Rajasthani platter

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Rajasthani platter. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Rajasthani platter is one of the most popular of current trending foods on earth. It is easy, it's fast, it tastes yummy. It's appreciated by millions every day. Rajasthani platter is something that I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Rajasthani platter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rajasthani platter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rajasthani platter is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rajasthani platter estimated approx 1:30hours.

To begin with this particular recipe, we must prepare a few components. You can have Rajasthani platter using 99 ingredients and 9 steps. Here is how you can achieve it.

#everydayveg
Rajasthan is very popular in india ,today from my kitchen i will serve rajasthani dish(thali)hope you will enjoy .

Ingredients and spices that need to be Make ready to make Rajasthani platter:

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

Instructions to make 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

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