We now move on to the Land Of Kings – Rajasthan. This is the largest state of India and is ituated at the western side of the country. It shares its boundaries with Gujarath, Madhya Pradesh, Uttar Pradesh, Haryana and Punjab. I have made so many dishes from Rajasthani cuisine and once I made a complete thali too. Dall Baati Churma is a very famous combination dish from Rajasthan. Here are some of the dishes I tried from their cuisine. Rajasthani Thali, Daal Baati Churma, Ghevar- rabdi, Moong Dhal Halwa, Churma Ladoo, Mathri, Matta Chaas are the dishes in my blog. When ever I want to try out Rajasthani recipes my first choice is Priya’s blog. She is a Rajasthani and she has so many authentic recipes. Today’s dish is also from her space. Unfortunately she has stopped blogging but you can read all her wonderful posts if you happen to visit her blog. When I first read the recipe, I was so skeptical to try it. With green chillies as the main ingredient, I was afraid that it will be too hot. But once they got cooked in cream, it reduced the heat from chillies. It was a nice side dish for any rice. Sauteeing the chillies in ghee renders the dish a nice and rich flavour. This is a speciality of Bikaner but now is prepared all over Rajasthan.
Recipe Source: Priya
Red Chilly Powder 1/4 tsp
Turmeric Powder-1/2 tsp
Fresh Cream- 1/2 cup
1. Cut chillies into small slices.
2. Heat ghee and add the chillies.
3. Add turmeric, red chilly and salt and saute for 2 minutes.
4. Reduce flame and add the cream.
5. Cook it on low flame until ghee starts separating.
6. Remove from flame and serve.
Saute them in ghee with the spice powders and salt.
Cook until ghee separates.