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Rajasthani recipes


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Recipe# 39658
20 Sep 14

 
Baked Masala Baati by Tarla Dalal
No reviews
Dal, Baati and Churma – the combo is synonymous with Rajasthani cuisine. Here is a delicious Baked Masala Baati, made of whole wheat flour and stuffed with a flavourful green peas stuffing. The interesting twist here is that the baati is baked, reducing the oil requirement and also making it easy to ....
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Recipe# 3905
19 Sep 14

 
Masala Baati by Tarla Dalal
Baati, the famous Rajasthani bread truly unravels the magic and mystique of its cuisine. There are several innovative methods and recipes for making baatis. This recipe of green peas stuffed whole wheat baatis in one of my personal favourites. You can use a moong dal (mogar) stuffing instead of this ....
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Recipe# 3883
17 Sep 14

 
Masala Chawli by Tarla Dalal
The perfect recipe to awaken your senses on a lazy winter’s day! Masala Chawli is packed with flavour and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cow peas, an aromatic mint paste carries the recipe to an unsurpassed level of gastro ....
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Recipe# 39646
14 Sep 14

 
Bajra, Whole Moong and Green Pea Khichdi by Tarla Dalal
You must have heard of Bajra Khichdi, a famous Rajasthani delicacy. While that is a wholesome dish, here is something even more nourishing, fortified with more healthy stuff like whole moong, green peas and tomatoes. These not only add more crunch and tang to the khichdi, but also add more fibre, ir ....
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Recipe# 3638
13 Sep 14

 
Dahiwali Aloo ki Subzi by Tarla Dalal
The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in tangy yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Aloo ki Subji served with puris is a favourite breakfast combination washed ....
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Recipe# 3856
12 Sep 14

 
Mutter ki Kachori by Tarla Dalal
Delicious to the core, that’s what this Mutter ki Kachori is! You would never have, really, tasted a kachori with such a flavourful filling. Crushed green peas are pepped up with a rather snazzy assortment of spices, of which nigella really stands out, with its prominent flavour. You will also enjoy ....
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Recipe# 3863
11 Sep 14

 
Masala Mathri by Tarla Dalal
Rajasthani cooking has been influenced by the war-like lifestyle of its inhabitants and the ingredients available in this region. Food that will last for several days and that can be eaten without heating was preferred, more out of necessity than choice. Crispy, flaky and superbly flavoured deep fri ....
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Recipe# 3636
09 Sep 14

 
Pyaz ki Kachori by Tarla Dalal
These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a onion filling. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan. Li ....
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Recipe# 3640
09 Sep 14

 
Khoba Roti by Tarla Dalal
This bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means indentation or cavity and that is how these rotis are prepared. They are best cooked in a gas tandoor but an ordinary tava (griddle) over gas will give you equally good results, if cooked over a slow flame. Serv ....
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Recipe# 3873
09 Sep 14

 
Masala Tinda by Tarla Dalal
This quick and easy vegetable is made using round gourds or tinda tossed with dry spices. Tindas are available for only a short period of time in the year during the monsoons months. They resemble green tomatoes and are firm. Tindas that have a smooth skin are much better to eat than the ones that h ....
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Recipe# 3886
08 Sep 14

 
Mooli Moong Dal by Tarla Dalal
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 househo ....
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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# 3920
05 Sep 14

 
Doodhiya Kheech by Tarla Dalal
This dish is very popular in Udaipur from where it is said to have originated. Its texture is similar to that of rabdi although wheat is used to thicken this dessert. "Kheech" refers to a "mashed texture" that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of e ....
Recipe# 39602
01 Sep 14

 
Rabdi Jalebi Without Yeast 
by Foodie #618649
No reviews
Best Enjoyed during winters breakfast.
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