RAJASTHANI THALI
I.Shahi Gatte Curry Ingredients: For Gatte: Besan / Gram flour – ½ cupChili powder - 1/2 tsp Turmeric powder: ½ tspCoriander powder - 1/2 tsp Cumin seeds: ½ tsp Water: 2 cupsGhee - 1 tspSalt to taste For the curry: Curds / Yogurt – 5-6 tsp Onion: 1 (finely chopped) Ginger-garlic paste: ½ tsp Tomato: 1(finely chopped) Cumin seeds: 1tsp Ajwin: ½ tsp Asafoetida: ½ tsp Chilli powder - 3/4 tsp Coriander powder - 3/4 tspTurmeric Powder ½ tspOil: 1tsp & for fryingSalt to taste METHOD: For the gattas: Mix Besan with chilli powder, coriander powder, turmeric powder, oil and salt. Add water to get smooth batter.The batter should look like: 
Heat 1 tsp oil in a pan, add cumin seeds, Ajwin, asfotedia.Once start crackling add the batter of Besan Stir continuously till the batter becomes thick and no lumps are found. Grease a thali with oil add the Besan which we have thickened. Allow it to cool for 15 minutes Cut it into the desired shape. Deep fry these gattas. Your gattas are ready. 
For the Curry: Strain the curd through a strainer. Add salt, chili powder, coriander powder and turmeric powder. Stir it well. Heat oil in a kadhai. Put cumin, green chillies. Once start crackling add onions and ginger garlic paste When onion becomes transparent add tomatoes and cook till the tomatoes are done. To this add the curd mixture. And stir continuously. Add water and allow it to boil and cook it for 5 minutes while stirring continuously. Add the gattas Simmer the flame and cook for another 5-7 minutes. Turn off the gas. Your sahi besan gatta is ready.
II. PAPAD KI SABJI Ingredients: Papads: 3-4 Ghee: 1 tsp Small onion - 2 (finely chopped) Green chillies: 2-3 Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Asafoetida powder - 1/4 tsp Chilli powder - 1/4 tsp Turmeric powder - 1/4 tsp Sattu: 4 tsp Ghee - 1 tsp Water - 1/2 cup Salt - as required Coriander leaves - for garnishing Method: Heat ghee in a pan, add mustard seeds and when it splutters add cumin and asafoetida powder. Add onions and fry until light brown. Add chilli powder, turmeric powder and salt. Dissolve Sattu in 1 cup of water and add it to the kadhai and bring it to boil. Break the fried (deep fried in oil) or toasted papads into small pieces. Add to the water and boil for 5 more minutes. Garnish it with the coriander leaves
III.GATTE KA PULAO Ingredients: For gatte: Besan – ½ cup Red Chilli powder – ½ tsp Turmeric Powder: ½ tsp Cumin seeds – ½ tsp Ajwin- ½ tsp Curd - 1 tbsp Salt - as required Asafoetida - 1/4 tsp Oil - for frying For Pulao: Rice - 1 cup Onion – 1 sliced Cardamom - 2 crushed Cloves - 2 crushed Cashews - few Sugar: 1 tsp Bay leaf: 1 Keasr: 3-4 strings (dissolved in Milk) Cumin seeds - 1/2 tsp Asafoetida - 1/4 tsp Chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Garam masala - 1/2 tsp Garlic, Green chilli, Ginger paste - 1 tsp Oil - 1 tbsp Ghee - 1 tsp METHOD: For Gattas: Boil water in a large pan. Add 1 tsp oil and salt. Mix all the ingredients together and by adding very little water, make stiff dough. Divide the dough into equal portions. Shape into a thin cylinder. Drop into the boiling water and cook for about 15 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil.
For Pulao: Cook rice with right amount of water. Let it cool. Heat ghee in a kadhai; add cardamom, cloves, cashews, bay leaf and cumin. When it turns light brown, add the sugar When sugar gets dissolved in oil add the onion and the chilli-ginger-garlic paste and saute for 5 minutes. Add the asafoetida, chilli powder, and turmeric powder and Garam masala. Saute for a while. Add the gattas and salt. Mix well. Add cooked rice and cook it for 4 minutes. Add kesar dissolved in milk. Cook it covered for 2-3 minutes. Your gatte ka Pulao is ready.
IV. MISSI ROTI
II. PAPAD KI SABJI Ingredients: Papads: 3-4 Ghee: 1 tsp Small onion - 2 (finely chopped) Green chillies: 2-3 Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Asafoetida powder - 1/4 tsp Chilli powder - 1/4 tsp Turmeric powder - 1/4 tsp Sattu: 4 tsp Ghee - 1 tsp Water - 1/2 cup Salt - as required Coriander leaves - for garnishing Method: Heat ghee in a pan, add mustard seeds and when it splutters add cumin and asafoetida powder. Add onions and fry until light brown. Add chilli powder, turmeric powder and salt. Dissolve Sattu in 1 cup of water and add it to the kadhai and bring it to boil. Break the fried (deep fried in oil) or toasted papads into small pieces. Add to the water and boil for 5 more minutes. Garnish it with the coriander leaves 
III.GATTE KA PULAO Ingredients: For gatte: Besan – ½ cup Red Chilli powder – ½ tsp Turmeric Powder: ½ tsp Cumin seeds – ½ tsp Ajwin- ½ tsp Curd - 1 tbsp Salt - as required Asafoetida - 1/4 tsp Oil - for frying For Pulao: Rice - 1 cup Onion – 1 sliced Cardamom - 2 crushed Cloves - 2 crushed Cashews - few Sugar: 1 tsp Bay leaf: 1 Keasr: 3-4 strings (dissolved in Milk) Cumin seeds - 1/2 tsp Asafoetida - 1/4 tsp Chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Garam masala - 1/2 tsp Garlic, Green chilli, Ginger paste - 1 tsp Oil - 1 tbsp Ghee - 1 tsp METHOD: For Gattas: Boil water in a large pan. Add 1 tsp oil and salt. Mix all the ingredients together and by adding very little water, make stiff dough. Divide the dough into equal portions. Shape into a thin cylinder. Drop into the boiling water and cook for about 15 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil. 
For Pulao: Cook rice with right amount of water. Let it cool. Heat ghee in a kadhai; add cardamom, cloves, cashews, bay leaf and cumin. When it turns light brown, add the sugar When sugar gets dissolved in oil add the onion and the chilli-ginger-garlic paste and saute for 5 minutes. Add the asafoetida, chilli powder, and turmeric powder and Garam masala. Saute for a while. Add the gattas and salt. Mix well. Add cooked rice and cook it for 4 minutes. Add kesar dissolved in milk. Cook it covered for 2-3 minutes. Your gatte ka Pulao is ready. 
IV. MISSI ROTI Ingredients: Wheat flour (Atta) – ½ cup Besan (Gram flour)- 1 cup Onion: 1 (small, finely chopped) Green Chillies: 2-3 (finely chopped) Coriander Leaves: 3-4 table spoon (finely chopped) Turmeric Powder: ½ tsp Red chilli powder – ½ tsp Coriander powder – ½ tsp Chat Masala: ½ tsp Salt - as required Ghee - for brushing Ghee - 3 tsp Oil: to roast Butter: as required Method: Combine all the ingredients except ghee in a bowl. Make into stiff & soft dough by adding little water. Once the dough is done let it rest for 15 minutes. Divide the dough into equal portions and form them into evenly sized balls. Grease the tabletop and keep dough on it. Press a little bit. Roll it into small and thick rotis of six inches diameter. Heat a tava, add the rotis and cook on both sides. Brush little ghee on the rotis. Once cooked on both sides, place it on the serving plate, apply little butter. Serve hot.
