About 65km from Jaipur the city of Sambhar with the salt lake & the migratory birds it attracts and the holy places of Shakmbhari Mata temple & Devyani Tank is an ideal spot for a day trip excursion out of Jaipur.
Sambhar Lake is the largest salt lake in India. It has produced salt for more than 700 years. Three small towns of Nawa, Sambhar & Gudha are located on the banks of this lake & all are engaged in producing salt. The salt produced from the Sambhar Lake water is much more salty than the salt produced from ocean water & it comes in three different colors, ordinary white & pink & grey.
In 1876 this area was connected by narrow gauge train. Trains were a boon to this area as the lake is spread over an area of 190 sq km. The trains not only connected the area effectively but also were a big help in shifting the salt from one place to another.You can see these trains or trolleys in use even today.
A.O.Hume, the founder of Indian National Congress (INC), was the first commissioner of Sambhar Salt. He was also a keen ornithologist.
There is a detailed report on the method of salt production in a historical account written during the time of the rule of Aurangzeb. Abul Fazal has also mentioned Sambhar in accounts written by him.
The Circuit House of Sambhar was built by the British in 1880. There is a salt museum housed in a heritage building nearby, also.
During the monsoon the fresh water of the rains attracts a lot of migratory birds. But they fly away once the weather starts getting hotter and the lake water starts becoming salty.
You should take packed lunch and lot of water and cold drinks with you. You can get ice and softdrinks at the Sambhar Bus-stand, also. If you like eating dhaba food, the dhabas at the Nawa bus-stand are a good option. Sambhar is also famous for its feenees, a sweet dish.
Posted in Accomodation, Around Jaipur, Bird Watching, birds, City Life, GuestHouse, india, Jaipur, Jaipuri, Museums, orinthology, Photography, Photos, rajasthan, rajasthani, salt, sambhar, temple, Temples
Tagged Aurangzeb, day excursion from jaipur, Devyani tank, food, gudha, india, Jaipur, Lake, nawa, Salt, salt lake, Sambhar, shakhambari mata temple
Rice & Green Moong Lentil
To Serve: 1 OR 2 Persons
Time Taken: About 30 minutes
Green Moon Dal( This is moong lentils with the green covering unlike the yellow moong dal): 4 heaping Table Spoons.
Rice: 4 heaping Table Spoons.
Turmeric Powder: 1/4 Tea Spoon
Salt: To Taste
Water: 400 ml.
Some Sugar & a Little Clarified Butter and Milk OR 200 gm Fresh Curd. As per choice.
Mix the lentil and rice together and clean and wash the mixture in water and let it soak in water for 10-15 minutes.
Throw away the water used to soak the lentils & rice mixture and put the mixture in a pressure cooker. Add about 400 ml of water with the salt and the turmeric powder.
Pressure cook at high flame till the cooker whistles once then lower the flame to simmer for 10 minutes. Switch off the flame after 10 minutes. Let the cooker cool down on its own for 5-10 minutes.
The ‘khichari’ is ready to be served.
It can be eaten with salt as it is Or with milk and sugar and clarified butter Or with fresh curd and salt or sugar Or with only sugar.
It is very light on the stomach and is generally made when somebody is recuperating from an illness.
The 50:50 ratio of the rice and green moong dal can be varied according to a persons choice.
If you are in a hurry and do not have the time or inclination to soak the rice and green moong dal mixture in water before pressure cooking the mixture just wash the rice and dal thoroughly in water and add 100 ml extra water to the mixture and cook for the stipulated time.
Posted in Accomodation, City Life, cookery, culture, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan, rajasthani, recipe
Tagged Cook, Home, khichari, Lentil, Mung bean, Rice, Salt, sugar, Turmeric
Serves: 2 persons
Time Taken :30 minutes
4 Hard Boiled Eggs
2 Medium Onions Minced
2 Tomatoes Minced
4 Green Chillies Minced
2 Tea Spoons of Garlic Paste
2 Tea Spoons of Ginger Paste
2 Tea Spoon of Red Chillies
1 Tea Spoon of Coriander Powder
1/2 Tea Spoon Turmeric Powder
Some minced green coriander leaves for garnishing
1/2 tea Spoon of Roasted Cumin (Jeera) Powder
200 gms Curd
1 Cube of Maggi Chicken Stock
1/2 Tea Spoon Salt OR to taste (Remember there is some salt and pepper in the chicken cube too)
6 Table Spoons Of Soya Oil
A simple curry for the eggetarians & the non-vegetarians among us.It does not take much time to prepare.But is a delicious substitute to a non vegetarian dish.
Put the four eggs to boil in a pot of water for 15 minutes.
Heat up the oil in a wok and fry the onions in it on low heat till the onions are a little brown.Add the minced tomatoes in the Wok and fry some more.Now add the garlic and the ginger paste and fry some more.Add the Red chillies,Coriander powder, Roasted Cumin Powder,turmeric powder and Salt with a cup of water to the mixture and cook it till the oil starts to bubble.Stir in the curd.Keep stirring the mixture on high flame till the mixture starts to boil.Add the chicken cube.See that it dissolves in the mixture.
Add the green chillies.Cook the mixture on low heat till it is oily red in color.
Cut the 4 boiled eggs in 2 halves each and add to the curry.
Garnish with minced green coriander leaves and serve with hot chapatis.
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, Eggs, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan, rajasthani, recipe, Street Food, Travel
Tagged Anda Curry, Ande Ki Sabzi, Chili pepper, Cook, Coriander, Cumin, Egg Curry, Garlic, Ginger, maggi chicken cube, Onion, recipe, Salt
Serves: One Person
Time Taken : Ten Minutes
1 Small green chillies Minced
1 Small tomato Minced
1 Small Onion Minced
2 pinch of salt
2 pinch of red chillies or black pepper
Break the eggs in a small bowl and beat them with a fork for a couple of minutes. Add the salt and the red chillies or black pepper as per your taste. Add onions, tomatoes and green chillies as per your taste. Beat the mixture some more.
Heat some oil in a non stick pan till it is smoking. Lower the flame and pour the egg mixture in the pan. Wait till it is brown on the frying side and turn it and fry the other side till all the egg is cooked to golden brown. If you like your omelette half done then you will have to take it off the heat sooner.
Serve with butter toast and tea.
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, rajasthan, rajasthani, recipe, Street Food
Tagged Add new tag, Black pepper, Chili pepper, Cook, Egg, Home, omelette, Onion, recipes, Salt, Tomato
If you are a novice in the kitchen and know enough cooking to boil water this recipe is for you. We are just going to assemble a few processed goodies and some vegetables and rice to make a wonderful meal.
Time Taken : About 40 Minutes
Serves: 2 Persons
1 packet Chinese Manchurian Knorr make a meal
1 cube Maggi Chicken concentrate OR 1 cube Maggi Vegetable concentrate
2 Cups of Soya Chunks
1 small onion
1 small carrot
1/2 a small cabbage
1 small capsicum OR 2 Big green Chilies
2 spring onions
Some red OR green chili sauce
Some vinegar and green chili sauce
1 cup rice
Wash the rice in cold water. Soak the rice for 20 minutes in cold water.Throw away the water used to soak the water. Take 2 cups of water in a pan add the soaked rice, a pinch of salt and a little ghee and cover the pan with a lid and boil the rice on Simmer setting of your gas burner till the rice is tender.( Do not stir the rice while it is cooking.The rice will be cooked by the time all the water is used up. )
Grate all the vegetables and mince the spring onions. Put the spring onions aside.Take a wok add a little ghee and sauté the vegetables for 5 minutes. Add 3 cups of water to the vegetables. Add the chinese Knorr Manchurian make a meal mixture and bring to boil. Simmer for 5 minutes. Set aside.
In a little water boil the chicken cube or the vegetable cube ( as per your taste) and set aside.
Boil 4 cups of water in a pan add 1/4 tea-spoon salt and add 2 cups of Soya chunks and boil for 10 minutes. Use a strainer to get rid of the water used to boil the Soya chunks and to wash them in cold fresh water. Squeeze out the excess water.Put some ghee in a wok and fry the Soya chunks till they are a little brown. Add the boiled chicken or vegetable concentrate to the wok and bring to boil till the chunks absorb the concentrate a little and add the mixture of Soya chunks and concentrate to the Manchurian sauce.Garnish with the minced spring onions.
Your meal is ready. Use the chili sauce as per your taste.
COOK IT UP A RECIPE WEB SITE
Posted in Accomodation, City Life, cookery, Cusine, food, Hotels, india, Jaipur, Jaipuri, recipe
Tagged Carrot, chicken cube, Cook, Home, Hot sauce, KNORR, MAGGI, manchurian, Onion, Rice, Salt, Scallion, SOYA CHUNKS, VEGETABLE CUBE, Vinegar
In this guest post Ms.Ratna Singh,a house wife in Jaipur, shares with us how to cook lentils the way her husband likes. Nature has blessed us with a big variety of lentils and man in his wisdom and to add spice to life has come up with numerous ways to cook them. The following simple recipe shows us how to cook chana and washed moong lentiles.
To Serve: 2 Persons.
Time taken : About 1 hour.
1/2 Cup Washed Moong Lentils
1/2 Cup Chana Lentiles
Clean the lentils & soak the lentils in some water for 1/2 hour.Wash the lentils in the water used to soak the lentils and throw away the so used water.Put the lentils in a pressure cooker and add the following items.
1/4 Tea Spoon Turmeric Powder
A little Salt
4 Cups Water to pressure Cook the lentils.
Pressure cook the lentils on high flame till the cooker gives 2 whistles.Turn off the flame and let the cooker cool off.
Now take a wok and put in a table spoon of butter or desi ghee and 1/4 Tea Spoon of Jeera(cumin) and fry it on low flame till it changes color now add 1 tea spoon of Ginger & Garlic paste and Saute for some time then add 2 pinch of heeng . Now add 3/4 tea spoon of red chillies ,3/4 tea spoon of coriander powder, 1/4 tea spoon of turmeric and salt to taste with some water to the mixture in the wok.If you like you can also add one minced green chilly. Cook on low flame till the oil separates.
( If you think at any stage that the mixture might burn because of too much heat and not enough masala , just switch off the gas, add everything and then start cooking again.)
Now stir in the boiled lentils with the water in the cooker to the wok and bring to boil.
You can garnish the dish with Lemon Juice to taste and with green coriander leaves.
Prepadred Dish of Chana & Washed Moong Dal
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, rajasthan, rajasthani, recipe
Tagged Chili pepper, Cook, Coriander, Cumin, Home, home cooked lentils, Lentil, recipe, Salt, Turmeric