Entry

Fascinating Rajasthan Cuisines.

Apr 3rd, 2008 05:28
kumar gaurav, http://www.rajasthantravelsguide.com/

Fascinating Rajasthan Cuisines
Fascinating Rajasthan Cuisines were influenced by the geomorphology and
political conditions of the region. The availability of all types of
food was a rarity here and the preservation of the food was the main
criteria because of the desert conditions and war situations. Therefore
Rajasthanis preferred food that could last for several days once
prepared and could be eaten without the need to heat.
Scarcity of water and lack of fresh green vegetables effected the
Rajasthani cooking and resulted in a very different kind of cuisine. In
the desert zones of Jaisalmer, Barmer and Bikaner, food that requires
the minimum of water is prefer. The people use more of milk, buttermilk
and clarified butter and liberal use of spices especially red chilly
powder to compensate for the lack of water and fresh vegetables.
Dried lentils or beans from plants like sarigri, ker etc. are used more
often. Gram flour is a major ingredient here and is used to make some of
the fascinating delicacies like khata, gatta ki sabzi and pakodi.
Lentils are also powdered to prepare mangodi, badi and papad. Bajia and
corn are used over a large area of the state to prepare rabdi, kheechdi
and rotis. Various fascinating chutneys are made from locally available
spices like turmeric, dried mangoes, coriander, mint, onion, ginger and
garlic. The most fascinating Rajasthani recipe is the combination of dal
or lentil, baati or baked wheat balls and churma or powdered sweetened
cereal.
Fascinating Rajasthan Cuisines varies from region to region with
different castes and different regions having slightly different
preferences. The people of Rajastan also prefer non-vegetarian food
perhaps due to lack of easy availability of fresh vegetables.
Fascinating Rajasthan Cuisines also comprises of a lot of sweet dishes.
The Kachchwaaha family of Jaipur is the originator of the delicacy
called Safed Maans or white meat. The preparation is white in color and
is prepared from white mutton. The curry is prepared from cashew nuts,
almonds, fresh coconut kernel paste, white pepper and poppy seeds.
Besides, Mishri Mawa, Kalakand and Ghevar of Jaipur are also very famous.
The region of Bikaner is famous for its spicy Aloo Bhujiya, Papads and
Rasgulla. The region of Mewar or Udaipur is believed to have come up the
form of barbecue called Sooley and Dil Jani. The region of Jodhpur is
famous for Makhaniya Lassi, Kachoris, hot green masala chilies and Laddoos.
The region of Jaisalmer is famous for Laddoos, Pushkar for Malpua, Ajmer
for Sohan Halwa, Alwar for Mawa and Bharatpur for Sweets made from milk.
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