Rajasthani Village Thali

Published On December 19, 2016
In Article
By Sandhya Harsh
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Prep Time
25 mins
Cook Time
50 mins
Difficulty Level
Advanced

Ingredients

MOOLI/RADISH KA SAAG :
Mooli/Radish Saag - 250 gms
Turmeric/Haldi powder & Coriander/dhania powder , Red chilli powder - 1 teaspoon each
Oil - 1 tablespoon, Salt as per taste
Asofoetida/Heeng - 1/2 teaspoon
Cumin/jeera - 1/2 teaspoon
Dry Mango Powder/Amchoor or kaachri powder - 1 tspn (Prefer dry Kaachri powder)
PAKORA In Kadhi-
Gram Flour/Besan 2/3 cup
Salt as per taste
Red chilli powder - 1/2 teaspoon
Cumin/Jeera - 1/2 teaspoon
Carrom/Ajwain - 1/2 teaspoon
Asofoetida/Heeng a pinch
Oil - 1 teaspoon for batter
Fresh coriander leaves- chopped
Green chillies - 1 finely chopped
Oil for frying
KADHI :
Gram Flour/Besan - 1/2 cup
Curd 1 cup
Turmeric/Haldi powder- 1/2 teaspoon
Salt - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala - 1 Pinch
Green chillies - 2 chopped or crushed or long slit cut
Adrak/Ginger - grated - 1/2 teaspoon
Curry Leaves - 2-3 twigs
Ghee/Clarifued Butter - 1 tablespoon
Asofoetida/Heeng - pinch
Cumin/Jeera, Mustard/Rai, Fenugreek/Methi dana, Fennel seeds/Saunf, Nigella seeds/Kalaunji - 1/2 teaspoon each
Coriander leaves - handful
RADISH TOMATO SALAD :
Radish grated - 1 cup
Carrot grated - 1/2 cup
Tomato - 1 finely chopped
Fresh coriander finely chopped handful
Green/Red chillies - 1 finely chopped
Lemon - 1/2 piece
Salt as per taste
Red chili powder - 1/4 teaspoon
Chat masala - 1/2 teaspoon
Black salt - pinch
BAJRA/PEAR MILLET KA SOGRA/THICK ROTI :
Bajra/Oearl Millet flour - 2 cups
Water - 1 cup
Salt - 2 pinch (optional)

Instructions

METHOD FOR MOOLI/RADISH KA SAAG :
Wash and Chop Radish/Mooli saag. Heat oil and add tadka of heeng and jeera. Add chopped Mooli and saute. Add haldi powder and salt. Stir and cook for 3-4 mins.
When it turns little soft, Add red chili powder and dhania powder. Mix all and Cook for 5-7 mins more on low flame.
When the mooli leaves gets mushy and all water is evaporated leaving oil from sides, it indicates that the saag is ready. Else cook for some more time. Now add amchoor/dry Kaachri powder and cook for couple of minutes.
When cooked, serve hot with sogra/roti/phulka/naan, or better enjoyed with khichdi/Khichda/Daliya etc.
Note : One may add spinach/Palak leves also to this saag. You may boil the spinach mooli leaves earlier and then add the boiled saag to the tadka. Alternatively can cook in pressure cooker too. But I prefer the traditional way.
METHOD FOR KADHI PAKORA:
Take besan/Gram flour and add all pakora ingredients in it. Mix well. Now add water to make pakora ka batter. Let it rest for 10-15 mins. Heat oil in kadhai for frying pakoras. When oil is hot, make pakoras from the besan batter. Deep fry till they turn golden. Remove and keep aside. You may use appe pan to shallow fry the pakoras too.
For kadhi, In a saucepan, add curd and gram flour/besan. Whisk well with some water. Add salt and haldi too. Now boil this mix as you do normally for kadhi. Keep stirring initially else lumps may be formed. When the mixture gets thickened, adjust the consistency by adding water. Boil and cook on low flame. Add the pakoras to the kadhi and bring a boil.
Meanwhile in another wok/pan, heat ghee. When hot add heeng, jeera, rai, methi, saunf and kalunji ka tadka. Add curry leaves and green chilies too. Saute. Add geated ginger/paste. Saute. Add red chili powder and immediately add the kadhi mix to it. (Or vice versa add this tadka to your kadhi). Add garam masala and long slit green chilies and cook the kadhi. Garnish with Coriander/dhania leaves or dry Mint/pudina.
Serve KADHI PAKORA piping hot!
METHOD FOR SALAD: Mix all grated carrot and radish in a large mixing bowl. Add chopped tomatoes, chilies and fresh coriander.
Add salt, red chilli, chat masala and black salt. Mix all.
Squeeze half lemon juice and mix. Enjoy the salad.
METHOD FOR BAJRA/PEAR MILLET KA SOGRA/THICK ROTI :
Take Bajra/Pear Millet flour and knead soft dough using little water at a time.
Take a ball of dough, and flatten it into a round roti using your palms by patting it.
Put it on a preheated tawa/pan, and add little water on the ytop side just to moisten any dry flour
Flip it other side and cook.when cooked then remove it from tawa and cook other side directly on the flame.
Apply generous amount of Ghee and serve Bajra Roti hot.
Rajasthani Village (Rural) Thali Lunch is ready to be served!

Servings : 4
Ready in : 70 mins
Special Category : Healthy Food
Recipe Type : Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.