Rajasthani Thali - Dal , Bati , Gatte , Churme........!!!

Panchmel ?Ki ? Dal

Ingredients

100 g mixed dal ( moong, arhar , chana , masur and urad )
½ teaspoon chilli powder
1 teaspoon salt
¼ teaspoon turmeric powder
¼ teaspoon cumin seeds
¼ teaspoon garam masala powder
A pinch of asafoetida
1 tablespoon pure ghee
1 tablespoon chopped coriander leaves for garnishing
2 bay leaves

Method

Wash the mixture of dals. Add salt, turmeric powder and sufficient water. Cook till done. Cool and mix well. Heat the in a small frying pan. Add cumin seeds, asafoetida, bay leaves and chilli powder. Saute slowly for 1- 2 minutes and pour it over to cooked dal. Add garam masala powder and garnish with coriander leaves. Serve hot.

Bati

Ingredients

250 g wheat flour
100 g pure ghee
3 tablespoon refined flour
1 teaspoon salt
Warm water for mixing the dough
A pinch of soda- bicarbonate

Method

Mix the soda- bicarb with flour. Sift twice. Add salt and oil in the flour and rub it well. Now knead the flour with warm water to make a soft dough. Cover it with a wet cloth and keep aside for 1 hour. Knead it again and make equal - sized balls. Flatten them by pressing on the palm. Bake in a preheated oven till is light brown. Dip it in pure ghee for 10 minutes. Serve with dal.

Paneer Gatte Curry

You need

1 cup gram flour
50 g paneer
½ cup curd
½ teaspoon ajwain
½ teaspoon salt
1 teaspoon ginger- garlic paste
A pinch of asafoetida
1 tablespoon oil

For the gravy :

1 onion
½ cup curd
1 tomato
1 green chilli
½ teaspoon chilli powder
1/4 teaspoon turmeric powder
½ teaspoon salt
1 tablespoon oil
1 teaspoon coriander leaves

Method

Mix the gram flour , ajwain, ginger- garlic paste , salt , asafoetida and oil and knead into a soft dough by adding curd. Roll out a chapatti about 1cm thickness with this dough. Grate paneer and spread over the chapatti. Roll up the chapatti into a long roll. Cut 2- 3 cm lengths from the big roll. Seal the edges.

Boil water. Put the gattes into the water. Boil until they start floating on the water. Remove from the water, and keep the water for later use.

Grind the onion , tomato, green chilli and curd into a fine paste.

Heat oil and fry the paste till it leaves the sides of the pan. Add salt and other masalas and the water in which the gattes were boiled. Bring to the boil. Add gattes safely and allow it to simmer over low heat for 5 minutes. Garnish with coriander leaves. Serve hot .

Methidana Subzi

You need

1 cup fenugreek seeds ( methidana )
1 teaspoon chilli powder
2 teaspoon coriander powder
½ teaspoon turmeric powder

1/4 cup water
Salt to taste
½ teaspoon cumin seeds
1 teaspoon mango powder
2 tablespoon jaggery
A pinch of asafoetida
2 tablespoon oil

Method

Boil fenugreek seeds for 15 minutes in enough water. When it is done, change the water. Boil again for 10 minutes in fresh water. Now drain all the water and keep seeds aside.

Heat oil in a frying pan. Fry cumin seeds and asafoetida . Mix chilli powder , coriander powder , turmeric powder and salt in ¼ of water. Pour this masala into the frying pan. Add jaggery and mango powder. Finally, add fenugreek seeds. Cover and cook for 3-4 minutes. Serve hot.

Churme Ke Ladoo

Ingredients

4 cups wheatflour
2 ¾ cups pure ghee
550 g castor sugar
8- 10 green cardamoms ( crushed )
1 cup mixed dry fruits, crushed
1 ½ cup khoya, grated

Method

Pour half the ghee in a karahi / frying pan and roast gram flour on a low heat, stirring continuously till pink in color. Keep aside and cool.

Roast khoya in another kadai ( without ghee ) till light golden color. When it is done , keep aside for cooling. Now mix in flour , khoya , sugar, cardamom, dry fruits and the remaining ghee. Mix well and bind them in the shape of a laddoo.