RAJASTHANI RECIPES
Rajasthan is not only known for palaces and deserts it is also known for its unique cuisine.Rajasthani recipes and their cooking has been greatly influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region.
Food that could last for long is generally prepared by them. Rajasthani food is said to be very spicy. It is characterized by minimum use of water.
BAJRA ALOO RECIPE 
Ingredients
Millet flour
2 cups
Onions
1/4 cup
Potatoes
3/4 cup
Fresh corainder
3-4 tbsp
Green chilli and ginger paste
2 tsp
Dry mango powder
1 tsp
Garam masala powder
1/2 tsp
Salt to taste
Ghee
Method
- Mix all the ingredients together properly and then make a soft dough by adding warm water.
- Take little portion of the dough and make a round ball.
- Roll it out giving it a round shape. Now cook this roti in a hot tawa (griddle).
- The rotis are ready when both the sides turn golden brown.
- Enjoy the hot Bajra Aloo Rotis with desi ghee, aloo ki sabzi and kadhi.
BAJRA KHICHDI RECIPE
Ingredients
Bajra
100 gms
Yellow moong dal
40 gms
Salt
1/2 tbsp
Ghee
1 tsp
Method
- Soak 100 grams bajra for about an hour.
- Remove the husk by grinding coarsely in a mixer at a low speed.
- Mix moong dal when it becomes completely husk free.
- Transfer the contents in a pressure cooker with water and salt.
- Cook for 10 minutes.
- Add hot water if required.
- Mix hot ghee.
- Bajra Khichdi is ready to serve.
BAJRA ROTI RECIPE
Ingredients
Millet flour
5 cup
A pinch of salt
Ghee
6-7 tbsp
Warm water
Method
- Sieve the millet flour and add salt to it.
- Gradually add enough warm water and knead with greased palms to make a semi-soft dough.
- Knead the dough 5 minutes before making the roti.
- Divide the dough equally into lemon-sized portions.
- Flatten each portion with palms pressing the edges together to make 5 - 6 inch diameter discs.
- Heat a griddle at high flame and put a roti on it and roast both sides.
- Then put it directly on a coal fire to make it crisp.
- Smear 2 tbsp ghee on it, crumple lightly between both palms and serve hot.
- Repeat with the other rotis.
- Serve immediately with yoghurt or garlic chutney.
BEDMI PURI RECIPE
Ingredients
Maida
500 gms
Moong dal
100 gms
Red chilli powder
1 tsp
Ground corainder
1 tsp
Garam masala
1 tsp
Oil
4 tbsp
Salt to taste
Method
- Mix moong dal, red chili powder,ground coriander, garam masala and grind it.
- Make a paste of grinded mixture. Add oil and paste in maida Add water and make dough out of it.
- Make small balls out of the dough and roll out it to make puris. Deep fry it till the blow up.
- Bedmi Puri is ready.
BIKANERI BHUJIA RECIPE
Ingredients
Bengal gram flour
1/2 cup
Moath flour
1/2 cup
Cardamom powder
1/4 tsp
Asafoetida
1/4 tsp
Pepper powder
1-1/2 tsp
Oil
1 tsp
Salt to taste
Oil for deep frying
Water as needed
Method
- Combine all the ingredients along with enough water and mix properly to form soft dough.
- Heat the oil in a kadhai.
- Place the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil.
- Deep fry bhujia on medium heat until it is lightly browned.
- Drain on absorbent paper.
- Repeat the same process until all the dough is used up.
CHURMA LADOO RECIPE
Ingredients
Wheat flour
500 gm
Melted ghee
200 gm
Jaggery
25 gm
Water
1/8 cup
Poppy seeds
1 tsp
A pinch of cardamom powder
Raisins
5-6
Method
- Mix ghee and wheat flour in a bowl.
- Add little water and prepare a hard dough. Leave the dough aside for half an hour.
- Make palm-shaped balls of this dough and fry in ghee on a medium flame, until light brown in color.
- Allow to cool and grind coarsely.
- Melt jaggery with ghee and add it to the churma mixture.
- Mix well, add powdered cardamom and make laddoos.
- Decorate with poppy seeds and serve
DAHI WALE ALOO RECIPE
Ingredients
Medium size potatoes boiled and mashed
4
Red chilli powder
1/4 tsp
Turmeric powder
1/4 tsp
Cumin seeds
1/4 tsp
Whisked curd
1 cup
Water
1/2 cup
Salt to taste
Oil
1 tbsp
Method
- Heat the oil in a pan and add cumin seeds to it.
- When the seeds sputter, add mashed potatoes and saute for about 2 minutes.
- When the potatoes turn a bit crispy, add curd to it.
- Now add water, salt, red chilli and turmeric powder to the above.
- Simmer for about 2-3 minutes.
- Dahi Wale Aloo is ready to serve.
CHURMA OR SWEETENED CRUMBS RECIPE
Ingredients
Wheat flour
10 oz
Ghee
20 oz
Evaporated milk
5 oz
Fine sugar
8 oz
Almonds
4 oz
Green cardamom
4
Cinnamon stick
1"
Method
- Melt 1 tsp. ghee and mix it in wheat flour.
- Make a stiff dough using very little water.
- Make about 15-20 balls with the dough.
- Heat the rest of the ghee in a wok.
- Fry it on low flame till it becomes golden brown.
- Churn it in grinder after it cools down. Mix in evaporated milk.
- Heat 1 tbsp. ghee in kadahi.
- Add cardamom seeds and cinnamon stick.
- Add the above mixture of wheat flour and evaporated milk.
- Fry it for one minute. When it cools down, add sugar and chopped almonds.
- Mix well. Serve in a plate.
- You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.
DAL BATI CHURMA RECIPE
Ingredients
For dal
Rajma beans
2 cups
Whole balck gram
3/4 cup
Onion finely chopped
3
Tomato finely chopped
2
Garam masala powder
2 tsp
Chilli powder
2 tsp
Turmeric powder
1 tsp
Ginger garlic paste
1 tbsp
Green chillies slit length wise
2
Cream
2 tbsp
Ghee
4 tbsp
Cilantro leeaves chopped finely
1 cup
Oil
Salt to taste
For Dumplings
Whole wheat flour sieved
5 cups
Ghee melted
1 cup
Yogurt
2 tbsp
Salt to taste
Method
- Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsp. 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, yogurt, 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 cilantro leaves and slit green chillies.
- Dip hot dumplings in the dal while eating.
GATTE KI SUBZI RECIPE
Ingredients
Besan
1 cup
Corainder powder
1 tsp
Ghee
2 tbsp
Yogurt
1 cup
Salt to taste
Oil
2 tbsp
Red chilly powder
1 tsp
Pinch of turmeric
Method
- Mix besan while adding ½ tsp.. salt, ½ tsp. red chilly powder, ½ 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 yogurt through a strainer.
- Add ½ tsp.. salt, ½ tsp. red chilly powder, ½ tsp.. dhaniya powder and turmeric to the yogurt. Mix well.
- Add the gatta pieces. Heat oil in a kadahi.
- Put the tadka of cumin seeds and add the yogurt 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.