Rajasthani Platter( Rajasthani Thali)

Rajasthani Cuisine  refers to the cuisine of Rajasthan,India.  Rajasthani cuisine is based on  of royal cooking,lots of pure ghee use in cooking,artistic cooking.Jaljeera (spiced lemonade)is  most famous drink in Rajasthani cuisine, Platter/Thali is made with,salad.bread,rice,dal,khichdi,curry,dessert,chutney means sweet,salty,sour  all flavors in one platter with healthy salad and drinks.In Rajasthani cuisine  bread(roti) are small in size.Maize(Corn),Chick pea,Millet  based food  is part of Rajasthan cuisine.Carom seed,Cumin seed main spice used in lots of recipes.

Menu-

• •  Dal Baati(baked wheat flour  flaky round ball  with  spicy mix lentils)
  • Khoba roti(Artistic ,thick ,crispy ,wheat flour bread)
  • Mawa Puran Poli(Dry fruits and mawa stuffed small wheat flour bread)
  • Salad
  • Gatta pulav(Flavored rice made with spicy chick flour dumpling)
  • Kathiwadi khichdi(rice and lentils cooked with vegetables and spices)
  • Phulka(soft wheat flour bread)
  • Missi roti
  • Pickle
  • Lobia curry(Black eyed  beans cooked with tomato onion gravy)
  • Govind gatta curry(Cottage cheese stuffed gatta cooked in onion yogurt gravy.
  •   Mango Dal dhokli( wheat flour and chick flour stripes cooked in tangy mango lentils)
  • Methi- Pappad Curry(Pappad cooked  with soaked fenugreek seed and yogurt gravy)
  • Corn Paneer Curry(Cottage cheese  cooked with flavored corn cream gravy)
  • Corn Halwa(fresh corn cream cooked with milk and dry fruits)
  • Churma ladoo(Ladoo made with deep fried wheat flour  baati,dry friuts)
  • Dahi Mangodi(Mung lentil  fritters deep in yogurt and topped with pomegranate)
  • Lychee rabri(Fresh lychee with sweet  low flame cooked ,reduced milk)
  • Fruit punch
  • Jaljeera(spicy cumin mint flavor lemonade)

Dal Baati

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Rajasthani food is incomplete without jewel dish of Rajasthan Dal- Baati- Churma.  flaky round salted baati made with wheat flour and baked in tandoor/oven.Baati served  with  panchmel dal and ghee.

Ingredients(serving- 4 platter)

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For Baati-

• Wheat flour-1 cup
• Semolina-1/2 cup
• bengal gram flour-1 tbsp(optional)
• Salt- 1/2 tsp( as per taste)
• Ghee-2 tbsp
• Carom seed-1/2 tsp
• Curd- 1 tbsp(optional)
• Baking powder-1 pinch
• Hot water-1/2 cup

For Dal-

• Tuar dal,split bengal gram,split green gram(mix)-1 cup
• Urad dal-1 tbsp
• Whole green gram-1 tbsp
• Cumin seed – 1 tsp
• Asafoetida-1 pinch
• Tomato-1 tbsp chopped(optional)
• Red chili powder-1/2 tsp
• Garam masala-1 tsp
• Turmeric powder-1/2 tsp
• Whole red chili-1
• Bay leaf-1-2
• Coriander leaves-1 tsp finely chopped
• Tamarind pulp-1 tbsp
• Whole red chili-1
• Ghee-2 tbsp
• Salt-1/2 tsp as per taste

Method

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Step 1 – In a bowl  take flour,semolina,bengal gram flour,salt,carom seed,baking powder and mix it add  ghee and mix it proper  add curd and hot water slowly and kneed it, use as possible as less water,make tight dough.cover dough and keep aside for 10 minutes.

Step2- After 10 min make small lemon size ball from dough and round it with palm and keep in baking tray. Keep baking tray in 190 degree preheat oven and bake 10 minutes .Turn baati other side and again bake10-15 till flaky and brown.Take hot baati and pour ghee on it and keep aside.

Step3-Wash all dal with 3-4 times and keep in pressure cooker.Add 4 cup water and pressure cook for3-5 whistles,reduce flame and cook in low flame for3-4 minutes,keep aside.In a bowl take chili powder,turmeric powder,coriander powder,garam masala and 2 tbsp water mix well,keep aside.

Step4- Heat ghee in a pan add,asafoetida cumin seed when seed crackled add clove,bay leaves,Whole red chili,chopped tomato ,add spice mix and cook 30 seconds,add tamarind pulp mix well.

Step5-Add cooked dal and salt mix well,cook in low flame for 3-5 minutes,remove from heat garnish with coriander leaves.Dal Baati is ready ,keep aside.

Khoba Roti

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Rajasthani Khoba  roti is  very impressive and delicious,little  thick roti,crispy outside in soft inside made with wheat flour and cumin seed.Khoba roti cooked in low flame .

Ingredients(serving- 4 platter)

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• Wheat flour-1 cup
• Salt- 1/2 tsp( as per taste)
• Ghee-2 tbsp
• Cumin seed-1/2 tsp, crushed
• Hot water-1/2 cup

Method

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Step 1 –In a bowl take flour ,salt cumin seed and ghee mix well add little hot water and make soft dough,cover dough for 20 minutes.Divide dough in 8 parts and make small round ball.

Step2- Dust little flour and flatten each ball with rolling pin.Heat skillet on very low flame.

Step3-Place roti on skillet and cook 1-2 minutes ,then flip it.Make impression with help of thumb and finger  on top of roti,complete circle .Make impression all over roti also keep flame very low,cook 2-3 minutes.turn it and cook other side for 1 minute.Take roti and cook in direct in gas flame both side.Keep roti  in serving plate pour  ghee on it.

Mawa Puran Poli

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Rajasthani  Puran poli is made with wheat flour and mawa ,it is small in size and amazing delicious.

Ingredients(serving- 4 platter)

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For outer cover(Wheat flour base)

• Whet flour-1 cup
• Salt- 1/2 tsp( as per taste)
• ghee-1/2 tsp

For Stuffing

• Mawa-2 tbsp
• Cardamom powder-1/2 tsp
• Mix dry fruits -1 tbsp finely chopped
• Powder sugar 1 tbsp
• Saffron-some strands

Method

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Step 1 –In a bowl take flour ,salt and ghee mix well add little water and make soft dough,cover dough for 20 minutes.Divide dough in 8 parts and make small round ball.

Step2-In a bowl take mawa,saffron,cardamom powder,powder sugar,dry fruits mix well,keep a side.

Step2-  Dust little flour and flatten each ball with rolling pin,keep little stuffing on center and close it proper.(roll it again if need) . Heat skillet on low flame.

Step3-Place puran poli on skillet and cook 1-2 minutes ,then flip it.keep flame very low,cook 2-3 minutes on other side till puran poli puffed up.Puran poli is ready keep aside.

Gatta pulao

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Rajasthani Gatta pulao is royal rajasthani pulao  made in every festival and special occasion.Basmati rice cooked with chickpea dumpling with spices.

Ingredients(serving- 4 platter)

For Gatta-

• Gram flour-1 cup
• Yogurt-1tbsp
• Cooking oil-1 tsp
• Salt-1/2 tsp
• Red chili powder-1/2 tsp
• Coriander powder-1/2 tsp
• Garam masala-1/2 tsp
• Carom seed-1/3 tsp
• Kasuri methi-1 tsp

For Pulao

• Basmati rice-1 cup(washed and soaked for 30 minutes)
• Ginger and garlic paste – 1 tsp
•  Garam masala – 1/2 tsp
• Onion-1 cup finely chopped
• Cumin seed-1 tsp
• Whole Red Chili-1-2
• Bay leaf-1-2
• Cashew nut-6-7
• Clove-1-2
• Whole black pepper-1/2 tsp
• Tomato puree-1 tbsp
• Yogurt-1tbsp
• Salt- As per taste
• Coriander leaves-1 tsp finely chopped
• Cooking oil -2 tbsp

Method

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Step 1 –In bowl take  all  ingredients of gatta,mix well add 1-2 tbsp water and make smooth dough,cover it keep aside for 10 minutes.

Step 2 –Take 4-5 cup water in big bowl and boil it.

Step 3 –Make4 inch long,60 inch diameter rolls from dough,make all roll similar way keep roll in hot boiling water and cook in 10-15 minutes till knife comes out clean,take out roll from water and keep in plate,cool it completely.Cut rolls in to small chunks.

Step 4 -Heat nonstick pan add 2 tbsp oil add chunks and fry it 1 minute then keep in plate all chunks.In similar pan add   cumin seed ,when seed crackled add bay leaf,clove,black peppercorn,cashew nut  saute it 10 seconds,add onion cook 2 minutes, add ginger garlic paste, cook 1 minutes add tomato puree mix well  cook 2 minutes then add yogurt mix it.

Step5- add gatta chunks,rice and salt mix it cook in low flame for 3-5 minutes add 1 cup boiled water mix it gentle cover and cook in low flame till rice absorb all water remove from heat.Cover it for 10 minutes ,garnish with chopped coriander leaves.Gatta pulao is ready keep aside.

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Kathiyawadi Khichdi

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Kathiyawadi Khichdi is spiced vegetable khichdi ,  also one pot meal.

Ingredients(serving- 4 platter)

• Rice-1 cup
• Tuar dal-1/2 cup
•  Garam masala – 1/2 tsp
• Onion-1 cup finely chopped
• Carrot,green peas,brinjal( mix)-1 cup chopped
• Cumin seed-1 tsp
• Mustard seed-1/2 tsp
• Tomato -2 tbsp chopped
• Salt- As per taste
• Coriander leaves-1 tsp finely chopped
• Cooking oil/ghee -2 tbsp

Method

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Step 1 -Heat pressure cooker add ghee/oil ,add mustard seed  cumin seed ,when seed crackled, add onion cook 2 minutes,  cook 1 minutes add tomato  mix well  cook 2 minutes then add mix vegetable cook 2 minute, add,dal and rice and salt mix it,cook till 3-4 whistles,then cook in low flame for 3-5 minutes .garnish with chopped coriander leaves. Kathiyawadi Khichdi is ready,garnish with coriander leaves ,keep aside.

Phulka/ Roti

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Phulka /roti is  flatbread made from wheat flour,salt.

Ingredients(4 platter)

• Whole wheat flour – 2 cup
• Salt-1/3 tsp

Method

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Step 1 – Mix flour and salt  in a bowl then add water and make soft dough(knead 10 minutes), cover it and keep aside for 10 minutes.

Step 2 – Take small lemon size ball from dough and roll it  using dry wheat flour and roll it into small circle.Heat griddle and place roti and cook in  medium flame.  Cook 30 seconds then turn it cook other side 60 seconds.

Step3- Transfer roti in direct open flame ,phulka will puffed up( like balloon) cook both side.Phulka /  Roti is ready serve direct in platter.

 

Rajasthani Missi Roti

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Rajasthani Missi roti is  flatbread made from wheat flour, gram flour and flavored with carom seeds and spices.

Ingredients(serving-4 platter)

•  Bengal gram flour – 1/2 cup
• Whole wheat flour – 2 cup
• Carom seed-1/2 tsp
• Mango powder– 1/2 cup
• Salt – 1/2 tsp to taste
•  Red chili powder – 1/2 tsp
• Ginger paste – 1 tsp
•  Cumin powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Wheat flour  for rolling
• cooking oil/clarified butter-1 tbsp

Method

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Step 1 – Mix all ingredients  in a bowl then add 1 tsp oil and make semi soft dough with  water  (knead 10 minutes), cover it and keep aside for 30 minutes.

Step 2 – Take lemon size ball from dough and roll it  using dry wheat flour and roll it into small circle.Heat griddle and place roti and cook in low medium flame.  cook proper in both side  2-3 minutes till it becomes golden brown  in both sides.Missi Roti is ready serve direct in platter.

 

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Lobia Curry

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Lobia Curry  is very simple and healthy curry  and perfect combination with roti/rice and khichdi.

Ingredients ( serving-4 platter)

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• Lobia-1 cup
• Tomato puree-3-4 tbsp
• Cumin seed-1/2 tsp
• Onion-2  grated
• Asafoetida/hing-1 pinch
• Red chilli-1 tsp
• Ginger and garlic paste-2 tsp
• Garam masala-1/2 tsp
• Dry mango powder/ pomegranate powder-1/2 tsp
• Whole clove-3-4
• Whole black paper-3-4-
• Bay leaf-1-2
• Salt- to taste
• Cashew nut powder-1tbsp
• Cooking oil-1 tbs

Method

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Step 1– Wash and soak lobia for 3-4hours.

Step 2–  Keep lobia in pressure cooker add 1/2 tsp salt, 3 cup water,  close lid and give 2 to 3 whistles then keep in low flame for 2 to 3 minutes,remove from heat and cool it.

Step 3 – Heat nonstick pan add oil ,in  hot oil add,hing ,cumin seeds,bay leaf,then add grated onion fry until turns brown ,add ginger garlic paste  cook  until rawness gone,add all spices red chili powder, mango powder,cashew nut powder ,gram masala,salt,then add  puree, mix it proper and cook 2 to 3 minutes until oil float on tomato then add boiled lobia with water mix it and cover it cook on low flame for 5 to 6 minutes .Remove from heat,Lobia curry is ready ,keep aside

Govind Gatta Curry

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Govind gatta is one of most popular curry in Rajasthani Cuisin.Cottage cheese stuffing made round gatta dumpling ,cooked with yogurt  and spices.

Ingredients (servings-4 platter)

for Govind Gatta

for outer layer of gatta

• Gram  flour-1 cup
• Yogurt-1tbsp
• Cooking oil-1 tsp
• Salt-1/2 tsp
• Red chili powder-1/2 tsp
• Coriander powder-1/2 tsp
• Garam masala-1/2 tsp
• carom seed-1/3 tsp
• For stuffing-

• • Paneer –3 tbsp crumbled
  • Raisins – 1 tbsp finely chopped
  • Cashew nut – 2 tbsp finely chopped
  • Coriander powder – 1 tsp finely chopped
  • Cumin powder – 1 tsp
  • Red chili powder-1/2 tsp
  • Black paper powder – 1/2 tsp
• Gravy
  • Cooking oil -2tbsp
  • Onion – 1 finely chopped
  • Tomato – 1 tbsp finely chopped
  • Mustard seed – 1 tsp
  • Red chilly powder – 1 tbsp
  • Garam masala – 1 tsp
  • yogurt-1/2 cup
  • Bay leaf-1-2
  • Black peppercorn5-6
  • Kasuri methi-1 tbsp

Method

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Step 1 –In bowl take  all of gatta ingredients ,mix well add 1-2 tbsp water and make smooth dough,cover it keep aside for 10 minutes.In bowl take all stuffing and mix well keep aside.

Step 2 –Take 4-5 cup water in big bowl and boil it.

Step 3 –Make small lemon size ball from dough .Flatten with hand ,put 1 tsp stuffing and close properly.roll it and make round ball.,make all boll similar way keep boll in hot boiling water and cook in 10-15 minutes till knife comes out clean,take out roll from water and keep in plate,cool it completely.

Step 4 -Heat nonstick pan add 2 tbsp oil  fry  gatta ball till golden brown it will take 4-5 minutes.  then keep in plate .In same pan add   cumin seed ,when seed crackled add bay leaf,add onion cook 2 minutes, add ginger garlic paste, cook 1 minutes add tomato puree mix well  cook 2 minutes then add yogurt mix it add gatta, salt mix it cook in low flame for 3-5 minutes ,garnish with chopped coriander leaves.Govind Gatta is ready keep aside.

 

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Rajasthani dal dhokli

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Mango Dal Dhokli is popular rajasthani  dish in which spicy wheat Flour  dhokli cooked with tangy sweet dal.

Ingredients(serving-4 platter)

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• Tuar dal – 1/2 cup soaked for 30 minutes
• Garlic-3-4 cloves
• Turmeric powder-1/2tsp
• Tomato – 1/2 cup finely chopped
• Red chili powder – 1/2 tsp
• Salt – 1/2, tsp to taste
• Whole red chili – 2
• curry leaf-4-5
• Mustard seed-1/2 tsp
• Pinch of asafoetida
• Ripe mango-2 tbsp finely chopped
• Cumin seed – 1/2 tsp
• Fresh coriander leaves-1tsp finely chopped
• Cooking oil/clarified butter-1 tbsp

For dhokli-

• Wheat flour-1/2 cup
• gram flour-2 tbsp
•  carom  seed-1/3 tsp crushed
• oil-1 tsp
•  salt-1/3 tsp

Method

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Step 1 –In pressure cooker take Wash dal and pressure cook with 2 whistles then cook2-3 minutes on low flame.

Step2-Mix all ingredients of dhokli in a bowl add little water and make soft dough.Roll out dough like roti and cut in to pieces,keep aside.step3-take large pot and add 3-4 cup water when water boiled add dhokli cover it and cook12-15 minutes in medium flame.take out dhokli from water and pour in to dal.

Step3– Heat oil in nonstick pan and add mustard seed. When seed crackle add cumin seed, asafoetida, whole red chili,curry leaf, ,add ,add red chili powder, salt,turmeric powder,tomato, cook it 2-3 minutes. mix it proper pour this tampering into dal-dhokli and cook it 5-6 minutes in low flame.Now Dal Dhokli is ready,add chopped ripe mango mix well, garnish with fresh coriander leaves,keep aside.

Methi- Pappad  Curry

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Methi Pappad Curry is flavorful curry made with fenugreek seed and pappad and cooked in yogurt base gravy.

Ingredients (serving- 4 platter )

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• Urad pappad-3-4 pieces
• Yogurt – 2 cup
• Chickpea flour – 1 tsp
• Salt – 1/2 tsp
• Mustard seed – 1 tsp
• Turmeric powder-1/2 tsp
• Red chili powder-1/2 tsp
• Onion – 1/2 cup, sliced
• Methi seeds(Fenugreek seed)-2 tbsp,soaked 2-3 hours in water
• Green chili-2-3 finely chopped
• Dry fenugreek leaves(Kasuri methi)-1 tbsp

• Coriander leaves for garnishing

Method

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Step 1-Heat 1 tsp oil in pan then add mustard seed, when seed crackled,fenugreek seeds, add onion cook 2-3 minutes till it gets golden brown in color,add all spices,kasuri methi and gram flour and mix it. Add yogurt stir it quickly. Cook for 2-3 minutes in medium flame. Add Pappad(break pappad in to small pieces) and cook in low flame 2 minute. Methi-Pappad curry is ready ,garnish with coriander leaves and keep aside.

 

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Paneer Corn Curry

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Rajasthani Paneer  Corn curry is absolutely delicious curry paneer cooked with corn cream and spices.

Ingredients (serving- 4 platter )

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• Paneer-8 rectangular big pieces
• fresh corn kernel -1 cup
• tomato -1 /2 cup chopped
• Cashew nut paste-1 tbsp
• Salt-1/2 tsp
• Red chili powder-1/2 tsp
• Bay leaf-1-2
• Green chili-1 tsp finely chopped
•  Kasuri methi-1 tsp
• Onion-2 tbsp finely chopped
•  Ginger garlic paste-1/2 tsp

Method

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Step 1-Take corn kernel and make fine paste in grinder( if need ,strain it and collect cream puree)Keep aside.

Step2-Heat oil in a pan,and fry paneer 60 seconds ,keep fried paneer in bowl of water.

step3-In same pan add cumin seed when seed crackled add bay leaf,and onion cook it1-2 minutes add ginger garlic past and all spices mix it add corn cream and mix well cook 2-3 minutes in low flame add paneer and cashew nut paste and cook 2-3  minutes,add kasuri methi.Remove from heat garnish with chopped green chili.Paneer Corn Curry is ready,keep aside.

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 Corn Halwa

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Corn Halwa is  originated from Rajasthan.It is a healthy, delicious dessert; which is served in Rajasthan every party/wedding. Now a days it has become popular all over India .

  Ingredients (serving-4 platter)

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• Fresh corn kernel-1 cup
• Saffron – a few stands
• Milk – 1cup
• Ghee – 2 to 3 tbsp
• Sugar – 1/2 cup
• Cashew nut – 7 to 8
• Raisin-10-12 pieces
• Cardamom powder – 1/2 tsp
• Pistachio-1 tbsp finely chopped

Method

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Step 1 –In grinder take corn kernel make fine paste.. Take milk and dissolve saffron   keep aside.

Step2- Heat ghee in non stick pan add corn cream and cook in medium flame for5-7 minutes.Add sugar and milk cook 8-10 minutes with continuous  stirring.add dry fruits add cardamom powder and dry fruits,cook till halwa look dough consistency.Remove from heat.Corn Halwa is ready,keep aside.

 

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Churma Ladoo

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 Churma laoo made with non salted deep fried wheat flour baati and dryfruits

  Ingredients (serving-4 platter)

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• Wheat flour-1 cup
• Saffron – a few stands
• Semolina- – 1/2cup
• Ghee – 2 to 3 tbsp
• Sugar/jaggery – 1/2 cup
• Cashew nut – 7 to 8
• Raisin-10-12 pieces
• Cardamom powder – 1/2 tsp
• Dry grated coconut-2 tbsp
• Pistachio-1 tbsp finely chopped
• Cooking oil/ghee for deep fry

Method

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Step 1 –In a bowl take flour ,semolina and 1 tsp ghee and make tight dough with less amount of water.Make small ball from dough.

Step2- Heat sufficient  ghee/oil in non stick pan for deep frying add dough boll and deep fry i till crispy golden brown in all sides.

Step3.Take all fried ball in grinder and grind it  fine  ( churma) keep aside.

Step4-,In nonstick pan add ghee ,when ghee melt add sugar/jaggery and 1 tbsp water mix well  cook 2-3 minutes with stirring, dry fruits,saffron,coconut,churma and mix well make round ladoo .Churma ladoo is ready keep aside.

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Dahi Mangodi

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Mangodi (moong dal vadi) is popular in North India. It is healthy and delicious , easy to digest ,usually  eaten in winter.

Ingredients ( serving- 4 platter)

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For Mangodi

• Split yellow moong dal-1 cup
• Cumin seed- 1 tsp
• coriander seed-1 tsp
• Semolina-1tbs(optional)
• Salt-1tsp(to taste)
• Onion-1/2 cup finely chopped
• Garlic-3-4 cloves finely chopped
• Red chili flakes-1 tsp
• Cooking oil – For deep frying
• Fennel seed-1tsp

For Chaat-

• Yogurt-1 cup
• Pomegranate-1/2 cup
• Coriander leaf-1 tbsp finely chopped
• Salt-1/4 tsp
• Red chili powder-1/4 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black paper powder-1/2 tsp

Method

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Step 1 – Wash and soak the moong dal for 2 hours  in lots of water.Roast cumin seed and coriander seed and make coarse powder keep aside.

Step 2 – In grinder take dal grind coarsely add 1-2 tbs water,keep aside.

Step 3 –Take batter in bowl and add salt, semolina, , red chili flakes, fennel seed, cumin -coriander coarse powder,onion,garlic and mix it. Cover the batter and keep aside for 20 minutes.

Step 4 – Heat oil for frying on medium hot oil,take small lemon size ball  for vada.

Step 5– Slid the vada in hot oil fry in low medium flame  until both side crispy and golden brown.

Step6 – Take out vada and keep in tissue paper and fry all vadas in similar way.

Step7-Take yogurt,salt all spices and mix well  add mangodi mix it garnish with pomegranate seed and coriander leaf, dahi mangodi  it ready keep aside.

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Lychee Rabri

Lychee Rabri is delicious combination of rabri with lychee.

Ingredients ( serving- 4 platter)

• Milk – 1 liter
• Saffron –  Some threads
• Cardamon powder – 1tsp
• Sugar  – 2 tbsp
• Rose water – 1 tsp (Optional)
• Lychee-1 cup finely  chopped

Method

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Step1 –  Take milk in a bowl and boil it until its volume gets reduced to 1/3 of its original volume(it will take 30 t0 35 minutes). Add sugar, saffron, rose water,cardamom powder and cook 2 minutes.Remove from heat and cool it 20 minutes ,add chopped Lychee and mix well.Keep in fridge for 30 minutes,Lychee Rabri is ready,keep aside.

Fruit punch

Fruit punch is refreshing juice made with mix fruits, mix juices, sparkling water/carbonated drinks.

• Ingredients ( serving- 4)

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  • Fresh juice (orange,pomegranate,lime,Lychee)-3 glass
  • Mix fruits(Pomegranate,orange,Lychee,Cherry
  • Sparkling water-1 glass
  • Ice cubes

  Method

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  Step 1 –Mix everything and pour in to glass ,fruit punch is ready ,keep aside.
  

  Jaljeera

• Ingredients ( serving- 4

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  • Jaljeera powder-4 tsp
  • Cold water-4 glass
  • lemon juice-2 tsp
  • Mint paste-1/2 tsp
  • Ice cubes

  Method

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  Step 1 –Mix everything and pour in to glass Jaljeera is ready ,keep aside.
  

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