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Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi .
Ghevar is a disc-shaped sweet cake made with flour, ghee (clarified butter), and soaked in sugar syrup. [12] [13] Flour, ghee, milk, and water are mixed to make a batter.The batter is then poured in ghee in disc shape and is fried to a golden honeycomb-like texture. [14]
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar [4] [5] region of Rajasthan, India. [6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. [7]
Mirchi Bada or Mirchi Vada is a vegetarian fast food dish native to Jodhpur in the Indian state of Rajasthan. [2] [3] The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown. [4] It is served hot with tomato sauce or occasionally with mint and ...
Rajasthani desserts (12 P) Pages in category "Rajasthani cuisine" The following 35 pages are in this category, out of 35 total. This list may not reflect recent ...
A carpet seller in Jaipur. Rajasthan is famous for textiles, semi-precious stones and handicrafts as well as for its traditional and colorful art which often features ballads. Rajasthani furniture is known for its intricate carvings and bright colors. Block prints, tie-dye prints, Bagru prints, Sanganer prints and Zari embroidery are famous.
Rajasthani Jains do not eat after sundown and their food does not contain garlic and onions. Rajputs are usually meat eaters; however, eating beef is a taboo within the majority of the culture. [66] [67] Rajasthani cuisine has many varieties, varying regionally between the arid desert districts and the greener eastern areas.
Rajasthani food. Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Thus, pickles of Rajasthan are quite famous for their tangy and spicy flavour.