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Rajasthani recipes


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Recipe# 36931
05 Dec 14

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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# 39793
24 Nov 14

 
Nuts Jaggary Pieces by sushila jora
No reviews
This is healthy recipe for winter,this is my new recipe, my husband enjoyed it.this is really mouth watering dish. It is good for all of family member.
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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# 3867
19 Nov 14

 
Bharwa Lauki ( Rajasthani Recipe) 
by Tarla Dalal
No reviews
There are two ways to look at lauki. Only the pessimist would think it to be plain and boring; the optimist always looks at it as a wonderful ingredient that absorbs the added flavours very well. Once again, lauki proves its mettle in this recipe, with a grand stuffing of mixed nuts and paneer enhan ....
Recipe# 39764
10 Nov 14

 
Healthy Hearts by Madhumalti
No reviews
A healthy filling dish...ideal for breakfast, snacks and even to serve in parties!
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Recipe# 1500
05 Nov 14

 
Pumpkin and Potatoes- Rajasthani Style by Tarla Dalal
Almost all the aromatic spices and seeds in your masala dabba come together in this recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy. Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes, while a couple of common spi ....
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Recipe# 3879
03 Nov 14

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Gatte ki Kadhi by Tarla Dalal
No reviews
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 subji, pulao etc. This dish is made using a yoghurt based gravy and dry masalas to create a mouth-watering recipe ....
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Recipe# 3864
27 Oct 14

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Shakkar Para by Tarla Dalal
A traditional tea-time snack often made during festive occasions, Shakkar Para is – much to the joy of amateurs – also very easy to make! While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Never add the sugar directly to the dough without dis ....
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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# 3911
16 Oct 14

 
Atte ka Malpua by Tarla Dalal
Atte ka Malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the p ....
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Recipe# 3884
13 Oct 14

 
Dal Banjari by Tarla Dalal
A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this dal preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this dal, along with a meat preparation eaten with rotis. This i ....
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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# 3875
09 Oct 14

 
Mooli ki Subzi by Tarla Dalal
Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Subzi, made of radishes along with their leaves. Remember to chop the radish leaves very finely. In traditional Rajasthani households, this recipe is not complete without the additio ....
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Recipe# 3919
09 Oct 14

 
Boondi Payas by Tarla Dalal
An interesting version of kheer in which sweet bundis are used to thicken and flavour the milk. It is important to remember to cool the milk completely before you add the bundi so that the bundi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured ....
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