi dough. Make a lot of hard work to make balls with flour. Keep in mind that the dough is not very flexible and soft. When the dough is ready, cover it with a damp cloth and keep it for 30 minutes. Then, make an equal amount of small dough from the flour. There are many ways to make a grandmother. You can shoot it in the oven or air fryr or microw’s convention mode. You can bake it in the gas oven. You can do it in a pressure cooker. Here we make grandmother in the oven.

Heat the oven in advance. Lubricate the tray and place all the flour balls in one distance. Bake the dough balls for about 26 minutes, after 10 minutes, turn the boats once and cook for 200 ° C. Remove the ripe grandmother, sink into the ghee and serve hot with lentils.

Sanctuary

Surma’s produced material-

1 1/2 cup flour (wheat flour)

1/2 cups of ghee

3/4 cup floor sugar

1 teaspoon of cardamom powder

8 – 9 chopped almonds

Sharma is the manufacturer-

Add flour and ghee to a bowl. Rub the dough with your palms so that the dough mixes well. Now add a little water and knead half a hard dough. Now make small pills flour. Heat the oil in a pan. Now fry the balls in the middle flame. Take them out on tissue paper. Allow to cool. When they are completely cold, break them into pieces and finely grind in the mixer jar. Add the ground sugar, cardamom powder and chopped almonds. Mix well. Surma is ready to serve.

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