Rajasthani Bharwan Mirch (Green Chillies stuffed with Chickpea flour)

Getting back into my Rajasthani mould 🙂 , this post presents another speciality from the desert state – Bharwan Mirch. Yes, this inadvertently continues to spread the best of Rajasthani cuisine as I simply cannot resist myself to share more and more speciality of my wonderful Rangeelo Rajasthan ;). For the benefit of all, “Bharwan” in Hindi means stuffed and “Mirch” means green chilli; essentially it is a side dish, made up of green chillies stuffed with spicy chickpea flour mix. Do note that the green chillies used are the long, thick green ones as they tend to be less spicy than the regular small,thin green chillies.

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Rajasthani Mirchi Bada

Here I come with another of childhood favourite straight from the lovely land of Rajasthan – Mirchi Bada. In fact to be precise, this is Jodhpur speciality (Jodhpur is a much known city in the state of Rajasthan); it is known popularly that you can’t get that delicious Mirchi Bada/Vada any were else – hence it is also famous as Jodhpuri Mirchi Bada. In a nutshell, Mirchi Bada is a real lip-smacking snack which is made up of big green chillies/jalapeños (Mirchi is the Hindi word for Chilli). A spicy flavoursome potato filling is stuffed in the chillies and covering the chillies as well ; and finally covering with a smooth batter made from chickpea flour (Besan).

Gaund/Gond ke Laddu

Continuing my traditional Indian winter specials and in accordance with demand from friends, this post covers another great Laddu that is undoubtedly my hubby’s favourite – Gaund ke Laddu. The logic of consuming these during winters is on the same lines as of Methi ke Laddu – getting the much required warmth and strength during the cold season. However one of the biggest difference/advantage of Gaund ke Laddu is that these could be consumed by all age groups, unlike the Methi ke Laddu which are usually meant for elderly people.

Methi (Fenugreek Seeds) Laddu

Complying with mother nature’s season of warmth and cosiness and with my Indian genes, I am presenting one of the most devoured winter-essential food item – Methi ke Laddu. To be exact, Methi (Fenugreek seeds in English) Laddu is mainly is a medicinal food item as compared to other usual Indian Laddus. It is perceived to give the much needed warmth to our bodies during winter (and so it is not advisable during the Indian summer) and also provide strength to our bones and joints. Indians mostly above the age of 40-45 consume Methi Laddu in winters as the first thing in their morning, usually with a glass of milk.

Dana Methi ki Sabji (Fenugreek seeds Dry Curry)

This is back to basics for me – as this dish (again) comes from my native state of Rajasthan 🙂 I am sure all of us are aware of Fenugreek seeds (or Dana Methi in Hindi). However I am not so sure if this particular recipe has ever moved out of Rajasthani households; I say so as even my beloved hubby, a staunch Rajasthani, was not aware of this. Perhaps the bitterness of these seeds may have stopped people from experimenting with it. But that stops now, with this post 😉

Chile/Chilade ki Sabji ( chickpea flour savoury pancakes in yogurt based gravy)

Now I hope this is an established fact by now (through some of the recipes on my blog) that being from the Indian state of Rajasthan (desert state, in Western India), I am truly gung-ho on traditional Rajasthani / Marwari food 🙂 For the benefit of all, the state of Rajasthan (or major parts of it) used to be called “Marwar”, and hence the name Marwari. Traditional Rajasthani curries are mainly non green vegetables because in olden times, it was extremely hard to get green and leafy vegetables in the desert due to less water and very hot weather.

Mawa Malpua

Yes, this is again a speciality from my desert state of Rajasthan (Western India) 🙂 Mawa Malpua is a high calorie dessert which people mostly enjoy in the festivals like Diwali, and Holi in North/West India. So with this one, I am definitely not wearing my healthy/calorie conscious hat. Malpua comes in many different types as per the different regions of India – Malpua is made up with khoya and served with sweetened thick milk (rabri) in Rajasthan, in Maharastra, Malpua is made with banana or coconut. Malpua is also served to Lord Jagannath during Rathyatra in Orissa (an Eastern state in India).

Daal Baati Churma – an ode to the land of Rajasthan

This Rajasthani special is indeed the best of Rajasthan’s cuisine and a real gem from India. Even though we refer it as one dish (of 3 words), it actually is a triple whammy of spicy Daal, crispy Baati and the rich/sweet Churma.

The King of Halwa’s – Moong Daal Halwa

Now this is what I term as the top of the lot Halwa – Moong daal halwa. This is again one of my favourite and an extremely relishing delicacy from North/West India. This rich dessert is generally present in most Indian celebrations like weddings, and Diwali/Holi. Since it is very warm, rich and on a heavier side, people tend to prepare/relish this rich dessert especially in winter. I however do not mind to have it at any time 🙂

Cucumber Curry (Kheere ki Sabji) – now that’s unheard of

Most people use cucumber in salads and/or in raita (dip).  I was also part of this group till marriage. I was introduced to this curry for the 1st time at my husband’s place. I have to admit it – it was a lovely surprise to see cucumber in curry form; and it was indeed tasty and, a quick one to turnaround when in hurry.

Green Peppers with chickpea flour (Besan wali Shimla Mirch)

For the benefit of everyone, Pepper is also popular as Bell pepper or Capsicum. This Post is based one of my Mumma’s hit dish – she used to cook green peppers with chickpea flour so perfect that whenever she was cooking them, our neighbours would call in to demand some for themselves; they used to state that the aroma was simply irresistible.

Papad Mangodi ki Sabji

I am sure all of you would now be aware that I come from the western part of India – through my multiple mentions in the previous posts. My state in this western part – “Rajasthan” – is an arid, desert region and hence is generally unsuitable for growing vegetables. This is the reason why people from this region have the routine of preserving vegetables and lentils by dehydrating them, and then using them to prepare various dishes.

Continuing the Rajasthani Delicacy series – Gatte ki Sabji

As stated earlier in my last post, we Rajasthani’s cook multiple unique curries from chickpea flour. This post covers another such chickpea flour based Rajasthani curry with yogurt based gravy, but completely different in taste to the earlier Patod ki Sabji. Honestly, this is my favourite and I am always keen to have it.

My 1st Rajasthani Delicacy – Patod ki Sabji

Being a Rajasthani/Marwadi born and brought up in Bikaner, I have always loved curry/sabjis which are made of Chickpea flour (Gramflour aka Besan). Rajasthani cuisine is famous for using lentils / chickpea flour in their food and making different and delicious vegetables curries. Though there are multiple different types of such curries, all of them are pretty unique in their own taste.