The main geographic feature of Rajastan is the Thar Desert and the Aravalli Range. Most of the North western region of this state is dry and sandy.In spite of being a desert, this state is rich in fauna and flora.
This state is known for its palaces, forts, intricately carved temples,
The Rajastani cooking is largely influenced by the war like life style of the people and the availability of the ingredients. Due to the lack of green vegetables [as the place is mostly a desert],dried lentils and besan / gram flour dumplings of various sorts are used instead of vegetables. In these arid regions, the cooks use less water for cooking and replace it with ghee.
Dishes that could stay well for a long time and those that did not require heating were preferred.
Rajasthan,as I mentioned earlier, was a place of Rajas or Kings.The cuisine is very flavorful and is predominantly vegetarian. It is also known for the abundant use of milk, buttermilk,ghee and lentils.
Also check out the other Rajastani Thali that I posted some time back for another challenge.Featured here –
- Kesar Malai Lassi
- Gatte ki khadi with rice
- Bajiri ki roti
- Panchmel Ki Subji
- Dhana wadi / Mung wadi – Coriander leaves curry
- Matta / Boondhi Chaas
Yet another account of the memorable college trip…
At the Jantar – Mantar observatory,Jaipur with my friends
The Hawa Mahal, Jaipur
I would have loved to share the other pics as well but the post would go on for ever! So let us continue with the culinary tour of Rajastan.
Behind the scene:
I made this as a virtual treat to celebrate the b’day of the Queen of Melas and challenges...I heard that she used to make stuffed parathas on her b’day and hence decided to send across one virtually….
All the dishes in this thali were relished by the family.No one could believe that the curry was made with radish! The characteristic radish aroma was totally absent!
The papad paratha and mooli curry tasted good together and this is one of those combos that I will be making often.
Coming to the first recipe…
Pinch out a ball of dough and flatten it lightly. Place a teaspoon of the filling in the centre and bring the edges together and form a ball again.
Roll it out into a paratha and cook on a hot griddle till brown spots appear on both sides.
Serve with a side dish of your choice…
Masale Masoor Dal
Adapted from – Mharo Rajastan Recipes
Split red lentils-1/2 cup
Mustard seeds-1 teaspoon
Cumin seeds- 1/2 teaspoon
Coriander powder- 1/2 teaspoon
Red chilies- 1 teaspoon
Turmeric powder- a pinch
Salt to taste
Pressure cook the dal with 2 cups of water. In a pan, heat oil and add mustard, cumin and red chilies.When the mustard pops add the dal along with the water used to cook it.
Put in salt,red chili powder, coriander powder, turmeric powder and mix well.Add a little water if the dal is too thick and bring to a boil.Simmer for 5 minutes and remove from heat.
Serve garnished with coriander leaves
Mooli ki Bhunji – Stir fried Radish curry
So, here is the recap of this meal.Also featured in this pic are the famous Meenakari and Blue pottery jewelry that are from this state.I still have the box that I got on my trip to Jaipur and it still looks good!
The Amlana recipe will be posted tomorrow…