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Rajasthani recipes


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Recipe# 3003
01 Jan 1999

 
Aam aur Chane ka Achaar 
by Tarla Dalal
The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, n ....
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Recipe# 3904
01 Jan 1999

 
Aam aur Chane ka Achaar 
by Tarla Dalal
The summers in Rajasthan are quite unbearable, but they have one saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. This recipe from the Marwar region is of a tongue t ....
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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# 3874
11 Jul 13

 
Aloo Pethe ka Saag by Tarla Dalal
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 ....
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Recipe# 3903
01 Jan 1999

 
Amla Murabba by Tarla Dalal
This is an invaluable winter preserve. Amlas (Indian gooseberries) are abundantly available during the winter months. You will find amla trees in several parts of Rajasthan and a large quantity of this fruit is used to make preserves. Whole amlas simmered in a cardamom and saffron flavoured syrup is ....
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Recipe# 3872
21 Mar 13

 
Arbi ka Saag by Tarla Dalal
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 ....
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Recipe# 3889
01 Jan 1999

 
Bajra Aloo Roti by Tarla Dalal
Bajra grows abundantly in large parts of arid Rajasthan, especially in the areas around Jodhpur and Dungarpur i.e. Western Rajasthan. Bajra rotis and khichdi are therefore more popular in these areas. Bajra rotis are preferred in the winter months as bajra is considered to be heat producing. I ha ....
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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# 39646
01 Jan 1999

 
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# 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 ....
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Recipe# 3887
08 Aug 14

 
Bhedawi Puri by Tarla Dalal
These puris have a hint of some unusual flavours like urad dal, fennel seeds and kalonji. Traditionally served with "sookha aloo" (a dry potato preparation) for breakfast, they can also be served as part of a main meal.
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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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Recipe# 3647
01 Jan 1999

 
Churma by Tarla Dalal
Dal-baati is incomplete without the quintessential "Churma". Churma is made using coarsely ground wheat flour, besan or maize flour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it i ....
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Recipe# 3868
01 Jan 1999

 
Dahi Chane ki Subji by Tarla Dalal
Also called "Chane Jaisalmer Ke", this dish of red chana simmered in a curd gravy makes a wonderful accompaniment for either rice or bajra rotis. Traditionally this is served with misi roti and makes a complete meal by providing calcium, proteins and carbohydrates to supplement a healthy diet. Whe ....
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