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Cuisine > Indian > Rajasthani >
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 ....
Aloo Pethe ka Saag by Tarla Dalal
Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic Rajasthani flavour.
Arbi ka Saag by Tarla Dalal
Colocassia, a vegetable that many are wary of because they are not sure how to get rid of its gooeyness, transforms into a spicy delicacy here! Prepared in true Rajasthani style, Arbi ka Saag can be served as a starter or as a subzi with the main course. Either way, its chatpata flavour and crispy t ....
01 Jan 1900
Bharwa Lauki by Tarla Dalal
Scooped containers of boiled bottle gourd are packed with a flavourful, soft paneer stuffing, and topped with tangy tomato gravy. Known for its good health quotient, bottle gourd becomes all the more desirable in this Bharwa Lauki recipe, as it combines tastefully with protein-packed paneer and Vita ....
19 Nov 14
Bharwa Lauki ( Rajasthani Recipe) by Tarla Dalal
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 ....
Dahi Chane ki Subzi ( Rajasthani) by Tarla Dalal
Also called "Chane Jaisalmer Ke", this dish of red chana simmered in a curd gravy makes a wonderful accompaniment for both rice as well as rotis. Traditionally, this Dahi Chane ki Subzi is served with missi roti as the two complement each other well in flavour and texture; the curd-based subzi offse ....
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 fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which ....
01 Jan 1999
Gatte ki Subzi by Tarla Dalal
Gram flour dumplings flavoured with dry spices, steamed and then dunked into a yoghurt based curry is a traditional Rajasthani speciality. Enjoy this dish either with puris or steamed rice.
Gavarfali ki Subzi ( Rajasthani) by Tarla Dalal
A nice and soft subzi with the strong flavour of curds, the Gavarfali ki Subzi has a well-balanced flavour that is soothing yet spicy. Add a little baking soda while cooking the cluster beans to retain its colour, and also to ensure that it is well cooked. The combination of cumin and fennel seeds i ....
Gavarfali ki Sukhi Subzi ( Rajasthani) by Tarla Dalal
Is it the magic of our Indian everyday spices, or the methods of preparation, that make the Gavarfali ki Sukhi Subzi so delicious? Find out for yourself! A masaledar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chillies, cumin se ....
27 Aug 14
Kaddu Ka Bharta ( Swadisht Subzian) by Tarla Dalal
Bharta is a slightly mushy vegetable-based dish that tastes heavenly when had with steaming hot rice, or Indian breads too. While you might have surely tasted the famous Baingan Bharta, here is something new for you to try. A delicious bharta made of juicy red pumpkins! The mild sweetness of the pum ....
01 Jan 1900
Ker aur Kismis by Tarla Dalal
A simple but superbly flavoured dish. Ker (desert berries), sultanas and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare this recipe as close to serving time as possible. Serve hot with bajra or makai rotis.
01 Jan 1900
Ker Sangri by Tarla Dalal
One of the great dishes of Rajasthani cuisine. This simple piquant and tangy vegetable preparation does not really reflect the richness of its colorful school of cooking. Because ker and sangri are not exotic vegetables, but are wild berries (or beans) that grow independently and abundantly in the v ....
01 Jan 1999
Makai ki Subzi by Tarla Dalal
Corn is one of the extensively cultivated crops in Rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favoured by many people.
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