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Priya Suresh
Rajasthani cooking was influenced by both the war-like lifestyles of its habitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred by them. Their food cooked in pure ghee is famous for it's mouth- watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.
Baati:Mix the wheat flour, salt and ghee, make a stiff dough (add water if need).
Divide the dough as equal balls,roll it.
Preheat the oven to 375F, bake the batter for 15-20minutes until they turns brown on the surface.
Take the baked baatis out and dip it in pure ghee if you are health nut like me, just brush them with ghee while baking. Enjoy with Dal.
For Moongdal: Pressure cook the moongdal.
Heat the oil,let crack the cumin seeds; add the asafoetida powder, red chilly powder, ginger garlic paste, turmeric powder and cook for few minutes.
Add the cooked dal with enough water,bring it to boil.
Finally add the garam masala and let it cook in low flame for few more minutes.
For Gatte Ki KAdhi: Combine all the ingredients given for gattas and knead as a firm dough by adding enough water.
Divide them as 7-8equal balls and shape them as rolls, boil enough water in a pan, add the rolled gattas and cook for 8minutes.
Drain the water and keep aside the gattas.
Combine the beaten curd, gram flour,curry leaves with a cup of water, whisk well and keep aside.
Heat oil in a pan, let splutters the mustard seeds,cumin seeds, asafoetida, once the seeds cracks add the turmeric powder, chilly powder and saute for few minutes.
Add now the curd mixture, again a cup of water ,salt and bring it to boil.
Keep stirring and cook until the kadhi starts thicken slightly, finally add the already prepared ghattas,bring it to boil,put off the stove.
Add the chopped coriander leaves for garnishing.
For Bajira Roti :Take the flour,salt in a bowl,make a well in the center, pour slowly small amount of water and start kneading the millet flour, add water if needed to bring the flour together.
Make a smooth dough, dont add water else ur dough will turn sticky, take more attention while adding the water to the millet flour.
Heat the griddle in a medium flame. Divide the dough into equal balls, dust the balls with the millet flour and roll them gently as medium circle.
Transfer the rolled roti to the hot griddle, once you see the tiny bubbles on the surface of the rotis, flip it and drizzle ghee on the surface,spread well over the roti.
Flip the roti again and drizzle again the ghee and spread it over the roti.
Cook on both sides until the roti turns slightly crispy.
For Makkai Ki Roti:Combine all the ingredients to form a smooth dough.
Cover and let it side for 10minutes, divide the dough as equal balls. Flatten them by using the fingers and palm.
Dust it with enough flour and press it between two plastic sheets as flat roti. Heat a tawa, transfer it to the tawa,cook on both side until they get cooked.
For Panchmel Ki Sabzi : Heat the oil in a pan, let splutters the mustard seeds,cumin seeds.
Add the clusterbeans, long beans,capscium,cucumber, french beans,salt and tomato, cook the veggies covered until they are half done.
Add the turmeric,chilly powder,coriander and cumin powder,mix well and cook until veggies gets well cooked and coated with spice powders.
Dont overcook the veggies and serve with rotis.
For Matta/Boondi Chaas:Take all the ingredients including boondhi and blend till smooth.
Finally add more boondis to the chaas and serve chilled.
For Goond Ki Laddoo: Heat the ghee in a pan, add the wheat flour, roast it in slow flame until the flour turns golden brown,allow it to cool
Heat the ghee, fry the ediblegum until they gets puffs and transfer it to a paper towel.
Now add the fried edible gum,roasted wheat flour,cardamom powder, powdered sugar and mix well.
Make medium sized ladoos from the mixture, if its hard to make balls, add 2 or 3 tablespoons of melted ghee and make balls.
For Kesari Malai Lassi: Take the milk,whipping cream,salt,sugar as per need, water, soaked saffron milk and blend together until they turns smooth.
Pour it in a glass. Serve chilled/
Enjoy this amazing Rajasthani Thali.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Mousumi Manna
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