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Authentic Rajasthani Food

The Suruchi restaurants at Karol bagh is designed keeping in mind both domestic and international travelers. It is one of the vibrant Rajasthnai restaurants in Delhi and is distinguished by its multi-cuisine dining place, specialized in serving variety of cuisines to their customers.

Rajasthani cuisine is a fabulous display of colourful, spicy and distinctive dishes. The restaurant has expertise in varieties of Rajasthani culinary delights, coming right from the heart of the beautiful state. The food served at the restaurant is centered on the theme where the preparation and presentation of cuisines play a leading role. 

The Rajasthani cuisines prepared by our highly professional and experienced chefs using the best ingredients to give awesome and juicy flavor to the food. As the state is famous for its deserts, lakes and majestic forts, it is the home for most delicious food, superb delicacies and gastronomic delights. Moreover, a person can easily experience the essence of Rajasthani food served at the restaurant. The most famous dish is the Rajasthani thali, served at the restaurant is most liked among the customers. Other famous dishes are typical spicy curries and delicacies such as besan gatte ke sabzi, daal bati churma, ker-sangri-kumatia etc.

 

Rajasthani Food Recipe

 
Rajasthani Daal Bati ( Puffed Dough Dumplings With Lentil Curry )
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Rajasthani Daal Bati   Ingredients:
For daal (Lentil Curry):
  • 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
  • 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
  • 3 onions, chopped finely
  • 2 tomatoes, chopped finely
  • 2 tsp garam masala powder
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, slit lengthwise
  • 2 tbsp cream
  • 4 tbsp ghee
  • 1 cup coriander leaves, chopped finely
  • Oil
  • Salt To Taste
For Bati (dumplings):
  • 5 cups whole wheat flour, sieved
  • 1 cup ghee, melted
  • 2 tbsps curd
  • Salt To Taste

Preparation:

  • Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
  • Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
  • Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
  • Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.
 
Gatta Kadhi Recipe
Famous Rajasthani Gatta Kadhi   Ingredients:
  • 1 tblsp vegetable fat (ghee)
  • 1/2 tsp coriander seeds
  • oil for deep frying
  • a pinch baking powder
  • 2 cup coriander leaves chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 2 cup bengal gram flour (besan)
  • 4 curry leaves
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp cumin seeds
  • 2 cup yogurt
  • 1 tsp green chillies chopped


How to make marwadi gatta kadhi :

  • Keep 2 tblsp besan aside for kadhi.
  • Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt.
  • Mix in water little at a time to make hard dough.
  • Knead well, rest it for 10 minutes and then divide into four equal portions, roll them in cylindrical shape and then boil in salted water until cooked.
  • Take off and cut into small pieces.
  • Deep-fry these pieces in medium hot oil until lightly browned.
  • Remove and leave aside.
  • Mix remaining besan with curd thoroughly.
  • Heat up ghee, mix in coriander seeds, cumin seeds, green chillies, curry leaves and stir fry for a moment.
  • Mix in besan and curd mixture, red chilli powder, turmeric powder and stir fry on low heat, stirring continuously, for a few minutes.
  • Mix in water, adjust salt and stir fry until it returns to medium thick consistency
  • Mix in fried gatte, bring to a boil, top with cut green coriander leaves and serve hot.
 
 
 
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