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Blogging Marathon# 39 – Indian States: Day 24
State: Rajasthan
Dish: Rajasthani Lunch Thali

Today we are going to the ‘Land of Kings or Land of Kingdoms‘, Rajasthan, previously known as Rajputana. It is India’s largest state by area and is located on the north western side of India. The main geographic features of Rajasthan are the Thar desert and the Aravalli Range. The northwestern region of Rajasthan is generally sandy and dry because of the Thar desert. The Aravalli range and the lands east and southeast of the range are generally more fertile and better watered.

When I think of Rajasthan, I think of the beautiful forts, palaces, colorful outfits and the colorful outfits. Like the many states I mentioned, my dad went to Rajasthan too for work years ago and brought us back lot of beautiful dress materials (for salwar kameez) and bed sheets. I still have a couple of dresses that I don’t wear often, but kept them for the memories and colors — the one you see in the background is from way back when 🙂

Cuisine: Rajasthani cuisine is very rich much like its culture. It is a splendid array of colorful, spicy and unique dishes. The Rajasthani platter is a gastronomic delight and if you have been to a Rajasthani restaurant you will know the amount of food they serve and the number of dishes/ courses they have — that is one belt bursting feast indeed.
Rajasthani cooking is influenced by the availability of ingredients in this arid region and the lifestyle of its inhabitants. Food that lasts for several days and that can be eaten without heating is preferred. Scarcity of water and green vegetables have all had their effects on the cooking.

Rajasthani cooking is influenced by the availability of ingredients in this arid region and the lifestyle of its inhabitants. Food that lasts for several days and that can be eaten without heating is preferred. Scarcity of water and green vegetables have all had their effects on the cooking.

Specialties: Churma, Gujia, Ghevar, Dal, Baati, Kachori etc.
Rajasthani Vegetarian Thali

Today’s Dish(es): I have tried quite a few Rajasthani dishes and posted them here. So for today, I made this Rajasthani thali one weekend and invited my sister and BIL for lunch. This was definitely a feast for us with all the different dishes. All thanks to Manjula  the details on how and what to make for Rajasthanithalis.

I tried to keep the thali simple with dishes that can be made in less time. But I got overwhelmed when I had to take the pictures. There were so many dishes that I kept forgetting what I had made and finally realized that I completely forgot about Goond ki laddoo until after taking pictures and eating everything 🙁 Well anyway, we enjoyed the lunch thoroughly and had to take a long afternoon nap.

I’m doing the recipes in 3 posts because I didn’t want to overload one post with too many recipes. I’m posting the appetizer, bread, rice accompaniment and drinks recipes here. Hop over here (Rajasthani curries) and here (Goond ki Laddoo) for rest of the recipes.

This was our vegetarian Rajasthani Lunch thali menu:

Appetizer — Dal Pakoda

BreadsMissi Roti & Tawa pudi

Rice & accompaniments to go with rice — White rice with Kale Chana ki Kadhi

Curries: Panchmel Subzi, Subz Jaipuri, Dhana wadi/ Mung wadi cilantro curry

Sweets or Desserts: Goond ki Ladoo

Drinks: Chaas and Kesar Malai Lassi

Rajasthani Dal Pakoda: Recipe from Priya’s blog.

Rajasthani Dal Pakoda

  • Servings: 4-serving
  • Time: 60 mins
  • Difficulty: easy
  • Print

Hearty and delicious Rajasthani Vegetarian Thali with Appetizer -- Dal Pakoda<br /> Breads -- Missi Roti & Tawa pudi<br /> Rice & accompaniments to go with rice -- White rice with Kale Chana ki Kadhi<br /> Curries: Panchmel Subzi, Subz Jaipuri, Dhana wadi/ Mung wadi cilantro curry<br /> Sweets or Desserts: Goond ki Ladoo<br /> Drinks: Chaas and Kesar Malai Lassi

Summary

  • Cuisine: Rajasthani
  • Style of Preparation: Vegan
  • Passive Time: 6~8 hours mins
  • Course: appetizer
  • Cooking Technique: Deep-Frying
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins

Ingredients

¼ cup Split Moong dal
¼ cup Whole moong dal
¼ cup Split Urad dal
¼ cup Adzuki beans
¼ cup Chana dal
3 ~ 4 Green chilies – adjust as per taste
2” Ginger – chopped
3 ~ 4 cloves Garlic – minced
1 tbsp Fennel seeds – lightly crushed
2 tbsp Ground Coriander
¼ cup Cilantro – chopped
to taste Salt

Steps

  1. Rinse and soak dals together for at least 6 hours or overnight.
  2. Grind the dals into a coarse paste along with ginger, garlic and green chilies. Stir in finely chopped cilantro, fennel seeds, ground coriander and salt. Mix well.
  3. Heat oil for deep frying. Add spoonful of batter into the hot oil and fry the fritters on medium flame until golden brown all over and cooked through. Adjust the flame to make sure that the pakora/ fritters are cooked all the way through.
  4. Drain on paper towel lined plate and serve hot.

Rajasthani Vegetarian Thali

Tawa Pudi: Recipe from Manjula’s Rajasthani Festive Platter.

This roti uses the same dough that is used for pooris. Only difference is in the rolling out of the rotis, they are rolled out into a square shape instead of a round.

Rajasthani Vegetarian Thali

Tawa Pudi

  • Servings: 56-rotis
  • Time: 80 mins
  • Difficulty: easy
  • Print

Hearty and delicious Rajasthani Vegetarian Thali with Appetizer -- Dal Pakoda<br /> Breads -- Missi Roti & Tawa pudi<br /> Rice & accompaniments to go with rice -- White rice with Kale Chana ki Kadhi<br /> Curries: Panchmel Subzi, Subz Jaipuri, Dhana wadi/ Mung wadi cilantro curry<br /> Sweets or Desserts: Goond ki Ladoo<br /> Drinks: Chaas and Kesar Malai Lassi

Summary

  • Cuisine: Rajasthani
  • Passive Time: 30 mins
  • Course: breads
  • Cooking Technique: Shallow-Frying
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

1 cup Wholewheat flour/ Atta
Salt – as needed

Steps

  1. Combine atta and salt in a bowl. Add enough water and knead it into a stiff dough. Cover and set aside for 30 minutes.
  2. When ready, heat a tawa/ griddle on medium-high flame.
  3. Divide the dough into 5~6 equal size pieces. Take a piece and roll into a circle. Brush some ghee on the top. 
  4. Fold the corners of the circle like an envelop to form a square.
  5. Roll it out into a bigger square.
  6. Place it on the hot tawa and cook on both side until brown spots start to form. Serve hot with Rajasthani curries.

Rajasthani Vegetarian Thali

Recipe from Manjula’s Rajasthani Festive Platter.

Kale Chana ki Kadhi

  • Servings: 4-serving
  • Time: 40 mins
  • Difficulty: easy
  • Print

Hearty and delicious Rajasthani Vegetarian Thali with Appetizer -- Dal Pakoda<br /> Breads -- Missi Roti & Tawa pudi<br /> Rice & accompaniments to go with rice -- White rice with Kale Chana ki Kadhi<br /> Curries: Panchmel Subzi, Subz Jaipuri, Dhana wadi/ Mung wadi cilantro curry<br /> Sweets or Desserts: Goond ki Ladoo<br /> Drinks: Chaas and Kesar Malai Lassi

Summary

  • Cuisine: Rajasthani
  • Passive Time: 6~8 hours mins
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins

Ingredients

½ cup Black chickpeas/ Kala Chana
1 cup Yogurt
2 tbsp Besan/ chickpea flour
½ tsp Mustard seeds
½ tsp Cumin seeds
¼ tsp Turmeric powder
½ tsp Red chili powder
2 Green chilies – slit
6 ~ 8 Curry leaves
to taste Salt

Steps

  1. Soak kala chana overnight. Pressure cook them until tender, about 3~5 whistles — they should not get mushy, but should retain their shape.
  2. In a mixing bowl, whisk besan in the yogurt into a smooth paste and set aside.
  3. Heat 2tsp ghee in a saucepan, add mustard and cumin seeds; once the seeds start to splutter, add the green chilies and curry leaves.
  4. Next add the cooked chana and saute for 2~3 minutes.
  5. Add red chili powder, turmeric and mix well.
  6. Slowly pour in the yogurt mixture and the mixture simmer until the raw smell of besan cooks off, about 4~5 minutes or until the kadhi starts to thicken.
  7. Garnish with chopped cilantro and serve with steamed white rice.

Rajasthani Vegetarian Thali

ecipe from Manjula’s Rajasthani Festive Platter.

Chaas

  • Servings: 23-serving
  • Time: 10 mins
  • Difficulty: easy
  • Print

Hearty and delicious Rajasthani Vegetarian Thali with Appetizer -- Dal Pakoda<br /> Breads -- Missi Roti & Tawa pudi<br /> Rice & accompaniments to go with rice -- White rice with Kale Chana ki Kadhi<br /> Curries: Panchmel Subzi, Subz Jaipuri, Dhana wadi/ Mung wadi cilantro curry<br /> Sweets or Desserts: Goond ki Ladoo<br /> Drinks: Chaas and Kesar Malai Lassi

Summary

  • Cuisine: Rajasthani
  • Course: drink
  • Preparation Time: 10 mins

Ingredients

1 cup Yogurt
2 cups Water
6 ~ 8 Curry leaves
2 tbsps Cilantro – finely chopped
1 Green chili – finely chopped
1” Ginger – piece, finely grated
to taste Salt

Steps

  1. Whisk curd and water until nice and frothy. Add cilantro and set aside.
  2. Heat ¼tsp oil in a small saucepan; add cumin seeds and after they splutter add the green chili, curry leaves and ginger, saute for few seconds.
  3. Add this tempering to the yogurt and mix well. Serve immediately.

Rajasthani Vegetarian Thali

Recipe from Manjula’s Rajasthani Thali:

Kesar Malai Lassi

  • Servings: 23-serving
  • Time: 10 mins
  • Difficulty: easy
  • Print

Hearty and delicious Rajasthani Vegetarian Thali with Appetizer -- Dal Pakoda<br /> Breads -- Missi Roti & Tawa pudi<br /> Rice & accompaniments to go with rice -- White rice with Kale Chana ki Kadhi<br /> Curries: Panchmel Subzi, Subz Jaipuri, Dhana wadi/ Mung wadi cilantro curry<br /> Sweets or Desserts: Goond ki Ladoo<br /> Drinks: Chaas and Kesar Malai Lassi

Summary

  • Cuisine: Rajasthani
  • Course: drink
  • Preparation Time: 10 mins

Ingredients

1 cup Milk
½ cup Heavy Cream
2 ~ 3 tbsps Sugar – (adjust as per taste)
pinch Salt
a pinch 2 Saffron – soaked in tbsp of warm milk

Steps

  1. Blend all the ingredients along with ¼cup of chilled water until the sugar dissolves and the lassi is frothy.
  2. Pour into glasses and enjoy chilled.

Rajasthani Vegetarian Thali

Lets check out what my fellow marathoners have cooked today for BM# 39.

An InLinkz Link-up

21 thoughts on “Rajasthan — Lunch Thali”

  1. Wat a feast re, i would love to join u guys for lunch if you serve me this complete platter, delicious dishes and cant take my eyes from that lassi.

  2. the thali looks very well done with all these dishes..some of them are not very common.I dont know where to begin..the chane ka kadhi is made in Gujarat also and so are the ladoos..but I guess being a neighboring state the influence has to be there, loved each and every dish on that thali..very well done.

  3. This is a wonderful spread and I would surely love to indulge into this heavenly spread..a lot of efffort has gone into making this .kudos.

  4. What an excellent spread Pavani…I thought I left a comment, I came by to enjoy the spread again..you have done such an awesome job on making this thali..everything looks so yummy!

  5. What a lovely spread Pavani! I love each and every dish and this is my kind of lunch 🙂

  6. Even I made kale channe ki kadhi from Manjula’s blog. Lovely spread of dishes. Everything on the thali is delicious. Appreciate the efforts you put in to make this thali.

  7. Wow Paavni I dont know where to begin. This is so delicious. Can you please hold one piece each for me. I want to taste them all.

  8. I am sure everyone enjoyed this feast thoroughly – the whole platter looks awesome

  9. I am sure everyone enjoyed this feast thoroughly – the whole platter looks awesome

  10. omg pavani speechless just an delicious spread there and so happy to your mentions dear 🙂 thanks a lot .. you have made a very tempting thali i even don’t know where to start from am seriously feeling hungry .. so very well presented and kudos on the efforts you have taken 🙂

  11. oh my.. i guessed that manjula had something to do with your beautiful thali.. wonderful spread.. must have been a real feast

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