Rajasthan, the land of princes and warriors like Rana Pratap Singh, the arid Thar desert, colorful cotton cloths, beautiful architectures like the Hawa Mahal, the largest state of Republic India, the land which boasts of being part of the Indus Valley Civilization is a land of very spicy food - spicy, flavory and very aromatic food.
This land is characterized by scarcity of water, scarcity of fresh green vegetables and hence most of the dishes are prepared in such a way that they can be stored for a couple of days. Lentils, pulses and gram flour are used in abundance. Dry fruits, dried vegetables, spices, yoghurt and ghee are used much in common. Most foods are cooked in milk than in water.
Churma is a ladoo made of wheat and ghee and sugar. Garnish it with almonds and cashews.
Daal Batti which has a very long shelf life is hard unleavened bread, very suitable for the desert regions of Rajasthan. It required minimal quantity for its preparation. The Daal is prepared with Moong and Channa Dal. The Baati is the unleavened bread, sometimes stuffed with veggies and spices, sometimes just plain old bread. Check out the recipe to prepare Daal Baati here.
Kachori is a very delectable and spicy snack having originated in Central and
Kesari Bath which is basically saffron flavored rice made exquisitely aromatic is again a dish prepared with ingredients which don’t perish soon. All the listed dishes here are basically those which are long lasting to suit this arid region.
Kadhi which is a yoghurt based dish is served with Kichdi. The variations and flavors with different vegetables of this simple, yet tasty dish listed here at your favorite site are Spinach Kadhi, Muli Kadhi, Garhwali Kadhi, Dapka Kadhi, Dal Kadhi, Bhindani Kadhi.
Rajasthani Bhindi, the absolute in spicy veggie dishes is a must prepare, must taste for those spicy tongues. Go ahead, click the link and let me know how you liked it.
Rabri is usually made with Bajre ki roti and eaten for lunch. But there are some variations to this and it is sweetened and flavored and had as a sweet too. Check out the variations – Apple Rabri, Mango Rabri, Potato Rabri, Rabri Malpua recipes.
Boondi is usually had as a snack during tea. It is chick pea flour deep fried in ghee or oil. It is dipped in sugar syrup later on to make sweet Boondi and Laddu. For spicy Boondi, spices and salt are mixed with the chickpea flour before frying.
Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are had before the meal, with the meal, and after the meal!
Gujia is a sweet dumpling prepared with wheat and filled with dry fruits and coconuts. It is prepared during most of the festivals and especially is a must during Diwali.
Ghevar has a distinct shape. It is disc shaped, mush to the amusement of software professionals. It is made of flour, sugar syrup and milk.
All these sweets of Rajasthan are mostly made of grains, ghee, dry fruits, nuts and milk. But each one has a unique preparation, a unique taste, and an exotic flavor and has to be tasted and savored desperately and individually. The sweets of Rajasthan are a separate blog post in itself. This whole post dedicated to the Rajasthan cuisine in entirety may not do justice to the sweets of Rajasthan.
Taste it to know it, is all I would say.
Rajasthani Cuisine in Video