Camel Festival in Bikaner

Rajasthan is an arid state known for extreme weather conditions, barren lands and the expansive desert at Jaisalmer. But Rajasthan is also the state enriched with deep traditions and culture, history, art, architecture and mythology. The state has promoted tourism in a focused manner. Even a casual visitor returns smitten by the imposing forts and palaces, brightly coloured folk traditions, and amazing natural beauty.

Decorated-Camel-for-Festival

Bikaner is a small town on the north west side of this culturally drenched state. It dates back to the 15th century, about 330 km from Jaipur, the state capital. If you love the spicy Rajasthani food, you must have heard of Bikaner, for it is the paradise for foodies.

Well connected by road and railways to major cities in the hinterland and neighboring states, Bikaner is also famous for its art and culture. The State Government, through its Department of Tourism, Art and Culture promotes many cultural festivals in Bikaner. The next one on the calendar is the International Camel Festival – something you cannot afford to miss! Make use of the long weekend and enjoy this festival from 26 – 27th January. Its Id-e-Milad on Friday the 25th, so most of us would be having a holiday! So book your tickets accordingly!

Want-a-Camel-ride

Experience the folk culture of Rajasthan in its true colours in this two day festival. Camels have been associated with the history of Rajasthan since times in memorial. When modern modes of transport were not available, camels proved to be handy as they could survive without water for long stretches and did not buckle under extreme weather conditions. They were used to move both people and goods, and are called “Ships of the Desert”, even today. Even many a hero has won wars on camels. This festival is to celebrate the association of camels with the land, their strength and beauty.

Folk-Dance-during-Camel-Festival

The festival begins with a parade of camels, beautifully decorated, from the mighty Junagadh fort to the vast open sandy lands. The camels are so well decked up that you would forget their otherwise ugly versions. There is lot of music, fun and frolic in the air. Different events, revolving around the camels, take place. They are so unique that you have to witness them yourself! Why, have you ever heard of a beauty pageant for camels? You will find one here in Bikaner, a town that has India’s only camel breeding centre.

Camel-Hair-Style

On the first day of the camel festival, there is a competition for the best groomed animal – and you would be surprised by the creativity of the local people. There are unique styles of fur cutting, and designs are made on the skin of the monstrous animal.  Then comes the tug of war, and camel dances. Can you believe it? The camels actually dance in synchronized movements in tune with the music, such is their training. On the second day, camel races are held. Needless to say, these festivities attracts tourists from all over the world and local residents to Bikaner in huge numbers!

Camel-Race

While you enjoy all the action, you get the opportunity to taste the rustic cuisine of the state. Gulp down tons of health as you consume tea made from camel milk, which is extremely tasty. Every evening there are folk dances and music recitals – performances that take you to rural Rajasthan, and spreads a trance in the air.

Camel-stage-show

So, what are you waiting for? 

Rajasthani speciality - Gatte ki sabji

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.

• Preparation time : 20 mins
• Cooking time : 25 mins

serves : 4

Ingredients :

For the Gattas:

3/4 cup of bengal gram flour (besan)

1 tsp of chilli powder

1 tsp of fennel seeds (saunf)

1/8 tsp of carom seeds (ajwain)

1 tbsp of curds

1 tbsp of oil

salt to taste

For the Curry:

2 cups of curds, beaten

1 tbsp of bengal gram flour (besan)

4 to 6 curry leaves (karipatta)

1 tsp of cumin seeds (jeera)

1/2 tsp of fennel seeds (saunf)

1/2 tsp of mustard seeds (rai)

1/4 tsp of asafoetida (hing)

1 bay leaf (tej patta)

1 clove (laung)

25mm. (1") stick of cinnamon (dalchini)

1 cardomom (elaichi)

1/4 tsp of tumeric powder (haldi)

2 tsp of chilli powder

2 tsp corainder (dhania) powder

2 tbsp of oil

salt to taste

for the Garnish:

2 tbsp of corainder chopped

Method :

For the gattas:

1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.

2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.

3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.

4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.

For the curry:

1. Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain.

2. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom.

3. When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds.

4. Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split. Simmer for about 10 minutes and keep aside.

How to proceed :

1. Add the prepared gattas to the curry and bring to a boil.

2. Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.

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Rajasthani-Style Mixed Vegetables

Rajasthani-Style Mixed Vegetables

This side dish or subji is eaten with Dal-batti or just with Chapati/Roti (Indian bread). It is made with any variety of vegetables, but usually consists of onions, peas, tomatoes and capsicum. Spices are then added to the sabji to give it a very distinct taste.

• Preparation time: 10 mins
• Cooking time: 20 mins

Ingredients:

1/2 onion, chopped into big pieces

1 small capsicum, chopped into big pieces

1 big tomatoes, chopped into big pieces

1/2 cup cucumber, chopped into big pieces

1/4 cup peas, boiled

10 - 12 curry leaves

3 green chillies, finely chopped

1 tsp chilli powder

1 tbsp coriander powder

a pinch of tumeric powder

1 tsp amchur powder

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

salt to taste

1 tbsp of oil

1/4 cup water

Method:

1. In a pan add oil, mustard seeds and cumin seeds (jeera). When they start to crackle.

2. Add asafoetida (hing), curry leaves, green chilli and onions. Fry them till they are translucent.

Add capsicum. Fry till they are half cooked.

3. Add peas. Fry for few minutes, then add tomatoes. Cook for sometime.

4. Add the chilli powder, tumeric powder, corainder powder, amchur powder and salt to taste. Mix well

5. Add the cucumber and water and cook with the lid on, simmer for few minutes till the vegetables are cooked.

6. Garnish with corainder leaves. Serve hot.

 
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Rajasthani sweet. Churma

Rajasthani Sweet: Churma 

 

Dal-baati is incomplete without the quintessential "Churma". Churma is a very basic Rajasthani sweet. Churma is made using wheat flour, ghee and jaggery which are the main ingredients and the only ingredients. It is very easy and simply to make and tasty to eat. Enjoy!!!

• Preparation time: 25 mins
• Cooking time: 20 mins

Ingredients:

2 cups whole wheat flour
4 tbsp ghee
water to make the dough
1 cup jaggery
2 tbsp ghee
2 tsp water

For the garnish:
Chopped Almonds and/or Pistachio

Method:


1. Pour hot ghee in the wheat flour and mix until it looks like breadcrumbs.

2. Add little water and prepare hard dough. Leave the dough aside for half an hour.

3. Make thick chapatis and roast them on a tawa on low flame. While roasting them on tawa pinch the chapatis on both the sides, so that it will cook it from inside.

4. Make fine powder from these cooled chapatis with the help of a mixie. Sieve it into fine powder.

5. Transfer this powder in a pan. Fry the powder mixture till it is brown in color.

6. In a separate pan, add ghee, jaggery and water and cook it till the jaggery melt into a consistent paste.

7. Add jaggery paste to the mixture.

8. Mix well till it turns soft and no lumps of jaggery are left.

9. Garnish with chopped almonds.

Note: You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box

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RAJASTHANI CUISINE - Traditional Rajastani Thali

Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or Kandas (i.e cow dung) are done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left 

Rajasthani Thali (Bati Churma)

unsalted. This unsalted dough then shaped into rounds and cooked on the tawa on low flame. Later these baatis are crushed and sugar or jaggery is mixed into them along with ghee to make a sweet dessert- churma. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.

Rajasthani Saag

Another way of eating Dal Baati is by crushing the baati add ghee, dal, onions, athana mirchi, lime juice, mango pickle, sabjis - mixed vegetable and gatte ki sabji and mix all together for a tasty and delicious meal.