Flavours of the Desert, RCI-Rajasthan
Oh yes you have heard it right!!! I am hosting
For people who knows a little about this wonderful state, a small peek into Rajasthan and its vast cuisine…
Rajasthan is the magical land of flavours amidst the sand dunes, where there is always a condiment to spice up your life, a
land where spices express emotions and colours. Gear yourself this month to enter colorful Rajasthan and savour the cuisine and taste of nature.
Rajasthan’s warfare-oriented Rajput aristocracy and trading Marwari community, both developed very discreet cuisines fascinatingly tailored to an arid existence. 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 neighbouring states of Sindh, Gujarat,Haryana and Punjab. Taste the famous Rajasthani food in its various mouth-watering dishes, served sizzling hot, and you cannot forget the sublime intricacy of taste that will whirl around your tongue for the rest of your life. There are two different cuisines in this amazing stateMarwari Cuisine - Daal Bati and Churma , Lachhedar Paratha and Besan ki Missi Puri .
Rajput Cuisines - Meat Preparations of Wild Boar, Hare and Game Birds.
I was introduced to Rajasthani dishes by my friend who used to cook wonderfully well and who was one of the people who inspired me into cooking as she was quite a traditional & amazing cook.I remember those early days, when I came to UK without knowing any A. B, C’s in Cooking. I was a hopeless cook, I remember taking good 4 hours to make dal, rice and potato fry. Rocky still laughs at me once in a while when we mull over those memories
My friend, S used to dish up some amazing dishes from Rajasthan and we used to loved each and every dish she used to prepare. Her must have ones were Daal-Bati-Churma, Kair Sangri, Lal Maas, Bajre ka Soyata.
There are other dishes like Murgh ko Khaato (chicken cooked in curd) , Kacher Maas (Llamb), Achhar Murgh (Chicken Pickle), Lal Mass (Red Meat), Safed Maas (White Meat), Govind Gatta, Papad Ki Sabzi (Veg with Papad), Alu Mangori, Churma, Ghewar, Rosugulla, Sattu, Sweet Rice, Red Chilli Chutneys, Chhaach (Butter Milk), Jal Jeera (Refreshing Lemon Water with Mint), Thandai (Cool Almond Milk).
(courtesy: http://www.shubhyatra.com/rajasthan/cuisine.html)
Now its time for you all to cook up a storm in your wonderful kitchens my dear bloggers and come up with some amazing wonderful Rajasthani dishes.
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It would be great if you can send your entries to spicyandhra@gmail.com and last date for entries is
Get inspired and get cooking!!!! Please remember to link back your
Can’t wait to see your Rajasthani dishes…
