The document discusses the cuisine of Rajasthan, India. It describes the key influences on Rajasthani cuisine like the climate and availability of ingredients. It also discusses staple foods like millet, lentils and beans. Specific dishes mentioned include Dal Bati, Gatte Ki Sabji, Papad Ki Sabzi, Mawa Misri, Jungli Maas, Saadi Baati, Lal Maas, and Ghevar. The document provides recipes for some of these classic Rajasthani dishes.

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RAJASTHANI CUISINE

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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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 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.

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 Sweet Dishes :Churma, Ghewar,
Rosugulla, Sattu, Sweet Rice.
 Varied Chutney Flavours :Red
Chillies Chutney, Mint Chutney,
Garlic, Turmeric, Coriander
Chutney.

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 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.

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 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.

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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.

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 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.

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 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.

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 Lapsi
 1 cup: Broken wheat (dalia)
 3/4 cup: Sugar
 2 tablespoon: Almonds
 16-18: Raisins
 1 teaspoon: Cardamom
powder
 3/4 cup: Ghee
 2 1/2 cup: Hot water

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 Dal Bati (Puffed Dough Dumplings with Lentil Curry )
 Ingredients (Serves: 6)
 For Dal:
 3/4 cup: Whole black gram (urad) (soaked in water
overnight with a pinch of soda bicarb)
 2 cups: Rajma beans (soaked in water overnight with a
pinch of soda bicarb)
 1 cup: Onions, chopped finely
 3/4 cup: Tomatoes, chopped finely
 1 tbsp: Ginger-garlic paste
 2 tsp s: Garam masala powder
 2 tsp: Chilli powder
 1 tsp: Turmeric powder
 2-3: Green chillies, slit lengthwise
 1 cup: Coriander leaves, chopped finely
 2 tbsp: Cream
 4 tbsp: Ghee
 Oil
 Salt to taste
 For Dumplings:
 5 cups: Whole wheat flour, sieved
 1 cup: Ghee, melted
 2 tbsp: Curd
 Salt to taste

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 Gatte Ki Sabji
 Ingredients (Serves: 6-7)
 200 gm: Besan
 250 gm: Curd
 2 tbsp: Ghee
 1 tsp: Dhaniya
 1 tsp: Red chilly powder
 1 tsp: Salt
 2 tsp: Oil
 Haldi a pinch

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 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

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 Mawa Misri (Reduced Milk with Crystal
Sugar)
Ingredients
 1 litre: Whole milk
 250 gm: Condensed milk
 50 gm: Crystal sugar
 50 gm: Sugar
 10 gm: Ghee
 50 gm: Sliced almonds
 05 gm: Cardamom powder
 Garnish
 2 sheets: Silver leaf

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 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.

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 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.

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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.


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 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.

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 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.

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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

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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