Rajasthan ... The first thing that comes to our mind is the Camel , the ship of the dessert and a camel ride. The next is the Jaipur city with lot of arts and crafts shops and the beautiful Jaipur palace. Coming to rajasthani cuisine, Only fewer ingredients are available in this arid region and the scarcity of water and fresh vegetables has effect on their cooking. The main ( i can say, it is a must) ingredients are besan, cumin, fennel and ajwain. Almost all recipes call for Besan (Bengal gram flour). So, with just few ingredients, here is a delicious meal.
This is the Rajasthani Thali i prepared yesterday. Above picture: Clockwise from center- Missi roti, Rajasthani Kadhi, Papad ki sabji, Gatte ka pulao, Rajasthani sabji and on the right is the Payesh.
RAJASTHANI KADHI
RAJASTHANI KADHI
Ingredients:
For Kadhi
- Curd - 1 cup
- Bengal Gram Flour - 1/2 tbsp
- Water - 1/2 cup
- Turmeric powder - 1/4 tsp
- Salt - as required
- Onion -1
- Cinnamon - small stick
- Cloves - 2
- Red chillies - 2
- Fennel seeds - 1/2 tsp
- Corriander seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Ginger - 1 tsp grated
- Curry leaves - few
- Chilli powder - 1/2 tsp
For Pakodis
- Besan - 1/2 cup
- Methi leaves - 1/4 cup chopped
- Cilantro leaves - few chopped
- Green Chilli - 1
- Turmeric powder - 1/4 tsp
- Asafoetida - 1/4 tsp
- Salt - as required
- Oil - for frying
How to make it:
For Kadhi:
Beat curd and besan with 1/2 cup water until no lumps. Add turmeric powder and salt. Heat oil in a deep pan, add red chillies, cumin seeds, corriander seeds, fenugreek seeds, Cinnamon and cloves. When they splutter, add grated ginger and onions and fry until onion turns light brown. Add the chilli powder and curd mix and cook on low flame until it thickens. Add the curry leaves, just before switching off the flame.
For methi pakodis:
Mix all the ingredients together with little water and make a soft dough. Heat oil in a pan, drop pieces of dough and cook until it becomes light brown. Take on to a paper towel to drain excess oil. Add the pakodis to the prepared Kadhi. Serve Hot!
For Kadhi:
Beat curd and besan with 1/2 cup water until no lumps. Add turmeric powder and salt. Heat oil in a deep pan, add red chillies, cumin seeds, corriander seeds, fenugreek seeds, Cinnamon and cloves. When they splutter, add grated ginger and onions and fry until onion turns light brown. Add the chilli powder and curd mix and cook on low flame until it thickens. Add the curry leaves, just before switching off the flame.
For methi pakodis:
Mix all the ingredients together with little water and make a soft dough. Heat oil in a pan, drop pieces of dough and cook until it becomes light brown. Take on to a paper towel to drain excess oil. Add the pakodis to the prepared Kadhi. Serve Hot!
GATTE KA PULAO
Ingredients:
For Gatte
Ingredients:
For Gatte
- Besan - 1/2 cup
- Chilli powder - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Ajwain-1/2 tsp
- Curd - 1 tbsp
- Salt - as required
- Asafoetida - 1/4 tsp
- Oil - for frying
- Rice - 1 cup
- Onion - 1 chopped
- Cardamom - 2 crushed
- Cloves - 2 crushed
- Cashews - few
- Cumin seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Chilli powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Garlic,Green chilli,Ginger paste - 1 tsp
- Oil - 1 tbsp
- Ghee - 1 tsp
- Cilanto leaves - for garnishing
How to make it:
For Gattas:
Boil water in a large pan. Mix all the ingredients together and by adding very little water, make a stiff dough. Divide the dough into equal portions. Shape into a thin cylinder. Rub some oil over the rolls. Drop into the boiling water and cook for about 10 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil.
For Pulao:
Cook rice with right amount of water. Let it cool. Heat oil and ghee in a kadai, add cardamom, cloves, cashews and cumin. When it turns light brown, add the onion and the chilli-ginger-garlic paste and saute until the raw smells goes off. Add the asafoetida, chilli powder, turmeric powder and garam masala. Saute for a while. Add the gattas and salt. Add cooked rice and garnish with cilanto leaves.
For Gattas:
Boil water in a large pan. Mix all the ingredients together and by adding very little water, make a stiff dough. Divide the dough into equal portions. Shape into a thin cylinder. Rub some oil over the rolls. Drop into the boiling water and cook for about 10 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil.
For Pulao:
Cook rice with right amount of water. Let it cool. Heat oil and ghee in a kadai, add cardamom, cloves, cashews and cumin. When it turns light brown, add the onion and the chilli-ginger-garlic paste and saute until the raw smells goes off. Add the asafoetida, chilli powder, turmeric powder and garam masala. Saute for a while. Add the gattas and salt. Add cooked rice and garnish with cilanto leaves.
Above pic: Gatte boiling in water and cooled.
RAJASTHANI SABJI
This sabji has a combination of vegetables which is available during that season.
Ingredients:
This sabji has a combination of vegetables which is available during that season.
Ingredients:
- Green Peppers - 1/2 cup, chopped
- Onion - 1 chopped
- Carrot - 1 chopped
- Cauliflower florets - 1 cup
- Peas - 1/4 cup
- Potato - 1 cubed
- Cumin seeds - 1/2 tsp
- Garam masala - 1/2 tsp
- Ginger - 1/2 tsp shredded
- Sabji masala - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida powder - 1/4 tsp
- Salt - as required
- Chilli powder - 1/2 tsp
- Curd - 1/4 cup
How to make it:
Heat oil in a pan, add cumin seeds ginger and onions and fry until onion turns light brown. Add the asafoetida, sabji masala, garam masala, chilli powder and turmeric powder. Add the vegetables and mix well. Add salt and cook covered on low flame until vegetables are half done. Sprinkle little water if required. Add curd and cook until vegetables are just done and the curd dries up. Serve with rotis.
Heat oil in a pan, add cumin seeds ginger and onions and fry until onion turns light brown. Add the asafoetida, sabji masala, garam masala, chilli powder and turmeric powder. Add the vegetables and mix well. Add salt and cook covered on low flame until vegetables are half done. Sprinkle little water if required. Add curd and cook until vegetables are just done and the curd dries up. Serve with rotis.
RAJASTHANI PAPAD KI SABJI
Ingredients:
Ingredients:
- Papads - 2
- Small onion - 2 chopped
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Asafoetida powder - 1/4 tsp
- Chilli powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Curd - 1 tbsp
- Ghee - 1 tsp
- Water - 1/2 cup
- Salt - as required
- Corriander leaves - for garnishing
- Curry leaves - for garnishing
How to make it:
Heat ghee in a pan, add mustard seeds and when it splutters add cumin and asafoetida powder. Add onions and fry until light brown. Stir in the curd. Add chilli powder, turmeric powder and salt. Add 1/2 cup water and bring it to a boil. Break the fried (deep fried in oil) or toasted papads (toasted on a griddle by pressing it with a cloth or toasted directly on the flame using tongs) into small pieces. Add to the water and boil for 5 more minutes. Add corriander leaves and curry leaves and serve hot as a side dish for rotis.
MISSI ROTI
Ingredients:
Ingredients:
- Wheat flour - 1 cup
- Besan - 1 cup
- Red chilli powder - 1 tsp
- Corriander powder - 1 tsp
- Ajwain - 1/2 tsp
- Cumin - 1/2 tsp
- Salt - as required
- Ghee - for brushing
How to make it:
Combine all the ingredients except ghee in a bowl. Make into a stiff dough by adding little water. Divide the dough into equal portions and make evenly sized balls. Roll each ball into a round shape with a rolling pin. Heat a griddle, add the rolled dough and cook on both sides. Brush little ghee on the rotis. Serve hot.
Combine all the ingredients except ghee in a bowl. Make into a stiff dough by adding little water. Divide the dough into equal portions and make evenly sized balls. Roll each ball into a round shape with a rolling pin. Heat a griddle, add the rolled dough and cook on both sides. Brush little ghee on the rotis. Serve hot.
Here is a complete meal served hot!
Dear Archana passed me this lovely " Circle of Friends" award. I feel immensely delighted seeing the 100 acre woods gang. They are so sweet!
I would like to pass this award to Cham, Shama, Malar, Vidhas, Vibaas, Sriharivatsan, Hema, Jaishree, Happy cook, Asha, Sripriya, Varsha, Usha, Yasmeen and Veena.
LOVE everything on the thali, specially the Gatte pulao. Great selection girl, good job.
Enjoy the cute award, hugs to you for giving me too! :))
thats quite a spread and looks delicious..ive always associated only dal batti and churma, when it comes to rajastani cuisine!! :)
wow..thats such a cute award Anu..loved it..thanks so much seetie..:)
Thali is such a huge delightful spread..All are so new to me..Looks yummy.:)..Thanks for sharing the recipes dear..:)
I am just drooling at your thaali and you are dropping comments in my blog :) woww.. hats off to you for making such an elaborate lovely meal.... worth bookmarking!
Great thali..looking delicious...
Inviting thali,except for subzi and kadhi rest of the dishes are unique to me,especially the pulao,must try it some time.thanks for the friendly award,Anu.It's my pleasure to be in your circle of friends:)
Great meal..looking delicious!!
What a spread, I thought There is a RCI Rajast ! All the dishes are new to me, I Love the puloa which is totally delish!
Congrats and thanks for sharing the award!
Hey...that is so sweet of you, I am in your circle, the very thought...makes me to fly!:)Thanks dear. I will cherish it for sure.
Woww...what an amazing presentation. Love the spread, Rajastan ki thali, looks splendid!:)
Wow everything looks so tempting...I love gatta and papad ki sabji...I too have made gatte ke sabji y'day ....Congrats on your award
Love this Thali! scrumptious meal! too good!
What a delicious looking thali! Must have been quite an effort to make so many things! I have never tried to make a whole thali. :-)
OMG!! You have more patience yaar..You cooked all these dishes in one single day..Wow, g8 work...Looks very inviting dear..I love the subzi very much..am going to preare this definitely when i make roti next time, probably today i suppose..
And so cute of you..Thanks for the award buddy..I really love it very much..So sweet of you to keep me in ur circle..ITz my pleasure dear..
Loved the thali,coming to have it.
I shuld appreciate ur patience of doing so many dishes for lunch/dinner
Congrats on ur award dear...wow...enjoyed the thali..nice treat..thank you so much for giving a stomachful treat and an award...
Wow!Anu what a lovely spread!looks delicious.what a wonderful award anu.I feel happy to be in your circle .It's my pleasure dear.so nice of you dear:) thank you so much.
Great spread Anu!! Enjoy the award!
I have not tried rajasthani cuisine before,but looks nice:)
What lovely rajasthani thali..I feel like being in rajasthan..all dishes looks great..but Im so intrigued by the pulao...I will try that for sure..
Congrats on the award :)
What a tasty delight that thali must be. Kadhi and Gatte Pulao look delicious. Where do you live Anu? Just kidding :)
lovely thali; not a fan of veg food, but this is really tempting; a nice combination and balance of vegetables; looks yummy!
Absolutely delicious... i'm intrigued by all the dishes.. esp. the ghatte ke pulao & and the papad sabzi. You've captured the essence of their cuisine so well anu.
wow.. kalakara.. parkavey supera irukke.. US vanthulam pola irukke..nice presentation.. nice click.. mouhwatering dishes. & thxs for the award..
Thank you all for your time in visiting my blog and leaving your Lovely Comments!
What a spread, everything looks awesome, great job Anu ! Thanks so much for this cute and very sweet award....
All the dishes in Rajasthani Thali are so different and looks delicious! Great combo!
Wat a lovely spread of delicious dishes...yummy.realy eyecatching n drooling here!!
Nice thali and nice blog. lots to read. no time will surely keep coming later on to read more.
Wow Anu, the thali looks very inviting!! I have never tried rajasthani dishes. As always am here to learn new recipes from you:)
Wat a wonderful spread? I loved each & every item on the thali,esp gatte pulao:-) Yummy yum!
OMG!! that's one awesome spread!
What a yummy spread, Anu! Makes me hungry...Each one of them looks sooo tempting :)
food made me blind :) Thanks for the cute award. I feel honoured.
love the kadi...its my fav dish...infact I religiously have it made by my mum on my b day ...;p
WOw...i even liked the gatte pulao..its so tempting...and the whole thali looks delicious Anu....
wow.... no words to say.. i m drooling drooling superb thali.. this wk end i m coming there darling. make these ready for me ok..
thanks for passing such a beautiful award.
mouth-watering thali! Every dish looks so yummy! Congrats on the award.
That is a wonderful spread Anu, scrumptious Rajasthani food! Congrats on the award! :)
loved the thali .. Iam gonna try papad ki subzi .. looks delicious
wow! anu, that's a great platter that you've turned out there!gatte ki pulao is totally new to me.
congrats on the cute award.
Wow, that really looks amazing! So much good food from so few ingredients, yummy!
Nice spread of thali. All the recipes are great. Congrats on your award, bouncing in joy , i ma in your close circle of friends.thanks
Wow thats a very hearty meal! Excellent post :)
Thank you all for your Lovely Comments!
That's a lovely thali, Anu! Very intrigued with the papad sabzi. Will try that soon.
Gatte pulav is a new dish to me, looks inviting Anu. Thali is delicious..good one :)
OMG, wonderful rajasthani thali Anu.. Hey, giving an competition to Ashaji :)!!
Lovely spread of recipe !!
Thanks Vani, Do try the sabji. I'm sure u'll like it!
Thanks LG
Thanks archana. Never thought like that! she is a superb lady! She is a good inspiration for me... I'm not such a brilliant cook to compete with her ;D
What a fabulous thali. Everything looks so good!
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