Amazing Rajasthani Cuisine Recipes

Amazing Rajasthani Cuisine

The cuisine of Rajasthan is primarily vegetarian with mouth watering and lip smacking delicacies. Rajasthani food is known for its spicy curries and sweets, all of them cooked in ghee.scarcity of water and fresh green vegetables have all had their effect on cooking. So they use milk and lot of milk products , buttermilk etc.to minimize the use of water.

Rajasthani Recipes

Sweet dishes are never referred  to as dessert .because unlike desert which are  served after the meal ,rajashthani dishes are served before or during the meal.it is also known for its snacks like bikaneri bhujia , mirchi bada , pyaaz ki kachori ,bajre ki roti and lahsun ki chutney. Out of all the rajasthani dishes dal bati churma is the most famous dish. Infact as you travel from one part to another in the state , you will find that each place has its own speciality and uniqueness.

Mawa kachori of jodhpur , rasgullas of Bikaner , malpuas of pushkar , ghevar of jaipur , alwar ka mawa, paniya and gheriya from mewar etc.all of these specialties provide a certain uniqueness to the rajasthani culture.

Here are the recipes of some very famous dishes from the rajasthani cuisine ,which would add flavor to your taste buds by their amazing style of cooking

 

Gatte ki sabji

Preparation time – 15 min

Cooking time –       25 min

Serving time –        40 min

Serves –                   2-3 people

Ingredients for dumplings / gatte

  •  3/4 cup of gram flour
  •   1/4  teaspoon turmeric powder
  • 1/4  teaspoon red chilli powder
  • 1/ 4 teaspoon cumin seeds
  • 1/3 teaspoon salt
  • 1 /4 teaspoon garam masala powder
  • 1 teaspoon of oil

Ingredients for gravy

  • A pinch of asafoetida
  • 1/4  teaspoon cumin seeds
  • 1/4 teaspoon of mustard seeds
  • 1 onion ,finely chopped
  • 1 tomato , finely chopped
  • Fine paste of ginger , and green chillies
  • 1/ 4  cup of curd , slightly beaten
  • 1/2 teaspoon of coriander powder
  • 1/3 teaspoon of red chilli
  • 1/ 4 teaspoon of garam masala
  • 1 /4 teaspoon of salt or salt to taste
  • 2 tablespoon of oil or ghee
  • Fresh coriander leaves

Method of making dumplings:

  1. Mix all the ingredients for the dumplings in a large bowl.
  2. Add water gradually to make A smooth dough and stiff dough
  3. Divide the dough into 7-8 equal portions and roll each portion into thick and cylindrical shape and upto 4-5 inches long.
  4. Boil some water in a pan on a medium flame,and when it is heated enough add those cylindrical roll into it.
  5. Cook for 8-10 min and then turn off the flame
  6. Remove the rolls from water and cut small pieces of each ,dumplings/gattes are ready
  7. Don’t throw the water in which the dumplings are boiled ,keep it for adding it into the gravy

Method of making gravy:

  1.    Heat 1 tbsp of oil in a pan and shallow fry the gattas for 2-3 min, and then take them out on a plate
  2. Add 1-2 tbsp of oil in a pan and keep it on medium flame , and then add mustard seeds, a pinch of asafoetida,  and ¼ tbsp of cumin seeds and paste of ginger and green chilli.saute it for 30-40 seconds
  3. Add finely chopped onion and sauté it till it becomes golden brown and after that add finely chopped tomatoes and sauté for 2-3 min
  4. After that add salt, red chilli powder , coriander powder and garam masala and the beaten curd.mix it well
  5. Add some water (which is kept for the gravy while boiling dumplings)
  6. When it is boiled, add the dumplings to it.
  7. Cook until the gravy becomes medium thick ,for 5-7 min and then turn off the flame
  8. Pour the sabji in a bowl and garnish it with fresh coriander leaves
  9. Your tasty Gatte Ki sabji is ready.

 

Kalmi Vada

Kalmi- vada

Preparation time –   10 min

Cooking time       –     15 min

Serving time        – 25 min

Serves                   2-3

 

 

 

Ingredients

  • 1 cup of chana dal ,soaked for overnight
  • 1/4 cup chopped onions
  • 1/ 2 tsp green chilli paste
  • 1/2 tsp ginger & garlic paste
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • Oil ( as required )

Method of making kalmi vadas

  1. Soak the chana dal overnight in water
  2. Blend the soaked chana dal into a fine paste
  3. Then add ginger garlic paste and green chilli paste ,chopped onions, salt, red chilli powder , coriander powder and mix well.
  4. Take small portion of the paste and give it a vada like shape
  5. Heat oil in a pan and fry the vada till it turns brown
  6. Take it out ,cut it into two pieces then deep fry again
  7. Serve these delicious vadas with chutney.

 

 

Paneer Bhare papad

Paneer-bhare-papad

Preparation Time – 10 min

Cooking time – 5 min

Serving time – 15 min

Serves – 2-3

 

 

 

 

Ingredients

  • 2 -3 moong dal papads
  • 1/2 cup grated paneer
  • 1 medium onion finely chopped
  • 1 capsicum finely chopped
  • 1 carrot finely chopped
  • 2 green chillies
  • Coriander leaves finely chopped
  • 1/2 tsp chaat masala
  • Salt to taste
  • Oil ( for frying)

Method for making Paneer Bhare papad:

  1. Prepare the stuffing by mixing chopped onions, capsicum, carrot , grated paneer ,coriander leaves , chaat masala , salt , green chillies .
  2. Roast the papad,  one at a time.
  3. While they are still hot, give them a shape of cylinders.
  4. Spoon in the stuffing carefully.
  5. Apply little milk or water to the sides of  papad and close them
  6. Deep fry in hot oil
  7. Serve with pudina chutney.

 

Methi ke gatte
Methi-ke-gatte

Preparation time -15 min

Cooking time – 15 min

Serving time – 30 min

Serves – 2-3

 

 

Ingredients

  • 3 cup Bengal gram flour (besan)
  • 2 cup fenugreek leaves (chopped)
  • 2 pinch of asafetida
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 3 n ½ tbsp mustard oil
  • Salt to taste

Tempering

  • 3 tbsp mustard oil
  • 1tsp mustard seeds
  • A pinch of asafoetida
  • 1-2 red chilli crushed
  • 1 tsp coriander powder
  • 1 tsp dry amchur powder
  • 1 tsp garam masala powder

 

Method of making methi ke gatte

  1.  Mix  besan , methi , asafoetida  ,red chilli powder , coriander powder and salt in a bowl.
  2. Then mix mustard oil and some water and knead it into a firm dough.
  3. Divide the dough into equal parts and roll it into cylinder shape
  4. Boil some water in a pan and keep these cylindrical rolls( gattes) into water.
  5. Boil for 15-20 minutes
  6. Then take them out from water and cut each roll into small pieces.
  7. Heat some oil in a pan and add asafoetida, and mustard seeds.
  8. When the seeds starts crackling add the gattes into it and mix.
  9. Add coriander powder , crushed red chillies  , garam masala powder and amchur powder to it
  10.  Stir to Mix well
  11. Serve hot with chutney