what to eat in rajsthan

What to Eat in Rajsthan

Rajasthani cuisine offers an amazing variety of mouthwatering dishes.
31. Frying Puris
Puris are delicious, fried wheat bubbles, which have varied uses; as snacks, scoops for food and as a complement to hot spices. Family members typically sit on the floor and are served piping hot food by the lady of the house.
32. Khud khargosh
Khud Khargosh (Hare or rabbit meat cooked in a pit) is a Rajput speciality during summer. The hare is skinned and stuffed with spices, wrapped in dough and finally in layers of mud soaked cloth. The ambrosial result is meat perfectly blended with the spices and dough.
33. Lassi
Natural yogurt is churned to remove the butter content for the making of Lassi or buttermilk a cooling summer beverage.
34. Gatte ki Sabji
Gatte ki sabji is known as the rich spicy dish in the Rajasthani Thali. Gatte ki sabji consist of the rolls of besan poured into the khadhi of sabji and then cooked with pouring spices into the same. the reason why it is so rich because of the unique process of cooking of the same.
35. Lahsun ki chatney
Lahsun ki chutney is the add on to the Rajasthani dish which is also known as hot garlic paste. This paste is made by cooking garlic with spices in i.
36. Kadhi
The famous kadhi is the Rajasthani dish is made of yogurt and besan in it. The add on flanour is given by Tej pata (leave)into it which gives a perfect smell and taste along with the spices in it.
37. Bajra Khichdi
This is a traditional Rajasthani recipe that we discovered is an excellent source of protein, iron, folic acid and fibre. Its creamy consistency and mild flavours make it a good recipe to have especially in the preconception period and first trimester. But i'm sure you will enjoy it all through your pregnancy. You can even perk up this khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curds or a raita and you have a completely balanced meal ready.
38. Bharwa Lauki
Forget the bland taste of lauki now. Stuff it with a low fat paneer mixture and cook in a spicy tomato gravy for a pleasant surprise!
39. Bikaneri Bhujia
Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as celebrated as the Rasgullas of Bengal. Bikaneri bhujia is spicy usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air tight containers.
40. Bundi Payas
An interesting version of kheer in which sweet bundis are used to thicken and flavour the milk. It is important to remember to cool the milk completely before you add the bundi so that the bundi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured rabdi.