Rajasthani Recipes, Rajasthani Dishes, Rajasthani Food Recipes, Tarladalal.com

Recipe# 3919
April 29, 2013 This original Tarla Dalal recipe can be viewed for free

Bundi 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 ....

Recipe# 3878
April 09, 2013 This original Tarla Dalal recipe can be viewed for free

Pumpkin and Mixed Veggie Subzi

by Tarla Dalal

1 review

Here is an interesting subzi from rajasthani cuisine that combines white pumpkin with other vegetables like carrot, cauliflower and french beans. It uses common spices, is very easy to prepare and is also rather light on the stomach, so you can make it any day for lunch or for dinner.

Recipe# 38076
March 29, 2013

Papad in Curd Curry

by Apurva_G

No reviews

This is a very simple recipe that i learnt from my mother. It is one of my favorites and i hope will be like by everyone.

Recipe# 3869
March 21, 2013 This original Tarla Dalal recipe can be viewed for free

Panchmel ki Subji

by Tarla Dalal

1 review

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 ....

Recipe# 3875
March 21, 2013 This original Tarla Dalal recipe can be viewed for free

Mooli ki Subji

by Tarla Dalal

1 review

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 ....

Recipe# 3872
March 21, 2013 This original Tarla Dalal recipe can be viewed for free

Arbi ka Saag

by Tarla Dalal

1 review

This little known and scarcely used vegetable is converted into a spicy dish ? rajasthani style with the addition of a blend of spices. The arbi can be boiled and sautéed too without deep frying them, but i prefer the crispy texture of deep fried arbi. A word of caution about handling arbi. Grease y ....

Recipe# 3874
March 21, 2013 This original Tarla Dalal recipe can be viewed for free

Aloo Pethe ka Saag

by Tarla Dalal

1 review

Potatoes and pumpkin (petha) are favourite vegetables of the rajasthanis and feature in different guises in their meals. Potato and pumpkin cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic rajasthani flavou ....

Recipe# 3857
March 19, 2013 This original Tarla Dalal recipe can be viewed for free

Kalmi Vadas

by Tarla Dalal

4 reviews

Rajasthani food is as colourful and diverse, as its glorious heritage. Rajasthanis are very fond of eating and this is reflected in the vast repetoire of recipes that they have devised out of fairly ordinary ingredients. Kalmi vadas are deep fried gram dal crispies that can be enjoyed with a fiery g ....

Recipe# 3921
March 19, 2013 This original Tarla Dalal recipe can be viewed for free

Suhaali

by Tarla Dalal

2 reviews

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 ....

Recipe# 4346
March 01, 2013 This original Tarla Dalal recipe can be viewed for free

Aloo Aur Kaddu ki Subzi

by Tarla Dalal

1 review

Serve this marwari sabzi with urad dal puris.

Recipe# 3899
January 08, 2013 This original Tarla Dalal recipe can be viewed for free

Shimla Mirch ki Launji

by Tarla Dalal

No reviews

A launji is made of a delicate balance of sweet and tangy flavours which each family has its own recipe, this one came from a friend’s home. She preferred to use capsicum instead of methi or tomatoes and the results were lip smacking. The secret of making a good launji is to let all the ingredients ....