Rajasthani Thali ( SNC - 10 )

I am writing this post after a very long time. Since last two month I am not posting regularly due to renovatioon work going on at home. Then my PC crashed which is still not functioning smoothing . Hopefully from today onwards I might be able to blog regularly. I am really missing all my blogging friends .

Coming to that I also missed a few challenges in the month of July and today finally got a chance to post this Rajasthani thali  given by our this month's host Manjula of desifiesta  for the  SNC challenge started by Divya Pramil of youtoocancook

I am a big fan of Rajasthani and Gujarati cuisine and though I don't particularly like thalis , I just can't resist a rajasthani or a gujarati thali. Daal baati churma with lahsun ki chutney being my favourite combo. So I was very excited to make baatis at home and they turned out so well that I will surely make them frequently at home.

 So when I heard that this month's SNC challenge was to prepare a full fledge rajasthani thali I was delighted. I made all the ten dishes given for the challenge and was truely happy and satisfied with the result. Thanks a lot Manjula for this lovely lovely challenge. And then was waiting with my fingers crossed for the PC to function properly. And here I am finally with the delicious spread. Hope you all will enjoy this treat fit for the  royals.....

I made :

1) Goond ke laddoo
2) Baati
3) Bajre ki roti
4 ) Makke ki roti
5 ) Gatte ki sabzi
6) Panchmel sabzi
7 ) Mung wadi curry
8) Mung daal
9 ) Kesar Malai Lassi
10 ) Boondi Chaas

 1 ) Goond ki ladoo :

Goond is an "edible gum" that is extracted from the bark of a tree. It is available in crystal form . Goond provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in.  These delicious goond ladoos are a traditional winter delicacy which are usually had with a glass of warm milk for breakfast. 

Ingredients :

1 1/4 cups........ whole wheat flour 
3 tbsp ...............goond (edible gum)
1/2 cup.............. sugar powder
1/2 tsp................ cardamom powder
1/4 cup ghee for frying goond + 4 tbsp for roasting wheat flour 

Method :

Deep fry the goond/edible gums  in hot ghee, one tablespoon at a time till the pieces puff up.
Heat the ghee in a pan, add wheat flour and roast it over a slow flame .

Stir continuously till  golden brown.

Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

Make round balls with your palms .


2 ) Dal Baati :

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Although traditional Baati is a baked dumpling of wheat flour , this recipe offers a variation by stuffing the Baati with mashed potatoes seasoned with spices and herbs..Any rajasthani is incomplete with dal baati .

Ingredients for Baati :

 1 1/2 cup wheat flour
 Salt to taste
 3 tbsp butter or ghee

Method : 

Mix all the ingredients n make a stiff dough . 

Divide in to equal portions and roll it . 

Bake in oven at 150 degree for 15 minutes till brown on both sides.

Fry them in ghee till golden brown. 

Serve with dal .

3 ) Bajiri Roti  :

Millet is so nutritious as it is gluten free. This tasty bread is Rajasthani in origin and goes well with almost any vegetarian or non-vegetarian dish. It is especially good with curries :)

Ingredients :

2 cups bajra atta/ millet flour

1 tsp salt

Warm water

1/2 cup ghee 

Method :

Knead together all the above items with little warm water at a time to make a soft dough.

Make lemon sized balls of this dough and roll them into thick small rotis.

Roast them on both sides on a  hot tawa .

Apply ghee on top.

4 ) Makki ki roti :

Ingredients :

1 cup Maize/Corn Flour
salt to taste
1 1/2 cup warm water
1 tablespoon of Ghee or butter spread over the roti.

Method :Make the rotil in same way as bajra rotis  .

Just replace the bajra flour with maize flour.

                                                               
                                                                    Gatte ki kadhi 

 5)  Gatte Ki kadhi :

"Gatte" are gram flour dumplings that are spiced up with dry spices and then steamed or boiled in water  and cut into small bite sized pieces. They are used  in making varitey of Rajasthani  dishes like subji, pulao etc. This dish is made using a yogurt based gravy and dry spice to  make an delicious gravy that will complement both rice and parathas. 

For The Gattas

3/4 cup....... besan 
1 tsp ..........chilli powder
1/8 tsp ........ajwain seeds (carom )
1 tbsp.......... curds 
2 tbsp ..........oil
salt 

For The Kadhi

2 cups.......... curds , beaten
1 tbsp........... besan 
4 to 6.......... curry leaves 
1 tsp............. cumin seeds 
1/2 tsp........... mustard seeds 
1/4 tsp............ asafoetida 
1/4 tsp ...........turmeric powder 
2 tsp ...............chilli powder
2 tbsp ..............ghee

2 tbsp................ chopped coriander leaves

salt



Method 

For the gattasCombine all the ingredients  and knead into a firm dough using  water.
Make 5 to 6 portions and  shape each portion into a  long cylindrical roll.
Boil enough water in a deep pan, add the gattas and cook for 7 to 8 minutes. 
Drain and cut the gattas into pieces . 
Keep them aside.


For the kadhiCombine the beaten curds, gram flour, ½ cup of water and curry leaves and whisk well .
Heat the oil in a pan and add the cumin seeds, mustard seeds,and  asafoetida
When they splutter  add the turmeric powder, chilli powder and saute.
Add the curd mixture, 1 cup of water and salt and bring to a boil.
Add the prepared gattas to the kadhi and bring to a boil. 
Garnish with chopped coriander leaves.

                                                                 Panchmel Sabzi

6) Panchmel ki subzi :

Panchmel is a district in gujarat bordering rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and beans -constitute the panchmel of this delicious curry. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhajiri ki roti . My mom usually makes this delicious curry as a part her menu while we have guests at home.

Ingredients

3/4 cup ................cluster beans /gavarfali , chopped
3/4 cup ................long beans /chawli , chopped
3/4 cup ................capsicum , chopped
3/4 cup .................cucumber , cubed
3/4 cup................ french beans , chopped
1........................ medium tomato
1 tsp .....................cumin seeds /jeera
1/2 tsp .....................mustard seeds
1 tsp .....................chilli powder
1/4 tsp....................turmeric powder (haldi)
2 tsp....................... coriander (dhania) powder
2 tbsp .....................oil 
salt 


Method :

Heat the oil in a non-stick pan, add the cumin seeds,  let them splutter.

Add the gavar, chawli, capsicum, cucumber, beans and saute .

Add  tomato and salt, half cook the veggies  . 

Now add turmeric, red chilli , dhania and cumin pd and mix well .

 Don't over cook as it may loose its taste. 

                                                       Moong wadi curry

7)  Dhana Moong wadi curry :

Moong Wadis or Mangodis are tiny sun-dried lentil nuggets obviously made out of Moong Dal.  This is an delicious curry and easy to make even if you have wadi available at your place. If you don't have any veggies left in your fridge this is an perfect curry which you can make and have with any Indian breads .

Ingredients 

1cup............moong wadi

2 cups..........chopped coriander leaves

1/4 tsp.........turmeric pd

1 tsp............chilly pd

1 1/2 tsp.......dhana jeera pd

1/2 tsp..........cumin seeds

3 tbsp...........oil

salt

Method   :

In the pan, add the cumin seeds, all the spice pd and add 1/2 cup water and then the wadis.

Add salt and cook till the wadi's are well cooked

Add extra water if needed.

When the curry is a little thick turn off the stove and add the coriander leaves.

Cover this and keep it for 10 mins . 

                            

                                                                         Moong Daal

 8 ) Moong Daal : 

Ingredients

1/2 cup...............green gram dal 
1/4 tsp............... cumin
 1/4 tsp............ Asafoetida
1/4th tsp............ turmeric
 1 tbsp ginger + garlic + green chillies paste 
1/4 tsp Garam Masala.Salt

Method : 

 Pressure cook the Moong Dal.

 Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric and gnger garlic green chillies paste.

 Saute for 10 seconds and add the cooked dal and about 1/2 cup water . 

Add Garam Masala . Let it cook in low flame for about 10 minutes .

                                                                   Kesar Malai Lassi

 9 ) Kesar Malai Lassi  :

Lassi are an delicious and rich drink served at the end of meal :) A specialty of Jodhpur and Rajasthan in India.Healthy, easy, rich and delicious drink to end with . I am sure this lassi will satisfy all your  sweet cravings anytime :)

Ingredients

1 tsp................Saffron (soaked in warm milk for 5 mins )

1 cup.............. Milk

1/2 cup ............fresh  cream 

3½ tbsp .............Sugar 

50 ml water 

pinch of salt

Method : 

Put all ingredients in a blender and blend till smooth and the sugar dissolves.

Pour in a tall glass.

Serve chilled. 

                                                                   Boondi Chaas 

10 ) Matta / Boondi  chaas :

This is an traditional rajasthani drink served with the other accompaniments in the thali .

Ingredients

1 cup.............. Yogurt

1 1/2 ...............cup water

1/4 cup .............boondi

1/2 tsp.................cumin pd

1/4tsp ................ red chilli pd 

salt to taste

Method :

 In a blender add all the ingredients excluding boondi blend till smooth and frothy.

Then add boondi to the chaas .

Serve chilled.