Top 5 Easy North Indian Recipes for Breakfast

    Top 5 Rajasthani Dishes Recipes

Rajasthan is famous for its history and land of maharajas. we all well known about the rich culture of rajasthan as well. Rajastani love their foods and it's evident in their preparations. Dal bhatti churma and Laal Maas are the most famous dishes of the state.Every food enthusiast must have tasted them at least once.
Rajasthani cuisine is one of the rare cuisines of India that has unique and never-ending platters. Your trip to Rajasthan is incomplete if you don't have  experienced their scrumptious dishes. Here are 5 dishes from the land of maharajas which can be can tried at your home.

                                                             1. Daal Baati Churma

- To prepare the baatis, take a  bowl and add some wheat flour with rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in the size of a ping pong ball. Meanwhile, heat a gas tandoor and roast the dough balls on low heat for sometime. Make sure they are brown and crusty.

- Then, break open from the top and pour some fresh ghee on the halves. Then to prepare the daal, wash all the dals together add 1 cup water and a pinch of turmeric. Pressure cook the dals till 2 whistles. Allow the cooker to cool and remove the dal.

 - Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan over medium flame, add the cumin and coriander seeds. Once they splutter, add ginger. Then add the paste of spice powders and fry for a minute, add cooked dal.

- Then add the remaining water and stir well. Bring it to a boil. To get that extra zing, add lemon juice in it, check and add salt if required. Garnish with chopped coriander. Serve hot with freshly prepared baatis and serve it hot with daal.

                                                                   2. Laal Maas

- In a deep bottomed pan add ghee. Once hot, add cinnamon sticks, cardamom and bay leaves. Sauté for 3-5 minutes.

- Now, add the washed mutton pieces, onions, ginger-garlic paste, yogurt, turmeric and salt. Cook     covered on a low flame till the mutton pieces turn soft.

- Add the powdered spices (except garam masala) and cook till oil starts separating from the meat.
- Now, add one cup water, garam masala and again simmer for 5-7 minutes.
- Serve hot with streamed rice or paratha.

                                                                     3. Kair Sangri

- Place the pressure cooker on full flame and pour some water in it along with the ker, green beans and salt. Mix well and cover with a lid. Cook till 3 whistles and then keep it aside for some time.
- Now, place a nonstick pan over medium flame and pour vegetable oil in it. Once the oil is hot enough, add red chili powder, asafoetida, chopped dry red chili and carom seeds in it. Saute for a minute.
- Pour the pressure cooked mixture prepared in the first step into the pan along with salt, raisins, dry mango powder, coriander powder and turmeric powder. Cook well for 2-4 minutes on medium flame.
- Your kair sangri is now ready to be served. Transfer it to a separate bowl and enjoy with your family and friends.

                                                                      4. Gatte ki khichdi

- Combine all the ingredients for the gattas in deep bowl and knead it into stiff dough, using water.
- Divide the dough into equal portions and shape each portion into a long thin cylindrical shape. Cut the gattas into small cube pieces and keep aside.
- Boil the water into a deep pan and cook the gattas for 5-8 minutes. Drain and keep aside.
- Heat the enough oil in deep bottom pan, deep fry the gattas till to golden brown and drain them on tissue paper and keep aside.
- Wash and clean the dal and rice together. Soak the rice and dal in water for 10-15 minutes.
- Boil the 2 1/2 Cup water in deep pan, add rice and dal together, cover and cook till to done. Keep aside.
- Heat the oil or ghee in a deep non-stick pan.
- Add cumin seeds, mustard seeds, cloves, peppers, red chilies and asafoetida and saute few seconds.
- Add ginger, garlic and green chilies and saute again few seconds.
- Add turmeric powder, cooked rice and dal, fried gattas, fried onions and salt and mix well.
- Cook on medium flame for 2 minutes more and stir continuously.
- Serve hot with curd and pickle.

                                                                   5. Booda Raita

- First warm water in a pan on stove top or in the microwave.
- add the boondi in the warm water and let them get soaked for 9 to 12 minutes.
- drain this water and lightly press the boondi in your palms, to squeeze the water from them. don't mash them up.
- whisk the curd in a bowl.
- add the boondi and mix.
- add all the dry spice powders, chopped mint leaves/coriander leaves, including salt. stir the raita well.
- garnish boondi raita with mint leaves or coriander leaves.
- the boondi raita can be served cold or at room temperature. they go well with biryani or pulao or any rich based dishes like jeera rice.

Culture of Rajasthan that makes it one of the most tourist-oriented states in India. Attithi Devo Bhava means to treat your guests like as you would treat God. So finally guys we have shared some tasty and delicious recipes of rajasthan and you can try these recipes at your home and make your attithi happy.

Thanks
 (Shivani Sharma)