Rajasthan, now the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life. There is proof that it has been inhabited for 6000-8000 years. Amongst the first few who lived here were the people from the Hardpan Civilization. The Aryans (2000 B.C.) and the Mauryans (400 A.D.) and then the Scythians settled in this area. The Indo-Scythians with time became the Rajputs who ruled this land for more than a thousand years. And that's why Rajasthan is often called the "Land of the Rajputs".(source)

JODHPUR

The second largest city, known as the Sun City for the bright, sunny weather all 12 months and also referred as Blue City, due to the indigo tinge of the whitewashed houses around the Jodhpur Fort.

A unique view of Jodhpur Fort

Here I am sharing some special recipes of Rajasthan

 

DAL - BAATI

Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma, a distinctive dish of the state. A delicious, rich, flavorful and a whole meal in itself. Baati is essentially a wheat dumpling. Made out of whole wheat and cooked in a tandoor oven. It is always eaten with dal. It can either be plain, or may have various kinds of fillings, including onions, peas,mix vegetables, etc. Daal-Baati is best accompanied with Churma(coarsely ground wheat crushed and cooked with ghee and sugar), but i mostly prefer making and eating only Dal-Baati. This is a dish that many people acquire a taste to. Many people do not like it the first time they have it. But eat it 2-3 times and i am sure you'll be hooked for life!

Ingredients:

****For Baati / Dumplings:****

• 2 cups Wheat flour
• 1/2 cup Ghee 
• 1 tbsp Curd 
• 1 tsp Soozi/ Semolina
• Salt, according to taste
• A pinch of Baking Soda

****For Dal :****

• ¾ cups Urad dal soaked in water with sodium bicarbonate
• 2 cups soaked Rajma beans
• 2 tbsp Ginger-garlic paste 
• 3-4 chopped Onions 
• 2-3 chopped Tomatoes
• 1 tsp Garam masala powder
• 1/2 tsp Red Chilli powder 
• 1/2 tsp Coriander-Cumin powder 
• 1/4 tsp Turmeric powder
• 2-3 Chopped green chillies
• 4 tbsp Ghee 
• 2 1/2 tbsp Cream / 1 tbsp Yoghurt
• 2 tbsp Oil Salt, according to taste
• Chopped Coriander leaves for garnishing

Directions : 


DAL : 

• Pressure cook rajma and urad dal with little salt, one tsp ghee and turmeric powder.
• Heat oil in a round vessel. Fry onions till it turns brown. 
• Add ginger-garlic paste and fry. Add the dry spices, i.e, coriander-cumin powder and red chili powder and the chopped tomatoes. Saute for 3-4 minutes.
• As soon as the tomatoes are done, add the boiled rajma beans and urad dal. Mix it well with the masala. Add some salt to it and blend it well in the vessel itself.
• Pour over 3 tbsp ghee and cream/yoghurt. Add boiled water if the dal is too thick. Once it is done, garnish it with finely chopped . 

BAATI : 

• Prepare a dough with flour, ghee, curd, salt and little warm water. 
• Make out small soft balls from it and keep for one hour.
• Bake these balls in the preheated oven to 200 degree centigrade for about half an hour, till the crust is brown { It should be golden outside and spongy inside }. Remove and glaze with butter. 
• Dip hot dumplings in dal and garnish the dal with coriander leaves and chillies. 
• Serve hot. 

GATTE KI SABZI

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour steamed dumplings, called "Gattas" dunked into a yogurt based curry. If made in a very traditional way it is without ginger, garlic and onions, but i usually prefer all these ingredients in all my gravies. With pure Ghee it gives the real taste. Helpful to digest. Easy and fast to cook......

Ingredients:

****For Gatta****

• 2 cups Besan (Chickpea/Gram Flour)
• 1/2 cup Yogurt
• 1 tsp Ajwain seeds
• 1/2 tsp Kasoori methi (optional)
• A pinch of Turmeric
• A pinch of Baking powder
• 2 tsp Oil
• Salt according to taste

****For Gravy****

• 1 big Onion, finely chopped
• 1 Tomato, finely chopped
• 1 tbsp Ginger-Garlic paste
• 2 tbsp Yogurt, well beaten
• 1/2 cup Cashew nut Paste
• 2-3 Green Chilies, chopped 
• 1/2 tsp Red Chili powder
• 1/2 tsp Coriander-Cumin powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam-Masala powder
• 1 tsp Cumin seeds
• A pinch of Asafoetida
• 2 tbsp Ghee
• Salt, according to taste
• Chopped Coriander leaves for garnishing

Directions :

• Add salt and baking powder to besan, mix well and sieve besan through a fine sieve.
• Add oil, turmeric powder, ajwain seeds, kasoori methi and yoghurt to besan and make a stiff dough. { If the dough is too sticky, add a little more oil. }
• Tip: Add yogurt 1tbsp at time while making dough. 
• Divide dough into 5-6 equal parts and make cylindical thin rolls out of this dough.Add these rolls into boiling water and boil them on high heat for 12-15 minutes till the rolls become light and start floating. Reserve the water for further use in gravy.

• Now cut these rolls into pieces. These are called "Gattas".
• Heat Ghee in a saucepan and add cumin seeds and asafoetida. Let it sputter and then add chopped onion to it and saute till brown. 
• Add the Ginger-Garlic paste and chopped green chilis and saute for 1-2 of minutes. Then add all the dry powders with 1 tsp of reserved water. 
• Add tomatoes and cook this mixture on low heat for 5-7 minutes till they are mushed up and the mixture starts leaving the oil/ghee. Add salt and yoghurt. Cook for 1-2 minutes. Add Cashew nut paste and fry for 2-3 minutes. Add garam-masala powder.Add the reserved water and the "Gattas" and bring to a nice boil. Cook it over low flame for 5 minutes. 
• Garnish with fresh chopped coriander. Gatte ki Sabzi is ready.

GULAB JAMUN KI SABZI

Gulab Jamuns are always used to tickle the sweet tooth. Its one of my favorite sweet. 

Traditionally, Khoya, an Indian milk product, is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 300°F.  It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.

But here i am making an amazingly innovative savoury vegetable recipe by keeping raw Gulab Jamun as the main ingredient. It is Gulab Jamun balls which, rather than dipping in sweet syrup, is dipped in rich savoury gravy.  
This is a heavy to eat recipe as the Gulab Jamun Balls is fried in ghee and then made in rich gravy, again using Ghee and Cashewnut paste.

In Jodhpur( Rajasthan ), we can get raw gulab jamuns in most of the sweet shops. Here i am making Gulab Jamuns by using the readymade Gulab Jamun Mix and also without cream. This vegetarian speciality is very famous in Jodhpur, Rajasthan.

Ingredients:

• 16 small raw Gulab Jamuns, readymade
  ** Take the gulab jamuns in a bowl. Add two cups of water and keep in the Microwave  on HIGH (100%) for a minute. Drain the water and reserve for the gravy.
   OR
  ** Just dip the gulab jamuns in boiling water for 3-4 minutes, Drain and reserve water for further use.

For Making Gulab Jamuns from gulab jamun mix.

• 200 grams Gulab jamun mix (one packet)
• 1 Boiled and mashed Potato
• 50 grams Paneer, mashed
• 2 tbsp. Allpurpose flour/Cornflour
• Salt – as per taste
• GHEE for deep frying

For Gravy

• 2 diced Tomatoes
• 1/2 cup Fresh Yoghurt/Curd
• 1 teaspoon Ginger-Garlic paste
• 3 medium sized Onions, 1 chopped+2 sliced
• 10-12 Cashew nuts, paste
• 2-3 Green chili
• 1" Cinnamon
• 3-4 Cardamoms
• 1/2 tsp Nutmeg crushed {optional)
• 1/2 tsp Red Chili powder
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/4 tsp Turmeric Powder
• 4 tablespoons Ghee/Butter
• Salt to taste

Directions:

For Gulab Jamuns:

1. Mix together all the ingredients including cornflour for gulab jamuns. { Keep some cornflour for coating}
2. Take a ping-pong ball sized dough and shape into a ball.
3. Coat it with some cornflour.
4. Heat oil in a large heavy saucepan and deep-fry the gulabjamuns until brown. Keep aside and tent with foil. 

For Gravy:

1. Wet grind one chopped onion with tomatoes and green chilis. Keep aside.
2. Roast the cinnamon, cardamom and nutmeg together on medium heat for 7-8 minutes. Dry grind and keep aside.
3. Heat ghee/butter in a pan, add powdered spices and fry for 2-3 seconds; add sliced onions and fry till transparent; add ginger-garlic paste and fry further for 2-3 minutes.
4. Add tomato paste; fry for 5-6 minutes; add coriander, red-chili, turmeric and cumin powder with a little water. Fry till the mixture starts leaving oil from sides.
5. Add cashewnut paste and fry further for 2-3 minutes; add curd one tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue in this way until all the curd has been used.
6. Add salt and 2 cups of warm water and simmer on low for 10-15 minutes. { The gravy for this dish is meant to be thick, so do not add too much water. }
7. Carefully add gulabjamuns into the gravy and remove from heat { Gulabjamuns should be added in the gravy just beore serving}.
8. Serve hot.

Mirchi Bada / Stuffed Chilli Cutlet

Mirchi Vada....or I should say Jodhpuri Mirchi Bada...

The first monsoon showers....morning 8am...Jalori Gate circle - Surya Namkeen OR  B-Road - Chaudhary Namkeen...you cant' even imagine.. hundreds of people waiting in a big group for their chance in front of these two very famous sweet-snack shops of Jodhpur to get the most lovable hot...spicy...MIRCHI BADA ...

This lovely snack is very famous in Jodhpur (Rajasthan) among the Jodhpurites as well as the tourists. The sweet water of Jodhpur lends it a unique taste. Is is well served with tangy tomato sauce or simply with plain white bread.

The traditional Jodhpuri Mirchi Badas can be imagined as a giant pakora with the heat of a large green chilli, softness of potato mix, calming texture of gram flour and an explosion of spices that make you want one more!

Keeping that giant size of Mirchi Bada in mind, my Hubby Dear bought the biggest and the hottest jalapenos available in the grocery market.....smiling and looking towards me with the excitement of having this lovely item for the evening snack. Although its next next to impossible to get that taste and texture...I tried my best to make Mirchi Bada in my US kitchen :)) and the satisfaction on my Hubby Dear's face gave me the result...

NOTE: In this recipe I tried to keep the batter or coating consistency a little thin to make sure that the chili and the stuffing is fried properly in less oil and also added finely chopped onions in the stuffing mixture.

Ingredients:

• 4 large Green Chillies/Jalapeños
• 4 medium potatoes, boiled 
• 2 medium Onions, finely chopped
• 2 teaspoon Red Chilli powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Chaat Masala Powder
• 1/2 teaspoon Garam Masala Powder 
• 1/4 tsp Baking Powder
• 1 cup Gram Flour
• Oil for frying

Directions:

• Slit green chillies and remove the seeds. Blanch in hot water.
• Peel and grate boiled potatoes and add onions, red chili powder, garam masala powder, chaat masala, coriander powder and salt. Mash and mix well.
• Divide this mixture into 4 equal portions.
• Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture.

• Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water.
• Keep the batter for about 10-15 minutes.
• Heat oil in a deep frying pan/Kadhai to a moderate temperature. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.

• Serve hot with Green Coriander Chutney or Tangy Tomato Sauce.
• 
  

KER-SANGRI-KUMATIA

One of the great Marwari dishes in Rajasthani cuisine, is the spicy and tangy KER-SANGRI-KUMATIA. Away from the colorful, rich and unique Rajasthani dishes, it is a simple vegetarian preparation that does reflects the patience of the Rajasthani villagers during the hard times of famine, and slowly it became one of the signature dishes of Rajasthan.

Ages Ago, during an extreme scarcity of water, when all other natural vegetation had withered and died, KER ( unripe fruits of " Capparis decidua" tree), SANGRI ( Sangri refers to the beans from the tree "Prosopis cineraria", which has very deep roots, enabling it to store water for up to 7 months) and "KUMATIA" ( is a small circular,flat, black-brown colored herb which is picked from the tree Kumatiya, spread naturally all over in the desert of Thar) flourished abundantly in the temperatures above 45°C. The villagers plucked all three, dried them in the punishing Rajasthan sun, and took the challenge of cooking them without even a drop of water. They prepared a "pickle", using the sun-dried Ker-Sangri-Kumatia with Mustard Oil and two more dry items, Red Chillis and Raw Mango. This combination of five-dried-vegetables became one of the famous Rajasthani dish called "PanchKuta".


There are many methods of preparing this Rajasthani delicacy, but I always prefer my Mom's method of preparation.

At my home, KER-SANGRI-KUMATIA is used as a fresh vegetable (by soaking dry veggies overnight in water) and is prepared in the same simple manner just by replacing Mustard-Oil with Vegetable-Oil and adding the necessary spices.


Although, this delicacy is available and can be prepared any-day all year-round, but it is specially made on the auspicious occasion of Sheetla Ashtami or Basoda. I would love to discuss a little about this foodie festival Sheetla Ashtami before going to the recipe. This festival is considered to be an important and grand festival in Hindu Religion. It is celebrated on the Krishna Paksha's Ashtami in the Chaitra month, seven days after the Holi festival. Fair is also held at number of places in Rajasthan. Goddess Sheetla is worshipped on this day. It is a common belief among all the people that worshiping Sheetla mata, on Sheetla Ashtmi, would prevent them from the deadly outbreak of diseases.


To celebrate this festival, all the food is prepared on the previous night of Sheetla Ashtami. Next day, after worshiping the Deity, this cold food is consumed for the whole day as breakfast, lunch and dinner.


I have loved this festival since my childhood days, as the menu for this day is very special and unique. After a long gap of five years, this year I again got the chance to celebrate and enjoy this festival at my native place, Jodhpur. Different cultures have different menu for this day. But, in my family, the menu is as follows:

• Stuffed Pooris using 'Bathua' and 'Methi'(Fenugreek) leaves 
• Ker-Sangri-Kumatia 
• Cordia/ Lasode/ Goonda ki Sabzi 
• Dahi-Bhalle ( fried lentil balls served with yogurt and some chutneys) 
• A wide variety of Fried Khichiya Papad/Crackers 
• Sweet Bread and Gulgule 

All the above items have their own importance and I love them all....but KER-SANGRI-KUMATIA is my all time favorite.


Here is my Mom's method of preparing KER-SANGRI-KUMATIA:

Ingredients:

• 1/2 kg packet of Dried Veggies( KER-SANGRI-KUMATIA ) : Easily available in local Shops of Rajasthan and also in many of the Indian Grocery Stores in United States. 

• 7-8 nos Dry Red Chilis 
• 2 teaspoon Cumin Seeds 
• 2 teaspoon Amchur/Raw mango powder 
• a pinch of Asafoetida/Hing powder 
• 1/2 teaspoon Turmeric powder 
• 1 teaspoon Coriander Powder 
• 1-2 teaspoon Red Chili powder 
• 2 tablespoon Vegetable Oil 
• Salt, accordingly 

Directions:

• Carefully browse through the dry veggies( KER-SANGRI-KUMATIA ) and soak them in a large vessel, overnight or minimum for 8-9 hours. 

• Wash thoroughly by changing the water 2-3 times. Drain the water and keep aside. { My Mom prefer not to pre-boil the veggies } 
• Heat oil in a pressure cooker. Add Cumin seeds, Asafoetida/Hing powder and the dry Red Chilis. 
• As soon as the above splutter, add the KER-SANGRI-KUMATIA. 
• Saute KER-SANGRI-KUMATIA in oil for 5-7 minutes. Add all the spices excluding Amchur/Raw mango powder and mix well. 
• Add 1 cup boiled water and pressure cook for 2 whistles. 
• After few minutes, release the extra pressure and keep the cooker on low heat. Add Amchur/Raw mango powder and saute for 1-2 minutes. Dry any extra remaining water and remove to a serving dish. 
• Best served with Poori. 

Gunda /Cordia/Labede/Lasode ki Sabzi 

Another special, seasonal and authentic Rajasthani vegetable is Cordia/ Lasode/ BirdLime or commonly known as 'Gunda ki Sabzi ' ( गून्दा  की सब्ज़ी  )  

Fresh Gundas are available during summer season at most of the Vegetable markets in Rajasthan and many   Indian Grocery Stores in United States. I personally bought fresh Gundas from "Patel Cash and Carry" while living in New Jersey and from "Laxmi Palace" while living in Richmond, VA.

Gunda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded OR else, Gundas can be cut by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together before rinsing them under water. (You can use gloves while cutting the gundas)

Although Gunda/ Cordia is a very sticky vegetable.  Its stickiness disappears while cooking on a slow flame for a long time.  It can be made in a large amount and kept in the refrigerator. It can be then reheated and consumed within a week. 

Here is my Mom's method of preparing this fantastic vegetable....

Ingredients:

• 500 gm Cordia/Labede/Lasode/?????
• 2 Medium Tomatoes, pureed 
• 1/2 cup Curd/Yogurt, gently whisked
• 2 tablespoons Fenugreek(Methi) Seeds
• 2 teaspoon Cumin Seeds
• 1 teaspoon Mustard Seeds
• 2 teaspoon Amchur/Raw mango powder
• 1/2 teaspoon Asafoetida / Hing powder 
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander Powder
• 1-2 teaspoon Red Chili powder 
• 2 tablespoon Vegetable Oil
• Salt, accordingly

Directions:

• Dip the fenugreek seeds in hot water for 12-15 minutes. Drain the water completely. Keep aside.

• Remove the stems from Cordia / Goonda
• As mentioned above, cut all the gundas one by one, by  by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together before rinsing them under water. (You can use gloves while cutting the gundas)

• Heat oil in a wok/kadhai. Add Mustard Seeds, Cumin Seeds and Asafoetida / Hing powder, as soon as the seeds splutter, add the Fenugreek seeds. Saute for 1-2 minutes. { Be careful not to burn the fenugreek seeds }
• Add 1/2 teaspoon Salt and Turmeric Powder, add the de-seeded Gundas/Cordia. Fry the Gundas over medium heat for 5-7 minutes. 
• Add the remaining spices excluding Amchur/Raw mango powder. Saute over low heat.
• Add the Tomatoes. Mix well. Add Salt and Amchur/Raw mango powder. Keep the heat over low flame. After sauteing for few minutes, add  the Curd/Yogurt. Stir gently. 
• { To avoid separation when adding Yogurt/Curd to hot liquids, make sure the yogurt is at room temperature. }

• Cover and cook over low flame till the Gundas become tender. 

Good chefs always taste their Recipe.Go Ahead.... and say.... Wow!!

  

Old Jodhpur City, also known as Blue City & Night View Of Jodhpur City From Fort