Monday 9 March 2015

Rajasthani Thali

Kesariya Balam Aaonee
Padharonee Mare Des Rey, Padharonee Mare Des
Kesariya Balam Aaonee, Padharonee Mare Des :) :)

Rich Rajasthani culture reflects in the tradition of hospitality which is one of its own kind.
Nothing beats the spicy, colorful, scrumptious and wide varitied Rajasthani food! I was married to it, and today with the food and lifestyle of Marwar, I feel home. Today, I've prepared an entire platter of Marwari dishes or let me call it Marwari Thali!

Daal Baati, Gatta curry, Masala dahi, Methi Dana Papad ki sabzi, Mix veg, Matar Pulao, Khoba roti, lehsun mirchi ki chutney(garlic red chilly chutney) Sooji ka halwa, Papad with some salad and pickle

Gatta curry
  • 1 cup chickpea flour (besan)
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chilly powder
  • Salt to taste
  • A pinch of asafoetida
  • 2-3 tbsp oil
  • Lukewarm water

For Gravy:
  • 2 medium sized onions Paste
  • 2-3 medium sized tomatoes pureed
  • 1 tbsp ginger garlic paste
  • 2 green chillies
  • 1 cup sour curd
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp red chilly powder
  • Salt to taste
  • 2 tbsp oil

Directions :
For gatta:
  • In a mixing bowl add chickpea flour, cumin seeds, turmeric powder,coriander powder, red chilly powder, salt and asafoetida.
  • Add oil and mix everything well.
  • With the help of lukewarm water knead a stiff dough.
  • Divide dough into 5-6 equal parts and roll them into cylindrical tubes.
  • Boil these rolls in water for 10-15 minutes or till the rolls are cooked from inside.
  • Take out the rolls from the water, cut rolls into 1 inch pieces.
  • Reserve the water for later use.

For gravy:
  • Add oil in a wok, put cumin seeds, when it crackles add ginger garlic paste, let it cook till it leaves the raw aroma.
  • Add onion paste and cook till light brown in colour.
  • Next add tomato puree and cook till oil leaves sides, add all dry spices and cook for another 2 minutes, simmer the flame.
  • Whisk curd and add it to the cooked onion tomato paste, let it cook for 2-3 minutes.
  • Add the reserved boiled water and bring it to boil, add gatta pieces and cook for 3-4 minutes on medium flame.
  • Switch off the flame and garnish with fresh coriander leaves.
  • Serve hot.

Dal Baati
For dal baati recipe click here

Methi dana papad ki sabzi
  • 2 tbsp yellow methi dana (Fenugreek seeds)
  • 2 papad raw
  • 1 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • A pinch of asafoetida
  • 1 tsp dry mango powder
  • 1 tsp jaggery grated
  • 10-15 raisins
  • Salt to taste
  • Red chilli powder to taste
  • 2 tbsp Oil
  • 1 cup water

  • Soak methi dana for minimum 3-4 hours, drain the water and put the seeds in a strainer and wash under running water.
  • In a pan heat oil, add methi seeds, fennel seeds and all dry spices, raisins and cook on medium heat for 4-5 minutes. 
  • Add water and grated jaggery and cook further for 2-3 minutes, put broken papad pieces and cook for a minute and switch off the flame.
  • Serve hot.

Masala dahi:
Ingredients :
  • 1 cup fresh curd
  • Salt to taste
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • Salt to taste
  • Red chilli powder to taste
  • 1/2 tsp Black pepper powder

  • In a mixing bowl whisk curd along with the dry spices.
  • Serve chilled.

Lehsun Mirchi ki chutney
Recipe courtesy :
  • 2 pods garlic
  • 8-10 dry red chillies
  • 1 tsp fenugreek seeds
  • 1 tsp yellow mustard seeds
  • Salt to taste
  • 1 tsp Sugar
  • 1/4 cup oil
  • 1/4 cup water

  • Soak red chillies in lukewarm water for 30- 40 minutes.
  • Peel garlic cloves, make a smooth paste of red chillies and garlic in a blender using little water.
  • Heat oil in a pan, add fenugreek seeds and mustard seeds when they start to crackle put garlic chilli paste along with sugar and salt.
  • Add little water, cover and cook it for 3-4 minutes until the oil floats on the surface.
  • Serve.
  • Store it in an air tight box in refrigerator for 2- 3 weeks

Matar Pulao
  • 1 cup Basmati rice ( washed and soaked for 30 minutes)
  • 1 bowl green peas.
  • 1 onion sliced
  • 1/2 tsp cumin seeds
  • 6-7 pepper corns
  • 2 bay leaves
  • 2 sticks cinnamon
  • 2-3 cloves
  • Salt to taste
  • 3-4 tbsp ghee(clarified butter)
  • 2 cups water

  • Heat ghee in a wok, add cumin seeds, when they start to crackle add the other whole spices, saute till they release aroma. 
  • Add sliced onions and fry till light brown.
  • Next add peas and saute for 3-4 minutes, add water, salt and bring it to a boil, add rice cover and cook on medium flame for 15-20 minutes or till rice grains are cooked.
  • Serve hot.

Khoba Roti
  • 1 cup wheat flour
  • Salt to taste
  • 2-3 tbsp Ghee (clarified butter)
  • Water as required

  • In a mixing bowl add wheat flour, salt and ghee. 
  • Knead into a stiff dough using little water, cover and let it rest for 15-20 minutes.
  • Divide the dough into 2 equal parts, roll into thick roti. 
  • Heat griddle over low flame, place the rolled roti and cook for a minute.
  • Turn the roti and pinch using your thumb and index finger to create indentions.
  • Cook for 4-5 minutes from the bottom and carefully turn the roti on the other side.
  • Let it cook completely and serve with ghee.

Mix Veg :
  • 250 gms chopped assorted vegetables of your choice(I took carrots, peas, beans, mushrooms, cauliflower, potatoes and capsicum)
  • 1 big onion chopped
  • 2 tomatoes pureed
  • 1/2 tbsp ginger garlic paste
  • 1-2 green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala
  • Red chilli powder to taste
  • Salt to taste
  • 2 tbsp oil

  • Heat oil in a heavy bottomed pan, add cumin seeds, when the seeds begin to crackle add ginger garlic paste chopped onions and saute for 2-3 minutes.
  • Once the onions and ginger garlic mixture is cooked add tomato puree and cook for 10-12 minutes on medium heat or till you see oil on the sides of pan.
  • Add all the dry spices and chopped vegetables, cover and cook on medium flame(stirring occasionally) for 15-20 minutes or till done.
  • Garnish with fresh coriander leaves and serve hot.

Sooji ka halwa
  • 1 cup sooji(semolina)
  • 1 tbsp besan (chickpeaflour)
  • 3 cups water
  • 1 cup sugar
  • 1/2 tsp cardamom powder
  • Handful of chopped nuts for garnishing
  • 1/2 cup ghee (clarified butter)

  • Heat ghee in a heavy bottomed pan.
  • Add sooji and besan, roast till it begins to turn light golden brown and gives little aroma.
  • In a separate pan bring water to boil, add sugar and cardamom powder.
  • When sooji is roasted slowly add boiled water constantly stirring it to avoid any lumps.
  • Cook for 3-4 minutes on medium flame till you get desired consistency.
  • Switch off the flame anf garnish with chopped nuts.
  • Serve hot.

Roast a Papad, add some salad, green chiily, lemon and your favourite pickle to complete :)

1 comment:

  1. Hi, Thanks for the Rajasthani Gatta Curry recipe. Your recipe is exactly what I was looking for, simple yet elegant.