Jaipuri Aloo Pyaaz ki Sabzi – a comforting, soul-satisfying sabzi that brings together baby potatoes and pearl onions in a rich, slow-simmered tomato-onion gravy. It’s a traditional Rajasthani favorite, especially in Jaipur households, where it’s often made on special occasions, weddings, or festive family lunches.
Stuffed Jowar Dal Baati — irresistibly smoky and topped with a generous drizzle of ghee, this is Rajasthani soul food at it’s best! With an aloo-mater masala stuffing and paired with hari chutney, rajasthani garlic chutney, and amla salsa, this is heaven!
Sooji Gud ka Halwa — simple yet divine, this is the ultimate prasad to celebrate Navratri with! With saffron, cardamom, and chopped nuts, enjoy the classic flavors of the festive season with this halwa! WATCH HOW TO MAKE SOOJI GUD KA HALWA: We’ll start by making a jaggery syrup by heating water and adding to that powdered gur and a little sugar if you like it sweeter. Bring it to a light simmer until everything dissolves. For the halwa, we’ll start by heating our ghee and to this add sooji (semolina) and a little bit of besan. Roast this low and slow for 10-12 minutes until it becomes lightly brown like almond skin color. Now we’ll add our gur ka syrup and mix gently until the halwa starts to thicken. It may look like a lot of water at first but the sooji will soak it up and make for this perfect, melt-in-mouth texture. You’ll know it’s done when it pulls away from the edges of the pan. Finish the halwa off with elaichi, kesar, …
Rava Pineapple Modak — the perfect unique combination for the festive season that features tart pineapple, nutty coconut, and soft rava! With chopped nuts, elaichi, and kesar for a touch of elegance and tradition, these Modaks are the perfect addition to any celebration!
Chocolate Pistachio Modak — a special mithai for Ganesh Chaturthi, these modaks made with homemade chenna just melt in your mouth and are so decadent without being heavy! With soaked pistachios for that perfect texture and notes of cardamom, vanilla, and saffron, there’s no better way to kick off the festive season!
Stuffed Corn Baati — perfect for the monsoon season, make use of in-season corn with this innovative twist on the Rajasthani classic dish! Baked to golden brown perfection and served with a generous drizzle of ghee and tomato peach chutney, this is a Rajasthani’s comfort food leveled up! WATCH HOW TO MAKE RAJASTHANI STUFFED CORN BAATI: Corn is in-season right now and I promise you this is the best way to use it this monsoon! We’ll give our corn kernels a quick pulse and set this aside. To make our baatis, we’ll add atta, suji, salt, ajwain, baking powder, and oil. Use your hands to knead this into a semi-soft dough. We’ll also add some yogurt to help with binding. You might need to add some water to help it come together but make sure you don’t make a very hard dough. Let this rest covered while we make the stuffing. In a pan, heat oil and add cumin seeds, hing, and corn and let this sauté. Add in ginger and green chili paste and …
Almond Rose Roti Churma — delicate and floral, this prasad comes together in just 15 minutes and is such a delight! With notes of rose, cardamom, saffron, and almond, this is perfect for Navratri and for those sweet-tooth cravings. WATCH HOW TO MAKE BADAM ROSE ROTI CHURMA: We’ll start by mixing together whole wheat flour, almond flour, salt, ghee, and some fresh beetroot juice. Use your hands to work this together until well combined. Add in saffron milk and use your hands to knead this into a medium firm dough. Now we’ll divide the dough into 3 equal parts and roll them out into 1/2 inch thick rotis. Transfer to a hot tava and cook on low heat until golden brown on both sides with a drizzle of ghee. Make sure to press down on them to ensure they cook through since we are keeping them a bit on the thicker side. Now, we’ll crush the rotis using our hands for that classic churma texture. To this, we’ll add jaggery for some sweetness, rose water, …
Pineapple Rasam — tangy and refreshing, this spicy and subtly sweet take on rasam is the ultimate way to level up everyone’s favorite comfort food! Made with a homemade rasam masala, fresh pineapple, tamarind, and tomatoes, you can’t beat the flavor bomb that is this rasam! WATCH HOW TO MAKE PINEAPPLE RASAM: Well start by heating some ghee in a pan, to which we’ll add our dal, dry spices, and red chilies. Add in some curry leaves and let this roast until it’s gets a beautiful fragrant aroma. Transfer this to a mortar and pestle and grind into a fine powder. You can store this rasam powder for 2-3 months in an airtight container as well. In a pot, in goes chopped tomatoes, fresh cilantro, ginger, garlic, and some salt. We’ll also puree our pineapple and add it along with some water to adjust the consistency. Let this come up to a simmer on medium heat. Then, you can strain the rasam for a clearer texture but this completely optional. Add in fresh pineapple, boiled …
Mixed Fruit Kanji Vada — smoky and refreshing, elevate the classic holi dish with some fresh in-season lychee, strawberries, and oranges for a spring-inspired twist! With gut-healthy, fermented kanji that features mustard and an addictive tang paired with fluffy vadas, this is the ultimate dish to entertain with this time of year! WATCH HOW TO MAKE MIXED FRUIT KANJI VADA: We’ll start by grinding our yellow mustard, black mustard, and cumin seeds into a coarse powder. To this we’ll add salt, black salt, red chili powder, and water. Now we’ll let this kanji ferment for a day. For the vadas, take soaked moong dal and blend coarsely with ginger and green chili. To this, add some crushed spiced and give it a mix. Pour over a mustard oil tadka and definitely don’t miss this, this will totally take your vadas to a new level. Now we’ll fry the vadas until golden brown. I made these mini round ones but you can make the traditional flatter ones too. Now, we’ll transfer the vadas into salted hot …
Rajasthani Kadhi Dhokla — the ultimate winter comfort food, these soft, satisfying dhoklas are made with in-season veggies and served with a creamy, tangy kadhi! My mom makes so many different kinds of dhoklas back home in Jaipur and this is one of my favorites since it’s so easy and versatile. With whole wheat flour, bajra ka atta, and soaked moong dal in the dhoklas, these are both nutritious and pair perfectly with the soul-soothing kadhi! WATCH HOW TO MAKE RAJASTHANI KADHI DHOKLA: To make the kadhi, we’ll whisk together yogurt and besan until really smooth. Then, add in water and spices and ensure there’s no lumps in the mixture. In a pan, heat oil and add in the whole spices, curry leaves, aromatics, and our besan and yogurt mixture. Now, continue to mix this while it comes up to a boil to prevent curdling, Add some water to thin the consistency, and let this simmer for 15-20 minutes. For the dhoklas, we’ll add atta, bajra, sooji to replicate the texture of coarser flour which …
