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HomeIndianRajasthani Special Cuisine for Beginners - Daal Baati Churma Thali

Rajasthani Special Cuisine for Beginners - Daal Baati Churma Thali

Originating from the Marwar region in North India, this unique vegetarian cuisine is incomplete without Daal Baati Churma Thali, the star dish of Rajasthan. Students will learn how to make this delicious picnic food in 3 sessions of 90 minutes each, covering a range of dishes including bread, dumplings, lentils, and sweets. Sign up now to learn how to make this distinct food from an expert in Indian cuisine with 3 decades of experience.

  • Course Duration

    2 Weeks

  • Course Level


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US $42(1-on-1 Class)

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1 Week = 2 Classes

1 Class = 90 minutes

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    Educator Profile

    Sunita Minglani

    30 Years Experience

    From: India

    • Teacher Skill Keywords:

      Baking, cooking, Microwave cooking, Rajasthani Special Cuisine
    • Work Details

      Owner - Kitchen Craft Cooking School

    Course Details

    This course introduces students to the signature dish of Rajasthan, Daal Baati Churma Thali. Students will learn to make the following recipes: 

    • Panchmel daal — 'panch' means five, 'mel' means mixture, and 'daal' means lentils. So, Panchmel means a mixture of five lentils. Cooked and served with baati, rice, or any Indian bread.
    • Baati — This famous Rajasthani bread is traditionally cooked on firewood or Kandas but can easily be made in a convection oven. It's served dipped in clarified butter. 
    • Gattey ki Sabzi — Gattey is dumplings of gram flour, covered in a yoghurt based gravy. Goes well with both rice and any Indian bread.
    • Khatta-Khatta — This quick and light everyday meal goes well with rice, or can be consumed as a soup.
    • Tapporay — Served as an accompaniment, this quick and spicy green chili preparation adds freshness to the meal. 
    • Lahsun Ki Chutney — This chutney is prepared with dry red chillies and lots of garlic.
    • Churma — A traditional Rajasthani sweet! Typically served with Daal Baati and prepared by grinding baaties into fine powder, and mixing with Ghee (clarified butter) and powdered sugar.

    In addition to recipes, students will pick up tips and tricks from an expert chef that will elevate their cooking. This course is best for students who want delicious specialty food cooked from home. Students will have the opportunity to learn from a chef with nearly three decades of experience in Indian cooking. Receiving one-on-one attention from an accomplished chef provides guidance and direction for students to excel. Rajasthani Special—Daal Baati Churma Thali with Sunita Minglani provides students with a foundation in this regional cuisine from which students can build and make their own. 

    The ipassio edge: Students enrolling for this short term course on ipassio have the advantage of getting introduced to or learn the intricacies of an art form, from an experienced exponent of the art. Short term courses deal with creating a strong foundation on a specific topic. The syllabus of a short term course is predefined and ready before the commencement of the course. This gives students a clear understanding about the knowledge they will gain in the stipulated period of time, helping them in their planning and decision making. The class strength is limited to 5, ensuring that each student gets attention. A set of 5 individuals enrolling for a short term course encourages learning from peers and social interaction. This short term course bodes good for students passionate about learning, setting them up for the long term or advance level of learning.

    About Sunita Minglani: Sunita Minglani believes that food is essential to the body, but good food nourishes the soul. Based in Jaipur, India, Sunita has a passion for Indian cuisine and experimenting with new techniques and recipes. She has been teaching cooking classes for over two decades to students of all ages and levels of ability. Sunita Minglani runs her own cooking school, Kitchen Craft Cooking School, and hosts a cooking show on ETV called Rasoi Se. Cooking and instruction is not only her profession, but also her passion, and she’s excited to bring her considerable expertise and passion to students on impassio. 


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