Today we are going to the ‘Land of Kings or Land of Kingdoms’, Rajasthan, previously known as Rajputana. It is India’s largest state by area and is located on the north western side of India. The main geographic features of Rajasthan are the Thar desert and the Aravalli Range. The northwestern region of Rajasthan is generally sandy and dry because of the Thar desert. The Aravalli range and the lands east and southeast of the range are generally more fertile and better watered. When I think of Rajasthan, I think of the beautiful forts, palaces, colorful outfits and the colorful outfits. Like the many states I mentioned, my dad went to Rajasthan too for work years ago and brought us back lot of beautiful dress materials (for salwar kameez) and bed sheets. I still have a couple of dresses that I don’t wear often, but kept them for the memories and colors – the one you see in the background is from way back when 🙂 Cuisine: Rajasthani cuisine is very rich much like its culture. It is a splendid array of colorful, spicy and unique dishes. The Rajasthani platter is a gastronomic delight and if you have been to a Rajasthani restaurant you will know the amount of food they serve and the number of dishes/ courses they have – that is one belt bursting feast indeed. Rajasthani cooking is influenced by the availability of ingredients in this arid region and the lifestyle of its inhabitants. Food that lasts for several days and that can be eaten without heating is preferred. Scarcity of water and green vegetables have all had their effects on the cooking. Rajasthani cooking is influenced by the availability of ingredients in this arid region and the lifestyle of its inhabitants. Food that lasts for several days and that can be eaten without heating is preferred. Scarcity of water and green vegetables have all had their effects on the cooking.
I tried to keep the thali simple with dishes that can be made in less time. But I got overwhelmed when I had to take the pictures. There were so many dishes that I kept forgetting what I had made and finally realized that I completely forgot about Goond ki laddoo until after taking pictures and eating everything 🙁 Well anyway, we enjoyed the lunch thoroughly and had to take a long afternoon nap. I’m doing the recipes in 3 posts because I didn’t want to overload one post with too many recipes. I’m posting the appetizer, bread, rice accompaniment and drinks recipes here. Hop over here (Rajasthani curries) and here (Goond ki Laddoo) for rest of the recipes. This was our vegetarian Rajasthani Lunch thali menu: Appetizer – Dal Pakoda Breads – Missi Roti & Tawa pudi Rice & accompaniments to go with rice – White rice with Kale Chana ki Kadhi Curries: Panchmel Subzi, Subz Jaipuri, Dhana wadi/ Mung wadi cilantro curry Sweets or Desserts: Goond ki Ladoo Drinks: Chaas and Kesar Malai Lassi Rajasthani Dal Pakoda: Recipe from Priya’s blog.
Tawa Pudi: Recipe from Manjula’s Rajasthani Festive Platter. This roti uses the same dough that is used for pooris. Only difference is in the rolling out of the rotis, they are rolled out into a square shape instead of a round.
Recipe from Manjula’s Rajasthani Festive Platter.
ecipe from Manjula’s Rajasthani Festive Platter.
Lets check out what my fellow marathoners have cooked today for BM# 39.
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