Author: Jayendra KumariPublisher: Value BooksYear: 2001Language: EnglishPages: 128ISBN/UPC (if available): N/A
Rajasthani cooking with it’s distinctive taste and flavour, holds a special place in the multifarious Indian cuisine. Every erstwhile princely state had its own specialities which were handed down from one generation to the next. Recipes range from the exotic to simple.People of Rajasthan like their food hot and red chillies play a dominant role. The chilli content has been reduced marginally to suit the general palate. However, if you wish to be adventurous you are welcome to splurge with the red powder.
INTRODUCTIONMUTTON RECIPESLal MaansSafed MaansHara MaansKofta MaansKeema SirkewalaKeema Hari MirchBhunwa MaansMutton SulasRaanPasandaKebabsCHICKEN RECIPESSookha Chicken MasalaChicken TariwalaAnokhi HandiyaChicken SulasFISH RECIPESFish CurryFish SulasFish KebabsBaked Fish CakeFish PieMasala FishVEGETARIAN RECIPESKhatti KadhiBadiyaPach KutaGattaPittorPapad Ka SaagAmchur LunjiHari Mirch MethiKeri Ki LunjiKeri KandaPalak KoftaKhatha Mitha Paneer aur Shimla MirchChakki ki SabziGhewar DalDal PanchmelaFarki Chane ki DalBathuwaHare Chane ke KebabMakki ka JajariaHara Chana CurryBREADSDo Pudtiya PhulkaBatiaBattisBajre Ki RotiDESSERTSLapsiChurmaDal ka SeeraMisri ki RotiHare Chane ka HalwaKhoa ki KachoriMakkai ka HalwaRabri MalpuasKheer SeviayaACCOMPANIMENTSKachari ki ChutneySirka Mirch ChutneyKeri Ki ChutneyKeri Achaar