Foreword
Rajasthan is a land of colourful festivals and mighty traditions. The food of Rajasthan is as colourful as its scenery and its people. Since water is scarce, there are not too many greens available and so the food is predominantly grain based. As the food is predominantly grain, curd and besan (gram flour) based, use of onion and garlic is negligible. You can cook a delightful meal in a jiffy without having to run to the market to buy vegetables, the moment you have guests coming over.
It is a belief that Rajasthani food has too much ghee/oil in it. Since use of onion is negligible and curd and besan are predominantly used in the preparation of various delicious vegetables and curries, the amount of oil used for preparation has been restricted without affecting the taste.
Traditionally Rajasthani food is served in thalis and katoris. Bajra Roti/Kichhri are eaten in winter and Jowar Rotis are eaten in the summer months or the rest of the year. They are also very fond of sweets and many sweets are prepared at home on a regular basis.
I hope you enjoy this unusual cuisine with all its strong flavours and colours as much as I enjoy it.
Introduction
Dal batti churma - the ingeniously devised cuisine, truly unravels the magic of Rajasthan! Batti, the Rajasthani form of bread is first steamed, then roasted and finally dipped in some hot ghee at the time of serving. Batti is served with a mixed dal preparation tempered with jeera and hing served in a katori. The sweet - churma, is also served along with dal batti. Traditionally, Rajasthani food is very hot, but I have tempered the chillies to medium. They can be increased to suit your taste.
The use of degi mirch or Kashmiri mirch, which is not very hot, gives better colour. Mangodis are very extensively used in Rajasthani cuisine. They are small, grape sized moong dal wadis. They are much smaller than the Punjabi wadis. Amchoor powder is also used a lot for giving the dishes their sour taste. Scarcity of onions and garlic enhances the use of hing (asafoetida) in the dishes for a distinct flavour. Roasted papad smeared with desi ghee, little salt and red chillies and sometimes also finely chopped tomatoes, onions and green chillies are also served along with, or after the meal. They use moong dal Bikaneri pap ads which are large in size.
Contents
5
7
Main Dishes
11
Dahi Aloo Shak
12
Hara Dhania Chhole
14
Tamatar ki Launji
16
Bharwaan Lauki
18
Gatte ke Subzi
21
Patta Gobhi Kofta Curry
24
Rajasthani Kadhi
26
Besanwali Bharwan Mirch
28
Besan Wali Bhindi
31
Panchmel Dal
32
Khatti Arbi
34
Jaiselmeri Chatpatta Channa
36
Mangodi Matar Aloo Shak
38
Dahi Shorba
41
Kismish Methi Shak (Subzi)
42
Mixed Dal
44
Chakli ki Sabzi
46
Dahi Papad Shak
48
Snacks & chutneys
51
Corn Pakoras
52
Paneer Stuffed Papad Rolls
54
Tamatar Chutney
56
Moong Dal Chilla
58
Stuffed Masala Batti
61
Moong dal Bada
64
Kanji Bada
66
Tamatar Lahsun Chutney
67
Red Garlic Chutney
68
Rotis & Rice
69
Methi Thepla
70
Tikadia
72
Besan Ki Masala Roti
74
Gatte ka Pullao
76
Maida Ajwain Puri
79
Moong Dal Puris
80
Bajra Aloo Roti
82
Vegetable Kichhri
84
Mithe Chaawal
86
Tiranga Pulao
88
Sweets
91
Kesar Rabri
92
Moong Dal Halwa
94
Badam Burfi
97
Aloo ka Halwa
98
Churma
100
Malpuas
102
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