The cuisine of Rajasthan is primarily vegetarian and it prepares numerous set of delectable dishes to give you unforgettable experience of life. The content of spice is very high as far as culinary block of Rajasthan is concern beside that they use ghee extensively to prepare their dishes. The spicy curries and sweets are main part of their cuisine, the desert condition of Rajasthan fosters the use of milk, ghee and butter and they prepare the dish according to natural condition as scarcity of green vegetables and water potentially paves a way for different ways of preparation.
Churma is a popular Rajasthani dish and it is served with Dal Baati, the preparation is very traditional as it crushes the wheat and cooks the
mixture with ghee and sugar. The traditional aspect of the dish is it is made by mashing Bajri. The dish is very healthy and low in calorie beside that it is consumed extensively by people of Rajasthan and Haryana. The method of serving is done either with Dal Batti or with Lassi, Kheer or Milk.
Papadum or Papar ki sabji is associated with culture of Rajasthani people; the Papadum could be prepared with lentils, chickpeas, rice, tapioca and many more. Papad is generally used as appetizer in most of the dishes but in Rajasthan you would get whole lot of variety as it could be tossed with chopped onions, chutneys, carrots and with other condiments. The preparation of Papad ki Sabji is very simple as one would need regular ingredients like onions, black pepper, Chilli, tomato to cook it beside that it could be consumed with rice or can be used as snacks for eating.
Lal Maans is a typical Rajasthani meat curry which is prepared by using red flesh of mutton, the ideal preparation starts with the process of curd and hot spices beside that ingredients used in making of Lal Maans include garlic, onions, tomatoes, natural spices and many more. The Gravy should be thick enough to compliment chapattis which is consumed regularly out here by local. The historic account states that it was favourites amongst Royal families as it sputters spicy mild flavours to taste buds.
It is a traditional sweet dish made during an occasion of Teej festival, the disc shaped sweet dish is made with flour and it is soaked in sugar syrup to emulsify the taste. There are many types of Ghevar including plain Ghevar, Malai Ghevar, etc. The origin of the dish traces its source back to the beauty of Pink City beside that it is much popular in other northern states of India.
Boondi Raita is enjoyed with almost every dishes of Rajasthan as it is an awesome complimentary dish, the balance of taste and enhancement of flavours are two of the important aspects of Raita beside that it is healthy and keeps the stomach clean and unsoiled. The mild and salty taste of Boondi and sour elements of yogurt is a perfect combination and mint leaf on top would steal the show for you.
Badam Ka Halwa
The taste of Badam ka Halwa is truly irresistible and simply it would take you back to the days of your childhood when we all were mad about Rajasthani Badam Ka Halwa. The preparation is done by making use of dry fruits, sugar, suji and ghee. The yummy element of Badam ka Halwa is traditional and it requires 20 minutes to set up the entire preparation and once it is done serve it hot to get the best taste that comes from cashew, nuts etc.