If you swear by Gatta, Papad ki Subzi and Ker Sangria, here's your chance to make the most of a Rajasthani food festival that's currently cooking in the city
If you swear by Gatta, Papad ki Subzi and Ker Sangria, here's your chance to make the most of a Rajasthani food festival that's currently cooking in the city
There's great news for lovers of Rajasthani cuisine. Here's the chance to experience the rich flavour of India's desert state at Khandani Rajdhani across all Khandani Rajdhani outlets in the city. 
Khandani Rajdhani Thali Restaurants is celebrating 'Rangeelo Rajasthan', a food festival where you get to savour some of the most rare Rajasthani dishes on a platter along with lots of fun and frolic. Mouthwatering specialties including Dal Bati Churma, Ker Sangria, Govind Gatta, Papad ki Subzi, Jaipuri Mewa Pulao, Khoba Roti and Missi Roti to name a few along with delicious deserts like Sevaiya Kheer and Malpua.
To make this festivity more memorable, every outlet will have a Rajdhani Photo Studio set up so guests can get themselves clicked in traditional Rajasthani attire (Ghagra-Choli for ladies, Dhoti-Angrakhi for men) along with many other fun activities. The ambience will also be different to soak in the colours and flavours of Rajasthan.u00a0
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Time 12 noon to 3.30 pm, 7 pm to 11.30 pm
Till February 29u00a0
At Mariplex Mall, Kalyani Nagar;u00a0 Congress Bhavan Road, off JM Road, Shivaji Nagar; Phoenix Market City Mall, Viman Nagar, Nagar Road.
Chef Bawarlal shared the recipe to one of his specialties Ker Sangria
Ingredients
1/2 tbsp of Ker
1/2 cup of Sangria
cup of Kumtia
cup of Goonda
1/4th cup Amsul
1 1/2 tsp Lal Mirch powder
1 tsp Dhania powder
1/4 tsp Haldi powder
1/2 tsp Kismis
Salt to taste
For Seasoning
2 Kashmiri chillies
1/4 tsp Ajwain seeds
1 tbsp Ghee
A pinch of hing
Method
First soak Ker, Sangria, Kumtia, Goonda and Amsul in water for two hours. Then wash them, boil them and keep them aside.
Heat oil in a pan, add the chilli, ajwain and hing, allow to crackle, then add Kashmiri Mirchi and ginger in it.
Now, add the Ker, Sangria, Kumtia, Goonda and Amsul to the pan and mix well and cook for another couple of minutes. Serve hot with roti.
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