Recipes

Kacchi Haldi ki Sabji is a unique and traditional winter delicacy from Rajasthan that celebrates the vibrant and nutritious fresh turmeric root. This royal Rajasthani specialty transforms raw turmeric into a delectable curry that not only tantalizes the taste buds but also offers remarkable health benefits.

A winter culinary treasure

The dish is particularly cherished during the winter months when fresh turmeric is abundantly available in the market. Characterized by its earthy, peppery flavor and slightly bitter taste, the sabji is carefully balanced with generous amounts of ghee and yogurt. It provides warmth to the body and helps maintain body temperature during cold weather.

Nutritional Powerhouse

Beyond its delicious taste, fresh turmeric is renowned for its incredible health properties. It is a potent source of antioxidants with anti-inflammatory benefits that may help improve brain function, lower risks of brain diseases, and potentially assist in managing conditions like arthritis and depression. In traditional Indian cuisine, turmeric is often called the "poor man's saffron" and is valued for its medicinal qualities.

The preparation typically involves roasting grated turmeric in ghee, combining it with a spiced yogurt base, and creating a rich, golden-hued curry that is best enjoyed with roti, rice, or traditional Rajasthani breads

Smoked Ghiya-Besan Ki Sabji is a distinctive Rajasthani dish that elevates the humble bottle gourd (ghiya or lauki) to gourmet status. This recipe ingeniously combines the mild flavor of bottle gourd with the nutty richness of gram flour (besan), infused with a smoky essence characteristic of Rajasthani cuisine.The smoking process imparts a unique flavor profile, elevating this dish beyond a simple vegetable curry.Adjust spice levels to personal preference while maintaining the dish's authentic character

Rajasthani cuisine is a vibrant tapestry of flavors, colors, and traditions, and at its heart lies the magnificent Rajasthani Thali. This elaborate feast is a true celebration of the region's culinary heritage, typically featuring an impressive array of 20-25 dishes that capture the essence of Rajasthan’s arid landscape and rich culture.

The Heart of the Thali: Dal-Bati-Churma

At the core of any Rajasthani Thali is the iconic Dal-Baati-Churma, a dish that has become synonymous with the state’s culinary identity. This delightful trio consists of:

• Dal: A rich and flavorful lentil curry, often made from a blend of five different lentils, known as Panchmel Dal. Its savory depth is a perfect complement to the other components.
• Bati: These hard wheat rolls are traditionally baked in a unique manner, often in a cow dung fire pit, which imparts a distinctive flavor. Their crispy exterior and soft interior make them irresistible.
• Churma: A sweet crumbled bread that adds a delightful contrast to the savory elements of the meal. Made from crushed baati mixed with ghee and jaggery or Sugar, it’s a must-try for anyone indulging in this feast.

Dahi Halwa is a beloved sweet dish from Rajasthan that beautifully combines the creamy texture of hung yogurt with the rich flavors of semolina, ghee, and aromatic spices. This dessert is not only easy to prepare but also a delightful treat for any occasion, making it a favorite among those with a sweet tooth. The preparation begins with hung curd, which is made by straining fresh yogurt to remove excess water, resulting in a thick and creamy base. Semolina is then roasted in desi ghee until it turns golden brown.

The cooled semolina is combined with the hung curd and sugar, and cooked  until the mixture thickens. To enhance the flavor ,Green cardamom essence and Rose water  are added, creating a fragrant and indulgent dessert. Finally, Dahi Halwa is garnished with chopped nuts . Perfect for festive occasions or as a sweet ending to any meal, this dish celebrates the rich culinary heritage of Rajasthan.

Rajasthani Shalgam (Turnip) Ki Sabji: A Nutritious Winter Delight

As winter embraces Rajasthan, the humble turnip, locally known as Shalgam or Shaljam, takes center stage in kitchens across the region. This root vegetable, often overlooked, packs a powerful nutritional punch and can be transformed into a delicious sabji that  warms your heart and nourishes your body.

Often overlooked, this humble vegetable has very slight peppery flavor which makes it unfavorable among kids.

But when prepared with some added ingredients then it turns out into delicious dish to enjoy in the household.

Turnip is not just low in calories; It also packed with essential nutrients. Low calorie count, makes it an excellent choice for those looking to manage their weight without compromising on nutrition.With their high fiber content and low calorie count, turnip helps you feel full longer, making it a great addition to everyday diets.

This Rajasthani-style turnip sabji combines the slight peppery flavor of turnips with aromatic spices and the sweetness of onions and tomatoes, creating a balanced and delicious dish.This sabji can be enjoyed with Roti, Parantha, Laccha Parantha or Naan.

Dal is an essential part in "DAL-BAATI-CHURMA". It is prepared with different ways.You could choose just one Pulse or the mixture of different pulses.Traditionally, Just Urad dal is used in

"Dal, Baati, Charm". However, PANCHMEL DAL is equally famous and commonly prepared in the recipe.  In this Recipe I used all pulse(Green Mung Dal, Toor Dal, Begal Gram, Urad dal and Red Lentil) in equal quantity. Dal is cooked separately and then cooked dal is tempered with whole Garam Masala and chopped Tomato,Ginger and Green chili.

RAJASTHANI THALI Rajasthani Thali has elaborated dishes and consists at least 20-25 dishes all together.Dal, Bati, Churma is an essential part of the thali with more accompaniment like Mint-Coriander Chutney,Garlic Chutney, Bundi, Raita, Papad, Lemon pickle, Mango-pickle, Gatta curry, Ker Sangri, Bajra ki roti and Poori, Kadhi, Launji, Roti, Rice, Chach or Mattha are name of some favorite items.Thali's main incentive is that you have so many dishes altogether.Dal,Baati and Churma itself is a signature dish and can be eaten with or without Thali. Needless to say that it is most relished dish of Rajasthan.Every dish in Thali depicts the taste and geography of Rajasthan as it is an arid state.Here in my Thali, I tried making some of the famous dishes which are irreplaceable.

MOONG DAL GATTA CURRY(TAKA-PAISA KI SABJI) Gatta Curry is famous traditional Rajasthani dish which is prepared with Gram flour or widely known as 'Besan'.The base of the Gravy is Onion-Tomato and Yoghurt. In this recipe I use Moong Dal flour instead. As Moong Dal is light to tummy and very easy to digest. Gattas are boiled in water first and then fried in oil. Later Gattas are simmered in Yoghurt base garvy.Traditionally Gatta Curry doesn't have any filling inside, but sometime you can have filling inside.There is one very renowned restaurant in Gurgaon named "Kingdom of Dream". They are very famous for their regional delicacies of every state of India.Rajasthan is one of them and they serve stuffed Gatta curry.Stuffed Gatta Curry is more rich and succulent than the normal Gatta Curry. This curry is served with Roti,Nan,Rice and some other accompaniments.

Annkut is served as Prasad in the North-Indian Temples on the day of Govadhan Puja, the fourth day of Deepawali celebration in which Lord Krishna is worshipped. This day in every household Krishna idol is made out of Cow-dung and then in the evening Puja is performed.People light crackers as it is still Deepawali celebration. So what is included in Annkut prasad is Bajra, Rice, Kadhi, Baingon ki sabji and many more other dishes like Chappan Bhog(56 other different dishes). But these four dishes are essential part of the Prasad which is served to common people.These dishes make the prasad so divine that you never find the taste anywhere except in prasad itself. All four dishes mixed together and then served. Back home in India my Dad would get it in Kamandal(a container used to get the milk from the Halwai (confectioner) shop). This prasad is distributed in so much of quantity that whole family can have lunch and it is still left for later use.This year on Goverdhan I tried making these dishes and revive my nonage and the memory related to the Diwali celebration.

Rajasthani dishes have very importent role of Besan and Yoghurt as it is arid zone and green vegetables are not easily available. Pitod is one of them which is made of Gram flour.
It is traditional, very popular and delicious recipe which is liked by all. It is also known as Rajasthani Paneer ki sabji as when it is cooked with Gravy it tastes as well as looks like Paneer.
Besan/ Gram flour is main ingredient which is mixed with just water and some other spices and then cooked on slow heat. I add yoghurt as well for more rich taste. Unlike Khandvi which is very thin sheet of Besan rolled in shape of cylinder, Pitod is thick square pieces of Besan. Later on you can shallow fry it and  add gravy in it and make curry as well.
In Pitore/Pitod chaat you add all chaat item like  yoghurt, Sonth chutney, GreenCoriander Chutney  in it and serve as a snack.

Rajasthani dishes have very important role of Besan and Yoghurt as it is arid zone and green vegetables are not easily available. Pitod is one of them which is made of Gram flour.
It is traditional, very popular and delicious recipe which is liked by all. It is also known as Rajasthani Paneer ki sabji as when it is cooked with Gravy it tastes as well as looks like Paneer.
Besan/ Gram flour is main ingredient which is mixed with just water and some other spices and then cooked on slow heat. I add yoghurt as well for more rich taste. Unlike Khandvi which is very thin sheet of Besan rolled in shape of cylinder, Pitod is thick square pieces of Besan. Later on you can add gravy in it and make curry as well.

Teej is  North -Indian(Specifically  Rajasthani) festival which is celebrated in the Savan or Shravan month. This day married woman perform puja. Goddess Parvati is worshipped on Teej and lots of tasty dishes are prepared and offered to the goddess.GHEVAR is one of the special delicacy which is prepared at this time. If you think of Teej then automatically  Ghevar comes in mind or vice-versa
Ghevar is very famous traditional Rajasthani sweet dish which is eaten at the time of "Teej festival" and "Raksha-Bandhan".It is round in shape and has a hole in the center, Pretty much like Donut but hard  and has honey-comb/net like texture. It is prepared with Maida(all purpose flour) and later on poured in sugar syrup. Malai Ghevar ,Mawa Ghevar  are some varieties of Ghevar. Making Ghevar isn't an easy task. It really requires a lot of practice and patience at the same time. My first attempt was half successful in which I used Pure Ghee for frying. This time I used refined oil instead of Ghee, which I guess a good alternative of fat. After eating the Ghevar you don't feel the guilt of having heavy dessert of Pure Ghee.Later on you can add more richness by adding Rabdi and Mawa on the top of Ghevar.
It is crunchy when eaten just like that but when you add Rabdi on top, its soft as well as crunchy at the same time.

Gatta Curry is famous traditional Rajasthani dish which is prepared with Gram flour or widely known as 'Besan'.Govind Gatta is somehow different in shape.Govind gattas are "GOL-MATOL" ROUND in shape and are much more richer than the regular Gatta Curry .
It has "Khoya-Dryfruits-Paneer" filling inside and then merged in Yoghurt-Khoya-Tomato-Onion base garvy. Stuffed Govind Gatta curry is more rich and succulent hence the name is stuffed GOVIND GATTA or Shahi Gatta.It is served with Roti,Nan,Rice and some other accompaniments.Govind Gatta requires same ingredients as regular Gatta, only filling requires couple of extra ingredients than regular Gatta Curry. You need khoya or Mawa, grated Paneer and few Dry Fruits and season it with Salt,Asafoetida and dash or red pepper powder.That's it.You can use as much  dry fruits as you want but then it makes the curry more rich.

 Bati
Baati is an essential part of DAL-BAATI-CHURMA, a signature Rajasthani dish.Traditionally, it is prepared with Wheat flour. However, it really varies from place to place. Stuffed Baati, Dry fruit Baati, Matar ki Baati, Bajre ki Baati, Besan baati are also quite popular in Rajasthan. In my recipe I mixed Wheat flour, Bajra flour, Besan or Gram flour together. I added little bit of Makki flour as well which gives the Baati a crunch and crumbly texture. Baati is eaten with Dal and Churma and lots of Ghee is added to the dish which makes the dish very rich.Traditionally, Baati is baked in "ANGEETHEE" a conventional clay oven in India. But electric oven also does the justice to the dish, only thing you don't get that smoky flavor of ANGEETHEE. If you do not have the Oven then you can fry them in Pure Ghee(clarified butter) on low-medium heat for approximately 15-18 minutes. When you get the desired golden brown color then you take them out.
If Baatis are baked in the Oven then at the time serving you add Ghee. But if Battis are fried then you don't have to pour extra Ghee.

  BAATI KI DAL
Dal is an essential part in "DAL-BAATI-CHURMA". It is prepared with different ways.You could choose just one Pulse or the mixture of different pulses.Traditionally, Just Urad dal is used in "Dal,Baati,Churma". But PANCHMEL DAL is equally famous and commonly prepared in the recipe. However, I am following the traditional way of making  "URAD DAL" here. Dal is cooked separately and then cooked dal is tempered with whole Garam Masala and chopped Tomato,Ginger and Green chili.

Churma Laddu is a dessert item in the famous Rajasthani dish"Dal,Baati,Churma".Churma is prepared with the wheat flour dough which is not seasoned and deep fried in desi ghee.Later it is grinded in mortar/pestle or in Mixer.You can eat Churma like this or you can bind Laddus.Dry fruits can be added to Churma

Karela chaat is pretty famous in northern part of India and more specifically is from Mathura-Agra-Jaipur region.This chaat is sounds like karela but the shape of the snack is like karela hence the name is Karela chaat.Sweeter version is known as Ello-Jhello or Ghunjia in Eastern part of India.Savoury version is seasoned with some spices.It  served with yoghurt and sweet(Sonth) sour(Mint-Coriander) chutneys.

KANJI Kanji is fermented drink usually prepared during Holi festival in Northern part of India. It is probiotic drink which is digestive, healthy and very tasty. So the basic idea to make it on festivals is that; so many different Pakwan(Dishes) are prepared to celebrate any festive occasion, and it is not easy to digest them. Here Kanji comes for the rescue.It is digestive and can solve many problems. It makes the digestion easy, works like Penecia in Acidity and Gas and relieved one from all these gastric problems. It is made in different ways like Carrot kanji, Beetroot kanji, Kanji-Vada etc. Kanji-Vada is just kanji but served with Moong dal or Urad dal Vadas.Hence it is called Kanji-Vada.