Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine.
If you happen to try a Rajasthani feast, delight your family and guests with these easy-to-prepare Rajasthani dishes.
Besan Bhindi Masala
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200 gms okra
Pinch of asafoetida
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1 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 green chillies slit
1 tbsp gram flour
1 tsp coriander powder
1 tsp fennel powder
1/2 tsp raw mango powder
1/4 tsp kitchen king masala
Handful of chopped coriander leaves
Salt to taste
Oil for cooking
Method
Wash and dry the okra. Cut the edges and halve them vertically. In a pan, heat oil, fry the okra lightly for two minutes and set aside. In the same oil, add cumin seeds and asafoetida. When the cumin crackles, add turmeric and green chillies. Now add gram flour, coriander powder and fennel powder. Stir till the gram flour turns light brown and the aroma of spices is released. To this add the okra, mango powder, chilli powder and kitchen king masala. Cover and cook for five minutes; once the okra turns soft, open the lid and let it cook for another two minutes. Garnish with chopped coriander leaves and serve with rotis or rice.
Methi Mattri
Ingredients
1 cup maida
1 tsp kasoori methi
Pinch of turmeric powder
1/4 tsp carom seeds
1.5 tbsp ghee
Salt to taste
Oil for frying
Method
Mix all ingredients and make a dough using water as required. Roll 2-3-inch puris and prick with a fork. Set aside for 10-15 minutes. Deep-fry mathris over medium to low heat. Serve with pickle.
Papad Ki Subzi
Ingredients
1 tbsp fenugreek seeds
1 onion chopped
1 tomato chopped
2-3 garlic cloves minced
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
3 masala papad raw
1- 1.5 cups water
Salt to taste
Oil for cooking
Method
Soak fenugreek seeds for 15 minutes before boiling it. Heat oil in a pan, add chopped onion, fry till it turns translucent. Add chopped tomatoes, minced garlic, spice powders and salt and cook for a few minutes. Now add water and bring it to boil. Add fenugreek seeds. Let this simmer for five minutes; then break papad into 1-inch pieces and add to the gravy. Let it cook for 3-4 minutes and serve with rotis.