00:00 (upbeat music)
00:02 - Rajasthani cuisine is inspired by local basic things.
00:08 Tourists are now experiencing and asking for local cuisine.
00:13 - I love cooking.
00:16 We make very simple cuisine that guests prefer.
00:20 - Around four basic raw materials,
00:27 Rajasthani cuisine revolved around it.
00:30 The first is millet, second is dairy,
00:33 then lentils, chickpeas, moong, and fourth is spices.
00:38 - (speaking in foreign language)
00:42 Even curd is like that.
00:44 Then we have to make curry for that.
00:46 Cumin seeds, dry red chilies, some chopped onions,
00:50 and some green chilies for flavor.
00:53 Take yogurt in a bowl and add some cumin powder
00:56 and red chilies, coriander powder, and some salt.
01:00 Make a paste and cook until that oil separates.
01:04 Add sangri and carom seeds.
01:06 Sangri is good with (speaking in foreign language)
01:11 Crushed coriander seeds, salt, turmeric, red chili powder,
01:19 chopped garlic, (speaking in foreign language)
01:23 And then we have to make dough.
01:25 We have to roll it.
01:27 Boil it in water.
01:30 And then we have to make curry for the (speaking in foreign
01:33 language)
01:34 We have to cook a little bit brown, right?
01:36 We need a little bit brown, not that much.
01:38 We'll add some turmeric.
01:40 These are the chickpea dumplings that we made before.
01:53 When they came to Ikaki, they prefer only home-cooked food
01:57 because it's very simple, not heavy.
01:59 They like it because they can't explore
02:02 these restaurant hotels.
02:05 They feel like they're home because they can come
02:09 in my kitchen, they can cook with me.
02:11 I think me and my husband, we give them home experience.
02:18 We sit with them, we can talk with them
02:22 during breakfast, lunch, or dinner.
02:24 So they are very comfortable with us.
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