Jodhpur ki Thali is a Thali meal where a variety of dishes are served from the city of Jodhpur which is in the Indian state of Rajasthan.
Jodhpur is popular as the Sun City and the Blue City. Sun City because Jodhpur remains sunny throughout the year and to keep the houses cool they have been painted blue, hence the Blue City. Rajasthan is a colourful state and its different cities are named after different colours. Jodhpur is named Blue City, whereas Jaipur is famous as Pink City and Jaiselmer as the Yellow City! Isn’t that interesting?
Jodhpur is a city with palaces and the food here depicts the royal touch. The city is very popular for its sweets and savoury snacks like kachori and samosas. For today I have a special Thali that I prepared for my husband’s birthday. It has some popular Jodhpuri dishes like Qabuli Pulao, Jodhpuri Aaloo, Jodhpuri Gatta Capsicum.
I have cooked from this state earlier too, in fact, Rajasthani Cuisine is a regular feature at home and everyone enjoys this cuisine.
Kadhi is one of the most popular Rajasthani dishes, it is made with variations, similarly the Gatte ki Sabzi is a must. I have tried to keep the menu fuss-free which can be done in about 11/2 hours of time. The Gulab Jamuns however were store-bought.
For this particular Thali, I decided on the following menu, and I shall try to give you the links to the recipes I followed.
Palak ki kadhi
Tamatar ki launji
Gulab Jamun custard
Bharwa Lal Mirch ka Achaar
Let’s talk about these dishes –
Palak ki Kadhi
Palak ki Kadhi is a slow-cooked curry made with chickpea flour and yoghurt. This is finished with some finely chopped spinach.
This is a protein-rich curry and gets done in 20-25 minutes.
Jodhpuri Aaloo is baby potatoes that are tossed in a particular variety of spices and they make an excellent side dish.
Once the potatoes are boiled and peeled, this dish takes up just 5 minutes and is best served hot and fresh.
Capsicum Gatta is a unique dry side dish made with capsicum and steamed chickpea rolls.
The chickpea rolls can be prepared in advance, one can even freeze them. It’s a breeze to make the dish ones the gattas are ready. This is a Tarla Dalal recipe and you could check the video.
Ker and Sangri are two typical wild berries that grow in Rajasthan and the combination of both these makes an interesting delicious dish.
A little planning is required to make Ker Sangri, as both Ker and Sangri are dried items, they should be washed and soaked for at least 4-5 hours. Cooking the dish takes about 15 minutes.
Tamatar ki Launji
Tamatar ki Launji is a sweet and sour chutney or you may call it a pickle. It is one of the most popular Rajasthani condiment.
One of the most delicious chutney, the launji is made with fresh tomatoes and can be stored in the refrigerator for 4-5 days.
Korma Roti is an Indian flatbread from Rajasthan, made with lentils the roti is very nutritious.
For this, you need to grind and soak the lentils and then bind them with flour to make the dough. I adapted the recipe from here.
Qabuli Pulao is a variety of rice from the city of Jodhpur, Rajasthan. Vegetables, nuts and fried bread pieces are the highlights of this royal rice preparation.
Gulab Jamun Custard
Gulab Jamun Custard is a delicious dessert with a special Indian sweet Gulab Jamun served in a creamy custard. The Gulab Jamuns were store-bought, for the custard recipe you could check here.
Bharwa Lal Mirch ka Achar
Bharwa Lal Mirch ka Achar is a red chilly pickle that is stuffed with spices and preserved in mustard oil.
I am posting this under the theme Thali’s and Spreads, you all know it is my favourite theme. Come back tomorrow and the day after for more such Thalis.
I have given most of the links for the recipes and will share the rest in the upcoming posts.