Rajasthan-land of festivals and fairs

Rajasthan-colorful fairs, exotic food


Rajasthan-the home of the great Thar desert, where the great history and colorful festivities mingles in a myriad form and thus creates a most fascinated state in the country with its endless festivals and fairs. With the celebration continues in the air year around and centuries old battle with nature results into nothing but an exotic impeccable cuisine.

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The cuisine of Rajasthan is influenced by and builds on the royal foods of Rajputs and the vegetarian cuisine of Maheshawaris of Marwar or Jodhpur. As the vegetation is comparatively less and the shortage of drinking water results the varied use of ingredients to make the cuisine rustic and rich. The many of the kitchen and exotic cuisine flourishes in and around the palaces of Rajputs, as they are very fond of shikar and this forming the daily menu with meats and game cooking. The dishes are very rich and piquant in taste by predominant use of onion, garlic, hing, ghee, curd, cashew etc. Smoked rajasthani kebabs (sule), Laal maas(redmeat curry), maas ki kadhi (meat cooked with curd and gramflour)are a bet to try. In the other end the majority of dishes comes from the vegetarian cuisine of Marwaris. Dried form of pulses are supplemented by vegetables, sun dried vegetables and usage of lentils in various forms results into an exotic vegetarian cuisine even when not using onion and garlic. There is a wide array of dishes in the state which captured many gourmets palate since years.


1. Laal Murgh

2. Besan ki ghatte

3. Jaisalmari ki channa

Rajasthani Laal Murgh (chicken in red gravy)



Chicken – 1 Kg

Onion – 4 nos. grinded to paste

Ginger-garlic paste – 4-5 tsp.

Garlic – 5-6 pods, chopped


Kashmiri chili powder – 4 tsp.

Turmeric powder – 1/2tsp.

Coriander powder – 3 tsp.

Bay leaf – 1 no.

Green cardamom – 3-4 nos.

Black cardamom -2 no.

Cinnamon stick – 2” long

Cloves – 3-4nos.

Lemon juice – 10ml

Oil – 100ml

Salt – to taste

Coriander Leaves – a handful, Chopped




Wash and pat dry the chicken pieces. Marinate it with 1 tsp. ginger-garlic paste, 1tsp red chili powder, salt, 2 tbsp curd, and lemon juice. Mix well and keep it for 30 min.


Heat oil in a kadai. Add onion paste and cook until it becomes slight brown in colour.

Then add bay leaf, black & green cardamom, cinnamon and cloves, and saute it .

Add ginger- garlic paste, red chili powder, turmeric powder, and coriander powder to the pan a. Cook till the oil separates. Add the marinated chicken and fry well, keeping the marinade separately. Add the reserved marinade and whisked curd and bhunnao for a while and add little water and salt and cook cover on medium flame until the chicken is done.

Now add garam masala powder and chopped garlic and cook for another 2-3 minutes. Switch off the flame and garnish with chopped coriander leaves.


Besan ke gate ( gram flour dumplings in yogurt gravy)

For gate

Gram flour(besan)-2 1/2cups

Pinch of cooking soda

15gm gingerchopped

1tsp cumin seeds

1/2tsp red chilli powder

¼ cup yogurt

2 tbsp ghee

Salt-to taste


For gravy

Yogurt- 1 cup

Ghee-50 ml

Green chilli- 3nos




Red chilli powder-1/2tsp


Coriander powder-2tsp


Mint chopped-5gms

Garam masala-1/2tsp

Asafetida- a pinch

Salt-to taste



For gate-mix the chopped ginger, gram flour, cumin, cooking soda, red chilli powder, yogurt, ghee, salt and enough warm water to make a soft dough.divide into small balls and roll into cylinders in ½”diameter. Heat water in a handi, add the gram flour cylinders and boil for 20 min. drain and reserve the liquid. Cut the cylinders into 1/2 ‘ pieces and keep aside.

For gravy- grind together onion, green chilli, ginger and garlic. Heat ghee in a pan and splutter cumin, add onion paste and saute on a slow flame till it become golden. Add all the spice powders, sauté well and later add finely whisked yogurt. Cook on a slow flame till oil separates. Now add 2 cups of reserved gatta boiling water , boil and add the gram flour dumplings. Simmer for a while, add salt and chopped mint. Serve it with any Indian breads.


Jaisalmari channa (chickpeas cooked in yogurt)

Dried Black Chickpeas – 1cup, washed and soaked
Yogurt – 2 cups
Besan (Gram flour) – 40gms

Asafoetida – 1/4 tsp

Green chilli chopped-2tsp
Coriander Powder – 3 tsp
Chilli Powder – 1 1/2 tsp
Turmeric – 1 tsp
Garam Masala – 1 tsp
Chat Masala – 2 tsp

Amchoor (dry mango powder)-2tsp
Cloves – 1-2
Black Cardamom – 2
Cinnamon – 1 pc
Jeera (Cumin) seeds – 1 tsp
Oil – 2-3 tbsp

Salt-to taste


Wash and drain the channa and cook it on a pressure cooker till it done.

Whisk the yogurt with besan flour and add chilli powder, turmeric, garam masala, chat masala, dry mango powder, coriander powder, salt and mix well with a cup of water.

Heat oil in a pan and splutter cloves, cinnamaon, cumin and sauté the chopped green chilli.saute asafoetida and add the yogurt mixture and simmer in low flame. Add the cooked channa, salt and cook another 5-6min till the gravy become required thickness ,add coriander leaves and remove from fire.garnish with sliced onions and Serve with roti or naan.