Spicyandhra

I really appreciate you all for making this event a jewel in the crown. When I chose Rajasthan cuisine, I didn’t think I will get so many amazing dishes cooked in different kitchens all over the world.

Round up took few extra days then expected as we were off to friends, a weekend holiday, friends came for the long weekend and charity event to attend to, all these were quashed in this month which made things little difficult then usual. but atlast the wait is over and here I am with round up.

Enjoy these amazing dishes made by my dear friends from all over the world.

Click on the pictures to look at the recipes.

Lastly Ramki had written a wonderful article about Traditional Rajasthani Cuisine for this event. I tried my best not to forget nor miss anyone’s recipe but if I did please do let me know, I will immediately update the list.

Hope you all enjoyed going through these wonderful dishes as I definitely did.

Do you all like me wonder about authenticity of recipes??

Do you blindly follow a recipe if its unknown cuisine. How do u know whether its a traditional one.

When I am guest hosting RCI-Rajasthan, I actually didn’t know where to look for for authentic recipes which gives me a picture by picture illustration of an unknown cuisine. Am I being judgemental here? Does any of my readers feel that?

For me if its an unknown cuisine like mexican, moroccon,mediterrean etc, I would like to see pictures of the recipe and how to cook rather then googling and get loads and loads of websites which vaguely describes and to my utter amusement, sometimes the ingredients doesn’t match with the cooking method.

Its so hard right…When I look for different recipes from India, we have so many wonderful fellow bloggers whom we can trust and those step by step pictures speak 1000 words and it doesn’t look intimidating.

Any how I would love to see an authentic website which categories each cuisine with pictures and recipes together.

If I am ignorant and if something like that exists please my friends do enlighten me… Till then … Savour my Baatis with Dal… my contribution to Flavours of Rajasthan. The version I followed is from here.

I tweaked this traditional recipe as I couldn’t find some of the ingredients in my pantry.

For Baatis

2 cups wheat flour
2 tbsp. ghee
salt to taste

Method

Mix the flour, salt and ghee and knead until the dough is very stiff with very little warm water. Shape them into lemon sized balls.

Bake them in the oven for atleast 1/2 and turn them once,Take them off as soon as the baati is brown and crusty.

Serve immediately by break them into small pieces and pour some ghee(I haven’t as I am dieting u see) .Have it with the dal and pickle.
For Daal

1 cup of green moong dal, toor dal, yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. coriander powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2″ ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water

Method

Wash all the dals together and add 1 cup water and a pinch of turmeric.Pressure cook.Now take a saucepan and put ghee in a pan and add cumin and mustard seeds, as soon as they start spluttering add ginger and all the spice powders. Fry for a minute,and then add the dal.Stir well and let it boil for sometime.Add lemon juice and garnish with chopped coriander. Savour those amazing baatis with the dal. It was our meal last night and thoroughly enjoyed.

Oh yes you have heard it right!!! I am hosting RCI event this month started by dear Lakshmi @ Veggie Cuisine after so many months and all excited about it. The theme for this Month regional cuisine is Rajasthan.

 For people who knows a little about this wonderful state,  a small peek into Rajasthan and its vast cuisine…