JULY month Challenge is RAJASTHANI THALI from North team and VENDHAYA KEERAI PARUPPURUNDAI MORKUZHAMBU from south team. WE south team have to make RAJASTHANI THALI. Every month on the date of 1st, I thought of posting this challenge immediately. But I couldn't. Let me repeat the same story for spreading SNC in our blogging world.
SNC - Queen of the month
January 2013 - Gayathri Kumar
February 2013 - Santhosh Bhangar
March 2013 - Sanoli Gosh from Sanoli's Kitchen and Sangeetha
April 2013 - Minnie Gupta and Sharaniya palanisami
May 2013 - Asiya Omar and Priya Suresh
RAJASTHANI THALI - SNC Challenge No : 10
As am a member of south team, I have to make Rajasthani Thali which is challenged by our north team friend Manjula Bharath from DESI FIESTA while our south team friend Sowmya from NIVEDHANAMS challenged our north team friends with excellent vendhaya keerai parupu urundai Mor kuzhambu
About RAJASTHANI THALI
She posted 10 recipes in this thali. I made all the 10 dishes. But I used yellow splited dal instead of green splited dal Unless otherwise I followed her for this whole thali :) Thank you very much to Manju and Divya Pramil for giving this wonderful thali.
1. Goond ki ladoo - sweet
2. Baati
3. Moon dal
4. Bajiri Ki roti - Indian Breads
5. Makkai Ki roti - Indian Breads
6. Panchmel Ki Sabzi - Dry curry
7. Dhana wadi/ Moong Wadi coriander leaves curry
8. Gatte Ki Kadhi with Rice
9. Matta/ Boondi chaas
10. Kesar Malai Lassi - Drink for digestion
Okay Lets move on to the recipes given by Manju and prepared by me for our dinner
1. Goond Ki Ladoo
Goond is an edible gum which produce heat to our human body and advisable to use during winter days. Gums are in crystal form. We can use this ladoo as sweet, before meal starts and also as dessert, after meals.
Ingredients
Whole wheat flour - 1 cup
Powdered sugar - 1/2 cup
Edible gums - 1 1/4 tbsp
Ghee - 2 tbsp for frying edible gums and 4 tbsp for frying wheat flour
Cardamom powder - a pinch
Method
Heat the pan, add 4 tbsp ghee. Once it melts, add wheat flour and fry it in the low flame until it will be golden brown. ( My kid does not llike brown, so I fried slightly) Keep it aside and allow it to cool.
Heat the pan, add 2 tbsp ghee, once it gets heated, add edible gums for frying. It started puff up and crunchy. Add those fried edible gums to the wheat flour kept aside.
Add cardamom powder, sugar powder to the wheat flour and mix well.
Take a small part of flour and make them into balls using your hands. Do the rest too like the same. Ladoos are ready. Store this in the air- tight boxes.
We can serve this Goond ki ladoos as sweet for this thali.
- If you have any trouble making ladoos, just melt the ghee and add it to the flour.
- Flour should be warm atleast, else you could not make ladoos.
Dal Baati
Dal baati is a famous rajasthani cuisine. I heard about it but this is first time I tried and tasted. It was really a delicious dish.
2. Baati
Baati is made of baked whole wheat flour. It is very simple and healthy dish.
Ingredients
Whole wheat flour - 1 cup
water - 1/2 cup
Salt - to taste
Ghee - 1 1/2 tbsp
Method
- Mix all the ingredients and make a stiff dough. Divide the dough into equal portions, make them into small balls and place them in the baking tray or baking sheet.
- Preheat the oven for 375 degrees, place the baking tray for 20 minutes or until they becomes golden brown. While baking change the sides after 10 minutes, if necessary.
- To get more taste and same color all over the baatis, fry baatis in the ghee or else just dip all the baatis one by one in the melted warm ghee.
- If we feel its too fatty or rich, we may drizzle with ghee on the hot baked baatis.
- Baatis are ready and serve it with Moong dal.
3. Moong Dal
Moong dal is very good for health. It is a very tasty and delicious dish for baati as well as any roti variety. I tried this with white rice. It was very tasty.
Ingredients
Moong dal - 1/4 cup
Cumin - 1/8 tsp
Hing powder - 1/8 tsp
Red chilli powder - 1/8 tsp
Turmeric powder - less than 1/4 tsp
Ginger gaelic paste - 1/2 tbsp
Garam masala powder - 1/4 tsp
Water - 1/2 cup + for pressure cook the dal
Salt - as required
Oil - 1 tbsp
Method
- Pressure cook the moong dal.
- Heat oil in a pan, add cumin, red chilli powder, turmeric powder, ginger garlic paste.
- Salute it until the raw smell goes from ginger garlic, but you should not burn the red chilli powder.
- Add the cooked dal and 1/2 cup water. Allow it to boil.
- Add garam masala and allow it to cook in the low flame for 10 minutes.
- Dal is ready for BAATIS.
4. Bajiri Ki Roti
Bajra rotis are very good for health. This flour is from a kind of millet which is very nutritious. We usually know bajri porridge, but this the first time I am hearing there are rotis too :)
Ingredients
Bajri flour - 1 cup
Water - 1/4 cup or less than 1/2 a cup
Ghee - 1 tbsp
Salt - as required
Method
Mix all the ingredients except water. Add water slowly and start blending it until flour and water together.
Do not add water much, it leads to sticky. Start kneading the dough until it becomes smooth and medium firm.
Cover it with a thin cloth or air tight container and keep it aside for 15 minutes.
Heat the griddle, while heating the griddle, divide the dough into equal portion and make them into balls.
Spread bajra flour on the smooth surface or on the wooden board or on the big plate, place a ball on the floured surface and start pressing the ball to flat thick round using your palm and fingers.
Take the flat thick round of dough and place the upper side down on the griddle.
After 20 to 30 seconds, it is ready to flip on to the other side. Turn it on the other side and apply ghee on it.
Once again flip the roti and apply oil or ghee on it and press all over the rotis.
If both the sides are ready like golden brown, roti is done.
Do rest of the ball in the above procedure.
Bajiri ki rotis are ready now.
5. Makkai ki Roti
Makkai ki rotis are also very good for health. These rotis are made from maize flour which is from cereal grain maize or corn seeds/ kernels.
Ingredients
Corn flour - 1 cup
Warm Water - 1 cup
Salt - to taste
Ghee - 1 tbsp to spread over on the rotis
Method
- Mix all the ingredients to make a smooth dough.
- Cover it with a cloth or store it in the air tight container for 15 to 20 minutes.
- Divide the dough into equal portions and make them into balls.
- Heat a tava or griddle, place a ball on the floured surface and press the dough using palm and fingers, press the dough into 6 inches diameter or place a ball directly on the tava and press the ball using fingers carefully.
- Cook one side of the roti and flip it, apply oil and flip it once again & apply oil on this side too.
- Do all the rest of the balls as the same procedure.
- Makkai ki rotis are ready now.
6. Panchmel ki subzi
Panchmel is a district in gujarat and rajasthan border but it indicates combination of five veggies. But I used only 4 veggies because I and my son hate cucumber. SO we skipped that veggie unless otherwise I made everything like Manju's recipe.
Ingredients
Long beans - 1/2 cup
French beans - 1/2 cup
Cluster beans - 1/2 cup
Capsicum - 1/2 cup
Tomato - 1/2 no.
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Salt - as required
Method
- Heat oil in a pan, add mustard seeds and cumin seeds. Let them splutter.
- Add all the veggies except tomato, salute it for few minutes. Add salt, tomato and cook all the veggies are half done.
- You can now add turmeric powder, chilli powder, coriander powder and cook well. All the veggies are coated with curry powder and again it should be half done. Be sure it should not get cooked fully. It may vary in taste.
- Panchmel Ki subzi is ready to serve with Indian hot breads or with white rice.
7. Dhana Moong wadi/ Coriander leaves Moong nuggets curry
Moong wadis are made of moong dal which is a tiny sun dried nuggets. These nuggets are storables. WE can prepare these wadis in the home or bought from the store. I used the store bought wadis.
Ingredients
Moong wadi - 1/2 cup
Coriander leaves - 1 cup
Turmeric powder - 1/4 tsp
Coriander-cumin powder - 1 tsp
Red chilli powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Water - 1 cup
Oil - 3 tbsp
Salt - as required
Method
- Heat oil in a pan, add cumin seeds, once it splutters, add all the spice powders and salute it for 2 or 3 seconds. (Don't allow it to burn).Then add water to them.
- Once water started boiling, add wadis to it. Keep it in a medium flame , add salt and cook the wadis until it become soft. If you need more water, you can add.
- Once the wadis are done and it comes little thick, switch off the stove and add coriander leaves.
- Keep it for 10 minutes and moong waadi is ready to serve.
8. Gatte Ki kadhi
This dish is made of gram flour dumplings soaked in the yogurt based gravy which is good for white rice as well as roti varieties too.
Ingredients
For gattas
Besan flour - 3/4 cup
Red chilli powder - 1 tsp
carom seeds - 1/8 tsp
Curds - 1 tbsp
Water - 1 or 2 tbsp
Oil - 2 tbsp
Salt - as required
For Kadhi
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 4 or 5
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp
Besan flour- 1 tbsp
Beaten curd - 2 cups
Water - 1 1/2 cups
Oil - 2 tbsp
Salt - as required
Cilantro - to garnish
Method
For gattas
- Combine all the ingredients and knead to a firm dough.
- Divide the dough into equal portions and shape the each portion into a ball or long cylindrical roll.
- Boil enough water in a deep pan, add all the gattas and cook for 7 to 8 minutes or until it will cook.
- Drain the gattas and slice them into small pieces. Keep them aside.
For Kadhi
- Mix beaten curds, water, besan flour and curry leaves well. There should be no lumps.
- Heat oil in a pan, add cumin seeds, mustard seeds and hing powder.
- Once they splutters, add turmeric powder and red chilli powder. Salute it for 1 or 2 seconds.
- Add curd mixture, salt and remaining water to it. Allow it to boil. Stir continuously or very often.
For Gatte Ki Kadhi
Add gattas into the kadhi while boiling. Finally garnish it with cilantro and serve it with white rice.
9. Matta/Boondi Chaas
A traditional drink of rajasthan. I usually eat boondi with curd, salt and red chilli powder. But adding cumin powder and water are new to me. I liked this recipe too :)
Ingredients
Yogurt - 1 cup
Water - 1/2 cup
Boondi - 1/4 cup
Salt - as required
Cumin powder - 1/4 tsp
Red chilli powder - 1 or 2 pinches
Method
- Except boondi, blend all the ingredients in a blender or manually until it become smooth.
- Add boondis to the chaas and allow them to keep in the refrigerator to become chill and boondis into soft.
- sprinkle little red chilli powder while serving for attraction.
- Now serve boondi chaas with chill.
10. Kesar Malai Lassi
WOW....... WE are going to finish this thali with a delicious sweet drink. It is very good for health and quick digestion. It also reduces heat from our body. I thnk that it is perfect time to share. Everywhere summer right. Do have this wonderful lassi and thankful to Manju :)
Ingredients
Saffron extract - 1 tsp
Milk - 1 cup
Whipping cream - 1/2 cup
Sugar - 3 1/2 tbsp ( I reduced little bit for my own taste)
Salt - a pinch
Water - 1/4 cup
Method
- Add all the ingredients in the blender and blend smoothly.
- serve this chilled lassi in a glass.
Enjoy this wonderful rajasthani thali !!!
