

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
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Tangy, gut-friendly Rajasthani Kadhi with steamed rice and zesty Mirchi ke Tipore. Pure comfort food!

A light and tangy yogurt-based curry from Rajasthan, made with chickpea flour and a flavorful tempering of aromatic spices. This comforting dish is quick to make and pairs perfectly with steamed rice or bajra roti.
Serving size: 1 serving

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
Serving size: 1 serving


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Tangy, gut-friendly Rajasthani Kadhi with steamed rice and zesty Mirchi ke Tipore. Pure comfort food!
This rajasthani dish is perfect for lunch. With 514.78 calories and 11.84g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Kadhi Batter
Cook the Kadhi
Prepare the Tempering (Tadka)
Combine and Serve
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.