RAJASTHAN RECIPES

1. Rajasthani Kadhi Recipe

Ingredients:

2 tbsp gram flour (besan)

2 cup sour curd (khatta dahi) 
1 tbsp clarified butter (ghee) 
1/4 tsp asafoetida (hing) 
4 cloves (laung) 
1 tsp mustard seeds (rai) 
1/2 tsp fenugreek seeds (methidana) 
10-12 curry leaves (kadi patte) 
a pinch turmeric powder (haldi) 
1 tsp red chilly powder (lal mirch) 
1 tsp salt (namak) 
For Pakori
1 cup gram flour (besan) 
A pinch asafoetida (hing) 
1/2 tsp salt (namak) 
oil for frying

How to make:

·        Mix curd and gram flour in a container properly with a beater.

·        Heat ghee in a pan and add crushed cloves.

·        Then add mustard seeds, fenugreek seeds, red chilly powder and curry leaves and fry.

·        Stir continuously while adding gram flour and curd until it comes to a boil.

·        Then add salt and turmeric powder to it and let it cook at low flame.

·        To make pakoris, mix gram flour, asafoetida, salt and water to make a thick batter.

·        Heat oil in a pan and fry pakoris in it until they turn light brown.

·        After cooking kadi at low flame for about half an hour, add pakoris to it.

·        Cook for 5 more minutes and remove it from the gas.

·        Serve it hot.

2. Bajre Ki Khichdi Recipe

Here's a delicious, hot bajre ki khichdi recipe made of bajra (millet) and green gram lentil. Rajasthani millet khichdi is good in winters. Learn how to make bajre ki khichdi.

Ingredients:

3 cup millet (baajra)
1/2 cup green gram lentil (moong ki chilkon ki dal) 
1 1/2 tsp salt (namak) 
10 cup water
clarified butter (ghee) as required

How to make:

·        Soak millet in 1/2 cup water for 1 hour.

·        Then crush it and remove its outer layer.

·        Let it dry for sometime and then grind it like dalia.

·        Boil 10 cup water in a heavy bottomed container.

·        Put salt, dalia and dal in it and stir continuously.

·        Cook at low flame once it boils.

·        Let it cook for 2 hours. Stir occasionally.

·        Add 2 tbsp clarified butter and cook for 5 more minutes.

·        Remove it from the flame and serve hot with sufficient ghee.

3. Besan Ka Churma Recipe

Enjoy delicious, tempting sweet recipe. Learn how to make besan ka churma.

Ingredients:

2 cup gram flour (besan)

250 gm thickened milk (mawa) 
1 cup clarified butter (ghee) 
200 gm sugar powder (boora) 
1/2 tsp green cardamom (elaichi) powder
15-16 almond (badam) 

How to make:

·        Fry thickened milk in a pan till it becomes light brown.

·        Cut almonds finely and keep aside for later use.

·        Mix 2 tbsp ghee in gram flour flour.

·        Knead into little hard dough with the help of water.

·        Then make big rolls of the dough and press each roll with a thumb in the centre.

·        Cook these in a preheated oven (tandoor).

·        Turn on both sides.

·        Cook at high flame for 5 minutes and then at low flame until they turn brown.

·        Take them out and crush them.

·        Strain it using a sieve.

·        Then add sugar powder, thickened milk, clarified butter and cardamom in it and mix well with both the hands.

·        Top it with almonds.

·        Serve it with baati and lentil.

4. Besan Ke Gatte Recipe

Here's a delicious besan ke gatte ki sabzi that can be eaten with dal, baati and churma. Learn how to make besan ke gatte ki sabji.

Ingredients:

2 cup gram flour (besan)

A pinch asafoetida (hing) 
1/2 tsp cumin seeds (jeera) 
1/2 tsp aniseed (saunf) 
1/2 tsp salt (namak) 
1/2 tsp red chilly powder (lal mirch) 
4 cloves (laung) 
4 whole black pepper (kali mirch) 
3 tbsp oil
For Gravy
1 cup sour curd (khatta dahi) 
2 onion (pyaj) 
4-5 garlic buds (lahsun) 
1 piece ginger (adrak) 
2 green chilly (hari mirch) 
1/2 tsp cumin seeds (jeera) 
1/2 tsp red chilly powder (lal mirch) 
1 tsp coriander powder (dhania) 
1 tsp salt (namak) 
1/4 tsp spice blend (garam masala) 
2 tbsp clarified butter (ghee) 

How to make:

·        To make gate, mix gram flour, asafoetida, cumin seeds, aniseed, salt, red chilly powder and oil.

·        Crush cloves and black pepper powder.

·        Knead hard dough with water.

·        Make long rolls.

·        Boil 4 cup water in a container and put these rolls in it.

·        Let them boil for 15 minutes and then remove it from the flame.

·        Take out these gate and cut into small pieces. Keep its water separately.

·        Make a fine paste of ginger, green chilies, onions and garlic buds.

·        Beat curd with a beater.

·        Heat ghee in a pan and crackle cumin seeds in it.

·        Fry onion paste until it turns light brown.

·        Then add red chilly powder, turmeric, coriander powder, salt and spice blend and fry for 2 minutes.

·        Now put curd and stir continuously until it comes to a boil.

·        Now add water taken out separately and gate in it and boil for 5 more minutes.

·        Garnish with coriander and serve it hot.

5. Masala Baati Recipe

Here's a delicious, spicy rajasthani baati recipe made with potato and peas. Learn how to make masala baati.

Ingredients:

500 gm wheat flour (gehun ka aata)

1 tsp salt (namak) 
2 cup clarified butter (desi ghee) 
For Stuffing
250 gm potato (alu) 
1 cup pea seeds (matar ke dane) 
1 piece ginger (adrak) 
2 green chilly (hari mirch) 
1/2 tsp red chilly powder (lal mirch) 
1 tsp coriander powder (dhania) 
1/2 tsp dry mango powder (amchur) 
1 tsp salt (namak) 
1 tsp saunf
1/2 tsp spice blend (garama masala) 
a pinch asafoetida

How to make:

·        Mix salt and 4 tbsp ghee in the flour.

·        Knead into a dough with water.

·        Cover it with a clean cloth for an hour.

·        Boil potato and peel them.

·        Boil peas separately until they soften and strain water.

·        Finely chop ginger and chilly.

·        Mash peas and potato and mix chilly, ginger and all spices well.

·        Now make small rolls out of the dough.

·        Press each roll with your hands and stuff it with potato mixture.

·        Stretch it on the corners and cover the mixture properly with the roll to form rounds.

·        Cook these in a preheated oven (tandoor).

·        Turn on both sides.

·        Cook at high flame for 5 minutes and then at low flame until they turn brown.

·        Heat the remaining ghee in a pan and dip all baatis in it.

·        Serve them with hot lentils.

6. Mix Dal Recipe

Here's a yummy, flavorsome rajasthani dal recipe with a mixture of various dals. Learn how to make mix dal.

Ingredients:

100 gm split green gram lentil (moong ki dhuli dal)
50 gm chana dal
50 gm urad ki dhuli dal
1/4 tsp asafoetida (hing) 
1/2 tsp cumin seeds (jeera) 
1 tsp coriander powder (dhania) 
1/2 tsp turmeric powder (haldi) 
1/2 tsp red chilly powder (lal mirch) 
1/2 tsp spice blend (garam masala) 
1 1/2 tsp salt (namak) 
2 tbsp clarified butter (ghee) 
1 piece ginger (adrak) 
1 green chilly (hari mirch) 
1 tbsp coriander (dhania) 
1 lemon (nimbu) 

How to make:

·        Wash all lentils properly and soak for 1 hour.

·        Now boil lentils with 3 glass water with turmeric powder, salt and spice blend.

·        Finely chop ginger, green chillies and coriander powder.

·        Heat ghee in a container and crackle cumin seeds and asafoetida in it.

·        Then fry green chilly and ginger for a minute.

·        Then add coriander powder and red chilly powder along with boiled lentils.

·        If required add little water.

·        Cook for 5 minutes and then remove it from the flame.

·        Add coriander leaves and lemon juice and serve hot.

7. Papad Ki Sabzi Recipe

Here's a spicy Rajasthani recipe out of papad. Learn how to make papad ki sabzi.

Ingredients:

2 papad (poppadoms)
1/2 cup sour curd (khatta dahi) 
1 tbsp clarified butter (ghee) 
1/2 tsp cumin seeds (jeera) 
1/4 tsp turmeric powder (haldi) 
1/2 tsp red chilly powder (lal mirch) 
1/2 tsp salt (namak) 
1/2 tsp coriander powder (dhania) 

How to make:

·        Break papad into large pieces.

·        Beat curd with 1 cup water.

·        Heat ghee in a pan and put cumin seeds, red chilly powder, turmeric powder, salt and coriander powder and cook for 2 minutes.

·        Then add curd and stir continuously until it comes to a boil for 2-3 times.

·        Remove it from the flame.

·        Garnish with chopped coriander leaves and serve hot.

8. Baati Recipe

Here's a delicious, rajasthani recipe that can be enjoyed at anytime. Learn how to make baati.

Ingredients:

1/2 kg wheat flour (gehun ka aata)
250 gm clarified butter (desi ghee) 
1 tsp salt (namak) 
1 tsp baking powder

How to make:

·        Mix salt, baking powder and 4 tbsp ghee in flour.

·        Knead into little hard dough with the help of water.

·        Cover the dough with a clean cloth for an hour.

·        Then make small rolls of the dough and press each roll with a thumb in the centre.

·        Cook these in a preheated oven (tandoor).

·        Turn on both sides.

·        Cook at high flame for 5 minutes and then at low flame until they turn brown.

·        Heat the remaining ghee in a pan and dip all baatis in it.

·        Serve them with hot dal.

9. AALU KA BHARTA RECIPES

Ingredients:

4 -5 Boiled Potatoes (Big)
2 Onion (finely chopped)
2 Green Chilies (chopped)
Few Coriander Leaves (chopped)
1 tsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/2 tsp Jeera (roasted and powdered)

How to make:

·        Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.

·        Serve aloo bharta with baati.

10. CHANA DAL PARATHA RECIPES

Ingredients:

Maida 500 gms
Salt & Red chilly powder to taste
200 gms Oil
1/2 tsp Dhaniya powder
250 gms Chana dal
1/2 tsp Garam masala

How to make:

·        Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.

·        Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.

·        Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes.

·        Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad.

·        Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita and chutney.

11. RAJASTHANI DAL BATI RECIPES

Ingredients:

For daal (Lentil Curry):
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 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste

How to make:

·        Pressure cook rajma and black gram till it becomes 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 daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

12. RAJASTHANI GHEVAR RECIVES

Ingredients:

3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:

1 1/2 cups Sugar
1 cup Water

Topping:

1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil

How to make:

·        Prepare sugar syrup of 1 thread consistency and keep aside.

·        In a large bowl put ghee.

·        Add milk, flour and 1 cup water. Mix together to make a smooth batter.

·        Dissolve colour in some water and add to batter. Add more water as required.

·        Batter should be of running consistency.

·        Take an aluminium or steel cylindrical container.

·        The height should be at least 12". And diameter 5-6".

·        Fill half with ghee. Heat.

·        When ghee is hot, take a 50 ml, glassful of batter.

·        Pour in centre of ghee, slowly in one continuous threadlike stream.

·        Allow foam to settle. Pour one more glassful in hole formed in centre.

·        When foam settles again, loosen ghevar with an iron skewer inserted in hole.

·        Place on a mesh to drain excessive oil.

·        Keep sugar syrup in a wide flat bottomed container to fit in ghevar.

·        Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .

·        Cool a little, top with silver foil.

·        Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.

·        Ghevar is ready to be served.

13.  JAIPURI MEWA PULAO RECIPES

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

How to make:

·        Soak rice in water for 2 hours. Drain. Heat the ghee and add the 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 jaipuri mewa pulao hot as a sweet dish.

14. KESAR MURG(SAFFRON CHICKEN) RECIPES

Ingredients:

6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste

How to make:

·        Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.

·        Add dhania powder, cashewnut paste and stir further.

·        Add boneless chicken, curd, salt, pepper, chilli powder and saffron.

·        Bring to a boil, reduce heat and simmer till chicken is cooked.

·        Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

15. LAHSUN KI CHUTNEY RECIPES

Ingredients:

2 heads of garlic, peeled and cloved
6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste

How to make:

·        Grind all the ingredients in a blender using very little water.

·        Chill before serving.

·        Keep in an airtight container, keeps for a couple of days.

16. RAJASTHANI LAL MAAS RECIPES

Ingredients:

2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste

How to make:

·        In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.

·        Keep aside a little of the brown onions to use for garnish.

·        Add the garlic and ginger paste, cook for 15 min.

·        Add cut portions of mutton and let it cook for 30 min.

·        Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.

·        Cook until the spices are well-cooked and mixed.

·        Add tomato paste and cook on low fire for 40 min.

·        When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

17. RAJASTHANI MISSI ROTI RECIPES

Ingredients:

150 gms Wheat flour
1 tsp Red chilly powder
250 gms Besan
1 tsp Dhaniya Powder
3 tbsp Ghee
1/2 tsp Jeera
1/2 tsp Kaala Jeera
1 tsp Salt
1/2 tsp Ajwain

How to make:

·        Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.

·        Mix well. Make a stiff dough. Roll into small and thick rotis and roast.

·        Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.

18. PAKODI KI KADHI RECIPES

Ingredients:

100 gms Mung Dal
1 1/2 tsp Salt
200 gms Curd
1 tsp Red chilly powder
2 Red chilly (sabut and dry)
1 tsp Dhaniya
3 - 4 Curry Leaves
1 pinch Haldi
1 pinch Soda
2 cup Oil for frying pakories
1/2 tsp Mustard seeds (motti)
2 tbsp Oil (for tadka)

How to make:

·        Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.

·        Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.

·        Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.

·        Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.

·        Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.

·        Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.

19. RAJASTHANI PAPAD KI SABJI RECIPES

Ingredients:

2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water

How to make:

·        Break the papads into 1 inch squares.

·        Heat ghee in a saucepan, add seeds.

·        Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown

·        Add turmeric, water and salt. Boil.

·        Add papads and coriander.

·        Boil for 3-4 minutes.

·        Serve papad ki sabzi hot with chappatis.

20. RAJASTHANI CHURMA LADDOO RECIPES

Ingredients:

200 gms Wheat flour
400 gms Ghee
100 gms Khoya / Mawa
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (small)
1 inch Dalchini

How to make:

·        Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.

·        Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.

·        Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.

·        Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.

·        Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.

21. SANGRI KI SABZI RECIPES

Ingredients:

100 gms Sangar
1 Bay Leaf
4 tbsp Mustard oil
5 - 6 Red chilly (dry and sabut)
1 tsp Mustard (grounded)
1/2 cup Curd
1 pinch Hing
5 tsp Amchur (dry and sabut)
1/2 tsp Jeera Water for soaking
1 cup Water
1/2 tsp Red chilly powder
1/2 tsp Haldi
1 tsp Garam masala
1 tsp Amchur
1/2 tsp Dhaniya powder
1/2 tsp Sugar

How to make:

·        Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.

·        Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.

·        Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.

·        When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).

·        Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.

·        You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.

22. RAJASTHANI GATTA CURRY RECIPES

Ingredients:

200 gms Besan
1 tsp Dhaniya powder
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi

How to make:

·        Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.

·        Make a stiff dough. Make 5-6 thin and long strips of the dough.

·        Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.

·        Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.

·        Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.

·        Cook it for 5-7 minutes while stirring continuously till it comes to a boil.

·        Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.