by the end of this slide you get an idea about rajasthani cuisine

1. RAJASTHAN CUISINE
• Rajasthani cuisine is rich and exotic in both in taste
as well as presentation
• Rajasthani cuisine is influenced by both the war-like
lifestyles of its inhabitants and the availability of
ingredients in this arid region

2. GEOGRAPHICAL LOCATION
• Desert state of India
• Located in north-west India
• Land seems to be bordered by massive forts all around and
the sprawling thar desert to the side of Pakistan
• Due to the kind of climate and scarcity of water have forced
the people to restore to kind of ingredients that grow locally

3. STAPLE DIET
• Wheat is the staple food
• The preparation of wheat ranges from chapattis to parathas
to even dumplings of whole wheat dough called baati
• It is common to see some food with ghee floating on top so
it acts as a preservative
• The use of cereals such as millets, jowar, and bajra are
commonly eaten all the three meals
• Most gravies are either curd based or prepared semi-dry

4. SEASONAL AVAILABILITY
• CAPERS AND DESERT BEANS: caper berry and beans are
cooked together enjoyed with bajrey ki roti(millet flour
bread)
• CLUSTER BEANS: beans cooked with spices and mixed curd
gravy
• KUMATIYA: kind of fruit used as vegetable
• MILLETS: major crop of Rajasthan. Grow in sandy soils
• MATEERA: kind of gourd that resembles a water-melon
• KAACHRI: berry like fruit is cooked as a vegetable. Used as
meat tenderizer

5. SPECIAL EQUIPMENT
THE EQUIPMENT AND UTENSILS USED IN RAJASTHAN ARE VERY
SIMILAR TO THE ONES USED IN PUNJAB CUISINE
• TIKRA: clay pot used for making a dal. Have desired earthy
flavor
• CHULAH: made out of mud and cow dung was the most
commonly used fuel
• SIGRI: open barbecue griller used for grilling kebabs

6. TIKRA
CHULAH
SIGRI

7. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS
• LAAL MAANS: red meat are made using lamb, yoghurt,
onions and garlic.
• SAFED MAANS: white meat with a yoghurt based gravy and
thickened with onions
• MAAS KI KADHI: yoghurt-based gravy, colored with turmeric
and flavoured with dried fenugreek leaves. Then meat is
cooked with the gravy
• KHARGOSH KA MOKUL: wild hunted animals cooked in
yellow colored, curd based gravy, thickened with onions

8. LAAL MAANS SAFED MAANS MAAS KI KADHI
KHARGOSH KA MOKUL
MAANS KEY SOOLEY KER SANGRI

9. • MAANS KEY SOOLEY: thin slices of lamb marinated and skewered
onto thick iron rods and cooked on a charcoal grill
• KHAD KA PINDA: rabbit is marinated and wrapped in a jute
cloth. Covered with clay embedded in the earth with charcoal on
top
• KER SANGRI: capers and desert beans pickled and eaten cold or
warm
• DAL BAATI CHURMA: dal cooked with garlic and ghee. Baatis are
whole wheat dumplings baked on cow dung cakes. Churma is
sweet preparation made by frying whole wheat flour and desi
ghee
• GAWAR KI PHALLI: cluster beans with spices in curd gravy
• GATTEY: gram flour kneaded with yoghurt, mustard oil, dried
fenugreek leaves poached in salted water and simmered in
yoghurt-based yellow gravy

10. DAL BAATI CHURMA
GAWAR KI PHALLI GATTEY
AANCH

11. KHAD KA PINDA

12. • PAPAAD KI SUBZI: made form lentils and potatoes to make a
curry often relished with puri or kachoris
• PAANCH KUTA SAAG: preparation of five ingredients such as
dried berries, dried leaves like sangria, dried mango,
kumatiya, and dried gawar ki phalliare cooked in curd based
gravy
• BAAJREY KI RAAB: to prepare this a day’s old bajrey ki roti is
mixed with yoghurt and water and seasoned with salt
• CHAKKI KI SABZI: flour is kneaded along with water to form a
dough. Then washed in running water until all starch washed
away. Gluten obtain is set on a greased mould and then put
for steaming. Cut into pieces and shallow fried in ghee and
simmered in a yoghurt-based gravy

13. PITHOREY PAPAAD KI SUBZI PAANCH KUTA SAAG
BAAJREY KI RAAB MISSI ROTI

14. • MISSI ROTI: prepared by kneading gram flour, whole wheat
flour, chopped onions, and green chillies into a dough. Rolled
out from this dough and cooked on a tawa
• AANCH: appetizing drink. Raw mango are roasted directly
over the fire. Peeled and pureed. Sometimes dried mint
powder and green chillies are also used for extra flavour
• PITHOREY: fritters made by combining gram flour, curd,
turmeric, chilli powder, mustard seeds and ghee

15. COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR
BIBLIOGRAPHY
1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND
FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY
PRESS,2018,pp. 175-181