It's about a Rajasthani cuisine

1. RAJASTHANI CUISINE
SUBMITTED BY:
VISHAL VERMA
2141119319

2. INTRODUCTION
Rajasthan 'Land of Kings' or 'Land of Kingdom' is India's largest state by area.
The state located on northwest part of country and is a home of cultural diversity.
It is bounded on the west and northwest by Pakistan and shares domestic borders with
the states of Punjab, Haryana, Uttar Pradesh, Madhya Pradesh and Gujarat,
Its features include the ruins of Indus Valley Civilization, Temples, Forts and Fortresses
in almost every city.
It covers 342,239 square kilometers (132,139 sq mi)
The state was formed on 30 March 1949
Capital City: Jaipur

3. MAJOR FESTIVALS OF RAJASTHAN
 TEEJ
 MAKAR SANKRANTI
 DESERT FESTIVAL
 MAHA SHIVRATHRI
 HOLI
 DIWALI
 BUDDHA POORNIMA
 WINTER FESTIVAL
 GOGAJI
 GANGAUR
 JANMASHTAMI

4. POPULAR INGREDIENTS USED IN
RAJASTHANI COOKING
 Millets (Bajra) – This crop can grow in sandy soil, hence popular in rajasthan.
 Cluster beans (Gawar ki phalli)- A kind of beans locally grown and cooked in a dry or
semidry form.
 Ker – A kind of a wild caper berry.
 Sangri – A kind of a dessert bean cooked with ker.
 Kachri – A berry like fruit which is dried and is used to add sour flavor to the food and
also acts as meat tenderizer.
 Mangodi- dried dumplings made from a mix of dal and spices sundried and stored.
 Papad – lentils mixed with spices, made into a dough and rolled into thin sheets. They
are then sundried and stored.

5. STAPLE FOOD
Rajasthani Cuisine is influenced by both the warlike lifestyles of its
inhabitants and the availability of ingredients in an arid region.
Food that could last for several days and could be eaten without heating
was preferred.
 Scarcity of water and fresh green vegetables have all had their effect on
the cooking.
Major crops of rajasthan are:
 Wheat
 Beans
 Gram
 Tur
 Bajra
 Pulses
 Ragi
 Barley

6. LAAL MAANS
Laal maans is a meat curry from Rajasthan, India. It is a mutton curry
prepared in a sauce of yoghurt and hot spices such as red Mathania
chilies. This dish typically is very hot and rich in garlic. The gravy may be
thick or liquid and is eaten with chapatis made out of wheat or bajra.
FAMOUS DISHES OF RAJASTHAN

7.  SAFED MAANS
Luscious thick mutton gravy made from cashew nut and almond paste,
then it is enriched even more with milk, yogurt and cream. There are
not much of spice powders added into the curry as it uses only
cinnamon stick, bay leaf and cardamom.
Serve the Rajasthani Style Safed Maas Recipe along
with phulka, tandoori roti and pickled onions by the side.

8.  SOOLEY
An appetizer where fish or thin slices of meat is marinated and
cooked on open charcoal grill(Singri).
MACHCHI KI SOOLEY
MAAS KE SOOLEY

9. KER SANGRI
A traditional rajasthani dish that is made from with a combination of dried beans and berries that are
grown locally in rajasthan. It is often made into a spicy dry vegetable, but, I have added a little bit of
sweetness to the spice and the taste was delectable. If you plan to make it , do first try it without the
jaggery and then add jaggery to find the difference. The addition if raisins to the sabzi adds to the
richness of ker sangri. At home I served it along with a kadhi, phulkas and steamed rice and not to
forget the ghee that I had along with.

10.  DAAL BAATI CHURMA
Dal Bati Churma is the most popular item in Rajasthani cuisine. It is
made of three items of bati, dal, and churma. Dal is lentils, bati is a
baked wheat ball, and churma is powdered sweetened
cereal. 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.

11. GATTE
Gatte ki sabji is a popular gravy based dish from the
Rajasthani cuisine. Gatta or gatte (plural) are gram flour
(besan) roundels which are added to a curd based gravy.
There are many variations of making Rajasthani gatte ki
sabzi.

12. PAPAD KI SABZI
The idea of adding papad to a curry may not sound appetising although
on my recent trip to Rajasthan this is one dish I couldn’t get enough of. I
was there during the summer months of April travelling across the region,
cooking and eating with locals. Discovering spices, markets and family
recipes along the way.

13. NAMKEENS
Bikaneri bhujia, often simply called bhujia, is a popular
crispy snack prepared by using moth bean flour and gram flour and
spices, originating from Bikaner, a city in the western state
of Rajasthan in India. It is light yellow in colour. Bhujia has become
not just a characteristic product of Bikaner, but also a generic
name.

14. THANK YOU