Author: Nita Mehta
Publisher: SNAB
Year: 2009
Language: English
Pages: 103
ISBN/UPC (if available): 9788176760089
Description
Enjoy this unusual cuisine with all its strong flavors and colors.
The food of Rajas than is as colorful as its scenery and its people. Since water is scarce, there are not many greens available and so the food is predominantly grain based. As the food is predominantly grain, curd and besan based, use of onion and garlic is negligible. You can cook a delightful meal in a jiffy.
It is a belief that Rajasthani food has too much ghee/oil in it. Since use of onion is negligible and curd and besan are predominantly used in the preparation of various delicious vegetables and curries, the amount of oil used for preparation has been restricted without affecting the taste.
Traditionally Rajasthani food is served in thalis and katoris. Bajra Roti/Kichhri are eaten in winter and Jowar Rotis are eaten in the summer months or the rest f the year. They are also very fond of sweets and many sweets are prepared at home on a regular basis.