Rajasthani Dinner Recipes
Rajasthan, also known as the land of Maharajas, the state that once served as the home to the Rajputs is known for its fabulous architectures, marvelous forts and obviously the mouthwatering cuisine. The location of Thar Desert and the fact that the state has been a host to a number of battles is reflected over the cuisine. It is due to these facts that the Rajasthani cuisine involves the use of some very interesting techniques and the locally available ingredients which makes each recipe a unique one.
Here is a list of some famous Rajasthani dinner Recipes:
Pithore Kadi is a traditional Rajasthani dish of shallow fried chickpea (Besan) dumplings cooked in a spicy yogurt curry.The lack of water in the state due to the presence of the Thar Desert is shown in this recipe as yogurt (Dahi). A dairy product is used as the base of the curry. Pithore is a Rajasthani delicacy which in looks is easily confused with a Dhokla but is very different from it in taste, texture and style of preparation. This dish has a very nice tangy and spicy flavor along with its creamy texture. It is best served with rice.
Gatte ki Sabzi is popular gravy based dish from Rajasthan. “Gatte” refers to cooked and spiced gram flour dumplings of small size which can be dried and stored for over a month. These kind of non-perishable recipes came up in Rajasthan due to the frequent wars that used to occur there hindering people from cooking on a daily basis. These Gatte are then cooked in a spice loaded curry usually curd based. It is served with Chapati, Paratha, Naan or can also be eaten with plain rice. This flavorful and aromatic curry is irresistible.
It is an authentic Rajasthani dish which is not only filled with flavours but also has a historical story attached with it. Bati is believed to be originated during the time of Bappa Rawal (the founder of the kingdom of Mewar). Back then the Rajputs were putting there all into establishing a strong hold in the region and Bati was their preferred wartime meal. Bati is hard bread made out of whole wheat (aata). The flour is kneaded with a little bit of yogurt, salt and oil. It is then made into small sized balls and is cooked in a well heated oven. Traditionally they were cooked in heaps of sand and woods. They are served with Dal (a preparation of different type of lentils including-tuvar dal, chana dal,moong dal, urad dal or moth dal) the pulses are cooked on a slow heat after being soaked for a long time.
Lal Maas is a fiery Rajasthani meat curry. It is also known as the delicacy of the royals. Traditionally, Lal Maas was prepared by wild game meat (jungle maas) usually boar or dear which were killed by the royals during their hunt and the chilies were used to veil the gamy odour of the meat. While the spicy flavor is still intact, the meat used is that of Lamb. Soft and juicy pieces of Mutton wrapped in hot, spicy and red gravy. This bright crimson colored curry topped with coriander and a good amount of ghee looks extremely appetizing .The gravy may be thick or liquid and is eaten with roti made out of wheat (in summer) or bajra a millet grown in Rajasthan (in winters).
Jodhpuri Kabuli is a royal and exotic dish prepared by layering rice and flavored vegetables and gravy cooked in yogurt. It is a vegetarian adaptation of a similar non-vegetarian dish from Kabul. This dish gets its name from the city of Jodhpur in Rajasthan which is known for its traditional snacks and dishes. Jodhpuri Kabuli is a royal, mildly flavored rice dish prepared by layering aromatic rice, crispy vegetables and flavorful curries. It is a nice dish to be served as an everyday meal or can be made rich by adding some dry fruits to make it a party special.