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Rajasthani recipes

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Recipe# 3913
11 Oct 14

Ghevar with Rabdi by Tarla Dalal
A honeycomb shaped delicacy made using plain flour and ghee that has originated in rajasthan. Ghevars are usually large in size approx. 200 mm. Or 250 mm. (8" or 10") squares or rounds and are either sweetened with syrup or served topped with sweet rabdi (i. e. Thickened milk). Lakshmi mishtaan bhan ....
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Recipe# 1614
10 Jan 15

Hare Mutter Ke Parathe by Tarla Dalal
No reviews
Hare Mutter ke Parathe have a simple yet lingering flavour and texture that appeal to all. Mouth-watering whole wheat parathe made with a delicious stuffing of boiled and crushed green peas, this main course is not only sumptuous but also excitingly crisp and flavourful. It is amazing how a few gree ....
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Recipe# 3643
18 Aug 14

Hare Mutter ki Puri by Tarla Dalal
Bored of making samosas and kachoris? Try this flavourful stuffed puri then! Packed with boiled green peas perked up with chaat masala and lime juice, these whole wheat puris are flavourful and aromatic too. Every bite of the Hare Mutter ki Puri melts in your mouth and delights your taste buds. It i ....
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Recipe# 38890
01 Jan 1900

Hare Mutter ki Puri ( Rotis and Subzis) by Tarla Dalal
No reviews
Coarsely crushed green peas and tangy spices is stuffed into bhatura-like dough, and deep-fried in oil. Although it is rich fare, hare mutter ki puri is scrumptious, and sure to get digested soon if you choose to have it for breakfast.
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Recipe# 3646
19 Nov 14

Jaripalla Churma by Tarla Dalal
Churma is a word that has become synonymous with Rajasthani cuisine. Jaripalla Churma is a richer version of the regular churma, claimed to be influenced heavily by Marwari style of cooking with lavish ingredients like dry fruits, saffron and khoya. A combination of flours deep-fried in ghee gives t ....
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Recipe# 4348
27 Aug 14

Kaddu Ka Bharta ( Swadisht Subzian) by Tarla Dalal
Bharta is a slightly mushy vegetable-based dish that tastes heavenly when had with steaming hot rice, or Indian breads too. While you might have surely tasted the famous Baingan Bharta, here is something new for you to try. A delicious bharta made of juicy red pumpkins! The mild sweetness of the pum ....
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Recipe# 4982
01 Jul 05

Kairi ka Jaljeera by Tarla Dalal
No reviews
A quencher and cooler, with that pick-me-up effect.
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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# 4983
01 Jul 05

Kairi ki Launji by Tarla Dalal
No reviews
An instant pickle from Rajasthan that perks up any meal with its sweet 'n sour magic.
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Recipe# 3857
10 Jun 13

Kalmi Vadas by Tarla Dalal
Rajasthani food is as colourful and diverse, as its glorious heritage. Rajasthanis are very fond of eating and this is reflected in the vast repetoire of recipes that they have devised out of fairly ordinary ingredients. Kalmi vadas are deep fried gram dal crispies that can be enjoyed with a fiery g ....
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Recipe# 2821
01 Jan 1999

Kanji Vadas by Tarla Dalal
Kanji is a liquid extract of a food - usually rice, black carrots or mustard. This is a Marwadi delicacy of moong dal wadas, soaked in mustard flavoured kanji. The kanji has to be made at least a day in advance so that all the flavours are released into the water. Mustard kanji is usually enjoyed ....
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Recipe# 3861
05 Sep 14

Kanji Vadas ( Rajasthani ) 
by Tarla Dalal
This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets ....
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Recipe# 3876
01 Jan 1999

Ker aur Kismis by Tarla Dalal
A simple but superbly flavoured dish. Ker (desert berries), sultanas and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare this recipe as close to serving time as possible. Serve hot with bajra or makai rotis.
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Recipe# 3897
01 Jan 1999

Ker ka achaar by Tarla Dalal
No reviews
There is only one place in Rajasthan that makes "fresh ker pickle". It is a small village in Jhunjhunu district where most of the womenfolk are engaged in making this pickle when these berries are harvested. As I discovered even after months of searching that fresh ker are not available in Mumbai. ....
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