Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner.Rajasthani Cuisine sees the use of yogurt, buttermilk, milk and ghee (clarified butter) quite a bit in the cooking. Crops like bajra (millet), jowar (barley), beans and dried lentils which can be cultivated in the region are widely popular. Saying Rajasthani’s have a sweet-tooth is an understatement. In Rajasthan sweet dishes are non even referred to as ‘dessert’ , because unlike desserts which are had after a meal, Rajasthani sweets are had before, during and after a meal. Check out this video @ bit.ly/16p4qYM
Posted on: Sun, 28 Dec 2014 02:30:00 +0000
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