| Rajasthani |
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The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went
on hunting expeditions ate the meat or the fowl that they brought back. Even today,
Rajasthani princely feasts flaunt meat delicacies that are incomparable. In contrast are
the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it's mouth-
watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour.
Dry fruits, spices and yoghurt are used in many delicacies. Rajasthan can also boast of a
vast array of savouries and sun-dried snacks.
RAJASTHANI DAL BATI
Puffed dough dumplings with lentil curry
Serves: 6
Cooking time: 2 hours
Ingredients
For dal:
2 cups rajma beans
soaked in water overnight with a pinch of soda bicarb,
3/4 cup whole black gram (urad)
soaked in water overnight with a pinch of soda bicarb,
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsps garam masala powder
2 tsps chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsps cream. 4 tbsps ghee
1 cup coriander leaves, chopped finely
Oil
Salt to taste
For dumplings:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt to tast
Preparation
Pressure cook rajma and black gram till soft. Heat 4 tbsps oil. Add onions. Brown them.
Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer
till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough
with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and
keep for one hour. Then roast in batches on hot coals till puffed and golden outside and
spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green
chillies.
Dip hot dumplings in the dal while eating.
JAIPURI MEWA PULAO
Dry fruit pulao
Serves: 6
Cooking time: 1 hour 30 minutes
Ingredients
2 cups long grained white rice
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk
Preparation
Soak rice in water for 2 hours. Drain. Heat ghee and add drained rice. Add milk. Cover and
cook on a low fire stirring occasionally but gently so that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and
saffron. Mix well. Bake in a moderately hot oven till each grain is separate. Serve hot as
a sweet dish.
The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went
on hunting expeditions ate the meat or the fowl that they brought back. Even today,
Rajasthani princely feasts flaunt meat delicacies that are incomparable. In contrast are
the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it's mouth-
watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour.
Dry fruits, spices and yoghurt are used in many delicacies. Rajasthan can also boast of a
vast array of savouries and sun-dried snacks.
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