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Rajasthan Cooking

Rajasthani cooking has been influenced by a number of factors. Its geography, as well as politics, has had a major influence on its cuisine.  Rajputs are predominantly meat eaters. Exactly opposite of the Rajputs are Marwaris who are strictly vegetarian. Therefore, we have plenty of delicious Rajasthani Vegetarian and Non-vegetarian dishes leading to Rajput and Marwari Food two diametrically opposite cuisines. Both are rich, spicy, delicious and unique.  Another factor that has had a big influence on Rajasthani cooking is the paucity of water. Hence, Rajasthani food is often cooked using milk or ghee(clarified butter)or buttermilk. In the past, the inhabitants of this region had war-like lifestyles,  which makes it implicit that their food should last for a long time and that it need not be reheated.  This desert state of India has a large variety of sweets in the cuisines of Rajasthan. They do not classify as dessert as desserts are normally had at the end of a meal. Whereas in Rajasthan, they have sweet before a meal, during a meal as well as at the end of a meal.

 As most of Rajasthan is arid,  the cultivation of vegetables is limited,  This is the main reason why you will not find the greens in their recipes. One of the main ingredients is besan(gram flour).  The vegetarian cooking is based on lentils, pulses, and legumes.  Like any cooking worldwide, Rajasthani cooking too is based on the ingredients available in the region.

 The Jains who form another substantial group of the inhabitant of Rajasthan, are different from the normal vegetarians because they do not use, onion or garlic.  They substitute these in their cooking by using asafetida instead. They also use mango powder(amchur) to replace tomatoes.

 Goat and Camel milk are generally used in Rajasthan.  Camel milk being thicker yields good dairy products like butter, ghee, and curds(yogurt).

 Rice dishes do not occupy a prominent place in Rajasthani menu as it is not grown in this region. Indian bread made from wheat and various millets constitute the base of a Rajasthani meal.

 Pickles and chutneys form an integral part of what is laid the table.

 A number of methods are used in Rajasthani cooking and they are quite distinct from the general methods of cooking.

 Special Rajasthani dishes are  Safed maas, Kicha ro Saag, masala Gatta and much more.

They have many snacks the most popular being the bhujia.

Besan Chakki and Milk Cake are a couple of the famous sweets.

 Rajasthan stands out as the most colorful and aristocratic state of India and so is its cooking-exotic, unique and extravagant.

G!Y� �{��

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Punjabi Cooking

Punjab region has always been the most boisterous state of India.  Its people are lively, may be loud at times. The boisterous nature of the Punjabis(as the people of Punjab are generally called), is reflected in their lifestyle and cooking.

Punjabi cuisine has a rich tradition of distinct local ways of cooking. The cuisine of Punjab is heavily influenced by the agriculture and farming.  Locally grown staple foods form the major part of the local cuisine. Punjabi cooking is known for its rich, buttery flavors along with the extensive vegetarian and meat preparations.

Basmati rice is the local variety of Punjab that is famous worldwide for its aroma and long grain length. That is the sole reason why many varieties of Punjabi rice dishes have been developed with this particular rice. Chol is the Punjabi word for cooked rice. Punjabi's love both vegetarian and non-veg. food.  They prefer freshwater fish in their cuisine.

Punjab is often referred to as the  land of 'Milk and Honey' as well as the 'Breadbasket of India'

Punjab has the most fertile agricultural region, primary crop is wheat. besides basmati Rice.

 Milk and milk products form an integral part of Punjabi food. Lassi is sweetened whipped Curds(yogurt ) is a must for a Punjabi meal. Salted whipped curds is called "Chaach" (buttermilk) which is also taken with lunch generally instead of lassi.  Because of the easy availability of milk and milk products in plenty, most of the Punjabi cooking has some dairy product or the other as an important ingredient of their cooking.

 The most popular Punjabi dishes that have found worldwide acceptance are: Makki Roti(flat corn bread), Sarson Saag(mustard greens), Chole-Bhature(curried Garbanzo beans, and deep fried leavened bread), Rajmah-Chawal(red kidney beans with rice), Pakora 'kadhi" (chickpea dumplings in yogurt based curry -here I should make a special mention of this yogurt based gravy that is called 'Kadhi" all over India and forms an important part of the varied Indian Cuisines with a number of variations and each of these variations competing with each other to be the best recipe for this dish.  I personally love all the variations).  Stuffed parathas(stuffed wheat bread), originating from Punjab are very popular- the most popular being Aloo(potato) paratha. Amritsari Macchi fish variety made of river water fish) along with Saag Ghost(mutton with spinach) and Dahi Ghost(mutton with yogurt) are the popular non-vegetarian dishes that have enamored the foodie's world over with their distinct flavor.

   Tg�