Sunday 26 November 2017

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.

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