Desert Chronicles (Book 2) : Desert Cuisine - From the Soul
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About this ebook
Here in this book i have compiled a few recipes for those who love to cook and those who love to eat. This is the second book in the series that I have started called Desert Chronicles. These recipes in fact describe the way the people of Rajasthan have evolved their cooking to suit their budget as well as their need for food that looks good and is finger licking good.
Harpreet Kaur Kapoor
Hi as a writer I know I can improve, I would like it very much if you read my books and tell me what is missing and how it will improve my work. Your opinions matter to me. Please send them to my email id harpreet786@gmail.com,. My writing for sometime has come to standstill and your words may add some fire to it.Thank you all.I am a writer and writing has been my passion from my college days, but I have given it complete free reign over everything else, only in the last few years. As a journalist, I have worked in many newspapers and magazines and gathered over 13 years of experience. But I am still gathering experience for my writing. Every day is a learning experience and adds to my profile.
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Desert Chronicles (Book 2) - Harpreet Kaur Kapoor
Introduction
Rajasthan has a rich tradition of food this land of kings has had some very fine cooks. Even the common people take delight in cooking a great meal. It can be said that the royals raised the level of food preparation for even the common people. The royal in Rajasthan set the trend of lavish meals even though the ingredients were indigenously grown.
Royal food impressed the world with meat dishes while the locals impressed with vegetarian food. Cooked in pure ghee they created the tastiest curries all using pulses or gram flour. Fruits, dry fruits, yoghurt and spices added flavour to many dishes.
The royal kitchens of Rajasthan raised the ‘preparation of food’ to a sublime art. Their 'Khansamas' (the royal cooks) kept their most prized recipes to themselves. Some were passed on to their descendants and the rest are now with the chefs of heritage hotels.
Rajasthani cooking is all based on the lifestyle of the medieval chieftains who were always at war. The focus was on food that could last for several days and could be eaten without heating. Food stuff grown there, scarcity of water and availability of items dictated what was cooked.
In the desert regions of Jaisalmer, Barmer and Bikaner, cooks use minimum of water and, instead use more milk, buttermilk and clarified butter. The Maheshwari cooking uses more of mango powder, instead of tomatoes, asafoetida, instead of garlic and onions.
All are not vegetarians. One of the unique recipes is that of Junglee maas, a great favourite among the Maharajas and camp kitchens, where game is simply cooked in pure ghee, salt and plenty of red chillies. Today it is adapted to incorporate lamb, pork or poultry.
The personal royal recipes are highlights of royal gatherings. Each state in Rajasthan has its own style of cooking and recipes which is still used in the households. Like the the Maharaja of Mewar is a great cook apart from being great hunters.
Each king had at least 10 cooks in his personal kitchen, members of the Wahri caste in Marwar and of the Bhoi caste in Mewar. Breakfast had around 10 dishes, and a fixed amount of mewa (dry fruits). They also had to eat rotis of a particular weight, served with each meal.
Each thikana [royal household] in Rajasthan had its very own special alcohol. There was a system for training people in manufacturing alcohol. There was a practice of one royal household sending its cooks to another to learn