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Rajasthani recipes


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Recipe# 3862
29 May 12

 
Khasta Kachori ( Rajasthani ) 
by Tarla Dalal
No reviews
A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. 'khasta' actually means 'flaky' and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust i ....
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Recipe# 4389
01 Jan 1999

 
Khasta Roti by Tarla Dalal
The term khasta denotes a crumbly texture. This is one of my favourite rotis and makes an excellent accompaniment to Mutter Paneer Butter Masala.
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Recipe# 3640
09 Sep 14

 
Khoba Roti by Tarla Dalal
This bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means indentation or cavity and that is how these rotis are prepared. They are best cooked in a gas tandoor but an ordinary tava (griddle) over gas will give you equally good results, if cooked over a slow flame. Serv ....
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Recipe# 3918
01 Jan 1999

 
Makai Jajaria by Tarla Dalal
No reviews
This is a very popular halwa eaten in and around the areas surrounding Udaipur. Here corn is extensively cultivated especially white corn while yellow or sweet corn is grown at a few places. I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa ....
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Recipe# 39147
05 Jul 14

 
Makai Ki Roti ( Kadhai and Tava Delights) by Tarla Dalal
No reviews
Makai ki roti has a crisp feel that makes it quite unique. This is an energy-giving food that adds a lot of value to your menu whether for breakfast or for lunch. What is more, you don’t even have to sweat over elaborate accompaniments. You can simply serve this with curds and pickles, to make a sum ....
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Recipe# 4347
01 Jan 1999

 
Makai ki Subzi by Tarla Dalal
Corn is one of the extensively cultivated crops in Rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favoured by many people.
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Recipe# 3881
01 Jan 1999

 
Mangodi ki Kadhi by Tarla Dalal
Mangodis are crushed and cooked with tomatoes to make a delectable dish that can be relished with bajra rotis or tikkar. I am told that when tomatoes are not available, amchur (dry mango) slices are used to add tang to this dish. You can try it too, if you wish.
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Recipe# 3905
01 Jan 1999

 
Masala Baati by Tarla Dalal
Baati, the famous Rajasthani bread truly unravels the magic and mystique of its cuisine. There are several innovative methods and recipes for making baatis. This recipe of green peas stuffed whole wheat baatis in one of my personal favourites. You can use a moong dal (mogar) stuffing instead of t ....
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Recipe# 3883
11 Aug 14

 
Masala Chawli by Tarla Dalal
The perfect recipe to awaken your senses on a lazy winter’s day! Masala Chawli is packed with flavour and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cow peas, an aromatic mint paste carries the recipe to an unsurpassed level of gastro ....
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Recipe# 3863
11 Sep 14

 
Masala Mathri by Tarla Dalal
Rajasthani cooking has been influenced by the war-like lifestyle of its inhabitants and the ingredients available in this region. Food that will last for several days and that can be eaten without heating was preferred, more out of necessity than choice. Crispy, flaky and superbly flavoured deep fri ....
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Recipe# 3891
18 Aug 14

 
Masala Tikadia by Tarla Dalal
No reviews
A tasty snack made with readily available ingredients, Masala Tikadia is rich with the flavour of jeera. Soft, chewy and crisp at the same time, these little tidbits are sure to entertain your palate with their simple flavours and fresh texture. Just make sure you serve the Masala Tikadia immediate ....
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Recipe# 3873
09 Sep 14

 
Masala Tinda by Tarla Dalal
This quick and easy vegetable is made using round gourds or tinda tossed with dry spices. Tindas are available for only a short period of time in the year during the monsoons months. They resemble green tomatoes and are firm. Tindas that have a smooth skin are much better to eat than the ones that h ....
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Recipe# 3648
10 Jun 13

 
Mava Kachori by Tarla Dalal
Jodhpur is famous for its mava kachoris. Rich dry fruit and mava (khoya) stuffed crisp deep fried kachoris are coated in sugar syrup. These kachoris are a welcome treat at any time of the day. These sweet kachoris are often called "gujjias" and are a "must have" for the holi festival. You can store ....
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Recipe# 3870
01 Jan 1999

 
Methi Mangodi by Tarla Dalal
No reviews
Mangodis are sun-dried grape sized dumplings made from soaked and ground moong dal or sometimes from urad dal. Due to scarcity of vegetables, the ingenious Rajasthanis use different forms of pulses to whip up healthy and tasty meals. Mangodis or moong dal badis are often used to rustle up several ta ....
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