SATVIK THALI

Prep Time : 30 mins
Cooking Time : 60 mins

Radhabhallavi puri,aloo gobi without onion garlic,dry chana masala,suji halwa,and dahi
Radhabhallavi puri
INGREDIENTS
All purpose flour  -  1 cup
Split urad dal  - 1/2 cup
Split moong dal  -  1/4 cup
Gram flour  - 2 tbsp
Ginger paste  -  1/4 tsp
Fennel seeds  -  1/4 tsp
Green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/tsp
Asafoetida  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl add all purpose flour,salt,sugar,2 tbsp oil and mix well.
Make a soft dough with the help of water.
Soak split urad dal and split moong dal for 3 - 4 hours.
Drain and make a paste.
Heat oil in a pan.
Add asafoetida and gram flour and roast it.
Add split urad dal paste,ginger paste,fennel seeds,red chilly powder,green chilly and salt and stir fry for 4 - 5 mins.
Now stuffing is ready.
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or low.
Now divide the dough into equal size balls.
Now  flatten the balls with your palm.
Place a small ball of stuffing in the center and seal it properly.
Now roll the balls.
It should be thick.
Place the puri into the hot oil for frying
Fry in small batches.
Deep fry in medium hot oil until golden n crispy.
Drain and serve.
Aloo gobi without onion and garlic
INGREDIENTS
Cauliflower florets   -  1 bowl
Potato   -  4 - 5
Ginger  -   1 inch stick
Tomato  -  2 big size
Turmeric powder   -   1/4 tsp
Coriander powder  -   1 tbsp
Red chilly powder  -  1 tsp
Cumin seeds  -  1/4 tsp
Black pepper   - 2 - 3
Cloves  -  2 - 3
Cinnamon  -  1 inch stick
Green cardamom  -  1
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
Oil   -  4 tbsp

METHOD
Wash and cut cauliflower and potato into pieces
Heat oil in a pan.
Add cauliflower florets fry and strain it.
In the same pan add cumin seeds to crackle.
Make a smooth paste of tomato,ginger,cloves,black pepper,cinnamon and cardamom.
Add tomato ginger paste and saute for 3 - 4 mins.
Add turmeric powder,red chilly powder,coriander powder and 2 tbsp water and mix well.
Saute for 4 - 5 mins in medium flame till oil leaves the corner of the pan.
Add cauliflower florets,potatp and stir fry for 1 - 2 mins.
Add one cup of water and salt.
Then cover with a lid and cook in a low flame till the veggies are cooked.
Garnish with coriander leaves and serve hot with chapatis.

Dry chana masala

INGREDIENTS
Boiled black gram  -  2 cup
Water  - 2.5 cup
Cumin seeds  - 1/4 tsp
Rai/black mustard seeds  -  1/4 tsp
Asafoetida / hing  -  1/4 tsp
Curry leaves  -  8 - 10
Ginger  paste  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam  masala powder  -  1 tsp
Cumin seeds powder  -  1 tsp
Green chilly  -  1 cut in slit
Salt  -  to taste
Oil  -  3 tbsp

METHOD
Soak black gram over night and boil in the pressure cooker with 2.5 cup of water.
Heat oil in a pan.
Add cumin seeds,black mustard seeds and asafoetida/hing to crackle.
Add curry leaves and fry it.
Add ginger  paste,red chilly powder,turmeric powder.cumin seeds powder,garam masala powder ,green chilly and 2 tbsp water and saute for one to two mins
Add boiled black gram/chana and mix well.
Add 2 tbsp water cover it and cook for 3 mins.
Garnish with coriander leaves
Suji halwa
INGREDIENTS
Suji                                   -                                      1 cup
Sugar                                 -                                    3/4 cup
Ghee                                  -                                    1/2 cup
Water                                 -                                       3 cup
Cardamom powder               -                                     a pinch
Raisins                                -                                     1 tbsp
Crushed cashew nuts             -                                     1 tbsp

METHOD
    Heat the ghee in a pan. Roast the suji on medium heat until light brown in color and give out the fragrance.
    After stiring further for 10-15 mins add sugar and water.The suji absorbs the water.Stir properly otherwise lumps formed.The whole mixture cook for 7-8 mins.
     Add cardamom powder ,crushed cashew nuts and raisins.
     The suji halwa is ready.