To make Rajasthani Mutton, first wash the mutton 2 to 3 times with ... Add mutton and along with garlic whole bulb. Add a little salt and keep cooking it. When the water starts drying up, add red ...

Rajasthani cuisine reflects the region's arid topography and extreme weather conditions through its resourceful use of ingredients and cooking techniques. Dishes often rely on non-perishable ...

Dipped in sugar syrup, mawa (khoya) kachori is a popular dish in Jodhpur. Mirchi vada snack finds its place on the breakfast menu of most eateries in Rajasthan. The masala aloo filling stuffed in ...

A winter treat from Rajasthan, Kacchi Haldi Ki Sabzi is made with fresh turmeric cooked with yoghurt and spices. Whether ...

Dahi Thikari, a traditional Rajasthani yogurt-based dish, is a testament to simple, resourceful cooking. Made with readily available ingredients and often cooked in clay pots, this tangy ...

Stir for a minute or two. Add the chicken joints, stir and continue to cook until they’re golden. Make the paste by whizzing the onions, tomatoes, garlic and ginger in a food processor.

A 42-year-old Rajasthani cook, Sukhdev Prajapati, died of a heart attack after being allegedly assaulted in Gujarat. He had mistakenly prepared 'kaju katli' instead of 'laddoos' for a wedding ...