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Rajasthani Thali Recipe

Rajasthani Thali

Presenting a total rustic Rajasthani Thali. Dal Bati Churma is a typical Rajasthani treat. The highlight of a Rajasthani thali is the GHEE (clarified butter). Everything is cooked in ghee, dipped in ghee and served with ghee. So before you start preparing this thali is important to keep lots of ghee ready. Definitely how much ghee you want to use depends on you. But to get the real Rajasthani Thali experience go easy on ghee. What makes this Thali perfect for any party or large gathering is that you can partially cook everything a day ahead and keep items half ready. Like you can gatte a day ahead. Also you can make baatis one day ahead and soak them in ghee and keep them in fridge. Microwave them when it is time to consume. Similarly you can make churma even 2 – 3 days ahead. Choorma stays good even for a month.

Rajasthani Thali Recipe

Rajasthani Thali Recipe | Rajasthani Thali Menu List

Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well.
Prep Time 1 hr
Cook Time 2 hrs 30 mins
Course Festival Cooking, Main Course, Weekend Cooking
Cuisine Indian, Rajasthani
Servings 3

Equipment

  • Pressure Cooker
  • Kadai
  • Tadka Pan
  • Oven / Gas Tandoor

Main Ingredients
  

  • Atta (Whole Wheat Flour)
  • Ghee (Clarified Butter)
  • Panchmel Dal (5 Mix Lentils)
  • Saboot Lal MIrch (Dry Whole Red Chillies)
  • Hing (Asafoetida)
Keyword Authentic Rajasthani Cuisine, Party Special, Rakhi Special

Panchmel Dal is a mixture of 5 dal or lentils. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving.

Ingredients for Panchmel Dal:

For the Panchmel Dal


  • 1/4 cup Black Gram (Urad Dal)
  • 1/4 cup Bengal Gram (Chana Dal)
  • 1/4 cup Green Gram (Moong Dal)
  • 1/4 cup Arhar Dal
  • 1/4 cup Masur Dal
  • 1 tsp Salt
  • 1 tsp Haldi (Turmeric)

For Tadka:

  • 2 -3 tblsp Ghee (Clarified Butter)
  • 1/4 tsp Hing (Asafoetida)
  • 1/2 tsp Jeera Seeds(Cumin Seeds)
  • 6 Cloves (Laung)
  • 1/2 cup Onion chopped finely
  • 3 Tomatoes Chopped finely
  • 1 tblsp Ginger-Garlic Paste
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 1 -2 Chopped Green Chilies
  • 1 – 2 tblsp Hara Dhania chopped

How to Make panchmel dal :

  1. Wash and soak all the dal together for 1 hour, cook with haldi and salt in just enough water till done. Do not allow the dal to mash up.
  2. For the tadka
  3. Heat ghee, add hing jeera & cloves.
  4. A few seconds later add onions and cook till light golden brown.
  5. Add ginger & garlic paste. Cook 2-3 minutes or till the raw smell of the garlic disappears.
  6. Add green chilies and tomatoes. Cook till the oil separates.
  7. Now add the dal, mix well and cook together for 5 – 7 minutes.
  8. Garnish with chopped coriander leaves and a combination of a small teaspoon of ghee mixed with chilli powder just before serving.

Baati are flaky round balls baked over firewood or over kandas (i.e. cow dung cakes) in rural Rajasthani villages. Baatis can be baked in a gas tandoor or in a convection microwave as well. One thing common for baatis, is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma.

Ingredients for Baati:

  • 2 cups Wheat Flour (Atta)
  • 1/2 tsp Ajwain
  • 4-5 tblsp Ghee
  • 1/4 tsp Baking Soda (optional)
  • Salt as per taste

How to make baati:

  1. In a bowl mix wheat flour, salt, ajwain and baking soda. Mix well with hands. Add warm ghee as moyan to it. Rub well with both hands. The flour should crumble. Now add lukewarm water to it and knead the flour tightly. It should not be too hard nor too soft.
  2. Let the dough rest for 15 to 20 mins. Keep it covered with wet cloth. Later knead again.
  3. Make small balls of equal size and roll it between palms to form round balls and press slightly to make baati’s.
  4. Brush them with ghee from all sides.
  5. Preheat the microwave oven on 180 degree for 10 mins. Place the baati’s on a baking tray .
  6. Cook for 12 mins.
  7. Cook them till they change their color into light golden brown. You have to flip them in between to all sides to cook evenly. Check at regular intervals. It may take 10 to 12 mins to get ready.
  8. Dip the baati in desired amount of ghee (as per taste) and serve hot.

Gatte ki subzi

Ingredients for gatte:

  • 1 cup Besan
  • 2 1/2 tbsp Oil
  • 1/3 tsp Ajwain(Carom Seeds)
  • 1/2 tsp Saunf (Fennel)
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Salt
  • Pinch of Baking Soda
  1. In a bowl mix everthing but do not add water at this stage.
  2. Mix well to so that all the oil gets fully incorporated.
  3. Then add little by little and make a soft dough. The dough should neither be every soft nor very hard. Leave it for 5-7.
  4. Boil 3-4 cups of water in a wide pan /kadai .
  5. Now oil your palms take a little dough at a time and form into long cylinders about 1 1/2-2 cm thick.
  6. One by one drop besan ke gatte inside the boiling water. Let them boil for about 10 – 12 mins. Once cooked the gatte will float to the top and become a little whitish. Take them out from the water n let them cool down. Cut into 1 cm pieces thick pieces. Reserve the water. We will use it later in making the gravy.

Ingredients for gatta curry:

  • 3/4 cup Curd
  • 2-3 Whole Red Chillies
  • 1/4 tsp Turmeric (Haldi)
  • 1 1/2 tsp Coriander Powder
  • 1 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala Powder
  • 1/4 tsp Hing (Asafoetida)
  • 1 onion finely chopped
  • 3 – 4 Garlic Pods finely chopped
  • 1 Tej Patta (Bay Leaf)
  • 1 Black Cardomom
  • 1 tsp Kasoori Methi
  • 2-3 Cloves (Laung)
  • 3 tsp oil

Procedure to make gatta curry:

  1. Soak all the dry spices – turmeric, red chilly powder, coriander powder in 1/2 cup of water for at least 10 – 15 mins.
  2. Heat the oil in a kadai and put whole red chillies, clove, black cardamom, tej patta and onions. Fry till the onions start turning brown.
  3. Pour in the soaked spices with the water and stir till the water starts drying up.
  4. Pour in the strained curd and keep stirring till it starts boiling.
  5. Keep on cooking till it becomes like a paste and the oil starts showing.
  6. Now add the gatte pieces and mix it till each gatta is coated with the masala.
  7. Add the salt pour in 3 cups of water and boil till you get the desired consistency.
  8. Sprinkle some kasoori methi and chopped hara dhaniya.
  9. To get the authentic taste only ghee should be used in making the gatta curry.

Rajasthani Kadhi is very different from Punjabi kadhi. It is thinner and spicier then the Punjabi Kadhi. Best part is that it is very easy to cook and is ready in about 20 minutes. Tadka in ghee is a must as it elevates the taste to another level……

Ingredients for Kadhi:

  • 1 cup Sour curd (Curd needs to be slightly sour)
  • 5 tblsp Besan (Gramflour)
  • 1 “inch Ginger
  • 3 – 4 Green chilies
  • 1 tsp Red Chili powder
  • 1 tsp Turmeric (Haldi)
  • 1/4 tsp Hing (Asafetida)
  • 1/4 tsp Methidana (Fenugreek Seeds)
  • 1 tsp Rai (Mustard seeds)
  • 1/2 tsp Jeera (Cumin seeds)
  • 7 – 8 Curry Leaves
  • 4 whole Dry Red Chilies
  • 1 tblsp Ghee
  • Salt As per taste

Procedure to make rajasthani kadhi:

  1. First pound the ginger and green chilies coarsely.
  2. Take a large mixing bowl and add curd to it.
  3. Sieve besan in it, add turmeric powder and red chili powder.
  4. Whisk well so that no lumps are remaining.
  5. Add about 3 and 1/2 cups of water, whisk again.
  6. In a thick bottomed kadai, add the curd mixture.
  7. Increase temperature to maximum bring to a boil stirring continuously.
  8. Once it comes to a boil, reduce to medium low and add ginger-chili paste and salt, mix well.
  9. Cook for about 20 minutes stirring now and then to avoid it sticking to the bottom.
  10. Lightly crush kasuri methi and sprinkle on kadhi.
  11. Take the small tempering pan heat ghee on medium, splutter mustard seeds, cumin seeds, fenugreek seeds and asafeotida.
  12. Add curry leaves and dry red chilies, sauté for 30 seconds.
  13. Add red kashmiri chili powder mix and immediately remove from flame.
  14. Pour over kadhi, cover and simmer for five minutes to let infuse the flavours.

Moong Dal Halwa – Rajasthani Moong Daal Halwa is made with grinded dal paste and sauted in ghee flavored with elaichi powder.

Ingredients for Moong Dal Halwa:

  • 2 cups Yellow Moong Dal
  • 2 cups Ghee (Clarified Butter)
  • 2 cups Sugar
  • 1 – 2 tblsp Raisins
  • 1 – 2 tblsp chopped Almonds.
  • 1 tsp Green Cardamom Powder

How to make moong dal halwa:

  1. Wash and Soak the dal in water for 2-3 hours.
  2. Drain the water after few hours.
  3. Make fine paste of dal.Do not add water. If needed just add 1 – 2tsp of water enough to grind. There should not be water.
  4. In a pan 2 cups of sugar and dissolve it in 2 cups of water completely. Add raisins and cardamom powder to the water. Switch off the flame and keep aside.
  5. In a heavy bottom kadai / pan, heat the ghee. Add the grinded dal paste. The moment you add the daal paste, start stirring it quickly on low flame making sure it does not stick to the pan.
  6. Keep on doing this until the daal paste becomes light brown and nice aroma starts coming and its cooked. This should take around 30 minutes for this.
  7. Now add this sugar-water syrup to the ghee and daal mixture and start cooking it again on medium flame until water is completely evaporated and the ghee is separated which would mean Halwa is done.
  8. Garnish it with some chopped almonds.

Choorma / Churma

Ingredients:

  • 2 cup Gheun ka atta (Whole Wheat Atta)
  • 3/4 cup + 1/4 cup separately Ghee (Clarified Butter)
  • 3/4 cup Warm Water
  • 3/4 – 1 cup Sugar ground
  • 2 – 3 tblsp chopped Almonds
  • 1 tsp Elaichi powder

How to make choorma:

  1. In a bowl mix together add 3/4 cup warm ghee and 3/4 cup warm water, mix and press down in the bowl shaped like a dome. Cover the bowl and keep aside for 30 minutes.
  2. After 30 minutes rub it between your fingers to resemble breadcrumbs and pass through a wide holed sieve.
  3. Now heat a thick kadhai and dry roast this sieved atta mixture on low-med flame till light brown and aromatic. Now add 1/4 cup ghee and ground sugar(ideally the ground sugar quantity should be half of the atta mixture obtained after sieving).
  4. Add dry nuts of your choice and elaichi powder.

Enjoy your Royal Rajasthani Thali !!!

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