Rajasthan
Rajasthan is the largest
state of the Republic of India in terms of area. It encompasses
most of the area of the large inhospitable Great Indian Desert (
Thar Desert)
The cuisine of Rajasthan is offers a fabulous variety of mouthwatering dishes. Rajasthani food is well known for its spicy curries and delicious sweets. The cooking style followed in Rajasthan is based on natural climatic conditions of this desert land. There is scarcity of water and fresh veggies in the state of Rajasthan. In Rajasthan, it is preferred to use milk and butter in larger quantities to minimize the amount of water while cooking food.
The cuisine of Rajasthan is offers a fabulous variety of mouthwatering dishes. Rajasthani food is well known for its spicy curries and delicious sweets. The cooking style followed in Rajasthan is based on natural climatic conditions of this desert land. There is scarcity of water and fresh veggies in the state of Rajasthan. In Rajasthan, it is preferred to use milk and butter in larger quantities to minimize the amount of water while cooking food.
RAJASTHANI DAAL BATI
Ingredients
For Daal (Lentils Curry)
2 cups kidney peas (soaked in water overnight with a pinch of soda-bicarb)
3/4 cup whole black gram (soaked in water for overnight)
3 onions, chopped
2 tomatoes, chopped
2 tsp garam masala
2 tsp chilli powder
1 tsp turmeric powder
1 tsp ginger/garlic paste
2 green chillies, slit
2 tbsp fresh cream
4 tbsp ghee
1 cup coriander leaves finely chopped
Oil
Salt to taste
For Bati
5 cups wheat flour
1 cup ghee
2 tbsp curd
Salt to taste
Method of Preparation
1. Pressure cook kidney peas and black gram
till it becomes soft. In another pan, heat oil, add onions till it
is golden brown. Add ginger garlic paste, tomatoes, add all
masalas, pour pressure cooked kidney peas and gram, and salt.
Simmer it.
2. Gravy should be thick. Pour
cream and ghee.3. Knead a soft dough of flour, curd, ghee, salt and water.
4. Roll it into small balls. Keep aside for
1 hour. Then roast these balls till puffed and golden and
spongy.
5. Dip these balls into
ghee.6. Garnish daal with coriender leaves and chillies.
7. Serve hot.
ALOO KA BHARTA
Ingredients:
5-6 boiled potatoes (peeled)
2-3 finely chopped onion
2-3 green chillies
finely chopped coriander leaves
1 tsp mustard oil
salt to taste
1/2 tsp red chilly powder
1/2 roasted cumin seeds (powdered)
Method of Preparation:
Mash the potatoes and add all the ingredients. Serve it with baati.
LAHSUN KI CHATNEY
Ingredients:
2 heads of garlic (peeled)
5-6 tbsp red chilli powder
1/4 tsp fennel seeds (roasted and ground)
1 lemon juice
salt to taste
Method of Preparation:
Grind all the ingredients into a thick paste, garnish it with chilli.
KHASTA PURI
Ingredients:
3 cup refined flour (maida)
1 tsp ajwain( carrom seeds)
Oil (deep fry)
salt to taste
Method of Preperation:
Mix all the ingredients and make a dough with little water.
Now make small balls and flat these balls (puris) until golden and crisp.
Deep fry these puris and serve hot.
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