Rajasthani

Question 1

What is Tikra?

Answer 1

This is a clay pot that is typically used for the preparation odd al called tikri ki dal. The much desired earthly flavour of the dal is obtained in this manner.

Question 2

Name the Cooking equipments used in rajasthan

Answer 2

Tikra
Chulah
Sigri

Question 3

What is chulah

Answer 3

In the olden days, stoves were made out of mud and cow dung cakes were the most commonly used fuel. The low flame of the chulah would cook the food slowly allowing better infusion of the flavour of the spices.

Question 4

What is sigri

Answer 4

This is an open bar – be – qued griller used for grilling kebabs such asmaas ke sooley.

Question 5

Cooking methods in rajasthan

Answer 5

The preparation methods applied in the Rajasthani cooking were first used when man discovered fire.
Another type of method that involves the preparation of the Rajasthani cooking is grilling the seasoned lamb or chicken on flat stones that are usually placed on top of burning embers.
There is also a quick cooking preparation form of the whole wheat in the Rajasthani cuisine that is cleaned and parboiled, dried, ground into particles and sifted into distinct sizes. It usually comes in four particular forms of grind sizes which further provide different textures and cooking properties for a range of food applications.

Question 6

_________ are the business communities of Rajasthan

Answer 6

MARWARIS

Question 7

MARWARIS are also known as ____

Answer 7

Banias

Question 8

What is a thali

Answer 8

A thali is a large metal plate and has an arrangement of many small bowls called katoris which consist of vegetables and accompaniments.

Question 9

What do MARWARIS mostly consume

Answer 9

These people are mostly vegetarian and some of them even do not include onion and garlic in the food.

Question 10

Who is allowed in the MARWARIS kitchen

Answer 10

Only the ladies of the house or a professional cook calledMaharaja are allowed to enter it.

Question 11

Non vegetarian food is also consumed, specially by the ______

Answer 11

Rajputs

Question 12

Curries generally are made from ________.

Answer 12

Besan and curds

Question 13

What does the daily food of Rajasthan include

Answer 13

The daily food in Rajasthan generally includes roti (bread) made of wheat, millet, barley or maize with gatte-ki-sabzi, pickles, and curries.

Question 14

What is laal maas

Answer 14

These red meat are made using lamb, yoghurt, onions, and garlic. This dish uses a typical chilli called manthania chilli that is indigenous to Rajasthan. This dish is uniquely smoked with cloves to give an enriched flavour to the meat.

Question 15

Safed maas

Answer 15

It is a signature lamb preparation from Rajasthan. Its white curry is made from the use of fresh coconut kernel paste, white pepper, cashew nuts, poppy seeds, almond, etc. along with yoghurt and onion paste laced with powdered spices such as cardamom and cinnamon. Safed Maas is favorite dish of the Kachchwaha family of Jaipur.

Question 16

Khud khargosh

Answer 16

Khud Khargosh (Hare or rabbit meat cooked in a pit) is a Rajput specialty during summer in Rajasthan, when the hare is lean. The hare is skinned and stuffed with spices, wrapped in dough and finally in layers of mud-soaked cloth. The ambrosial result is meat perfectly blended with the spices and dough.

Question 17

Gatte

Answer 17

Rajasthani gatte are made by kneading gram flour with yoghurt, mustard oil, dried fenugreek leaves, turmeric, and salt into a dough. The dough is rolled into long cylindrical shapes and poached in salt water. The gattes are then cut into 1 inch long pieces and deep fried. This is now simmered in yoghurt – based yellow gravy.

Question 18

Missi roti

Answer 18

This is avery famous bread prepared by kneading gram flour, wholewheat flour, chopped onions, and green chillies into a dough. The chapattis are rolled out from this dough and cooked on a tawa.

Question 19

Desserts

Answer 19

Halwa - Puri for example makes a famous combination.
Halwas and Chakkis are a must on most festive occasion. A variety of dal ka halwas are made using lentils such as Moong Dal ka Halwa, made of green gram (split) or semoina (Sooji ka Halwa).
Ajmer is famous for its Sohan Halwa. Chakkis are also similar to halwa- Besan ki Chakki is an all time favorite. The state is also known for the many varieties of laddus
Motichur ka Laddu, Besan ka Laddu, Dal ka Laddu and the unique Gaund ka Laddu eaten mostly in winter
Kheer is a milk-based sweet dish. Kheer is cooked in variations such as with the more common rice or with Vermicelli (Seviyan Kheer). Makhane ka Kheer and Jhajharia are also diary based recipes
The Rabri topped Jalebi of Rajasthan, Malpuas of Pushkar, Dil Jani of Udaipur, Mishri Mawa of ajmer. Firni, Kalakand, Kaju Katli and Mawa Kachori