Rajasthan special foods

 Rajasthan, a state in the western part of India, is for its rich culinary heritage. Rajasthani cuisine is influenced by the availability of ingredients in this arid region, and it is characterized by its spicy and flavorful dishes. Here are some Rajasthani special foods that you must try:

Dal Baati Churma : 

This is the quintessential Rajasthani dish. Baati is hard, unleavened bread baked over firewood or cow dung cakes. It is served with a spicy mixed lentil curry called dal and a sweet crumbly mixture of flour, ghee, and sugar called churma.

Dal Baati Churma is a traditional Rajasthani dish consisting of three main components: dal, which is a lentil curry; baati, which are hard wheat flour rolls; and churma, a sweet crumbly mixture usually made from baati, ghee, and sugar. Here's how you can prepare all three components :

1. Dal (Lentil Curry) :

Ingredients :

1 cup mixed lentils (tuvar, moong, masoor), washed and soaked for 30 minutes

1 onion, finely chopped

2 tomatoes, chopped

2 green chilies, chopped

1 teaspoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

Salt, to taste

2 tablespoons ghee (clarified butter)

Fresh coriander leaves, chopped for garnish

Instructions :

 Cooking Lentils :

Pressure cook the soaked lentils with salt and turmeric powder until they are soft and well-cooked.

Prepare the Tadka (Tempering) :

Heat ghee in a pan. Add the cumin seeds and let them to splutter.

Add chopped onions, green chilies, and ginger-garlic paste. Sauté until onions turn golden brown.

Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, asafoetida, and cook until the tomatoes are soft and the ghee starts to separate.

Combine Dal and Tadka :

Add the cooked lentils to the tadka and mix well. Adjust the consistency with water and let it simmer for 10-15 minutes.

Garnish with fresh coriander leaves and keep the dal warm.

2. Baati (Hard Wheat Rolls) :

Ingredients :

2 cups whole wheat flour

1/2 cup semolina (sooji)

1/2 cup ghee (clarified butter)

1 teaspoon salt

Water, as needed, to make a stiff dough

Instructions :

Prepare the Dough :

Mix whole wheat flour, semolina, ghee, and salt in a bowl.

Gradually add the water and knead it into a stiff dough. Let it rest for 30 minutes.

Shape and Bake :

Preheat your oven to 180°C (350°F).

Divide the dough into the equal portions and shape them into the round balls.

Place the balls on a baking tray and bake for 30-35 minutes or until they turn golden brown and crispy.

Alternatively, you can deep fry the baatis until they puff up and become golden brown.

3. Churma (Sweet Crumbly Mixture) :

Ingredients :

4-5 baked or fried baatis

1/2 cup ghee (clarified butter)

1/2 cup powdered jaggery or sugar

1/2 teaspoon cardamom powder

Chopped almonds and pistachios for garnish

Instructions :

Prepare Baatis :

Let the baked or fried baatis cool completely.

Crush them into coarse crumbs using a mortar and pestle or a food processor.

Prepare Churma :

Heat ghee in a pan. Add the baati crumbs and roast them until they become golden and crisp.

Add powdered jaggery or sugar, and cardamom powder. Mix well until the jaggery melts and coats the crumbs evenly.

Remove from heat and let it cool. Garnish with chopped almonds and pistachios.

Serve hot baatis with dal and churma, and a dollop of ghee on top of the baatis. It's a rich and hearty Rajasthani meal enjoyed during festivals and special occasions.

Laal Maas : 

This is a fiery meat curry made with mutton. The vibrant red color of the dish comes from the use of mathania chi llies, a special variety of chillies found in Rajasthan. 

Here's a detailed recipe for preparing Laal Maas:

Ingredients :

For Marinating the Meat :

1 kg mutton, cut into pieces

1 cup thick yogurt

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

Salt, to taste

For the Spice Paste :

10-12 dried red chilies (Kashmiri or Mathania variety, for a less fiery taste)

1 tablespoon coriander seeds

1 teaspoon cumin seeds

6-8 black peppercorns

4-5 green cardamom pods

4-5 cloves

1-inch cinnamon stick

1/2 teaspoon fenugreek seeds

1 teaspoon mustard seeds

1 teaspoon fennel seeds

4-5 tablespoons vegetable oil

2 large onions, finely chopped

2 tomatoes, pureed

2-3 green chilies, slit lengthwise

Fresh coriander leaves, chopped for garnish

Instructions :

1. Marinate the Meat :

In a mixing bowl, combine mutton pieces with yogurt, ginger-garlic paste, turmeric powder, and salt. Let it marinate for at least 2 hours, or for the best results overnight in the refrigerator.

2. Prepare the Spice Paste :

Dry roast dried red chilies, coriander seeds, cumin seeds, black peppercorns, cardamom pods, cloves, cinnamon stick, fenugreek seeds, mustard seeds, and fennel seeds in a pan until aromatic. Let them cool.

Grind the roasted spices into a fine powder. To form a smooth paste add a little water. This is your spice paste.

3. Cooking Laal Maas :

Heat the vegetable oil in a pan of  heavy-bottomed  over medium heat.

Add the chopped onions and sauté until they turn into the golden brown.

Add the spice paste and cook it with onions for a few minutes until the oil starts to separate from the masala.

Add tomato puree and cook until the mixture thickens and the oil separates again.

Add marinated mutton and cook on medium heat until it changes color and starts releasing its juices.

Add slit green chilies and continue to cook until the mutton is tender. You might need to add a little water if the mixture becomes too dry.

Check for seasoning and adjust salt and spice levels according to your preference. Cook until the oil surfaces on top.

4. Serve :

Garnish with fresh coriander leaves.

Serve hot with roti, naan, or steamed rice. Laal Maas is traditionally enjoyed with bajra roti (millet flatbread) in Rajasthan.

Remember, Laal Maas is meant to be spicy, so adjust the quantity of red chilies according to your spice tolerance. Enjoy this rich and flavorful Rajasthani delicacy!

Gatte ki Sabzi : 

Gatte are gram flour dumplings that are cooked in a spicy yogurt-based gravy. It's a popular vegetarian dish in Rajasthan and is often served with roti or steamed rice.

Here's a  recipe for preparing Gatte ki Sabzi:

Ingredients :

For Gatte (Gram Flour Dumplings) :

1 cup gram flour (besan)

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon cumin seeds

1/2 teaspoon carom seeds (ajwain)

Salt, to taste

2 tablespoons yogurt

Water, as needed

2 tablespoons oil

For Gravy :

2 cups yogurt, whisked

1 large onion, finely chopped

2 tomatoes, pureed

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

A pinch of asafoetida (hing)

2 tablespoons oil

Fresh coriander leaves, chopped for garnish

Salt, to taste

Instructions :

1. Prepare Gatte (Gram Flour Dumplings) :

In a mixing bowl, combine gram flour, turmeric powder, red chili powder, cumin seeds, carom seeds, salt, and yogurt.

Gradually add the water and then knead the mixture into a stiff dough.

Divide the dough into equal portions and roll them into thick cylindrical shapes to form the gatte.

Boil water in a large pan and gently drop the gatte into the boiling water. Cook them for at least 10-15 minutes or until they float to the surface. Remove them and let them cool.

Once cooled, slice the gatte into bite-sized pieces.

2. Prepare the Gravy :

Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

Add chopped onions and sauté until they turns into the  golden brown.

Add ginger-garlic paste and cook until the raw smell disappears.

Add the tomato puree, turmeric powder, red chili powder, coriander powder, and the salt. Cook this  until the oil starts to separate from the masala.

Lower the heat and slowly add whisked yogurt, stirring continuously to avoid curdling. Cook the gravy until it thickens.

Add the sliced gatte pieces and simmer for 10-15 minutes, allowing the gatte to absorb the flavors of the gravy.

Sprinkle garam masala powder and mix well. Adjust the consistency of the gravy with water if needed.

3. Serve :

Garnish the Gatte ki Sabzi with fresh coriander leaves.

Serve hot with roti, naan, or steamed rice. It's a flavorful and comforting dish that captures the essence of Rajasthan's rich culinary tradition.

Enjoy your delicious Gatte ki Sabzi!

Ker Sangri : 

This is a unique Rajasthani dish made from dried berries (ker) and beans (sangri) found in the arid regions of the state. It is usually cooked with spices and served with roti or bajra (pearl millet) roti. 

Kher Sangri is a traditional Rajasthani dish made with two key ingredients: ker (a wild berry) and sangri (a type of dried bean). This dish is an integral part of Rajasthani cuisine and is known for its unique taste and flavors. Here’s how you can prepare Kher Sangri at home:

Ingredients :

For Kher Sangri :

1 cup dried sangri (sangri needs to be soaked in water overnight and then boiled until tender)

1/2 cup dried ker (ker also needs to be soaked in water overnight and boiled until soft)

2 tablespoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon dried mango powder (amchur)

Salt to taste

Fresh coriander leaves for garnish

For Tempering :

2 tablespoons oil

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds (methi)

A pinch of asafoetida (hing)

Instructions :

1. Preparation :

Start by soaking dried sangri and ker in separate bowls of water overnight.

After soaking, boil them separately until tender. Drain excess water and keep aside.

2. Cooking Kher Sangri :

Heat 2 tablespoons of oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.

Add a pinch of asafoetida (hing) for flavor.

Now, add boiled sangri and ker to the pan. Mix well.

Then add a red chili powder, turmeric powder, and the coriander powder. Mix everything thoroughly.

Cook the mixture on medium heat for at least 10-15 minutes and stirring occasionally.

Add dried mango powder (amchur) and salt. Mix well and cook for another 5 minutes.

Taste and adjust the seasoning as needed.

3. Tempering :

In the separate small pan, heat 2 tablespoons of oil for the tempering.

Add mustard seeds and let them splutter.

Add fenugreek seeds (methi) and a pinch of asafoetida (hing) to the tempering. Cook until the fenugreek seeds turn golden brown.

4. Final Assembly :

Pour the tempering over the cooked kher sangri mixture. Mix well.

Garnish with fresh coriander leaves.

5. Serving :

Serve hot with roti or rice. Kher Sangri is best enjoyed with traditional Rajasthani bread like bhakri or roti.

Enjoy the authentic flavors of Rajasthan with this delicious Kher Sangri recipe!

Rajasthani Kadi : 

Similar to the North Indian kadhi, Rajasthani kadi is a yogurt-based curry made with gram flour and various spices. It is often tempered with mustard seeds and curry leaves.

It is a yogurt-based curry that is tangy and flavorful, usually served with steamed rice or khichdi. Here’s a recipe for you:

Ingredients :

For Kadhi :

1 cup gram flour (besan)

2 cups yogurt (curd), beaten

4 cups water

1 teaspoon turmeric powder

Salt, to taste

1 teaspoon red chili powder

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 dried red chilies 

A pinch of asafoetida (hing)

2 tablespoons oil or ghee

For Tempering (Tadka) :

2 tablespoons oil or ghee

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds (methi)

2-3 dried red chilies

A pinch of asafoetida (hing)

8-10 curry leaves

For Garnish :

Fresh coriander leaves, chopped

Instructions :

1. Prepare the Kadhi :

In a mixing bowl, combine gram flour, beaten yogurt, turmeric powder, red chili powder, and salt. Wipe well to form a smooth, lump-free batter.

Heat the 2 tablespoons of oil or ghee in a heavy-bottomed pan. Add mustard seeds and cumin seeds. Let them splutter.

Add dried red chilies and a pinch of asafoetida (hing). Stir for a few seconds.

Slowly add the gram flour-yogurt mixture to the pan while stirring continuously to avoid lumps.

Add water gradually, stirring continuously to maintain it's smooth consistency.

Let the kadhi simmer on low heat for 20-25 minutes, stirring occasionally. As the kadhi is cooks it will  thicken as it cooks.

2. Prepare the Tempering (Tadka) :

Heat 2 tablespoons of oil or ghee in a small pan.

Add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and a pinch of asafoetida (hing).

Once the seeds splutter and the spices release their aroma, add curry leaves and sauté for a few seconds.

Pour this tempering over the prepared kadhi.

3. Garnish and Serve :

Garnish the Rajasthani kadhi with fresh chopped coriander leaves.

Serve hot with steamed rice, khichdi, or chapati.

Enjoy your homemade Rajasthani Kadhi! The tangy and spicy flavors make it a perfect comfort food, especially on a cold day.

Mirchi Bada : 

This is a popular street food in the Rajasthan. It consists of large green chilies stuffed with spicy potato filling, dipped in gram flour batter, and deep-fried until crispy.

Mirchi Bada is a popular Rajasthani snack made with large green chilies stuffed with spicy potato filling, coated in gram flour (besan) batter, and deep-fried until crispy and golden brown. Here's a detailed recipe to make Mirchi Bada at home:

Ingredients :

For the filling :

4-5 large green chilies (bhavnagri chilies work best)

3-4 medium-sized potatoes, boiled, peeled, and mashed

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

2 tablespoons oil

1 teaspoon ginger-garlic paste

A handful of the fresh coriander leaves, finely chopped

For the batter :

1 cup gram flour (besan)

1/4 teaspoon baking soda

A pinch of asafoetida (hing)

1/2 teaspoon red chili powder

Salt to taste

Water (as needed to make a thick batter)

Oil for deep frying

Instructions :

Preparing the Filling :

1. Prepping the Chilies :

Wash the green chilies and slit them lengthwise, removing the seeds carefully. Keep them aside.

2. Making the Potato Filling :

Heat 2 tablespoons of oil in a pan. Add cumin seeds and mustard seeds. Let them splutter.

Add the ginger-garlic paste and sauté it until the raw smell becomes disappears.

Add turmeric powder, red chili powder, and salt. Mix well.

Add mashed potatoes and mix everything thoroughly. Cook it for at least few minutes until the filling is dry.

Add chopped fresh coriander leaves, mix well, and turn off the heat. Let the filling cool.

Stuffing the Chilies :

1. Take each slit green chili and stuff it with the prepared potato filling. Press gently to close the chilies around the filling.

Preparing the Batter :

1. In a mixing bowl, combine gram flour, baking soda, asafoetida, red chili powder, and salt.

2. Gradually add the water and wipe the batter until smooth. Remember the batter should be thick enough to coat the back of a spoon.

Frying the Mirchi Bada :

1. Heat oil in a deep frying pan on medium heat.

2. Dip each stuffed chili into the gram flour batter, ensuring it is coated evenly from all sides.

3. Carefully slide the coated chili into the hot oil. Fry until it turns golden brown and crispy, turning occasionally to ensure even frying.

4. Using a slotted spoon, remove the fried mirchi bada from the oil and place them on a plate lined with paper towels to remove excess oil.

5. Fry the remaining stuffed chilies in batches.

Serve hot mirchi bada with mint chutney or tamarind chutney. Enjoy the spicy and crispy Rajasthani delicacy!

Moong Dal Halwa : 

A rich and sweet dessert made from moong dal (yellow lentils), ghee (clarified butter), sugar, and flavored with cardamom. It's a labor-intensive dish but absolutely delicious.

Moong Dal Halwa is a rich and delicious dessert that hails from the state of Rajasthan in India. It is made using moong dal (yellow split lentils), ghee (clarified butter), sugar, and flavored with cardamom and dry fruits. Here's a detailed recipe for you to enjoy this Rajasthani special delicacy:

Ingredients :

1 cup of yellow moong dal (yellow split lentils)

1 cup ghee (clarified butter)

1 cup sugar

4 cups water

1/2 teaspoon cardamom powder

A pinch of the saffron strands (optional, for color and flavor)

Chopped almonds, cashews, and pistachios for garnish

A few strands of saffron soaked in warm milk (for garnish)

2 cups of milk

A pinch of salt

Instructions :

Preparing the Moong Dal :

Wash this moong dal thoroughly under the running water.

Soak the moong dal in water for 4-5 hours. After soaking, drain the water.

Making Moong Dal Paste :

Grind the soaked moong dal into the coarse paste without adding any of the water. You can use a food processor or a heavy-duty grinder for this.

Preparing Sugar Syrup :

Bring 4 cups of water in a saucepan to a boil.

Add the sugar and a pinch of saffron strands (if using) to the boiling water. Stir this well until the sugar is completely dissolved. Keep this sugar syrup aside.

Cooking Moong Dal :

Heat the ghee in a heavy-bottomed pan, over medium heat.

Add the ground moong dal paste to the ghee. Stir continuously to avoid lumps and ensure even cooking.

Cooking on Low Flame :

Reduce the heat to low and continue stirring the moong dal paste in ghee. This process takes time and patience. The moong dal should be roasted well in ghee until it turns golden brown and releases a nutty aroma. This can take about 30-40 minutes.

Adding Milk :

While continuously stirring, carefully add 2 cups of milk to the roasted moong dal. Be cautious, as it might splutter.

Keep stirring the mixture until the milk is absorbed and the halwa starts to thicken.

Adding Sugar Syrup :

Once the milk is absorbed, gradually add the prepared sugar syrup to the moong dal mixture. Stir continuously to avoid lumps.

Flavoring the Halwa :

Add cardamom powder to the halwa for flavor. Keep stirring and cooking until the halwa absorbs all the sugar syrup and ghee starts to separate from the mixture. This might take another 15-20 minutes.

Garnishing :

When the halwa reaches the desired consistency and ghee starts to separate, turn off the heat.

Garnish the Moong Dal Halwa with chopped almonds, cashews, and pistachios. You can also add a few strands of saffron soaked in warm milk for an extra touch of flavor and aroma.

Serving :

Serve the Moong Dal Halwa hot, garnished with more dry fruits if desired.

Enjoy this rich and aromatic Rajasthani special Moong Dal Halwa as a delightful dessert after a hearty meal!

Bajra Roti : 

Bajra (pearl millet) is a staple crop in Rajasthan, and the flour made from it is used to make flatbreads known as bajra roti. It's often served with ghee, garlic chutney, and curd.

Bajra Roti, also known as Pearl Millet Flatbread, is a popular and nutritious dish in Rajasthan, India. It is often served with dal (lentils), vegetables, or curries. Here's a  recipe for making Bajra Roti:

Ingredients :

1 cup bajra (pearl millet) flour

Water

Salt, to taste

Ghee or oil, for cooking

Instructions :

1. Preparing the Dough :

Place the bajra flour in a large mixing bowl.

Add a pinch of salt for taste.

Gradually add the water and then knead the mixture to form a smooth, stiff dough. The dough should not be too soft. Use warm water to make the dough if possible, as it helps in making softer rotis.

2. Resting the Dough :

Cover the dough with a clean cloth and let it rest for at least 15-20 minutes. This allows the flour to absorb the water completely and makes it easier to work with.

3. Shaping the Rotis :

After resting, divide the dough into small lemon-sized balls.

Take one ball of dough and flatten it slightly with your palm.

Place the flattened dough ball on a clean, dry surface dusted with bajra flour.

4. Rolling the Rotis :

Using a rolling pin, gently roll out the dough ball into a flat, round roti. Bajra flour is gluten-free, so be gentle while rolling to prevent the roti from breaking. If the roti sticks to the rolling pin or the surface, dust it with more bajra flour.

5. Cooking the Rotis :

Heat a tava (flat griddle) or a non-stick pan over medium heat.

Carefully transfer the rolled roti onto the hot tava.

Cook for a minute or two until you see small bubbles forming on the surface.

Flip the roti and cook the other side. Also you can apply a little ghee or oil on this side.

Cook until both sides are golden brown and crispy. Press the edges gently with a spatula to ensure even cooking.

6. Serving :

Remove the roti from the tava and place it on a plate.

The process is repeat  with the remaining dough balls.

Serve the hot bajra rotis with your favorite dal, vegetable curry, or chutney.

Enjoy your nutritious and delicious Rajasthani Bajra Roti!

Mawa Kachori : 

A sweet delicacy from Rajasthan, mawa kachori is a deep-fried pastry filled with sweetened khoya (mawa), nuts, and aromatic spices. It is then dipped in sugar syrup, making it incredibly indulgent Mawa Kachori is a delightful sweet dish that hails from the state of Rajasthan in India. It is a deep-fried pastry filled with a mixture of khoya (mawa), nuts, and aromatic spices. Here's a  recipe for making Mawa Kachori.

Ingredients :

For the Kachori Dough :

1 cup all-purpose flour (maida)

2 tablespoons ghee (clarified butter)

A pinch of salt

Water, as needed

For the Filling :

1 cup khoya (mawa), crumbled

1/4 cup powdered sugar

2 tablespoons mixed nuts (almonds, pistachios, cashews), finely chopped

1/2 teaspoon cardamom powder

A pinch of the saffron strands, soaked in warm milk

Oil or ghee, for deep frying

For Sugar Syrup (Chashni) :

1/2 cup sugar

1/4 cup water

A few drops of lemon juice

Instructions :

1. Prepare the Dough :

In a mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt.

Gradually add water and then knead the mixture into a smooth, firm dough.

Cover the dough with the damp cloth and then let it rest for at least 30 minutes.

2. Prepare the Filling :

Heat a non-stick pan on medium heat and add crumbled khoya to it.

Stir continuously until the khoya turns slightly golden brown and starts leaving the sides of the pan.

Remove the pan from the heat and let the khoya cool down.

Once the khoya is at room temperature, add powdered sugar, chopped nuts, cardamom powder, and saffron-infused milk. Mix well to form a smooth and thick filling.

3. Shape the Kachoris :

Divide the dough into small lemon-sized balls.

Roll out each ball into a small puri (disc) of about 3-4 inches in diameter.

Place a tablespoon of the khoya filling in the center of the puri.

Gently bring the edges together to seal the kachori, ensuring there are no cracks.

Flatten the filled ball slightly with your hands to form a disc-shaped kachori.

4. Deep Fry the Kachoris :

Heat oil or ghee in a deep frying pan over medium heat.

Carefully slide in the prepared kachoris, a few at a time, and fry them until they turn golden brown and crispy.

Remove the fried kachoris by using a slotted spoon and place them on the absorbent paper to remove the excess oil.

5. Prepare Sugar Syrup :

In a separate saucepan, combine water and sugar to make a sugar syrup.

Cook the syrup until it reaches a one-string consistency.

Add a few  lemon drops juice to prevent the crystallization.

Dip each fried kachori into the sugar syrup, ensuring they are well coated. Let them soak for a minute or two.

6. Serve :

Remove the kachoris from the sugar syrup and let them cool down slightly.

Mawa Kachoris are ready to be served. Garnish them with chopped nuts or edible silver foil if desired.

Enjoy your delicious Rajasthan special Mawa Kachori with a hot cup of chai!

This recipe might take a bit of time and effort, but the end result is absolutely worth it. Enjoy your cooking!