When we think of Rajasthan, three things emerge in our minds – the magnificent and beautiful forts, the attractive and colorful bandhni clothes, and of course its cuisine. Rajasthan, the land of Maharajas, is known for its rich culture, alluring style, and gratifying guest approach. The state attracts people not only for its enamel and Kundan jewelry but also for its delicious and spicy cuisine. It is the state’s cuisine which imparts it a distinctive edge. Dal Bati Churma and Gatte ki sabzi make an irreplaceable appearance on the menus of most of the restaurants serving Rajasthani cuisines. The trip to Rajasthan is unfinished if you missed tasting the delectable and rich Rajasthani dishes.
Below are some famous dishes from Rajasthan that can be prepared at the comfort of our homes and served from the stove into your lap-
1. Dal Bati Churma
This is one of the signature dishes of Rajasthan without which no Rajasthani menu is complete. The round batis dipped in pure desi ghee served with Panchkuti dal and sweet churma make for a tempting combination.
Batis – Add one cup wheat flour, ½ tablespoon rava, one tablespoon ghee, and a pinch of salt in a bowl. Knead them together with warm water to make a stiff dough for the batis. Shape the dough into small balls. You can bake these batis in an oven or prepare them on a gas tandoor. Make sure they turn brown and crusty. Now make a crack into the batis and pour some ghee on each of them. Your batis are ready.
Dal – Pressure cook green moong dal and chana dal with a pinch of salt and turmeric by adding some water to them. Give two whistles to the dal. For the tadka, mix ¼ teaspoon garam masala powder, ½ teaspoon red chili powder, a pinch of turmeric, ¼ teaspoon of coriander powder,1/2 tablespoon lemon juice, and 2 pinches of salt with a half cup of water. Put some ghee in a pan, add some cumin and coriander seeds. Once they splutter, add some ginger paste. Then add the masala paste; after frying it for some minutes, add the cooked dal. Boil it for some time and serve it with some coriander leaves.
Churma – Combine wheat flour, rava and, melted desi ghee in a bowl. Knead a stiff dough. Make small balls giving them the shape of the fist. Deep fry them in the desi ghee till golden brown. Let them cool and blend them in the blender into a crusty powder. Add powdered sugar, desi ghee, dry fruits, and cardamom powder into it.
2. Laal Maas
There can be no mention of the Rajasthani dishes without talking about the crowd favorite, Laal Maas. This dish is the most known and delicious spicy Rajasthani dishes prepared with lamb and a burst of rich spices. The bright color curry is garnished with desi ghee and coriander leaves.
Recipe – Make a fine paste of soaked red chillis in a blender.
Marinate mutton in yogurt, coriander powder, one tablespoon of ginger garlic paste, turmeric powder, cumin powder, and red chili paste. Keep it in a refrigerator for one hour.
Heat some oil or ghee in a pressure cooker. Now add cinnamon, black and green cardamoms, cloves and bay leaf and saute. Add chopped onions and ginger garlic paste, and saute until brown. Now add the marinated mutton with salt and cook it on high heat for about 5 minutes. Add water and cover the cooker with the lid for seven to eight whistles. Once done, pour some pure desi ghee on the gravy and cover it with the lid again. Place the cooker back on the heat and add some garam masala powder. Bring to a boil. Remove from the heat and garnish with green coriander leaves.
3. Rajasthani Kadi
Kadhi is one dish which is prepared in different regions of India in different styles. Be it the punjabi tadka kadhi or the sindhi kadhi, you can relish this dish in every way possible. But the Rajasthani kadhi is spicy in flavor which will give your tongue a bombardment of flavors. It is best served with the rice.
Pakoras- Mix well besan, ginger garlic paste, red chili powder, amchur powder, turmeric powder, garam masala powder, and some salt with water. Heat oil in a pan and add small portions of the batter in the oil until brown.
Kadhi– Mix 2 tablespoon gram flour, 2 cups sour yogurt, salt, and turmeric powder and beat well. Heat some oil in a kadai. Add cumin seeds, hing, green chilies, and ginger to the oil and saute for a minute. Now add some curry leaves, red chili powder and the yogurt mixture to the kadai. Bring to a boil until it turns thick. Add pakoras and serve hot with rice.
4. Besan Ke Shahi Gatte
Besan ke shahi gatte ki sabzi is a popular traditional Rajasthani dish made with besan dumplings in spicy curd curry. Thee dumplings are filled with dry fruits and then deep fried. This spicy recipe is tantalizing in taste and can be served with roti or rice.
Besan ke gatte- Make a stiff dough by mixing together besan, and ½ tablespoons each of salt, chili powder, coriander powder, and ghee. Now make stripes of this dough and put them in boiling water for 5 minutes. After letting them cool, cut them into small pieces.
For the curry- Add ½ tablespoons each of salt, chili powder, coriander powder, and turmeric powder in the curd. Heat some oil in a pan. Add jeera and the curd batter into the oil. Cook it for 15- 20 minutes. In the end, put the tadka of red chillis on top.
Ghevar is a traditional sweet of Rajasthan without which no ceremony is complete in the state. This sweet dish is prepared with flour, paneer, desi ghee, and sugar syrup. It is a famous dish savored during Teej festival. It is easy to prepare and light in texture, unlike other sweet dishes.
Sugar Syrup- Heat one and a half cup of sugar in one cup of water to make a sugar syrup of 1 thread consistency.
For ghevar- Take one cup solidified ghee in a large bowl. Taking one ice cube at a time, rub the ghee vigorously until it becomes white. Now add flour, milk, and a cup water to make a smooth runny batter. Dissolve saffron food color in some water and add it to the batter. Now in a wide and deep container and heat ghee in it. Pour the spoonful of batter in the ghee. Again repeat the same process in a thin stream into it. You can make the ghevar thick as required. Now press the ghevar into the ghee to let it immersed in the ghee completely. Let it fry until it turns golden brown. Now immerse the ghevar in the sugar syrup and immediately remove it. Splash some saffron milk, chopped dry fruits, and a pinch of cardamom powder. Enjoy!