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Cuisine > Indian >
26 Jan 15
Gehun ki Bikaneri Khichdi ( Diabetic Recipe) by Tarla Dalal
Inspired by heart-warming Rajasthani Cuisine, Gehun ki Bikaneri Khichdi is a whole wheat khichdi that is sumptuous and tasty enough to make a complete meal. Replacing rice with whole wheat enhances the fibre and iron content of this recipe, while the use of equal amounts of ghee and oil gives it a t ....
01 Jan 1999
Ghevar by Tarla Dalal
A filigreed Rajasthani delicacy made with the help of a mould.
01 Jan 1900
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 ....
10 Jan 15
Hare Mutter Ke Parathe by Tarla Dalal
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 ....
08 Mar 15
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 lemon juice, these whole wheat puris are flavourful and aromatic too. Every bite of the Hare Mutter ki Puri delights your taste buds. It is so tasty, you can sim ....
01 Jan 1900
Hare Mutter ki Puri ( Rotis and Subzis) by Tarla Dalal
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.
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 ....
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 ....
01 Jul 05
Kairi ka Jaljeera by Tarla Dalal
A quencher and cooler, with that pick-me-up effect.
10 Mar 15
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.This Kairi ka Pani is a cool drink that is supposed to protect the human body from dehydration during the severe heat w ....
01 Jul 05
Kairi ki Launji by Tarla Dalal
An instant pickle from Rajasthan that perks up any meal with its sweet 'n sour magic.
16 Mar 15
Kalmi Vada by Tarla Dalal
A perfect accompaniment for tea on a cold winter’s day, this Rajasthani delicacy is also surprisingly very easy to prepare. Made with a coarsely blended batter of chana dal, perked up with green chillies, onions, dhania seeds, etc., Kalmi Vada has a wonderfully crunchy texture and stimulating flavou ....
16 Mar 15
Kanji Vada 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 ....
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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