by cst1991 on Sun Dec 28, 2008 10:28 am
here is my mother's recepie for
Rus
Rus Bhaat is hot Sunday favourite of Kumaon region. The cold weather of the region makes it a hot favorite during the winters and is usually prepared on Sunday or holidays as the preparation time is long. It is very nutritious as it consists of a mixture of a variety of whole grained pulses a great source of protein and iron as it is simmered in an iron vessel called Karahi. The magical taste in Rus comes from the its recipe, the simmering on the low flame for a long duration and the tadka of ghee and mountenous herbs. It can be savoured with rice or can be had as soup.
Ingredients
Bhatt (Black soya bean) 50 grams
Gahat 50 grams
Rajma (kidney Beans) 50 grams
kaala Chhana (Black Gram) 50 grams
Sabut Urad 50 grams
soya bean 50 grams
Saabut moong 25 grams
Sabut masoor 25 grams
Chaawal ka aata(Rice Powder) 25 grams
Dhania powder 2tblspoon
haldi powder 1tblsppon
garammasala 1tblspoon
Adrak(Ginger) 25 grams
Lahsun(Garlic ) 10 cloves
laung(Cloves) 5 cloves
Kaalimirch(Black pepper) 1 tea spoon
Jeera(Cumin Seeds) 1 tea spoon
Badi Elaichi 2 pieces
Jaifal(Nutmeg) 1/20
Oil 2 table spoons
Salt to taste
Tadka
Ghee 5 tablesppon
garlic finely chopped 5 cloves
Jammu 1tblspoon
Gandereni 1 pinch
Garnishing
Garam Masala 1 teaspoon
Coriander leaves chopped 1/2 bunch
Method:
Mix the all the pulses (daals, lentils) in big pot with excess water overnight.
After soaking boil the daals in pressure cooker with some salt and oil and 1.5 ltr of water. Boil it nicely to get a daal stock.
Separate the daal stock (extract) from the daals.
With the rice powder and warm water make a fine paste .
Make a thick paste of ginger, garlic, cloves, black pepper, Badi Elaichi ,cumin and nutmeg and mix it to the stock.Put the stock in Karahi and let it simmer for at least an hour.
Heats ghee in an frying pan and add finely chopped garlic, fry till becomes light brown and then add jammu and gandereni and let it fry till the sweet aroma of the tadaka start coming. Pour the tadka over simmering Rus which by this time has thickened a bit and has assumed a fine consistency.
Garnish by sprinkling garam masala and chopped coriander and serve piping hot with freshly prepared bhaat (boiled rice).