Cookbook Review
Relishing Rajasthan
Written By: Chef Sameer Gupta and Pratibha Jain
Reviewed By: Cherry Shethia
As someone who has a library full of cookbooks and has cooked from almost all of them, I can say with confidence that this one truly stood out in terms of depth of flavour. Sourcing some of the ingredients wasn’t always easy, given where I live, but there was something deeply comforting about the meals that came together, as authentic as you would probably find in a home in Rajasthan. The authors clearly haven’t held back when it comes to sharing the perfect recipe!
India was home to no-waste cooking long before the internet turned it into a trend. In Rajasthan, where fresh vegetables can be hard to come by in certain months, making the most of what you have is essential. The Turai ke Chhilke ki Sabji, Aam ke Chhilke ki Sabji and Doodhi ke Chhilke ki Sangri are perfect examples of how real Indian kitchens with skilled cooks function.
I’ve marked quite a few favourites in this book, but the ones I’ve returned to more than once include Shekhawati Kaanji Wada, Besan ka Churma, Amle ki Kadhi, Khoba Roti–which I made using only gluten-free flour–and Amrood (guava) ki Dilawari (salsa). I followed the chef’s suggestion and even smoked the guava. These are recipes that will find their way into your kitchen quite naturally; in fact, some pair beautifully with grilled dishes as well.
The tips and notes at the end of several recipes, along with the well-planned menu for a Rajasthani spread, add to the charm of the book. And don’t skip the special garam masala recipes—they truly elevate the dishes and can’t be replaced with packaged powders. If you enjoy the culinary arts, this is a book worth adding to your collection.
Published By: Westland Books | Price: ₹899
JODHPURI SABUT BHUTTE KI SABZI
INGREDIENTS
- 2 cobs of corn
For the tadka
- 4 to 6 tablespoons ghee, preferably, or oil
- ¼ teaspoon hing (asafoetida) powderÂ
- 2 bay leaves
- ½ teaspoon cumin seeds
- ½ inch piece of maceÂ
- 1-inch cinnamon stick
- 2 black cardamoms
For the gravy
- 1 cup thinly sliced onionsÂ
- 2 tablespoons ginger-garlic paste
- 1 tablespoon green chilli paste
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 3 teaspoons red chilli powder
- 3 teaspoons coriander powder
- 1 cup freshly made tomato purée
- 1 teaspoon besan (gram flour)
- ½ cup curd
Other ingredients
- 3 green chillies, cut into 1-inch piecesÂ
- 1 teaspoon Marwadi garam masala
- 2 teaspoons kasuri methi (dried fenugreek leaves), lightly roasted
- 1 sprig of coriander leaves, chopped
METHOD
- Steam the corn cobs in a steamer (or a cooker for about 2 whistles) and cut each cob into roundels of 1-inch chunks. Set aside.
- For the tadka, add ghee, hing and bay leaves in a pan on medium heat. As the ghee warms up, add cumin, mace, cinnamon and black cardamoms and sauté for a few seconds.
- As the seeds crackle, add the sliced onions. Cook for 4 to 5 minutes or until they turn golden brown. Add the ginger-garlic paste and green chilli paste and cook for a minute.
- Add salt, turmeric, chilli powder, coriander powder and ¼ cup water and cook for a minute. Add tomato purée and cook for 2 to 3 minutes.
- Whisk besan and curd and add to the pan, stirring continuously to prevent curdling. Add ¼ cup water and cook for about 5 minutes or until the ghee separates.
- Add the steamed corn chunks and cook for a minute.
- Add the green chillies, garam masala and kasuri methi and cook for another minute. Turn off the heat.
- Remove the cinnamon and black cardamoms and discard them.
- Garnish with coriander leaves. Serve hot with steamed rice or any roti of your choice.
Warning: Ask a parent or adult to help with this recipe.Â
Cherry Shethia is the editor of RobinAge, a nutritionist inclined towards naturopathy, an Ayurvedic dietician and a recipe developer.
