Historical Background Of Rajasthan

Rajasthan is one of the 28 states of the Indian Union.During the British rule this part of the land was known as RAJPUTANA i.e. the land of Rajputs, who were the main rulers of the various feudal states existing at that time. The formation of Rajasthan in its present form has come in gradual sates after the independence of the country. In the first state four eastern states of Alwar, Bharatpur, Dholpur and Karauli (all makes Mewat area) united together on 17th March 1948 to form a union called Matsya Sangh. On 25thMarch 1948 10 more states (Banswara, Kushalgarh, Bundi, Kota, Tonk, Jhalawar, Pratapgarh, Shahpura, Kishangarh and Dungarpur) of southeastern and southern Rajputana joined together to form another union named East Rajasthan. Soon thereafter Udaipur state (Mewar) also joined this union on 18th April 1948 and the name was changed to United Rajasthan. Thus 15 states of Rajasthan formed their own confederation. It was on 30th March 1949 that the remaining four states viz. Jaipur, Jodhpur, Jaisalmer and Bikaner joined this confederation and the area came to be known as Greater Rajasthan. The principalities of Lawa & Neemra also joined this. This day of 30th March is now celebrated as Rajasthan day. On 15th May 1949, the Matsya Sangh was merged into Greater Rajasthan and now the confederation named asUnited Greater Rajasthan. Sirohi was the only state, which had not joined this federation so far, and this state joined it on 26th January 1950. Ajmer-Merwara region was for long under direct British rule and it was merged with Rajasthan in November 1956 on the recommendation of the report of State Reorganization Commission. At that time, the Bhanpura tehsil of Madhya Pradesh and Abu Tehsil of Gujarat were also merged with Rajasthan. In it's present form Rajasthan is the largest state of india having 342239 km2 area.The total population of Rajasthan as at 0:00 hours of 1st March 2001 stood at 56,473,122 as per the provisional results of the Census of India 2001. In terms of population it holds the eighth position among the States and Union territories in the country. There are 32 districts in rajasthan

Cuisine Of Rajasthan
Rajasthan, the land of colors and vibrancy, is a delight for travelers. Rajasthan is not only famous for its famous Palaces and Forts, its also has the traditions food and dishes to offer. They also had a large variety of delicious foods items which is really yummy for the visitors along the parts of the world. Besides its historic monuments, Rajasthan is also known for its mouthwatering Cuisine. Cuisines of Rajasthan are predominantly vegetarian, having a wide variety. It is quite spicy. The ghee is the integral part of most of the preparations. The Dal-bati is the most popular dish of Rajasthan. The specialty of the cuisines of Rajasthan is the lack of green vegetables, abundant use of lentils, legumes and pulses. The milk, buttermilk and curd are used instead of water to prepare the gravy.

As you travel to Rajasthan, sample some of the famous Cuisine of Rajasthan such as dal-bati and Besan Chakki. Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use the minimum of water and prefer and clarified butter. Dried lentils, beans from indigenous plants like sarigri, ker, etc are liberally used. Gram flour is a major ingredient

here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. Bajia and corn is used at! over the state for preparations of rabdi, kheechdi, and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.

The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The spice content is quite high in comparison to other Indian cuisines, but the food is absolutely scrumptious. Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries and delicious sweets. There is an enormous variety of sweets in Rajasthan, which are relished and savored by all. In Rajasthan, the sweet dishes are had before the meal, with the main course and after the meal unlike other desserts. Therefore, sweet dish is never called dessert in Rajasthan. When a guest arrives in the house of a Rajasthani, he/she is served food in a proper manner. Self service concept is considered rude and thus it does not form part of the etiquettes of Rajasthanis. The cooking style followed in Rajasthan is based on the natural climatic conditions of this desert land. There is scarcity of water and fresh green veggies in the state of Rajasthan, which has an adverse impact on its cooking. In the desert belts of Rajasthan, it is preferred to use milk, butter milk and butter in larger quantities to minimize the amount of water while cooking food. Dried lentils and beans obtained from native plants like sangria are used

extensively in the preparation of Rajasthani dishes. Gram flour is the major ingredient in the making of a couple of delicacies such as "pakodi" and "gatte ki sabzi". Powdered lentils are liberally used in the preparation of papad. Rajasthanis are quite fond of chutneys, which are prepared using different spices such as coriander, turmeric, garlic and mint. Out of all the Rajasthani dishes, dal bati churma is perhaps the best known. For those who are in a lookout for variety, Rajasthan has a lot to offer. Infact, as you travel from one part of the state to another, you'll find that every region has something unique, which reflects in its food as well. There is a popular sweet of each region like Mawa Kachori of Jodhpur, Rasogullas of Bikaner, Ghevar of Jaipur, Malpuas of Pushkar etc.

Preparation Methods for Rajasthani Cooking

Although no specific method which is special is used while preparing your Rajasthani cuisine, nevertheless there are various methods used in the preparation process of the Rajasthan cooking. If you are looking for perfect results to stem out then it is better to stick to the old traditional manner of preparing your Rajasthani cuisine. Some of the few cooking methods and styles applied in Rajasthani cooking are the many and highly distinctive in their nature. The preparation methods applied in the Rajasthani cooking were first used when man discovered fire. A lamb or

chicken which is usually prepared with rice, spices and water is prepared in a highly simple manner. 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.

Special Equipment for Rajasthani Cooking

Very little special equipment would be needed to prepare your Rajasthani cuisine. Pots and pans those are non-sticky of course as they make the best utensils for simply any type of cooking, so try getting a hold of a few of those if you do not have them already. Moreover, using wooden stirrers in place of stainless steel ones is the best choice always. Even so, it is always exciting to know about and if you wish to cook with specialized Rajasthani equipment. If you are a creative and innovative cook and want to prepare your Indian meal in the true traditional Rajasthani Indian style then it will not be a bad idea to invest into getting a Tawa. The traditional Rajasthani breads such as chapattis, parathas and rotis are all made using the tawa. Karahi is another deep frying pot which looks quite like a Chinese wok but it is heavier and deeper than the former. The karahi makes a great alternative for ordinary deep frying recipes. Commonly the meat dishes are prepared in the karahi. Other than the traditional Indian tawa and karahi, spice grinders, food processors or electric blenders are always useful to make your cooking easy and joyful. Getting a hold of a few metal skewers for meat and vegetable threading is also a handy utensil. Other than that, electric spice grinder or a simple pestle and mortar are invaluable for grinding small quantities of spices.

Food processors or electric blenders usually save a lot of your cooking hours and make your preparation of the Rajasthani cooking even easier.

Rajasthani Food Traditions and Festivals

India is a country which is rich in its traditions, customs and festivals. There are some really interesting and vital aspects relating to food and cookery in the region of Rajasthan. The best possible food is prepared for guests even if the other members of the family have to go without eating. A guest is normally given a seat or the place of honour at the head of the room. To quench the guests thirst, tea is first brewed and served many times over cool beverages are also served instead of tea.. While the guest is drinking and having a conversation with his host, all the women of the family are greatly involved in the preparation of food. Special dishes and food are prepared for the New Year. Weddings, birth of a child, etc all call for the Rajasthani cuisine to be laid out and served to their guests. On the whole, the Rajasthani people love an excuse for a party. Births, circumcisions, engagements and weddings are celebrated in a grand style, with great amount of food dishes and tasty desserts are prepared and served.

Serving Or Eating Style and Traditions

Eating Habits of Rajasthan The personal preferences of the people about food are very much varied. The Rajput warrior was not averse to hunting, killing game to put in his pot at night. The Vaishnavas, followers of Krishna, were vegetarian, and strictly so, as were the Bishnois, a community known for their passion to conserve both animal and plant life. Even among Rajputs, there were enough royal kitchens where nothing other than vegetarian meals were cooked. The Marwaris of course, were vegetarian too, but their cuisine, though not too different from the Rajputs, was richer in its method of preparation. And then there were the Jains too, who were not only vegetarians, but also the ones who would not eat after sundown, and whose food had to be devoid of garlic and onions which were, otherwise, important ingredients in the Rajasthani pot.

Main Dishes of Rajasthan

Rajasthan is known for tough people and tough food. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes Includes:

Bajre ki Khichdi- Khichdi is an easy to digest healthy Indian food

preparation made from rice and lentils. It is a very popular dish across India and other countries. The dish is widely prepared in many Indian states like Gujarat, Maharashtra, Rajasthan and Bengal. Vegetables such as cauliflower, potato, and green peas are commonly added.

Kalakand Also Known as Mishri Mawa- Kalakand is a popular Indian

sweet made out of solidified, sweetened milk and cottage cheese. Famous after its originating place Alwar this is become commonly known as Alwars Kalakand (Milk Cake), which tempts everybody with its rich aeroma. Kalakand or Mishri Mawa sweet is so renowned for its excellent taste that even a street is named in Alwar after this particular dish.

Besan Ki Chakki- Dilkushar, popularly known as besan ki chakki, is a

traditional Rajasthani sweet made of Gram flour. Gram flour is a major ingredients here and used to make some of the delicacies like Khatta, gatta ki sabji, pakodi, powedered lentile are used for mangodi, papad. This mithai is also called Besan ki Chakki or Mohanthal usually made at weddings and on special occasions.

Dal Bati Churma-Dal Bati Choorma is a Rajasthani Dish which has

three main servings - Dal(lentil), Bati (baked wheat balls) and Choorma (sweet cereal powder). Dal is served with Bati and Churma. The preparations take longer as compared to other Indian dishes as all the three servings are prepared separately. It is one of the most common preparation in all kinds of functions, including religious occasions, wedding ceremonies and birthday parties in Rajasthan.

Moong Dal ka Halwa- Moong Dal ka Halwa is a unique sweet dish

of lentils sweetened with milk and sugar. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. Moong Dal ka Halwa is a very popular dish across India and other countries. This dessert is very common in the States of Uttar Pradesh and Rajasthan. It is considered to be auspicious for Holi and Diwali and it even features on wedding menus.

Sweet Dish of Ajmer- Sohan Halwa- Each region has its own special
food item that is identified with the town or city. While trying the various

delicacies dont miss out the Sohan Halwa of Ajmer, Rajasthan. Native Rajasthanis have a unique style of coupling the sweet dishes with the main (bread/roti/puri) course instead of or in addition to vegetables or meat. Halwa Puri for example makes a famous combination. Here again we find a great use of pulses, legumes, diary products etc and a unique style of rustling up the desserts. A great use of clarified butter (ghee) characterizes the sweets.

Jodhpuri Mawa Kachori- A number of Indian delicacies have

originated in Jodhpur . To name a few, the delectable Makhaniya Lassi, Mawa Kachori, Pyaaj Kachori, Hot & Spicy Mirchibada, Lapsi (a special kind of dessert made with wheat, Jaggery, and ghee), Mawa Kachori is a sweet made of mawa stuffed in kachori. It is a very special and prestigious dish originated from Jodhpur, Rajasthan. It was invented by Rawat Mishthan Bhandar, Jodhpur . Hence, the Mawa Kachori of Rawat Mishthan Bhandar is considered as best in the town. Rajasthan Famous Sweet Ghewar-Ghewar is a delicious Rajasthani sweet, consists of rounded cakes of wheat flour which suger syrup is poured. Ghewar sweet known for its matchless sweetness comes in varieties such as plain, desi ghee, paneer and mawa. Paneer ghewar is garnished with paneer and is highly demanded for their tasty flavor. It is generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival. The demand for Ghewar remains high during the Teej which marks the beginning of a series of fairs and festivals, which are celebrated throughout the autumn and winter months in Rajasthan, culminating in the spring festival of Gangaur.

Mirchi Vada -Snacks in Rajasthan vary from deep fried Samosa and
Mirchi Bada to the lighter Bhujiya. But every snack has a distinctive flavor and texture, to suit everyones palate. Mirchi Bada, is a spicy Rajasthani snack consisting of chili (Mirchi) and potato stuffing, served hot with tomato sauce or occasionally with mint and tamarind chutney.

Pyaz ki Kachori A Spicy Dish- Rajasthan has its own specialty

and the most popular food is the combination of dal, bati, churma but for the adventurous traveler, willing to experiment, there is a lot of variety available. Besides spicy flavors Jodhpur region is famous for its pyaz ki kachori. Pyaz ki kachori originated from Jodhpur. Although now, this spicy circular shaped fried dish is popular throughout Rajasthan and in fact the whole country.

Rabdi - A Delicious Sweet Dish- The Sweets in Rajasthan is as diverse as

the state itself. In some areas it is simple and basic while in others it is exotic and elaborate. Besides spicy flavors, each region is distinguished by its popular traditional food Mirchi bada, pyaz ki kachori and doodh ladoos from Jodhpur, malpuas from Pushkar, bhujia, papad and rasogullas from Bikaner, mishri mawa, ghevar and rabri from Jaipur... the list is endless.

Spicy Dishes of Rajasthan

The lack of fresh herbs and condiments are the reasons behind the restricted use of these in the Rajasthan cuisines, which sees remarkable use of spices in the dry, powdered form.

Red chilies in Rajasthan are popular all over the world. They are used whole or in the powdered form. Other commonly used spices are powdered turmeric, coriander seeds, cumin seeds, fenugreek seeds, garlic, dried ginger, nigella seeds, fennel seeds, carom seeds, amchoor, cloves, mustard seeds, asafetida, kasuri methi, cardamom, cinnamon, etc.

Gatte Pulao Rajasthan

One of the best known Rajasthani dishes is the mixture of dals (lentils), ati (baked wheat ball) and churma (powdered sweetened cereal). Another distict local Rajasthani dish is their curry. The color of their is brilliant red and not the usual brown or gold in color. Despite its red color, it is not as spicy as the curries we know. Each region too in Rajasthan is known for their sweets. In Jodhpur, Mawa Kachori is a favorite; in Pushkar, there are Alwar Ka Mawa and Malpuas; Rasogullas in Bikaner and Ghevar in Jaipur. Sweets or sweet-ladoos of Jaisalmer & Jodhpur, Jalebis of most big cities, Malpuas of Pushkar, Rasgullas of Bikaner, Ghevar & Mishri Mawa of Jaipur, Dil Jani of Udaipur, Sohan Halwa of Anmer, Til Papadi of Beawar and Mawa of Alwar are also known for its mouth-watering taste.

Delicious Dishes of Rajasthan

The unique soups like dai shorba and tamatar shorba are served as the starters. Some of the popular cuisines of Rajasthan are: Ker Sangri (made from ker and sangrita, the local beans cooked in the buttermilk with raisins and spices) Mangodi Alu ka Shak (a dish of dal dumplins and potatoes) Jaisalmeri Chane (chick peas cooked in the sour gravy) Besanwali Bharwan Mirch (big green chilies with the stuffing of gram flour and spice mixture) The combination of gram flour (besan) and yoghurt is used to prepare the traditional gravies. Kadhi and gatte ki subzi are the best examples of such combinations.

Staple Food Diet In Rajasthan

The state itself, its inhabitants and their rich culture, Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. The Rajasthani platter is a gastronomic delight and it is a part of todays urban Indian culture to indulge in Rajasthani food festivals. The food style of this glorious desert state of India has been affected by the natural topography and indigenously available ingredients like most other civilizations of the world. A lack of leafy green vegetables, a pronounced use of lentils, pulses, legumes and the use of milk,

curd and buttermilk in place of the water in the gravy marks the essentials of Rajasthani cuisine. Rajasthan Food is an experience to be cherished.

Dal-Baati-Churma: Dal, Baati, Churma is probably Rajasthans most favored and famous meal. Curma is a favorite sweet dish (made of coarsely powdered cereals) prepared to mark a special occasion or to honor a special guest. It is mostly had in combination with Panchmel Dal or simply Dal (five varieties of lentils slow cooked over coals and tempered with a generous helping of ghee, dry red chillies and spices) and Baati (balls made of wheat, thrice cooked- steamed, baked and fried).

Pickles and Papads:

Pickles and chutneys of Rajasthan are famous accompaniments to their main fare. Tamatar ki Launji, Lehsun ki Chutney, Imly ki Chutney Aam Launji and Pudina Chutney are common tidbits that give a bland meal the tang required and have excellent digestive properties. Moong Dal Papads, Masala Papads, Mangodis, Pakodis and Badis are used instead of vegetables in many dishes.

Spicy Stories:
Scarcity of fresh herbs and condiments leads to a restricted use of these and a pronounced role of spices that may be used dry and powered. A preference for flavorings which can be stored for long times in normal weather conditions characterizes the local cuisine. Red chillies of Rajasthan are famous worldwide. These may be used either whole or coarsely powdered. They lend the gravies not only a bright red/orange color but also their fiery, scalding flavor. Other spices commonly used are powdered turmeric (haldi),cumin seeds (jeera), corriander seeds (dhania), fennel seeds or aniseed (saunf), fenugreek seeds (methi dana), nigella seeds (kalonji), carom seeds (ajwain),

cloves (laung or loong), garlic, dried ginger (soonth), amchoor (dried mango powder), mustard seeds (rai), kasuri methi (dried coarsely powdered fenreek leaves), asafoetida (hing), cinnamon (dalchini), cardamom (elaichi) etc. These are generally powdered in a heavy iron mortar and pestle just before adding to the food to retain their coarse texture and natural flavor.

Meaty Matter:
Most Rajasthani families abstain from meat eating and are strict vegetarians, not only due to the costs incurred but also due to religious dictates. However the Rajput clan was always known to enjoy a hearty hunt (shikar) and the royal chefs (Khansamas) would delicately cook the days capture and incorporate the dish into the night menu.The women of the household never involved themselves in cooking the meat which they considered impure. The men themselves or their cooks rustled up the meaty delights. Thus the meat prepared was mainly of hare or rabbit, wild boar or deer or game birds. Thus meat dishes were classified into Lal Mans (red meat) or Safed Mans (white meat). The Lal Mans was prepared in rich gravy of tomatoes and spices such as the scalding red chillies. The white meat was however was stuffed with dry fruits such as raisins and pistachio and slow cooked in a gravy of cashew, cream, coconut and blanched almonds and laced with powdered spices such as cardamom and cinnamon. Khud Khasrgosh and Sula are the two most famous meat preparations of the region. The influence of the Mughal association led the Rajputs to take an interest in the barbequed boneless preparations of tender meat called Kebabs.

Diary Delights:
The climatic conditions and the vegetation available do not allow for prosperous diary farming. However, the ingenious natives have found excellent substitutes. Goat and camel milk form the basis of the various diary products used in Rajasthani cuisine. Camels milk is thicker and richer and

produces excellent yoghurt (dahi), butter, ghee, malai, khoa and soft cheeses such as paneer. These products are used lavishly in the cuisine as ingredients of the gravies and in the preparation of sweet dishes. The thick hot milk is an everyday beverage and is taken laced with a dash of cinnamon or a pinch of turmeric. Chilled Lassi (sweetened whipped curd) and Chas (buttermilk) are served in the households instead of tea or coffee as these are known to combat the scorching heat.

Bread Basket:
Bread rather than rice forms the staple food of the Rajasthanis. This is because rice does not grow well in these dry sandy soils. Rice is used in the pulaos and such preparations in the Rajput households but it does not form the staple main course of most households in the state. Wheat breads such as rotis are indeed the staple food. Wheat products such as atta (wheat flour), dalia (cracked wheat) and maida (refined flour) are commonly used to make the bread. Chapattis and Parathas are unleavened flat bread that are cooked on the direct flame and served dry or shallow fried. Puri and Kachauri too are smaller pieces of bread and these deep fried till they are crisp, golden and fluffy. Laapsi, made of dalia is an all time favorite. Missi Roti and Tikadia are shallow fried rotis stuffed with an assortment of spices. Due to the natural habitat of the region, jowar (sorghum), bajra (pearl millet) and makai (corn) grow well. The flour of these are used very often to make rotis and make nutritious substitutes to the ordinary roti such as Jowar ki Roti, Bajre ki Roti, Chane ki Roti etc are common household variations of the wheat rotis.

Sweet Traditions:
And how can you miss out on the sweet meats? Native Rajasthanis have a unique style of coupling the sweet dishes with the main (bread/roti/puri) course instead of or in addition to vegetables or meat. Halwa - Puri for example makes a famous combination. Here again we find a great use of pulses, legumes, diary products etc and a unique style of rustling up the

desserts. A great use of clarified butter (ghee) characterizes the sweets. These are over cooked and often chashni (caramel) based. 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 semolina (Sooji ka Halwa). Laddu, Besan ka Laddu, Dal ka Laddu and the unique Gaund ka Laddu eaten mostly in winter months due to the heat it imparts to the system are the states specialties. A number of diary products are also effectively used in making desserts. 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 cooked only by the natives of the state. Ghevar (a specialty of Jaipur) of is probably the most intriguing of sweets prepared in the state. It is a must have on Makar Shankaranti, a festival that usually falls around the 14th of January every year. The Rabri topped Jalebi of Rajasthan is legendary. Malpuas of Pushkar, Dil Jani of Udaipur, Mishri Mawa of Ajmer have claimed the hearts of international tourists. Firni, Kalakand, Kaju Katli and Mawa Kachori are other all time favorites. Snacks And Other Delights: Rajasthans lip-smacking snacks and crunchy delights have made a name for themselves all over the world. Bhujia, Boondis, Sohali, and crisp Nimkis are the classic recipes of Rajasthani snacks. These can be stored and used over a long period of time. Chillas, Dahi Badas, Dahi Kachauris and Kanji Badas make for lighter meals and need to be consumed soon after preparation. Digestive drinks are served instead of aerated drinks in the ordinary household. These drinks such as Jal Jeera, Pudina Nimbu Pani and Kairi ka Paani are also known to cool the system down.

Rajasthani Kitchen:
The traditional Rajasthani kitchen is devoid of the modern amenities such as ovens, burners and even the LPG. The oven is often a brick and mud chulha that burns on coal or dried cakes of camel dung. The rotis etc are cooked on direct flame and this is believed to be therapeutic. Heavy brass utensils and thick bottomed pots and pans (such as kadhai, tawa and haandi) serve the style of cooking best. Mortar and pestle are used extensively to grind and wooden spoons and ladles complete the picture of a Rajasthani kitchen.