Rajasthan- Varieties of dishes
Each state of India has the traditions while in the department of food. Rajasthan has many traditional dishes and specialties in food items. Some of the recipes are derived from the Mughals with the own unique flavor. Some of the famous dishes of Rajasthan are
Dal Baati Churma-
Probably the Rajasthan’s best favored and famous meal is Dal, Baati, Churma. Curma is a sweet dish completely made with grinded cereals. Dal is prepared with five varieties of lentils tempered with ghee, and spices. Baati is made of wheat in ball forms where it is cooked, steamed and fried.
Spicy used in the dishes-
The use of fresh herbs and condiments in Rajasthan leads to the use of species in all the flavorings dishes. In all the dishes the spices are used in accordance to the taste and local cuisine type. Some of the spices such as amchoor, asafoetida, cardamom, carom seeds, cinnamon, cloves, corriander seeds, cumin seeds, dried ginger, fennel seeds or aniseed, fenugreek seeds, garlic, kasuri methi, mustard seeds, nigella seeds, turmeric etc are used in the dishes to have a unique taste in the dishes.
Some of the delicious food items that are the made with the special taste of Rajasthan. The list of dishes that are that are delicious such as Dai Shorba, Tamatar Shorba, Ker Sangri, Mangodi Alu ki Shak, Jaisalmeri Chane, Besanwali Bharwan Mirch, Kadhi and Gatte ki Subzi are some of the delicious dishes that are found in Rajasthan.
Meaty Matter -
The Rajasthani families have not many restrictions in eating, as the Rajput were known as the hunters and the dishes in the non vegetarian are widely cooked by the people of Rajasthan. The meat is mainly of hare, wild boar, deer, Safed Mans. They are done with the spices including red chillies, dry fruits, baked in the gravy of cashew, cream, coconut, almonds, powdered spices of cardamom and cinnamon.
With the climatic conditions the dairy farming where the milk products from Goat, camel are mostly used. The dairy products are the addition to the Rajasthani cuisine because of the Camel’s milk is thicker and contains rich yoghurt, butter, ghee, paneer. All these products are used in the day to day usage in the Rajasthani dishes.