Mewari Cuisine

The cuisine of Mewar is inspired by the rugged topography of Rajasthan and indigenously available ingredients. Plenty of legumes, pulses and the use of milk, curd and buttermilk for the gravies is the hallmark of Mewar cuisine .

The Mewari signature dishes include Rajasthani specialties such as Dal Batti Churma, Kaer Sangri and Ghewar, while food connoisseurs can indulge in Methi Kishmish, Maas ke Sooley, Laal Maas etc with a variety of appetizers and Indian breads.

Most Rajasthani cuisine uses pure ghee as the medium of cooking. A favourite sweet dish called lapsi is prepared with broken wheat sautéed in ghee and sweetened. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking. Generally, Rajasthani curries are a brilliant red but they are not as spicy as they look.

Methi Mass

Serves : 2

You need

500 g lean mutton , cut into 2.5 cm cubes
250 g fenugreek leaves , chopped fine and boiled
100 g onions,chopped
50 g tomatoes, cubed
25 g ginger ? garlic paste
25 g coriander leaves , chopped
20 g green chillies , chopped
20 g ginger chopped into juliennes
Salt to taste
50 ml desi ghee /cooking oil

Method

Heat oil and fry the onions to a golden colour. Add tomatoes , ginger ? garlic paste , green chillies and fry for five minutes. Add mutton and salt and stir fry for 10 minutes. Add enough water and salt to it and stir well. Cover and cook on a low heat. When the mouton is cooked three fourths, add boiled fenugreek leaves to it. Stir well . Cook till done. Garnish with juliennes of ginger and coriander leaves.

Laal Maas

Ingredients

750 g Mutton
2 bay leaves
2 black cardamom
15 black pepper corns
6 cloves
1 stick cinnamon
150 g onion , finely sliced
50 g ginger ? garlic paste
3 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoon coriander powder

Salt to taste
100 ml desi ghee

Method

1, Heat desi ghee in a heavy ? bottomed pan and add bay leaves , black cardamom , pepper , cloves , cinnamon , and the red chilli , turmeric and coriander powders in it. Let the mixture cook and add the sliced onions to it.

2, Fry till the onions are golden brown and then add the ginger ? garlic paste.

3,Once the mixture is fully cooked , add the mutton pieces. Let it cook. Meanwhile , keep adding a little water to avoid it sticking to the pan.

4, Check the salt and seasoning. Cook on low heat till done. The gravy will be very thick.

5, Now smoke the mutton over a charcoal with desi ghee.

6, Garnish with generous amount of chopped green coriander.

Khajur (dates ) Ka Raita

Serves : 2

Ingredients

300 g yogurt
30 g khajur ( dates )
10 g cream
1 teaspoon coriander leaves
½ teaspoon roasted cumin powder
Salt and pepper to taste

Method

Crush 20 g khajur and chop the remaining to juliennes. Whisk the yogurt till it is smooth. Add the crushed khajur. Add the seasoning. Garnish with coriander leaves and khajur juliennes.

Bakarkhani

Serves : 6

You need

200 g flour
100 ml milk
20 g sugar
2 g cardamom powder
50 g pure ghee

Method

Mix flour , milk , ghee , sugar and cardamom powder and bind it to a hard dough. Keep aside for 15 minutes.

Divide the dough into six portions. Roll into a round shape and bake till crisp on a slow heat in an oven ( oven temperature 175 * C for 15 minutes ).