Rajasthani Thali Version -1

• DAL BAATI
• MOONG DAL DHOKLI
• ROTI with GATTE KI SUBZI
• LAPSI- Dessert
• GHEVAR- Dessert
• MALAI LASSI

Bringing  my native state  cuisine on my plate .. As they say in mawari  ” maro Marwad  ” (my rajsthani  ) food  is filled with lots of colors n flavours .  Rajasthani food is very spicy. As Rajastham frequently suffers drought people use less water and substitute it with curd or buttermilk. We used have a family trip in our summer holidays to rajasthan in our childhood  and fun part of going there is the food we get in different palce’s some place had taste onion kachori, malai kulfi, Gola, papda,ghevar,and what not yummmmm…. thanks to my mom to be a great inspiration in posting this ..

STUFFED Dal Baati

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Traditional Baati are  baked dumpling made from wheat flour, I gave it twist by stuffing some moong dal filling.

Ingredients

Moong Dal :

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

Baati

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

For Stuffing

1 cup boiled and mashed potatoes
1 small onion chopped
1 small tomato chopped
1/2 cup peas
Salt to taste ,
2 sprigs cilantro (coriander)
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp dhania or coriander pd
1 tsp oil
salt to taste

Method

Dal

•  Pressure cook the Moong Dal. In a pan heat oil , add cumin pd, Asafoetida, red chilli pd,  turmeric pd and 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 .

Baati :

For the stuffing

• Heat oil in a Pan saute onion till light pink and then add tomatoes , peas saute till they cook well. Add the cumin pd, red chilli pd, turmeric pd, coriander pd, salt and mix well . Then remove from flame n let it cool , after which you can make balls of the potato masala n keep a side .
• For the covering knead a hard dough with butter , wheat flour , salt to taste and water as required.

• Mix all the ingredients n make a stiff dough . Then take a small ball of dough , roll it to make sufficient surface for the potato stuffing to get covered and seal the Baati with the open ends. Preheat the oven @ 375 degrees and place the baati’s on a baking sheet for about 15 minutes or till they turn brown on the surface. The baati’s are immersed in 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 baati and serve with Dal on side.

For daal

1 cup moong daal

1 tbsp chana daal

1 onion chopped

1/2 cup coriander leaves chopped

1-1/2 tsp red chilli pdr

1/2 tsp haldi pdr

1-1/2 tsp salt

1/4 cup ghee

For dhokli

2 cup wheat flour

1 tsp red chilli pdr

1 tsp salt

1 tsp red chilli pdr

1/2 tsp cumin seeds

1/2 garam masala pdr

1 tsp ghee

water to knead dough

Method

• In a bowl add all the ingredients captioned under dhokli except water, Use your hands & knead by adding little water gradually to form a not too soft and slightly tight dough.
• Make  small  round  balls of half the size of lemon. press balls within palm & make a hole in the center  to form a thick disk with a see through hole in centre. To the same for the remaining dough.
• Mix both daals and wash them in water 2 -3 times.
• In a heavy bottomed pan heat 1/4 cup ghee.
• Add ginger garlic paste & saute.
• Cook for 1 minute & add salt, red chilli pd & haldi..
• Now add 2 glass of water, stir & add washed daal.Bring to boil
• After the daal water starts boiling add dhokli in boiling mixture one by one.
• Once all dhoklis are added to the mixture. cook open in sim flame for 20 minutes or pressure cook till 2-3 whistles.
• After it gets cooked add boiling water if required. garnish with garam masala & chopped coriander leaves.
• Serve with finely chopped onions &  fresh lemon juice

GATTE KI SUBZI

This fabulously tasty Rajasthani sweet features the goodness of broken wheat and the tantalising aroma of cardamom. It Tastes really when it is  served hot..This dessert is served to goddess on first or last day of navratri or any ritual festival celebrated in rajasthan.

Ingredients

1/2 cup broken wheat (dalia)

1/2 cup brown sugar / powdered jaggery

1/2 tbsp cardamom (elaichi) powder

3 tbsp ghee

For The Garnish

a few  pistachio

Method

• Heat the ghee in a non-stick kadhai, add the broken wheat and cook on a slow flame, for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously
• Add 2 cups of warm water and cook on a high flame till the water starts boiling.
• Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously.
• Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates.
• Serve hot garnished with pistachio

Handy tip:

If you make the lapsi in advance, before serving add 2 tbsp of milk to the lapsi, mix well and reheat it for 2 minutes.

GHEVAR

 A wildly popular dessert that‘s found at any Rajasthani wedding and at sawan ki teej. This sweet is specially made for raksha bandhan when sister tie rakhi on their brothers arms and give sweet, well ghevar is the sweet given to their brother’s .

Ingredients

For syrup

1 cup water

2 cup sugar

For ghevar

1/2 cup ghee (solidified)

2 cup maida

2 cup water

1/2 cup milk

A pinch saffron

1/4 teaspoon yellow food color

ghee for frying

Method

 For syrup:

• Heat sugar and water together in a pan. Boil it till 1 thread consistency.
•  To check single thread consistency: put a drop of sugar syrup on your thumb and touch drop with forefinger. When you pull both the fingers apart, a single thread of syrup should form without breaking

For ghevar

•  In a large round bowl, take solidified ghee and churn/whisk it till it turns white.
•  Soak saffron in 1 tablespoon of milk. Add maida, then water and milk to the mixture. Adding saffron and yellow color to mixture will make it light yellow in color. Avoid any lump in the mixture.
•  Heat ghee in a deep pan. Slowly pour the above mixture into the center of pan. The mixture will sink down first and then start collecting on the side of pan.
•  Once all the mixture is poured into the pan, lower down the heat to medium high. Let it cook till light brown.
•  Take it out and keep it on paper towel, so that excess ghee will drain out.
• Dip it in sugar syrup and remove it .Garnish it with dry fruits and cardamom powder.

MALAI LASSI

Ingredients

• 2 cup Yogurt (curd)
• 3 cups Water
• 1/2 cup Sugar
• 1/2 tsp Rosewater (optional)
• 2 Tbsp. Fresh malai
• 4-5 cubes Ice
• saffron strands for garnish

Method

• Blend together yogurt, water, ice and sugar together.
• Now add rosewater and mix well.
• Garnish with Fresh malai and kesar serve chilled.
• Instead of malai you can use 3 Tbsp of fresh cream while blending the lassi.