art-culture

Rajasthan

Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region. In Rajasthan water is at a premium, and hence the food is generally cooked in milk or ghee, making it quite rich. On the other hand, Besan or gram flour is a mainstay of Marwari food mainly because of paucity of vegetables in this arid land.

There is a distinctness in the Rajasthani cuisine which comes from a tradition that is old and tranquil, and from a culture that has churned the best from its neighboring states of Gujarat, Haryana and Punjab. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Major dishes of a Rajasthani platter includes Daal-Baati, Tarfini, Raabdi, Bail-Gatte, Panchkoota, Chaavadi, Laapsi, Kadhi and Boondi, and snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.

panchkuta

Ingredients

1 cup sangri

1/4 cup kair

1/4 cup kumat

4 dry red chillies

1 tablespoon raisins

1 tea spoon haldi (turmeric) powder

2 tea spoon red chilli powder

2 tea spoon dhaniya (coriander) powder

2 tea spoon amchur(dry mango) powder

1/2 teas spoon cumin seeds

pinch of hing (afsofedia)

2 tablespoon oil

salt to taste.

Method

Soak sangri, kair and kumatia in water overnight.

Drain the water. Add 2 cups of fresh water,1 tea spoon salt and 1/2 tea spoon haldi and boil for 10 minutes.

Drain the water.

Heat oil in the pan. Add cumin seeds, hing and red chillies.

Add sangri, kair and kumat.

Add all spices and amchur powder. cook for 2 minutes.

Serve with poori or bajri (millet) roti.

rabri

Ingredients:

1dc 354

10 cups milk

4 tblsp sugar or as needed

4 green cardamom seeds

4 drops of kewra essence

A pinch of green cardamom powder

A pinch of pistachio powder

Preparation:

Bring the milk to boil in a deep heavy pan.

Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.

Remove from the heat and add the kewra esscence.

Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.