RAJASTHANI CUISINE

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Following are a variety of cuisines enumerating details of the staple diet , specialities , religious influences on food, etc. RAJASTHAN:

Rajasthan one of the most colorful states of India . A land with a rich cultural heritage.Rajasthan is famous for it's vast stretches of golden hued deserts that have an enchanting charm of their own.

Although, an arid desert , the people of this land display an immense zest for life. This is clearly reflected in their year round excitement of fairs and festivities, their vibrant and colorful lifestyles and even in the exotic cuisines.

GEOGRAPHICAL AND HISTORICAL INFLUENCE:
The climatic conditions effect the food choices to a great extent. This is a land of sand and grit with fierce dust storms and scanty rainfall.

The land of Raj asthan is broadly divided into the Western desert regions and the Eastern and Southern parts are the water rich regions, and hence more fertile as far as agriculture is concerned. Therefore people in these regions have more choices with agricultural produces in their meals.

The meals in this region mainly revolve around millet being the basic cereal, which grows well in the arid conditions and cow's milk, which abundant. Scarcity of water, fresh green vegetables have had their effect on cooking, to the extent that in some regions milk, buttermilk and clarified butter have replaced the water in cooking.

Due to the conditions of the desel-t land the people use either creepers, bushes or any other plant as vegetables which the environment has to offer. Other vegetables grown in plenty are the melons and the cucumbers.

The Rajasthani cuisine is particularly colorful with the use of spices like yellow tumeric and red chilli ma.king up for the drab monochromatic landscape of the desert . Rajasthan is known for it's royal lineage well- known for their passion for 'shikar'.

Consequently, cooking game came about to be an art and a favourite delicacy for the royalty.

STAPLE DIET:
The staple diet consists mainly of :
Rotis( Bajra)
Dals
Vegetables (seasonal)

Rotis: Bajra is the cereal of choice in the meals of the Rajasthani's, as this tropical crop has a root system allowing it to absorb whatever available moisture. Millet is ground into flour on the stone mills rotated by the hand.This flour is then knead by the hand and not only eaten as rounded batties but also as flattened rotis (commonly called as sogra).

'The bati was a popular dish used by the Rajputs during battles where the part cooked batis were buried in spots of the desert to be retrieved in times of long marches. The hot sand would act like an oven and bake these. They were broken and eaten with pouring ghee over them.

Dals:Dals normally had vary: with rice ahar (tur) dal is preffered while with phulkas moong dal is favored and of course the speciality of churma is accompanied by panchmel (combinations of 5 dals). Method of preparation: The dal is washed , boiled, with salt, turmeric and green chilli. After boiling, the dal is mashed. Then, the tempering is done in desi ghee, with addition of j eera, hing and whole red chilli. Ve~etables: With the kind of climatic conditions the ordinary vegetables do not grow, seasonal vegetables are used to the extent possible and whatever the environment has to offer from a tree, a bush or a creeper are used in the diet. From eg:kair are small berries that appear on shrubs are used as a vegetable. Others include sangri, kachri,gawar, tinda, melons, etc. Method of preparation: Generally, the tempering used is of j eeralhing/tejpatta. The vegetable is added and allowed to cook. The spices used are from the basic of turmeric, chilli, to in cases of exquisite preparations garam masala powder is used. The non-veg items generally preferred are mutton and lamb but again subject to availability chicken, hare , etc are also used.