10 Best Rajasthani Recipes

   |  Updated: August 23, 2017 12:44 IST

10 Best Rajasthani Recipes
India is a land of diversity, a country that bristles with different cultures, ethnicity, traditions and flavours that steam and simmer in local kitchens. We try to dissect and present forth one of the most celebrated and diversified aspect of this vibrant country - food. Accompany us on a gastronomically enchanting journey, as we explore what cooks in the desert-land of the country- Rajasthan.

From golden deserts, majestic forts to a rich cultural heritage, such is the land of warriors. Rajasthan has always thrilled us, from the bright colors displayed against the pale backdrop of heat to the sparkling desert sand. Food forms an essential component while describing any place and it's often a reflection of its topography coupled with the socio-historical culture.

A large part of the state is inhabited by the Marawaris, who prefer vegetarian food. You can stumble across some of the most tempting shakahari bhoj in different parts of the state. Pyaaz kachori remains as one of my staple favourites. Known as the land of Rajputs, the state is evidently under a heavy influence of Rajput delicacies including fiery hot meat curries and mouthwatering desi desserts. Rajastani cuisine uses a lot of ghee. If you happen to be in Rajasthan anytime soon, don't miss out on dal baati churma, pyazz kachori, gatte ki sabzi, papad ki sabzi. For those who live on meaty delights, laal maas, safed maas, banjari gosht are a must try.Rajasthan is a dry area, hence a lot of food preparations use less water and more of milk, curd, butter milk or cream as substitutes. This is peculiar to most of the Rajasthani delicacies and renders a special creamy texture to the food preparations. Rajasthanis are also heavily dependent on lentils, grains and gram flour. Apart from mutton and chicken, wild boar and hare are also used into preparing some of the most authentic and dangerously spicy curries.

Surprisingly, sweets are not an after meal affair in Rajasthan, rather they are served along with the main meal. Specific sweets are popular in each region - Mawa Kachori of Jodhpur, Rasogullas of Bikaner, Ghewar of Jaipur, Malpuas of Pushkar and so on.

1. Macchhilli Jaisamandi
Recipe by Chef Jitendra Kumar, Taj Lake Palace Hotel, Udaipur

Tender fish fried crispy, simmered and cooked in spicy flavours and cream.

Fish and cream

2. Rajasthani Laal Maas
Recipe by Chef Marut Sikka

The legendary red meat curry of Rajasthan. This one is a fiery combination of mutton, hot spices and a burst of red chillies.

rajasthani mutton

(Recipe Video)
3. Banjari Gosht
Recipe by Chef Jitendra Kumar. Taj Lake Palace Hotel, Udaipur

The authentic flavors of garlic, red chilli, turmeric and coriander marinated with juicy mutton pieces.

Banjari Gosht

4. Gatte ki Sabzi
Recipe by Chef Aditya Bal

A scrumptious Rajput dish, gattas made with besan dipped in a spicy gravy.

Gatte ki Sabzi

5. Aamras ki Kadhi
Recipe by Chef Aditya Bal

Mango puree is blended with buttermilk and besan, topped with boondi and a tadka of desi spices.

Aamras ki kadhi

6. Safed Maas
Recipe by Chef Ramesh Dogra, Taj Lake Palace Hotel, Udaipur

Experience the flavourful brilliance of traditional safed maas cooked to perfection. Tender chicken pieces simmer in a delighting concoction of desi masalas and a generous helping of
cream, milk, curd and cashew nuts.

Safed maas

7. Bhuna Kukda
Recipe by Chef Aditya Bal

Chicken marinated in a savory mixture of Rajasthani spices, cooked till tender and garnished with fresh coriander leaves.

Bhuna Kukda

(Recipe Video)

8. Kairi Curry with Khoba Roti
Recipe by Chef Ajay Chopra

Plate up with this tangy mango curry teamed with the traditional Rajasthani khoba roti.

Kairi curry

9. Ghewar
Recipe by Chef Niru Gupta

A traditional Rajasthani sweet delight made of flour, milk and sugar syrup. It is a disc-shaped sweet popularly made during the festivals.


10. Rajasthani Mirchi Vada
Recipe by Chef Niru Gupta

CommentsThis street snack is also known as Jodhpuri mirchi vada. Stuffed masala aloo filling is mingled with green peppers and deep fried. Tastes best when served with tangy tomato chutney.

Mirch Pakoda

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