Rajasthani Recipe List

Gatte ki Sabzi 

Rajasthani Laal Maas Recipe

Kesar Murg ( Saffron Chicken )

Jepuri Mewa Pulao ( Dry Fruit Rice )

Aloo Ka Bharta Recipe

Jaipur ke Gajak

Rajasthani Missi Roti

Kesari Bhaat Recipe

Khasta Puri Recipe

Machchi Ke Sooley

Bhuna Kukda Recipe

Chane Jaiselmer Ke

Makkai Paneer Pakoda

Aloo Mogadi Recipe

Marwadi Gatta Kadhi

Rajasthani Ghevar

Daal Bati Recipe

Rajasthani Churma Ladoo

Chana Dal Pratha

Besan Ke Gatte ki sabzi

RAJASTHANI LAL MAAS RECIPE

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Ingredients:

2 lbs. Mutton Leg 
2 lbs. Onions (chopped) 
14 oz. Tomato (chopped/paste) 
2 oz. Ginger Paste 
2 oz. Garlic Paste 
7 oz. Curd 
2 tsp Red Chili Powder 
1/3 tsp Turmeric 
2 tsp Coriander 
5 Cloves 
.05 oz. Bay Leaves
4 Cardamom Black 
10 to 15 Black Peppers (crushed) 
7 oz. Cooking Oil
Salt To Taste

Method:

·    In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.

·    Keep aside a little of the brown onions to use for garnish.

·    Add the garlic and ginger paste, cook for 15 min.

·    Add cut portions of mutton and let it cook for 30 min.

·    Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.

·    Cook until the spices are well-cooked and mixed.

·    Add tomato paste and cook on low fire for 40 min.

·    When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

Watch & Learn:

KESAR MURG (Saffron Chicken Recipe)

Credits: indianfoodforever
Img Credits: priyaeasyntastyrecipes.blogspot.com
Video Credits: Youtube

















Ingredients:

6 large pieces Boneless Chicken 
1 cup Onion paste 
1 tsp Ginger paste 
1 1/2 tsp Garlic paste 
1/2 tsp Kesar (Saffron)dissolved in a little milk 
1 tsp Dhania powder 
4 tsp Cashewnut paste 
1 cup Curd 
2 Bay leaves 
1/2 tbsp whole Cloves and green Cardamoms 
1/2 cup Oil 
3/4 cup Cream 
1 tsp White pepper 
Chilli powder and Salt as per taste

Method:

·    Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.

·    Add dhania powder, cashewnut paste and stir further.

·    Add boneless chicken, curd, salt, pepper, chilli powder and saffron.

·    Bring to a boil, reduce heat and simmer till chicken is cooked.

·    Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

Watch & Learn:

JAIPURI MEWA PULAO RECIPE (Dry Fruit Pulao)

Credits: indianfoodforever
Img Credits: priyaeasyntastyrecipes.blogspot
Video Credits: Youtube


Ingredients:

2 cups long grained white rice 
2 cups sugar 
1 cup ghee 
l/2 cup chironji, coarsely ground 
25 almonds, blanched, chopped
25 pistachios, chopped 
1 tsp cardamom powder 
1/4 tsp nutmeg powder 
1/2 tsp saffron, soaked in 1 tsp milk 
4 cups milk

Method:

·    Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.

·    Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.

·    As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.

·    Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.

Watch & Learn:

RAJASTHANI MISSI ROTI RECIPE- RAJASTHANI

Credits: indianfoodforever
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Video Credits: Youtube


Ingredients:

150 gms Wheat flour 
1 tsp Red chilly powder 
250 gms Besan 
1 tsp Dhaniya Powder 
3 tbsp Ghee 
1/2 tsp Jeera 
1/2 tsp Kaala Jeera 
1 tsp Salt 
1/2 tsp Ajwain

Method:

·    Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.

·    Mix well. Make a stiff dough. Roll into small and thick rotis and roast.

·    Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.

Watch & Learn:

KESARI BHAAT RECIPE - Rajasthani

Credits: indianfoodforever
Img Credits: gurusrecipes.blogspot
Video Credits: Youtube


Ingredients:

1 tblsp cashewnuts
1 tblsp raisins
saffron few strands

 
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals

Method:

·    Soak rice for half an hour.

·    Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.

·    In the same ghee mix in rice and stir fry till rice starts separating.

·    Dissolve saffron in warm water and keep aside.

·    Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.

·    When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.

·    Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.

·    Serve hot.

Watch & Learn:

KHASTA PURI RECIPE - Rajasthani

Credits: indianfoodforever
Img Credits: susrecipes.blogspot
Video Credits: Youtube


Ingredients:

salt to taste 

1 tsp carrom seeds (ajwain)
oil to deep fry

 
3 cup refined flour (maida)
3 tblsp oil

Method:

·    Mix everything refined flour, carrom seeds, salt and 3 tblsp of oil.

·    Mix in enough warm water to make a firm dough.

·    Keep covered for an hour.

·    Make small size balls and roll out puris.

·    Heat up oil and deep fry the puris on medium heat up till golden and crisp.

·    Serve hot.

Watch & Learn:

MACHCHI KE SOOLEY RECIPE - Rajasthani

Credits: indianfoodforever
Img Credits: lifeisgoodkitchen.blogspot
Video Credits: Youtube


Ingredients:

1 small onions sliced
1 tsp cumin seeds
ghee to fry

 
1 tsp turmeric powder
1/4 cup coriander leaves
2 tsp red chilli powder
salt to taste
 
1/2 kg fish fillets
1 tblsp coriander seeds
2 tsp kachri paste
5 - 6 garlic flakes

Method:

·    Clean, wash the fish fillets (preferably of fresh water fish), wipe with a dry kitchen cloth.

·    Cut into 2 x 2 inch flat pieces.

·    Deep fry cut onion till golden brown and make a paste.

·    In the same ghee fry garlic till golden and then grind to a paste.

·    Roast and crush coriander and cumin seeds.

·    Mix in both the pastes.

·    Mix in all ingredients except the ghee.

·    Marinate the fish in this mixture for 30 minutes.

·    Skewer the fish pieces and stir fry on a barbecue or in an oven, basting in between with ghee, till golden brown.

·    Serve at once with green or garlic chutney and onion rings.

Watch & Learn:

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