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Rajasthani recipes


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Recipe# 3888
01 Jan 1900

 
Misi Roti by Tarla Dalal
No reviews
These are a regular part of a Rajasthan meal and sometimes variations are made by adding methi leaves or coriander leaves to flavour the dough. Misi rotis are eaten throughout the year except in the winters when bajra rotis are preferred. Serve these with a spicy vegetable or a tongue tickling lau ....
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Recipe# 3906
01 Jan 1900

 
Mogar aur Chasni Chawal 
by Tarla Dalal
Rajasthani food is chilli hot, and can more than raise the temperature of your body! I presume that is the reason why Rajasthanis are so fond of eating sweets which take the bite off anything that is spicy. Mogar and chasni chawal is one such fine example, where spicy moong dal or mogar is eaten ....
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Recipe# 3875
21 Mar 13

 
Mooli ki Subji by Tarla Dalal
This is made in the winter when vegetables are easily available. Radish is either chopped or grated to make this dish. If you choose to grate the radish, you do not need to boil it. Remember to chop the radish leaves very finely. Kachri is a fruit from the melon family which is bitter sweet in flavo ....
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Recipe# 3886
01 Jan 1900

 
Mooli Moong Dal by Tarla Dalal
No reviews
Mooli or white radish is extensively used in Rajasthani cooking unlike in other parts of India where it's merely considered a salad vegetable. Radish adds sharp and pungent accents in this bland moong dal. And like all traditional Rajasthani recipes, this dal too, is tempered with ghee. Some house ....
Recipe# 536
01 Jan 1900

 
Moong Dal Chilas by Tarla Dalal
No reviews
A north Indian chaat snack.
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Recipe# 3914
01 Jan 1900

 
Moong Dal Halwa by Tarla Dalal
A classic recipe that is relished throughout Rajasthan. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious for Holi and Diwali and it even features on wedding menus ....
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Recipe# 3916
01 Jan 1900

 
Motichur Laddu by Tarla Dalal
No reviews
Laddus are considered a very auspicious mithai as they are Lord Ganesh's favourite. In Rajasthan, the most popular kinds are the malai laddu, boondi laddu and motichur laddu. The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till the ....
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Recipe# 3856
01 Jan 1900

 
Muttar ki Kachori by Tarla Dalal
No reviews
Spicy green pea stuffed flaky and crispy kachoris. Enjoy these kachoris topped with fresh curds and sweet chutney for a hearty evening snack. Cook the stuffed kachoris lightly over a hot tava (griddle) on both sides and then deep fry them in hot oil over a slow flame. Kachoris made this way can be d ....
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Recipe# 4343
01 Jan 1900

 
Mutter aur Chenne ke Kofte 
by Tarla Dalal
Paneer is also called chenna in Marwar and in this recipe they make sumptuous koftas that are simmered with green peas in a tangy gravy.
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Recipe# 3877
01 Jan 1900

 
Palak Mangodi by Tarla Dalal
Jodhpuris are extremely fond of moong dal mangodis, which they cook in a variety of ways. Their food includes a lot of greens, so that is perhaps how this combination came about. Mangodis tossed in a spicy spinach gravy makes a mouth-watering treat. You can make mangodis very easily at home or you ....
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Recipe# 3885
01 Jan 1900

 
Palak Toovar Dal by Tarla Dalal
No reviews
A spicy spinach and lentil preparation that you will enjoy with steamed rice or khoba rotis. Do not overcook this dal as the spinach tends to discolour quickly.
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Recipe# 3912
01 Jan 1900

 
Panchmel Dal by Tarla Dalal
No reviews
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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# 3858
01 Jan 1900

 
Papad ki Churi by Tarla Dalal
Another favourite Marwari snack that often accompanies meals. As the name suggests it is a preparation of crushed papads which are tossed in spices and ghee. I have added some Bikaneri bhujia to this recipe to provide extra crunch. Bikaneri papads are a thicker and fierier variety of papads and are ....
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