INDIAN FOOD• The traditional food of India has been widely appreciated for its fabulous use ofherbs and spices. Indian cuisine is known for its large assortment of dishes. Thecooking style varies from region to region.• For those who are in a lookout for variety, Rajasthan has a lot to offer. In fact, as youtravel from one part of the state to another, youll find that every region hassomething unique, which reflects in its food as well.
Rajasthani cooking was influenced by both the war-like lifestyles ofits inhabitants and the availability of ingredients in this aridregion. Food that could last for several days and could be eatenwithout heating was preferred. Scarcity of water and fresh greenvegetables have all had their effect on the cooking.The cuisine of Rajasthan is primarily vegetarian and offers a fabulousvariety of mouthwatering dishes. Rajasthanis use ghee for cookingmost of the dishes. It is well known for its spicy curries and delicioussweets.
THE FAMOUS COOKING STYLEThe cooking style followed in Rajasthan is based on the naturalclimatic conditions of this desert land. There is scarcity of water andfresh green veggies in the state of Rajasthan, which has an adverseimpact on its cooking. It is preferred to use milk, butter milk andbutter in larger quantities to minimize the amount of water.The spice content is quite high incomparison to other Indiancuisines, but the food is absolutelyscrumptious.
COMMONINGREDIENTS THAT GOINTO COOKING• Dried lentils and beans obtained from native plants like sangriaare used extensively in the preparation of Rajasthani dishes.• Gram flour is the major ingredient in the making of a couple ofdelicacies such as "pakodi" and "gatte ki sabzi".• Powdered lentils are liberally used in the preparation of papad.• Desi ghee is one of the most important ingredient.• Rajasthanis are quite fond of chutneys, which are prepared usingdifferent spices such as coriander, turmeric, garlic and mint.
DAAL-BAATI-CHURMA• Dal-Bati-Churma is a complete dish and very popular in Rajasthan. Traditionalway to serve it is to first coarsely mash the Baati, then pour pure Ghee on topof it. It is served with the daal (lentils) and spicy garlic chutney.• "Dal-Baati-Churma", is a combination of three different food items - Daal(lentils), Baati and Churma (Sweet).• Daal- is made of lentilsand can be little bit spicy.•Baati- baked or grilled ballsof wheat flour dough.•Churma- is a sweet, madeof wheat flour, sugar and dryfruits.
KADHI-PAKORIA main dish made of buttermilk,gram flour and various spices. Kadhipakori is a great vegetarian dish. Itslight and healthy and a staple forpeople of Rajasthan. It goes wellwith steam rice/ Plain Rice.
GATTE KI SABZIA traditional Rajasthani dish made of Besan/Gramflour cooked in tomatoyogurt gravy. Basically a stiff dough of gram flour is made with spices andsalt and then one makes a sausage/ kebab shape (gatta) out of this dough.Then the gramflour sausage/ kebab is boiled in water cut into smallpieces andis sometimes fried post boiling. And then a nice thick yogurt and spices basedgravy is made and the gattas are simmered in the gravy. It goes well withMissi Roti/ Tandoori Roti Gatte ki sabzi is another rajasthani delicacy.
GWAR KI FALI KA SAAGThis crunchy bean is low incalories and popular throughoutIndia. The plant is extremely hardyand grows easily even in drought-like conditions.
KAIR SAANGRIAlso known as ker saangri.Kair looks sort of like acaper and Saangri is a kindof bean very typical of desertvegetation. The Ker is awild berry and Sangri is atype of narrow bean wildlygrown in the desert regions.They are soaked and thencooked with various spicesand is a sort of a pickle.Goes well as a side dish withBajraa Roti.
PAPAD KI SABZIVery unique vegetarian dishthat is available only in thisregion- The papad ki subzi ismade from papad. Papad is athin, crisp Indian preparationsimilar to a cracker. It istypically served as anaccompaniment to a meal inIndia. The papad subzi has amild gravy. It is a main dishand goes well with all kindsof Indian breads.
MUNGODI KI SABZIMangodi is a kind of dried condiment anda favorite of people of Rajasthan. Theseare prepared using either split Green Gramor split Black gram. It’s basically SunDried Lentil Dumplings Curry.
CHAKKI KI SABZIThis is a unique dish, mainlyprepared in Jodhpur area buta few restaurants acrossRajasthan serves this dish.Its one of my favouriterajasthani dishes. It tasteslike a mutton curry thoughits absolutely vegetarianmade from wheat, maidaand besan. It is made intopieces and cooked ingravies, as you would,vegetables.
LAAL MAASThis is an awesomemeat (goat) dish. It is amutton curry made ofsucculent pieces ofmutton, yogurt, hotspices such as redchillies, cumin, garammasala etc. This dishtypically is very hotand rich in garlic, thegravy may be thick orliquid and is eaten withAll kinds of IndianBreads.
JUNGLE MAASThis is a fabulous mutton dish. Semi dry,not so spicy and goes wonderfully with allkinds of Indian breads. Made of wholespices and ghee (clarified butter) with nowater and cooked for hours- this is agorgeous curry.
SAFED MAASIn this dish the meat is cookedin a curd and cashew nut gravy.This is a truly decadent versionof a Korma. It has a delectablecombination of spices such ascardamom, cinnamon, cuminand coriander seeds. Unlikemany Kormas it doesnt containany coconut, instead theflavours are distinctly nutty,somewhat sweet and delicious.This is a main dish, its nonspicy and goes well with allkinds of Indian Breads.
MOHAN MAASThis is again a very distinctmeat preparation, where themutton is cooked with milk& mild spices. It’s a thickgravy infused with delicateflavours of khus-khus(poppy seeds), khoya,lemon, cloves &cardamom. This is a maindish and goes well with allkinds of Indian breads.
KEEMA BATINon-Vegetarian version onBaati. Keema baati is a hard,unleavened round ball madeof wheat flour and cooked inclay oven (tandoor). It’s asubstitute for bread and has akeema filling. Keema is amince meat cooked withmild spices. Keema baati isserved with a spicy gravy(Curry).
SOOLEY/ MAAS KA SOOLAA soola has a sort of asmoky flavour and is agreat entree/ starter. It goeswell with hari chutney(Mint chutney).Soola is a barbequed meat. Soolacan be made of mutton as well aschicken. The meat is marinatedfor hours and then barbequed in atandoor.
BIKANERI BHUJIABikaneri Bhujia often simplycalled Bhujia is a famouscrisp snack and is prepared byusing besan (gram flour) andspices, originating from Bikaner.Its other ingredients include moth dal,salt, red chilli, black pepper, cardamom,cloves , groundnut oil. The dough isformed into a snack by pressing througha sieve and deep frying in vegetable oil.It is light yellow in colour.
PYAAZ KI KACHORIThis is sort of a crispy puff pastry (round shaped) stuffed with onion andpotatoes. These kachoris originated in Jodhpur but are today popularthroughout Rajasthan. Steaming hot pyaz ki kachoris or aloo pyaz kikachoris are sold at most namkeen shops in Rajasthan. Like all kachoris,they are eaten with sweet and spicy tamarind chutney.
MIRCHI VADAMirchi Vada, is a spicy Rajasthani snack made of chili (Mirchi)huge-thick ones stuffed with savoury potato filling, served hotwith tomato sauce or occasionally with mint and tamarindchutney. A mirchi vada is a sort of a stuffed chilli cutlet.
MIRCHI KE TIRPORIDiced chillies in a tangy gravy to be takenalong with any meal. Again this is a sidedish like the lehsun ki chutney.The lehsun ki chutney is a simple yet delectabledry garlic chutney that is a "must" in everyRajasthani meal. This is usually relished withbajra rotis and onions. Its very spicy so eaten insmall quantities like pickles.LEHSUN KI CHATNI
SWEET DISHESSweet dishes are never referred to as dessertin Rajasthan, because unlike desserts whichare had after the meal, Rajasthani sweets arehad before the meal, with the meal, and afterthe meal! And typically there is norationing..
DOODH FEENIThis is a sort of verythin slightly crunchysweet noodle made offlour etc. Its garnishedwith dry fruits likealmonds andpistachios and eithereaten with a sugarsyrup or is dipped inhot sweet milk.
GHEVARIt is a disc-shaped sweet made fromPaneer (cottage cheese), oil, flour andsugar syrup. There are many varieties ofGhevar, such as plain, mawa and malaighevar. It is a honeycomb shaped delicacymade using plain flour and ghee.Ghevars are usually large in size, squaresor rounds and are either sweetened withsyrup or served topped with sweet raabdior thickened milk. They are earmarkedfor some special rituals and festivals.
MISHRI MAWAA very delicate sweet. Its a muchsofter version of milk cake/kalakand. Made by cooking milk ona very flame for long hours withsugar, cardamom, nuts etc.
BESAN KI CHAKKIIt is basically a ChickpeaFlour Fudge. Made bycooking gramflour on avery low flame for longhours alongwith khoya& cardamom powderand then further addingsugar. This is a muchsofter version of besanladdoo or maybe a crossbetween daal halwa andbesan ladoo.
LAAPSIThis is a uniqueRajasthani dessertmade of brokenwheat, ghee,jaggery, nuts,raisins and driedfruits. Mostlyserved in wintermonths and has asweet porridge sortof look and feel.
RAABThis dish is loved by all during winters.• Makki ki Raab : It can be called as‘sour corn soup’. But unlike soups it isfollowed after the meals. It is hot, sourand tempting. It is prepared by mixingand blending boiled corn with sourbutter milk (Chachh).• Gur Raab, which is made up of Gur i.e.jaggery. It is sweet and this too is takenafter meals.• Bajre ki Raab: It is made of baajra flourand buttermilk .
MAWE KI KACHORIThis is a crispy flaky puff pastry stuffed with mawa (dry fruits)and dipped in sugar syrup. This is a sweet dish generallyconsumed as a snack or dessert.
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