what to eat in rajsthan

This is another classic combination similar to Mogar and Chasni Chawal. Dry spicy Bengal gram is necessarily accompanied by this fennel flavoured aromatic jaggery rice. Rituals and festivals have been always celebrated in a grand way in true Hindu tradition prevalent all over Rajasthan. Festive foods therefore receive the utmost attention. Yellow sweetened rice (sweetened with either sugar or jaggery) is always prepared as an offering to Goddess Saraswati on Basant Panchami. A tradition that has been followed by the maharajas through centuries.

Also called Chane Jaisalmer Ke, this dish of red chana simmered in a curd gravy makes a wonderful accompaniment for either rice or bajra rotis. Traditionally this is served with misi roti and makes a complete meal by providing calcium, proteins and carbohydrates to supplement a healthy diet. When you add the curds and besan mixture into the chana, stir it continuously till it comes to a boil, so as to prevent the curd gravy from splitting.

Cut the top and end of cluster beans. Boil it for 5 minutes and then strain into a bowl. Add red chilli powder, dhaniya powder, turmeric powder and salt to the bowl Heat oil in a pan; add the bean mixture to the pan, cook on medium heat till oil separates. Serve hot.

Soak bengal gram overnight in sufficient water. Drain and pressure cook the grams in sufficient water till soft. Drain the water and store it aside.In a bowl, take the chanas and mash them lightly. In a different bowl, take yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and mix well taking care not to form any lumps.Add green chillies and mix. Add one cup of the reserved liquid and mix.In a pan, heat the ghee and add asafoetida, cumin seeds to it and cook till light brown.Pour in the yogurt mixture and stir well.Once cooked, add gram, salt and leftover water. Bring it to a boil and cook for five minutes.Garnish with coriander leaves and serve hot.

Grind the roasted peanut and cumin seeds to make a powder. Chop onions and tomatoes finely. Grind garlic and ginger to make a paste. Heat the oil and fry chilies and keep it aside. Now fry chopped onions for 7 8 minutes and then add tomatoes. Fry for another 4 5 minutes. Add ginger garlic paste and fried chillies to the above and fry for 10 minutes. Now add roasted peanut and cumin powder. Sprinkle tamarind juice and salt. Serve piping hot.

Potatoes and pumpkin (petha) are favourite vegetables of the rajasthanis and feature in different guises in their meals. Potato and pumpkin cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic rajasthani flavour.

Malpuas are rich, soft filigreed pancakes. The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured syrup. Udaipur and Pushkar are famous for their scrumptious atte ka malpuas. Coarsely ground wheat flour is used in this recipe as it helps to make crisper malpuas. These malpuas are a special feature at festivities and are always prepared for Teej and Hariali Umavas as a sacred offering to please the gods and goddesses.

Ever since my childhood, I have been encouraged to have a tablespoon of this halwa every morning in the winters. I used to look forward to winters because of this morning ritual. This is a rich recipe and one can't have too much of it at one time but it is delicious nevertheless. It has been my all time favourite winter recipe.

This dish is very popular in Udaipur from where it is said to have originated. Its texture is similar to that of rabdi although wheat is used to thicken this dessert. Kheech refers to a mashed texture that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of energy, it is also served to convalescents who are recovering.

Bengal gram is abundantly used in rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ka pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao which is usually served with kadhi (khatta) or plain curds.