Rajasthan is known as a land of colors & vibrancy and so is it's food colorful & vibrant or should I say Mouth watering.The Rajasthani's tailored their cuisine based on the the availability of ingredients as such we find abundant usage of lentils, legumes, pulses, Dry fruits, spices, etc. Interestingly water is substituted with milk, buttermilk and curd while preparing the gravy.
The adaptability to readily avaialable ingredients in the the desert belt of Jaisalmer, Barmer and Bikaner resulted in some of the appealing, divine & flavorsome dishes like khata, gatta ki sabzi, pakodi, mangodi, papad, etc.
The weather conditions in this area defined the style of cooking & eating. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.
By now you must be thinking that Rajasthani people had little choice & made food from what ever was available. However the Land of Raja's & Maharajas didn't compromise on their eating habbits. The sects in this area had their personal preferences and so the food was customised for these groups.
The Rajput warrior was not averse to hunting, killing game to put in his pot at night. As such even today we find that the Rajasthani princely feasts flaunt meat cuisines that are incomparable.
In contrast to the Rajputs, the Vaishnavas, followers of Krishna, were vegetarian, and strictly so, as were the Bishnois, a community known for their passion to conserve both animal and plant life. Even among Rajputs, there were enough royal kitchens where nothing other than vegetarian meals were cooked.
The Marwaris of course, were vegetarian too, but their cuisine, though not too different from the Rajputs, was richer in its method of preparation. And then there were the Jains too, who were not only vegetarians, but also the ones who would not eat after sundown, and whose food had to be devoid of garlic and onions which were, otherwise, important ingredients in the Rajasthani pot.
What binds all these sects of Rajasthan is that their food is cooked in pure ghee.Rajasthan can also boast of a vast array of savouries and sun-dried snacks.
List of Rajasthani Curries:
|1||Aloo matar ki sabji|
|3||Beans ki sabji|
|4||Besan Gatte ki sabji|
|5||dahi mein aloo|
|6||Dal Chawal Kutt|
|7||Gajar ki sabji|
|8||Govind Gatte or Shahi Gatte|
|9||Guwar fali ki saag|
|12||Karela ki sabji|
|13||ker sangari ki sabji|
|14||Ker-saangri ki sabji|
|15||Kicha ki sabji|
|16||Kikoda ki sabji|
|17||Lauki key Koftey|
|18||Makki ki ghaat|
|19||Makki ki raab|
|20||Makki ki saag|
|22||Matar ki sabji|
|23||Moranga ki sabji|
|24||Papad ki sabji|
|27||rabori ki sabji|
List of Rajasthani Non-veg Curries:
|1||Bajri ki raab|
|2||Khad khargosh (wild hare cooked and roasted underground)|
|3||Laal maans (meat in red chillies curry)|
|4||Mohan maans (meat cooked in milk)|
|5||Saanth ro achaar (pickled wild boar meat)|
|6||Safed maans (meat cooked in curd)|
List of Rajasthani Snacks:
|4||Makki Paneer Pakora|
List of Rajasthani Sweets:
|12||Milk-Cake (Alwar ka Mawa)|
|14||Seero (Hindi: Halwa)|