Jaipur- Land of Royals!

Santosh Bhojanalay

Famous Daal Bati Churma



K Lassiwaala MI Road Shop no. 312
Famous Lassi (which is thinner in consistency than the Amritsari Lassi) in Clay Cups


Laxmi Mishthan Bhandar LMB
Thali with Plain Rice, Papad, Moong Masoor Dal, Kadhi, Ker Sangri, Dahi, Kala Chana Gravy, Roasted Fried Lentils (to change the taste in between) Missi Mawa Dessert, Missi Roti, Bati, Fennel Seeds & Dry Grapes in Gravy, Ghee

Jaigarh Fort built by Sawai Jai Singh
Largest Canal Jaiwana

Dilbahar Sharbat & Restaurant 40 Years Old
Almond & Pista Sharbat
Owner is 4th Generation

Bindola Restaurant for Rajasthani Laal Maas


Authentic Rajasthani Laal Maas served with Roti

Goat Meat (Mutton): 1 kg, Refined oil: 200 ml, Onions: 300 gm, Ginger Garlic: 100 gm
Whole spices (Black & green cardamom, cinnamon sticks, bay leaves, black peppercorns): 20 gm
(Khada Garam Masala has Javitri Laung Dalchini Tej Patta)
Salt to taste, Whole red chilli: 20 gm, Coriander powder: 10 gm, Turmeric powder: 5 gm , Curd: 100 gm, Tomato puree: 200 gm, Garam masala: 10 gm

Method:

Heat the oil and add whole spices, cook till they start crackling. Add chopped onion and cook till golden brown. Add chopped ginger-garlic and meat and cook till the oil separates from the meat. Soak red chillies in water and grind into a fine paste. Add to dish, followed by all spices except garam masala. Add beaten curd, cover dish with a lid and simmer on low heat. Add tomato puree and cook till mutton pieces are well cooked. Finish it off with garam masala.

Onion Tomato Puree Whole Dried Red Chillies Whisked Curd


Chokhi Dhaani:

Fair (Mauj ka Mela)
Left Side: Chopad Jeeman Ghar, Saagri Jeeman Ghar, Mehendi Mandavanri Thor, Kathputli Naach, Ajayab Ghar, Jaadu Ka Khel, Registan ri Dhani, Photo Studio, Mevad ri Dhani, Chopal Naach Gaan ri Thor, Panghat, Bhool Bhulaiya, Saanp-Seeti ro Khel

Right Side: Chidiya Ghar, Gudiya Lohar,Chat Pakodi ki Theli, Oonth Savari, Ghodi Savari, Baldagadi, Naag Kanya, Rashtriya Haat Bazaar, Jangla ri Ser, Mandir Devra, Tel ri Dhani, Nataa ro Kartab, Gufa, Bharno, Naav ri Ser


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Raw Plantain Fry (Kaccha Kela/Aratikaya Vepudu)

South Indian Vegetarian Main Course Special

Andhra Cuisine

Raw Plantain Fry (Kaccha Kela/Aratikaya Vepudu)
Serves 2

Ingredients:

Raw Green Plantain (Kaccha Kela/Aratikaya)- 2

Extra Light Olive Oiil/Olive Pomace Oil- 2 Tbsp.
Cumin Seeds (Jeera)- 1 Tsp.
Salt- To Taste
Kashmiri Red Chilli Powder- 1 Tsp. (If going to prepare this as a Spicy Banana Fry, use Tikhalal Red Chilli Powder instead)

Method:

In a Non Stick Skillet, Heat Oil

Add Jeera & Sauté till Seeds Crackle

Add Banana & Sauté on Low Flame Uncovered till the Pieces are Tender

Add Red Chilli Powder, Salt, Toss

Serve Fresh with Steamed Rice, Fresh Greens & Dal Combo, Set Curd/Plain Yoghurt as part of a Typical Andhra Meal!

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Fresh Amaranth Leaves cooked with Split Pigeon Pea (Thotakura Pappu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Fresh Amaranth Leaves cooked with Split Pigeon Pea Lentil (Thotakura Pappu)

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Betty Crocker Pancakes with Maple Syrup

International Vegetarian Breakfast Special
American/Canadian Cuisine

Betty Crocker Pancakes with Maple Syrup
Serves 2

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East Indian Style Potatoes & French Beans (Aloo Beans Tarkari)

Indian Vegetarian Main Course Special

Bengali Cuisine

East Indian Style Potatoes & French Beans (Aloo Beans Tarkari)

Serves 2

Ingredients:

Fresh Green Beans- ½ Cup, Finely Chopped

Potatoes- 2 Medium, Chopped

Green Chillies- 2, Finely Chopped

For Tempering (Tadka):

Mustard Oil (Kacchi Ghani Sarson Tel)- 3 Tsp.

Panch Phoron- 1 Tsp., Equal Quantities of Cumin Seeds (Jeera), Fennel Seeds (Saunf), Fenugreek Seeds (Methi),  Mustard Seeds (Rai) & Nigella Seeds (Kalonji)

Turmeric Powder- ¼ Tsp.

Red Chilli Powder- ½ Tsp.

Salt- To Taste

Method:

In a Wide Non Stick Skillet (Kadhai), Heat Mustard Oil till Smoking Point

Add Panch Phoron & Sauté till the Seeds Splutter

Add Potatoes, Green Chillies and Sauté

Add Green Beans, Red Chilli Powder, Salt, Turmeric Powder and Sauté

Sprinkle some Water, Cover & Cook till the Vegetables are done

Keep Checking & Stirring in between so that the Vegetables don’t stick to the bottom of the Skillet

Serve Hot with Steamed Rice/Khichuri or Phulka/Roti/Parantha

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