Rajasthani Sunday Special Thali – Yummy Feast

Published On May 15, 2017
In Article
By Vijay Haldiya
0 comments

Prep Time
15 Minutes
Cook Time
60 Minutes
Difficulty Level
Advanced

Ingredients

FOR BAJRE KI ROTI :
Millet flour/ bajra - 2 bowls
Pure ghee - 4 tablespoons
Salt/ namak as per taste
FOR GARLIC/LEHSUN CHUTNEY :
Peeled garlic/ lehsun - ½ bowl
Whole red chili/sabut lal mirch - 2 pieces
Chopped tomatoes/ tamatar - 1/2 bowl
Desi Ghee - 2 tablespoons
Spices/ masale - salt/ namak, coriander/ dhaniya powder and asafoetida/ hing
FOR RADISH CHURI (MOOLI CHURI) :
Grated radish/ mooli - 1 bowl, chopped tomato/ tamatar, chopped green chili/ hari mirch, chopped coriander/ dhaniya patta and lemon juice/ neembu ras - as per taste
Spices/ masale : salt/ namak, black salt/ kala namak, red chili/ lal mirch powder and chat masala - as per taste
FOR RADISH SPINACH CURRY (MOOLI PALAK SABZI) :
Washed and chopped spinach leaves - 2 bowls
Washed and chopped radish and its leaves - 2 bowls
Chopped ginger/ adarak and green chili/ hari mirch - 1 tablepsoon
Spices/ masale - salt/ namak, red chili/ lal mirch powder, coriander/ dhaniya powder, mango powder/ amchur, carom seeds/ ajwain, asafoetida/ hing, garam masala and turmeric/ haldi powder as per taste
Vegetable oil / tel - 2 tablespoons
Chopped tomatoes/ tamatar - 1/2 bowl
FOR BESAN KADHI :
Gram flour/ besan - 2 tablespoons
Chopped green chili/ hari mirch - 2 tablespoons and 1 piece
Curry leaves/ meetha neem - 8-10 leaves
Grated ginger/ adarak - 1 tablespoon
Spices/ masale - salt/ namak, red chili/ lal mirch powder, cumin seeds/ jeera, fenugreek seeds/ methi, turmeric/ haldi powder, coriander/ dhaniya powder, mustard seeds/ raai, asafoetida/ hing and garam masala as per taste
Vegetable oil/ tel - 2 tablespoons
Curd/ dahi - 1 bowl

Instructions

For Bajre Ki Roti - Make dough for roti by mixing bajra flour, salt, and water. Make circular balls and then make thick chapati with the help of your palms. Heat a tava and spread few drops of ghee on it. Place chapati and cook it half from both the sides. Take it out of tava and then cook it directly on medium flame. Spread ghee on one side while serving. Bajre Ki Roti is ready now.
For Garlic Chutney (Lehsun Ki Chutney) - Mix and grind all ingredients of chutney in grinder. Heat ghee in a pan and add garlic mixture to it. Cook it for around 10 minutes till ghee starts separating from the chutney. Switch off the flame now. Lehsun Chutney is ready.
For Radish Churi (Mooli Churi) - Mix all the ingredients and spices together properly for making churi. Radish Churi is ready. (Mix all ingredients just before serving the churi, Do not prepare it beforehand)
For Radish Spinach Curry (Mooli Paalak Sabji) - Boil chopped radish and spinach in pressure cooker on high flame and take one whistle. Take it out of cooker and once it is cooled down, squeeze out the water from it.
Heat a pan on medium flame and add oil. Add hing and ajwain then sauté it for 2-3 minutes. Add chopped tomatoes and sauté it for 2-3 minutes. Then add ginger and green chilly paste and sauté it for 5-7 minutes. Add all spices then sauté it till oil gets separated from sides.
Add boiled radish and spinach and properly mix it. Then put off the gas after five minutes.
For Besan Kadhi - Mix gram flour in curd properly and then add 1 glass of water. Meanwhile heat some oil in a pan and add asafoetida and fenugreek seeds to it and saute for a while. Add curry leaves, cumin seeds and saute it till the seeds get crackled. Add remaining spices and saute it on medium flame. Add Kadhi mixture to the pan and stir it till one boil. Cook it for 40-50 minutes on low flame. You can add more water if required. Besan Kadhi is ready.
Arrange all the items in a thali alongwith aanwla, gur, Jodhpuri masala mirchi and paapad.
Delicious and delightful 'Rajasthani Sunday Special Thali' is ready to be served. Enjoy your meal!

Servings : 3-4
Ready in : 75 Minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch