Whether it is a simple one-pot meal of khichdi had inside a tent on a dessert tour, or a traditional multi-course meal had in a colourful and resplendent haveli, food provides a window into the culture of Rajasthan. Once the land of Maharajas with sprawling palaces and brave legions, Rajasthan flourished with wealth and a vibrant culture, which involved not just arts and crafts but of course, food too!
Despite the harsh climate and minimal vegetation, the people of the region had a grand fare that involved ingenious use of available ingredients, as well as innovative methods of preparation and preservation. Another aspect that makes Rajasthani cuisine stand out is the hospitality of the people. The care with which food is served in traditional combinations and in a customary order makes you feel at home – and hungry too! The tongue-tickling starters, salads and chutneys are sure to set your gastronomic fire ablaze, all set to have the enticing sweet and savoury combos, dals, rotis and of course, the inimitable mithai too.
With 70 mouth-watering recipes, this book gives an in-depth view of the many courses of Rajasthani food. While the collection dutifully covers Rajasthan's signature dishes including Dal-Baati-Churma and Raabdi with Bajra Roti, the real specialty of this book is that it delves deeper into the astounding variety that this cuisine offers.
The eight sections of this book, namely Jalpaan, Swadisht Subzian, Kadhi aur Dal, Roti, Puri aur Paratha, Bhojan ke Saath, Khichdi aur Pulao, Paramparik Khana and Manpasand Mithai, bring to you fool-proof recipes to recreate the magic of Rajasthani cuisine, starting with absolutely appetising snacks like Pyaaz ki Kachori, Stuffed Dahi Vada, Bikaneri Bhujia and Suhaali, served together with refreshing drinks like Amlana and Thandai.
While preparing the main course, you will realise that while Rajasthani cuisine predominantly revolves around the use of a range of specific ingredients like ker in Ker Sangri, mangodi in Methi Mangodi, it also puts other common vegetables to good use, as in the case of Arbi ka Saag, Masala Tinda, Gavarfali ki Subzi and so on.
Dals and kadhis like Dal Banjari and Gatte ki Kadhi are also very popular in the region as they perfectly accompany the rustic rotis like Missi Roti and Masala Tikadia, not to forget the splendid pulaos and khichdis like Gatte ka Pulao and Gehun ki Bikaneri Khichdi. Every region of India also has a range of accompaniments like launjis and achaars, which make a meal all the more lively. Likewise Rajasthani meals are also served with delightful accompaniments like Papad ki Churi, Methi ki Launji and Lehsun ki Chutney.
Finally, we come to the desserts like Churma Ladoo, Moong Dal Halwa and Mava Kachori, which are sure to remind you of the rich and opulent royal heritage of the region. The Rajasthanis are very particular about the purity of ingredients like ghee and mava used in the preparation of these desserts, as they directly affect the quality of the final product.
These recipes are sure to give you the same traditional taste as you would get in Rajasthan, right in your own kitchen. Yet, by moderating the amount of spice, oil, ghee, etc., and replacing some of the too exotic ingredients with commonly available alternatives, we have made sure that everybody can prepare these recipes.
So, now, each of you has the opportunity to lose yourself in the mystic aura of authentic Rajasthani cuisine! Next time Rajasthani friends visit you, you can surprise them by serving homely regional food, or you could even host a royal thematic party resplendent with the grandest snacks and richest desserts.
Welcome to the digital version of Tarla Dalal’s Healthy Soups and Salads! You can now carry your cookbook with you wherever you go. Just choose, and click on any of those recipes, and you are ready to start cooking it, with the clear recipes and lovely images to inspire you.
Despite the harsh climate and minimal vegetation, the people of the region had a grand fare that involved ingenious use of available ingredients, as well as innovative methods of preparation and preservation. Another aspect that makes Rajasthani cuisine stand out is the hospitality of the people. The care with which food is served in traditional combinations and in a customary order makes you feel at home – and hungry too! The tongue-tickling starters, salads and chutneys are sure to set your gastronomic fire ablaze, all set to have the enticing sweet and savoury combos, dals, rotis and of course, the inimitable mithai too.
With 70 mouth-watering recipes, this book gives an in-depth view of the many courses of Rajasthani food. While the collection dutifully covers Rajasthan's signature dishes including Dal-Baati-Churma and Raabdi with Bajra Roti, the real specialty of this book is that it delves deeper into the astounding variety that this cuisine offers.
The eight sections of this book, namely Jalpaan, Swadisht Subzian, Kadhi aur Dal, Roti, Puri aur Paratha, Bhojan ke Saath, Khichdi aur Pulao, Paramparik Khana and Manpasand Mithai, bring to you fool-proof recipes to recreate the magic of Rajasthani cuisine, starting with absolutely appetising snacks like Pyaaz ki Kachori, Stuffed Dahi Vada, Bikaneri Bhujia and Suhaali, served together with refreshing drinks like Amlana and Thandai.
While preparing the main course, you will realise that while Rajasthani cuisine predominantly revolves around the use of a range of specific ingredients like ker in Ker Sangri, mangodi in Methi Mangodi, it also puts other common vegetables to good use, as in the case of Arbi ka Saag, Masala Tinda, Gavarfali ki Subzi and so on.
Dals and kadhis like Dal Banjari and Gatte ki Kadhi are also very popular in the region as they perfectly accompany the rustic rotis like Missi Roti and Masala Tikadia, not to forget the splendid pulaos and khichdis like Gatte ka Pulao and Gehun ki Bikaneri Khichdi. Every region of India also has a range of accompaniments like launjis and achaars, which make a meal all the more lively. Likewise Rajasthani meals are also served with delightful accompaniments like Papad ki Churi, Methi ki Launji and Lehsun ki Chutney.
Finally, we come to the desserts like Churma Ladoo, Moong Dal Halwa and Mava Kachori, which are sure to remind you of the rich and opulent royal heritage of the region. The Rajasthanis are very particular about the purity of ingredients like ghee and mava used in the preparation of these desserts, as they directly affect the quality of the final product.
These recipes are sure to give you the same traditional taste as you would get in Rajasthan, right in your own kitchen. Yet, by moderating the amount of spice, oil, ghee, etc., and replacing some of the too exotic ingredients with commonly available alternatives, we have made sure that everybody can prepare these recipes.
So, now, each of you has the opportunity to lose yourself in the mystic aura of authentic Rajasthani cuisine! Next time Rajasthani friends visit you, you can surprise them by serving homely regional food, or you could even host a royal thematic party resplendent with the grandest snacks and richest desserts.
Welcome to the digital version of Tarla Dalal’s Healthy Soups and Salads! You can now carry your cookbook with you wherever you go. Just choose, and click on any of those recipes, and you are ready to start cooking it, with the clear recipes and lovely images to inspire you.
