Rajasthan is not only known for palaces and deserts it is also known for its unique cuisine.
Rajasthani recipes and their cooking has been greatly influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region.
Food that could last for long is generally prepared by them. Rajasthani food is said to be very spicy. It is characterized by minimum use of water.
ALOO KA BHARTA RECIPE
Few corainder leaves chopped
Red chilly powder
Peel the potatoes and mash them coarsely.
- Add all the other ingredients and mix well.
Serve aloo bharta with baati.
CHANA DAL PARATHA RECIPE
Salt & red chilly powder to taste
Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.
- Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
- Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes.
- Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad.
- Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita and chutney.
RAJASTHANI DAAL BATI RECIPE
Finely chopped tomatoes
Garam masala powder
Ginger garlic paste
Corainder leaves finely chopped
Whole wheat flour sieved
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
- Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended.
- The gravy should be thick.
- Pour over cream and ghee.
- Knead a soft dough with flour, ghee, curd, salt and just enough water.
- Roll into lemon-sized balls.
- Cover and keep for one hour.
- Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
- Garnish the daal with coriander leaves and slit green chillies.
- Dip hot (baati) dumplings in the daal while eating.
Saffron dissolved in milk
Prepare sugar syrup of 1 thread consistency and keep aside.
- In a large bowl put ghee.
Add milk, flour and 1 cup water. Mix together to make a smooth batter.
- Dissolve colour in some water and add to batter.
- Add more water as required.
Batter should be of running consistency.
- Take an aluminium or steel cylindrical container.
The height should be at least 12".
- And diameter 5-6".
Fill half with ghee. Heat.
When ghee is hot, take a 50 ml, glassful of batter.
- Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle.
- Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
- Place on a mesh to drain excessive oil.
Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
- Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
- Cool a little, top with silver foil.
- Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
- Ghevar is ready to be served.
JAIPURI MEWA PULAO RECIPE
Long grained white rice
Chironii coarsely ground
Almonds blanched chopped
Saffron soaked in 1 tsp milk
Soak rice in water for 2 hours. Drain.
- Heat the ghee and add the drained rice. Add milk.
- Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
- As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
- Mix well. Bake in a moderately hot oven till each grain is separate.
- Serve jaipuri mewa pulao hot as a sweet dish.
KESAR MURG RECIPE
6 large pieces
Kesar dissolved in a little milk
Whole cloves and green cardamoms
Chilli powder and salt as per taste
- Heat oil. Add bay leaves and whole garam masala.
- Add onion, ginger and garlic paste and fry on low heat till oil separates.
- Add dhania powder, cashewnut paste and stir further.
- Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
- Bring to a boil, reduce heat and simmer till chicken is cooked.
- Whisk in cream.
- Serve kesar murg hot with tandoori rotis and parathas.
LAHSUN KI CHUTNEY RECIPE
Garlic peeled and cloved
Red chilli powder
Fennel seeds toasted and ground
Grind all the ingredients in a blender using very little water.
- Chill before serving.
- Keep in an airtight container, keeps for a couple of days.
RAJASTHANI LAL MAAS RECIPE
In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
- Keep aside a little of the brown onions to use for garnish.
- Add the garlic and ginger paste, cook for 15 min.
- Add cut portions of mutton and let it cook for 30 min.
- Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
- Cook until the spices are well-cooked and mixed.
- Add tomato paste and cook on low fire for 40 min.
- When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.
RAJASTHANI MISSI ROTI RECIPE
Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
- Mix well. Make a stiff dough. Roll into small and thick rotis and roast.
- Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.
RAJASTHANI MOONG DAL HALWA RECIPE
Soak moong dal for two hours and then grind it and keep aside.
- Heat ghee in a pan and put the moong dal in it.
- Saute on low flame till it turns golden brown and leaves a distinct aroma.
- Remove from the flame and set aside.
Heat water in a pan, add sugar and boil the mixture till sugar melts.
- Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
- Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.