Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. 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. In Rajasthan sweet dishes are non even referred to as ‘dessert’ , because unlike desserts which are had after a meal, Rajasthani sweets are had before, during and after a meal.
1) Daal-Baati
Puffed Dough Dumplings With Lentil Curry. It is a dish consisting of Baati which are hard balls of whole wheat dough traditionally roasted over coal till hard on the outside, yet a little spongy in the middle and are eaten dipped in a lentil soup very popular across India called Dal/ Daal. While the Baati or wheat dumplings don’t appear very appetizing, once broken and a generous spoon of ghee poured over it, they melt in your mouth and you’ll be asking for more.
2) Churma
It is a popular Rajasthani delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up bajri or wheat flour baatis or rotis in ghee and jaggery. It is usually high in calories.
3) Lapsi
Lapsi or dalia is also known as broken wheat or bulgar wheat or cracked wheat in different regions. It is a sweet dish prepared with broken wheat (dalia) sauted in ghee and then sweetened, it is popular among the locals.
4) Gatte Ki Sabji
It is a very famous dish from the land of rajasthan. It is an integral part of the rajasthani thali. It includes chickpea/gram flour dumplings simmered in a spicy curd (yogurt) sauce.
5) Mirchi Bada
It is a spicy Indian snack consisting of chili (Mirchi) and potato stuffing, served hot with tomato sauce or occasionally with mint and tamarind chutney. The mirchi bada of Jodhpur, Rajasthan is very famous, as the water in that region lends it a unique taste. It combines well with another Jodhpur speciality, 'Mawa Kachori' dipped in sugary syrup.
6) Papad ki Sabzi
In Rajasthan however Papads are used rather unusually to make a dish where in they are soaked in a tangy gravy. The Papads take on an almost velvety texture when they absorb the sauce making for an interesting dish.
7) Laal Maas
It is a type of meat dish from Rajasthan. It is a mutton curry prepared in a sauce of curd and hot spices such as red chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra. Traditionally, Lal Maans used to be made with boar or deer meat, chillies were used to veil the gamy odour of the meat.
8) Missi Roti
It is an Indian bread made with a combination of wheat flour and gramflour and seasoned with spices. Missi roti is generally ordered in restaurants along with makhani dal and jeera aloo.
9) Kalakand (Mishri Mawa)
It is made from reduced milk sweetened with crystal sugar finishes with silver leaf. This sweet is so renowned for its excellent taste that even a street is named in Alwar after this particular dish. In old days, name of a good sweet shop in India depended upon how good their Kalakand was.
10) Ghevar
It is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar. It comes in the market during the Saavan month of Hindus.
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