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Perhaps due to the royal heritage of the region, or due to the unique characteristics of the cuisine brought about by the region’s extreme climate and rare vegetation, Rajasthani cuisine is quite different from all other cuisines and is very fascinating too! Rajasthani food is usually spicy and makes use of loads of ghee, without which no dish is complete. Heart-warming meal combos like the Dal-Baati-Churma and other specialties like Panchmel ki Subzi
, Gehun ki Bikaneri Khichdi and Mangodi ki Dal are popular all over the country and this section shows you how to recreate the magic in your own kitchen.
Dal-Baati-Churma three-in-one treat is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma.
Spicy Urad Dal Puris by Tarla Dalal
Serve these delicious urad dal puris with sweet pickle and hot tea on a sunny Sunday morning, for a complete Rajasthani ambience.
You can also try other puris to enjoy with a cup of hot tea like Khus-khus ki Puri
or K ....
09 Apr 17
Tikkar, Rajathani Roti by Tarla Dalal
Unleavened rotis of wheat and maize flour, Tikkar is a mouth-watering delicacy from the dessert province of Rajasthan.
Cooked with ghee, this crisp bread is wonderfully flavoured with ginger, garlic, onions, and more, which makes it enough to serve it with a simple accompaniment of curds and pic ....
23 Mar 17
Kanji Vada, Rajasthani Kanji Vada 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 str ....
22 Mar 17
Amla Murabba, Rajasthani Recipe by Tarla Dalal
An evergreen Rajasthani
recipe, the Amla Murabba is a wonderful accompaniment to any meal, but it is so tasty you will want to enjoy a spoonful at any time, without any reason at all.
In this recipe, the soft-cooked and sweetened amlas are delightfully fla ....
17 Mar 17
Kalmi Vada, Rajashtani Kalmi Vada by Tarla Dalal
A perfect accompaniment for tea on a cold winter’s day, this Rajasthani
delicacy is also surprisingly very easy to prepare.
Made with a coarsely blended batter of chana dal, perked up with green chillies, onions, dhania seeds, etc., Kalmi Vada has a wonderf ....
15 Mar 17
Meethi Soonth by Tarla Dalal
A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.
Other chutneys to enjoy with snacks are Guava Chutney
15 Mar 17
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 ....
14 Feb 17
Microwave Makai Jajaria, Sweet Corn Dessert by Tarla Dalal
Makai Jajaria is a creamy dessert
of grated sweet corn cooked in milk and sweetened with sugar.
A touch of cardamom and a garnish of almonds adds to the appeal of this dish, helping it rise to the top of everybody ....
02 Jan 17
Spicy Amla Pickle, Amla Achaar Recipe by Tarla Dalal
This Spicy Amla Pickle is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal.
It has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fe ....
27 Dec 16
Apple Rabadi, Diabetic Friendly by Tarla Dalal
Low fat milk thickened with apple. The addition of nutmeg and cardamom blends well with the subtle flavours.
Try not to peel the apple, as much of the fibre is present in the peel and just below it.
Select sweet apples for this recipe, as sharp apples can split the rabadi bitter and so rende ....
21 Dec 16
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 sta ....
13 Dec 16
Kesar Peda by Tarla Dalal
Kesar Peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava.
By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare ....
04 Nov 16
Arbi Subzi by Tarla Dalal
A unique preparation of colocassia, which is easy and quick to make but very, very tasty. In this subzi, roundels of cooked arbi are tossed with a mixture of spices and beaten rice, which gives the subzi an appealing flavour and a mild, pleasant crunch too. To prepare this easily, cook the arbi in a ....
02 Nov 16
Haldi ki Sabzi by Foodie#390603
Haldi ki Sabzi ia a traditional Rajasthani sabzi very popular when fresh turmeric is in season. Serve it hot with roti or rice.
While peeling the turmeric hands tend to get yellow, use gloves or a plastic bag while peeling and grating the turmeric.
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