Pyaz Kachori - Rawat Misthan Bhandar - Jaipur
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kashmiri Dum Aloo from Tadka Lali ka Vaishnav Dhaba
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Sahi Paneer from Tadka Lali ka Vaishnav Dhaba
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Paneer Butter Masala from Tadka Lali ka Vaishnav Dhaba
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Dal Fry from Dal Fry from Tadka Lali ka Vaishnav Dhaba
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Sev Tamatar ki Subzi from Tadka Lali ka Vaishnav Dhaba , jaipur
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Gatta Masala from Tadka Lali Ka Vaishnav Dhaba, Jaipur
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Besan Gatte ki Subzi from Tadka Lali Ka Vaishnav Dhaba
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<!--[if !supportLists]-->1. <!--[endif]-->Smoky flavored chicken cooked along with a special home made chatkara paste and handpicked khade masala.
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Milk cake is a classic Indian sweet dish, which is prepared with milk and sugar. This dessert recipe is made on festivals and special occasions .This authentic Indian sweet dish is a perfect delight for taste buds To make this dish more flavorsome, add powdered green cardamom, this will make this sweet delight more aromatic.. Milk Cake is undeniably one of the most creamy and gooey authentic Indian sweet, which can be enjoyed any time of the day.
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The rose petals, used to dress the gulab patti, are fresh and original. No artificial items are added. They are the sole seller in the market selling this delicacy, which is made from the rich dry fruits, mawa and gulkand.
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There are many different types of sweets that are associated with any festival but among these, Kaju Katli is the most popular one of the lot. The festive treat is a cashew nut and milk based sweet decorated with chandi ka varq. Kaju Katli, which literally translates to a cashew slice, is a star of all celebrations and is savoured by all.
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Moong Dal Laddus are traditional Indian festive sweets. They are made with different roasted flours or lentils, ghee and sugar,all of which imparts their characteristic flavors and result in the delicacy which never fails to impress us.
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An Indian dessert usually made during festive times, Besan ke Ladoo are made from Gram Flour or besan roasted with ghee in a kadhai, flavored with sugar and cardamom and shaped into tight round balls. Besan Ladoo, if stored well has a long shelf life so you can relish them for many days.This ladoo has an unique and mouth watering flavor.
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Description:Junglee Maas - Junglee- From the forest. Maas- Meat. Meat that was caught in the forest during hunting expeditions. The liberal usage of red chilies was so to mask the peculiar smell of game meat (wild boar/ deer). This dish incorporates very few ingredients because it was an inconvenience to carry ingredients during a hunting expedition. That style has continued even when game meat was replaced by mutton (goat meat). Expect a tongue on fire! But.... like the royals did!
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Description:Jaisalmeri Lal Maas - Unlike the Junglee maas (Insert link here)this dish was cooked in the royal kitchens, in stead of in the jungle. Similarities: The heat from the red chillies still dominates the tongueDissimilarities: The red chillies are complemented by an in house spice mix which suitably complement the volcanic red chillies.Still expect a tongue on fire!
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Special Holi Gujiya from Jaipur - Stuffed with Mawa and Kesar .. directly from Kesar Jaipur
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Description:Gulab Churma -A Rajasthani delicacy, this churma is made by mixing dried edible rose petals, atta (whole wheat flour), milk, sugar, desi ghee (clarified butter) and elaichi (cardamom) powder. This mixture is kneaded into a smooth dough, baked and then broken into a small, fine particles (churma). This is garnished with dry fruits.The floral notes of this churma are an upliftment to the nasal senses!
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Description:Besan Churma - This churma is made by pulverising a fried dough of besan (gram/chickpea flour), desi ghee (clarified butter), milk, sugar, cardamom. This fine mixture is then shaped in to round balls and garnished on top with a pistachio.Crumbly, sand like balls of sweet goodness! If you don’t love these, you have no heart!
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Description:Chirawa Peda - Made by cooking mawa (dried milk solid), milk fat, saffron, milk and cornflour till the mixture thickens, and flavoured with sugar, citric acid and cardamom. Simple, yet tasty, melt in the mouth sweet goodness!The origin is said to be in the town of Chirawa in Rajasthan.
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