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Rajasthani Recipes

Malpua

Malpua has been traditionally served in the state of Rajasthan as a sweet delicacy. It is enjoyed by the locals and has also awed many who visit the state for tourism. Malpua’s are fairly easy to make and can be done easily at home, its basically a pancake covered all over with the sugar syrup. You can decorate it with dry fruits to make it look more appealing, it can be served as a dessert [...]Read More

August 22, 2013
Dahi Ke Gatte

Belonging to the northern part of India, we were always close to Rajasthan and I have always admired the Rajasthani people, its culture and of course, its cuisines. Talking about Rajasthani cuisines, they have a unique delectable taste that make you keep longing for more and more. Gatte ki sabzi is one dish from the royal state of Rajasthan, that is been prepared at my home since I was a child and that I always [...]Read More

Malai Ghevar

Malai Ghevar is a round shaped Rajasthani sweet made during the festive season of Teej and Rakshabandhan. Ghevar is made in various forms like plain, mava or malai ghevar and is usually 8 to 10 inches in diameter. Its easy to find this delicacy in all sweet shops across India, though the ones who get to relish in Rajasthan are incomparable. You just can’t resist buying it with for inviting appeal and because of the [...]Read More

Rajasthani Laal Maas

India is often called the land of spices and the spice topic has been covered many times in international media both in forms of articles and documentaries. The mixture of spices can do wonders to the appearance and taste of the dishes made. Rajasthani Laal Maas, gets its name from the red color which comes from the use of red chilies and red chili powder and as the name suggests this dish originated from the [...]Read More

June 30, 2013
Moong Dal ke Mangode

Here is another great option for your breakfast or snack time, moong dal ke mangode is very famous in north India. Moong dal ke mangode is served in Rajasthan, UP and Gujrat over makar sakranti festival. These crispy lentil fritters are generally enjoyed sizzling hot, and can do wonders to your monsoon cravings and give another option over other bhajiyas and pakore. They best go with green chutney made with coriander and mint leaves and [...]Read More

Kalakand

Like a lot of my fellow Indians, I also have a sweet tooth and I just love mithais. I’m always tempted to buy more than I need at the local mithai shops. With so many options to choose from, and with constant innovations on mithais, the treat keeps getting sweeter. There are still tons of options for traditional sweets, one of which is kalakand. Kalakand comes from the state of Rajasthan, although it is widely [...]Read More

Kadhi Pakora

Kadhi is the name for a dish made from chickpeas flour (besan) mixed with sour yogurt (khatta dahi) or buttermilk. It is eaten in most parts of India. It, however, is more prevalent in the northern part of India in states of Rajasthan, Gujarat, Punjab and Uttar Pradesh. In these states, kadhi is made in various forms and generally goes very well with white rice. It is a good substitute for regular dal eaten with [...]Read More

April 18, 2013
Besan Ka Cheela

My Rajasthani friends insist that Besan Ka Cheela is their proud contribution to Indian cuisine. I have no reasons not to believe them. Rajasthani cuisine has a lot of gram flour dishes and cheela looks like their independent take on a great all day food. Cheela is simple to cook and great to eat. One of the best things about cheela is that it doesn’t taste bad even when it turns cold and of course, [...]Read More

March 18, 2013
Poha - Light and Tasty

Calling Poha “Cooked flattened Rice” is criminal, it is totally being insensitive to Poha lovers, Poha is Poha and it doesn’t have an “English” name to it. Traditionally, a Central Indian dish, Poha is extremely popular in the northern belt of  Maharashtra and southern belt of Madhya Pradesh. Gujarat, Maharashtra, Madhya Pradesh, Rajasthan and Delhi also have a  sizeable consumption of Poha.  Poha as a dish is continuously evolving and becoming more flavourful.  The dish looks very [...]Read More

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