Rajasthani cuisine

Rajasthani cuisine (Hindi: राजस्थानी खाना) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.[1] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.[1] Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.

According to a 2014 survey released by the registrar general of India, Rajasthan has 74.9% vegetarians, which makes it the most vegetarian state in India.[2]

Rajput cuisine

Rajasthani cuisine is also influenced by the Rajputs, who are predominantly non-vegetarians. Their diet consisted of game meat and dishes like laal maas, safed maas, khad khargosh and jungli maas.[3] The natives of the Rajputi areas have a wide variety of chutneys made of turmeric, garlic, mint and coriander.

Sweet dishes

Sweet dishes are never referred to as 'dessert' in Rajasthan, because unlike desserts which are served after the meal, Rajasthani sweets are served before, during and after the meal.

Typical Rajasthani Dishes

  • Panchkuta/Ker Sangri
  • Kabuli- Veg layered Pulao
  • Dal Baati Churma
  • Pittod ki sabzi
  • Besan Childa Sabzi
  • Ker Dak (Raisins) sabzi
  • Gatte matar khichadi
  • Gatte ki sabzi (Gravy/Dry)
  • Lacha Pakori
  • Gulab Jamun ki Sabzi
  • Govind Gatte
  • Bajra Roti, Kadi
  • Mogar ki sabzi
  • Aloo matar ro saag
  • Beans ro saag
  • Besan Gatte/patod ro saag
  • besan purala
  • childa
  • dahi mein aloo
  • Dal Chawal Kutt
  • danamethi, papad ko saag
  • Gajar ro saag
  • Govind Gatte or Shahi Gatte
  • Guwar fali ro saag
  • Haldi ro saag
  • Jaipuri
  • Kadahai
  • Bajra ri raab
  • Kakdi & Guwar fali ro saag
  • Karela ro saag
  • Ker-saangri ro saag
  • Kicha ro saag
  • Kikoda ro saag
  • Lauki ra Koftey
  • Makki ri ghaat
  • Makki ri raab
  • Makki ro saag
  • Badi
  • Masala Gatta
  • Matar ro saag
  • meethi danamethi
  • Moranga ro saag
  • Motha ro saag
  • Papad, Badi ro saag
  • Papad ro saag
  • Pyaaz Paneer
  • Raabdi
  • rabori ro saag
  • Sev Tamatar
  • Dal Tadka
  • Bajra ki roti
  • Gutte ki Khichadi
  • Bharma Tinda
  • Aam ki kadhi
  • Jaipuri mewa Pulao
  • Kalmi vada
  • Dal Banjari

References

  1. 1 2 Krishna Gopal Dubey, The Indian Cuisine, PHI Learning Pvt. Ltd., pp.193
  2. "Indians love meat of all kinds: That's what an RGI survey says". The Indian Express. Retrieved 23 July 2018.
  3. Game cuisine: A Rajput legacy by madhulika dash
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