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Before you jump to Rustic Platter recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is actually excellent information. Sometimes, though, the last thing you choose is to have to prepare meals from scratch. Once in a while you need to pay a visit to the drive through while you are on your way home and finish the day. There is no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because lots of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is the way to find healthy food choices at the drive through.
Milk, juice and also water will be the best selections for beverages. Choosing a large soda as your beverage adds hundreds of unhealthy calories to your meal. One portion of soda is eight ounces. That helping can contain lots of spoonfuls of sugar as well as at least a hundred calories. A fast food soft drink is almost always not less than twenty ounces. Thirty ounces, however, is a lot more common. This ensures that just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. Water, fruit juice as well as milk, on the other hand, are far better choices.
Logic claims that one the easiest way to stay healthy is to bypass the drive through and never eat fast food. While this is usually a good idea all you need to do is make a couple of good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have another person do the cooking. If you choose healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to rustic platter recipe. You can cook rustic platter using 39 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Rustic Platter:
- Take Ringan nu bhadthu
- Take 2 medium size eggplants
- Prepare 2 medium size onions chopped
- Provide 2 medium size tomatoes finely chopped
- Prepare 4 tbsp oil
- Take 1 tsp cumin seeds
- Prepare 1 tsp red chilli powder
- Use 1/2 tsp garam masala
- Use 1/2 tsp dhanajeera powder
- Provide Salt
- Provide 1 bowl chopped coriander leaves
- Prepare 2 tbsp green garlic (if available)
- Prepare Kadhi
- Take 1/2 standard measuring cup curd
- Take 1 heaped tbsp chana flour
- Use 1 tbsp ginger-garlic-green chillies paste
- Prepare 1 tbsp ghee
- Provide 1/2 tsp cumin seeds
- Use 1/2 tsp mustard seeds
- Get 1/4 tsp fenugreek leaves seeds
- You need 1/2 inch cinnamon stick
- Provide 2 cloves
- Provide 10 curry leaves
- Get Salt
- Use 1 pinch asafoetida powder
- You need Bajri na rotla
- Provide 1 standard measuring cup millet flour (very fine variety)
- Take Salt
- Provide Ghee
- Prepare Lasan ni chutney
- You need 15 cloves garlic
- Prepare 1/4 tsp red chilli powder
- Take Salt
- Provide 1 tsp oil
- Prepare Haldar
- Get 2 inches orange turmeric
- Use 2 inches hello turmeric
- You need Salt
- You need 2 tsp lemon juice
Steps to make Rustic Platter:
- Bhadthu: wash and wipe eggplants. Make a slit and check for worms if any. Apply oil on the surface of the egg plants. Roast them over fire or in the oven until the outer skin is crunchy and the inner pulp is cooked. You will have to flip the eggplants frequently over fire for even cooking. If possible, catch the water that comes out of eggplants while roasting. That water helps maintain moisture in the sabzi and it also makes the sabzi tastier.
- Another idea is to make small cuts all over the eggplant and slide in a garlic clove in each cut. Then you roast the eggplant.
- Peel and mash them with a blunt knife like a butter knife or a spetula.
- Heat oil in a kadhai. DO NOT USE A CLAY POT. IT ABSORBS ALL THE MOISTURE FROM SABZI LEAVING IT DRY AND DARK. Fry ginger garlic paste when it heats up. Then add onions and fry till they are tender and translucent. Add tomatoes and the spices. Fry till oil saperates.
- Add mashed eggplants. Combine well and cook till oil oozes.
- For kadhi: mix curd and chana flour. Combine well till you get a lump free batter. Add 200 ml water, salt and ginger green chillies paste. Put the pot on stove. Stir continue the first rise.
- Heat ghee in a tadka pan. Add cinnamon stick and the cloves. Wait till they release aroma. Crackle mustard seed, then add cumin seeds and methi seeds. Wait till cumin seeds are golden. Then add curry leaves and asafoetida. Pour this tadka over the boiling kadhi. Add sugar if you want. Boil till you get the desired consistency. Garnish with cilantro and serve.
- Rotla: combine millet flour and salt. Add water and knead dough soft like for rotli. Rub it against the surface and knead even more. Pinch out a portion, roll it in millet flour, place it on the pad, sprinkle some flour and tap on it till it's big as rotli and is evenly thick all around. Place it on hot tava gently with the bottom side up. Apply a little water to settle the dusting stuck on it.
- Flip gently when you see the bubbles forming on it. Cook on the other side till it's 95% cooked on that side. Place it on direct fire having the uncooked side facing the fire. Increase heat and allow it to puff. Cook evenly on all sides. Remove from heat and apply ghee liberally. Serve hot.
- Turmeric pickle: peel and wash orange and yellow turmeric. Combine lemon juice and salt. Cut turmeric directly in the lemon-salt solution. Mix well and transfer in a jar. Refrigerate for 3 days for it to get pickled.
- Garlic chutney: combine all the ingredients for chutney in a pastel and pound till you get smooth paste. Refrigerate while not in use. You may add hot oil in it for a little long shelf life and ofcaurse the hot oil also helps to take away the rawness of garlic. Either way you like it!
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