TRADITIONAL THALI

Prep Time : 60 mins
Cooking Time : 2 hours

Sattu paratha,sem ki subji/broad beans subji,palak baingan charchari,coriander chutney,kheer and rasgulla
Sattu paratha
INGREDIENTS
Wheat flour - 2 cup
Ajawain - a pinch
Mangrail - a pinch
Salt - to taste
Oil - 1/2 cup
Water -  as required
For filling
Chana ka sattu - 1 cup
Very chopped onion - 1
Finely chopped green chillies - 2-3
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Ajawain - a pinch
Mangrail - a pinch
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
        Mix wheat flour, salt, ajawain and mangrail with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas. Cook  on hot tawa applying oil till both the sides are cooked and golden brown in colour.
Broad beans
INGREDIENTS
Broad beans or sem                              -                       250 gms
Potato or aloo                                       -                           4
Chopped tomato                                    -                           1
Turmeric powder                                   -                           1/2 tsp
Red chilli powder                                  -                            1 tsp
Garlic paste                                           -                           1 tsp
Methi seeds                                           -                           a pinch
Chopped green chillies                            -                             2
Chopped garlic clove                               -                              2-3
Mustard oil                                             -                             2 tbsp
Salt                                                        -                             to taste

METHOD
      Wash beans properly.Cut the edges of the beans on both side and cut into pieces.Peel and chop potatoes into small pieces and wash it
      Heat oil in a pan.Add methi seeds to crackle.Add potato, beans, turmeric powder, red chilli powder and garlic paste.Saute for 5 minutes and add tomato.
     Then cover with a lid and simmer the gas till the veggies are cooked.Add salt, green chillies and chopped garlic cloves and mix well.
      Serve hot with rice or chapties.

Baingan palak
INGREDIENTS
Eggplant/baingan                        -                        1
Spinach/palak                             -                         250 gms
Potatoes                                     -                         2

Chopped onion                           -                          1
Ginger                                       -                          1 inch stick
Garlic cloves chopped                 -                          2 - 3
Chopped green chillies                -                          2 - 3
Salt                                            -                         to taste
Oil                                             -                         1 tbsp
Turmeric powder                         -                        1/2 tsp
Cumin /jeera seeds                       -                        a pinch

METHOD
Wash and clean spinach,cut into pieces.
Also  wash and cut eggplant  and potatoes into small pieces.
Blanch it all the vegetables.

.
Heat oil in a pan,add cumin seeds to crackle.
Add onion n saute until golden in color'
Add chopped ginger,garlic and green chillies
 and turmeric powder n saute for one mins.
Add blanched veggies  and salt and mix well.
Serve with roti or rice.
Charchari
INGREDIENTS
Diced potato                                     -                               1 large
Chopped eggplant                            -                               1 cup
Chopped pumkin                              -                               1 cup
Chopped beans                                 -                               1 cup
Chopped ginga /ridge gourds           -                               1 cup
Chopped poi ki saag                         -                               1 cup
Chopped onion                                  -                              1 middle size
Ginger garlic paste                            -                              1 tsp
Panch phoron                                     -                             1/2 tsp
Coriander powder                              -                             1 tsp
Turmeric powder                               -                             1/2 tsp
Red chilly powder                             -                             1 tsp
Salt                                                    -                              to taste
Sugar                                                 -                              1/2 tsp
Oil                                                      -                             2 tbsp

METHOD
heat one tbsp oil in a pan.
Fry all the veggies in batches and strain it.
Again heat one tbsp oil in a pan.
Add panch phoren to crackle.
Add onion and stir fry 2 - 3 mins.
Add ginger garlic paste and saute for 1 mins.
Add all fried veggies and mix well.

Coriander chutney
INGREDIENTS
Chopped green garlic                           -                                    1 bowl
Chopped coriander leaves                     -                                    1/2 bowl
Chopped green chilly                           -                                    4 - 5
Lemon juice                                        -                                    1 tsp
Mustard oil                                         -                                    3 - 4 drops
Salt                                                    -                                    t0 taste

METHOD
Wash and chop the green garlic,green coriander leaves and green chilly.
In a blender add all the ingredients except oil and blend it.
To make a smooth consistency.
Add mustard oil and serve.
Kheer
INGREDIENTS
Milk                                  -                      1 ltr
Gobindbhog rice                 -                      1 /4 cup
Sugar                                 -                      2 tbsp
Cardamom powder              -                     a pinch
Raisins                               -                     1 tbsp
Crushed cashewnuts            -                      1 tbsp

METHOD
Boil milk in a thick bottom pan.
Once boiled,keep it in a low flame.
Add rice and stir in between for thickening the milk.
Cook well till it gets thick and rice is done.
Add sugar and mix well.
Add cardamom powder,cashew nuts and raisins.
Rasgulla

INGREDIENTS:

Milk                            - 1 ltr
Sugar                         - 1 cup
Water                         - 3 cup

Lemon Juice               - 2 tbsp

Cardamom powder    - a pinch

METHOD

Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.Mash the paneer well in order to get a smooth dough, divide the dough into 20 equal size balls, roll these balls in between your palm to get the shape of a rasgulla.

Now take a pressure cooker, add sugar, water and the prepared chenna balls and steam it. Simmer the gas for 15 minutes after first whistle of the cooker. After a while open up the cooker and you will find your chenna balls double in size and floating on the syrup.

Add cardamon powder and here your Rasgullas are ready.