Wikipedia‘s search on Rajasthan is “Rājasthān the land of Rajasthanis, (“the land of kings“ or “the land of colours“), is the largest state of theRepublic of India by area. It encompasses most of the area of the large, inhospitable Great Indian Desert (Thar Desert).he main religious festivals are Deepawali, Holi, Gangaur, Teej, Gogaji, Shri Devnarayan Jayanti,Makar Sankranti and Janmashtami, as the main religion is Hinduism. Rajasthan’s desert festival is celebrated with great zest and zeal. This festival is held once a year during winter. Dressed in brilliantly hued costumes, the people of the desert dance and sing haunting ballads of valor, romance and tragedy.
Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.Rajasthan is known for tough people and tough food. It is also known for its snacks likeBikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa,Malpauas from pushkar and Rassgollas from Bikaner.Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.
Today’s recipe is a very simple preparation and is curd rice but with a different taste. we love this dish in our family and is prepared quiet often. On a rainy day having this with a dollop of ghee is a good lunch or breakfast option. Chawal means Rice and Ghaat means a porridge or something which is mushy. we can even prepare this with corn and barley as well and they also turn out to be quiet good
Chawal Ki Ghaat
Rice 1 Cup
Sour Curds 3/4 Cup
wash the rice nicely and add water and salt and cook till the rice is soft and mushy.
You can also do this in the cooker by giving 5 whistles.
Add the sour curds to the hot rice and mix nicely and cook again on the stovetop for 10 mins.
The consistency should be not very thick it should be a bit on the thinner side.
Serve hot with a dollop of ghee and for extra zing u can have it with a dash of mango pickle as well.
Broken rice is used instead of whole rice for this, but i prepare i with regular rice only.
As the curds is cooked along with the rice the taste is quiet different from curd Rice