Marwari Vegetarian Cooking
Tales of Rajput valour, the business acumen of the Marwaris, the romance of the desert and the trappings of royalty – Rajasthan has a mystique that is enduring. Now Master Chef Sanjeev Kapoor brings the allure and aroma of traditional desert cuisine into your home with his new book. Marwari Vegetarian Cooking introduces you to delicacies such as Ker Sangri, Guar ki Sabzi, Bharwaan Gatte, Mangodi ki Sabzi, Jodhpuri Vegetable Pulao, Besan Cheela Raita and the famous Dal Bati and Churma! There are mouth-watering snacks like Mirchi Bhajiya, Palak Papdi Chaat and Dal Samosa and absolutely heavenly sweets that include melt-in-the-mouth Malpua and Mawa Gujiya. Experience the never-before tastes and flavours of authentic Marwari cuisine with Chef Kapoor!
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1/2 teaspoon cumin 1/2 teaspoon garam 1/2 teaspoon red 1/2 teaspoon turmeric absorbent paper add the asafoetida add the cumin asafoetida asafoetida 1 teaspoon bay leaf Bengal gram black cardamom boil bowl cashew nuts chaat masala change colour chapati chilli powder 1/2 chopped fresh coriander Chutney cloves cook cup split cups of water deep-fry Drain on absorbent dried mango powder fennel seeds ﬁlling fresh coriander METHOD garam masala powder garlic ghee golden brown green chillies green gram gwar Heat the ghee Heat the oil inch ginger jaggery kadai Marwari medium heat mustard seeds onion pakore papad pinch of asafoetida powder 1/2 teaspoon powder 2 tablespoons red chilli powder roti Salt to taste sauté Serve hot Soak tablespoons tablespoons chopped fresh tablespoons oil tablespoons pure ghee Tamarind Tamarind Chutney teaspoon coriander powder teaspoon cumin seeds teaspoon dried mango teaspoon garam masala teaspoon red chilli teaspoon turmeric powder tomatoes Whisk yogurt