Rajasthan is one of exotic State of India. In Rajasthan, there are so many breathtaking palaces, spectacular scenery and also have rich Culture, it’s a perfect holiday experience. Rajasthanis love their foods and unique in their preparation. Lots amount of ghee is used in Rajasthani Cuisine. If you plan to travel Rajasthan anytime, Try this 11 delicious Recipe of their cuisine.
Gatte Ki Sabji
Gatte ki sabji is famous dish of Rajasthani Cuisine. Gram flour is base ingredients of gatte ki Sabji.gatte ki sabji is combination of gatte and delicious Curry. gatte is a dumplings which is made from gram Flour. Delicious curry is made from Curd with All spices. It is served with roti or any Indian Flat breads and Rice. Gatte ki Sabji is very easy and mouth-watering dishes.
Mirchi Vada is spicy Indian Snacks which is known as Jodhpuri Mirchi Vada. Mirchi is suffed with Potatoes Stuffing. It is Hot and Spicy Stuffed mirchi dumplings. It Can be served with tomato ketch up and Green chutey.
Ghevar is treditionally and delicious Rajasthani Sweets. It is made from Ghee, flour ,Paneer, and Sugar Syrup. There are lots of varieties in Ghevar like Malai Ghever and Plain ghevar. any celebration is incomplete without these Disc shaped sweet.
Dal Bati Churma
Dal Bati Churma is signature dish of the land of Maharajas – Rajasthan. Rajasthani Cuisine is incomplete without Dal Bati Churma. This dish is Combination of Three items, Firstly Bati is hard and unleavened breads which is cooked in desserts area of Rajasthan. Dal is prepared of five different dals (panchmel dal) namely split Bengal gram, arhar dal, split green gram, split black lentils and whole green gram. And last is Delicious Churma. It is prepared by deep fried bati in Ghee is crushed and mixed with jiggery or sugar.
This dishes is easily pleased All ages of people.
Rajasthani Kadhi is spicy one which will give your Tickle buds. This light and healthy dish is a Famous in the state and Served well with rice. Here is the recipe of Kadhi:
1.5 Cups Curd / Yogurt
3 Tablespoon Gram Flour
1 Or 2 Green Chilies, Finely Chopped
1/2 Teaspoon Turmeric Powder
1/4 Teaspoon Red Chili Powder
1 Tablespoon Coriander Leaves, Finely Chopped
Salt as Per Taste3 Cups Water
3 Tablespoons Ghee
2 Dry Red Chili
3/4 Teaspoon Cumin Seeds
1/4 Teaspoon Fenugreek Seeds
Pinch of Asafetida
1/4 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
3/4 Teaspoon Cumin Seeds
1 Bay Leaf
Mix curd, gram flour and water well without lumps.
Put turmeric powder, chili powder, salt, green chilies, Combine it properly.
Let Cook in low flame for 5 – 6 minutes until gram flour gets cooked well. Stir it occasionally.
Turn off the heat and set aside.
In another pan, heat ghee. Add cumin seeds and fenugreek seeds. Sauté for a second.
Add dry red chili and Asafetida. Sauté well. Turn off the Heat.
Pour this the tempering over the kadhi. Stir it properly.
Kadhi is ready to serve with rice or phulka.
Badam Ka Halwa
2 1/2 Cup Sugar
1 Cup Milk
2 Cup Almonds, Soaked
3 Saffron Strand
1 Cup Ghee
4 Cup Boiled Water
Take a bowl and pour enough hot water then add the almonds to soak for an hour. Remove skin and make smooth paste with milk using mixture.
Than prepare sugar syrup of one string constancy. Mix the badam paste and cook till thicken.
Mix the kesar color and ghee and stir continuously on low Flame.
Badam Halwa is ready. Serve hot.
Mawa kachori is one of the famous Rajasthani desserts. It is stuffed with dry fruits and mava then dipped into sugar syrup. Checkout the recipe:
1 Cup All Purpose Flour
Water As Per Needed
1 Pinch Saffron
10 Pistachios, Peeled
2 1/2 Cup Ghee
2 Cups Sugar
1 Cups Mava
8-10 Almonds, Peeled
Mix all purpose flour, ghee and water to make firm dough and keep aside for 30 minutes.
Divide into small equal parts and stuff center with mawa, and roll out to make small disc.
Heat ghee in a pan and Fry them in ghee till golden brown. Boil Water and Sugar to make sugar syrup till the sugar dissolves completely.
Just before serving dip the fried Kachoris in sugar syrup and garnish with chopped nuts. Served it.
Pyaaz Ki Kachori
Pyaaz ki Kachori is the Lip smacking breakfast or snacks from Rajasthani cuisine. They are deep-fried breads made from all purpose flour and stuffed with a onion mixture with spices like fennel, cumin, turmeric and chilli powder. Usually, It is served with coriander & mint and date & tamarind chutney.
It is famous tea time snacks of rajasthan. It is crisp dumpling which is made from lentils paste and spices. This double deep fried crispies are enjoyed with tasty green chutney. Make it at home according the recipe.
½ Cup Split chickpeas
3 Tablespoon Coriander leaves, finely chopped
2 Green chillies, finely chopped
Salt as per taste
½ Teaspoon Red Chilli Powder
2-4 Garlic paste
½ Cup Onion, finely Chopped
½ Inch piece of Ginger, grated
½ Teaspoon Cumin seeds Powder
A Pinch of Asafetida
Soak the chana dal in water overnight. Grind the dal to make a fine paste.
Mix the green chillies, Red Chilli Powder, garlic paste, onions, Cumin seeds Powder, Asafetida and salt well.
Take and shape it into a vada by flattening it out on your palm.
Heat oil in a kadhai. Put the vada into the hot oil and deep-fry till it is light brown in colour.
Cut the vadas into long strips and deep-fry again till they are golden brown and crisp.
Serve hot with coriander chutney.
It is traditionally Indian Doughnuts. Balushahi is one of the famous desserts of Rajasthan Cuisine.
2 Cups All Purpose Flour
1/8 Teaspoon Baking Soda
1 Cup Ghee
2 Cup Sugar
Ghee for Deep-Frying
Water As Per Required
Take the All Purpose Flour, ghee and soda in a mixing bowl and knead to a soft dough by adding little water.
Shape into small balls, roll out a bit and make a whole in the center by pressing with your thumb.
Heat the ghee in a pan and deep fry first over high Flame and then low Flame till cooked through. Make sugar syrup of one-string consistency.
Soak the balushahi in it for 5-10 minutes, strain out of the syrup and serve it.
Papad ki Subzi
4 medium sized papad
5 Tablespoon oil
6 Tablespoon ghee
1 Teaspoon cumin
2 Teaspoon ginger-garlic paste
1 Teaspoon turmeric powder
1 Teaspoon coriander powder
1 Teaspoon red chilli powder
1 green chilli,chopped
1 Teaspoon ginger, chopped
2 cups of yogurt, whipped
1 cup of water
Salt to taste
Fresh coriander for garnishing
In a pan, Heat the oil to fry the papad and keep aside.
In another pan, heat the ghee and sauté the cumin seeds. Put ginger-garlic paste and stir it till light brown.
Mix all spices (turmeric, coriander powder, red chilli powder, chopped green chilli and ginger). Sauté till the oil separates from the Spices.
Pour the yogurt in the Spices and stir. Add water and boil till thicken.
Crack the fried papad into small pieces and Mix them in the gravy. Add salt and let it cook for 3-4 minutes.
Garnish and serve hot.