Rajasthani Flashcards
What is Tikra?
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.
Name the Cooking equipments used in rajasthan
Tikra
Chulah
Sigri
What is chulah
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.
What is sigri
This is an open bar – be – qued griller used for grilling kebabs such asmaas ke sooley.
Cooking methods in rajasthan
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.
_________ are the business communities of Rajasthan
MARWARIS
MARWARIS are also known as ____
Banias
What is a thali
A thali is a large metal plate and has an arrangement of many small bowls called katoris which consist of vegetables and accompaniments.
What do MARWARIS mostly consume
These people are mostly vegetarian and some of them even do not include onion and garlic in the food.
Who is allowed in the MARWARIS kitchen
Only the ladies of the house or a professional cook calledMaharaja are allowed to enter it.
Non vegetarian food is also consumed, specially by the ______
Rajputs
Curries generally are made from ________.
Besan and curds
What does the daily food of Rajasthan include
The daily food in Rajasthan generally includes roti (bread) made of wheat, millet, barley or maize with gatte-ki-sabzi, pickles, and curries.
What is laal maas
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.
Safed maas
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.
Khud khargosh
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.
Gatte
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.
Missi roti
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.
Desserts
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
