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The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it's mouth- watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savories and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers. Your tummy will scream "No more !" But you won't stop !!!

Aloo Mangodi Recipe


  • 200 gms Mangodi
  • 2- 3 red chillies whole
  • 2 tblsp Bengal gram flour (besan)
  • 1/2 tsp cumin seeds
  • 1/2 cup yogurt
  • 1 Tblsp oil
  • 200 gms potatoes200 gms.
  • 1 Tblsp red chili powder
  • 1 Tblsp ginger paste
  • Salt to taste
  • 2 tblsp coriander powder
  • 1 Tsp Garam masala powder
  • 1 Tblsp coriander seeds
  • 2 Tblsp tomato puree
  • 100 gms coriander leaves 
  • 1 Tsp turmeric powder
  • 1 bay leaf
  •              How to make Aloo Mangodi :


  • Cream curd, mix in besan and salt, red chili powder, coriander powder and turmeric powder to it.
  • Peel, wash and cut potatoes into 1 centimeter cubes.
  • Keep aside in water.
  • Dry roast Mangodi on hot tawa until crunchy and slightly browned.
  • Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.
  • Mix in potatoes and stir fry stirring constantly until golden brown.
  • Mix in ginger paste, Mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.
  • Mix in garam masala powder and cut coriander leaves.
  • Stir fry for a further few minutes and serve hot.


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

    Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhania, 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.




  • 100 gms Moong Dal
  • 200 gms Ghee
  • 100 gms Sugar
  • 1/2 glass Water
  • 10 pieces Badam
  • 5 pieces Pista
  • 4-5 Currants

  • Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
  • Sauté on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
  • Heat water in a pan, add sugar and boil the mixture till sugar melts.
  • Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
  • Remove moong dal ka HALWA from the flame and decorate it with chopped dry fruits. Serve.



  • 1 cup rice1 cup
  • 2 tblsp ghee
  • 1/2 cup green gram divide (moong dal)
  • 1/2 cup French beans chopped
  • 1 tsp cumin seeds
  • 1 cup cauliflower florets
  • 1/2 cup carrots chopped a pinch asafoetida
  • 1 cup peas
  • 4 cup water
  • 1/2 tsp turmeric powder

    How to make vegetable khichdi :
  • Wash rice and dal together.
  • Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the
  • vegetables and dal and stir fry for 2-3 minutes.
  • Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
  • Mix in 4 cup of boiling water and salt.
  • Cover and stir fry on low heat up till done.
  • Serve with pure ghee.


  • 1 tblsp vegetable fat (ghee)
  • 1/2 tsp coriander seeds
    oil for deep frying .
    a pinch baking powder.
  • 2 cup coriander leaves chopped.
  • 1 tsp red chilli powder.
  • 1 tsp turmeric powder.
  • 1 tsp turmeric powder.
  • 2 cup Bengal gram flour (besan)
  • 4 curry leaves salt to taste.
  • 1 tsp red chilli powder.
  • 1/4 tsp cumin seeds.
  • 2 cup yogurt.
  • 1 tsp green chillies chopped

    How to make MARWADI GATTA Kadhi :
  • Keep 2 tblsp besan aside for Kadhi.
  • Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt.
  • Mix in water little at a time to make hard dough.
  • Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
  • Take off and cut into small pieces.
  • Deep-fry these pieces in medium hot oil until lightly browned.
  • Remove and leave aside.
  • Mix remaining besan with curd thoroughly.
  • Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment.
  • Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
  • Mix in water, adjust salt and stir fry until it returns to medium thick consistency.
  • Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.


  • 1 tblsp cashew nuts.
  • 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.

    How to make kesari bhaat :
  • Soak rice for half an hour.
  • Heat up ghee in a pan, fry raisins and cashew nuts, 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.


  • 200 gms Wheat flour .
  • 100 gms Ghee .
  • 100 gms Khoya / Mawa .
  • 200 gms Sugar (grounded)
  • 50 gms Soaked almond (finely chopped)
  • 4 Cardamom (small).
  • 1 inch Dalchini.


  • Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water.
  • Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.
  • Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.
  • Add cardamom seeds and dalchini. Add the above mixture of wheat flour and Khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
  • Mix well. Serve churma LADDOO in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.