Rajasthan | IndianshealthRajasthan Rajasthan is known for its royal cuisine. The Rajasthani cuisines primarily comprises of vegetarian dishes, though Rajasthani feasts also include variety of meat cuisines that are incomparable, as well as curries. Rajasthani dishes are famous for their liberal use of spices, its’ the mouth- watering aroma that makes every one seek out the recipes of the state.
While the vegetarian Rajasthani dishes are cooked in pure ghee, non-vegetarian Rajasthani dishes are prepared in oil. However Rajasthani curries, which are most famous of all, are made using pulses or gram flour as the base ingredient. Dry fruits, spices and yogurt are also used in many delicacies. Rajasthan can also boast of a vast array of savories and sun-dried snacks, be it dal baati and churma or missi roti.
Rajasthan Recipes
(* Specifies Changes for Healthy Diet)Daal Bati (Puffed Dough Dumplings With Lentil Curry)Ingredients:| Regular | Improvised* |
| For dal: |
| 1) rajma beans (soaked in water overnight with soda bicarb)- 2 cups | 1) rajma beans (soaked in water overnight with soda bicarb)- 1½ cups |
| 2) whole black gram (urad) (soaked in water overnight with a little soda bicarb)- ¾ cup | 2) whole black gram (urad) (soaked in water overnight with a little soda bicarb)- ½ cup |
| 3) onions-3, chopped finely | -do- |
| 4) tomatoes-2, chopped finely | -do- |
| 5) garam masala powder-2 tsp | -do- |
| 6) chilli powder-2 tsp | -do- |
| 7) turmeric powder-1 tsp | -do- |
| 8) ginger-garlic paste-1 tbsp | -do- |
| 9) green chillies-2, slit lengthwise | -do- |
| 10) cream-2 tbsp | 10) organic natural yogurt-1 tbsp |
| 11) ghee-4 tbsp | 11) butter-2 tbsp |
| 12) coriander leaves, chopped finely-1 cup | -do- |
| 13) Oil (as required) | -do- |
| 14) Salt to taste | -do- |
| For bati (dumplings): |
| 1) whole wheat flour, sieved-5 cups | 1) whole wheat flour, sieved-4 cups |
| 2) ghee, melted-1 cup | 2) butter, melted-½ cup |
| 3) curd-2 tbsps | 3) curd (fatless)- 1½ tbsps |
| 4) Salt to taste | -do- |
Preparation:- Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
- Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.
- Simmer till well blended. The gravy should be thick.
- Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
- Roll into lemon-sized balls. Cover and keep for one hour.
- Roast the balls in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
- Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.
Jaipuri Mewa Pulao (Dry Fruit Pulao)
Ingredients:
| Regular | Improvised* |
| 1) long grained white rice-2 cups | -do- |
| 2) sugar-2 cups | 2) 1 cup sugar |
| 3) ghee-1 cup | 3) butter- ½ cup |
| 4) chironji, coarsely ground-½ cup |
|
| 5) almonds-25, blanched, chopped | 5) almonds-16, blanched, chopped |
| 6) pistachios-25, chopped | 6) pistachios-16, chopped |
| 7) cardamom powder-1 tsp | 7) cardamom powder- ½ tsp |
| 8) nutmeg powder-¼ tsp | -do- |
| 9) saffron-½ tsp, soaked in 1 tsp milk | -do- |
| 10) milk-4 cups | 10) milk-2½ cups |
Preparation:
- Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
- Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
- As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
- Mix well. Bake in a moderately hot oven till each grain is separate.
- Serve jaipuri mewa pulao hot, it can also be served as a sweet dish.
Kesar Murg (Saffron Chicken)
Ingredients:
| Regular | Improvised* |
| 1) boneless chicken-6 large pieces | 1) boneless chicken-6 medium pieces |
| 2) Onion paste-1 cup | -do- |
| 3) ginger paste-1 tsp | -do- |
| 4) 1½ tsp garlic paste | 4) 1 tsp garlic paste |
| 5) Kesar (saffron) mixed in milk-½ tsp | -do- |
| 6) Dhania powder-1 tsp | 1 tsp |
| 7) Cashewnut paste-4 tsp | 7) Cashewnut paste-2 tsp |
| 8) Curd-1 cup | -do- |
| 9) Bay leaves-2 | 9) Bay leaves-1 |
| 10) Whole cloves and green cardamoms-½ tbsp | -do- |
| 11) Oil- ½ cup | -do- |
| 12) Cream- ¾ cup | 12) yogurt- ½ cup (natural organic) |
| 13) White pepper-1 tsp | -do- |
| 14) Chilli powder and salt as per taste | -do- |
Preparation:
- Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
- Add dhania powder, cashewnut paste and stir further.
- Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
- Bring to a boil, reduce heat and simmer till chicken is cooked.
- Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.
Sangri Ki SabziIngredients:| Regular | Improvised* |
| 1) Sangar-100 gms | -do- |
| 2) Bay leaf-1 | 2) Remove altogether |
| 3) Mustard oil-4 tbsp | 3) Oil with omega3-3 tbsp |
| 4) Red chilly (dry and sabut)- 5/6 | 4) Red chilly (dry and sabut)- 2/3 |
| 5) Mustard (grounded)-1 tsp | 5)Mustard (grounded)- ½ tsp |
| 6) Curd - ½ cup | 6) Curd -½ cup |
| 7) Hing-1 pinch | -do- |
| 8) Amchur (dry and sabut)- 5 tsp | 8) Amchur (dry and sabut)- 3 tsp |
| 9) Jeera water for soaking- ½ tsp | -do- |
| 10) Water-1 cup | -do- |
| 11) Red chilly powder- ½ tsp | -do- |
| 12) Haldi- ½ tsp | -do- |
| 13) Garam masala-1 tsp | -do- |
| 14) Amchur-1 tsp | 14) Remove altogether |
| 15) Dhaniya powder - ½ tsp | -do- |
| 16) Sugar-½ tsp | -do- |
Preparation:- Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.
- Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
- Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
- When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).
- Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
- Serve sangri ki sabzi hot with dal ke parathe.
