Rajasthani Village Thali - Zayka Ka Tadka

Name: Rajasthani Village Thali - Zayka Ka Tadka
Ingredients: Mooli/Radish Saag - 250 gms; Turmeric/Haldi powder & Coriander/dhania powder , Red chilli powder - 1 teaspoon each; Oil - 1 tablespoon, Salt as per taste; Asofoetida/Heeng - 1/2 teaspoon; Cumin/jeera - 1/2 teaspoon; Dry Mango Powder/Amchoor or kaachri powder - 1 tspn (Prefer dry Kaachri powder); Gram Flour/Besan 2/3 cup; Salt as per taste; Red chilli powder - 1/2 teaspoon; Carrom/Ajwain - 1/2 teaspoon; Asofoetida/Heeng a pinch; Oil - 1 teaspoon for batter; Fresh coriander leaves- chopped; Green chillies - 1 finely chopped; Oil for frying; Gram Flour/Besan - 1/2 cup; Curd 1 cup; Turmeric/Haldi powder- 1/2 teaspoon; Salt - 1/2 teaspoon; Garam masala - 1 Pinch; Green chillies - 2 chopped or crushed or long slit cut; Adrak/Ginger - grated - 1/2 teaspoon; Curry Leaves - 2-3 twigs; Ghee/Clarifued Butter - 1 tablespoon; Asofoetida/Heeng - pinch; Cumin/Jeera, Mustard/Rai, Fenugreek/Methi dana, Fennel seeds/Saunf, Nigella seeds/Kalaunji - 1/2 teaspoon each; Coriander leaves - handful; Radish grated - 1 cup; Carrot grated - 1/2 cup; Tomato - 1 finely chopped

www.zaykakatadka.com

Village food in India is the tastiest food experience one can ever have. Simply for its taste, flavor, spices and method used, having rural thali in lunch is an

View Recipe

Share this recipe:

Ingredients

Mooli/Radish Saag - 250 gms
Turmeric/Haldi powder & Coriander/dhania powder , Red chilli powder - 1 teaspoon each
Oil - 1 tablespoon, Salt as per taste
Asofoetida/Heeng - 1/2 teaspoon
Cumin/jeera - 1/2 teaspoon
Dry Mango Powder/Amchoor or kaachri powder - 1 tspn (Prefer dry Kaachri powder)
Gram Flour/Besan 2/3 cup
Salt as per taste
Red chilli powder - 1/2 teaspoon
Carrom/Ajwain - 1/2 teaspoon
Asofoetida/Heeng a pinch
Oil - 1 teaspoon for batter
Fresh coriander leaves- chopped
Green chillies - 1 finely chopped
Oil for frying
Gram Flour/Besan - 1/2 cup
Curd 1 cup
Turmeric/Haldi powder- 1/2 teaspoon
Salt - 1/2 teaspoon
Garam masala - 1 Pinch
Green chillies - 2 chopped or crushed or long slit cut
Adrak/Ginger - grated - 1/2 teaspoon
Curry Leaves - 2-3 twigs
Ghee/Clarifued Butter - 1 tablespoon
Asofoetida/Heeng - pinch
Cumin/Jeera, Mustard/Rai, Fenugreek/Methi dana, Fennel seeds/Saunf, Nigella seeds/Kalaunji - 1/2 teaspoon each
Coriander leaves - handful
Radish grated - 1 cup
Carrot grated - 1/2 cup
Tomato - 1 finely chopped
Fresh coriander finely chopped handful
Green/Red chillies - 1 finely chopped
Lemon - 1/2 piece
Red chili powder - 1/4 teaspoon
Chat masala - 1/2 teaspoon
Black salt - pinch
Bajra/Oearl Millet flour - 2 cups
Water - 1 cup
Salt - 2 pinch (optional)