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Rajasthani recipes


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Recipe# 3638
04 Mar 15

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Dahiwali Aloo ki Subzi by Tarla Dalal
The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which ....
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Recipe# 3645
01 Jan 1900

 
Dal Baati Churma by Tarla Dalal
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked ....
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Recipe# 3884
01 Jan 1900

 
Dal Banjari by Tarla Dalal
A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this dal preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this dal, along with a meat preparation eaten with rotis. This i ....
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Recipe# 3890
01 Jan 1900

 
Dal Ke Parathe by Tarla Dalal
Moong dal is used extensively in Rajasthani cooking from starters likes chilas and vadas, to desserts like moong dal halwa etc. Jodhpuris prefer the use of moong dal to urad dal particularly as it is easier to digest. Dal ke Parathes complement virtually with any Rajasthani subji.
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Recipe# 3917
11 Feb 15

 
Dilkushar by Tarla Dalal
This divine mithai is also called "Besan ki Chakki" or "Mohanthal". This is usually made at weddings and on special occasions. It is a complicated mithai to make and one needs a little practice to perfect this recipe. It is traditionally made with coarsely ground besan, so that the barfi has a nic ....
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Recipe# 3920
01 Jan 1900

 
Doodhiya Kheech by Tarla Dalal
This dish is very popular in Udaipur from where it is said to have originated. Its texture is similar to that of rabdi although wheat is used to thicken this dessert. "Kheech" refers to a "mashed texture" that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of e ....
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Recipe# 3895
01 Jan 1900

 
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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Recipe# 3879
01 Jan 1900

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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# 33144
01 Jan 1900

 
Gatte ki Kadhi ( Know Your Flours ) by Tarla Dalal
Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry spices, which are steamed and then dunked into a yoghurt based curry. Enjoy this exotic dish either with puris or steamed rice.
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Recipe# 4344
01 Jan 1999

 
Gatte ki Subzi by Tarla Dalal
No reviews
Gram flour dumplings flavoured with dry spices, steamed and then dunked into a yoghurt based curry is a traditional Rajasthani speciality. Enjoy this dish either with puris or steamed rice.
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Recipe# 3909
01 Jan 1900

 
Gaund ke Laddu by Tarla Dalal
Gaund is an "edible gum" that is extracted from the bark of a tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive. Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winte ....
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Recipe# 3865
04 Mar 15

 
Gavarfali ki Subzi ( Rajasthani) 
by Tarla Dalal
A nice and soft subzi with the strong flavour of curds, the Gavarfali ki Subzi has a well-balanced flavour that is soothing yet spicy. Add a little baking soda while cooking the cluster beans to retain its colour, and also to ensure that it is well cooked. The combination of cumin and fennel seeds i ....
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Recipe# 3871
Yesterday

 
Gavarfali ki Sukhi Subzi ( Rajasthani) by Tarla Dalal
Is it the magic of our Indian everyday spices, or the methods of preparation, that make the Gavarfali ki Sukhi Subzi so delicious? Find out for yourself! A masaledar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chillies, cumin se ....
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Recipe# 3896
01 Jan 1900

 
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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 on 14 Feb 15 05:58 PM