Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rajasthani thali. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Rajasthan has one of the oldest civilizations in the world and so is it's food. You can find a variety of food items in the platter, also known as Rajasthani Thali, here. The #GreatIndianThaliSeries brings you the celebration of a cuisine, as rich as its culture - the #RajasthaniThali with.
Rajasthani Thali is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Rajasthani Thali is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook rajasthani thali using 109 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Rajasthani Thali:
- Take For the Jaljeera
- Get 1 Packed cup Mint Leaves –
- Prepare 1 tsp Cumin
- Prepare 5-6 peppercorns
- Get 1 tsp Fennel Seeds
- Prepare 1 crushed cardamom
- Get 1 tsp amchur powder
- Prepare to taste Black Salt
- Take as needed Boondi for Garnish
- Make ready as required Water
- Take For the Batashe ki shikanji
- Get 5 Juice of mosambis
- Make ready 5 tbsp Sugar
- Prepare 1 tsp black salt
- Prepare 1 tbsp cumin powder
- Take as needed Mint leaves for garnish
- Make ready 2 cups Water
- Take Method
- Make ready 5 the juice of mosambis and set aside Squeeze
- Prepare as needed Chaas
- Make ready 1 Cup Curd
- Make ready 1 green chilli
- Prepare 0.5 inch ginger piece
- Take as needed Coriander leaves – a few sprigs
- Get to taste Black Salt and cumin powder
- Make ready Aam ki Launji :
- Prepare 1 cup deskinned and cubed raw mango
- Get 1 cup sugar
- Take 1 tbsp Red chilli powder
- Make ready 1 tbsp Fennel Seeds
- Make ready 1/2 tsp Methi dana
- Prepare 1 tsp mustard seeds
- Make ready 1 pinch cardamom powder
- Get 1 tsp turmeric powder
- Make ready 1 tsp salt
- Prepare 2 tbsp oil
- Make ready as needed Boondi Raita
- Prepare 1 cup curd
- Make ready 1 cup salted boondi
- Get 1 tsp pepper powder
- Get 1 tsp roasted cumin powder
- Make ready 1/4 tsp fennel powder
- Prepare to taste Black salt
- Make ready as required Water
- Make ready as needed Coriander for garnish
- Get Rabodi ki sabzi
- Get 1 cup Rabodi (It's made out of corn and buttermilk, which is then dried in the sun)
- Take 1 cup yoghurt
- Make ready 1 onion chopped
- Prepare 1 tsp rai
- Prepare 1 tsp jeera
- Make ready 1 tsp red chilli powder
- Prepare 1 tsp turmeric
- Make ready 1 tsp dhania powder
- Prepare as needed Coriander leaves for garnish
- Prepare For the Gatte
- Prepare 1/2 cup besan
- Make ready 1 tsp chilli powder
- Take 1 pinch Ajwain
- Get 1 tsp fennel seeds
- Get 2 tbsp oil
- Prepare to taste Salt
- Make ready For the Kadhi
- Prepare 1 cup beaten curd
- Prepare 1 tbsp Besan
- Prepare 1 tsp jeera
- Prepare 1/2 tsp Rai
- Make ready 1/2 tsp roasted cumin powder
- Get 1/2 tsp roasted fennel powder
- Make ready 1 bay leaf
- Make ready 1 loung
- Prepare 1 crushed cardamom
- Prepare 1/4 tsp turmeric powder
- Make ready 2 tbsp chilli powder
- Make ready 2 tbsp coriander powder
- Take as needed Ghee for tempering
- Make ready to taste Salt
- Make ready Aloo Mangodi
- Get 1 large Potato peeled, cubed and boiled
- Take 1/2 cup Mangodi
- Take 1 Onion chopped
- Prepare 1 tbsp ginger garlic paste
- Prepare 1/2 cup curd
- Prepare 1 tbsp besan
- Prepare 2 red chillies
- Prepare 1 tsp dhania powder
- Take 1 tsp garam masala
- Get 1 tsp red chilli powder
- Get 1 tsp turmeric powder
- Prepare 1 bay leaf
- Take 1 clove
- Get 1 cardamom
- Get 1 tsp rai
- Make ready 1 tsp jeera
- Make ready 2 tbsp tomato puree
- Take as needed Ghee for tempering
- Take as needed Rajasthani Kadhi
- Take 1 cup curd
- Make ready 1/8 cup Besan
- Prepare 1 tsp Ajwain
- Get 1 tsp coriander powder
- Prepare 1 tsp turmeric
- Prepare 1 tsp red chilli powder
- Make ready 1 inch ginger
- Prepare 1 green chilli
- Take 1 tsp cumin seeds
- Prepare 1 sprig curry leaves
- Make ready 1 tbsp ghee
- Make ready to taste Salt
A traditional Rajasthani thali depicts a brilliant play of gourmet preparations on a plate of epic proportions. The meticulous arrangements of curries, pickles, special breads and desserts would. Rajasthani thali has a unusual combination of spicy, sweet and sour. Read along to know more about the menu list.
Instructions to make Rajasthani Thali:
- For the Jaljeera - Dry roast the cumin, pepper corns and fennel seeds and set aside. In a grinder add the mint leaves and the roasted cumin, pepper corn, fennel seeds, amchur powder and cardamomand grind to a paste.Soak the tamarind in water for alteast an hour and extract the juice. - Take the paste and ensure there are no lumps or sediments, strain if required. Add it to the tamarind juice and dilute with water. Add the black salt to taste and served chilled topped with boondi.
- For the Batashe ki Shikanji - Squeeze the juice of 5 mosambis and set aside. - Roast cumin and grind to a powder. Dissolve sugar in one cup water and add the cumin powder, black salt and mint leaves. Now add the mosambi juice and adjust for taste. Serve chilled.
- For the Chaas - Take curd and the rest of the ingredients and grind to a paste. Add water and adjust the spices for taste. Serve Chilled.
- For Aam ki Launji -Heat oil in a pan, add the mustard seeds, methidana and the fennel seeds. When they splutter, add the mango pieces and turmeric and allow it to cook for 5 minutes, till al dente. Now add the sugar and allow the mango pieces to cook in the juices for atleast 15 minutes. Once the sugar starts thickening turn off the flame and finish off by adding red chilli powder.
- For Rabodi ki Sabzi - Heat oil in a pan, add the rai and jeera and when they splutter add the chopped onion and sauté well. When the onion turns brown add the turmeric, red chilli powder, dhania powder and mix well. Now add the beated curd and keep stirring ensuring it does not curdle. When the oil starts floating on top, add the rabodi pieces and aallow them to cook till done. Serve hot garnished with coriander.
- For Gatte ki Sabzi - Take the ingredients for the gatte in a bowl and knead them into stiff dough with very little water. Roll them into cylindrical shapes and add them to boiling salted water and allow to cook for 10 mins. Set aside. Cut them into bite size pieces once cooled. - Heat Ghee in a pan, add the rai, jeera, bay leaf, cardamom and clove and sauté for a minute. Once done add the turmeric powder, chilli powder, and the fennel powder and mix well.
- Now add the beated curd and keep stirring till the oil floats on top. To this add the gatte and simmer for 10 mins. Serve hot garnished with coriander.
- For the Aloo Mangodi - Dry roast the mangodi until crisp and keep aside.Heat ghee in a pan, add rai and jeera, when they splutter add the bay leaf, cardamom,clove and ginger garlic paste. Now add the potatoes and let them cook for a minute. Mix the ingredients for the gravy like the curd, besan, tomato puree and salt and add it to the potatoes stirring continuously. When the curd thickens and leaves oil the gravy set aside. Garnish with coriander leaves and serve hot.
- For the Rajasthani Kadhi - Mix all the ingredients for the kadhi and set aside.Heat ghee in a pan, add the cumin seeds. When they splutter, add the curry leaves and green chilli and cook for a minute. Now add the curd + besan and spice mix and keep stirring until oil floats on top. Serve hot with pakoras.
Search for your recipe here: Rajasthani Thali Recipe. A traditional Rajasthani thali depicts a brilliant play of gourmet preparations on a plate of epic proportions. Dal Bati Churma - Traditional Food of Rajasthan. There's one experience every tourist in Rajasthan craves–that perfect Rajasthani thali, with a number of traditional dishes served on a big platter. Great food and even better hospitality.
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