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Showing posts with label Rajasthani Dishes. Show all posts
Showing posts with label Rajasthani Dishes. Show all posts

Tuesday, 2 June 2015

Onion Sabzi/Kande Ki Sabzi

Kande Ki Sabzi/Onion Sabzi is a simple yet delectable Rajasthani recipe made with two main ingredients onions and yogurt. The onions are cooked in yogurt along with perfect blend of spices, this in turn gives a creamy and tender texture to the onions. Onion Sabzi is a perfect side dish for rotis, naan etc.

Here’s how to make Onion/Kande Ki Sabzi with step by step photos…

Tuesday, 3 December 2013

Sabzi Jaipuri/Jaipuri Sabji/Jaipuri Vegetables - Rajasthani Special

As I mentioned earlier about the IFC challenge and making some of the delightful Rajasthani dishes. Earlier I had posted the moong dal vadai, missi roti and now it is the Jaipuri Sabji. It is a very healthy sabji, creamy in texture and masala is infused into each and every piece of the vegetable. Now let’s move on to see the colourful, rich and creamy Jaipuri Sabji.

Here’s how to make Jaipuri Sabji/Sabzi with step by step photos…


Monday, 2 December 2013

Missi Roti – Rajasthani Bread

This Missi Roti, I made it as a part of IFC challenge. Missi Roti is a Rajasthani bread which has perfect blend of spices, very flavorful and aromatic. The main ingredient behind the rich flavors and the exotic aroma of Rajasthani food is the use of ghee (traditional Indian clarified butter) in making almost all the dishes. Once again thanks a lot Mrs. Manjula for the wonderful challenge. Now let’s move on to the recipe.

Here’s how to make Missi Roti with step by step photos….


Moong Dal Vadai - Rajasthani Cuisine

For this month’s IFC challenge we are exploring Rajasthani cuisine chosen by Mrs.Manjula of Desi Fiesta. Thanks a lot Shobana, Saraswathi and Manjula for all the wonderful challenges.

Rajasthani cuisine or Marwari recipes is a splendid array of unique, rich, colourful, spicy curries and mouth-watering delectable sweets. This style of cooking, is not only the mirror of wealth and prosperity, but also reflects the traditional warrior lifestyles [the Rajputs] and the availability of ingredients in this water starved region. Food that last for several days was given more preference. Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries. The use of lentils and legumes, mainly Jowar, Bajra and Gram flour in their food keeps the nutritional value very high. Once cooked, these most of the traditional Rajasthani vegetables can be eaten over days and don’t need refrigeration for weather condition over there keep the food good. For this month’s challenge Mrs. Manjula Bharat chose a royal festive spread of Rajasthani recipes and I chose to do few Moong dal Vadai, Missi Roti, Jaipuri Sabji for the challenge. Do check out other Vadai Varieties here.

Here’s how to make Moong Dal Vadai with step by step photos…

Thursday, 28 November 2013

Aloo Methi Sabzi – Rajasthani Delight

Today I am posting Aloo Methi which I made a few days back. Though I have some of recipes left behind, I hardly find time to do the post. Next week we are planning to go to India after about 1 ½ years, I am all excited. I am kind of busy shopping and packing things. Anyway now moving on to the post, Aloo Methi is a Rajasthani delight. It is a very healthy, flavourful, spicy and yummy side dish which goes perfectly with rotis, rice etc.

Here’s how to make Aloo Methi Sabzi with step by step photos…

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