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ContentsForeword 11

Preface 13

Welcome to Rajasthan and the LocalCuisine (Padharo Mahre Desh) 15

Flavours of Cereals (Zaika Anaj Ka) 25Wheat 27Sadi bati 29Churma 31Dupper 32Missi roti 33Gulgule 34Lapsi 35Daal dhokli 36Wheat ghughari 38Wheat fl our roti 39Puri 40Plain paratha 41Bharwa / aloo paratha 42Sabzi paratha 43Meetha paratha 44Halwa 45Doodh dalia 46Maize 47Maize roti 48Makki ka dhokla 49Raab 51Maize papadi / khichi-ya 53Bhutta pakodi 57Bhutta sabzi 59Bhutta pulav 61Jajaria 63Bhutta barfi 65Bajra 67Bajra kheech 69Bajra gudmudia 71Bajra khichada 72

Power of Pulses (Damdaar Daalen) 73Mixed daal 75Mangodi / badi 76Mangodi ki sabzi 77Kadhi pakodi 78Pakodi sabzi 80Besan gatte 81Sabut moth 83Besan chakki 85

Vegetables in aVariety (SabziyanSwaad-bhari) 87Ratalu sabzi 89

Bharwa besan mirch 91Mirchi bada 93Kachha kela chhilka sabzi 95Dried vegetables curry 96Pach kuta / ker sangri 98Meethi dana methi sabzi 99Dana methi papad 100Lahsan chutney 102Papad sabzi 104Kachhi haldi ki sabzi 105Mirchi ke tapore 106

Meat, Poultry, Eggs (MaansahaariZaika) 107Laal maans 108Keema matar 110Chicken curry 111Egg curry 112Fish curry 114Fish fry (snack/ starter) 116

Festive Fare (Khana TeejTyoharon Ka) 117Til laddoo 119Til barfi 121Dudhiya kheech 122Kesaria bhaat 124Oliya 125Namkeen oliya 126Meethi oliya 128Papadi 129Meethi papadi 130Namkeen besan papa-di 131Rabdi ke malpua 133Roth 134Guna 136

Glossary 138Appendix 140Table of Measures 145Acknowledgements 147Index 148

Rajasthan on a Platter Healthy . Tasty . Easy£15 fl exi isbn 978-93-85285-11-0

Rajasthan on a Platter: Healthy .Tasty .Easy offers a wide, select and unique variety of traditional and tasty but simple home-made recipes. It transfers homegrown knowledge to the young generation and caters to multicultural readership. Each recipe has been combined with supplementary food items to present the concept of a tasty, wholesome and nutritious meal. They focus on a fast-changing society where ‘snacking’ is replacing full sit-down meals and ‘fi nger food’ and ‘quick bites’ fulfi ll the purpose of a light dinner. The dishes add plenty of nutritive value to the diet and cater to the eating habits and fast lifestyle of the multi-tasking generation.

The select recipes are grouped in fi ve categories— cereals, pulses, vegetables, non-vegetarian dishes and special dishes for festivals.

Each recipe follows a standard format of preparation time, cooking time, ingredients, nutritional value and its variations, with information on the recommended nutritional allowances for different body types, lifestyles, age groups and genders. Nutritive values of the recipes based on research and reference have been minutely calculated.

Suman Bhatnagar completed her M.Sc., M.A. and Ph.D. from MS University, Baroda, Udaipur University and Guja-rat University respectively. She was associated with teaching and research at College of Home Science, and Directorate of Extension Education, Agriculture University, Udaipur for 20 years. She has worked as Project Offi cer (Education) with UNICEF India for two decades and represented India in many

countries. She is committed to render her services for ensuring the rights of children and empowerment of women. She is also writing books, as well as articles for magazines and newspapers. Travelling is her passion and she enjoys writing about her experiences.

Pushpa Gupta did her M.Sc. and Ph.D. from MS Universi-ty, Baroda and Gujarat University, Ahmedabad respectively. She had been associated with teaching and research at the College of Home Science for 39 years, where she was Head of Department and Dean of College of Domestic Science. She has several books and research papers to her credit and has received a national award for the empowerment of farm

women. She is associated with NGOs for social work and also contributes articles to magazines.

81Healthy ˚ Tasty ˚ Easy

Besan gatteGram flour rolls in gravy

makes 6 bowlspreparation time 20 minutecooking time 20 minutes

Ingredientsfor the gatte:Besan (Bengal gram daal flour)

˚ 200gOil for moyan ˚ 45gCurd ˚ 30gCoriander powder ˚ 5gRed chilli powder ˚ 3gCarom seeds (ajwain) ˚ 5g

Salt ˚ to tastefor the gravy:Oil ˚ 20gWhole garam masala

˚ 5g (clove, black pepper, cardamom and bay leaves)

Red chilli powder ˚ 5gAsafoetida (heeng) ˚ a pinchTurmeric ˚ 5g

Coriander (dhania) powder ˚ 5g

Ginger ˚ ½” pieceGarlic cloves ˚ 4-5Onion ˚ 1 medium sizeCurd ˚ 20gCoriander leaves ˚ 4-5 stemsSalt ˚ to tasteWater ˚ for gravy

93Healthy ˚ Tasty ˚ Easy

It is a popular snack in Rajasthan. Mirchi bada of Jodhpur is famous.

makes 6 piecespreparation time 10 minutescooking time 15 minutes

Mirchi badaFried chilli fingers

IngredientsMirch (thick, with a yellow

tinge in the skin) ˚ 100gBesan ˚ 100gPotato ˚ 3 medium sizeAmchur (dried green mango

powder) ˚ 5g

Garam masala powder ˚ 5g Turmeric ˚ a pinchSalt ˚ to taste Cooking soda ˚ a pinchCoriander leaves ˚ 2-3 stemsOil ˚ for deep frying