2. NSK NOTES KUMARS RECIPE FILE 2
SPECIAL FEATURES
Rajasthan is a kind of fairs,forts and festivals.
In the Royal kitchens of Rajasthan, the
preparation of food was a very serious matter and
was raised to the level of an art form.
A professional Brahmin cook was called as
Maharaj. He is the only one responsible for the
whole kitchen and is only one allowed to enter
into the kitchen.
3. NSK NOTES KUMARS RECIPE FILE 3
Cuisine was mainly
influenced by its climate,
availability of raw materials,
life style of Maharajas.
Love for hunting is
responsible for shaping the
culinary art of Game cooking.
The other part is vegetarian
cooking of the Maheshwaries
of Marwar or Jodhpur. They
don’t use garlic and onions.
4. NSK NOTES KUMARS RECIPE FILE 4
Grains such as bajra, makkai, jowar, wheat, fried
lentils and beans are also very famous.
Gram flour is used in making ghattes, pakodas.
Jowar, bajra and makkai are used to make rotis
and wheat is used to make bati (dal bati churma).
The staple diet of locals are very simple like
bajare ki roti with lasoon ki chutney as the thin
garlic helps to safe guard against the wind.
5. NSK NOTES KUMARS RECIPE FILE 5
In maheswari cooking, mango powder and
asafoetida are an integral part of cuisine.
Both act as a major substitute of tomatoes
and garlic and onions.
They use lot of pure ghee as a medium of
cooking. Due to the scarcity of water they
use milk and butter milk.
6. NSK NOTES KUMARS RECIPE FILE 6
The best known Rajasthani food
is the combination of dal, bati
and churma.
Besides, each region is
distinguished by its popular
sweet –
Mawa Kachori from Jodhpur,
Malpuas from Pushkar,
Rasogullas from Bikaner,
Ghevar from Jaipur.
7. NSK NOTES KUMARS RECIPE FILE 7
Famous Cuisines :
Marwari Cuisine - Daal Bati and
Churma , Lachhedar Paratha and
Besan ki Missi Puri .
Rajput Cuisines - Meat
Preparations of Wild Boar, Hare
and Game Birds
Maheshwaries -The other part is
vegetarian cooking of the Maheshwaries of
Marwar or Jodhpur. They don’t use garlic
and onions.
8. NSK NOTES KUMARS RECIPE FILE 8
Cuisine Exotica :Red Chilli Chutneys, Chaas
(Butter Milk), Jal Jeera (Refreshing Lemon Water
with Mint), Thandai (Cool Almond Milk).
Non Veg Dishes :Murgh ko Khaato (chicken
cooked in curd) , Kacher Maas (Llamb), Achhar
Murgh (Chicken Pickle), Lal Mass (Red Meat),
Safed Maas (White Meat).
Veg Dishes :Kair Sangri - Govind Gatta, Papad
Ki Sabzi (Veg with Papad), Alu Mangori, Au
Samosa, Kair Sangri.
10. NSK NOTES KUMARS RECIPE FILE 10
Food that could last for several days and
could be eaten without heating was
preferred, more out of necessity than
choice.
Scarcity of water, fresh green vegetables
have had their effect on cooking
In the desert belt of Jaisalmer, Barmer and
Bikaner, cooks use a minimum of water
and prefer, instead, to use more milk,
buttermilk and clarified butter.
11. NSK NOTES KUMARS RECIPE FILE 11
Dried lentils, beans from indigenous plants like
sangri, ker etc. are liberally used.
Gram flour is a major ingredient here and is used
to make some of the delicacies like gatta ki sabzi,
pakodi; powdered lentils are used for mangodi,
papad.
Bajra and corn are used all over the state for
preparations of rabdi, khichdi and rotis. Various
chutneys are made from locally available spices
like turmeric, coriander, mint and garlic.
12. NSK NOTES KUMARS RECIPE FILE 12
SIGNATURE DISHES
MAKHI KA SOWETA: Spicy
combination of corn and lamb in which
lamb is cooked with yogurt. Various
spices and grated corn and milk is
added.
BESAN KE GATTE: Gram flour with
various flavoring ingredients are used
to make dough which is rolled into a
cylindrical shape and pouched. It is cut
into small pieces and deep fried.
13. NSK NOTES KUMARS RECIPE FILE 13
PATODE: A famous snack. Besan with crushed
coriander, red chillies and cumin is diluted with
water and cooked till thick. This is set on trays, cut
into small pieces, fried and tossed in dry masala
(amchur, garam masala, red chilli, salt, oil).
DOODHIYA KHEECH: A sweet preparation in
which whole wheat soaked overnight is cooked in
milk, sweetened with sugar and garnished with dry
fruits.
14. NSK NOTES KUMARS RECIPE FILE 14
MOONG DAL KHILMA: Moong
dal cooked with ginger till done
but not mashed and tempered with
cumin seeds, hing, red chilli and
turmeric.
Churma is a popular delicacy
usually served with baatis and dal.
It is coarsely ground wheat
crushed and cooked with ghee and
sugar. Traditionally it is made by
mashing up wheat flour baatis or
left over rotis in ghee and jaggery.
18. NSK NOTES KUMARS RECIPE FILE 18
Papad ki Sabzi
Get the extraordinary taste of Rajasthan cuisine with papad curry or papad ki
sabji. Papads are prepared with besan(chickpea flour) and spices. Here
we are soaking the papads in gravy and making an excellent curry. It
tastes superb with jeera(cumin) rice.
Ingredients (Serves: 4)
200 gm: Papad (fried and broken into 2/3 inch pieces)
300 gm: Yogurt
4 tbsp: Ginger-garlic paste
1 tsp: Chopped ginger
1 tbsp: Chopped green chillies
2 tbsp: Chopped fresh coriander
1 tsp: Red chilly powder
1 tsp: Cumin seeds
2 tbsp: Coriander powder
6 tbsp: Ghee
Salt to taste
20. NSK NOTES KUMARS RECIPE FILE 20
Jungli Maas
This is one of the famous non vegeterian recipe of rajasthan. Jungli Maas
or Jungli Maas Samosa is a recipe made from meat and butter or oil. It is
very easy to prepare and does not take longer time.
Ingredients
Meat
Clarified butter or oil
Whole red chillies
Salt according to the taste and water
Method
1. Jungli Maas does not take time to prepare. First heat the clarified butter or oil in a
pan and put the meat in it. After about ten minutes put salt to it according to the
taste, and the whole red chillies.
2. Keep adding little water frequently. Try to maintain a balance between the boiling
and frying part of the meat. Both the activities should be done simultaneously. Dry
the water when it is tender.
3. Serve it hot.
21. NSK NOTES KUMARS RECIPE FILE 21
Saadi Baati (Dumplings)
Ingredients (Serves: 4)
300 gm: Wheat flour
100 gm: Semolina
Ghee (as per requirement)
1 teaspoon: Salt
1/2 litre: Water
Method
1. Mix salt, 6 tbsp. ghee, flour and semolina and knead into stiff
dough with a little water. Cover with a wet cloth and set aside
for half an hour.
2. Break the dough into about 10 pieces. Flatten the dough and
press the centre with your thumb.
3. Place the baati in half litre of boiling water for 10 minutes and
lift out onto paper towels.
4. Roast the baati in an oven (grill) until golden brown.
5. Dip each baati in hot ghee and serve with dal, churma, gatta
curry and garlic chutney for a real Rajasthani feast.
22. NSK NOTES KUMARS RECIPE FILE 22
Lal Maas:
Lal maas/Lal Maans is a
traditional Rajasthani dish,
usually made with
Mutton/Gosht/Lamb. Bright red
color for this dish mainly
comes from mathaniya chillies.
23. NSK NOTES KUMARS RECIPE FILE 23
Rajasthani Thali:
Here is a very simple thali,
Rajasthani style! lal maas is
originally made with
Mutton/Gosht), spiced
Bajra-Aloo-Besan rotis
(Millet,Potato,Chickpea
flour), Panchmel (five
lentils) dal, plain rice with
onion, green chilli and
lemon slice on the side.
24. NSK NOTES KUMARS RECIPE FILE 24
Famous Dishes :
Rajasthani Thali, Lal Maans (Red
Meat) Spiced Dish, and Safed Mass
(White Meat) Cooked with Almonds,
Cashew Nuts and Coconut.Famous Dishes : Rajasthani Thali, Lal Maans (Red Meat) Spiced Dish, and Safed Mass (White Meat) Cooked with Almonds, Cashew Nuts and Coconut.
25. NSK NOTES KUMARS RECIPE FILE 25
Ghevar
Ghevar is a sweet specialty from Jaipur. It is a round cake made from daal
or flour mix soaked in ghee and milk and topped with sliced almonds.
Ingredients
Milk : Half Cup
Water : Four Cups
Solidified Ghee : 1 Cup
Plain flour : 03 Cups
Food color (Yellow): 1/4 tsp
Ice cubes : Three-four pieces
Essence of Kewra : 5-6 Drops
Ghee - 1 k.g.
Milk with1/2 tsp. of rubbed saffron
Chopped Almonds and Pistachios : One tbsp
Powdered Cardamom : 1 tsp
Ingredients for making Syrup:
Sugar : 1 ½ Cups
Water : 1 Cup
26. NSK NOTES KUMARS RECIPE FILE 26
Suji Ladoo
Ladoo is a popular Indian sweet dish and stands as
a symbol of festivals and joy. Suji ladoo is a
variation of ladoo, made with rava. Enrich it with lot
of dry fruits.
Ingredients (Serves : 10)
1/2 kg: Semolina
1/2 kg: Khoya
400 ml: Sugar syrup
10 pcs: Almonds
2 tsp: Cardamom powder
250 gm: Ghee