Rajasthani Cuisine can be defined by Dal Baati and churma? | The history of Rajasthan's rich cuisine.

Rajasthan is a dry state, and is known for its rich cultural heritage in India and worldwide, rana's, maharajas and their kingdoms have helped, shaping the richness of its cuisine. Religion has also played a vital role in shaping its cuisine.

The dryness of the region and the availability of ingredients in the region has all played their part in shaping Rajasthan's cuisine, one can not rule out the importance of the fact that the state is known for water scarcity, hence most foods are spicy and dry in nature.

Lack of fresh green vegetables prompted the need for foods that could last for several days and could be eaten without heating, made their way into the current cuisine of the state.

Rajasthan has wide range of fast food or snacks like:

• Bikaneri bhujia.

• Mirchi bada (arguably most famous in the state) and pyaaj kachori.

• Dahi-Bada.

• Samosa.

• Phapda, mirchi.

Sweets are also mostly available in dry form, and Rajasthan has a wide range of sweet dishes to go with food, and quick snacks.

Some top sweets in the state are:

• Ghevar.

• Balushahi.

• Besan Chakki.

• Churma.

• Seero (Hindi: Halwa).

• Imarti.

• Milk-Cake (Alwar ka Mawa).

• Mawa Kachori.

• Jalebi.

• Ras malai.

• Gulab halwa (PALI).

• Tillpatti (BEAWAR).

• Diljani (UDAIPUR).

• Mawa lassi from Jodhpur.

• Alwar mawa.

• Malpauas from Pushkar.

• Rasgulla from Bikaner.

• "paniya"and "gheriya" from Mewar.

• Panchkuta/Ker Sangri.

• Kabuli—Veg layered Pulao.

• Dal Baati Churma.

• Besan Childa Sabzi.

• Gatte matar khichadi.

• Gatte ki sabzi (Gravy/Dry).

• Lacha Pakori.

• Gulab Jamun ki Sabzi.

• Govind Gatte.

• Bajra Roti.

• Kadi.

• Mogar ki sabzi.

• Aloo matar ro saag.

• Beans ro saag.

• Besan Gatte/patod ro saag.

• Dahi mein aloo.

• Dal Chawal Kutt.

• Danamethi.

• Papad ro saag.

• Gajar ro saag.

• Shahi Gatte.

• Guwar fali ro saag.

• Haldi ro saag.

• Jaipuri Kadahai.

• Kakdi & Guwar fali ro saag.

• Karela ro saag.

• Ker-saangri ro saag.

• Kicha ro saag.

• Kikoda ro saag.

• Lauki ra Koftey.

• Makki ri ghaat.

• Makki ri raab.

• Makkai ro saag.

• Badi Masala Gatta.

• Matar ro saag.

• Moranga ro saag.

• Motha ro saag.

• Papad.

• Badi ro saag.

• Papad ro saag.

• Raabdi.

• rabori ro saag.

• Sev Tamatar.

• Dal Tadka.

• Bajra ki roti.

• Gutte ki Khichadi.

• Bharma Tinda.

• Aam ki kadhi.

• Jaipuri mewa Pulao.

• Bajra ka Khichda.

• Besan ki Sabzi.

The royal kitchens of Rajasthan were very famous in their time. Hundreds of cooks used to work in the stately palace, and they used to keep their recipe a secret, when the stare was ruled by maharajas of that time. Keeping the recipe a secret was important as it was a form of competition between two native kingdoms, that who cooks more tasty dishes.

It was a matter of great prestige to serve unusual dishes to guests, and the royal cooks were encourage to experiment. Some recipes are flourishing even today, like the famous “dal baati and churma.”

The tales of how cooks used to try to impress their guests, by presenting unforgettable dishes on the dinner tables, have now become legends.

The monthly budget ran into lakhs of rupees and the royal guests were treated to such delicacies as stuffed camels, goats, and peacocks.

It was perfectly normal to have live pigeons and other birds fly out of elaborately decorated dishes.

The food was served in gold and silver utensils, and the number of dishes at one meal would run into hundreds.

It was usually never possible to taste all the delicacies served.

The most popular dish from the state of Rajasthan is no doubt is the “Dal Baati and Churma (dessert.)” With Baati and Churma being entirely soacked and dipped into the Ghee.

Dal: Dal is mainly a soup to which onions, tomatoes and various spices may be added.

Baati: Baati is a hard, unleavened bread, made using whole wheat flour, it is baked.

Churma: Churma is coarsely ground wheat crushed and cooked with ghee and sugar.