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Rajasthani cuisine


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Rajasthani cuisine

  1. 1. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: , linkedin:- facebook: webpage: RAJASTHANI CUISINE F & B (P) III SUNIL KUMAR
  2. 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. F & B (P) III SUNIL KUMAR
  3. 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. F & B (P) III SUNIL KUMAR
  4. 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 garli helps to safe guard against the wind. F & B (P) III SUNIL KUMAR
  5. 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. F & B (P) III SUNIL KUMAR
  6. 6. 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. F & B (P) III SUNIL KUMAR
  7. 7.   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, ut 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. F & B (P) III SUNIL KUMAR
  8. 8.  MOONG DAL KHILMA: Moong dal cooked with ginger till done but not mashed and tempered with cumin seeds, hing, red chilli and turmeric. F & B (P) III SUNIL KUMAR