Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rustic platter. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Rustic Platter is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Rustic Platter is something which I have loved my entire life. They’re fine and they look wonderful.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have rustic platter using 39 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Rustic Platter:
- Make ready Ringan nu bhadthu
- Make ready 2 medium size eggplants
- Get 2 medium size onions chopped
- Take 2 medium size tomatoes finely chopped
- Take 4 tbsp oil
- Make ready 1 tsp cumin seeds
- Get 1 tsp red chilli powder
- Take 1/2 tsp garam masala
- Prepare 1/2 tsp dhanajeera powder
- Make ready Salt
- Prepare 1 bowl chopped coriander leaves
- Get 2 tbsp green garlic (if available)
- Get Kadhi
- Prepare 1/2 standard measuring cup curd
- Prepare 1 heaped tbsp chana flour
- Get 1 tbsp ginger-garlic-green chillies paste
- Prepare 1 tbsp ghee
- Prepare 1/2 tsp cumin seeds
- Make ready 1/2 tsp mustard seeds
- Take 1/4 tsp fenugreek leaves seeds
- Take 1/2 inch cinnamon stick
- Prepare 2 cloves
- Make ready 10 curry leaves
- Take Salt
- Take 1 pinch asafoetida powder
- Take Bajri na rotla
- Take 1 standard measuring cup millet flour (very fine variety)
- Get Salt
- Take Ghee
- Prepare Lasan ni chutney
- Get 15 cloves garlic
- Prepare 1/4 tsp red chilli powder
- Prepare Salt
- Take 1 tsp oil
- Get Haldar
- Prepare 2 inches orange turmeric
- Take 2 inches hello turmeric
- Get Salt
- Take 2 tsp lemon juice
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Instructions 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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So that’s going to wrap this up with this exceptional food rustic platter recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
