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

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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

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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)