Tag Archives: rajasthani

Pachar-The Desert Citadel

85 km from Jaipur,in the Shekhawati region lies the village Pachar.The name of the village itself means ‘The Desert Citadel’.On one side of the village is the Ganpat Jheel.On the other side are sand dunes and  the rest two sides are bound by greenery.There is a Jain Temple worth a visit in the village itself.The temple is lavishly decorated with intricate gold leaf and mirror work and stained glass windows and chandeliers. Near Pachar in the hills there is an ancient Sri Jeen Mata Temple. About 70 km from Pachar,in the Aravalis about 3000 feet above sea level are the ancient Harsh temples. Khatu Shyam Ji temple is near by also.

Castle Pachar Official Web Site

Sri Khatu Shyam Ji

Karan’s Guesthouse,Jaipur

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Bal Vipra Bankura Hanuman Ji Mandir,Baleta

Bal Vipra Bankura Hanuman Mandir, Baleta

Bal Vipra Bankura Hanuman Mandir, Baleta

On the banks of the pond of village Baleta on a sandy knoll,this ancient temple of Hanuman ji is situated.The idol is only about one and a half foot high.It depicts Hanuman ji in his child image in the guise of a brahmin.He is standing with folded hands.
According to folk lore this Temple of Hanuman ji dates back to the time of foundation of the town of Baleta.The people decided on the child image of Hanuman Ji as he would be quick to please.

Every week on Mondays and Saturdays special pooja is done.People offer the deity paan, cloves and raisins as prasad.

This temple is 33 kms from Alwar.

If you are going from Jaipur, you will have to go till Shahpura on Jaipur-Delhi Highway from there you turn for Thana Gazi-Sariska-Alwar. About 20Km before Alwar you have to turn right for Baleta village. The route is thru villages and it is time consuming. So set aside a full day for the trip.

Karan’s Guesthouse

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A Rajasthani Delicacy-Ker Sangri Pickle

In a guest post Ms.Vishnu Priya shares the recipe for preparing Ker Sangari Pickle.

Ker is a green berry like fruit of a thorny bush(capparis decidua) found in the arid parts of Rajastnan.It is very sour, and is commonly available during the months of April and May. In Jaipur you can buy fresh ker from Choti Choupar. (The traders go to the extent of sorting ker by size as the smaller berries are considered to be tastier. ) Local Pansari shops in the walled city provide dried ker all the year round. Fresh Ker has to be put in an earthen utensil or preferably a matka in salt water for 15 days so that it looses its sourness.After two weeks the salt water is thrown away and the vegetable is dried in shade to be stored for the rest of the year or to be cooked right then.Because of its numerous medicinal qualities ker is also used in many ayurvedic medicines.

Sangari are the bean like fruit of the Khejari (prosopis cineraria) tree.This tree is commonly found in rajasthan .And it gives its fruit, sangari, in the winters months.Thin and kachi sangri are plucked from the tree and lightly boiled and dried in shade to be used during rest of the year.They can be eaten as a pickle,vegetable or a snack-fry in oil & serve with salt and red chillies.

Ingredients

150 gm Dry Sangari

100 gm Dry Ker

50 gm Dry Lasore

250 gm Sesame Oil (tilli ka tel) OR Mustard Oil(Sarson Ka Tel)

50 gm Aniseed Powder ( Saunf)

50 gm Kachri Powder (A flavoring agent commonly found in Rajasthan.Also used to make uncooked meat tender)

25 gm pomegranate seed powder ( Anar dana)

100 gm Mustard seed powder( Raai)

1/4 Tea Spoon Asafoetida Powder ( Heeng)

1 Tea Spoon Mustard Seeds ( Sarson)

1 Tea Spoon Cumin Seeds ( Jeera)

1/2 Tea Spoon Fenugreek Seeds (Methi)

1 Tea Spoon Salt

1 Tea spoon Red Chillies Powder

2 Tea spoon Turmeric

Method

Soak the dried Ker,Sangri & Lasore in water overnight.

Throw away the water the vegetables were soaked in overnight and add the vegetables to a pot of boiling salt water till they are soft.

Throw away the salt water and put out the vegetables to dry on a soft cloth.

Heat the oil in a Wok till it is smoking and crackle cumin,mustard,fenugreek seeds and add asafoetida and take the wok off the flame.

Add all ingredients except raai and the vegetable and cook the masala on low flame till the masala is cooked.

Let the masala cool down after it is cooked and add the vegetables and raai and mix well and store in a glass jar for 2 to 3 days stirring 2-3 times daily till the mixture turns sour-khatta.

The pickle is ready to be served with poories or parathas.

If the pickle is to be stored for a long period of time, take enough oil to cover the pickle in the jar. Heat it till it is smoking. Let it cool down.Then add it to pickle in the Jar so that the pickle is covered in oil.The oil will make the pickle last longer.

Karan’s Guesthouse,In Jaipur

A Rajasthani Curry Made With Aloe Vera

Aloe Vera Curry Made Rajasthani Style

Aloe Vera Curry Made In Rajasthani Style

In a guest post Ms.Vishnu Priya,a house wife in Jaipur,shares the recipe for making a rajasthani curry using Aloe Vera ( Gawar Patha ) stems as found in rajasthan or the corner Reliance Fresh Store.

Ingredients

6 Nos. Aloe Vera (Gawar Patha) leaves

1 tea spoon Red Chilli Powder

1/2 tea spoon Turmeric Powder

1/2 tea spoon Coriander Powder

A pinch of Asafoetida Powder( hing)

Salt To Taste

2 tea spoon fenugreek (Dana Methi) Seeds

2 tea spoon Saunf (aniseed)

10 gm Almonds

10 gm kismis ( raisins)

1 tea spoon Amchur ( dried green Mango powder)

2 Table Spoon Mustard Oil

After washing the Aloe leaves peal them & cut them in 1 inch pieces and boil them in Salt water till they are a little tender.Throw away the salt water. This will remove the natural sourness of the Aloe. Keep the boiled Aloe aside.

In a wok heat the oil till it smokes(removes the smell from the oil and cooks it).Add Heeng,Saunf,and dana methi.Just as they crackle ( on low flame) add chillies, turmeric,coriander,salt&amchur and fry the spices.Add a little water to cook the spices properly then add the boiled aloe and cook some more.Add the dry fruits.The vegetable is ready to be served.

A Fish Curry Recipe From Jaipur,INDIA

Prepared fish Curry with Some of the Ingredients

Prepared fish Curry with Some of the Ingredients

This spicy recepie is for the people who do not know any thing about buying fish or cleaning it.But still like to eat fish.And want to cook it at home.

Enough for 1 or 2 persons.

Ingredients

Fish fillet :  250 gms.

Red Chillies Powder : 2 Tea Spoon Heaping(or to taste)

Coriander (dhaniya) Powder : 1 Tea Spoon Heaping

Turmeric (haldi) Powder : 1/4 Tea Spoon

Oil : Enough to fry the fillet

Onions : 3 No. Medium Size Grated

Garlic Paste : 1 Tea Spoon

Ginger Paste :1 Tea Spoon

Curd : 250 gms.

Bay Leaves : 2 Nos.

Cloves (laung) : 5 Nos.

Salt to Taste or 1 Tea Spoon ( not heaping)

Method

Thaw the fish Fillet at room temperature and cut into 1  inch pieces.

Heat the oil in a non stick pan and add the bay leaves and cloves. Add the fish pieces and fry them till they are cooked.

Take out the fish pieces and fry the grated onions in the same oil  till they are  light brown.Add red chili powder, coriander powder,turmeric powder and salt and some water and cook the spices  .

When the spices are cooked add the curd while stirring the pot on a high flame so that the curd does not curdle.Bring to boil.Add garlic and ginger pastes. Cook till the oil separates.Add the fried fish pieces to the ‘masala’. Cook for 5 minutes. The fish curry is ready.

Note. Use fresh Curd.If you like the curry to be ‘Khatta’ use a few days old curd because a lot of taste will depend on the curd.

1 Tea spoon of Kasoori Methi – Optional As per your taste.

This Recipe is tried and tasted  and  good.

Pix.Tajendra Singh Rathore

A recipe for preparing Laal Maans( Red Meat) rajasthani Style

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JAIPUR-A Fun Place-Even By Night

Gone are the days when a tourist had to languish in his hotel room after sunset in Jaipur.Now they have many options to enliven their evenings besides just having dinner and going to bed.

How would you like to spend your Evening?

Would you like to shop some more?

Head to Guarav Towers,Malviya Nagar and you will find branded shops full of Shoes,Clothes,Music,Movies on DVD, Books,Coffee Bar,Bargains for Rs.99/-,Bakers, Restaurants including the Mac.If you want some more choice step across to  yet another mall just a  stones throw away.

If you do not believe in the mall culture and like to practice the art of bargaining then Bapu Bazaar,Nehru Bazaar,Hawa Mahal Bazaar and other Bazaars in the walled city are for you.Window shop at a leisurely pace amongst the bustle of the people, hawkers, rickshaws, autos,urchins,cows and the ever present honking traffic. And a mute witness to it all are these Red lime washed walls of monuments of times no more and you .

In the mood for a long drive-head for The Chokhi Dhani-Ethnic Village Restaurant( 0141-2770556) on the Tonk Road.The menu and service is traditional rajasthani.There are potter,folk dancers,snake charmer,madaari and a future reading parrot.Camel and elephant rides.Lac bangles for sale.

If you do not feel up to the long drive but want a good north Indian meal under the belt head for “Shree Thal”  restaurant behind the New Vidhan Sabha,near jyoti nagar police station.If in mood for top of the line multi cuisine vegetarian fare head for the “Four Seasons” on Subhash Marg,C-Scheme(0141-2374601).

How about some Chaat?  Chawala’s in Raja Park is the place for you.

Are you thinking Non-Vegetarian?No visit to Jaipur is complete without a meal at the Niros (0141-2374493)on the M.I.Road. Another choice – Copper Chimney (0141-2372275),opp. G.P.O. Spice Court (0141-2220202)on Jacob Road.

Or just feeling like a Pizza-Pepsi only? There is Pizza Hut(0141-2388627),Ganpati Plaza,M.I.Road and Dominoes(0141-2378526),near Raj Mandir Cinema Hall.

Looking for a Gujarati meal-there is “Anapurna” behind Raj Mandir-near the gujarati samaj complex. And the Rajdhani Restaurant above the Mac on Panch Batti Circle.

A south indian meal is readily available at” Sankalp” and “Dasaprakash” (0141-2371313) on the M.I.Road.

And we must not forget the little lady and the young master with you. MacDonald’s has three out lets in jaipur-Near Raj Mandir, Gaurav Tower & Crystal Palm on bais godam circle.(1600-11-00-99)

But the night is still young.What night ends without pubbing.

Geoffrey’s the pub (0141-2360202)at the Park Plaza and Bar Code at The K.K.Square on Prithviraj Road,Steam (0141-2211919) at The Rambagh Palace and Back to Basics at Country Inn & Suites (0141-5103300) on khasa kothi circle.

Or just looking for a cup of that perfect coffee before you turn in for the night -Barista in Mall 21,opp.Raj mandir. Mr.Beans(0141-2223650) & The Rock (0141-2360622)on the Sardar patel Marg,C-Scheme.

If you think no holiday is complete without a hindi movie-we have just the place for you-The Raj Mandir Cinema Hall(0141-2379372).In this day and age of multiplexes-a single screen theater-built like no other and worth a visit.

For the culturally inclined-Birla Auditorium & Planetarium  (01412385224) on Statue Circle, Jawahar Kala Kendra (0141-2705879),opp.Commerce College or Ravindra Manch (0141-2619061) in the Ram Niwas Garden.These places come alive during the yearly fixtures of  Jaipur Festival & Rajasthan Day celebrations conducted by the RTDC and The Jaipur Virasat Foundation.A not to be missed yearly event is the increasingly high profile  Jaipur Literature Festival with writers galore.

Rajasthan Development Corporation Ltd. has started a Pink-City-By-The-Night Tour.(6.30 to 10.30 Pm.) Offering lit up monuments of Jaipur with Vegetarian Dinner at The Durg Cafe,Nahargarh.(Rs.250/-Per Pax Drinks Optional Extra) Contact: R.T.D.C. Tours & Travels,Government Hostel,Opp.G.P.O, Jaipur (P) 01412375466