Entry

Food Drinks Cuisine In Rajasthan.

Apr 3rd, 2008 05:26
kumar gaurav, http://www.rajasthantravelsguide.com/

Cheese Halwa :
Ingredients
1. 1/2 kg carrots-grated
2. 3 cups milk
3. 1/4 kg sugar
4. 2 cardamoms-crushed
5. 200 gm mawa
6. 75 gm Cheese-grated
7. 2 tbsp ghee
8. Silver foil
9. Few pistachios chopped
Method
1. Boil milk.
2. Add thegrated carrots, sugar, Khoya and crushed cardamoms and cook on
slow fire.
3. Cook till the mixture leaves the sides.
4. Add cheese and ghee.
5. Cook for 3 minutes.
6. Garnish with silver foil and few chopped pistachios.
Gatte Ki Sabji : 
Ingredients
1. 200 gm: Besan
2. 250 gm: Curd
3. 2 tbsp: Ghee
4. 1 tsp: Dhaniya
5. 1 tsp: Red chilly powder
6. 1 tsp: Salt
7. 2 tsp: Oil
8. Haldi a pinch
Method
1. Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp.
dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and
haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to
a boil.
11. Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
12. Finally put the tadka of red chilly powder.
Chat-Pat :
Ingredients
1. 1 cup all-pourpose flour
2. 1/2 cup moongdal
3. 1/2 cup riceflour
4. 1/4 cup chopped coriander leaves
5. 2 tbsp chopped curry leaves
6. 1 tsp jeera
7. Salt to taste
8. Oil to fry
Method
1. Soak moongdal in water for 30 min.& drain them.
2. In a bowl, add maida, riceflour, soaked moongdal, dry red chilli
powder, coriander leaves, curry leaves, jeera, salt & add warm oil.
3. Mix them well with water.
4. The mixture must be like chapathi dough.
5. Knead the mixture well.
6. Now take some amount of mixture & make a ball.
7. Roll each ball into a round shape
8. Cut them into round shape using the lid of a small steel box.
9. Now they are called chat-pat.
10. Heat oil in a pan for deep frying.
11. Put these chat-pat in the oil & fry them till golden brown.
12. Take it out & place them on paper towel.
Akbari Paneer
Ingredients
1. Paneer 250 grams
2. 2 Onion (medium) cut in long thin pieces
3. Ginger 1″ piece cut in long thin pieces
4. Garlic 8 kali cut in long thin pieces
5. 3 Small cardamom
6. Cinamom 1″ piece
7. Ghee or oil 4 tbs
8. 3 Tomato (medium size)
9. Salt to taste
10. Red chilli powder 1 tea spoon
11. Milk 1 to 2 glass
Method
1. Heat the ghee in a pan.
2. Put onion, ginger, garlic, cinamom and cardamom.
3. Fry it till the onion becomes light brown.
4. After that keep out all the things from ghee and make a smooth paste
with tomato in mixer.
5. Then again fry for 4 to 5 minutes the paste in ghee and add salt and
chilli powder.
6. Add paneer pieces and fry for two to three minutes.
7. Add milk and cook till the gravy become thick.
8. Garnish with chopped coriander .
Aloo Gobi Masala
Ingredients
1. 4 Medium sized potatoes
2. 1/4 kg- Cauliflower
3. 1 Tomato
4. 2 tsp.- curd.
5. 1 tsp.- chilli powder
6. 1 tsp.- dhania powder
7. 1/2 tsp.- Jeera powder
8. 1/2 tsp.- haldi
9. Hing.
10. 3 tsp.- cooking oil
11. Salt and Coriander leaves.
Method
1. Peel the potatoes and cut in cubes of 1 inch.
2. Cut cauliflower into small sizes.
3. Put the oil in a kadai and add the chilli powder, jeera powder,
dhania powder, hing, and haldi.
4. Immediately add the potato cubes. When all the potato pieces are
nicely coated with the mixture, add cauliflower.
5. Stir well, add salt and little water and cover the kadia and allow to
in low flame
6. When cooked, add tomato ( cut into wedges) and curd and stir well for
about 1 min.
7. Remove from flame and nicely decorate with finely chopped coriander
leaves.
Dal Fry
Ingredients
1. 1 cup of Toor Dal
2. 1 onion cut into long stripes.
3. 1 green chilly chopped.
4. 1 Tomato finely chopped.
5. 1 tsp mixture of mustard seeds, whole coriander seeds, cumin seeds,
fenugrek seeds.
6. 1/2 tsp of tumeric
7. 1 tsp chillie powder.
8. 1 tsp of dry mango powder or dry anardana powder.
9. 1/2 inch grated ginger.
10. 2 tbsp of cooking oil.
11. 2 tbsp of fresh chopped coriander.
12. Salt as per taste.
Method
1. Wash dal thoroughly and add 2 cups of water and cook the dal in a
pressure cooker until done.
2. Cool down cooker, remove dal & beat with spoon or a hand beater.
3. Heat 2 tbsp of oil in a pan. Add mixture of mustard,cumin,fenugreek &
whole coriander seeds. When seeds states poping add chopped
onion,tomato,and grated ginger and cook it until soft.
4. Add dry mango powder and tsp of chilli powder and fry for a minute.
5. Add dal mixture and bring to boil.
6. Simmer for 5 to 10 minutes.
7. Garnish it with chopped fresh coriander.
Dal Bati Churma
Dal Bati Churma is the most popular item in Rajasthani cuisine. It is
made of three items of bati, dal, and churma. Dal is lentils, bati is a
baked wheat ball, and churma is powdered sweetened cereal.
During Christmas week I was staying at a castle that a friend is
renovating in the desert state of Rajasthan in India. Strangely, this
seemed the perfect place to be at Christmas. Looking off the ramparts
across the village, one could imagine that it was the town of Bethlehem
with the low, flat-roofed buildings and muddy lanes running between;
with cows, goats and pigs wandering about and camels pulling carts of
goods from one place to another.
On New Year’s Day we were all invited to lunch at Banwari’s farm, a
friend of my friend. We planned to get there by camel cart and around
noon the camel, his driver and the rustic wooden cart arrived. A great
performance followed while the cart was fitted with mattress, bolsters
and an embroidered quilt to make a suitably comfortable conveyance for
the five of us. Banwari joined us and the camel driver perched on the
framework between the cart and the camel with his hand resting lightly
on the camel’s tail as we bumped down the rocky hill into the village.
Voices called out as we passed, Namaste, Namaste (traditional Hindu
greeting) and children ran alongside giggling.
As we rode along through fields of vegetables, many hands reached up to
us filled with offerings of daikon radishes and other freshly picked
local produce. Suddenly what looked like a Kiwi fruit landed in my
hands. “Kiwi?” I thought, “Around here?” Then I realized that what I was
holding was a camel turd that had popped neatly out of the camel and
projected right into my hands! I quickly tossed it overboard and
everyone had a good laugh.
It was about a half hour ride to Banwari´s farm. When we got there we
stopped under a tree which the camel immediately began devouring.
Banwari´s wife and sister-in-law were already hard at work by an outdoor
fire pit and chula (small clay fireplace) preparing a typical Rajasthani
feast, Dal Batti Churma. They retrieved bun size bricks of bread from
deep in the coals of a fire fueled by dried cow dung cakes, dusted off
the ashes and pounded some of the hard baked bread buns into crumbs with
a pestle in a metal bowl. The crumbs would be re-formed into another
dish that is part of the meal. A pot of mooli (daikon radish) and mooli
greens was bubbling on the chula. We were offered fresh chhach
(buttermilk) which I had never tried before, but accepted. It was
delicately flavoured with cumin and was delicious.
Charpoys (four-legged string beds) were carried way out into an
adjoining field under a tree for us to sit on while we were waiting for
lunch. It was a beautiful sunny day (as usual) and I sat with my bare
feet digging into the warm sandy field. Eventually (nothing happens
quickly in India) a woven carpet, several containers of food and a
bucket of water were brought out for the picnic. Disposable plates made
from banana leaves were handed out with three small banana leaf bowls on
each to contain the various goodies. A dal (spicy lentil soup) was
served, with two vegetables, a bun of very dense, incredibly delicious
bread (the battis), and a millet chapati (flatbread). A big soft ball of
churma made from the pounded bread crumbs, sesame seeds, spices and
sugar cane syrup was added for dessert. Everything was scrumptious,
definitely one of the best meals I have ever had in my life, served in
the most exquisite of surroundings. When we were finished, the banana
leaf plates were stashed under a nearby bush for some lucky animal to
find later. After many thank yous and words of appreciation for the
meal, we climbed back into the camel cart and bumped back down the road.
Cuisines Of Rajasthan
Each region in India has its own traditional dishes and specialties. In
the royal kitchens of Rajasthan, as well as most other states, food was
very serious business and raised to the level of an art-form. Hundreds
of cooks worked in the stately palaces and kept their recipes a closely
guarded secret. Some recipes were passed on to their sons and the rest
were lost for ever. It became a matter of great prestige to serve
unusual dishes to guests and the royal cooks were encouraged to
experiment. The tales of how cooks tried to impress their guests by
presenting at least one unforgettable item on the menu have now become
legends. The monthly budget ran into lakhs of rupees and the royal
guests were treated to such delicacies as stuffed camels, goats, pigs
and peacocks… it was perfectly normal to have live pigeons and other
birds fly out of elaborately decorated dishes. The food was served in
gold and silver utensils and the number of dishes at one meal ran into
hundreds. It was usually never possible to taste all the delicacies sewed.
The finest cooking in India was derived from the Mughals and did
influence the royal kitchens of India, as did European cooking. But the
common man’s kitchen remained untouched, more so in Rajasthan. Cooking
here has its own unique flavour and the simplest, the most basic of
ingredients go into the preparation of most dishes.
Rajasthani cooking was influenced by the war-like lifestyle of its
inhabitants and the availability of ingredients in this region. Food
that could last for several days and could be eaten without heating was
preferred, more out of necessity than choice. Scarcity of water, fresh
green vegetables have all had their effect on the cooking. In the desert
belt of Jaisalmer, Barmer and Bikaner, cooks use the minimum of water
and prefer, instead, to use more milk, buttermilk and clarified butter.
Dried lentils, beans from indigenous plants like sarigri, ker, etc are
liberally used. Gram flour is a major ingredient here and is used to
make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered
lentils are used for mangodi, papad. Bajia and corn is used at! over the
state for preparations of rabdi, kheechdi, and rotis. Various chutneys
are made from locally available spices like turmeric, coriander, mint
and garlic.
Perhaps the best known Rajasthani food is the combination of dal, bati
and churma but for the adventurous traveler, willing to experiment,
there is a lot of variety available. Besides spicy flavours, each region
is distinguished by its popular sweet Ladoos from Jodhpur and Jaisalmer,
Malpuas from Pushkar, Jalebies from most big cities, Rasogullas from
Bikaner, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur,
Sohan Haiwa from Ajmer, Mawa from Alwar.
Vanilla Short Cake :
Ingredients
1. 2 cups of All purpose flour
2. 2 cups of Confectionery Powdered Sugar
3. 2 medium sized eggs
4. 1/2 cup of unsalted butter
5. 1/2 tsp baking soda
6. 1/2 tsp baking powder
7. 1 tsp vanilla essence
8. 1/2 cup yogurt or butter milk
Method
1. Sift flour, baking powder and baking soda together.
2. Beat butter and sugar till light.
3. Add eggs one at a time. Add yogurt and mix well.
4. Finally add the vanilla essence.
5. Mix well and pour in a greased cake tin.
6. Bake for 30-45 minutes at 350oF.
Egg Dal
Ingredients
1. Tur Dal - 1 cup.
2. Onions - 2 small, chopped finely.
3. Tomatoes - 2 small, chopped finely.
4. Garlic cloves - 5, chopped finely.
5. Ginger - 1″ piece, chopped finely.
6. Red chilly powderr - 1 tsp
7. Turmeric powder - 1/4 tsp.
8. Garam masala powder - 1/4 tsp.
9. Salt to taste.
10. Ghee - 1 -2 tblsp for seasoning.
11. Eggs - 3.
12. Coriander leaves - For garnishing.
Method
1. Cook the Tur dal in the pressure cooker till done.
2. Heat ghee. Add the finely chopped onions & fry till light brown.
3. Then put in the chopped garlic & ginger. Fry till soft.
4. Add the chopped tomatoes & fry till the tomatoes are a little soft.
5. Put in the turmeric, garam masala & chilly powder. Fry for about 5
minutes.
6. Now put in the cooked dal, mix well & add salt.
7. When almost done, break the eggs & pour directly into the dal. Keep
stirring. Remove immediately from heat.
8. Garnish with coriander leaves.
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