Rajasthani cuisine
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Rajasthani cuisine (Hindi: राजस्थानी खाना) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.[1] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.[1] Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.To decrease the use of water in this desert state they use a lot of milk and milk products to cook.
Contents
Sweet dishes
Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are served after the meal, Rajasthani sweets are served before, during and after the meal.
- Balushahi
- Besan Chakki
- Churma
- DilKhushaal
- Feeni
- Ghevar
- Gujia
- Seero (Hindi: Halwa)
- Imarti
- Jhajariya
- Kadka
- Milk-Cake (Alwar ka Mawa)
- Makkhan-bada
- Palang Torh
- Mawa Kachori
Typical Rajasthani curries
- Aloo matar ki sabji
- Beans ki sabji
- Besan Gatte ki sabji
- besan purla
- childa
- dahi mein aloo
- Dal Chawal Kutt
- danamethi, papad ko saag
- Gajar ki sabji
- Govind Gatte or Shahi Gatte
- Guwar fali ki saag
- Haldi ko saag
- Jaipuri
- Kadhi
- Bajri ki raab
- Karela ki sabji
- Ker-saangri ki sabji
- Kicha ki sabji
- Kikoda ki sabji
- Lauki key Koftey
- Makki ki ghaat
- Makki ki raab
- Makki ki saag
- Badi
- Masala Gatta
- Matar ki sabji
- meethi danamethi
- Moranga ki sabji
- Motha ko saag
- Papad, Badi ko saag
- Papad ki sabji
- Pyaaz Paneer
- Raabdi
- rabori ki sabji
- Sev Tamatar
- Dal Tadka
Typical Rajasthani meat dishes
- Khad khargosh (wild hare cooked and roasted underground)
- Laal maans (meat in red chillies curry)
- Mohan maans (meat cooked in milk)
- Saanth ro achaar (pickled wild boar meat)
- Safed maans (meat cooked in curd)
References
External links
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