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Rajasthani recipes


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Recipe# 38881
01 Jan 1900

 
Bejar Roti by Tarla Dalal
No reviews
Bejar roti is a traditional rajasthani bread enjoyed hot with a subzi made of veggies or paneer. It can also be served with dal or kadhi. Made of three wholesome flours, this protein-rich roti also provides a lot of energy and dietary fibre, making it very healthy fare. It is spiced mildly with cumi ....
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Recipe# 6402
Yesterday

 
Bharwa Lauki ( Healthy Subzis) 
by Tarla Dalal
Forget the bland taste of lauki now. . . Stuff it with a low fat paneer mixture and cook in a spicy tomato gravy for a pleasant surprise!
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Recipe# 3867
01 Jan 1900

 
Bharwa Lauki ( Rajasthani Recipe) 
by Tarla Dalal
No reviews
Housewives in rajasthan create exciting dishes out of what seem the most common vegetables, herbs and spices. This recipe is another such classic example. Bottle gourd (or white pumpkin) stuffed with spicy paneer is tossed in a flavourful tomato based gravy. Although curds are used to prepare most r ....
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Recipe# 3887
01 Jan 1900

 
Bhedawi Puri by Tarla Dalal
No reviews
These puris have a hint of some unusual flavours like urad dal, fennel seeds and kalonji. Traditionally served with "sookha aloo" (a dry potato preparation) for breakfast, they can also be served as part of a main meal.
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Recipe# 3860
22 Apr 14

 
Bikaneri Bhujia by Tarla Dalal
No reviews
Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which ar ....
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Recipe# 3919
29 Apr 13

 
Bundi Payas by Tarla Dalal
An interesting version of kheer in which sweet bundis are used to thicken and flavour the milk. It is important to remember to cool the milk completely before you add the bundi so that the bundi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured ....
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Recipe# 3907
01 Jan 1900

 
Chana Dal aur Gur Chawal 
by Tarla Dalal
This is another classic combination similar to Mogar and Chasni Chawal. Dry spicy Bengal gram is necessarily accompanied by this fennel flavoured aromatic jaggery rice. Rituals and festivals have been always celebrated in a grand way in true Hindu tradition prevalent all over Rajasthan. Festive fo ....
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Recipe# 3910
01 Jan 1900

 
Chenna Malpua ( Rajasthani Recipe) 
by Tarla Dalal
Delicate and lacy malpuas made using fresh paneer which will melt in your mouth. This recipe is somewhat comparable to the famous malai malpuas of pushkar near ajmer. Serve them warm topped with rabri or just garnished with chopped almonds and pistachios. You will find chenna malpuas only at a few c ....
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Recipe# 3647
01 Jan 1900

 
Churma by Tarla Dalal
Dal-baati is incomplete without the quintessential "Churma". Churma is made using coarsely ground wheat flour, besan or maize flour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it i ....
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Recipe# 2045
01 Jan 1900

 
Churma Laddu by Tarla Dalal
Churma is a traditional Rajasthani sweet, made specially during festivities. Churma is the powdered form which is also made into laddus.
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Recipe# 3868
01 Jan 1900

 
Dahi Chane ki Subji by Tarla Dalal
Also called "Chane Jaisalmer Ke", this dish of red chana simmered in a curd gravy makes a wonderful accompaniment for either rice or bajra rotis. Traditionally this is served with misi roti and makes a complete meal by providing calcium, proteins and carbohydrates to supplement a healthy diet. Whe ....
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Recipe# 3645
01 Jan 1900

 
Dal Baati Churma by Tarla Dalal
No reviews
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked ....
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Recipe# 3884
01 Jan 1900

 
Dal Banjari by Tarla Dalal
No reviews
A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to make this dal preparation. The cooks would have a meal ready around the time the maharaja returned from shikaar. It would consist of this dal, along with a meat preparation eaten with rotis. This ....
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Recipe# 3890
15 Apr 14

 
Dal Ke Parathe by Tarla Dalal
No reviews
Moong dal is used extensively in Rajasthani cooking from starters likes chilas and vadas, to desserts like moong dal halwa etc. Jodhpuris prefer the use of moong dal to urad dal particularly as it is easier to digest. Dal ke Parathes complement virtually with any Rajasthani subji.
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