The cuisine of Rajasthan is
primarily vegetarian and offers a fabulous variety of
mouthwatering dishes. The spice content is quite high
in comparison to other Indian cuisines, but the food is
absolutely scrumptious. Rajasthanis use ghee for cooking
most of the dishes. Rajasthani food is well known for
its spicy curries and delicious sweets.
One of the most popular dishes
of Rajasthani cuisine, Daal-Baati is a dish consisting
of Baati which are hard balls of whole wheat dough traditionally
roasted over coals till hard on the outside, yet a little
spongy in the middle and are eaten dipped in a lentil
soup very popular across India called daal.
Churma is a quint essential
Rajasthani sweet usually served with baatis and dal. It
is coarsely ground wheat crushed and cooked with ghee
and sugar or jaggery. Traditionally it is made by mashing
up wheat flour baatis or leftover rotis/ chapatti's in
ghee and jaggery and sometimes garnished with chopped
nuts or dry fruits. It's mouthwatering and delicious rich
with flavor that will leave you baffled as to how it only
takes three ingredients to make.
Gatte Ki Sabji
This spicy curry dish can be
found at almost all Rajasthani meals. True to it's desert
culture this dish is made from only readily available
ingrediently of the desert and though it's called subzi
(vegetable dish) it does not contain any fresh vegetables.
It is a dish of chickpea/gram flour dumplings simmered
in a spicy curd (yogurt) sauce.
Pakodi also known as Bhajiyas
or Pakoras in other parts of India are hugely popular
in Rajasthan. They are similar to fritters as they are
batter fried vegetables. The batter in this case is made
of gram flour and seasoned with spices like chilli powder,
turmeric and jeera. Palak pakora made from spinach along
with onion pakodi and chilli pakodi are among the favourites
in this state.
Papad Ki Sabji
A Papad typically a thin wafer
or cracker like flat bread is made from a lentil and chickpea
flour and widely eaten as an appetizer or a snack across
India. In Rajasthan however Papads are used rather unusually
to make a dish where in they are soaked in a tangy gravy.
The Papads take on an almost velvety texture when they
absorb the sauce making for an interesting dish.
In a predominantly vegetarian
cuisine, the only non-vegetarian dish to really stand
out is Laal Maas which literally translates to Red Meat
in reference to the color of the dish with comes from
the fiery red chillies in it. The dish may be prepared
using kid/lamb, pork or poultry.
Kalakand (Mishri Mawa)
Mawa Mishri or Kalakand as
it is also known, is a traditional and lip-smacking dessert
from Jaipur. It is reduced Milk with crystal sugar finished
with silver leaf. This sweet is so renowned for its excellent
taste that even a street is named in Alwar after this
particular dish. In old days, name of a good sweet shop
in India depended upon how good their Kalakand was.
This sweet is essentially a
round cake made from flour, soaked in ghee and milk, topped
with sliced almonds. This sinfully sweet dish has crunchy
texture and is made with the help of a mould. It's very
rich...but irresistible if you have a sweet-tooth.