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Rajasthani recipes




Perhaps due to the royal heritage of the region, or due to the unique characteristics of the cuisine brought about by the region’s extreme climate and rare vegetation, Rajasthani cuisine is quite different from all other cuisines and is very fascinating too! Rajasthani food is usually spicy and makes use of loads of ghee, without which no dish is complete. Heart-warming meal combos like the Dal-Baati-Churma and other specialties like Panchmel ki Subzi , Gehun ki Bikaneri Khichdi and Mangodi ki Dal are popular all over the country and this section shows you how to recreate the magic in your own kitchen.

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Recipe# 3638
19 Apr 15

  This recipe has an associated video
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
19 Apr 15

  This recipe has an associated video
Dal Baati Churma by Tarla Dalal
This three-in-one treat is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one ....
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Recipe# 3884
19 Apr 15

 
Dal Banjari by Tarla Dalal
The intense flavour of urad dal with its skin on is simply brilliant compared to the relatively bland de-skinned version. Together with chana dal and an assortment of spices, green chillies and onions, it transforms into a delicious dal that will make you lick your fingers! It is better to serve the ....
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Recipe# 3890
19 Apr 15

 
Dal Ke Parathe by Tarla Dalal
Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what use a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work ma ....
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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
19 Apr 15

 
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
29 Feb 16

 
Gatte ka Pulao, Rajasthani 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 a ....
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Recipe# 33144
16 May 08

 
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# 3879
25 Mar 16

  This recipe has an associated video
Gatte ki Kadhi, Marwadi Gatte Ki Kadhi Recipe by Tarla Dalal
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 Gatte ki Subzi ,
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Recipe# 4344
16 May 13

 
Gatte ki Subzi by Tarla Dalal
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
19 Apr 15

 
Gaund Ke Ladoo by Tarla Dalal
Gaund is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is heartily devoured in R ....
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Recipe# 3865
19 Apr 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
19 Apr 15

 
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
19 Apr 15

 
Gehun ki Bikaneri Khichdi 
by Tarla Dalal
Rice not being native to Rajasthan, the people there prefer to use wheat, bajra and jowar even for making typical rice dishes like khichdi and raab. This is one such innovative khichdi recipe adapted to use wheat. Hailing from Bikaner, as the name suggests, the Gehun ki Bikaneri Khichdi is a wholeso ....
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Rajasthani
5
 on 14 Feb 15 05:58 PM