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References

DAL BATI

Dal and Bati are part of the most popular food combination of Rajasthan – dal, bati and churma.

Dal is a lentil curry which is made from mixing different lentils. Usually green moong dal and yellow chana dal is used but sometimes other dals are also added. Dal is cooked with spices like turmeric, garam masala, red chilli powder, coriander powder, ginger, cumin seeds and mustard seeds and sautéed with pure ghee which give it a distinct flavor. It is garnished with fresh coriander leaves and served hot with batis.

Batis are usually made with wheat flour but sometimes millet or maize flour is also added into dough. The stiff dough  is made by adding salt, ghee, and little water into flour. The dough is divided into pieces and rounded into small balls. Traditionally batis are coked in a charcoal fire but it can also coked in grill oven. Before grilling into oven batis are boiled into water for few minutes so that they cook well. They are roasted into oven until turned golden brown. Then they are dipped into melted ghee (clarified butter) and eaten with dal, chutney etc.

In our cooking course, you will have a demonstration class where the instructor will prepare these recipes with step-by-step explanation of the procedure. This interactive class will provide you every minute detail you need to know to prepare these Rajasthani recipes.

 GATTE KI SABZI

This is a typical Rajasthani dish which exhibits a fine example of culinary art of the state. It is a main course dish known as sabzi (literally means vegetable) but there is no vegetable in it. Rather it is made with gram flour dumplings called gatte.

For making Gatte a tight besan dough is prepared by  mixing spices, oil and little water. The dough is rolled out in cylindrical tubes and boiled into water till soften. They are then put out of water and cut into rings and fried into oils till golden brown on sides. These gattas are then cooked into gravy made with curd, onion, garlic paste and other spices. The gravy is cooked separately and fried gattas are added to it and cooked together till the sabji is all set. It can be served with dal bati, roti (indian bread) or rice as well.
In our cooking course, you will have a demonstration class where the instructor will prepare this recipe with step-by-step explanation of the procedure. This interactive class will provide you every minute detail you need to know to prepare this Rajasthani delicacy.

 LAHSUN KI CHUTNEY (Garlic Sauce)

Lahsun chutney or garlic chutney is the most popular chutney in Rajasthan. This slightly spicy and hot chutney combines well with simple bajra or makki ki rotis. It is made with fresh garlic cloves, which are grinded to fine paste with chillies and tomatoes. This paste is seasoned into oil with spices till the oil is separated. This quick to made chutney can be combined with any food.

In our cooking course, you will have a demonstration class where the instructor will prepare this recipe with step-by-step explanation of the procedure. This interactive class will provide you every minute detail you need to know to prepare this Rajasthani chutney. seprated. This quick to made chutney can be combined with any food.

Popular  Rajasthani Sweet Recipe

CHURMA

Rajasthani meal is incomplete without churma. Churma is a sweet dish made with coarsely ground wheat bread crushed and cooked with ghee and sugar.
Traditionally churma is made by mashing up wheat flour baatis or ghee and jaggery, but now days many new recipes are available. There are different varieties of churma depending on the flour and ingredients used. Most commonly eaten churmas are ghehu (wheat) churma, besan (gram flour) churma, bajra (maize flour) churma.

Churmas are also prepared with different aromas by adding different essences like, rose, kewra, badam, etc. Commonly stiff dough is prepared with mixing ghee and flour of choice. Small balls are made from dough and fried into ghee till become golden brown. When cool down they are coarsely churned in grinder. Then grounded sugar, mawa (dried milk), powdered cardamom and other essences or dry fruits are added to it. Churma can be eaten fresh and can be stored for eight to ten days in a air tight container.
In our cooking course, you will have a demonstration class where the instructor will prepare this recipe with step-by-step explanation of the procedure. This interactive class will provide you every minute detail you need to know to prepare this Rajasthani delicacy.