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Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaz Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lasoon ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpuas from pushkar and Rassgollas from Bikaner, “paniya”and “gheriya” from Mewar.Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.To decrease the use of water in this desert state they use a lot of milk and milk products to cook.

Sweet dishes:

Balushahi
Besan Chakki
Churma
DilKhushaal
Feeni
Ghevar
Gujia
Seero (Hindi: Halwa)
Imarti
Jhajariya
Kadka
Milk-Cake (Alwar ka Mawa)
Makkhan-bada
Palang Torh
Mawa Kachori

Rajastani curries:

Aloo matar ki sabji
Beans ki sabji
Besan Gatte ki sabji
besan purla
childa
dahi mein aloo
Dal Chawal Kutt
danamethi, papad ko saag
Gajar ki sabji
Govind Gatte or Shahi Gatte
Guwar fali ki saag
Haldi ko saag
Jaipuri
Kadhi
Bajri ki raab
Karela ki sabji
Ker-saangri ki sabji
Kicha ki sabji
Kikoda ki sabji
Lauki key Koftey
Makki ki ghaat
Makki ki raab
Makki ki saag
Badi
Masala Gatta
Matar ki sabji
meethi danamethi
Moranga ki sabji
Motha ko saag
Papad, Badi ko saag
Papad ki sabji
Pyaaz Paneer
Raabdi
rabori ki sabji
Sev Tamatar
Dal Tadka
kachar chatni hilaria

Source:Wikipedia