Rajasthani Thali

Rajasthani Thali

Ingredients

For Mattu Shahi Maas

• 750 gms Mutton
• 3 Onions (chopped)
• 3 Tomatoes (chopped)
• 1 cup Yogurt
• 1/2 tsp Turmeric Powder
• 2 tbsp Red Chilli Powder
• 10 Garlic Cloves (crushed)
• 1 & 1/2-inch Ginger (crushed)
• 5-6 Green Chillies
• 1 tbsp Coriander Seed Powder
• Salt (as required)
• 2 Bay Leaves
• 1 inch Cinnamon Stick
• 2 Black Cardamoms
• 2 Star Anise
• 5-7 Green Cardamoms
• 10 Cloves
• 1 tsp Black Peppercorns
• 100ml Oil

Marwari Kabuli Pulao

• 2 tbsp Ghee
• 3 Onions (chopped)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 10 Green Chillies
• 1/2 tsp Turmeric Powder
• 2 tsp Red Chilli Powder
• 200 gms Yogurt
• 100 gms Yam, Cauliflower & Green Peas
• Salt (as required)
• Coriander Leaves (chopped)
• Gatte
• 500 gms Basmati Rice (cooked)
• Coriander Leaves (chopped)
• Fried Onion

For Boondi Raita

• 1 cup Yogurt
• Salt (as required)
• 1 cup Boondi (soaked)
• Cumin Seed Powder
• Coriander Leaves
• Red Chilli Powder

For Bajra Roti

• Pearl Millet
• Water (as required)

*For Gatte Recipe

Ingredients:

• 2 cups Besan
• 1 pinch Asafoetida (hing)
• ¼ tsp Turmeric Powder
• ½ tsp Carom Seeds (Ajwain)
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• Salt to taste
• 2 tsp Oil
• 2 tbsp Yogurt
• 4 to 5 tbsp Water or add as required for kneading
• water for cooking gatte

Method:

1. Mix the besan with hing, turmeric ajwain coriander chilli powder, and salt
2. Add the oil and the yogurt, water and knead a soft dough
3. Make lemon-sized balls and keep aside
4. Boil a liter of water and once the water boils add the gatte
5. Cook them for 6-7 minutes till the float in water drain and cool