Thali Mela

After Completing  the italian cuisine here comes a very own popular Indian regional cuisine for IFC ( International food Challenge ).  Am so Thankful to shobana and saraswathi for giving me this opportunity host this month challenge . As my native is rajasthan I was so excited to share this very own rajasthani or I should say Marwari recipes . As I come from a marwadi Background I wanted to share the recipe from our Region ” Marwad” . 

The vast to explore, Rajasthani cuisine, has a splendid array of unique, rich, colorful, spicy curries and mouth-watering Delectable sweets like ghevar , malpua. This style of cooking, is not only the mirror of wealth and prosperity,  but also reflects the traditional warrior lifestyles  of the rajputs  and the availability of ingredients in this water starved region mainly the desserts . So food that last for several days was given more preference. Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries like  . The use of lentils and legumes, mainly Jowar,  Bajra and Gram Flour in their food keeps the nutritional value very high. Once cooked, these most of the traditional Rajasthani vegetables can be eaten over days and don’t need refrigeration for weather condition over there keep the food good . 

The main ingredient behind the rich flavors and the exotic aroma of Rajasthani food is the use of Ghee (traditional Indian clarified butter) in making almost all the dishes; main, sides and desserts. 

 You all might be knowing traditional vegetarian dishes like daal-baati-churma and Ker-Sangri , mouth-watering sweets like Ghevar and Mawa Kachori ,everything makes Rajasthani cuisine in many ways unique and colorful from other culinary traditions of India. In our tradition all the males of the family sit together and enjoy their food in same plate which is very large in size spread with delicious delights and it is same for womens ,This is to show the unity and togetherness.  For festivals Like Diwali or any occasion all the members of the family are invited for lunch or dinner. So I have got  a royal spread of rajasthani recipes for My IFC members and this month I have challenged them with an wide variety of rajasthani recipes to choose .I challenged the below platters Menu :

1.  Rajasthani Thali 

Starting from appetizer to drink

Moong dal vada
Rajasthani Breads – Missi roti , Tawa pudi, Poori
Rice and accompaniments to go with plain rice – Thiyari, Plain rice with kale channe ki kadhi
Sabzi / Curries – Haldi gobi mutter ki sabzi, sema ki sabzi, sabz jaipuri , papad ki sabzi,Mot ki sabzi.
Salad 
Dessert – Lapsi
Drink – Chaas

2. Rajasthani Kachori Platter 

Moong dal / yellow split lentil  kachori
Onion / kande ki kachori
Mawa Kachori

3. Rajasthani Halwa Platter 

Moong dal sheera
Singoda / water chestnut  Ki sheera
Atte ka sheera

So there was options give to the member of IFC :

•  Pick any ( 1 halwa and 1 kachori)
• Pick any two, ( any 2 halwas or any 2 kachoris)
• Pick any platter ( Either halwa platter or Kachori platter, with all three items)
• Rajasthani Thali ( Feel free to substitute/skip any veggies in the platter) 

Moong dal vada 

Ingredients

1 cup Moong Dal (yellow spilt moong dal/ split green gram dal without husk )
1 tbsp Chopped Coriander
1/2 tsp Cumin Seeds
1-2 Green Chillies chopped
1 tsp  Ginger chopped
2 tbsp chopped Onions
Salt to taste
Oil to fry

Method

• Soak the moong dal in water for a 2 hours.
• Grind it coarsely to form a paste if needed sprinkle some water while grinding if needed do not add too much.
• Combine it with chopped onions, chillies, corainder, ginger and cumin seed.
• Check the salt seasoning, Make balls out of it and deep fry till golden in color.

• Serve this crispy vadas with green chutney or tomato ketchup. 

Missi Roti 

Ingredients

Wheat flour – 1 cup
Besan – 1/2 cup 
onion – 1 small ( chopped finely)
green chillies – 2-3 Nos
Coriander leaves – 2 tbsp ( chopped)
Turmeric pd – 1/4 tsp
Cumin pd – 1/4 tsp
Red chiili pd – 1 tsp
oil – 1 tbsp
Carom seeds – 1/4 tsp 
Water to make dough
Ghee to roast 
salt to taste

Method 

• In a bowl Mix All the ingredients , except water and ghee
• Add water little By little and form a soft dough 
• Now need to rest this dough as if you rest them they become loose.
• Divide the dough in to equal parts and roll them with rolling pin , dust some extra plain flour while rolling if needed.

• Heat a tawa and cook this Rolled roti first one side and after few sec and then flip them to cook the other side .
• Spread some ghee on the roti while cooking .
• Serve them Hot with any sabzi or raita

Poori  and Tawa Pudi

Poori

Ingredients 


Wheat flour 1 cup 
salt to taste
Water as needed to make a pliable dough

Method 

• Stir in all the ingredients and make a pliable dough.
• Knead them well till smooth .
• Divide the  dough in to equal parts and roll them in to circles  using a rolling pin .
• Heat oil is Kadai . once the oil is hot Deep fry the poories til they are light brown both the sides .
• While the poori is slowly coming to the surface press them gently using a back of the ladle so that they puff up well.

Tawa pudi 

Method

• The dough is same as for poori .
• Roll the dough using rolling pin and spread some ghee in the one side .
• Fold the rolled dough from all the corners like an envelop and form a square .
• Dust some flour and roll them again.
• Flip and cook both the sides on a tawa till brown stops appear.

Sabz Jaipuri

Recipe source : Mharo Rajasthan

Ingredients


Mixed Veggies – 3 cups chopped (You can use any blend of veggies here, there is no what to use and what not to – I used, peas, carrots, green beans, corn and potatos)
Haldi (Turmeric Powder) – 1/2 tsp
Lal Mirch (Red Chilli) Powder – 1 tsp
Laung (Cloves) – 3-4
Dalchini (Cinnamon Stick) – 1 inch piece
Salt – as per taste
Oil/Ghee – 1 tbsp
Dhaniya Patti (Cilantro) – few sprigs
To Grind
Jeera (Cumin Seeds) – 1 tbsp
Dhaniya (Coriander) Seeds – 1 tbsp
Kaju (Cashew Nuts) – 10-12
Pyaaz (Onion) – 1 cup chopped
Tomato – 1 cup chopped

Method 

• Dry Roast dhaniya and jeera and then grind it to a paste (with little water) along with other ingredients under “To Grind”.
• Take a pan and add oil to it.
• Add dalchini and laung and fry till nice aroma comes out of it.
• Add chopped veggies and salt and saute for 5 minutes.
• Now, add ground paste, haldi, lal mirch powder, 1 cup water and mix well.

• Cover, reduce the heat and cook till veggies are cooked well.
• Garnish with cilantro.

Haldi Gobi Mutter ki sabzi

Ingredients

Raw turmeric –  9-10 No( grated)
Green peas – 1/2 cup
Cabbage – 1/4 cup ( chopped )
Tomato – 1 small ( chopped)
Red chilli pd – 1/2 tsp
Cumin pd – 1/4 tsp
Coriander pd – 1 tsp
Yogurt – 1/2 cup
oil – 2 tsp
Cumin seeds –  1/4 tsp
Mustard seeds – 1/2 tsp
Asafoetida  – 2 pinch
Salt to taste
Coriander leaves – 1 tbsp chopped
Curry leaves – 1 sprig

Method

• Heat oil in a pan and add mustard and cumin seeds .
• After the splutter add curry leaves,Asafoetida then add chopped cabbage and saute them for a while.

• Then add grated turmeric and saute .
• Add peas , tomato and saute for few minutes  and cook them for a while till they are done.
• After the raw smell of turmeric goes of add red chilli pd, coriander pd, salt and cumin pd , Mix them well .
• Add Yogurt and Mix them well , give it a nice boil and then turn of the flame .

• Garnish with coriander leaves.

Sema ki sabzi / Long beans sabzi

Ingredients

Karamani / Long beans/Sema – 200 grams ( Chopped)
Tomato – 1 small ( chopped)
Mustard seeds – 1/4 tsp
Jeera seeds – 1/4 tsp
Salt to taste
Turmeric pd – 1/4 tsp
Red chilli pd – 1 tsp
cumin pd – 1/4 tsp
Dhania pd / coriander pd – 2 tsp
Water to sprinkle
oil – 1 tbsp

Method

• In a kadai heat oil , add mustard , cumin seeds and let them crackle.
• Add curry leaves followed by chopped long beans and tomatoes .
• saute them well till long beans it cooked but not over cooked.
• After long beans and tomatoes are cooked well add red chilli pd , turmeric pd, cumin pd, coriander pd and mix well .
• Sprinkle some water if needed , add salt and mix well till all the masala it well coated in the long beans.

• Serve this dry curry hot with Roti’s.

Moth/ Mot ki sabzi

Ingredients

Moth beans – 1/2 cup ( soaked over nite)
Mustard seeds – 1/2 tsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 2 tsp
cumin pd – 1/2 tsp
Water as required
Oil – 1 tbsp
Curry leaves – 1 sprig
salt to taste

Method

• Pressure cook the soaked moth beans with little salt for 2- 3 whistles .
• Drain the water and add red chilli pd, turmeric pd , salt, coriander pd,cumin pd to the cooked moth beans
• In a kadai heat oil add mustard seeds and once they splutter add curry leaves.
• Then add the moth beans in which you have already topped the masalas .
• Mix them well and water depending on how thin or thick you want the gravy to be.

• Boil them for a while and turn off the flame .
• Serve them hot with roti’s and poori’s

Papad Ki sabzi 

Ingredients

Dry Papad – 1 No ( large size)
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1 tsp
Salt to taste
Oil – 2 tsp
Curry leaves – 1 sprig
Mustard seeds – 1/4 tsp

Method

• Break the papad into big pieces and keep it aside.
• In a kadai heat oil add mustard seeds and once they splutter add curry leaves 
• Add the red chilli pd, turmeric pd , coriander pd , cumin pd and  1/4 cup of water 
• After it gets a boil add the broken papad into the water and cook them till they are tender .

• Serve Hot with roti.

Kale channa ki kadhi

1/2 cup Kala channa ( black chickpes ) – soaked over nite
1 cup Yogurt 
2 tbsp Besan
1/4 tsp Mustard seeds
1/4 tsp cumin seeds
2 tbsp chopped coriander leaves
1/4 tsp turmeric pd
1/2 tsp Red chilli pd  ( adjust to your taste)
2 No green chilli 
1 tbsp ghee
1 sprig curry leaves
salt to taste

Method 

• Cook the kale channa in pressure cooker . I cooked for 3 whistles , they should not get mushy .
• In a bowl add curd 1 cup of water , salt turmeric, Besan and churn it well .Keep it aside.
• In a sauce pan heat ghee after they melt add mustard , cumin seeds and wait until they crackle.
• Now add the pressure cooked and drained kala channa and saute .
• Add red chilli pd, curry leaves, green chilli  and mix them well.
• Now pour in the churned butter milk or curd mixture and simmer the flame .
• Let them boil till the raw smell of the besan goes of.
• Use a non stick pan so that it will avoing the curd mixture to stick to the bottom .
• Keep on stiring occasionally and Boil them well.

• Once the raw smell from besan goes of and the kadhi become a  bit thick switch of the flame and garnish with coriander leaves .

Thiyari / Gatta chawal 

Ingredients 

Basmati Rice  – 1 cup
Peas – 1/4 cup 
Onion – 1 small ( chopped)
Tomato – 1 small ( chopped)
lemon juice – 1 tsp ( optional)
Green chilli – 2-3 No
 Bay leaves – 1 No
cinnamon stick – 1 small
Clove – 2 No
Cardamom – 2 No
Red chilli pd – 1/2 tsp
Garam masala – 1/4 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1 tsp
Cumin pd – 1/2 tsp
Cashew – 2 tbsp ( broken)
Oil – 2 tbsp
Coriander leaves – 1/4 cup ( chopped )
curry leaves – 1 sprig

For gatte 

Besan / Gram flour – 1/2 cup
Oil – 2 tsp
Red chilli pd – 1/4 tsp
Turmeric pd – 1/4 tsp 
Cumin pd – 1/4 tsp
Salt to taste 
Carom seeds – 1/4 tsp
water to make stiff dough + for Boiling the gatta’s 

Method

Cook the rice separately and keep it aside .

For making Gatta’s

• Combine all the ingredients under gatta and make them in to a stiff dough .
• Divide them into equal parts and roll them in to cylindrical shapes .
• Boil enough water in a sauce pan and add the shaped gatta’s to it.
• Cook them till a knife inserted comes out clean .
• Drain the water and cut the gatta’s in to  1/2 inch length keep them aside.

 For Thiyari

•  In a saucepan heat oil  and add bay leaf, cinnamon , clove, cashew  and cardamom .
• After they turn slightly brown add onion and saute till translucent.
• Add tomatoes and saute them till mushy.
• Then add red chilli pd, turmeric pd,Garam masala, coriander pd, cumin pd, salt and Mix well.
• Sprinkle some water if you feel the masala is burning
•  Now add peas and saute them till they are cooked well.
• Then add Boiled gattas and mix well.

• Mix in the Cooked rice and stir them till they are well combined .
• Garnish with coriander leaves and serve Hot with lemon juice squeezed on top .
• You can serve this with any raita you like .

Lapsi

Ingredients 
1/2 cup broken wheat (bulgur  wheat /cracked wheat )
1/2 cup gud / Jaggery ( crushed)
2 cup water 
1/4 cup Ghee 
1 tsp Cardamom powder(elaichi)
Nuts for garnish ( cashew , almonds ..)

Method 

• Heat 2 cups of water with jaggery in it .
• Stir in between till it boils .
• Heat the ghee in a heavy bottom  pan and roast the broken wheat on  medium- low flame , stirring continuously till you will see the color of the wheat change from pale brown to a reddish brown.
• Slowly add the Jaggery water to broken wheat and increase the flame till you see the water is bubbling.Then reduce the flame .Cover the pan with lid and let it cook,stirring occasionally till the wheat is done.
• It may take 15 – 20 minutes to cook.
• Add elaichi/ cardamom powder and let it cook till the ghee separates.
• You will see that wheat has soaked up all the water and looks nice and fluffy.

• When Ghee appears in side of pan then turn off the flame.
• Garnish with cashew ,almonds and kismis .

Salad

Ingredients

Cucumber – 1 No
Radish – 1 No
Tomato – 1 No
salt to taste 
Red chilli to sprinkle 
Chaat masala to taste

Method


Cut the veggies in to even roundels and arrange them in a plate then sprinkle salt, red chilli and chaat masala on it.

Chaas

Ingredients

Yogurt/ curd – 1 cup 
Water – 2 cups
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp ( chopped)
Green chilli –  1 No
Cumin seeds- 1/4 tsp
Oil – 1/4 tsp
Ginger – 1 inch
Salt to taste 

Method

• Whisk the curd and water till nice and frothy.
• Add chopped coriander , salt to it.
• In a pan heat oil , add cumin seeds and after they splutter add green chilli , curry leaves , ginger and saute for few sec .
• Transfer this to buttermilk mixture and mix them well.

SNC CHALLENGE -10

Welcoming south team for my “Platter challenge” to them for this month !!
Hello everyone !!! Am really very happy happy to host this months challenge 🙂 Thank’s a ton to +Divya Pramil who gave me a chance to show case and introduce  my traditional Rajasthani dishes to south team and to represent north team..yupiiee its “Thali ” this time . I know many may be wondering y thali ?? This month  i wanted to challenge an platter challenge to our south team pals  so that they get to taste more of our traditional recipe . .. As you all know there is an event going on  Divya pramil’s space +You Too Can Cook  .. The event is all about two teams north and south team ..A member from north team and a member south team respectively  will challenge  the opposite team members with a recipe from their respective zone  and opposite teams have to post the same recipe on their Blog , this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here for  more info about this event .. N thank you so munch +Divya Pramil for giving me another chance to host this months challenge. Hope all have enjoyed my last challenge “Ghevar”  🙂 Some new members would have missed but here i am with another delicious list of recipe 🙂

Now lets move to this months challenge.. This months challenge for south team will be .. My traditional rajasthani recipes which we serve for thali 🙂 Its going to be a complete meal  for all our south team pals this month 🙂  Hope all are super excited to know the menu 🙂 Here is your the menu :

Menu for thali :

• Goond ki ladoo – sweet
• Baati  
• Moong dal
• Bajiri ki roti – Indian Breads
• Makkai ki roti- Indian Breads
• Panchmel ki sabzi – dry curry
• Dhana wadi/ mung wadi coriander leaves curry
• Gatte ki kadhi with rice
• Matta/ Boondi chaas – may serve as an accompaniment
• Kesar malai lassi  – Drink

Lets start with a sweet 🙂

Goond ki ladoo


Goond is an “edible gum” that is extracted from the bark of a tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive. Goond is a food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in.  These delicious goond ladoos are a traditional winter delicacy that are had with a glass of warm milk for breakfast. It can be had as dessert after a nice meal.

Ingredients

1 1/4 cups whole wheat flour 
3 tbsp edible gum/goond
1/2 cup powdered sugar
1/2 tsp cardamom powder
1/4 cup ghee for frying goond + 4 tbsp for roasting wheat flour (if needed you can melt some ghee and add while making ladoo’s)

Method

• Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
• Deep fry the goond/edible gums  in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.

• Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

• Divide the mixture into 15 portion if you want to make small ladoo’s but traditionally they are made in large size and shape each portion into round ladoos using your hands. If you find it difficult to shape the ladoos, add a little melted ghee.

• Store in an air-tight container.

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Although traditional Baati is a baked dumpling of wheat flour , this recipe offers a variation by stuffing the Baati with mashed potatoes seasoned with spices and herbs..Any rajasthani is incomplete with dal baati .

Baati

Ingredients 

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

Method

• Mix all the ingredients n make a stiff dough . Then take a small ball of dough , divide in to equal portions and roll it . 
• Preheat the oven at 375 degrees and place the baati’s on a baking sheet for about 15 minutes or till they turn brown on the surface. 
• To give the baati’s even color all over after baking you can fry them in ghee till golden brown.
•  The baati’s are dipped in pure 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 and fried baati and serve with Dal on side.

Moong Dal 

Ingredients

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

Method

•  Pressure cook the Moong Dal. Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric followed by the 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 .

Millet is so nutritious as it is gluten free. This tasty bread is Rajasthani in origin and goes well with almost any vegetarian or non-vegetarian dish. It is especially good with curries 🙂

Ingredients

2 cups bajra atta/ millet flour

1 tsp salt

Warm water

1/2 cup ghee 

Method

• Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center.
• Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together. 

• DO NOT add too much water as your dough will become sticky if you do! Add very little at a time as required to make the dough come together. We are aiming to make a medium firm dough so add water only as required. 
• Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 15 minutes.
• Now heat a griddle on a medium flame.
• While the griddle is heating, divide the dough into equal-sized portions – you should get about 7-8 for this recipe – and roll them between your palms, into smooth balls.
• Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6″ in diameter and approximately 6-8 mm in thickness. 
• When done, pick this circle up from the rolling board and put it on to the hot griddle.
• Soon you will see tiny bubbles rise on the surface of the Roti. This is the time to do the first flip – turn the Roti over with a spatula. 
• As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. 
• The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up.
• Enjoy piping hot 

Makki ki roti


Ingredients

1 cup Maize/Corn Flour
salt to taste
1 1/2 cup warm water
1 tablespoon of Ghee or butter spread over the roti.

Method

• Combine all the ingredients to form smooth dough.
• Cover and allow to rest for 5-10 minutes.
• Flatten the dough by patting it using fingers and palm.
• Then sprinkle some dry flour and patt on the slight flattened dough and patt again to make round about 6 inches big.
• Heat an iron pan or tava  or griddle, take about lime size ball each time and press between sheets of
• plastic using a heavy flat pan or plate.
• Peel out and roast on hot tava (pan) about a minute each side, should puff up nicely.

Panchmel ki subzi

Panchmel is a district in gujarat bordering rajasthan. But the word “panchmel” has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables – gavarfali, chawli, capsicum, cucumber and beans -constitute the panchmel of this delicious curry. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhajiri ki roti . My mom usually makes this delicious curry as a part her menu while we have guests at home.

Ingredients

3/4 cup cluster beans /gavarfali , chopped
3/4 cup long beans /chawli , chopped
3/4 cup capsicum , chopped
3/4 cup cucumber , cubed
3/4 cup french beans , chopped
1 medium tomato
1 tsp cumin seeds /jeera
1/2 tsp mustard seeds
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
2 tbsp oil 
salt to taste

Method

• Heat the oil in a non-stick pan, add the cumin seeds,  let them splutter.
• Add the gavarfali/ cluster beans, chawli/ long beans, capsicum, cucumber, beans and saute for few minutes add  Tomato and salt, cook the veggies covered till they are half done . 

• Now add turmeric, red chilli , dhania and cumin pd and mix well till they combine and coat on the vegetables well. We normally don’t add any water as the vegetable will leave out  some moisture .

• Cook the the veggies till they are half done… Don’t over cook as it may loose its taste. Note : we normally cook this veggie till they are half don which means not over cooked neither under cooked. 
• Serve hot with any Indian breads.

Moong Wadis or Mangodis are tiny sun-dried lentil nuggets obviously made out of Moong Dal.  This is an delicious curry and easy to make even if you have wadi available at your place. If you don’t have any veggies left in your fridge this is an perfect curry which you can make and have with any Indian breads .

Moong Wadi 1 cup ( i used store bought but if you have ample amt of sunlight in your place yo can make it at home)

Coriander leaves -2 cups

Turmeric – 1/4 tsp

Red Chilli Powder – 1 tsp

Dhania-Jeera Powder – 1 1/2 tsp

Cumin seeds 1/2 tsp

Salt to taste

Oil 3 Tbsp

Method  

• In the same sauce pan, add the cumin seeds and after they splutter add all the spice pd and add 1/2 cup water and then the wadies.
• Add salt and cook them till the wadi’s are well cooked and are soft (to cook them soon cover and cook them)  .
• Do add extra water if needed.
• After the wadi’s are cooker and the curry is a lil thick turn off the stove and add the coriander leaves.

• Cover this and keep it for 10 mins . Then you delicious dhana wadi curry is  ready to serve 🙂

“Gatte” are gram flour dumplings that are spiced up with dry spices and then steamed or boiled in water  and cut into small bite sized pieces. They are used  in making varitey of Rajasthani  dishes like subji, pulao etc. This dish is made using a yogurt based gravy and dry spice to  make an delicious gravy that will complement both rice and parathas. 

For The Gattas

3/4 cup besan (bengal gram flour)
1 tsp chilli powder
1/8 tsp carom seeds 
1 tbsp curds 
2 tbsp oil
salt to taste

For The Kadhi

2 cups curds , beaten
1 tbsp besan (bengal gram flour)
4 to 6 curry leaves 
1 tsp cumin seeds 
1/2 tsp mustard seeds 
1/4 tsp asafoetida 
1/4 tsp turmeric powder 
2 tsp chilli powder
2 tbsp ghee/oil ( i prefer to use ghee for extra flavour and aroma)
salt to taste

For The Garnish
2 tbsp chopped coriander leaves

Method 

For the gattas

• Combine all the ingredients for the gattas and knead into a firm dough using 1 to 2 tbsp of water.
• Divide the mixture into 8 equal portions and shape each portion into a  long cylindrical roll.
• Boil enough water in a deep pan, add the gattas and cook for 7 to 8 minutes. Drain and cut the gattas into pieces . Keep them aside.

For the kadhi

• Combine the beaten curds, gram flour, ½ cup of water and curry leaves and whisk well so that no lumps remain.
• Heat the oil in a pan and add the cumin seeds, mustard seeds,and  asafoetida
• When the seeds crackle, add the turmeric powder, chilli powder and sauté for a few seconds.
• Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split/curdle. Keep aside.

For Gatte ki kadhi  (Finally )

• Add the prepared gattas to the kadhi and bring to a boil. Garnish with coriander and serve hot with rice or parathas.

This is an traditional rajasthani drink which is a part of menu in any function we keep at home. Even though this is a drink we serve this with the other accompaniments in the thali :). This so yummy when had with chappathi even.

Lassi are an delicious and rich drink served at the end of meal 🙂 A specialty of Jodhpur and Rajasthan in India.Healthy, easy, rich and delicious drink to end with . I am sure this lassi will satisfy all your  sweet cravings anytime 🙂

Note for South Team pals :

If you have any problem in finding any ingredient just skip the particular recipe and prepare the rest of the thali  recipes. I hope all are simple ingredients which you will surely find in indian groceries 🙂 If you are skipping an recipe from this thali do inform me earlier about it 🙂

Am so happy to host this months challange and thanks +Divya Pramil  once again for the oppurtunity 🙂 .Hope all enjoyed this delicious thali and will surely enjoy making them :)… Looking for all your delicious thali’s south team dearies.