religion, in its Vrat / fast / worship and festival days many special
kinds of dishes are used. Recipes of many of the common dishes are given
here to facilitate people to perform them well.
Daal Baatee is a very popular dish of Raajasthaan. Daal (pulses like Moong,
Urad, lentils etc) is made like an ordinary Daal. For Baatee knead 2 cups
of wheat flour with enough water and 5-6 tablespoons of Ghee. Make their
balls of golf ball size. Press a little bit from top keeping the ball on
your palm. In India, in village, or traditionally these alls are roasted
in the hot coal ashes, but in modern way they can be cooked in an oven,
till they are well cooked - a little more than light brown. Take them out
and dip them in Ghee and eat them with Daal. The most popular Daal to eat
with Baatee is washed Urad Daal, next comes a mixed Daal of washed Urad
and Chanaa Daal, next comes a mixture of three Daal - Toor (Arahar),
washed Moong Daal, and washed Chanaa Daal (in a little amount).
Take some beaten rice or flat rice (Pohaa, or Chaulaa). Wash it with water.
Throw its all water. Soak it in milk with sugar. Milk should be a little more
than it covers Chivdaa. This is called milk Chivadaa. The other type of Chivadaa
is made by soaking in yogurt. After washing it soak it in yogurt (curd). This
is called yogurt Chivadaa (or curd Chivadaa). You will have to put some more
yogurt as Chivadaa sucks yogurt more than milk. It becomes more in quantity
also, so a little Chivadaa becomes enough. Both of these are made normally on
This is also a Raajastaan dish. Baatee (see above) are made by frying the
balls in hot Ghee. When they are cool, they are broken to pieces, beaten
in an iron mortar with iron pestle. To keep it finer it is sieved and an
equal amount of sugar and a little Ghee are mixed to it. One can make Laddoo also
of this mixture.
Take 1 cup whole wheat flour. Fry it in at least 3/4 cup Ghee. When it is
golden brown, add 3 cups of water and a little more than 2 cups of sugar.
Mix it well a little bit fast so that there is no stone in it. When it
starts leaving pan, take off the fire. This Halavaa s good for Naivedya on
Satya Naaraayan Poojaa or on any other festival. It can be eaten on those
Vrat days when there is no restriction of eating Phalahaar only, such as
fast on Tuesday.
Kasaar is made from whole wheat flour and ground sugar. Fry
1 cup flour in 1/2 a cup Ghee until it starts smelling fried or becomes
light brown in color. Take off from the heat. When it is cool, mix 1 cup
ground sugar well. This dish normally used in Satya Naaraayan Vrat Prasaad
along with banana pieces and Panchaamrit.
It is like rice pudding. Boil 1/3 cup rice and milk together on low fire until
The rice is cooked well soft and rice and milk are not separate. The mixture
becomes thick. Mix some sugar later. You may add some cashew nuts, almonds,
grated coconut, small cardamom, and raisins to it.
Kamalgattaa, or Taalmakhaanaa (seeds of lotus) can also be boiled in milk to
make Kheer. This Kheer is normally eaten in Vrat (fasting days). They are
broken with a knife to make small pieces and are boiled in milk until they
are soft and smooth. Mix some sugar and eat it. Rice is not to be eaten in
Khichadee is a Daal (pulse) and rice preparation. Take equal quantity of
split Moong Daal (with or without its green skin) and rice, add water to
it, at least four times of the Daal and rice combined (1 : 4), mix some
salt and cook it until very soft. Mash it very well. One may add some Ghee
or butter for taste and it is ready to eat.
Maal Pooaa is a name of sweets available in the market. They are made of refined
wheat flour (Maidaa or white flour). Small Poorees are fried and then dipped in
syrup. After a while they are taken out of the syrup.
Take 1/2 cup of wheat flour, mix 1/2 cup sugar or jaggery
and prepare a smooth paste, so that it can be spread on an Ghee-smeared
Tavaa (pan) like pancake or Dosa. Surround it by some Ghee drops, after a
minute, turn it, cook it from another side. Cook it also for one minute
and take it off.
Make a dough by mixing 4 tbsp sugar in 1 cup wheat flour with 2 tsp Ghee and
make Pooree out of it.
This is a liquid being prepared to offer the Deity. Normally it is prepared
by mixing cow dung, cow urine, cow's milk, Ghee, and yogurt; but now a days
it is prepared by mixing cow's milk, Ghee, yogurt, honey and sugar (sometimes
only either sugar or honey is used and the other one is replaced by Gangaa
water if available). Take 1 cup milk, 1/2 cup yogurt, 2 tbsp honey, 2 tbsp sugar,
1/2 tsp melted Ghee; and mix just by hand. If one has Tulasee leaves, a few
leaves broken into small pieces are also added to it. Panchaamrit is mostly
used in Vishnu's worship - Satya Naaraayan Kathaa Prasaad, to bathe Shaalgraam,
to bathe Vishnu's idol etc, but to worship others is also used.
Pooaa is made of whole wheat flour mixing with jaggery or sugar. Take one
cup of flour and 3/4 cup of jaggery or sugar. Mix them with water to bring
to the consistency that a Pakoraa can be made of that - means so that you
can fry it in oil or Ghee making small balls. After you get the consistency,
beat it with your fingers for a couple of minutes. Then make Pakoraa ot of
that. Fry them till they are bit dark brown, not light brown.
Normally Rabadee is good from market, but it can be made at home also. To
make it, take 1 quart (1 Kilo) milk and boil it on a low fire until it
becomes like tomato sauce consistency. Cool it, mix sugar, small cardamom
powder, sprinkle finely cut almonds and pistachio. To make it sooner one
can mix some condensed milk also in the milk when it is almost ready.