Rajasthani Thali for SNC

This month for SNC,Manjula took us on a culinary tour to Rajastan. Just looking at her post made us all drool over the delicious spread that she had challenged us to do.

I am sure most of you will be well known about a cooking community called - South Vs North Challenge. If not here is a gist. We are a group who love to challenge ourselves with new Indian dishes. This group was started by Divya Pramil of You too can cook and this month is the 10th edition.

The members are divided into two teams – The north and the South team depending on where they hail from. The members of the opposite group pose challenges each month to the other group and the challenge is to prepare and post it. Each and everything gets points here.Like, whoever posts the first, earns extra points for the group, then there are points for posts getting most number of comments,best presentation and even for the maximum number of participants. This is real fun for us but I wonder how Divya has been patiently ranking us!

So as I was telling you earlier, Manjula of Desi Fiesta challenged the Southern team with her awesome Rajsthani Thali.

By now most of my team mates have posted their dishes. I was waiting all along to look for some Goond or edible gum but could not find it. It was either not heard of around here or in a couple of stored that had it was now out of stock.So I prepared a Rajastani meal for my self a few days back and was transported to Rajastan for a while!!

Here is what I prepared for this challenge...

  1. Kesar Malai Lassi
  2. Gatte ki khadi with rice
  3. Bajiri ki roti
  4. Panchmel Ki Subji
  5. Dhana wadi / Mung wadi - Coriander leaves curry
  6. Matta / Boondhi Chaas


Let me start with this creamy and tasty beverage - Kesar Malai lassi

I used:

Saffron strand - a few, soaked in a tablespoon of warm milk
Milk - 3/4 cup
Fresh cream - 1/4 cup
Water - 1/4 cup
Sugar to taste
Salt a pinch

Pistachio nuts to garnish

Next is the main course....

Bajiri Ki Roti

Bajra is a gluten free millet and is highly nutritious.It is also known by the name - Pearl millet and it is getting popular around here . I happened to have some remaining after I made the Bajra porridge. I ground the flour required to make this roti at home.

The only challenge with this dish is to get the dough kneaded. Since it is gluten free you don't get to make it as easily as a chapathi dough. So you have to sprinkle a little water and patiently knead it.

I used ;

Bajra Flour - 1/2 cup
Salt to taste
Warm water to knead
Ghee to cook the roti

  1. Take the bajra flour, salt in a bowl and mix well.
  2. Sprinkle water and mix. So not add too much water.
  3. When you get a bread crumb like texture start kneading. Add very little water if needed. When the dough comes together [which will take some time], cover with a cling wrap and set aside for 15 minutes.
  4. When ready to prepare, divide the dough into equal portions and roll out into slightly thick rotis. Be sure to dust the work surface with bajra flour.
  5. Cook on a heated griddle till both sides develop brown spots. Drizzle ghee to cook the roti.
  6. Remove from heat and serve warm with a curry / gravy.

Dhana Wadi 

This is a sort of curry to which you can turn to when you are running out of vegetable and also when you have sudden guests at home. A very simple dish that tastes awesome! I made the moong wadi at home and will post the preparation later.

I used :

Moon wadi - 1/2 cup
Coriander leaves- a bunch, just the leaves.
Turmeric powder- a large pinch
Cumin-corinader powder- 1 teaspoon
Red chilli powder- 1 teaspoon
Cumin- 1 teaspoon
Salt to taste
Oil- 2 teaspoons

  1. Heat oil in a pan and put in the cumin seeds
  2. When it splutters, add half cup water,turmeric powder, chilli powder, coriander cumin powder and the wadis.
  3. Add salt and cover and cook till the wadi is soft.
  4. Before removing from heat add the coriander leaves 
Let it rest at least for 10 minutes before serving for the flavors to blend.

I made it a little watery while the original version was a little on the thicker side.

Gatte ki Khadi

I have been wanting to make this for a long time. Luckily, Manjula chose this for the thali. This curry too is can be made when you are out of veggies. The Gatte is actually a dumpling that is made of besan and cooked in water and so it is healthy too.

I used:

For the Gatte

Besan - 1/2 cup
Curd- 2 tablespoons
Carom seeds- 1/8 teaspoon
Chilli powder- 1/2 teaspoon
Oil- 1 tablespoon
Salt to taste

  1. Combine all the ingredients in a bowl and mix well to combine.
  2. Add a little water and knead to a firm dough.
  3. Divide this into 3 portions and shape into cylindrical logs[about the size of your finger]
  4. Boil plenty of water in a pan and drop the logs into the pan.
  5. Cook for around 10 minutes and remove with a slotted spatula.
  6. Cool and cut into small dumplings. Keep aside.

For the Khadi 

I used:

Curd - 1 cup, beaten
Besan - 1 tablespoon
Mustard seeds- 1/2 teaspoon
Cumin seeds- 1/4 teaspoon
Chilli powder- 1 teaspoon
Asafoetida powder- a pinch
Turmeric powder- a large pinch
Curry leaves - a few
Ghee - 1 tablespoon[ You can also use oil, but ghee give it a wonderful flavor]
Salt to taste

Coriander leaves to garnish

  1. Whisk together curd,turmeric powder, salt, red chilli powder along with 1/4 cup of water.
  2. Heat ghee in a pan and crackle the mustard, cumin seeds and add asafoetida and curry leaves.
  3. Pour in the whisked curd mixture and bring to a boil on simmer..Add some more water if it is too thick.Keep stirring and don't let it curdle
  4. Add the prepared gatte and cook for a few minutes and remove from heat.
Goes well with Indian breads and rice.

Panchmel ki subji

I have heard of Panchmel Dal but this one was new to me. Panch , as we know, means five. So this subji is a mix of 5 vegetable. This goes well with steamed rice as well as Indian breads.

I used :

Yard long beans, Cluster beans,Baby corn, Capsicum,French beans - 5 cups, chopped into 1" pieces
Tomato- 1,chopped
Onion- 1 thinly sliced
Mustard- 1 teaspoon
Cumin seeds- 1 teaspoon
Chilli powder- 1 teaspoon
Turmeric powder- a large pinch
Coriander powder -2 teaspoons
Oil- 2 tablespoons
Salt to taste

  1. Heat oil in a pan and add the cumin and mustard.
  2. When it splutters,add the onion and saute till it turns pink.
  3. Add all the vegetables and mix well.
  4. Sprinkle a little water and cover and cook till half done.Keep stirring once in a while.
  5. Add the powders and salt and mix well.
  6. Cook till just done and the veggies still have a crunch in them.Over cooking the vegetables will change their taste.
  7. Serve with steamed rice / roti.

Matta / Boondi Chaas

This goes well as a chill down after a meal or an an accompaniment to a meal.

I used:

Curd - 1 cup
Water - 1 1/2 cups
Boondi - 1/4 cup
Cumin powder- a large pinch
Chiili powder- a large pinch
Salt to taste

  1. Blend all the ingredients except the boondi.
  2. Serve topped with boondi , red chilli powder

So here is the entire thali - A real feast indeed....

Manjula, I really enjoyed preparing and savoring this thali. Thanks for sharing such authentic recipes with us in this challenge....

Bon Appetit...

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