Rajasthani Cuisine

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Rajasthani Cuisine

on September 07, 2011

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The flavour of Rajasthan is quite unique and different. Here are a few recipes from the desert land of India.

Thandai

Nuts Thandai

Moong Dal Halwa

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Manathakkali Vathakuzhambu A traditional recipe

When we say Vathakuzhambu we in our family end up voting for either shallots vathakuzhambu or Poondu Vathakuzhambu . But my personal favourite is the manathakkali vathakuzhambu made using dried manathakkali vathal. Mom used to make it with fresh green manathakkali too. But this one gets thicker by the day and tastes too good in the night or the next day. Though the best combination with this is Keerai koottu or Keerai masiya l, I also prefer it with potato kara curry . Here's the recipe for delicious Manathakkali Vathakuzhambu: Ingredients: 2 tablespoons Manathakkali Vathal (unsalted) 8 tablespoons Tamarind Paste 4 tablespoons Vathakuzhambu Podi Few Curry Leaves (optional) 6 tablespoons Gingelly Oil Salt, to taste 200 ml Water For tempering: 1/2 teaspoon Mustard Seeds 1 teaspoon Channa Dal 1/2 teaspoon Hing (Asafoetida) Method: Heat gingelly oil in a hard-bottomed pan. Add mustard seeds and let them splutter. Add channa dal and hing to the pan. Mix well until the dal turns golden ...

Pumpkin Kootu

Ingredients: White Pumpkin - 1/2 kg Grated coconut - 1/4 cup Cumin seeds - 1/2 tbsp Green chillies - 2 nos Rice - 1 tbsp Oil - 1 tbsp Mustard seeds - 1/2 tsp Broken Urad dal - 2 tsp Asafodeita - 1/2 pinch Salt to taste Method: Cut pumpkin into reasonably big cubes. Cook them with 2 pinches of salt. Grind coconut, cumin seeds, green chillies, rice to a fine paste. Add it to the pumpkin and cook till the raw smell goes off. In a seasoning laddle add oil and when hot add mustard seeds and when they splutter add broken urad dal and asafodeita and pour it on top of pumpkin. Makes a great side dish

How to make French Fries at home

Ingredients: Potato - 6 big nos Salt to taste Oil for frying Method: Choose firm potatoes. Wash and clean the potatoes and cut them into thin finger like strips of about 1/2 inch length. Wash the potatoes more than twice to remove the excess starch in it. Soak the potato slices in ice cold water for about an hour. Drain well and rub with kitchen towels to remove the excess water. Image of frying basket round Heat oil and when hot place a frying basket preferably round in shape inside the pan and add a layer of the potato strips. Mix 4 tbsp of salt in 1/2 cup of water and mix well till all the salt dissolves. Add 1 tbsp of salt water to the basket and mix it well so that all the potato strips are evenly coated. Fry the potato strips in the basket until they are golden brown. The same procedure is to be repeated to all the batches. Remove the excess oil by placing the fried strips in kitchen towels. Serve with tomato ketchup or spicy cheese dip.

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