delicacies like khata, gatte ki sabji, pakodi, powdered lentils are used for mangodi, papad. Bajra and corn is used all over the state for preparations of Raabdi, khichdi, and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.
Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. The spice content is on the higher side, even by Indian standards. Rajasthanis also relish ghee which is an integral part of many of the preparations. The most famous dish would probably be dal-bati, which are spicy lentils with baked balls of wheat with lots of ghee. The variety of sweet dishes is also immense and sweets are relished as much as the spicy curries in Rajasthan.
Corn is a used in a lot of preparations both spicy and sweet. A popular sweet dish made of corn and milk is jhajariya. In fact guests are force fed with lot of affection, also termed manuhar or manvar. It is considered extremely rude to just lay the food on the table and expect guests to serve themselves.