Rajistani Thali

For Daal:

Pre-soak red lentils.

Add tomatoes, onions, salt, red chili, turmeric and garlic in it and cook to softness.

When the lentils are well cooked then transfer it in a grinder and grind.

In a pan take red chili whole, cumin and curry leaves and make bhagaar, pour it on the lentil and red lentils is ready.

For Mix Sabzi:

Fry the onions in oil to light brown.

Add garlic paste, tomatoes, red chilies, all spice, and turmeric and sauté.

After add all the vegetables, mix and then sauté.

Add half cup water and cook until the vegetables are cooked.

For Baghaar Raita:

Add half cup water in yogurt and beat.

In a pan add oil and put red chili whole, cumin, salt and curry leaves and make bhagaar.

Add yogurt in it and cook for 2 – 3 minutes.

Bhagaar raita is ready.

For Kheer:

Heat the milk.

Add crushed rice and sugar and cook well.

When the mixture turns thick then put almonds, pistachio, and silver covering on it.

Kheer is ready.

For Rice:

In a pan take oil.

Add green chilies, cumin, salt, curry leaves, boiled rice and yellow food color and toss.

Rice is ready.

For Poori:

Put ghee, and salt in flour and make dough.

In a pan take oil and fry the pooris.