Wonderful Recipes to try!!! What are the non-vegetarian delicacies of Jodhpur? I heard there is a special 'lal maas' in the Jodhpur cuisine. Can you please share some information. :thankyou2:
wow gayatri........that made my mouthwatering....yummmmmm...Thanks if you could post pictures it would be "sone pe suhaaga"
Thanks for wonderful recipes. Dal bati and gatta curry are also very famous from that region. Kindly post the recipes.
Dear Gai, mmmm........everything seems to be so yummy... Once i had gone to my usual goldsmithwala and he gave me eat dal bati.... it was so awesome...my mouth is watering, just thinking of it...... i wish u can send dal bati churma thru this post, how joyful it would be???? Luv Shashu
Wow! I'm overwhelmed by your responses and the matter of fact that you are loving it. Yes, Dal-baati-churma has almost become synonymous to Rajasthan. I'll be happy to post for you the recipe quite soon. So watch this space. Till then keeping you waiting with a tempting pic of Dal-baati-churma.
Thank you MrsV for your loving words. See you in Jodhpur and here's your welcome Pyaaz ki Kachori with love from Jodhpur. Sorry for the virtual treat as of now......:coffee
Hi Sabina, <st1:city><st1lace>Jodhpur</st1lace></st1:city> is a paradise for all hard core non vegetarians. The food here is spicy and delicious, laal maas being the most famous along with the grilled kebabs and tikkas. 'Lal' means red, while '<st1lace>Maas</st1lace>' means meat. It is also called Lal Gosht. 'Gosht' basically refers to goat meat. This is a popular recipe from Rajasthan. In modern kitchens, this is the most misinterpreted Lamb dish. The red color actually refers to whole red cayenne peppers floating around in the dish. There is no Degi Mirch (Paprika) in it to give it a crimson color. Many restaurants add tomatoes, but tomatoes were rarely used in Rajasthan. In Bharatpur, tomatoes were not grown till after the partition, when Punjabi refugees started to plant them.
Bafla-dal recipe Hello Everybody, You must have enjoyed the baati recipe in the other thread 'IL Dal-baati-churma Fan's Club'. I think Vidya and many others were looking for Bafla recipe. Enjoy!!! Bafla is a non leavened bread from Rajasthan region of <st1lace w:st="on"><st1:country-region w:st="on">India</st1:country-region></st1lace>. These are soft and chewy and are delicious with a simple dhal or curry. Bafla preparation like any other Indian bread, requires no yeast or fermentation. However, sourdough maybe added for nice sour flavor and to make it softer. Ingredients: For the Bafla baati: 2 Cups whole wheat flour 1/2 Cup sourdough (optional) 4 Tbsp oil 1 tsp salt water for kneading For the Daal: 2 Cups moong dal 1/2 cup onion, chopped 1 tsp salt 2-3 green chilies, chopped 1 Bay leaf 1/2 tsp of Dabeli masala or other 2 1/2 Cups water Coriander leaves for garnish Juice of 1 lime Method: 1. Mix the ingredients for the dough and knead it into a stiff dough. Allow to rest for 30 minutes. 2. Shape into lime size balls and set aside. 3. Put all the ingredients for daal in a large pot and bring to a boil. 4. When the daal starts boiling, drop the dough balls in it. 5. Cook until the dough floats on the surface. Remove with a slotted spoon and set aside. 6. Cook the daal until done and mash it. (I transferred it to a slow cooker and cooked for 3 hours in high) 7. Set the boiled dough in a grill and cook until the outside is browned a little bit. To serve: Break bafla into pieces and set in a bowl. Pour daal over it and serve hot. [FONT="] [/FONT]
