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Taste of Rajasthan (Delicious Vegetarian Food from The Land of Rajasthan)

Taste of Rajasthan (Delicious Vegetarian Food from The Land of Rajasthan)
$11.00
Item Code: NAJ250
Author: Harveen Choudhary
Publisher: Neeta Prakashan
Language: English
Edition: 2010
ISBN:
Pages: 104 (7 Color Illustrations)
Cover: Paperback
Other Details: 4.5 inch X 6.5 inch

Foreword

 

Rajasthan is a land of colourful festivals and mighty traditions. The food of Rajasthan is as colourful as its scenery and its people. Since water is scarce, there are not too many greens available and so the food is predominantly grain based. As the food is predominantly grain, curd and besan (gram flour) based, use of onion and garlic is negligible. You can cook a delightful meal in a jiffy without having to run to the market to buy vegetables, the moment you have guests coming over.

 

It is a belief that Rajasthani food has too much ghee/oil in it. Since use of onion is negligible and curd and besan are predominantly used in the preparation of various delicious vegetables and curries, the amount of oil used for preparation has been restricted without affecting the taste.

 

Traditionally Rajasthani food is served in thalis and katoris. Bajra Roti/Kichhri are eaten in winter and Jowar Rotis are eaten in the summer months or the rest of the year. They are also very fond of sweets and many sweets are prepared at home on a regular basis.

 

I hope you enjoy this unusual cuisine with all its strong flavours and colours as much as I enjoy it.

 

Introduction

 

Dal batti churma - the ingeniously devised cuisine, truly unravels the magic of Rajasthan! Batti, the Rajasthani form of bread is first steamed, then roasted and finally dipped in some hot ghee at the time of serving. Batti is served with a mixed dal preparation tempered with jeera and hing served in a katori. The sweet - churma, is also served along with dal batti. Traditionally, Rajasthani food is very hot, but I have tempered the chillies to medium. They can be increased to suit your taste.

 

The use of degi mirch or Kashmiri mirch, which is not very hot, gives better colour. Mangodis are very extensively used in Rajasthani cuisine. They are small, grape sized moong dal wadis. They are much smaller than the Punjabi wadis. Amchoor powder is also used a lot for giving the dishes their sour taste. Scarcity of onions and garlic enhances the use of hing (asafoetida) in the dishes for a distinct flavour. Roasted papad smeared with desi ghee, little salt and red chillies and sometimes also finely chopped tomatoes, onions and green chillies are also served along with, or after the meal. They use moong dal Bikaneri pap ads which are large in size.

 

Contents

 

Foreword

5

Introduction

7

Main Dishes

11

Dahi Aloo Shak

12

Hara Dhania Chhole

14

Tamatar ki Launji

16

Bharwaan Lauki

18

Gatte ke Subzi

21

Patta Gobhi Kofta Curry

24

Rajasthani Kadhi

26

Besanwali Bharwan Mirch

28

Besan Wali Bhindi

31

Panchmel Dal

32

Khatti Arbi

34

Jaiselmeri Chatpatta Channa

36

Mangodi Matar Aloo Shak

38

Dahi Shorba

41

Kismish Methi Shak (Subzi)

42

Mixed Dal

44

Chakli ki Sabzi

46

Dahi Papad Shak

48

Snacks & chutneys

51

Corn Pakoras

52

Paneer Stuffed Papad Rolls

54

Tamatar Chutney

56

Moong Dal Chilla

58

Stuffed Masala Batti

61

Moong dal Bada

64

Kanji Bada

66

Tamatar Lahsun Chutney

67

Red Garlic Chutney

68

Rotis & Rice

69

Methi Thepla

70

Tikadia

72

Besan Ki Masala Roti

74

Gatte ka Pullao

76

Maida Ajwain Puri

79

Moong Dal Puris

80

Bajra Aloo Roti

82

Vegetable Kichhri

84

Mithe Chaawal

86

Tiranga Pulao

88

Sweets

91

Kesar Rabri

92

Moong Dal Halwa

94

Badam Burfi

97

Aloo ka Halwa

98

Churma

100

Malpuas

102

 

Sample Page



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