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172

Rajasthani recipes


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Recipe# 3437
01 Jan 1999

 
Spicy Amla Pickle by Tarla Dalal
Amlas are considered to be the elixir of good health and are packed with vitamin C. Fresh amlas are abundantly available in the winter and like raw mangoes, they can be preserved in several ways to provide a whole year's supply of amla pickles or murabbas. This piquant amla delicacy is spiced with ....
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Recipe# 3859
01 Jan 1999

 
Stuffed Chilas by Tarla Dalal
No reviews
Chilas are pancakes that are unique to the desert province of Rajasthan. This recipe is of gram flour chilas stuffed with cubes of paneer,green peas and tangy tomatoes, tossed together with a dash of chilli and cumin seeds. At home, we often make besan chilas with onions, tomatoes, coriander and chi ....
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Recipe# 3855
01 Jan 1999

 
Stuffed Dahi Vadas by Tarla Dalal
Dahi vadas are eaten all over India. But Marwaris have glorified and enriched this simple lentil preparation by stuffing them with an assortment of dry fruits like cashews, sultanas etc. Jodhpuris and Marwaris often use moong dal instead of urad dal for the vadas. Rajasthanis relish dahi vadas at a ....
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Recipe# 36931
19 Oct 13

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Stuffed Methi Paneer Pakoda 
by Tarla Dalal
No reviews
Mildly-flavoured dough of besan and fenugreek leaves, is stuffed with a rich filling of paneer and raisins, and deep-fried till golden brown. The soft interior and crunchy covering of the stuffed methi paneer pakoda is indeed an enticing balance that pulls you to pick more from the platter! relish t ....
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Recipe# 766
01 Jan 1999

 
Stuffed Paneer Bajra Roti 
by Tarla Dalal
No reviews
Bajra is the staple diet in many parts of north-western india, where the locals enjoys it with garlic chutney, jaggery and homemade butter.
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Recipe# 3921
19 Mar 13

 
Suhaali by Tarla Dalal
Suhaalis were traditionally made for weddings and special occasions like holi, diwali etc. Today however, they are available throughout the year at “namkeen shops”. These crisp tea-time delights are also called “mathis” or “mathris” in rajasthan. These can also be relished with a cup of hot masala t ....
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Recipe# 3898
01 Jan 1999

 
Tamatar ki Launji by Tarla Dalal
Launji is a sweet and sour pickle like dish that is very popular on the Rajasthani table. Every region has it own speciality. This one made with tomatoes is popular mainly in the urban areas as tomatoes are available easily in the cities. In rural areas, the locals make launji out of sprouted methi ....
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Recipe# 39159
05 Jul 14

 
Tangy Green Moong Dal by Tarla Dalal
No reviews
Here is a nourishing dish that displays many characteristic rajasthan flavours. Made of four dals cooked simply with conventional spices, ginger and chillies, with a dash of lemon for added tang, the tangy green moong dal should be enjoyed fresh with hot masala baati. You can have it with any roti o ....
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Recipe# 3635
17 Oct 14

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Thandai by Tarla Dalal
Thandai is a very popular drink in Rajasthan. This famous dry fruit and saffron flavoured milk that is traditionally prepared as an offering to Lord Shiva during the festival of Mahashivratri. Thandai is popular all over North India as well. It is often mixed with 'bhang' to make an intoxicating dri ....
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Recipe# 3007
01 Jan 1999

 
Tikkar by Tarla Dalal
This unleavened maize and wheat flour bread is typical of Rajasthan. As the name suggests, tikkar is a dry, chewy bread. This texture is achieved by making a stiff dough. I have used oil to cook these rotis to make them crisper, but traditionally they are cooked without using any oil. Oil or ghee is ....
Recipe# 11574
11 Aug 11

 
Aam ki Launji by sapnas
No reviews
A delicious tangy mango delightful recipe.
Recipe# 9973
13 Aug 11

 
Amla Achaar by Gayathri08
No reviews
Amla achar, it is tangy and spicy achar which can be served as an accompaniment for parathas, theplas or for rice preparation. It can be store for a year or more.
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Recipe# 34391
16 Aug 11

 
Bajre Ki Kadhi by sushila jora
No reviews
This is a type of rajasthani kadhi.
Recipe# 14062
17 Aug 11

 
Bharwa Tinde by dbhurangi
No reviews
Bharwa tinde is a special stuffed vegetable recipe with tinde or small pointed gourds slit and then filled up with a spicy masala mix. These stuffed or bharwa tinde are served dry with roasted onions or made into a gravy and enjoyed with rotis.
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