New Delhi: Rajasthan's rich past and arid climate have an impact on its food. Their cuisine stands out due to the limited availability of fresh fruits and vegetables. Beans, lentils, gram flour, corn, barley, millet, bajra, bread, and dairy products are a few of the most popular foodstuffs. Although there is a stronger preference for vegetarian cuisine, a variety of meat dishes are also popular.
The Rajwadi region, home to the Rajputs, is a culinary haven. Rajasthani food is one of those exceptional cuisines that boasts an endless array of delectable meals, including mouthwatering sabzis, spicy appetisers, crunchy bread, and extra treats like chutneys, achars, papad, and chhach. It is comprehensive, flavorful, and rich to the core. The most intriguing aspect of this cuisine is that each dish has a history. While some were made with the fewest ingredients that could be found in the desert environment, others were the result of the Rajputs' and Mewaris' warlike lifestyles.
Here are some of the delectable Rajasthani dishes that you may try:
1. Gulab Jamun Ki Sabzi:
Jodhpuri style Gulab Jamun Ki Sabzi is a delectable North Indian stew made with khoya and paneer, in the shape of gulab jamun—which is not sweet—and is a special recipe. This flavorful vegetarian dish features fried Jamun balls that are cooked in a savoury onion-tomato sauce. Ghee improves the flavour of this sabzi, making it richer in flavour and texture.
A unique dish that may be given at your dinner party, you can be sure that your guests will be pleased by the exquisite presentation of what was originally intended to be a sweet dish. Serve piping hot Gulab Jamun Ki Sabzi prepared in the Jodhpuri way with Smoked Dal Makhani, Peshawari Naan, and Dhaba-style spicy rice made with whole ghee.
2. Gatte Ki Sabzi:
Gatte ki sabzi is a delicious Rajasthani meal made of cooked gram flour dumplings that are put into a hot curd gravy. You simply can't resist the spices and tastes of this delicacy. There are numerous Gatte preparations in Rajasthan. Masala gatte or Shahi gatte is a spicy gravy poured over gatte. During special occasions, gatte is used in place of vegetables to make gatte pulao, which is then served with mangodi ki daal or kadhi.
3. Laal Maas:
A traditional Rajasthani meat curry, called laal maas is a hot mutton dish made with yoghurt and spicy ingredients including red Mathania chiles. Typically, this dish is extremely spicy and loaded with garlic. The wheat or bajra chapatis are served with gravy, which can be either thick or liquid.
4. Ghevar:
The Teej Festival in Rajasthan is associated with ghevar, a traditional delicacy that is given as a gift. The preparation of this sweet is highly distinctive and fascinating. It involves frying liquid Maida which is poured into a mould, generally round or hexagonal-shape, layer by layer soaked in sweet syrup, and often garnished with edible silver foil and pistachios. After ordinary Ghewar, Malai Ghevar is one of the most popular Ghevar varieties. In this, Ghevar is covered with a layer of malai, whose soft texture complements the semi-crispy texture of Ghevar. Dry fruit-loaded Ghevar is another delectable Ghevar flavour that is popular throughout India.
5. Ker Sangri:
Local beans and berries are typically combined to make Ker Sangri. These two ingredients combine flavorfully to give your food an earthy flavour. While dried versions of ker and sangri are always accessible in grocery stores, fresh versions are only available in the winter. Red chilli and jeera are two components that are typically used in the ker sangri ro saag, though this differs from person to person. We utilised yoghurt, amchoor, ginger-garlic, and some basic spices in this particular recipe, along with ker and sangri.
To avoid any bitterness in the dish, marinate the ker and sangri in yoghurt for an entire night before cooking. These ingredients must be carefully rinsed and boiled before cooking. Then combine the boiled ker and sangri with a flavorful masala made of ginger, garlic, and all the other spices.