Rajasthani cuisine

PPT Related to Rajasthani Food

1. RAJASTHANI CUISINE INTRODUCTION GEOGRAPHICAL LOCATION HISTORICAL BACKGROUND SEASONAL AVAILABILITY SPECIAL EQUIPMENT STAPLE DIET SPECIALITY CUISINE

2. INTRODUCTION The food of Rajasthan has unique place in the gastronomical history of India as this princely state has always been associated with royalty, kings, and lavish palaces. Cooking in Rajasthan is more unique than any other region in India because of the unique ingredients available there. The lifestyle of the people influenced them to prepare food in such a way so that it could last for several days and could be eaten without heating. Usage of dried berries and leaves cooked with milk, yoghurt, and spices are till date one of the most favored food of the Rajasthani people.

3. Lentils are used to make dals and sometimes soaked, ground, and dried to make mangodis and poppadums . Gram, Bajra , and Corn are some commonly used pulses in Rajasthan and are used all over the state for preparations of Rabdi , Kheechdi , and Rotis . When we talk about Rajasthani food, the first things that come to our mind are dal bati churma and gattey ki kadhi . Marwaris are the business communities of Rajasthan and are also known as baniya and they are mostly Vegetarian. Only the ladies of the house or a professional cook known as Maharaj are allowed to enter in the kitchen. The usage of wild animals such as rabbit, deer, etc. was very common in the Rajasthani Cuisine.

4. GEOGRAPHICAL LOCATION Rajasthan is a desert state of India. It is a colourful state located in north-west India. Jaipur is the capital of Rajasthan and is also known as the pink city, due to its pink coloured houses surrounded by forts and Walls.  It is a India's largest state by area (342,239 square kilometres (132,139 sq mi) or 10.4% of India's total area).  Thar Desert  shares a border with the Pakistani provinces of Punjab to the northwest and  Sindh to the west, along the Sutlej-Indus river valley. Elsewhere it is bordered by five other Indian states: Punjab to the north; Haryana and Uttar Pradesh to the northeast; Madhya Pradesh to the southeast; and Gujarat to the southwest.

5. HISTORICAL BACKGROUND Rajasthan was controlled for almost 1000 years by the Rajputs they were brave warriors. They loved their independent lifestyle so that they continued to fight amongst themselves to safeguard their own status and ego. Maharaja Jai Singh II ruled the state from 1693-1743 and like his ancestors he was careful in maintaining alliance with Mughal Rulers. The city of Jodhpur was founded by Rao Jodha in the year 1459. Bikaner was founded by Rao Bika in the year 1488.

6. SEASONAL AVAILABILITY Capers & Desert Beans: Ker & Sangari are always cooked together and this dish is made by combining. Ker is a kind of wild caper berry and Sangri is a desert bean. Cluster Beans: Gawar ki Phali are cooked with spices such as turmeric, red chilli powder, and coriander powder. The dish is finally mixed in curd gravy to make it a semi-dry preparation.

7. Kumatiya : It is a kind of fruit and is often used as a vegetable. In the regions of low water and non-availability of fresh vegetables, kumatiya is the preferred choice for cooking. Millets: It is a major crop of Rajasthan. It can grow in sandy soils and hence is the most preferred crop in Rajasthan.

8. Mattera : It is a kind of gourd that resembels a water melon. It is white when split open and has black seeds and flesh just like that of a watermelon, but is not sweet. Kaachri : This is a berry like fruit is cooked as Vegetable, when fresh and green. Once it is dried, it is used for adding a sour taste to the food and is also used as meat tenderizer.

9. SPECIAL TOOLS AND EQUIPMENT Tikra : This is a clay pot that is typically used for making a dal called tikri ki dal . Chulah : In the olden days, stoves were made out of mud and cow dung was the most commonly used fuel. Sigri : This is an open barbecue griller used for grilling kebabs.

10. STAPLE DIET Wheat is the staple food of the Rajasthani people. The preparation of the wheat ranges from chapattis to parathas to even dumplings of whole wheat dough called baati . Liquids in the form of milk and curd are used in abundance. The use of cereals such as jowar , bajra are commonly eaten for all the three meals.

11. SPECIALITY CUISINE LAAL MAANS: These red meat are made using lamb, yoghurt, onions, and garlic. This dish uses a typical chilli called Mathania chilli that is indigenous to Rajasthan. This dish is uniquely smoked with cloves to give a flavour to the meat.

12. SAFED MAANS This is a white meat with a yoghurt based gravy and thickened with onions. This is only a variation of the Laal Maans .

13. KHARGOSH KA MOKUL This dish is predominantly prepared using wild hunted animals such as Deer, Rabbit, etc. It is a yellow coloured, curd-based gravy, thickened with onions. The rabbit in this case is first marinated and braised.

14. MAANS KEY SOOLEY This dish is usually eaten as an appetizer. Thin slices of lamb are firstly marinated overnight in buttermilk and salt. Next day the buttermilk is discarded and the meat is marinated with mustard oil, red chilli powder, clove, and black pepper. The meat is skewered onto thick iron rods and cooked on a charcoal grill.

15. KER SANGRI This is a preparation which is almost similar to a pickle and can be eaten cold or warm. Ker is a dried berry and saangri is a dried bean. They are soaked in turmeric water and then mixed with mustard oil and pickling spices

16. GATTEY Rajasthani gattey are made by kneading gram flour with yoghurt, mustard oil, dried fenugreek leaves, turmeric, and salt into a dough. This dough is rolled into long cylindrical shapes and poached in salted water. The gattas are then cut into 1 inch long pieces and deep fried. This is now simmered in yoghurt-based yellow gravy.

17. PAPAD KI SUBZI Popadums are made from lentils and Rajashthanis combine them with potaotes to make a curry that is often relished with deep-fried pooris or kachoris .

18. PAANCH KUTA SAAG Classical Rajasthani preparation of five ingredients such as dried berries such as ker , dired leaves such as sangria, dired mangoes, kumatiya , and dried gawar ki phalliare cooked in cured-based grayv with red chilli powder. The dried vegetables are soaked in water overnight to soften. This is a semi-dry preparation eaten with breads.

19. MISSI ROTI This is a very famous bread prepared by kneading gram flour, wholewheat flour, chopped onions, and green chillie into a dough. The chapattis are rolled out form this dough and cooked on a tawa .

20. AANCH It is an appetizing drink that is drunk in summer. The raw mangoes are roasted directly over the fire or burning dry cow dung cakes and are then peeled and pureed. Some herbs are added to it. Sometimes dried mint powder and green chillies are also used for extra flavour .