rajsthnai bathue ka raita

#EkBharatShreshthaBharat:Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma.

South indian, tamilnadu's urulaikkizhangu ponda ( potato ponda). Boil potato, in a pan put some oil, add onion, green chilli, salt ,chilli powder, termeric powder mix well and put aside. In a bowl add 5 tsp gram flour and 1tsp rice flour, salt and chilli powder. Mix with water. Than make a mixed potato in a ball size and tip in Flour mix. Take a kadai, pour oil.and fry tha pondas become a golden colour.

Prof. Sadhana Nikam Maharashtriyan dish - Thalipith. Make mixing of all flours of wheat,bajra,rice,chana. Then add garlic paste,chillies,turmeric powder,salt,onion,coriander. Mix all by adding water.make in proper size and cook on fry pans serve with any kind of chatni or pickles. This dish is tasty and popular.It is easily palatable dish.

राजस्थानी ट्रेडीशनल व्यंजन (चूरमा)। सामग्रीः- गेहूँ का आँटा250 ग्राम,चीनी 100 ग्राम देशी घी एक बड़ा चम्मच तथा कटे हुए सूखे मेवे आधा कप। बनाने की विधिः- सबसे पहले गेहूँ के आँटें को मुलायम गूँद लेंगे अब उसकी छोटी-छोटीलोई बनाकर उसकी चपाती बनाएँगे ।अब इस चपाती को छोटे-छोटे टुकड़ों में तोड़ लेंगे इसके बाद चीनी व चपाती के टुकड़ों को एकसाथ मिक्सी में पीस लेंगे अब इसे किसी बर्तन में निकालकर इसमें देशी घी व कटे हुए सुखे मेवे मिलाने के बाद हम इसे खाने के लिए गर्मा-गर्म परोसेंगे।

Prof.Sadhana Nikam I have prepared one Maharashtriyan dish Alu vadi. Thick paste of Chana dal powder by adding chillies, turmeric powder,some salt,garlic paste apply on alu leaves by placing minimum 5 leaves with alternating appling paste one above other,then after rolling cooked for some miniutes. After cooking cut in circular position and deep fry or shallow fry them. The vadi become tasty.

PARIPPUVADA...(1)make thick paste with soaked dal, shallouts, curry leaves & chillies; without water.(2) make into desired shape and deep fry..

I am From Bangalore, I tried North Indian dishes. prepared 16 more dishes.

A sweet snack - SUGHIYAN..(1)Cherupayar ( green gram ) soaked & boiled.(2)Melt jaggery. (3) add green gram & coconut; made lemon size balls with it. (4)Make thick batter with maida & rice flour.(5)Dip each of the balls in the batter & deep fry....

RAJASTHANI TRADITIONAL SWEET DISH MOHAN THAAL MADE BY BESAN .OTHER NAME BESAN KI CHIKKI