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Rajasthani Thali
Rajasthani Thali

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We hope you got benefit from reading it, now let’s go back to rajasthani thali recipe. You can cook rajasthani thali using 109 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Rajasthani Thali:
  1. Prepare For the Jaljeera
  2. Get Mint Leaves –
  3. You need Cumin
  4. Take peppercorns
  5. Take Fennel Seeds
  6. Use crushed cardamom
  7. Take amchur powder
  8. Get Black Salt
  9. Provide Boondi for Garnish
  10. Take Water
  11. Use For the Batashe ki shikanji
  12. Prepare Juice of mosambis
  13. Take Sugar
  14. Provide black salt
  15. Take cumin powder
  16. Use Mint leaves for garnish
  17. Take Water
  18. Take Method
  19. Provide the juice of mosambis and set aside Squeeze
  20. Get Chaas
  21. You need Curd
  22. Prepare green chilli
  23. Take ginger piece
  24. Use Coriander leaves – a few sprigs
  25. Provide Black Salt and cumin powder
  26. You need Aam ki Launji :
  27. Use deskinned and cubed raw mango
  28. You need sugar
  29. Prepare Red chilli powder
  30. Prepare Fennel Seeds
  31. Take Methi dana
  32. Take mustard seeds
  33. Get cardamom powder
  34. Prepare turmeric powder
  35. You need salt
  36. Prepare oil
  37. Get Boondi Raita
  38. Take curd
  39. Prepare salted boondi
  40. You need pepper powder
  41. You need roasted cumin powder
  42. Provide fennel powder
  43. Use Black salt
  44. Take Water
  45. You need Coriander for garnish
  46. You need Rabodi ki sabzi
  47. You need Rabodi (It's made out of corn and buttermilk, which is then dried in the sun)
  48. You need yoghurt
  49. Take onion chopped
  50. You need rai
  51. Provide jeera
  52. Prepare red chilli powder
  53. Use turmeric
  54. You need dhania powder
  55. Prepare Coriander leaves for garnish
  56. Use For the Gatte
  57. Use besan
  58. Take chilli powder
  59. Provide Ajwain
  60. Use fennel seeds
  61. Use oil
  62. Take Salt
  63. Take For the Kadhi
  64. Get beaten curd
  65. Use Besan
  66. Take jeera
  67. You need Rai
  68. You need roasted cumin powder
  69. Prepare roasted fennel powder
  70. Prepare bay leaf
  71. Provide loung
  72. You need crushed cardamom
  73. Use turmeric powder
  74. Get chilli powder
  75. Get coriander powder
  76. Get Ghee for tempering
  77. Prepare Salt
  78. Prepare Aloo Mangodi
  79. Prepare large Potato peeled, cubed and boiled
  80. Prepare Mangodi
  81. You need Onion chopped
  82. You need ginger garlic paste
  83. You need curd
  84. You need besan
  85. Provide red chillies
  86. Provide dhania powder
  87. Take garam masala
  88. Use red chilli powder
  89. Provide turmeric powder
  90. Get bay leaf
  91. Provide clove
  92. Prepare cardamom
  93. Use rai
  94. Get jeera
  95. Provide tomato puree
  96. You need Ghee for tempering
  97. Prepare Rajasthani Kadhi
  98. Use curd
  99. Get Besan
  100. Get Ajwain
  101. Use coriander powder
  102. You need turmeric
  103. You need red chilli powder
  104. Get ginger
  105. Provide green chilli
  106. Provide cumin seeds
  107. Provide curry leaves
  108. Get ghee
  109. Get Salt
Steps to make Rajasthani Thali:
  1. For the Jaljeera - Dry roast the cumin, pepper corns and fennel seeds and set aside. In a grinder add the mint leaves and the roasted cumin, pepper corn, fennel seeds, amchur powder and cardamomand grind to a paste.Soak the tamarind in water for alteast an hour and extract the juice. - Take the paste and ensure there are no lumps or sediments, strain if required. Add it to the tamarind juice and dilute with water. Add the black salt to taste and served chilled topped with boondi.
  2. For the Batashe ki Shikanji - Squeeze the juice of 5 mosambis and set aside. - Roast cumin and grind to a powder. Dissolve sugar in one cup water and add the cumin powder, black salt and mint leaves. Now add the mosambi juice and adjust for taste. Serve chilled.
  3. For the Chaas - Take curd and the rest of the ingredients and grind to a paste. Add water and adjust the spices for taste. Serve Chilled.
  4. For Aam ki Launji -Heat oil in a pan, add the mustard seeds, methidana and the fennel seeds. When they splutter, add the mango pieces and turmeric and allow it to cook for 5 minutes, till al dente. Now add the sugar and allow the mango pieces to cook in the juices for atleast 15 minutes. Once the sugar starts thickening turn off the flame and finish off by adding red chilli powder.
  5. For Rabodi ki Sabzi - Heat oil in a pan, add the rai and jeera and when they splutter add the chopped onion and sauté well. When the onion turns brown add the turmeric, red chilli powder, dhania powder and mix well. Now add the beated curd and keep stirring ensuring it does not curdle. When the oil starts floating on top, add the rabodi pieces and aallow them to cook till done. Serve hot garnished with coriander.
  6. For Gatte ki Sabzi - Take the ingredients for the gatte in a bowl and knead them into stiff dough with very little water. Roll them into cylindrical shapes and add them to boiling salted water and allow to cook for 10 mins. Set aside. Cut them into bite size pieces once cooled. - Heat Ghee in a pan, add the rai, jeera, bay leaf, cardamom and clove and sauté for a minute. Once done add the turmeric powder, chilli powder, and the fennel powder and mix well.
  7. Now add the beated curd and keep stirring till the oil floats on top. To this add the gatte and simmer for 10 mins. Serve hot garnished with coriander.
  8. For the Aloo Mangodi - Dry roast the mangodi until crisp and keep aside.Heat ghee in a pan, add rai and jeera, when they splutter add the bay leaf, cardamom,clove and ginger garlic paste. Now add the potatoes and let them cook for a minute. Mix the ingredients for the gravy like the curd, besan, tomato puree and salt and add it to the potatoes stirring continuously. When the curd thickens and leaves oil the gravy set aside. Garnish with coriander leaves and serve hot.
  9. For the Rajasthani Kadhi - Mix all the ingredients for the kadhi and set aside.Heat ghee in a pan, add the cumin seeds. When they splutter, add the curry leaves and green chilli and cook for a minute. Now add the curd + besan and spice mix and keep stirring until oil floats on top. Serve hot with pakoras.

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