Rajastan , the Kingdom of the Kings, is the next place we are going to visit.This state houses parts of the Indus Valley civilization and has an ancient history.

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…

Bikaniri Pappad Ke Parathe
I used:

For the dough:
Whole wheat flour- 2 cup
Salt to taste
For filling:
Masala papad -2,grilled
Onion-1,finely chopped
Corinader leaves-2 teaspoons,finely chopped
Red chili powder- 1/2 teaspoon
Chaat masala-1/2 teaspoon
Take the wheat flour and salt in a bowl and add water little by little and knead to a smooth ,elastic dough. Cover and keep aside.
Crush the roasted / grilled pappad and add all the ingredients and mix well.Keep aside.

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

I used:
Adapted from Mharo Rajastan Recipes

Split red lentils-1/2 cup
Mustard seeds-1 teaspoon
Cumin seeds- 1/2 teaspoon
Red chilies,broken-2
Coriander powder- 1/2 teaspoon
Red chilies- 1 teaspoon
Turmeric powder- a pinch
Oil-1 teaspoon
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

I used:
White radish – 1. large,cut into small cubes
Cumin seeds- 1 teaspoon
Onion-1, thinly sliced
Garlic-2 pods, minced
Red chili powder- 1 teaspoon
Turmeric powder- a pinch
Coriander powder- 1/2 teaspoon
Salt to taste
Oil-1 teaspoon
Cook the chopped radish in water till soft. Drain and mash lightly.Heat oil in a pan and add cumin seeds.
Put in onion and garlic and saute till translucent. Add the coriander powder, chili powder, turmeric powder and cook for a few minutes. Add the radish and mix well.
Serve garnished with coriander leaves.

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…

Sending the Masale masoor dal to Avika who is hosting MLLA#70, an event started by Susan and now being carried on by Lisa of Lisa’s Vegetarian Kitchen.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39 

Bon Appetit…

18 thoughts on “Bikaniri Pappad Ke Parathe , Mooli ki Bhunji, Masale Masoor Dhal, Amlana – Rajastan”

  1. that picture is beautiful. also papad paratha , is similar to what i made for delhi, i loved it so much that i had made it again last weekend, but now your thali makes me feel so small, i need to plan something elaborate as well…i love the way you have cooked this month

  2. Lovely Rajasthani Thali PJ. Loved reading new ideas for food. Parathe looks too good and tempting along with Masoori Dal and Mooli ki Bhunji. Thanks for contributing to MLLA 70

  3. This Rajasthani cuisine amazes me , there is such a vast variety..and among all this the papad paratha is my fav. every time I do not like a particular veggie, this paratha comes to rescue….but PJ if you crush the papad a little more you will be able to add more stuffing to the paratha and naturally taste better..do try it next time.

  4. Ahh..thank you so much PJ..I completely forgot about that treat you sent me..infact I was looking forward that dish and I completely forgot..so sweet of you..:)..love everything you cooked!

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