Foreigners or even Indian tourists visiting Rajasthan are often warned about the spicy food of the state. However, while part of Rajasthani cuisine is definitely spicy, it would be wrong to generalise the entire state’s cuisine in the bracket.

Maas Ke Sooley

While most people think that Punjab and Lucknow are the be all and end all of kebabs, some succulent variations have emerged from Rajasthan that are equally delectable.

Ingredients

1 kg boneless lamb cut into small pieces
ghee or oil for basting
1st marination
1 tbsp died basil leaves, crushed
½ cup green papaya paste
2 tbsp garlic paste
3 tsp chilli powder
Salt to taste
1 cup ghee
2 medium onions, sliced
12 garlic cloves, chopped
2nd marination
1½ tbsp ginger paste
½ tsp clove powder
2 tsp black elaichi powder
2 tsp nutmeg powder
Pinch of cinnamon powder
1½ cups yogurt

Soola masala (Mix the ingredients together)
1 tsp mango powder
½ tsp black rock salt
½ tsp each black pepper, green cardamom and nutmeg powder

Method
Wash and dry the lamb pieces, rub all the ingredients of the 1st marinade well into the meat and keep aside for two hours.
Heat the ghee in a wok and deep fry the onions and then the garlic over medium heat till golden. Drain on kitchen paper and keep aside. Mix together the ingredients for the second marination (up to yogurt), add 2 tablespoons of water to make a paste and whisk in the yogurt. Add the marinade to the meat and rub in evenly. Keep aside for another two hours.
Thread the pieces onto skewers and roast the meat for 12-15 minutes. Baste with ghee and roast for a further 15 minutes till done. Sprinkle with soola masala and serve immediately.

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Aam Ki Launj
(Raw mango chutney)

Raw mangoes are great for chutneys and this Rajasthani variation is simply superb; not too sweet, not too tangy.

Ingredients
500 gm raw unpeeled mangoes, cut in pieces
75 ml mustard oil
1 tsp Panch phoran (available at all grocery shops)
Red chilli powder, to taste
Salt, to taste
Pinch of turmeric
1 tsp coriander powder
100 ml water
100 gm jaggery

Method
In a heavy-bottomed pan, heat the oil. When it is smoking hot, lower the heat and add the panch phoran. Let it cook for 10 seconds then add the rest of the ingredients except the water and jaggery. Sprinkle 2-3 tablespoons of water and cover and cook for 5 to 7 minutes till the mangoes soften a little.
Add the jaggery and the remaining water and cook till tender.

Serve as a side dish with rice or roti.

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Chilled lemon escapades
There’s something about lemons that denote coolness. We are forever drinking gallons of chilled nimbu paani in summer and having lemon-based cocktails. Here are a couple of traditional lemon-based cocktails guaranteed to bring the mercury down

Mojito Fresco

We have dealt with Mojitos in the past, but this one is a special summer recipe that will chill you to the bones

Ingredients
3 large lemons
2 cups water with a little extra for the rim
1 cup sugar
Ice cubes
½ cup white rum
Quartered limes (optional)

Method
Cut the lemons into pieces; combine with the 2 cups water, and the one cup of sugar and blend for around 15-20 seconds. Strain through a sieve into a large pitcher. Dilute the mixture with one to two cups water to taste. Cover and chill.
Wet the rims of 4 to 6 tall glasses; dip rims in sugar. Fill sugar-rimmed glasses with ice. Add 30 ml rum to each glass and pour the chilled lime mixture over the rum, add the quartered limes, stir once and serve.

Tom Collins

Ingredients
60 ml gin
40 ml lemon juice
10 ml sugar syrup
Soda water
Ice
Slice of lemon to garnish

Method
In a shaker full of ice add the gin, lemon juice and sugar syrup and shake well.
In a tall glass filled with ice, pour the gin and top up with soda. Garnish with a slice of lemon and serve.