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Rajasthani recipes


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Recipe# 6402
22 Jul 14

 
Bharwa Lauki ( Healthy Subzis) 
by Tarla Dalal
Forget the bland taste of lauki now. . . Stuff it with a low fat paneer mixture and cook in a spicy tomato gravy for a pleasant surprise!
Recipe# 39443
08 Jul 14

 
Rava Chana Dal Crispy Kachori 
by Foodie sona
No reviews
Outer covering is made with semolina which makes kachori more crispy but for variation dough also can prepare with wheat four or white flour. stuffing is prepared with channa dal.
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Recipe# 38890
27 Jun 14

 
Hare Mutter ki Puri ( Rotis and Subzis) by Tarla Dalal
No reviews
Coarsely crushed green peas and tangy spices is stuffed into bhatura-like dough, and deep-fried in oil. Although it is rich fare, hare mutter ki puri is scrumptious, and sure to get digested soon if you choose to have it for breakfast.
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Recipe# 39352
20 Jun 14

 
Methi ki Bati with Kadhi 
by Ankita Mohit Pandit
No reviews
We can have this with green chuney also..it tastes yummeee. This is my Mom's recipe.I have tasted it at her place and thought to be share with You. Please try this,it tastes delicious.
Recipe# 39403
13 Jun 14

 
Chilli Parotta by Lakshmi P
No reviews
Chilli Parotta is an easy dinner recipe and is one of the most popular items in restaurants.
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Recipe# 4346
12 Jun 14

 
Aloo Aur Kaddu ki Subzi 
by Tarla Dalal
Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the Aloo aur Kaddu ki Subzi is a choice you will not regret, whether for a homely meal or a friendly gathering. It burgeons with ....
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Recipe# 3860
22 Apr 14

 
Bikaneri Bhujia by Tarla Dalal
No reviews
Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which ar ....
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Recipe# 3890
15 Apr 14

 
Dal Ke Parathe by Tarla Dalal
No reviews
Moong dal is used extensively in Rajasthani cooking from starters likes chilas and vadas, to desserts like moong dal halwa etc. Jodhpuris prefer the use of moong dal to urad dal particularly as it is easier to digest. Dal ke Parathes complement virtually with any Rajasthani subji.
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Recipe# 3894
11 Apr 14

 
Bajra Khichdi ( Rajasthani Recipe) 
by Tarla Dalal
This is a traditional Rajasthani recipe that we discovered is an excellent source of protein, iron, folic acid and fibre. Its creamy consistency and mild flavours make it a good recipe to have especially in the preconception period and first trimester. But i'm sure you will enjoy it all through your ....
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Recipe# 39192
24 Feb 14

 
Veggie Corn Cricket Balls 
by Madhumalti
No reviews
Easy,time saving recipe as except deep frying all other cooking steps can be completed before serving.
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Recipe# 39147
05 Feb 14

 
Makai Ki Roti ( Kadhai and Tava Delights) by Tarla Dalal
No reviews
Makai ki roti has a crisp feel that makes it quite unique. This is an energy-giving food that adds a lot of value to your menu whether for breakfast or for lunch. What is more, you don’t even have to sweat over elaborate accompaniments. You can simply serve this with curds and pickles, to make a sum ....
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Recipe# 39159
05 Feb 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 ....
Recipe# 39131
24 Jan 14

 
Methi Dana Laddu by ruthia
No reviews
These laddus are to be consumed during winter season. Fenugreek seeds contain many minerals, vitamins which are beneficial for bones.
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Recipe# 3895
02 Jan 14

 
Gatte ka Pulao by Tarla Dalal
Bengal gram is abundantly used in rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ka pulao is made on festive occasions when plain steamed rice is no ....
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