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.
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
Breads — Missi 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
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
Ingredients
Steps
- Rinse and soak dals together for at least 6 hours or overnight.
- 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.
- 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.
- Drain on paper towel lined plate and serve hot.
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.
Tawa Pudi
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
Ingredients
Steps
- Combine atta and salt in a bowl. Add enough water and knead it into a stiff dough. Cover and set aside for 30 minutes.
- When ready, heat a tawa/ griddle on medium-high flame.
- Divide the dough into 5~6 equal size pieces. Take a piece and roll into a circle. Brush some ghee on the top.
- Fold the corners of the circle like an envelop to form a square.
- Roll it out into a bigger square.
- Place it on the hot tawa and cook on both side until brown spots start to form. Serve hot with Rajasthani curries.
Recipe from Manjula’s Rajasthani Festive Platter.
Kale Chana ki Kadhi
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
Ingredients
Steps
- Soak kala chana overnight. Pressure cook them until tender, about 3~5 whistles — they should not get mushy, but should retain their shape.
- In a mixing bowl, whisk besan in the yogurt into a smooth paste and set aside.
- Heat 2tsp ghee in a saucepan, add mustard and cumin seeds; once the seeds start to splutter, add the green chilies and curry leaves.
- Next add the cooked chana and saute for 2~3 minutes.
- Add red chili powder, turmeric and mix well.
- 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.
- Garnish with chopped cilantro and serve with steamed white rice.
ecipe from Manjula’s Rajasthani Festive Platter.
Chaas
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
Ingredients
Steps
- Whisk curd and water until nice and frothy. Add cilantro and set aside.
- 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.
- Add this tempering to the yogurt and mix well. Serve immediately.
Recipe from Manjula’s Rajasthani Thali:
Kesar Malai Lassi
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
Ingredients
Steps
- Blend all the ingredients along with ¼cup of chilled water until the sugar dissolves and the lassi is frothy.
- Pour into glasses and enjoy chilled.
Lets check out what my fellow marathoners have cooked today for BM# 39.
Shobana Vijay
Awesome post dear and Fabulous feast
surbhi sharma
woww…what a nice platting its look so delicious. i love rajasthani food specially rajasthani thali. it looks soo yummiiii!!!!virasat restaurent is located in jaipur which also represent the rajasthani culture and rajasthani food with special thali system. virasat restaurant is best resturant and represent the royal rajasthan.
Maliya Jain
Thank you very much Admin, You have learnt us to make many Rajasthani dishes and I will try myself. I am very glad to real you post because I have increased my knowledge. I appreciate your work andf keep it continue,.
Rahul Roy
Nice sharing, I was searching a post like this because I want to see some recipee and make itself, it is very helpful for me. Thank you so much admin and keep it continue…