1. Gujia :
Gujia a cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).
2. Chutneys :
The popular chutneys of Rajasthan are made from locally available spices like turmeric, coriander, mint and garlic. Perhaps the best known Rajasthani food is the combination of dalbati and churma but for people in love with food, there is a wide range offered.
3. Mirch Ka Salan :
Grind the roasted peanut and cumin seeds to make a powder. Chop onions and tomatoes finely.
Grind garlic and ginger to make a paste. Heat the oil and fry chilies and keep it aside.
Now fry chopped onions for 7 8 minutes and then add tomatoes. Fry for another 4 5 minutes.
Add ginger garlic paste and fried chillies to the above and fry for 10 minutes. Now add roasted peanut and cumin powder. Sprinkle tamarind juice and salt. Serve piping hot.
4. Bajra Khichdi :
This is a traditional Rajasthani recipe that we discovered is an excellent source of protein, iron, folic acid and fibre. Its creamy consistency and mild flavours make it a good recipe to have especially in the preconception period and first trimester. But i’m sure you will enjoy it all through your pregnancy. You can even perk up this khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curds or a raita and you have a completely balanced meal ready.
5. Gaund ke Laddu :
Gaund is an edible gum that is extracted from the bark of a tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive. Gaund is a heaty food i.e. food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. I have also discovered that if you dry roast it on a non stick pan, it puffs up just like popcorn. This is a great way to cut down on those unnecessary calories. These delicious gaund laddus are a traditional winter delicacy that are had with a glass of warm milk for breakfast. I personally prefer them as a dessert after a nice meal.
6. Doodhiya Kheech :
This dish is very popular in Udaipur from where it is said to have originated. Its texture is similar to that of rabdi although wheat is used to thicken this dessert. Kheech refers to a mashed texture that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of energy, it is also served to convalescents who are recovering.
7. Aloo Pethe ka Saag :
Potatoes and pumpkin (petha) are favourite vegetables of the rajasthanis and feature in different guises in their meals. Potato and pumpkin cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic rajasthani flavour.