TRADITIONAL THALI

Prep Time  :  60 mins
Cooking Time : 2 hours

Steamed rice,arhar dal,aloobaingan tamatar ki subji,aloo gobi and matar ki subji,pudina chutney,mooli,green chilly and sohan papdi
STEAMED RICE

Wash the rice and soak for half an hour.
Pressure cook the rice with two cups of water
After three whistles switch off the flame.

Arhar ki dal
INGREDIENTS
Arhar dal/toor dal - 1 cup
Water - 2.5 cup
Salt - to taste
Turmeric powder - 1/4 tsp
For tempering
Finely chopped onion - 1 medium size
Finely chopped tomato - 1 medium size
Finely chopped ginger - 1/4 tsp
Finely chopped green chilly - 1/4 tsp
Finely chopped coriander leaves - 2 tbsp
Red chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Clarified butter - 2 tbsp

METHOD
Soak toor dal for two hours.
Pressure cook toor dal with salt ,turmeric powder and 2.5 cup of water.
After 3 - 4 whistle turn off the flame.
Heat clarified butter in a pan.
Add asafoetida and cumin seeds to crackle.
Add onion and ginger and saute till transparent.
Add tomato,green chilly and red chilly powder and cook for one to two mins

ALOO BAINGAN TAMATAR KI SUBJI

 INGREDIENTS

Aloo/potato                                -             4 potato

Baingan /eggplant                          -          2 eggplant

Red chilli powder             -                       1 tsp

Turmeric powder              -                       1 tsp

Garlic paste                      -                       1 tsp

Panchphoran                     -                      1/2 tsp

Asafoetida                          -                      a pinch

Salt                                 -                      to taste

Oil                                  -                        2 tbsp

Tomato                           -                        1 nug

METHOD

      Wash and peel the potato and cut into four pieces

     Wash and cut the baingan into pieces.

Chopped coriander leaves for garnish

 Heat the oil in a pressure cooker add asafoetida and pachphoran to crackle.Add potato, bringal, tomato and all the spices and steam it.When the pressure cooker release the whistle switch off the gas.After some time we open the cooker lid.Add salt and mix well.

    Garnish with coriander leaves and serve.

ALOO GOBI AND MATAR KI SUBJI

INGREDIENTS

Cauli flower or gobi                              -                      1/2 kg florets

Potato or aloo                                        -                        6

Matar or peas                                         -                      1/2 cup

Chopped onion                                       -                          1

Chopped green chillies                            -                          2

Turmeric powder                                    -                         1/2 tsp

Coriander powder                                    -                          1 tsp

Red chilli powder                                    -                          1 tsp

Ginger garlic paste                                   -                         1 tsp

Chopped tomato                                       -                         1

Oil                                                          -                         2 tbsp

Cumin seeds                                            -                         a pinch

Garam masala                                           -                        a pinch

Salt                                                          -                         to taste

Chopped coriander leaves                           -                         1 tbsp

METHOD

      Firstly chopp all the veggies and wash it.Heat oil in a pan fry the cauliflower and strain in a paper napkin.

   Again heat oil in a pan add cumin seeds to crackle.Add onion and fry till light brown.Add ginger ,garlic paste,all the spices and tomato and add some water n saute for 4-5 minutes in medium flame.

        Fry the spices till oil starts to leave the sides.Add cauli flower pieces, potato and peas  and stir

fry. .Add 1 cup of water, salt and green chillies for gravey and boil it.

        Then cover with a lid and simmer the gas till the veggies are cooked.

      Ganish with coriander leaves and serve hot with chapties

MINT CHUTNEY

INGREDIENTS

Fresh mint leaves                               -                             100 gms

Garlic cloves                                      -                             6 - 8

Green chillies                                     -                              5 - 6

Raw mango                                        -                              1

Salt                                                    -                              to taste

Mustard oil                                         -                              1/2 tsp

                                                     

METHOD

Wash drain and chop mint leaves.

Remove the skin of the mango and chop it.

Blend all the ingredients except oil to a smooth consistency.

Add mustard oil and serve it.

SOHAN PAPDI

INGREDIENTS

Gram flour  -  1 cup

All purpose flour  -  1 cup

Sugar  -  2 cup

Water  -  1 cup

Clarified butter  -  1 cup

Cardamom powder  -  1 tsp

METHOD

Heat clarified butter in a pan.

Roast the gram flour,all purpose flour on medium flame until light brown in color and give out the fragrance.

After stirring for 10 - 15 mins turn off the flame and keep aside.

In the same pan heat sugar and water and bring to boil till sugar dissolves and get 2 and half thread consistency.

Mix the roasted gram flour and all purpose flour in the sugar syrup beat until it forms flakes.

Pour into greased plate.

After half an hour cut into diamond shape.

Note : Sugar syrup will form a ball when dropped into cold water and when removed from the water can be easily flattened.

Getting a correct sugar syrup consistency is the most important.