10 Rajasthani Delicacies not to miss when in Rajasthan

10 Rajasthani Dishes not to miss when in Rajasthan

Rajasthan, a kaleidoscope of colors, culture and cuisine. There is a lot to do when in Rajasthan, lots of shopping, lots of sightseeing, lots of travel and lots of food. To cut short, you have an array of delicious looking food in Rajasthan. Their main course and desserts are worth a mention.

Many confuse themselves when it comes to make a decision as what to order. Here we have short listed for you the Top 10 Rajasthani Dishes not to miss when in Rajasthan.

Daal- Baati Recipe:

Ingredients for Daal:

  • 100 gms raw Moong Daal (split yellow lentils)
  • 100 gms raw whole Urad Daal (black lentils)
  • 100 gms raw Toor Daal (split yellow pigeon peas)
  • 100 gms raw Chana Daal (split Bengal gram)
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp asafetida powder
  • 3-4 tbsps melted ghee
  • 2 green chillies washed and slit lengthwise
  • 1 tsp cumin seeds
  • 2 tsps grated ginger

Method:

  • Mix all the Daals together in a bowl and wash thoroughly. Now put them into a pressure cooker and add 3 cups of water. Add the turmeric, red chilli and asafetida powders. Stir and cover the pressure cooker. Boil till the Daal are soft. This should take approximately 3 ‘whistles’. This means you start to cook on high heat until you hear one pressure release. Then you reduce the heat to low and cook till you hear two more subsequent pressure releases.
  • Turn off heat. Keep aside till all pressure is released and then open. You can also cook the Daals without a pressure cooker… it just takes longer. To do this you need to put the Daals in a heavy bottomed pan and add 4-5 cups of water. Cook on medium heat till the Daals are very soft. Add more water to prevent drying out, as required. The end result should be that the Daal mixture looks like a thick soup.
  • Once the Daals are cooked, it is time to temper them. To do this, heat the ghee a small pan. When it is hot, add the green chillies, cumin seeds and grated ginger. Cook for 2-3 minutes and remove from heat. Immediately add to the boiled Daal mixture. Season with salt to taste and mix well. The Daal is now ready. Next we will prepare the Baati.

Ingredients for Baati:

  • 300 gms whole wheat flour
  • 150 gms coarse semolina
  • 5 tbsps Bengal gram flour ( optional)
  • 1 tsp salt
  • 6 tbsps ghee/ clarified butter (see recipe below)

Method:

  • To make the Baati, put the flour, semolina, bengal gram flour, salt and ghee into a large mixing bowl. Mix well and then knead for 5-7 minutes till a a firm dough is formed. Keep aside for 10 minutes.
  • Now pre-heat your oven to 400 F/ 200 C/ Gas Mark 6.
  • Divide the dough into equal sized portions and roll into smooth balls. Press very lightly to flatten the balls just a little. Arrange them on a greased baking tray about 1″ from each other.
  • Bake the Baatis in the oven till golden. You need to turn them every 5-7 minutes to ensure even browning and cooking.
  • To serve, put some Daal into a bowl (individual portion size) and set on a plate. Add some Baatis and serve. To eat, the Baati is broken in half and dipped in the Daal! To make this even more special, break the Baatis in half and lay on the plate. Now drizzle with melted ghee! Dip in the Daal and eat!

Churma Recipe

Ingredients :

  • Wheat flour : 200 gm
  • Ghee : 400 gm
  • Khoya / Mawa : 100 gm
  • Sugar (grounded) : 200 gm
  • Soaked almond (finely chopped) : 50 gm
  • Cardamom (small) : 4
  • Dalchini: 1″

Method :

  • Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

Lapsi Recipe

Ingredients :

  • 1 cup broken wheat
  • 1 tbsp Cardamom Powder
  • 2-1/2 cups Water
  • 2 Almonds (blanched)
  • 3/4 cup Sugar
  • 3/4 cup Ghee

Method:

  • Heat ghee in a pan, add the broken wheat.
  • Stir fry on a high flame till it turns brown.
  • Add warm water and cook on a medium flame till the water has evaporated.
  • Add water if the wheat is not tender enough.
  • Once the water is evaporated , add the ghee, sugar and 1/2 cup water; Stir.
  • Cook on a medium flame for fifteen minutes.
  • The Lapsi is considered ready when the ghee starts comes out from the sides of the pan.
  • Serve hot garnished with blanched almonds.

Gatte Ki Sabji

Ingredients :

  • 400 gms Besan
  • 2 tsp Coriander powder
  • 4 tbsp Ghee
  • 300 gms Curd
  • 1 tsp Red chilli powder
  • 1 Pinch haldi
  • 1 tsp Cumin seeds
  • 4 tsp Oil
  • Salt to taste

Method:

  • Add red chilli powder, salt, coriander powder and ghee to besan.
  • Mix it well.
  • Prepare stiff dough.
  • Make thin strips of the dough.
  • Boil them in water till they are cooked.
  • Now cut them into pieces.
  • Add red chilli powder, salt, coriander powder and haldi to the strained curd.
  • Mix it well.
  • Now add cooked besan pieces to this mixture.
  • Heat the oil.
  • Put cumin seeds and curd mixture.
  • Cook till it comes to boil.
  • Cook it over medium flame for 5 minutes.
  • Gatte ki Sabzi is ready.

Pakodi Recipe

Ingredients:

  • 1 Onion, thinly sliced
  • 1 Cup chickpea flour (besan)
  • 1/2 tsp Red chilli powder
  • Salt to taste
  • Oil for deep frying

Method:

  • In a deep bottomed pan, heat oil.
  • Meanwhile combine first four ingredients with little water to prepare a batter.
  • Take one tablespoon of the batter and drop it into the oil.
  • Fry it on medium flame till light brown on both sides.
  • Serve with chutney and a cup of tea.

Papad ki Sabzi

Ingredients :

  • 200 gm: Papad (fried and broken into 2/3 inch pieces)
  • 300 gm: Yogurt
  • 4 tbsp: Ginger-garlic paste
  • 1 tsp: Chopped ginger
  • 1 tbsp: Chopped green chillies
  • 2 tbsp: Chopped fresh coriander
  • 1 tsp: Red chilly powder
  • 1 tsp: Cumin seeds
  • 2 tbsp: Coriander powder
  • 6 tbsp: Ghee
  • Salt to taste

Method :

  • Heat ghee in a pan add the cumin seeds.
  • 2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and fry for another 3 minutes. Add 1 cup of water and bring to a boil.
  • Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for 6 – 7 minutes.
  • Season to taste, remembering that papad is already salted.
  • Garnish with fresh coriander.

Laal Maas

Ingredients:

  • 500 gms Lamb (cut into 2″ cubes)
  • 100 gms Onions (chopped)
  • 10 gms Coriander Leaves (chopped)
  • 1/2 tsp Garam Masala
  • Water as required
  • 2 tsp Garlic Paste
  • 100 gms Oil

For Marinade:

  • 3 tbsp Onion Paste
  • 2 tbsp Coriander Seeds (grounded)
  • 100 gms Curd
  • 10-15 Red chillli (powdered)
  • 1/2 tsp Turmeric powder
  • Salt to taste

Method :

  • Mix all the ingredients of the marinade in a bowl.
  • Add the lamb pieces and leave it aside for 15 minutes.
  • Now heat oil in a pan.
  • Add onions and fry till they turn light brown.
  • Keep aside a little of the brown onions to use for garnish.
  • Add lamb mixture and cook it until oil gets separated from the mixture.
  • Boil a little water in pan and add garlic paste to it.
  • Simmer the dish until lamb is cooked.
  • Add more water if needed.
  • Sprinkle garam masala and chopped coriander leaves.
  • Laal Maas is ready.

Missi Roti

Ingredients:

  • 2 cup Whole Wheat Flour
  • 2 cup Gram Flour
  • 2 tbsp Dry Fenugreek Leaves
  • 1/2tsp Red Chili Powder
  • A pinch of turmeric powder
  • 2 tbsp Ghee/Oil
  • Salt to taste
  • Water as required

Method:

  • Mix all the ingredients and make semi solid dough by adding a little water.
  • Thoroughly knead the dough and keep it aside for at least half an hour. Then knead it again.
  • Make small balls out of this dough.
  • Roll out rotis from these balls.
  • Apply ghee and use a preheated skillet to cook them.
  • Serve misi roti with sarson ka saag and enjoy.

Kalakand (Mishri Mawa)

Ingredients:

  • 2 liters Milk
  • 1/2 cup Sugar
  • 1/2 tsp Citric acid
  • 1/2 cup Water
  • 1/2 cup Chopped Nuts (pista, almonds)

Method:

  • Dissolve citric acid in water.
  • Boil 1 litre of milk in a pan.
  • Add citric acid solution as it comes to boil.
  • Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
  • Now put the remaining milk to boil.
  • Add cheena and boil till it turns thick
  • Now add sugar and cook till the mixture turns lumpy.
  • Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
  • Once set, cut it into square pieces and serve.

Ghevar Recipe

Ingredients:

  • 4 Cups flour
  • 2 Cups ghee
  • 4 Cups water
  • 1 Cup milk
  • 1 tbsp Almonds (chopped)
  • 1 tbsp Pistachios (chopped)
  • 1 tsp Cardamom powder
  • 1 tsp Saffron (soaked in milk)
  • 1 1/2 Cups sugar
  • 1/2 tsp Yellow color

Method:

  • Mix flour, ghee, milk and 3 cups of water to make a batter.
  • Dissolve color in the remaining water.
  • Mix the colored water to batter.
  • Take an aluminum or steel cylindrical container.
  • Cylinder should have a height of at least 12″, and a diameter of 5-6″.
  • Fill half of the cylinder with ghee and heat.
  • Once the ghee is hot, pour a glass of batter in the centre of ghee.
  • Allow foam to settle.
  • Pour a glassful of batter in ghee again.
  • Once the foam gets settled again, place ghewar on mesh.
  • Prepare sugar syrup of one tar consistency.
  • Dip ghevar in syrup so as to remove the extra oil.
  • Keep it for cooling.
  • Pour few drops of saffron water.
  • Sprinkle chopped almonds, pistachios and cardamom powder.
  • Ghevar is ready.