Kashmiri thali

Kashmiri thali

Nadru(Lotus stem) kabab

Goshtaba

Kokur(Chicken) Roganjosh

Rajma (Red kidney beans)

Saffron Rice

Kashmiri haaq (Collard greens)
Tsok Vangun (Tangy Eggplant)

Munji Chetin (Radish Raita)

Barith Marchavangun (Stuffed chilies)

Roti

Shufta

This collection of dishes comes from Kashmir the land of exquisite scenic beauty. Kashmiri cuisine has been influenced by the cooking traditions of its various invaders and is a harmonious fusion of several cultures.
Some of the finest gourmet delicacies form a part of this cuisine. Unlike other parts of India, the Kashmiri brahmin is allowed to eat lamb and fish. Traditionally chicken and eggs were considered unclean and not cooked in the Pundit kitchen, but with the passage of time this belief has disappeared and many lamb recipes are now cooked with chicken as a variation. Yakhni - a rich meat stock cooked in yogurt, Hak - a leafy green vegetable cooked in spices and boiled rice form a characteristic Kashmiri meal. Roganjosh - a meat preparation is necessary to complete a typical spread. Goshtaba and Rista are gourmet delicacies that are made for special occasions.
Kashmiri food is dominated by a variety of powdered and whole spices. Onion, garlic and fresh ginger are not used much. Curries are flavored with dry spices, a variety of dry fruits, nuts, and yogurt. Most of the dishes use asafoetida (hing), dry ginger (sonth) and aniseed (saunf) in large quantities along with saffron for that truly exotic taste.
Crisp, tangy, nutritious, spicy, wholesome and exotic - just about sums up the Kashmiri table.

Goshtaba

This delicacy is made with minced mutton, yogurt and a bunch of aromatic spices. It is basically spiced meatballs cooked in a flavorful yogurt gravy. An important dish, Goshtaba is made on all the auspicious occasions and is the last meat dish to be served in Wazwan (the multi-course Kashmiri feast) just before the dessert.
A must try for all meat lovers.
For recipe click here.

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Kokur (Chicken)Roghanjosh

This recipe comes from the Hindu Brahmin community or pundits of Kashmir with a definite Mughal influence.
The color and a gentle heat in this dish are contributed by the addition of Kashmiri chili powder and sweet paprika. Lamb is braised in yogurt and loads of aromatic spices. The bold flavors and aroma are imparted by fennel, ginger powder, black cardamom, and asafoetida.
You will enjoy this one for its subtlety and complexity of flavor and undoubtedly aroma.
For recipe click here.

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Rajma
Curried red kidney beans served on a bed of steamed rice hits the spot on a cold wet evening. A perfect one dish meal for Sunday lunch.
For recipe click here.

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Saffron Rice
It kind of evolves from the pilaf recipes of the Mughlai cuisine and goes very well with shrimp.
Ingredients: serves 4
1/2 tsp saffron threads plus 1tbsp milk
2 Tbsp ghee or clarified butter
4 green cardamom pods
1 small (2-inch) cinnamon stick
5 whole cloves
1 1/2 cups basmati rice
3 cups water
Salt to taste (optional)
1 tbsp orange zest
3 Tbsp pistachios
3 Tbsp blanched almonds
1/3 cup cranberries

1. Wash rice and drain the water.
2. In a heavy bottomed pan heat ghee and add cardamom, cloves, cinnamon. stir for 10 seconds and add rice along with zest and cranberries. stir to coat the rice with ghee and spices.
3. Add water and salt. mix well. Add the saffron threads soaked in milk. Stir well if you want the entire rice to turn yellow OR just give it one random stir to get the effect you see in the picture.
4. Bring to boil. Cover and simmer for 10 minutes till rice is cooked through and all the water is absorbed. Remove from heat and stir in the almonds and pistachios.

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Kashmiri haaq (collard greens)
Collard greens, a true leafy superstar has more calcium than a glass of milk per serving. Antioxidant and anti-inflammatory benefits along with cardiovascular support properties make this a superfood. The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. These tough slightly bitter tasting leaves flavored with cloves and ginger powder are the most commonly cooked greens in Kashmiri households. Absolutely an exotic tasting dish and a perfect accompaniment to almost every meal.

Ingredients:

1 bunch fresh collard greens

2 tbsp mustard/olive oil

pinch asafoetida

5-6 cloves

2-3 dry red chilies

1/3 tsp fennel (saunf), roughly pounded

1/2 tsp ginger powder

1/2 tsp each coriander and cumin powder

salt to taste

1. Wash drain and finely chop the green leaves. 
2. Heat oil in a pan and add cloves and asafoetida, followed by broken red whole chilies and saunf. Let these hang out in the oil for about 15 seconds and then add the greens. 
3. Add other spices. Add just a sprinkle or two of water and mix well to incorporate all the spices into the leaves. 
4. Cover and simmer for 5-7 minutes till soft, stirring once in the middle. 
5. Haaq leaves do not get mushy and wilty like spinach. They will still have a bite left. 
6. Serve hot with rice or roti. 

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Tsok vangun 

Recipe from the book 'Kashmiri kitchen'

Tangy eggplant with tamarind.
1 lb baby eggplants
1 tsp ginger powder
1 tsp aniseed (saunf) powder
Pinch asafoetida
4 tsp tamarind paste
2 green chilies (optional)
salt and red chili powder to taste
Oil for frying

1. Remove the tails of the eggplants and quarter them. Fry them in a few tablespoons of oil until golden brown. Keep aside.
2. In the same pan add all the spices and 1 cup of water. Stir to combine. Bring to boil and add the fried eggplant and salt. Cook on high for 5 minutes. 
3. Add the tamarind paste and green chili and cook till gravy thickens up and you see oil separating on the sides of the pan. Serve hot. 

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Munji Chetin 
Call it radish chutney or radish raita. Add 3/4 cup of peeled and grated white radish (diacon) to a cup of whisked plain yogurt. Add salt to taste and some red chili powder. Tastes absolutely wonderful and cooling with the spicy spread. A great side dish to serve with any pulao, biryani, stuffed parathas or poori.

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Barith Marchavangun (stuffed chilies)

The sweet, sour and nutty filling is a result of combining walnuts and pomegranate seeds, giving a unique flavor explosion in the mouth. This is a wonderful side dish with lamb korma or Biryani. Serve it hot or at room temperature.

For recipe click here.

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Nadru Kabab

This exotic starter is an absolute treat for the vegetarian foodie. The meaty texture of lotus stem is a perfect substitute for any meat. Also called nadru or kamal kakdi, lotus stem has a mildly sweet flavor and is liberally used in the Kashmiri kitchen. The bold flavors are that of fennel, ginger powder, cardamom, and asafoetida while a gentle heat comes from the Kashmiri chili powder.

For recipe click here.

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Shufta
Shufta is just dry fruits in sugar syrup. The addition of delicate flavors makes it a special dish for festivals and marriages. A lavish assortment of dry fruits with saffron and warming spices, it warms up the body quickly. So a wonderful dish for those cold winter months.

For recipe click here.









References:
http://www.culturalindia.net/indian-food/kashmiri.html
Kashmiri kitchen by Purnima Kachru

Punjabi non veg thali

Tonight's Menu

Lassi

Lamb Korma 

Butter Chicken

Fish Amritsari 

Kachumber Raita

Roomali Roti 

Jeera Rice 

Laccha pyaz with mint chutney 

Red Chili Pickle

Gulab Jamun

Punjab - the land of five rivers, the land of endless fields of lush greens tipped with golden yellow flowers, the land which nurtured sufi poets like Baba Farid, Bulhe Shah, and Waris Shah, the land that houses the undiscovered secrets of Indus Valley civilizations.

Punjab - the home of tandoor and a remarkably robust cuisine that is richly influenced by its many invaders from Alexander (Greek) to Nadir Shah (Persian) to Sher Shah (Afghan) to Babar (Mughals).
Punjabi cuisine reflects an abundance of fruits and vegetables, milk and butter, wheat and a multitude of spices. A simple thali will have a combination of vegetables and lentils served with ghee or butter spread over plain roti accompanied by raita and onions split open by smashing with a fist.

Traditionally meat dishes were prepared by men, specially on holidays or special occasions. This here is a collection of a variety of non - veg dishes that can be served together as a delightful meal complete with starter and dessert.

Lamb Korma
Korma is usually made by marinating the meat in yogurt flavored with garlic and other dry spices. This softens the meat and incorporates the flavor deep within. The marinated meat is then cooked with lots of onions, tomato and whole dry spices. Korma can be mild or hot depending on the desired heat level,achieved by addition of green chilies and/or red chili powder.
For recipe click here.



Butter Chicken
Butter chicken or makhani murg is a rich creamy Chicken curry from northern India. Among the best known Indian dishes all over the world butter chicken has its roots in the Punjabi cuisine. The rich rose colored gravy can be made hot or mild to suit every palate.
For recipe click here.





Amritsari Fish
Named after its city of origin, fish Amritsari is a popular street food always served with a sprinkle of lime juice. This dish calls for frying the fish but you can grill it as well. Use any firm fish for this recipe which does not fall apart while grilling. Cook small pieces as starters or a full fillet as the main dish.
For recipe click here.

Kachumbar raita
Mixed salad chopped to small bite sized chunks in creamy plain yogurt, flavored with salt and dry roasted crushed cumin. An excellent accompaniment to any spicy main dish as a cooling agent. Serve this with biryani, curried chicken and lamb, with any grilled meat and veggies, with stuffed paratha's and poori.
For recipe click here.

Jeera (cumin) Rice 
This preparation is simple and complements all intense flavored curry dishes. Take one cup of basmati rice and two cups of water. Heat a 2 teaspoons of oil in a saucepan and add 1/2 teaspoon whole cumin seeds. Sizzle for 10 seconds and add the rice and water. Season with salt if desired (I usually omit the salt) and bring to a rolling boil. Simmer and cook covered for 7-10 minutes till all water is absorbed and rice is fully cooked. emove from heat and fluff with fork. Serve hot.


Onions in mint sauce
Sliced, thin onion rings  with mint coriander chutney is an appetizing accompaniment to any grilled and BBQ meats. Adds texture and flavor with a burst of freshness from the fresh herbs in the chutney.
For mint chutney recipe go here.







Red chili pickle
Rings of hot Thai red chilies immersed in olive oil and a concoction of spices that are lightly toasted and coarsely pounded gives this beautiful pickle flavors that explode in the mouth like fireworks. For the recipe click here.










References:
http://ezinearticles.com/?Punjab---The-Land-Of-Five-Rivers&id=403626

Prashad cooking with Indian masters

Karnataka thali

Traditional Karnataka Thali

Salt

Mango pickle

Chutney pudi

Hesarubele Kosambari (salad 1)

Kadalebele kosambari(salad 2)

Beans palya (vegetable 1)

Cabbage palya (vegetable 2)

Vangi bhaat (vegetable rice)

Chitra anna (lemon rice)

Plain white rice (anna)

Yogurt pachadi 

Huli (sambhar)

Saaru (rasam)

Mango payasam (sweet)

Buttermilk (accompaniment)

Traditional Karnataka Thali

A colorful spread with a multitude of flavor. The cuisine of Karnataka includes many dishes that reflect the flavors of its neighboring regions and communities, as well as the state of Maharashtra to its North. Udipi, Malenadu, Kodagu, Mangalorean and Navayath cuisines are a part of cuisines of Karnataka.
Karnataka is famous for some typical dishes like the Bisi bele bath, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Kesari Bath, Ragi mudde and Masala Dosa. Coastal Karnataka is famous for its tasty seafood curries. Among the sweets - Mysore Pak, Chiroti and a variety of Payasa are popularly well known.
A traditional spread of Karnataka for any celebrations or special occasions has certain rules about placement of the dishes. Served on a banana leaf with its pointed end to the left, from top left to right should be salt, pickles and chutney, two kosambaris and two palyas. From bottom left to right two varieties of rice such as vangi bhaat, lemon rice, followed by plain rice with sambhar on top, yogurt pachadi, rasam and a sweet dish (payasam) with buttermilk as an accompaniment.

My placement of dishes is not exactly what it should be because I was short on space and I wanted the thali to look pretty as well. 

I got this info from my friend Shubha. Thank you Shubha, it was great fun and a lot of work to get this meal together, and the delightful conversation and questions from my girls around the dinner table were an added bonus. 

Chutney pudi

Chutney pudi or literally translated chutney powder is a ground mixture of dry roasted herbs and spices. It is eaten in small quantities to enhance the taste of your food and is an important part of the thali. Traditionally it is either mixed with plain rice and ghee (clarified butter) or mixed with plain yogurt to form a dip. There are several types of chutney pudis based on the main ingredient, but generally they are sweet, sour, spicy and salty all at the same time.

Chutney Pudi 

Ingredients:

1/2 cup each urad and chana dal

10 dry red chilies (Kashmiri or Byagdi)

2 tsp brown sugar or jaggery
1/2 cup shredded coconut unsweetened
1 tsp oil
1 tbsp tamarind cut to small pieces
1/2 tsp mustard seeds
2 sprigs curry leaves

salt to taste

1. Heat oil in a pan and roast chana dal till slightly red and aromatic. Transfer to a bowl to cool. 
2. Repeat the process with urad dal, mustard seeds, curry leaves, red chilies and coconut, all separately. 
3. Let them all cool to room temp. 
4. Put all the ingredients in a food processor and coarsely grind. 
5. Taste and adjust the seasoning as desired. 

Hisarubele kosambari 

Kosambari is a side salad , a must in the Karnataka thali spread. It is a blend of any raw vegetable and soaked lentils seasoned and tempered and typically does not involve any cooking. It is prepared during major festivals, marriages and other auspicious occasions, and also used as 'prasad' in temples. A similar salad made in Maharashtra is called Koshimbir. I made one with cucumber and moong dal, and the other with carrots and chana dal. Find the recipe here.

Kadalebele kosambari

Beans palya 

Palya is basically a generic term used to describe a variety of vegetable stir-fries served in every meal spread from Karnataka. There is no one specific ingredient that makes this dish, they are chosen to complement the meal. Thali will always have a minimum of two palyas. I made the green beans and cabbage palya. Here are the recipes.

Green beans palya 

Ingredients:

1 lb green beans, chopped fine

1 tbsp fresh shredded coconut (can also use dry)

2-3 dry red chilies

1 tsp ginger julienne
1 tsp urad dal

1 tsp oil 
pinch asafoetida (hing)

1/3 tsp mustard seeds

1 sprigs curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder

salt to taste

1. Heat oil in a pan and add mustard seeds, let them spatter for 5-7 seconds.
2. Add hing, red chilies and urad dal and fry for a 30 seconds till dal becomes aromatic.
3. Add curry leaves and ginger followed by chopped beans. All all the spice powders and salt and stir to mix well.
4. Traditionally they do not use fresh ginger and coriander powder in this recipe, but I used it here.
5. Reduce heat to medium and cover the pan. Cook for 7- 10 minutes stirring 1-2 times in between till beans are cooked through and tender crisp. Remove from heat and add coconut. Stir to combine and serve hot. 

Cabbage palya 

Cabbage palya 

Ingredients:

1 lb savoy cabbage, finely shredded

2-3 dry red chilies

1 tsp ginger julienne
1 tbsp raw peanuts

1 tsp oil 
pinch asafoetida (hing)

1/3 tsp mustard seeds

1 sprigs curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder

salt to taste
1 tbsp fresh shredded coconut (can also use dry)- optional

1. Heat oil in a pan and add mustard seeds, let them spatter for 5-7 seconds.
2. Add hing, red chilies and peanuts and fry for a 30 seconds.
3. Add curry leaves and ginger followed by chopped cabbage. All all the spice powders and salt and stir to mix well.
4. Traditionally they do not use fresh ginger and coriander powder in this recipe, but I used it here.
5. Reduce heat to medium and cover the pan. Cook for 3-5 minutes stirring 1-2 times in between till beans are cooked through and tender crisp. Remove from heat and add coconut (if using). Stir to combine and serve hot. 

Vangi bhaat

Vangi bhaat or brinjal rice is one of the many famous rice dishes of southern India. There are two main variations of this dish - Maharashtrian and Karnatak. The main difference is in the spices. The following recipe is the Karnatak variation which uses coconut and curry leaves. Prepare the vangi bhaat masala (recipe in the image below) in advance and then making this dish is super quick. Click here for recipe.

Chitra anna (lemon rice)

Chitra anna is lemon fried rice. Also called Nimbekai Chitranna in Kannada it is the most commonly prepared rice dish in Karnataka. The rice is yellow from turmeric and flavored with lemon, fried peanuts and spices. Since it is so colorful it is often made for special occassions or festivals. Serve with raita, green beans palya or lentil stews like sambar or rasam. Detailed recipe here.

Yogurt pachadi 

Pachadi is a spicy, savory, sweet or tangy side dish, served as an accompaniment to any meal. Generally pounded, minced or cut into small pieces as per the pachadi recipe, the pachadi is cooked in different ways in different regions of Southern India. The pachadi recipe cooked in Tamil Nadu and Kerala comes in the form of a curry and resembles the “Raita” of North India in a number of ways. In Andhra Pradesh, this dish is prepared into a fresh pickle, which is eaten within 2 to 3 days as it doesn’t have a long shelf live.(source)

Yogurt pachadi is very refreshing and can be made with coconut, beetroot, cucumber, etc.

Yogurt pachadi 

Ingredients:

2 cups plain yogurt

1/4 cup fresh coconut

3-4 green chilies

1 inch ginger

salt to taste

Tempering

1 tsp oil 

1/3 tsp mustard seeds

2 sprigs curry leaves

1. Finely grate or grind fresh coconut and ginger. Chop green chilies fine.
2. Beat the yogurt and add all the above with salt to taste.
3. Temper with mustard seeds and curry leaves.

Saaru (rasam)

Saaru or rasam as it is more commonly known is a soup prepared with tamarind or tomato as the base. Seasoned with various spices and with the addition of lentils it has a distinct aroma and taste. Rasam can be served with rice or as a soup separately as a starter. A yumilicious treat indeed. I made tomato rasam. This dish needs its very own post, find the recipe here. 

Huli (sambhar)

Sambhar is the most well known of the south Indian dishes all over India. This lentil based dish can be served with rice, dosa, idli, masala vada, and is an indispensable part of this thali. There are subtle spice variations in the sambhar pudi/ sambhar powder in each household and different regions of Southern India. Find my recipe here.

Mango payasam 

Payasam or kheer is prepared as the end of meal dessert or specially during festivals as an offering to the God. This milk based pudding can be made with anything - rice, broken wheat, vermicelli, mango, rava, sago, carrot, you name it. Mango payasam is a real delight and cools off your palette after the spicy meal. 

Mango Payasam

Ingredients:

1 1/2 cup milk
1 cup pureed mango
Sugar to taste
4 tsp rice flour 
4-5 green cardamoms crushed
Sliced almonds and pistachios to decorate

1. Make a lump free smooth mixture of rice flour mixed with 2 tbsp cold milk. Keep aside.
2. In a heavy bottomed pan bring the milk to boil. Lower heat to medium. Add the above rice flour paste while stirring the milk to avoid forming any lumps. 
3. Continue stirring till the milk thickens and the rice flour gets cooked, about 4-5 minutes. During this time keep stirring to prevent the milk burning at the base, keep a medium low heat. 
4. Now add sugar and mango puree and cook on medium high till the desired consistency in reached, about 2-3 minutes. Final product should look like custard. 
5. Remove from heat and add cardamom. Chill before serving and serve sprinkled with roughly crushed pistachios.    

Kumaoni Thali

Tonight's Menu

Black turtle beans (भट्ट की दाल)
Spinach (पलक का कापा)
Potato stir fr y(आलू के गुटके)
Green pumpkin (भांग वाला कद्दू)
Cucumber Raita (खीरे का रायेता)
Radish and lemon salad (सनी हुई मूली और निम्बू)
Fried Vadas (उरद के बड़े)
Pomegranate chutney (दाड़िम की चटनी)
Poori (पूरी)
Rice (चावल)
Kheer (खीर)

Kumaoni Thali

Snuggled in the foothills of the majestic Himalayas, Kumaon is located in Uttarakhand, the northern hill province of India . Its cool and fresh mountain breeze , the ethereal Himalayan scenic view , tall swaying Pine and Deodar trees , and the rolling cultivation of hill crops is a captivating sight. Kumaon has its own distinct and impressive tradition , festivals and culture.(source)
Serving up a traditional Kumaoni thali for Diwali this year. Wishing everyone a very bright and prosperous Diwali.  

Bhatt ki dal

Bhatt ki dal
Soak black turtle beans overnight. Drain and reserve liquid. Take oil in a pan and add cumin seeds and drained beans. Stir fry on medium high for 3-5 minutes. Add the reserved liquid and salt, turmeric, coriander powder and red chili powder. Bring to boil and simmer till beans are cooked through. Make a mixture of 1-2 tbsp rice flour in cold water. Bring heat up to high, Add the flour mixture while stirring to avoid lumps. This will thicken up the liquid. You can add more water and/or rice flour mixture to get the desired consistency of dal. Beans should be fully cooked but with a bite. Tadka - ghee, cumin seeds, pinch hing and jambu 

Palak ka kaapa

Palak ka kaapa
Heat oil in a pan and crackle cumin seeds, hing and coriander seed. Add washed and finely chopped spinach and crushed ginger, green chilies. Add turmeric, salt, coriander powder, red chili powder and mix. Simmer covered till spinach cooks through. Increase heat to high and add 1-2 tbsp crushed tomato.  Cook stirring till tomato is incorporated well and roasted through. Add 3/4 cup water and bring to boil. Make a mixture of 1-2 tbsp rice flour in cold water. Add the flour mixture while stirring to avoid lumps. This will thicken up the liquid. You can add more water and/or rice flour mixture to get the desired consistency of spinach. Adjust seasoning. Tadka - ghee and jambu.

Bhaang wala hara kaddoo

Bhaang wala green pumpkin
Chop green pumpkin into 1 inch pieces. Do not peel, since it is soft. Heat oil in a pan and crackle cumin seeds, coriander seeds, hing and few methi seeds. Add pumpkin, chopped ginger and salt, turmeric powder, dhaniya powder, red chili powder. Mix well and simmer covered till pumpkin cooks through. While this is cooking tame 2 tbsp bhaang seeds. Roast very lightly on hot tava and grind them. When pumpkin is cooked add the bhaang powder and lime juice to taste. Mix and serve garnished with fresh coriander.

Aloo ke gutke

Aloo ke gutke
This is like regular zeera aloo. Heat oil in a pan and crackle cumin seeds and jambu. Add peeled and sliced potatoes. Add turmeric, salt, dhaniya powder, red chilie powder and mix well. Simmer covered and stir occasionally till potatoes cooked through. Increase heat and roast on high to crisp a little. Serve topped with fresh coriander leaves. 

Urad ke bade

Urad vadas

Soak overnight dhuli urad dal. Grind along with ginger, green chilies and hing using very little water into a coarse paste. Add salt to taste , red chili powder and turmeric powder. Deep fry small sized vadas till cooked through. Serve hot. These are made for all the festivals and auspicious occasions in Kumaon and are absolutely yumm.

Anardane ki chutney

Anardane ki chutney  
Grind together 3/4 cup fresh pomegranate seeds, black pepper, 1 tsp roasted cumin powder, 1/2 inch piece of ginger, 2 green chilies, a handful each fresh coriander and mint leaves, salt, kala namak, and sugar till they form a nice paste. Adjust the flavor according to your taste. If you are using dry anardana, soak it in warm water for half an hour before proceeding.  The beautiful red color you see here is due to fresh pomegranate seeds. If you are using dried version then the chutney will taste just as good with a greenish hue from the fresh herbs.

Sani hui mooli, nimbu

Sani Hui Mooli and Nimbu. (Radish and Lemon with Spices)
Peel and cut white mooli into thick batons. you need to get large sized lemons for this recipe (galgal). Peel and remove the slices of lemon, roughly chop them. Mix mooli and nimbu together. Grind salt, green chilies and fresh coriander in a hand grinder to get dhaniya namak. this shouldn't be runny. Add this to the salad. Take 2-3 tbsp thick yogurt and add some honey (or sugar). Add this to the salad. Taste to adjust the sweet, salty and sour flavours. Let the flavours blend in for a minimum 2 hours before eating.

Kheere ka raita

Kumaoni cucumber raita
Beat curd till smooth, add grated cucumber, grated ginger, green chilies, salt, turmeric powder, roasted cumin powder, mustard powder(as per taste).

Kheer

Find this recipe here.

Rajasthani thali

Tonight's Menu

Mint lemonade (पुदीना शिकंजी)
Yogurt (मसाला दही)
Besan ke gattey (गट्टे की सब्जी)
Panchmel dal (पंचमेल दाल)
Besan wali arbi (बेसन वाली अर्बी)
Patori besani mirch (पटोरी बेसनी मिर्च)
Garlic chutney (लहसुन की चटनी )
Papad (पापड़)
Bikaneri bhujiya (बीकानेरी भुजिया)
Millet roti (बाजरे की रोटी)
Rice (चावल)
Moong dal halwa (मूंग दाल का हल्वा)

Rajasthani Thali

Located at the northwest side of India, Rajasthan, with its rich cultural heritage, is a land of vibrant colors, attractive palaces, breath-taking architecture and scrumptious cuisine. Primarily vegetarian, the food and cooking style is hugely influenced by the dry climatic conditions of this desert land and the traditional warrior lifestyle of its inhabitants. 

Water and fresh green vegetables are at a premium. Most dishes are cooked in minimum amounts of water. Butter, ghee and buttermilk are used liberally. Spice levels are high and red chili both dry and fresh is used in large quantities. They say heat (मिर्ची) beats the heat (गर्मी). Gram flour (बेसन) is one of the key ingredient used in a number of dishes such as gattey (गट्टे की सब्जी), kadhi (कढ़ी), Mirch pakoda(मिर्ची के पकोड़े). Legumes and pulses are used in a variety of ways such as panchmel dal, mangori (मंगोड़ी). Popular veggies are ker sangri (केर सांगरी) and guar phali (गार की फली). Sweet dishes form a significant part of Rajasthani delicacies. In fact when the meal is served, sweets arrive first. Ghevar(घेवर) of Jaipur, mava kachori(मावा कचोरी) of Jodhpur, malpua(मालपुआ) of Pushkar, sohan halwa(सोहन हलवा) of Ajmer are the most well known. Spicy and tangy accompaniments to enhance your taste buds include garlic chutney(लहसुन की चटनी), tomato chutney (टमाटर लौंजी), mint chutney (पोदीने की चटनी), mango chutney (आम की लौंजी). 

Besan ke gattey

Panchmel dal

Panchmel dal
Ingredients: (serves 6)
1/4 cup chana dal (Split Bengal gram)
1/4 cup sabut moong dal (Whole green grams)
1/4 cup dhuli urad dal (Split black gram skinless)
1/4 cup toor/arhar dal (Split pigeon pea) 

1/4 cup masoor dal (Whole red lentils)
Salt to taste
1/2 tsp turmeric powder 
1 tsp coriander powder 
1 tsp green chilli-ginger paste
1 tbsp Oil
2 tsp ghee
Pinch hing (Asafoetida)
1/2 tsp cumin seeds Cumin seeds
4-5 whole cloves
2 dried red chilies broken

Red chili powder to taste
2 medium tomatoes chopped
1/4 tsp garam masala powder
Fresh coriander leaves chopped

• Soak dals in 4 cups of water for minimum two hours. 
• Take soaked dals with the water in a pressure cooker and add turmeric, salt, oil,  coriander powder and chili ginger paste. Pressure cook till done (simmer for 15 minutes after the whistle).
• Heat ghee in a pan. Add asafoetida, cumin seeds, cloves and dry red chilies  When cumin seeds start to change color, add tomatoes and saute till oil leaves the side of the pan. 
• Add red chili powder and the cooked dals, and water if required. Cook for 2-3 minutes stirring well. Add garam masala powder and serve hot garnished with coriander leaves.

Besan wali Arbi (बेसन वाली अर्बी)

Ingredients: (serves 4-6)

1 lb Arbi (Colocasia - Taro Root)

2 tbsp gram flour(बेसन)

salt to taste

1/2 tsp dry mango powder(अमचूर)

red chili powder to taste

1/4 tsp turmeric powder

1 tsp coriander powder

Oil for frying

Lime juice to taste

fresh coriander chopped to serve

For baghaar (तड़का)

1 tsp oil

3/4 tsp carom seeds (अज्वैन)
1/2 inch ginger julienne 

fresh green chili (optional)

• Thoroughly wash arbi and place in a pressure cooker with some water to boil. Turn off the heat after 1 whistle and let the steam escape on its own before opening the cooker.
• Let the boiled arbi cool enough to handle comfortably.
• Meanwhile in a shallow dish mix together gram flour, salt, chili powder, turmeric powder, coriander powder and dry mango powder.
• Peel boiled arbi and slice them into thin rounds. Dunk each slice in the prepared spice mixture and keep aside.
• Shallow fry these slices on both sides till crisp. Do not overcrowd the pan.
• At this stage you can serve these as a crisp snack. OR
• Heat 1 tsp oil in a pan. Add carom seeds, roast for 2-3 seconds, add ginger and green chili followed by fried arbi slices. 
• Turn off the heat and sprinkle lime juice. Mix well. Serve garnished with fresh chopped coriander.

Patori besani mirch

Bajre ki roti (pearl millet)

Bajre ki roti
Ingredients: (makes 8 large)
1 1/2 cups bajra flour
1/2 cup whole wheat flour
salt to taste
Extra dry flour to roll the dough
Butter or ghee to serve

• Take the two flours in a deep bowl and add salt.
• Use water as needed to make a smooth and pliable dough. Knead for 2-3 minutes and let it rest covered in a damp paper towel for 5 minutes. 
• Divide the dough in to 8 equal portions and roll them in in your palm into a smooth ball, flatten.
• Press the dough in dry flour and using a rolling pin roll them into thick 6" diameter circles.
• Cook these on a hot tava (griddle) till both sides turn golden brown. Press lightly with a spatula to help even heat distribution. 
• Serve with a dollop of white butter and lehsun ki chutney (see below).

Lehsun ki chutney (chillie garlic chutney)

Lehsun ki chutney (chillie garlic chutney)

Ingredients: 
5 fresh red chillies

4-5 cloves garlic

1 tsp olive oil

Blend all the ingredients to make a fine paste.  If required use very little water. Enjoy with bajra roti (above).

Moong dal halwa