Rajasthani platter
Rajasthani platter

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rajasthani platter. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Rajasthani plates and brazen bowls its served in, if you haven't had a Rajasthani thali yet, it's The Royal Platter. A traditional Rajasthani thali depicts a brilliant play of gourmet preparations on a plate. Rajasthan is a dry state and because of this, people have learned to cook with milk, buttermilk The Royal Platter.

Rajasthani platter is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Rajasthani platter is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have rajasthani platter using 99 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Rajasthani platter:
  1. Make ready #bati
  2. Prepare 1 cup coarse wheat flour
  3. Take 2 spoon ghee
  4. Prepare 1 cup wheat flour
  5. Take to taste Salt
  6. Take As required Water
  7. Prepare #bafla bati
  8. Get 1 cup wheat coarse flour
  9. Take 1 cup wheat flour
  10. Get 1/2 teaspoon turmeric powder
  11. Get 1/4 teaspoon carom seed
  12. Make ready To taste Salt
  13. Make ready 2 spoon ghee
  14. Take #dhokla
  15. Get 2 cup maize flour
  16. Take 1/4 spoon chana dal
  17. Make ready 1/4 spoon coriander seeds
  18. Get to taste Salt
  19. Take 1/4 spoon turmaric powder
  20. Take 1 spoon soda or (papad khar)
  21. Get #churma
  22. Prepare 1 cup coarse wheat flour
  23. Prepare 1/2 cup wheat flour
  24. Take 2 spoon ghee
  25. Get As required Oil for frying
  26. Prepare As needed Ghee
  27. Prepare To taste Sugar powder
  28. Take 1/2 bowl mix dry fruits chopped
  29. Prepare 1/4 spoon cardamom powder
  30. Prepare #gatte ki curry
  31. Get 1 bowl chana flour(besan)
  32. Prepare 2 teaspoon curd
  33. Prepare 1/4 teaspoon coarse coriander seed
  34. Take 1/4 teaspoon turmeric powder
  35. Prepare 1/2 teaspoon red chilli powder
  36. Get 1 teaspoon coriander and cumin powder
  37. Take To taste Salt
  38. Take 3 teaspoon oil
  39. Prepare As needed Water
  40. Get #for gravy
  41. Make ready 2 teaspoon oil
  42. Make ready Pinch asafetida
  43. Get 1/4 teaspoon cumin
  44. Get 1 bay leaf
  45. Take 1 tomato puree
  46. Prepare 1 teaspoon red chilli powder
  47. Get 1/2 teaspoon turmric powder
  48. Make ready To taste Salt
  49. Get 1/2 bowl whisk curd
  50. Get leaves Chopped coriander
  51. Get #gatte ka pulao
  52. Take 2 bowl boiled rice
  53. Take 1/2 bowl green peas
  54. Get 1/2 bowl gatte fried
  55. Take 2 teaspoon oil
  56. Take 1/4 teaspoon mustard seed
  57. Make ready 1/4 teaspoon cumin seed
  58. Prepare Pinch asafoetida
  59. Get 2 green chilli finely chopped
  60. Make ready 1/2 teaspoon turmaric
  61. Get To taste Salt
  62. Prepare As needed Chopped coriander leaves
  63. Make ready #cucumber raita
  64. Prepare 1 cucumber
  65. Take 2 bowl thik curd
  66. Prepare 2 green chilli finely chopped
  67. Make ready 1/4 teaspoon rosted cumin powder
  68. Take Pinch black salt
  69. Make ready To taste Salt
  70. Make ready #methi papad curry
  71. Make ready 1 bowl fenugreek seed(dry methi dana)
  72. Make ready 7/8 broken papad
  73. Make ready 2 teaspoon oil
  74. Make ready Pinch asafoetida
  75. Make ready 1/4 teaspoon cumin
  76. Take 6/7 garlic clove crused
  77. Get 1 teaspoon red chilli powder
  78. Take 1/2 teaspoon turmric powder
  79. Make ready 1 teaspoon coriander cumin powder
  80. Take To taste Salt
  81. Get As required Water
  82. Take leaves Chopped coriander
  83. Make ready #panchmel dal
  84. Take 1/2 bowl black urad dal
  85. Make ready 1/4 bowl green moong dal
  86. Make ready 1/4 bowl chana dal
  87. Make ready 1/4 bowl white urad dal
  88. Get 1/4 bowl yellow moong dal
  89. Get 1 onion paste
  90. Prepare 6/7 garlic clove crused
  91. Take 3 spoon oil
  92. Make ready 1/4 teaspoon cumin seed
  93. Make ready Pinch asafoetida
  94. Prepare To taste Salt
  95. Make ready 2 teaspoon red chilli powder
  96. Make ready 1/2 teaspoon turmric powder
  97. Take 1 teaspoon coriander cumin powder
  98. Prepare 1/4 teaspoon whole spice powder
  99. Make ready leaves As required Chopped coriander

Relish the Traditional Rajasthani Thali in New Delhi & NCR. Rajasthani Food / Thali served at Suruchi Restaurant consist if popular Rajasthani delicacies of like Daal bati churma, Ker-sangri, kumantia. More than being part of a cuisine, Naashta can be thought of as part of a region's culture! From weddings and other social gatherings to mid-day hunger pangs.

Instructions to make Rajasthani platter:
  1. #for bati: Take a big bowl add both flour,ghee, salt and make tight dough,give rest for 10 min Knead again make lemon size ball roast in bati cooker until all side golden brown,deep in ghee and serve hot.
  2. #for bafla bati:take a bowl add both flour, turmeric powder, carom seed, salt, ghee make tight dough, give rest 10 min. One side boil water in pot,make a ball from dough and boil 15 min after that put in bati cooker and roast until golden colour,deep in ghee and serve hot.
  3. #gatte ki sabzi:in bowl take chana flour add all masala, curd and mix with oil,make a tight dough,do not add water,boil water in pan from dough take small ball and make it roll put it in boil water,let it cook,after cooked take out in plate cut it in to piece.take a pot add oil to heat add, asafoetida, cumin, bay leaf, tomato puree let it cook well add,dry masala mix well,add gatta and whisk curd,water stir until boil well,add chopped coriander leaves,dry fenugreek leaves and serve hot.
  4. #ForGatta pulao:take pan put on stove add oil to become hot add mustard seed, cumin, asafoetida, chopped chilli saute nicely, add green peas mix well until cook add turmeric powder salt mix well add fried gatta and rice mix and let it cook for 4 min,put chopped coriander leaves and serve hot.(note: make gatta like gatta curry but after cool down fry them until golden brown)
  5. #cucumber raita:wash peel and great cucumber in other bowl take curd and whisk well add grated cucumber,salt, cumin powder, chopped green chilli, black salt and put it in fridge to get chilled and serve cold.
  6. #for methi papad:boil water and put fenugreek seed and boil it.in pan heat oil add cumin,asafoetida,crushed garlic, add cooked fenugreek seed add dry masala add water and water boil add broken papad inside let papad cooked well and water burn put chopped Coriander leaves serve hot.
  7. #for panchmel dal :wash all 5 dal together and put in pressure cooker for 5 whishels.take pot add oil to get hot add cumin seed, asafoetida, crushed garlic,onion paste saute until onion paste change colour, add all dry masala add cooked dal mix well add water and let it simmer for medium to low heat to boil well,add chopped coriander leaves serve hot.
  8. #for churma: take bowl add both flour, ghee and make tight dough give rest for 10 min,put oil on stove and take small portion from dough in hand then finger and palm press between them,heat the oil for fry, put one by one balls in oil and fry until golden brown,let them cool down,grind them in mixer sieve it,in powder add ghee, sugar powder, dry fruits, cardamom powder and serve.
  9. Note: chapati, rice, buttermilk, onion we use everyday so i didnt write recipe.pickle papad i used market one..thank you so much

Rajasthani textiles come in a fascinating color range of dyed and block-printed fabric which are further embroidered. Tie-and-dye textiles, called bandhej or bandhani are an important Rajasthani craft. The Rajasthani sweet sattu recipe is a quick and simple sweet to make and is definitely a part of the festive season. Learn how to make maladu at home. Rajasthani Kadhi Recipe with step by step photos.

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