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Rustic Platter
Rustic Platter

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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 do it.

The ingredients needed to prepare Rustic Platter:
  1. Get Ringan nu bhadthu
  2. You need 2 medium size eggplants
  3. Get 2 medium size onions chopped
  4. Take 2 medium size tomatoes finely chopped
  5. Prepare 4 tbsp oil
  6. You need 1 tsp cumin seeds
  7. Use 1 tsp red chilli powder
  8. Take 1/2 tsp garam masala
  9. Prepare 1/2 tsp dhanajeera powder
  10. Take Salt
  11. Provide 1 bowl chopped coriander leaves
  12. Take 2 tbsp green garlic (if available)
  13. You need Kadhi
  14. Prepare 1/2 standard measuring cup curd
  15. You need 1 heaped tbsp chana flour
  16. Take 1 tbsp ginger-garlic-green chillies paste
  17. Provide 1 tbsp ghee
  18. Take 1/2 tsp cumin seeds
  19. Provide 1/2 tsp mustard seeds
  20. Provide 1/4 tsp fenugreek leaves seeds
  21. Get 1/2 inch cinnamon stick
  22. Take 2 cloves
  23. Use 10 curry leaves
  24. Use Salt
  25. Prepare 1 pinch asafoetida powder
  26. Take Bajri na rotla
  27. Provide 1 standard measuring cup millet flour (very fine variety)
  28. Take Salt
  29. Provide Ghee
  30. You need Lasan ni chutney
  31. Take 15 cloves garlic
  32. Provide 1/4 tsp red chilli powder
  33. You need Salt
  34. You need 1 tsp oil
  35. Get Haldar
  36. Get 2 inches orange turmeric
  37. Use 2 inches hello turmeric
  38. Take Salt
  39. Prepare 2 tsp lemon juice
Instructions to make Rustic Platter:
  1. 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.
  2. 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.
  3. Peel and mash them with a blunt knife like a butter knife or a spetula.
  4. 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.
  5. Add mashed eggplants. Combine well and cook till oil oozes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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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