Rajasthani Bharwan Mirch (Green Chillies stuffed with Chickpea flour)

Rajasthani Bharwan Mirch

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

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).

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Gaund/Gond ke Laddu

Gaund/Gond 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.

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Methi (Fenugreek Seeds) Laddu

Methi 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.

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Dana Methi ki Sabji (Fenugreek seeds Dry Curry)

Fenugreek (dana methi) 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 😉

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

Chille ki sabji

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.

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Mawa Malpua

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).

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