156 latest recipe photos
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Recipe# 3901
01 Jan 1999
Aam ki Launji ( Rajasthani Recipe) 
by Tarla Dalal
Raw mangoes are supposed to be "cooling" for our body system. To beat the intense desert heat, a drink called "kairi ka pani" is made using raw mango pulp, flavoured with jeera powder, sugar and black salt. This recipe is another way to combat the heat. Raw mangoes are tempered with fennel and nigel ....
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Recipe# 3854
01 Jan 1999
Kairi ka Pani by Tarla Dalal
An excellent summer cooler. It is also called 'panha' in most other regions of India. A delicacy made of boiled raw mangoes has an added zing of black salt,cumin and ginger powder. Kairi ka pani can be had either sweetened or salted according to preference. This cool drink is supposed to protect the ....
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Recipe# 3902
21 Oct 14
Lehsun ki Chutney by Tarla Dalal
No reviews
A pungent chutney of garlic, spiced up with chilli powder and pepped up with lemon juice. Lehsun ki Chutney combines wonderfully with plain and simple dishes like Bajra Rotla. It can also be used to perk up sandwiches, pav bread, and other savoury snacks.
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Recipe# 3879
01 Jan 1999
Gatte ki Kadhi by Tarla Dalal
No reviews
Gattas or "gatte" are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. They are used to make a wide variety of dishes like subji, pulao etc. This dish is made using a yoghurt based gravy and dry masalas to create a mouth-watering recipe ....
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Recipe# 3852
01 Jan 1999
Moong Dal Mangodi by Tarla Dalal
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Recipe# 3869
21 Mar 13
Panchmel ki Subji by Tarla Dalal
Panchmel is a district in gujarat bordering rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering recipe. Tossed in ....
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Recipe# 3908
01 Jan 1999
Raabdi with Bajra Roti by Tarla Dalal
Raabdi or "Raab" as it is commonly known, is a thick gruel prepared using bajre ka atta and curds or buttermilk. Raabdi can be served hot or cold. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk. An earthenware pot full of the bajra flour and buttermilk is ....
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Recipe# 3881
01 Jan 1999
Mangodi ki Kadhi by Tarla Dalal
Mangodis are crushed and cooked with tomatoes to make a delectable dish that can be relished with bajra rotis or tikkar. I am told that when tomatoes are not available, amchur (dry mango) slices are used to add tang to this dish. You can try it too, if you wish.
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Recipe# 3866
01 Jan 1999
Papad Mangodi ki Subji by Tarla Dalal
Mangodis are made with seasoned moong dal paste. Shaped like small rounds or thin strands they are sun-dried and stored for use throughout the year. The intense desert sun helps to dry them rather quickly. Nowadays, they are also available at most provision stores. In the past, all the womenfolk got ....
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Recipe# 3870
01 Jan 1999
Methi Mangodi by Tarla Dalal
Mangodis are sun-dried grape sized dumplings made from soaked and ground moong dal or sometimes from urad dal. Due to scarcity of vegetables, the ingenious Rajasthanis use different forms of pulses to whip up healthy and tasty meals. Mangodis or moong dal badis are often used to rustle up several ta ....
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Recipe# 3898
01 Jan 1999
Tamatar ki Launji by Tarla Dalal
Launji is a sweet and sour pickle like dish that is very popular on the Rajasthani table. Every region has it own speciality. This one made with tomatoes is popular mainly in the urban areas as tomatoes are available easily in the cities. In rural areas, the locals make launji out of sprouted methi ....
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Recipe# 3874
11 Jul 13
Aloo Pethe ka Saag by Tarla Dalal
Potatoes and pumpkin (petha) are favourite vegetables of the rajasthanis and feature in different guises in their meals. Potato and pumpkin cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic rajasthani flavou ....
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Recipe# 3896
01 Jan 1999
Gehun ki Bikaneri Khichdi 
by Tarla Dalal
Rice is not native to Rajasthan as a result of which wheat, bajra and jowar are the preferred cereals even for making rice like dishes like khichdi, raab etc. Rajasthanis have invented novel and interesting ways wherein they prepare khichdis out of wheat and bajra instead of from rice. This recipe ....
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Recipe# 3895
02 Jan 14
Gatte ka Pulao by Tarla Dalal
Bengal gram is abundantly used in rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ka pulao is made on festive occasions when plain steamed rice is no ....
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