RAJASTHANI DAAL BATI( Puffed Dough Dumplings With Lentil Curry )
Ingredients:
For daal (Lentil Curry):
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

Bajre Ki Roti(Millet Flour Flatbread)
Ingredients:
2 cups bajra (black millet) flour
salt to taste
Preparation:
Combine the bajra flour,salt and add enough water to make a soft dough. Divide the dough into 8 equal portions. Generously dust the rotis with dry bajra flour to make the rolling easier. Cook the rotis on a hot tava (griddle) till both sides are light brown in colour. Brush one side of the roti with melted ghee and serve hot.

RAJASTHANI CHURMA LADDOO RECIPE
Ingredients:
200 gms Wheat flour
400 gms Ghee
100 gms Khoya / Mawa
200 gms Sugar (grounded)
50 gms Soaked almond (finely chopped)
4 Cardamom (small)
1 inch Dalchini
Preparation:
Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati

LAHSUN KI CHUTNEY RECIPE (Garlic Sauce)
Ingredients:
2 heads of garlic, peeled and cloved
6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste
Preparation: Grind all the ingredients in a blender using very little water. Chill before serving. Keep in an airtight container, keeps for a couple of days.

JAIPUR KI GAJAK RECIPE
Ingredients:
1/4 cup cashewnuts (halved)
1/2 cup sesame seeds (til)
200 gms sugar
2 tblsp pure ghee
How to make jaipur ki gajak :
Grease a tray with a little ghee. Roast sesame seeds over a low heat up until lightly brown. Roast cashew nuts also until lightly brown. Combine sugar, remaining ghee and 2 tblsp of water. Stir fry the mixture over medium heat up till it turns into a thick syrup. Take off from heat, stir in sesame seeds and cashew nuts. Mix well. Transfer the mixture onto a buttered tray and then level it. Make cuts as per the required size and shape and allow to cool. When cold, separate the pieces and serve.

GATTE KA PULAO RECIPE
Ingredients:
For Rice
2 cup Basmati Rice
6 tblsp Ghee
1 tsp Cumin Seeds
3 Green Cardamoms
2 Black Cardamoms
2 inch Cinnamon
2 Bay Leaves
5 - 6 Cloves
1/2 tsp Asafoetida
1 tsp Red Chilli Powder
2 tsp Garam Masala Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tsp Ginger Paste
1 cup Peas
Salt to taste
For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup bengal gram flour (besan)
2 tblsp yogurt
ghee/oil to deep fry
1 tblsp mint leaves chopped
a pinch soda bi carbonate
1/2 tsp turmeric powder
1/2 tsp ginger chopped
How to make gatte ka pulao :
Mix all the ingredients for the gattas, mix in a little water to make a firm dough. Divide into six equal parts and roll into cylindrical shape. Stir fry in two cup of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit. Cut into 1" pieces. Wash and soak rice for 1 hour. Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder. Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes. Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water. When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done. Serve hot.

JAIPURI MEWA PULAO RECIPE (Dry Fruit Pulao)
Ingredients:
2 cups long grained white rice
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk
Preparation:
Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk. Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break. As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron. Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.

RAJASTHANI GHEVAR RECIPE
Ingredients:
3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:
1 1/2 cups Sugar
1 cup Water

Topping:
1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil
How to make rajasthani ghever :
Prepare sugar syrup of 1 thread consistency and keep aside. In a large bowl put ghee. Add milk, flour and 1 cup water. Mix together to make a smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be of running consistency. Take an aluminium or steel cylindrical container. The height should be at least 12". And diameter 5-6". Fill half with ghee. Heat. When ghee is hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Place on a mesh to drain excessive oil. Keep sugar syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup . Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder. Ghevar is ready to be served.

ALOO MANGODI RECIPE
Ingredients:
200 gms mangodi
2- 3 red chillies whole
2 tblsp bengal gram flour (besan)
1/2 tsp cumin seeds
1/2 cup yogurt
1 tblsp oil
200 gms potatoes200 gms.
1 tblsp red chilli powder
1 tblsp ginger paste
salt to taste
2 tblsp coriander powder
1 tsp garam masala powder
1 tblsp coriander seeds
2 tblsp tomato puree
100 gms coriander leaves
1 tsp turmeric powder
1 bay leaf
How to make aloo mangodi :
Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it. Peel, wash and cut potatoes into 1 centimeter cubes. Keep aside in water. Dry roast mangodi on hot tawa until crunchy and slightly browned. Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook. Mix in potatoes and stir fry stirring constantly until golden brown. Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well. Mix in garam masala powder and cut coriander leaves. Stir fry for a further few minutes and serve hot.