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Rustic Platter
Rustic Platter

Before you jump to Rustic Platter recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons why this is so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. While we’re always being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most people typically assume that healthy diets call for much work and will significantly change how they live and eat. It is possible, though, to make some simple changes that can start to make a positive impact to our daily eating habits.

In order to see results, it is definitely not essential to drastically change your eating habits. Even more important than entirely altering your diet is just simply substituting healthy eating choices whenever possible. As you become accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than you used to. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

Evidently, it’s not hard to start incorporating healthy eating into your daily routine.

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 that.

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