Rajasthani Thali – SNC challange 10

SNC CHALLENGE -10

Welcoming south team for my “Platter challenge” to them for this month !!
Hello everyone !!! Am really very happy happy to host this months challenge 🙂 Thank’s a ton to +Divya Pramil who gave me a chance to show case and introduce  my traditional Rajasthani dishes to south team and to represent north team..yupiiee its “Thali ” this time . I know many may be wondering y thali ?? This month  i wanted to challenge an platter challenge to our south team pals  so that they get to taste more of our traditional recipe . .. As you all know there is an event going on  Divya pramil’s space +You Too Can Cook  .. The event is all about two teams north and south team ..A member from north team and a member south team respectively  will challenge  the opposite team members with a recipe from their respective zone  and opposite teams have to post the same recipe on their Blog , this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here for  more info about this event .. N thank you so munch +Divya Pramil for giving me another chance to host this months challenge. Hope all have enjoyed my last challenge “Ghevar”  🙂 Some new members would have missed but here i am with another delicious list of recipe 🙂

Now lets move to this months challenge.. This months challenge for south team will be .. My traditional rajasthani recipes which we serve for thali 🙂 Its going to be a complete meal  for all our south team pals this month 🙂  Hope all are super excited to know the menu 🙂 Here is your the menu :

Menu for thali :

• Goond ki ladoo – sweet
• Baati  
• Moong dal
• Bajiri ki roti – Indian Breads
• Makkai ki roti- Indian Breads
• Panchmel ki sabzi – dry curry
• Dhana wadi/ mung wadi coriander leaves curry
• Gatte ki kadhi with rice
• Matta/ Boondi chaas – may serve as an accompaniment
• Kesar malai lassi  – Drink

Lets start with a sweet 🙂

Goond ki ladoo


Goond is an “edible gum” that is extracted from the bark of a tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive. Goond is a food that 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 that are had with a glass of warm milk for breakfast. It can be had as dessert after a nice meal.

Ingredients

1 1/4 cups whole wheat flour 
3 tbsp edible gum/goond
1/2 cup powdered sugar
1/2 tsp cardamom powder
1/4 cup ghee for frying goond + 4 tbsp for roasting wheat flour (if needed you can melt some ghee and add while making ladoo’s)

Method

• Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
• Deep fry the goond/edible gums  in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.

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

• Divide the mixture into 15 portion if you want to make small ladoo’s but traditionally they are made in large size and shape each portion into round ladoos using your hands. If you find it difficult to shape the ladoos, add a little melted ghee.

• Store in an air-tight container.

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 .

Baati

Ingredients 

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

Method

• Mix all the ingredients n make a stiff dough . Then take a small ball of dough , divide in to equal portions and roll it . 
• Preheat the oven at 375 degrees and place the baati’s on a baking sheet for about 15 minutes or till they turn brown on the surface. 
• To give the baati’s even color all over after baking you can fry them in ghee till golden brown.
•  The baati’s are dipped in pure ghee so that they absorb most of the ghee . 
• However with the daily health regimes , if you are not comfortable dipping the bati in ghee, you may drizzle little bit over the hot baked and fried baati and serve with Dal on side.

Moong Dal 

Ingredients

1/2 cup Dal (split green gram dal)
1/4 tsp cumin
 1/4 tspn Asafoetida
1/4th tspn turmeric
Salt to taste
1 tbsp ginger + garlic + green chillies paste (optional)
1/4 tsp Garam Masala.

Method

•  Pressure cook the Moong Dal. Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric followed by the ginger 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 .

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

• Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center.
• Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together. 

• DO NOT add too much water as your dough will become sticky if you do! Add very little at a time as required to make the dough come together. We are aiming to make a medium firm dough so add water only as required. 
• Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 15 minutes.
• Now heat a griddle on a medium flame.
• While the griddle is heating, divide the dough into equal-sized portions – you should get about 7-8 for this recipe – and roll them between your palms, into smooth balls.
• Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6″ in diameter and approximately 6-8 mm in thickness. 
• When done, pick this circle up from the rolling board and put it on to the hot griddle.
• Soon you will see tiny bubbles rise on the surface of the Roti. This is the time to do the first flip – turn the Roti over with a spatula. 
• As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. 
• The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up.
• Enjoy piping hot 

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

• Combine all the ingredients to form smooth dough.
• Cover and allow to rest for 5-10 minutes.
• Flatten the dough by patting it using fingers and palm.
• Then sprinkle some dry flour and patt on the slight flattened dough and patt again to make round about 6 inches big.
• Heat an iron pan or tava  or griddle, take about lime size ball each time and press between sheets of
• plastic using a heavy flat pan or plate.
• Peel out and roast on hot tava (pan) about a minute each side, should puff up nicely.

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 to taste

Method

• Heat the oil in a non-stick pan, add the cumin seeds,  let them splutter.
• Add the gavarfali/ cluster beans, chawli/ long beans, capsicum, cucumber, beans and saute for few minutes add  Tomato and salt, cook the veggies covered till they are half done . 

• Now add turmeric, red chilli , dhania and cumin pd and mix well till they combine and coat on the vegetables well. We normally don’t add any water as the vegetable will leave out  some moisture .

• Cook the the veggies till they are half done… Don’t over cook as it may loose its taste. Note : we normally cook this veggie till they are half don which means not over cooked neither under cooked. 
• Serve hot with any Indian breads.

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 .

Moong Wadi 1 cup ( i used store bought but if you have ample amt of sunlight in your place yo can make it at home)

Coriander leaves -2 cups

Turmeric – 1/4 tsp

Red Chilli Powder – 1 tsp

Dhania-Jeera Powder – 1 1/2 tsp

Cumin seeds 1/2 tsp

Salt to taste

Oil 3 Tbsp

Method  

• In the same sauce pan, add the cumin seeds and after they splutter add all the spice pd and add 1/2 cup water and then the wadies.
• Add salt and cook them till the wadi’s are well cooked and are soft (to cook them soon cover and cook them)  .
• Do add extra water if needed.
• After the wadi’s are cooker and the curry is a lil thick turn off the stove and add the coriander leaves.

• Cover this and keep it for 10 mins . Then you delicious dhana wadi curry is  ready to serve 🙂

“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 (bengal gram flour)
1 tsp chilli powder
1/8 tsp carom seeds 
1 tbsp curds 
2 tbsp oil
salt to taste

For The Kadhi

2 cups curds , beaten
1 tbsp besan (bengal gram flour)
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/oil ( i prefer to use ghee for extra flavour and aroma)
salt to taste

For The Garnish
2 tbsp chopped coriander leaves

Method 

For the gattas

• Combine all the ingredients for the gattas and knead into a firm dough using 1 to 2 tbsp of water.
• Divide the mixture into 8 equal 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 kadhi

• Combine the beaten curds, gram flour, ½ cup of water and curry leaves and whisk well so that no lumps remain.
• Heat the oil in a pan and add the cumin seeds, mustard seeds,and  asafoetida
• When the seeds crackle, add the turmeric powder, chilli powder and sauté for a few seconds.
• Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split/curdle. Keep aside.

For Gatte ki kadhi  (Finally )

• Add the prepared gattas to the kadhi and bring to a boil. Garnish with coriander and serve hot with rice or parathas.

This is an traditional rajasthani drink which is a part of menu in any function we keep at home. Even though this is a drink we serve this with the other accompaniments in the thali :). This so yummy when had with chappathi even.

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 🙂

Note for South Team pals :

If you have any problem in finding any ingredient just skip the particular recipe and prepare the rest of the thali  recipes. I hope all are simple ingredients which you will surely find in indian groceries 🙂 If you are skipping an recipe from this thali do inform me earlier about it 🙂

Am so happy to host this months challange and thanks +Divya Pramil  once again for the oppurtunity 🙂 .Hope all enjoyed this delicious thali and will surely enjoy making them :)… Looking for all your delicious thali’s south team dearies.