Anjana & Neha are from the royal state of Rajasthan (Jaipur) who share a passion for cooking for friends and family. On the auspicious festival of Diwali, they have teamed up to bring you a much-loved traditional Rajasthani festival meal: ‘Daal-Baati-Churma’. Their hope is to convey the flavour and spirit of a Rajasthani village celebration (Chokhi Dhani), and offer their fellow Torontonians a chance to participate in a unique cultural experience.
Anjana & Neha’s Rajasthani Thali consists of:
Daal – A mixture of five different lentils is cooked slowly with garlic, chili, onions, tomato and spices.
Baati – Baked in tandoor/oven, this is the quintessential item of the Rajasthani thali. The dough for baati is made from wheat and chickpea flour. It is essential to dip the baati in desi ghee (clarified butter) before taking a bite.
Churma – Dal-baati is incomplete without the quintessential “Churma”. Churma is prepared by grinding or crushing bati into a fine powder using a grinder and then thoroughly mixing it with melted ghee, sugar and dry-fruits.
Aloo Pyaz Sabzi – Potatoes slowly simmered with onions in a gravy flavored with whole Indian spices such as pepper, clove, cardamom,cumin, coriander, bay leaves (known as khada masala). Served with white basmati rice
Add a selection of traditional condiments and accompaniments including: papad, aachar, makhan, shakar, jaggery
A delicious sweet dish that is made of concentrated milk flavored with cardamom powder, saffron, almonds and cashew nuts
Chach (welcome drink) – Tangy buttermilk flavoured with cumin and coriander; similar to a savoury lassi.
Anjana Meel & Neha Khandelwal are both engineers by profession, but love to cook for family and friends. They enjoy researching and experimenting with the vast range recipes from their home country, India, as well as discovering vegetarian dishes from around the world.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.