Kitchen Konnections – The Royal Rajastani Thali – Rajbhog

The Royal Rajastani Thali – Rajbhog


Papad Chura
Moong Pakodi Chaat

Main Course
Shahi Ghatta Pearl Curry
Shahi Khazana Kofta
Beans fry
Panchmela daal
Bhindi fry ( Lady finger fry)

Khoba Roti in different style

Kesariya Pulav

Dessert :- 
Pinapple Rabdi
Paneer Gulab Jamun
Mango Coconut Laddoo
Lapsi ( Broken wheat Halwa)
Malai ghevar

Chocolate Paan Shots



Moong pakodi chat



1 cup  yellow moong dal soaked for 2 hours

1 tsp cumin seeds

1 tsp coriander seeds

1/2 cup boiled and cubed potatos

2 tbsp coriander leaves chopped

1/2 cup date and tamarind chatni

1/2 cup mint chatni

1 tsp red chilli powder

1/2 cup cup

1 tsp chat masala

1 tsp roasted cumin powder

1 tsp turmeric

1 tsp dry mango powder

1 tsp anardana powder

1 onion finally chopped

1/2 cup nylon sev

Oil for frying pakodi

Salt to taste

Grind soaked moong daal along with turmeric powder and salt and little bit of cumin seeds and coriander seeds to paste.

Heat oil and fry small pakodi with moong batter.

Once fried add them to warm water so pakodi will turn soft. And take them out after 5 mins

Now in plate

Add 4/5 pakodi, few pices of boilded potato and add mint and sweet chatni.

Add curd. Sprinkle a pinch of each  dry spice. And then sprinkle nylon sev on top and little bit of onion and coriander leaves and serve.



for bati:

2 cup wheat flour / atta

¼ tsp salt

¼ tsp baking powder

¼ cup ghee / clarified butter

water to knead

firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.

mix well making sure the dough is moist.

now add water as required and knead the dough.

pinch a small ball sized dough and roll.

place the rolled bati in each mould of appe pan.

cover and cook on low flame for 10 mins on each side.

 Dip the bati in ghee and serve.

for dal:

½ cup moong dal / green gram dal

¼ cup masoor dal / pink lentils

¼ cup chana dal / bengal gram dal soaked 30 minutes

¼ cup Arhar dal

2 tbsp urad dal

3 cup water

3 tsp ghee / clarified butter

 1 tsp cumin / jeera

1 tsp crushed coriander seeds

pinch hing / asafoetida

1 inch ginger and 1 tomato , 1 green chilli grind in fine paste.

¼ tsp turmeric

½ tsp kashmiri red chilli powder

1 tsp salt

1 cup water

2 tbsp coriander finely chopped

Mix all dals and wash them nicely.

Pressure cook them by adding 3 cups of water and turmeric powder.

Once cooked mash them completely.

In a pan heat ghee, add cumin seeds, hing and fry for a min

Add tomato paste and fry till oil seperated.

Add all the dry spices and mix well.

Now add cooked dals and add salt.

Adjust the thickness of dal using additional warm water if required.

Garnish with Coriander and serve hot with bati




3 cups wheat flour / multigrain flour

3 tbsp melted ghee clarified butter*

1/2 tsp salt

1 1/2 – 1 3/4 water approx * for kneading a stiff dough.


 Add salt, melted ghee to the flour and mix well.

 Rub the flour between your fingers so that entire flour is well coated with ghee.

 Add  little water at a time to knead a stiff dough..Let it rest covered for 15 -20 mins.

 Divide dough in 5 equal balls .

 Roll it approx .5 cm ” thick and round

 make the floral design with the tweezer or using your fingers.

 Place it on a heated non stick tawa. this needs to be roasted on low medium heat so it will be cooked completely on both sides.

 it takes aroun 8-10 mins for roasting perfectly this roti.

 Drizzle it with ghee once done and Serve with ghatte ki sabji or curry of your choice.




2 cup desicated coconut

3/4 cup mango pulp

1/2 cup condensed milk

1 tsp cardamom powder

1 tsp of ghee

 garnishing :-

1/2 cup desicated coconut

chopped nuts

  Heat a non stick pan. add coconut to it and roast it slightly for 2 mins until raw smell is gone.

remove it in a plate and keep aside.

in same pan add mango pulp and condensed milk and mix well. it will start boiling up.

add coconut and mix well. mixure will start leaving sides in 5 mins.

take it off the heat and add cardamom powder and let it be cool.

apply ghee on palms and try to roll small ladoo’s and then roll them on desicated coconut and garnish with nuts.

Chocolate Paan Shots – serves 6 shots3

For Paan  shots

1 cup vanila ice cream

5-6 betal leaves

1 tbsp sounf

1 tbsp colorful sounf and paan masala

2 tbsp gulkand

For chocolate puries

1/2 cup Semi sweet chocolate

6-7 Puffed puries

2 tbsp colorful sounf

1 tbsp gulkand

Colored sprinkls or tuti fruti

In mixure add all the ingredients from paan shots and mix well until well combined.

Now melt the chocolate using double boiler method.

Dip the puries in it and place them on butter paper and keep in freeze.

While serving stuff the puri with colorful sounf , tuti fruti and gulkand and serve with paan shots..

Should be eaten like pani puri by pouring paan shots in chocolate puri..

Tip:- sometimes betal leaves have very strong flavor so adjust vanila ice cream accordingly.

Enjoy… !!


26Sonali Khandekar loves Cooking and painting and is the Vice President at Citibank

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