Recipe of Ultimate Rajasthani Thali

Rajasthani Thali Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

The #GreatIndianThaliSeries brings you the celebration of a cuisine, as rich as its culture - the #RajasthaniThali with. Rajasthani Thali is a traditional delicious meal where you have an array of traditional Rajasthani Today's Rajasthani Thali is a very special Thali as it has been prepared by a true Rajasthani lady.

Here is the best “Rajasthani Thali” recipe we have found so far. This will be really delicious.

Ingredients of Rajasthani Thali

1. Make ready of For the Jaljeera.
2. It’s 1 Packed cup of Mint Leaves –.
3. You need 1 tsp of Cumin.
4. Prepare 5-6 of peppercorns.
5. Make ready 1 tsp of Fennel Seeds.
6. Prepare 1 of crushed cardamom.
7. Take 1 tsp of amchur powder.
8. Take to taste of Black Salt.
9. You need as needed of Boondi for Garnish.
10. Make ready as required of Water.
11. You need of For the Batashe ki shikanji.
12. You need 5 of Juice of mosambis.
13. Prepare 5 tbsp of Sugar.
14. Take 1 tsp of black salt.
15. You need 1 tbsp of cumin powder.
16. Prepare as needed of Mint leaves for garnish.
17. It’s 2 cups of Water.
18. You need of Method.
19. Make ready 5 of the juice of mosambis and set aside Squeeze.
20. You need as needed of Chaas.
21. Prepare 1 Cup of Curd.
22. Take 1 of green chilli.
23. Prepare 0.5 inch of ginger piece.
24. Make ready as needed of Coriander leaves – a few sprigs.
25. Make ready to taste of Black Salt and cumin powder.
26. You need of Aam ki Launji :.
27. You need 1 cup of deskinned and cubed raw mango.
28. You need 1 cup of sugar.
29. Make ready 1 tbsp of Red chilli powder.
30. Make ready 1 tbsp of Fennel Seeds.
31. It’s 1/2 tsp of Methi dana.
32. It’s 1 tsp of mustard seeds.
33. Make ready 1 pinch of cardamom powder.
34. It’s 1 tsp of turmeric powder.
35. You need 1 tsp of salt.
36. Prepare 2 tbsp of oil.
37. It’s as needed of Boondi Raita.
38. It’s 1 cup of curd.
39. Take 1 cup of salted boondi.
40. Prepare 1 tsp of pepper powder.
41. It’s 1 tsp of roasted cumin powder.
42. Prepare 1/4 tsp of fennel powder.
43. It’s to taste of Black salt.
44. It’s as required of Water.
45. Prepare as needed of Coriander for garnish.
46. Take of Rabodi ki sabzi.
47. It’s 1 cup of Rabodi (It's made out of corn and buttermilk, which is then dried in the sun).
48. You need 1 cup of yoghurt.
49. It’s 1 of onion chopped.
50. It’s 1 tsp of rai.
51. It’s 1 tsp of jeera.
52. Take 1 tsp of red chilli powder.
53. You need 1 tsp of turmeric.
54. Make ready 1 tsp of dhania powder.
55. Take as needed of Coriander leaves for garnish.
56. Take of For the Gatte.
57. You need 1/2 cup of besan.
58. You need 1 tsp of chilli powder.
59. Prepare 1 pinch of Ajwain.
60. You need 1 tsp of fennel seeds.
61. It’s 2 tbsp of oil.
62. Prepare to taste of Salt.
63. Make ready of For the Kadhi.
64. Make ready 1 cup of beaten curd.
65. It’s 1 tbsp of Besan.
66. Take 1 tsp of jeera.
67. Take 1/2 tsp of Rai.
68. It’s 1/2 tsp of roasted cumin powder.
69. Make ready 1/2 tsp of roasted fennel powder.
70. Prepare 1 of bay leaf.
71. You need 1 of loung.
72. Prepare 1 of crushed cardamom.
73. It’s 1/4 tsp of turmeric powder.
74. Take 2 tbsp of chilli powder.
75. Make ready 2 tbsp of coriander powder.
76. Make ready as needed of Ghee for tempering.
77. Make ready to taste of Salt.
78. Prepare of Aloo Mangodi.
79. Make ready 1 of large Potato peeled, cubed and boiled.
80. Make ready 1/2 cup of Mangodi.
81. You need 1 of Onion chopped.
82. Take 1 tbsp of ginger garlic paste.
83. Make ready 1/2 cup of curd.
84. It’s 1 tbsp of besan.
85. Take 2 of red chillies.
86. It’s 1 tsp of dhania powder.
87. Prepare 1 tsp of garam masala.
88. Take 1 tsp of red chilli powder.
89. You need 1 tsp of turmeric powder.
90. Prepare 1 of bay leaf.
91. It’s 1 of clove.
92. You need 1 of cardamom.
93. It’s 1 tsp of rai.
94. It’s 1 tsp of jeera.
95. You need 2 tbsp of tomato puree.
96. It’s as needed of Ghee for tempering.
97. Prepare as needed of Rajasthani Kadhi.
98. Make ready 1 cup of curd.
99. It’s 1/8 cup of Besan.
100. Take 1 tsp of Ajwain.
101. You need 1 tsp of coriander powder.
102. Make ready 1 tsp of turmeric.
103. Prepare 1 tsp of red chilli powder.
104. Make ready 1 inch of ginger.
105. You need 1 of green chilli.
106. Take 1 tsp of cumin seeds.
107. Make ready 1 sprig of curry leaves.
108. It’s 1 tbsp of ghee.
109. It’s to taste of Salt.

Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which.North Indian Restaurant in Jaipur, Rajasthan.There's one experience every tourist in Rajasthan craves–that perfect Rajasthani thali, with a number of traditional dishes served on a big platter.This was his first taste of the thali, and he utterly loved it.

Rajasthani Thali instructions

1. For the Jaljeera - Dry roast the cumin, pepper corns and fennel seeds and set aside. In a grinder add the mint leaves and the roasted cumin, pepper corn, fennel seeds, amchur powder and cardamomand grind to a paste.Soak the tamarind in water for alteast an hour and extract the juice. Take the paste and ensure there are no lumps or sediments, strain if required. Add it to the tamarind juice and dilute with water. Add the black salt to taste and served chilled topped with boondi..
2. For the Batashe ki Shikanji - Squeeze the juice of 5 mosambis and set aside. Roast cumin and grind to a powder. Dissolve sugar in one cup water and add the cumin powder, black salt and mint leaves. Now add the mosambi juice and adjust for taste. Serve chilled..
3. For the Chaas - Take curd and the rest of the ingredients and grind to a paste. Add water and adjust the spices for taste. Serve Chilled..
4. For Aam ki Launji -Heat oil in a pan, add the mustard seeds, methidana and the fennel seeds. When they splutter, add the mango pieces and turmeric and allow it to cook for 5 minutes, till al dente. Now add the sugar and allow the mango pieces to cook in the juices for atleast 15 minutes. Once the sugar starts thickening turn off the flame and finish off by adding red chilli powder..
5. For Rabodi ki Sabzi - Heat oil in a pan, add the rai and jeera and when they splutter add the chopped onion and sauté well. When the onion turns brown add the turmeric, red chilli powder, dhania powder and mix well. Now add the beated curd and keep stirring ensuring it does not curdle. When the oil starts floating on top, add the rabodi pieces and aallow them to cook till done. Serve hot garnished with coriander..
6. For Gatte ki Sabzi - Take the ingredients for the gatte in a bowl and knead them into stiff dough with very little water. Roll them into cylindrical shapes and add them to boiling salted water and allow to cook for 10 mins. Set aside. Cut them into bite size pieces once cooled. Heat Ghee in a pan, add the rai, jeera, bay leaf, cardamom and clove and sauté for a minute. Once done add the turmeric powder, chilli powder, and the fennel powder and mix well..
7. Now add the beated curd and keep stirring till the oil floats on top. To this add the gatte and simmer for 10 mins. Serve hot garnished with coriander..
8. For the Aloo Mangodi - Dry roast the mangodi until crisp and keep aside.Heat ghee in a pan, add rai and jeera, when they splutter add the bay leaf, cardamom,clove and ginger garlic paste. Now add the potatoes and let them cook for a minute. Mix the ingredients for the gravy like the curd, besan, tomato puree and salt and add it to the potatoes stirring continuously. When the curd thickens and leaves oil the gravy set aside. Garnish with coriander leaves and serve hot..
9. For the Rajasthani Kadhi - Mix all the ingredients for the kadhi and set aside.Heat ghee in a pan, add the cumin seeds. When they splutter, add the curry leaves and green chilli and cook for a minute. Now add the curd + besan and spice mix and keep stirring until oil floats on top. Serve hot with pakoras..

Thali is India's homespun answer to authentic plated meals, and truly slow cooked food dished out to, hungry guests in a hurry.A traditional Rajasthani thali depicts a brilliant play of gourmet preparations on a plate of epic proportions.Thali (meaning "plate") is a round platter used to serve food in the Indian subcontinent and Southeast Asia.

A typical Rajasthani thali includes dal baati churma (round-shaped breads with variety of lentils) Maharashtrian Thali is a scrumptious mix of veg and non-veg options.A traditional Rajasthani thali depicts a brilliant play of gourmet preparations on a plate of epic proportions.A traditional Rajasthani thali is an elaborate spread of gourmet preparations that would delight one and all.Any mention of Rajasthani food is incomplete without the discussion on dal-bati thali.If you are planning a festive get together with your family or friends, then this authentic Rajasthani thali is the.