Day 23 - Rajasthani lunch thali

Hi friends, 

Welcome to another day . Today I have jumped to the state of Rajasthan. Rajasthan means land of kings. It is the land of desert, tourism, shopping and food. We have  been to Jaipur alone. Loved the pink city vibe. Loved the shopping experience.  It was a riot of colours there. Still lot of places in Rajasthan for us to visit. Please do try to visit these places. 

Day 23 - Rajasthani lunch

Rajasthani cuisine was influenced by availability of ingredients in the arid region. Food that can last for days are preferred. Dried foods, besan based ingredients are used rather than fresh vegetables. They use lots of ghee. It is the most vegetarian state in India.

I love Rajasthani cuisine. Whenever I see Dal, bati churma, I have it. 

Today I have made 

Bati

Wheat dough balls with salt,ajwain and baking powder is cooked on open flame and soaked in ghee for 5 minutes. I cooked in appam pan.

Churma 

Churma is made by powdering the bati already made. It is mixed with powdered sugar, chopped nuts and ghee.

Panchmel Dal

This dal is made with 5 kinds of pulses. Cooked dal is tempered with jeera, chilly, ginger, garlic, onion and tomato with turmeric powder and coriander powder. 

I used tur, urad,moong, channa and green moong dal.

Gatte ki subji 

First gattes are made. Besan dough mixed with salt, turmeric powder and chilli powder is rolled into small logs and boiled in water. Once gatte is cooked, it rises in the water. Remove the gattes and slice it into small rounds.

A tomato, curd and besan gravy is made along with ginger, garlic and green chillies and  gattes are cooked in the gravy for 5 minutes. 

Gatte ka pulao

Extra gattes after making subji ,is mixed with onion, whole spices, ginger and garlic and cooked in ghee. Once it is aromatic, and gatte is coated with masala, cooked rice is added and tossed well.

Papad ki subji

Roasted papad is added to the onion,tomato,curd besan based gravy with whole spices and chilli powder.

Khooba roti

Rotis are made a little thick and pinched throughout to form ridges on top of roti .

Chaach

I also made buttermilk with kala namak, pudina,jeera and coriander leaves and served with thali.

Since its sunday, I cooked it relaxed and enjoyed it as well. Please do try.