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Rajasthani recipes


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Recipe# 38890
27 Jun 14

 
Hare Mutter ki Puri ( Rotis and Subzis) by Tarla Dalal
No reviews
Coarsely crushed green peas and tangy spices is stuffed into bhatura-like dough, and deep-fried in oil. Although it is rich fare, hare mutter ki puri is scrumptious, and sure to get digested soon if you choose to have it for breakfast.
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Recipe# 3646
01 Jan 1900

 
Jaripalla Churma by Tarla Dalal
Jaripalla churma is a richer version of the regular churma. Some also say that it is the "Marwari" version of churma because it contains expensive ingredients like dry fruits and khoya. This churma is made for special occasions like weddings and festivals like Janmashtami when it is offered to Lord ....
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Recipe# 4348
01 Jan 1900

 
Kaddu ka Bharta by Tarla Dalal
This dish is proof that even with a single vegetable in hand, you can still whip up an enticing main course. Enjoy this vegetable with chapatis!
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Recipe# 4982
01 Jul 05

 
Kairi ka Jaljeera by Tarla Dalal
No reviews
A quencher and cooler, with that pick-me-up effect.
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Recipe# 3854
01 Jan 1900

 
Kairi ka Pani by Tarla Dalal
An excellent summer cooler. It is also called 'panha' in most other regions of India. A delicacy made of boiled raw mangoes has an added zing of black salt,cumin and ginger powder. Kairi ka pani can be had either sweetened or salted according to preference. This cool drink is supposed to protect the ....
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Recipe# 4983
01 Jul 05

 
Kairi ki Launji by Tarla Dalal
No reviews
An instant pickle from Rajasthan that perks up any meal with its sweet 'n sour magic.
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Recipe# 3857
10 Jun 13

 
Kalmi Vadas by Tarla Dalal
Rajasthani food is as colourful and diverse, as its glorious heritage. Rajasthanis are very fond of eating and this is reflected in the vast repetoire of recipes that they have devised out of fairly ordinary ingredients. Kalmi vadas are deep fried gram dal crispies that can be enjoyed with a fiery g ....
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Recipe# 2821
01 Jan 1900

 
Kanji Vadas by Tarla Dalal
Kanji is a liquid extract of a food - usually rice, black carrots or mustard. This is a Marwadi delicacy of moong dal wadas, soaked in mustard flavoured kanji. The kanji has to be made at least a day in advance so that all the flavours are released into the water. Mustard kanji is usually enjoyed ....
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Recipe# 3861
11 Jul 13

 
Kanji Vadas ( Rajasthani ) 
by Tarla Dalal
This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets ....
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Recipe# 3876
01 Jan 1900

 
Ker aur Kismis by Tarla Dalal
A simple but superbly flavoured dish. Ker (desert berries), sultanas and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare this recipe as close to serving time as possible. Serve hot with bajra or makai rotis.
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Recipe# 3897
01 Jan 1900

 
Ker ka achaar by Tarla Dalal
No reviews
There is only one place in Rajasthan that makes "fresh ker pickle". It is a small village in Jhunjhunu district where most of the womenfolk are engaged in making this pickle when these berries are harvested. As I discovered even after months of searching that fresh ker are not available in Mumbai. ....
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Recipe# 3637
01 Jan 1900

 
Ker Sangri by Tarla Dalal
No reviews
One of the great dishes of Rajasthani cuisine. This simple piquant and tangy vegetable preparation does not really reflect the richness of its colorful school of cooking. Because ker and sangri are not exotic vegetables, but are wild berries (or beans) that grow independently and abundantly in the v ....
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Recipe# 2815
01 Jan 1900

 
Khasta Kachori by Tarla Dalal
No reviews
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 is crisp and gets cooked on the inside. A perfect kachori is one that is puffed up and flaky outside but hollow insi ....
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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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