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Bajre ki Khichdi – A Traditional dish of Rajasthan

Jan 31

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Bajra or millets are a group of small-seeded species of cereal crops or grains.  They are an excellent source of protein, iron, folic acid and fibre.

Bajre ki Kichdi, a dish usually prepared in winters, helps keeping your body warm. Its creamy consistency and mild flavors make it a good recipe to have especially in the preconception period and first trimester.

You can add some spices, throw in some vegetables and serve it with curd – it will taste delicious.

Ingredients

  1. 1/3 cup bajra (black millet), washed
  2. 3 tablespoons yellow moong dal (split yellow gram)
  3. 1 teaspoon cumin seeds (jeera)
  4. 1/2 teaspoon asafoetida (hing)
  5. 2 tablespoons ghee
  6. salt to taste

Some Tips on How to Make Bajre ki Khichdi

You can cook it in the pressure cooker for about 4-5 whistles and then serve with a dollop of ghee.

Also, before adding bajra to the pressure cooker, wash and drain and keep them aside for about 1 hour.

Make it wet a little and put in a clean cloth. Tie a knot and crush it just with hands to take out the outer peel – if you are interested in removing the peel.

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Jaipur Ki Gazak

Jan 18

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Gajak - A winter sweet from Rajasthan - Sweet to keep your body warm

Gajak - A winter sweet from Rajasthan - Sweet to keep your body warm

About Gajak

Gajak cooked in sugar syrup and set up in thin layers, is made with sesame seeds. The sweet is believed to have warming properties which makes it quiet appropriate for Indian winters.

Its a very common dry sweet from North India especially til (sesame seeds) gajak is a great winter dessert. It is especially made during the cold north Indian winter months since til (sesame) helps in keeping human body warm. It is also a popular sweet for Diwali (the festival of lights).

The best part is that it can be stored for months and will not get stale.

Ingredients Required to Prepare Gajak

* 1/4 cup cashewnuts (halved)
* 1/2 cup sesame seeds (til)
* 200 gms sugar
* 2 tblsp pure ghee

How to Make Jaipur ki Gajak

* Grease a tray with a little ghee.
* Roast sesame seeds over a low heat up until lightly brown.
* Roast cashew nuts also until lightly brown.
* Combine sugar, remaining ghee and 2 tblsp of water.
* Stir fry the mixture over medium heat up till it turns into a thick syrup.
* Take off from heat, stir in sesame seeds and cashew nuts.
* Mix well.
* Transfer the mixture onto a buttered tray and then level it.
* Make cuts as per the required size and shape and allow to cool.
* When cold, separate the pieces and serve.

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Ghewar – Sweets from Rajasthan – Teej Festival Traditions

Jan 16

Posted by mystaterajasthan in rajasthani cuisine | 1 Comment

Ghewar - Sweets From Rajasthan - Teej Festival Traditions

Ghewar - Sweets From Rajasthan - Teej Festival Traditions

About Ghewar

Ghewar a delicious sweet from the state of Rajasthan is a treat to the taste buds. It is a very popular sweet even outside Rajasthan and usually served as dessert.

Ghewar is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival.

The demand for Ghewar remains high during the Teej which marks the beginning of a series of fairs and festivals, which are celebrated throughout the autumn and winter months in Rajasthan, culminating in the spring festival of  Gangaur.

Ghewar sweet known for its matchless sweetness comes in varieties such as plain, desi ghee, paneer and mawa. Paneer ghewar is garnished with paneer and is highly demanded for their matchless flavor.

Ghewar on The Festival of Teej

During Teej and Gangaur, gifting Ghewar is part of rituals in Rajasthan. The newly wedded girls are given Ghewar sweet as gift. The gifting of these sweets is locally called Sanjara, which is a part of the culture of Rajasthan.

It is really very tasty and yummy to eat. No doubt, the calories are really high in this sweet, but eating one or two pieces would do no major harm. However, if there are diabetic people in your house as well as those who are health conscious, you can fry it little less or instead of pure ghee, use white oil. Instead of sugar, you can also use commercialized sugar-free substitutes available in the market.

Ingredients Required to Prepare Ghewar

• 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 colour

How to prepare Ghewar from scratch?

• Mix flour, ghee, milk and 3 cups of water to make a batter.
• Dissolve colour in the remaining water.
• Mix the coloured water to batter.
• Take an aluminium 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 Ghewar 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.
• Ghewar is ready.

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Gatte ki Sabji – A Spicy Curry of Rajasthan

Jan 10

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Rajasthani Gatte Ki Sabji - Delicious Curry Vegetable

Rajasthani "Gatte Ki Sabji" - Delicious Curry Vegetable

The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The spice content is quite high in comparison to other Indian cuisines, but the food is absolutely scrumptious.

Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries

About “Gatte ki Curry”

Gatte Ki Curry is a popular Rajasthani Curry recipe. Gram flour is the major ingredient in the making of a “gatte ki sabzi”.

This a totally desert dish, as in Rajasthan–Desert of India. There are no vegetables used, just besan dumplings(Gatte) that are used in its place, simmered in a curd sauce. Its tasted just amazing.

Ingredients required to make “Rajasthani Gatta ki Curry”

  1. 200 gms Besan
  2. 1 tsp Dhaniya powder
  3. 2 tbsp Ghee
  4. 250 gms Curd
  5. 1 tsp Salt
  6. 2 tsp Oil
  7. 1 tsp Red chilly powder
  8. 1 pinch Haldi

How to make “Rajasthani Gatta ki “Rajasthani Gatta ki Curry” ?

  1. Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
  2. Make a stiff dough. Make 5-6 thin and long strips of the dough.
  3. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
  4. Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
  5. Add the gatta pieces. Heat oil in a kadai. Put the tadka of jeera and add the curd mixture.
  6. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
  7. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with thepla.

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Moong Dal ka Halwa – A Sweet Dish of Rajasthan

Jan 8

Posted by mystaterajasthan in rajasthani cuisine | 2 Comments

Moong ki daal ka halwa from Rajasthani kitchen

Moong ki daal ka halwa from Rajasthani kitchen

About Moong Dal ka Halwa

A classic recipe that is relished throughout Rajasthan. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold.

Made with split skinless Mung beans Sugar Ghee Milk and Char Magaz nuts, this dessert is very common in the States of Uttar Pradesh and Rajasthan.

It is considered to be auspicious for Holi and Diwali and it even features on wedding menus.

It takes a long time and lot of patience to saute the dal and prepare this halwa and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.

This is a unique sweet dish of lentils sweetened with milk and sugar. This rich moong dal (yellow split peas) preparation is garnished with raisins and chopped nuts.

Ingredients required to make “Moong Dal Halwa”

  1. 100 gms Moong Dal
  2. 200 gms Ghee
  3. 100 gms Sugar
  4. 1/2 glass Water
  5. 10 pieces Badam
  6. 5 pieces Pista
  7. 4-5 Currants

How to make “Moong Dal Halwa” ?

Step 1. Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
Step 2. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Step 3. Heat water in a pan, add sugar and boil the mixture till sugar melts.
Step 4. Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Step 5. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

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Kalakand (Mishri Mawa) – A Delicious Sweet Dish from Rajasthan

Jan 7

Posted by mystaterajasthan in rajasthani cuisine | 4 Comments

Kalakand (Mishri Mawa) - Desert from Alwar, Rajasthan

Kalakand (Mishri Mawa) - Desert from Alwar, Rajasthan

What is Kalakand?

Kalakand is one of the most popular sweet traditional Indian sweet from Rajasthan.

Famous after it’s originating place ‘Alwar’ this is become commonly known as Alwar´s Kalakand (Milk Cake),  which tempts everybody with its rich aroma.

This sweet is so renowned for its excellent taste that even a street is named in Alwar after this particular dish.

In old days, name of a good sweet shop in India depended upon how good their Kalakand was.

In modern times, so many new sweets have come up that the new generation of young Indians is often unfamiliar with it.

Milkcake of Alwar is not only very famous in India but is also exported from the country. This easy dessert recipe requires few ingredients and once made this sweet can be enjoyed for weeks.

Ingredients required to make Kalakand

1. Whole milk -1 liter
2. Home made paneer – 500 gm
3. Sugar / Splenda sugar free – ½ cup
4. Chopped nuts – ½ cup ( Almonds, Pistachio )
5. Cardamom powder – 1 tsp
6. Butter / ghee for greasing

How to make Kalakand ?

step 1. Turn on the stove and boil milk in a heavy bottomed vessel. Meanwhile, mash paneer with your hand. When milk comes to a boil add mashed paneer and keep stirring. Reduce the heat to medium and stir till liquid evaporates and the mixture thickens.

step 2. Add sugar /Splenda sugar free & cardamom powder in this mixture and mix well. Keep stirring till excess liquid evaporates. Now it should look like semi-solid mixture. Remove this mixture from heat.

step 3.  Take a plate/tray and grease with butter/ghee and spread all chopped nuts. Now spread this hot semi-solid mixture in the greased plate/tray. Let it cool for 2-3 hr. Cut into burfi or desired shape and serve this Kalakand as dessert.

Image Source Flickr

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Raabdi – A Traditional Drink of Rajasthan

Jan 6

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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

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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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