Steps to Make Any-night-of-the-week Rustic Platter

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Before you jump to Rustic Platter recipe, you may want to read this short interesting healthy tips about Tracking Your Meals: The Right Way to Do It.

When you go on a diet one of the very first things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping your food record not only helps you see clearly what you are having, it helps you see what you are not eating. One example is that, after monitoring your nutrition for a few days you may realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Writing all of it down can help you see exactly which parts of your diet plan really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

Write down exactly what time it is when you eat. This can help you determine when you feel the most hungry, when you are vulnerable to snack and what you can do about it. Youll see, for example, that though you eat lunch at the very same time every day, you also--without fail--start to snack as little as an hour later, every day. You should also be able to see whether or not you are eating since youre bored. This is very important because, once they are revealed, you can find other ways to fill those moments than with unhealthy foods.

What sort of spirits are you in whenever you eat? Write it down! This helps you determine when you use meals to help soothe emotional issues. It also makes it possible to see clearly which foods you are inclined to choose if you are in certain moods. Many people will reach for junk foods whenever we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this enable you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got insight from reading it, now lets 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 make Rustic Platter:

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