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Raabdi – A Traditional Drink of Rajasthan

Jan 6

Posted by mystaterajasthan in rajasthani cuisine | No Comments

What is Raabdi ?

Rabadi is a recipe made  of Bajra flour, Chaas (Buttermilk). Rabadi is a very common dish in villages in north-west India.

Rajasthan’s People are very fond of Raabdi. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk.

“Raabdi” or “Raab” as it is commonly known, is a thick gruel prepared using bajre ka atta and curds or buttermilk. Raabdi can be served hot or cold.

An earthenware pot full of the bajra flour and buttermilk is often left to simmer over a slow flame in the mornings and it is ready to serve around lunch time after it has simmered for several hours. It does not require a lot of attention, so housewives can complete their other household chores while the raabdi is being cooked.

In some households, raabdi left over from the previous day is often served with hot bajra rotis for breakfast the following day.

Raabdi is very  cheap and very popular with local people of rajasthan and is easily prepared.  It  is used more summer season. Now a days In  five star hotels, Raabdi is also available in large and foreign tourists  The Rabdi with Bajre bread to eat or break

Medical Benefits of Raabdi

  1. It reduces the tension and blood pressure
  2. It helps in sound sleep
  3. Effective in asthma
  4. Good Digestation
  5. Effective in Stomach illness
  6. It works good for people suffering from stone disease

Ingredients required to make Raabdi

  1. ¼ cup bajra flour (millet flour)
  2. ½ cup curds, beaten
  3. 1 tablespoon chopped coriander
  4. a pinch asafoetida
  5. ½ teaspoon ghee
  6. salt to taste

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Rabri – A Delicious Sweetdish from Rajasthan

Jan 5

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A visit to the Pink City is incomplete without a feast of its traditional cuisine. Those wanting to have a taste of authentic Rajasthani food must sample the dal-bati choorma and gatta masala with bajre ki roti. ” And don’t miss the rabri “,  Rajasthani rabri ? you will be surprised .

Somehow this “sweet’’ dish has come to be associated so much with the Bihari Rabri (Devi), that a mention of it as a Rajasthani delicacy seemed far-fetched.

What is Rabri ?

Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time till it becomes dense and changes its color to pinkish. Sugar , spices and nuts are added to it to give it a great taste. It is chilled and served as dessert.

Rabri is easy to make at home and can serve as a tongue licking dessert.

Made with dry milk cream powdered sugar and nuts. Traditional Rabri is made by reducing fresh whole milk

Ingredient required to make Rabri

1. Dry Milk powder: 1 Cup

2. Powdered sugar/ Confectioners sugar: 1 Cup
3. Corn Starch: 1 Tablespoon

4. Unsalted sweet butter: 1 Stick (¼ pound)

5. Heavy whipping cream: 1 Cup

6. Cardamom seeds ground: 1 teaspoon

7. Crushed Pistachio nuts: 2 Tablespoon

8. Toasted sliced slivered almonds: 2 Tablespoons

How to Make Rabri

Step 1: Mix Dry Milk, powdered sugar and corn starch well. It will help if the combination was sieved.

Step 2. Cut in the butter, it may resemble like very fine crumbles

Step 3. Add whipping cream stirring and mixing well.

Step 5. Put the ingredients in a heavy bottom sauté pan, preferable a non stick pan. Start cooking on a low to medium heat (180 ºF). High heat will cause boil-over. A thin skin of Malai (Clotted cream Devonshire) will form on the the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.

Step 6: Stir in Cardamom seeds, Pistachio nuts and almonds. Turn off heat.

Step 7: After mixture has reached room temperature, transfer it to a serving dish put it in the refrigerator. Serve it chilled.

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Dal Bati Churma – A Famous Dish of Rajasthan

Jan 3

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Dal, Bati and Churma - A delicious Rajasthani Cuisine

Dal, Bati and Churma - A delicious Rajasthani Cuisine

What is Dal, Bati & Choorma?

Dal Bati Choorma is a Rajasthani Dish which has three main servings – Dal, Bati and Choorma.  Dal, or lentil curry is served with Bhatti, a roundel of stuffed flour that’s baked in a charcoal fire or oven.

Choorma is a sweet dish made with flour, jaggery or sugar and ghee.

About Dal, Bati and Choorma

The preparations take longer as compared to other Indian dishes as all the three servings are prepared separately.

It is one of the most common preparation in all kinds of functions, including religious occasions, wedding ceremonies and birthday parties in Rajasthan. One of the reasons for this, apart from being delicious is that  it is easy to cook even for a large group of people.

Variations

Recognized as a Rajasthan speciality, Dal-batti-churma is a wholesome Rajasthani meal.

Bhatti comes in varieties acts as a substitute for rotis. You can opt for plain batti, or try the more exotic masala, dry fruit or missi battis. Batti is made out of wheat, flour, millet or a mix of maize and wheat flour, with loads of ghee.

There is also an unending variety in churma – the colour of which depends on the ingredients and  comes in an astonishing variety several of which could be served together- the bread with which it was made again consisting of wheat or maize or millet and combined with desiccated coconut, khoya, or even raisins and dry fruits.

The taste, overall, is mild, with sweet and salty alternates, no chillies, but its fat content making it extremely calorific.

A variety of dalls may be cooked for the purpose, the bati could be made with wheat flour or millet or even a mix of maize and wheat flour (misi), and

Batti churma is a typical Rajasthani delicacy prepared in pure ghee.  They are yummy to eat but are very heavy for the stomach. It is a strict no no for cholesterol and heart patients.

Here’s a recipe from Tarla Dalal the famous Indian Cook – Dal, Baati and Churma @ TarlaDalal

A Tip

To relish Dal-Bati-Churma at a nominal expense, you can check out the dhabas near Sindhi Camp (Central) Bus Stand,  Jaipur.

Image Source : Flickr

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Rajasthani Cuisine – The Taste of Rajasthan

Jan 2

Posted by mystaterajasthan in rajasthani cuisine | No Comments

Rajasthani Food - Too Delicious, I just Love them!!

Rajasthani Food - Too Delicious, I just Love them!!

Its more delicious in taste then it looks!!

About Rajasthani Cuisine

The food in Rajasthan is as diverse as the State itself. In some areas it is simple and basic while in others it is exotic and elaborate. As it normally happens, the cooking was influenced by the land and the lifestyle of its inhabitants and the availability of ingredients in this region.

Rajasthan did not have too many fresh green vegetables due to a general water scarcity and land conditions.

Kinds of Dishes in Rajasthan

The kinds of dishes that have evolved in Rajasthan are prepared to last the long wars and are the ones which need not be heated over and again. Due to scarcity of water the meals which are cooked here do not require large amount of water. In fact in regions like Barmer, Jaisalmer and Bikaner where water is always short the meals are prepared in milk, ghee and buttermilk.

The dishes of Rajasthan will definitely satisfy your taste buds despite the climatic limitations and lack of several vegetables. Like the majestic lifestyle of the Kings the meals of the royalty were also as majestic.

The elaborate meals were prepared by the khansamas or the royal cooks. Many of the delicious recipes of the royal cooks were kept a secret while some were passed on to the succeeding generations. In Rajasthan both vegetarian as well as non-vegetarian dishes are popular.

Dried lentils, beans from indigenous plants like sangri, ker etc. are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like  gatta ki sabzi, pakodi; powdered lentils are used for mangodi, papad. Bajra and corn are used all over the state for preparations of rabdi, khichdi and rotis. Various  chutneys are made from locally available spices like turmeric, coriander, mint and garlic.

Sweets are an integral part of the Rajasthani food which are not merely used as desserts and are consumed before and even along with the meal. Besanchakki, dilkhushaal, churma, balushahi, motichoor ladoos, ghevar are some of the popular sweets of Rajasthan.

Famous Rajasthani Dishes

The use of pure ghee, gram flour, lentil, Bajra, chilies, corn and mango powder is very common in most of the dishes which are cooked in Rajasthan. The best known Rajasthani food is the combination of dal, bati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available.

Each Region have its popular tradition food

Besides, each region is distinguished by its popular sweet – Mawa Kachori from Jodhpur, Malpuas from Pushkar, Papad and Rasogullas from Bikaner, Ghevar from Jaipur. Diljani from Udaipur, mishri mawa and ghever grom Jaipur, Sohan Halwa from Ajmer, Mawa from Alwar, kachora from Nasirabad, tilpatti from Beawar and Kachori from Kota.. the list is endless.

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