A Rajasthani Thaali

A Sunday afternoon and a wholesome, yet light on calories,platter- a sure recipe for contentment and a lazy siesta thereafter. Here is a ‘thali’ from my hometown- Rajasthan.
It comprises of
Mangodi Papad ki Kadhi ( Yellow split gram dumplings and Poppadums in a yogurt and chick pea based gravy)
Khichdi ( yellow moong lentils and rice preparation)
Gowar phalli and Turai stir fry (Cluster bean and ridge guard stir fry)
Aloo Mirch stir fry (Potaoes and Large chilli peppers stir fried)
Hare dhaniye ki chutney ( Coriander chutney)
Misse aate ke Tikkad (Thick rotis made with mixed flours)
unnamed

These are all simple basic recipes and combined together make a very satisfying meal.

Mangodi Papad ki Kadhi

Thick yogurt/dahi- 1 cup (make sure it is at room temperature)
Chick pea flour/besan- 1 Tbsp
Poppadums/Papad- 2 large, roasted
Mangodi- ¼ cup.lightly roasted in a non stick pan
Salt- a tsp
Turmeric/haldi- ¼ tsp

For the tempering
Ghee/clarified butter- 1 tsp
Asafetida/Heeng- ¼ tsp
Cumin/Jeera- ¼ tsp
Mustard Seeds/rai- ¼ tsp
Red chilli powder- ½ tsp
Curry leaves/kadhi patta- 4-5

Add the chick pea flour (besan),salt and turmeric  to the curd and whisk well. Make sure the curd is at room temperature before you start.
Boil the mixture stirring non-stop till reached a rolling boil. Do NOT stop stirring till then, else the curd will split.
20140823_185036_wm
Add 2 cups on water and cook for about 15 minutes on low flame.
20140824_143942_wm
Add the mangodi and cook for another 5-10 minutes. Add some water if you want the kadhi thinner.
Remove from heat and add the roasted papad (break it into pieces)
For tempering, heat the ghee and add the curry leaves, asafetida, cumin and mustard seeds. Lower the heat and let crackle. Add the chili powder and add to the cooked kadhi.

 

 

2014-08-26 13.51.04_wm
Khichdi

Dhuli yellow moong daal (split yellow gram)- ½ cup
Rice- ½ cup
Salt- 1 tsp
Turmeric/haldi- ½ tsp
Tejpatta/ bay leaves- 4-5
Laung/ cloves- 5-6
Water- 4 cups
IMG_20140826_135327_wm
Soak the rice and daal for an hour.
Add salt,turmeric, bay leaves, cloves and water and pressure cook till well cooked. It takes me 4-5 whistles. Else, after a whistle cook on low heat for 10 minutes.
20140824_142816_wm
Mix well and add some more water and cook for 5 minutes in case you find it is too thick. Remove the cloves and bay leaves if you want to.
Best served with a dollop of homemade butter or some ghee along with kadhi,rice or chapati.

Gowar phali and Turai stir fry (Cluster bean and ridge guard stir fry)

Gowar phali- 250 gms
Turai- 250 gms
Thick chili peppers (Badi hari mirch) – 100 gms
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- ½ tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Oil- 2 Tbsp
20140823_081359_wm

Wash and chop vegetables.
Heat oil in a wok/kadhai and add the heeng and jeera.  Ad the gowar phali, turai and chili peppers.
20140823_081621_wm
20140823_151909_wm
Lower the heat to medium and add all the dry masalas (salt,red chilly powder, turmeric and coriander powder) except aamchoor.
Mix well so that the masalas coat the vegetables.
Cover and cook till the vegetables are somewhat done- a little more than halfway I’d say.
Uncover and stir fry on high heat for the last 5-10 minutes.
Take off the heat and add aamchoor .
Serve with chapati or dal and rice.
20140824_145442_wm
Aloo Mirch stir fry (Potaoes and Large chilli stir fried)
20140824_145447_wm
Potatoes, boiled,peeled and cubed- 250 gms
Thick chili peppers (Badi hari mirch) – 100 gms
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- ½ tsp
Mustard seeds- ½ tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Oil- 2 Tsp

Wash and chop vegetables.
Heat oil in a wok/kadhai and add the heeng and jeera.  Add the chopped chilli and the dry masals (salt,red chilly powder, turmeric and coriander powder) except aamchoor.
Stir for a minutes and add the potatoes.
Mix well so that the masalas coat the vegetables.
Cook for about 5 minutes.Take off the heat and add aamchoor .
Done!

Coriander Chutney
IMG_20140826_180302_wm
Corander,chopped and washed- 100 gms
Onion,cubed- 1 medium
Tomato,cubed- 1 medium
Lemon juice- 1 tsp (add more if required))
Green chillies- 1-2
Salt- ½ tsp (or to taste)
Cumin/Jeera- ½ tsp
Garam Masala- ½ tsp
Sugar- 1 fat pinch

Add all the ingredients and blend in the mixer. Adjust salt and lemon juice as per taste.

 

Misse aate ke Tikkad (Thick rotis made with mixed flours)
Makes 7-8 tikkads
IMG_20140826_135238_wm

Thick ground whole wheat flour (use normal if not available)- 1 cup
Chick pea flour/besan- ¼ cup
Salt- ½ tsp
Water- to knead

Mix the flours and the salt.
Knead to medium firm dough.
Rest for 15 minutes and make thick small rotis.
Serve hot.
Spread ghee on them if desired.
IMG_20140826_180601_wm

Moong Dal Poori

The monsoons and the beautiful weather call for some spicy fried treats! I had some left over Daal and decided to use it to make these yummy Moong Daal Masala Pooris. They tasted like kachauris. The few that were left after dinner were happily cleaned up with tea this morning. Rains tend to bring out the gluttons in us!
IMG_20140730_140002_wm
I served them with home- made mango pickles- sweet and spicy, and  Jeera Aloo, a quick potato stir fry.

Moong Daal Pooris

Cooked Daal (any)- 2 cups
Dhuli moong daal/ husked  and split green gram lentils, soaked for 30 minutes- 3/4 cup

Spices
Salt- 1 tsp
Kashmiri Lal Mirch/red chilli powder- ½ tsp
Haldi/turmeric- ¼ tsp
Jeera powder/cumin powder- ½ tsp
Kasoori Methi/dried  fenugreek leaves, crusahed- 1 tsp
Heeng/asafetida- ½ tsp
Saunf/fennel , ground coarse- 1 tsp
Sabut Dhaniya/ coriander seeds, ground coarse- 1 tsp
Wholewheat Flour- 2 cups
Milk- 2 Tbsp

Oil- to fry the pooris

Heat the 2 cups of cooked daal and add the soaked yellow dal to it. Add all the spices and the milk and cook for 5 minutes. Remove and cool.
IMG_20140730_140722_wmIMG_20140730_140758_wm
Slowly add the flour and knead firm dough. Add as much flour as needed to get a firm dough.
IMG_20140730_140319_wmRoll out the pooris. The pooris should be thicker than regular aata pooris.
Heat the oil and fry the pooris one at a time over medium heat. Do remember to keep the heat medium else the pooris will not puff up and the insides will remain raw.
IMG_20140730_140205_wm
Serve with pickle, Jeera aloo and curd.
They are pretty good by themselves too!
IMG_20140730_140103_wmFor Jeera Aloo

Potatoes,boiled and cubed- 4-5 medium sized
Ginger- 1 tsp ,grated fine
Green chilli- 1, chopped fine (or more if you like more heat)
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- 1 tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Chopped green coriander/hara dhania- 1 Tbsp
Oil- 2 Tbsp

Heat oil in a wok/kadhai and add the heeng and jeera.  Add the ginger and green chilli and stir for half a minute.
Lower the heat to medium and add all the dry masalas (salt,red chilly powder, turmeric and coriander powder) except aamchoor. Add the potatoes.
Mix well so that the masalas coat the  potatoes.
Take off the heat and add aamchoor and chopped coriander.
Serve with pooris, chapati or dal and rice.
IMG_20140730_140419_wm