Rajasthani Sunday Special Thali - Yummy Feast - Zayka Ka Tadka

Name: Rajasthani Sunday Special Thali - Yummy Feast - Zayka Ka Tadka
Ingredients: FOR BAJRE KI ROTI :; Millet flour/ bajra - 2 bowls; Pure ghee - 4 tablespoons; Salt/ namak as per taste; FOR GARLIC/LEHSUN CHUTNEY :; Peeled garlic/ lehsun - ½ bowl; Whole red chili/sabut lal mirch - 2 pieces; Chopped tomatoes/ tamatar - 1/2 bowl; Desi Ghee - 2 tablespoons; Spices/ masale - salt/ namak, coriander/ dhaniya powder and asafoetida/ hing; FOR RADISH CHURI (MOOLI CHURI) :; Grated radish/ mooli - 1 bowl, chopped tomato/ tamatar, chopped green chili/ hari mirch, chopped coriander/ dhaniya patta and lemon juice/ neembu ras - as per taste; Spices/ masale : salt/ namak, black salt/ kala namak, red chili/ lal mirch powder and chat masala - as per taste; FOR RADISH SPINACH CURRY (MOOLI PALAK SABZI) :; Washed and chopped spinach leaves - 2 bowls; Washed and chopped radish and its leaves - 2 bowls; Chopped ginger/ adarak and green chili/ hari mirch - 1 tablepsoon; Spices/ masale - salt/ namak, red chili/ lal mirch powder, coriander/ dhaniya powder, mango powder/ amchur, carom seeds/ ajwain, asafoetida/ hing, garam masala and turmeric/ haldi powder as per taste; Vegetable oil / tel - 2 tablespoons; FOR BESAN KADHI :; Gram flour/ besan - 2 tablespoons; Chopped green chili/ hari mirch - 2 tablespoons and 1 piece; Curry leaves/ meetha neem - 8-10 leaves; Grated ginger/ adarak - 1 tablespoon; Vegetable oil/ tel - 2 tablespoons; Curd/ dahi - 1 bowl

www.zaykakatadka.com

Traditional Rajasthani Thali is a perfect meal with various spicy, sweet and delightful dishes. Do try in your kitchen. You would love to have it again.

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Ingredients

FOR BAJRE KI ROTI :
Millet flour/ bajra - 2 bowls
Pure ghee - 4 tablespoons
Salt/ namak as per taste
FOR GARLIC/LEHSUN CHUTNEY :
Peeled garlic/ lehsun - ½ bowl
Whole red chili/sabut lal mirch - 2 pieces
Chopped tomatoes/ tamatar - 1/2 bowl
Desi Ghee - 2 tablespoons
Spices/ masale - salt/ namak, coriander/ dhaniya powder and asafoetida/ hing
FOR RADISH CHURI (MOOLI CHURI) :
Grated radish/ mooli - 1 bowl, chopped tomato/ tamatar, chopped green chili/ hari mirch, chopped coriander/ dhaniya patta and lemon juice/ neembu ras - as per taste
Spices/ masale : salt/ namak, black salt/ kala namak, red chili/ lal mirch powder and chat masala - as per taste
FOR RADISH SPINACH CURRY (MOOLI PALAK SABZI) :
Washed and chopped spinach leaves - 2 bowls
Washed and chopped radish and its leaves - 2 bowls
Chopped ginger/ adarak and green chili/ hari mirch - 1 tablepsoon
Spices/ masale - salt/ namak, red chili/ lal mirch powder, coriander/ dhaniya powder, mango powder/ amchur, carom seeds/ ajwain, asafoetida/ hing, garam masala and turmeric/ haldi powder as per taste
Vegetable oil / tel - 2 tablespoons
FOR BESAN KADHI :
Gram flour/ besan - 2 tablespoons
Chopped green chili/ hari mirch - 2 tablespoons and 1 piece
Curry leaves/ meetha neem - 8-10 leaves
Grated ginger/ adarak - 1 tablespoon
Vegetable oil/ tel - 2 tablespoons
Curd/ dahi - 1 bowl