TRADITIONAL THALI

Prep Time : 30 mins
Cooking Time  : 60 mins

Spring onion paratha,aloo matar ki subji,aloo baingan ki subji,muli  ke patte ki bhurji,lauki ki kheer,dhania ki chutney,sohan papdi

SPRING ONION PARATHA
INGREDIENTS
Wheat flour    -     1 cup
Finely chopped spring onion  -  1 cup
Carom sseds   -   a pinch.
Onion seeds   -    a pinch
Salt    -    to taste
Chopped green chilly  -   1
Curd   -   2 tsp
Oil   -   2 tbsp


METHOD
Wash and chop spring onion.
Spring onion are mixed in a wheat flour with salt,curd,green chilly,carom seeds,onion seeds and one tbsp oil to make a soft dough with the help of a water.
On a heated pan make paratha applying oil on both the sides.
Aloo matar ki subji
INGREDIENTS
Baby potatoes  -  10 pieces
Matar / green peas  -  1/2 bowl
Chopped onion  -  1
Chopped tomato  - 1
Ginger garlic paste  - 1 tsp
Turmeric powder  - 1/2 tsp
Red chilly powder  -  1 tsp
Coriander powder  - 1 tsp
Cumin seeds  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Salt  -  to taste
Oil  -  4 tbsp
Chopped coriander leaves  -  2 tbsp

METHOD
Pressure cook baby potatoes with one cup of water.
Once cooled,peel the skin of the potatoes.
Heat oil in a pan.
Fry the potatoes till light brown and strain it.
Again heat oil in the same pan.
Add cumin seeds to crackle.
Add onion and fry till light brown.
Add ginger garlic paste and saute for one mins.
Add coriander powder,red chilly powder,turmeric powder and two tbsp water and saute for few seconds.
Add chopped tomato and mix well.
Add green peas / matar and saute for two to three mins.
Add one cup of water.
Cover and cook in a low flame.
Cook for 6 - 7 mins.
Now add fried potatoes and salt and mix well.
Add one cup of water and boil it in a medium flame for 5 - 6 mins.
Add garam masala powder and turn off the flame.
Garnish with coriander leaves and serve hot with chapatis.

Aloo baingan tamator 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
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces

     Wash and cut the baingan into pieces.
 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
Mooli ke patte ki bhurji
INGREDIENTS
Radish/mooli   -  2

Radish leaves   -  4  mooli leaves
Green moong dal  -  2 tbsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Garlic clove  -  7 - 8
Asafoetida  -  a pinch
Cumin seeds  -  1 tsp
Salt  -  to taste
Mustard oil  -  2 tbsp

METHOD
Wash and finely chop the mooli leaves and mooli
Heat pan and add the mooli leaves
Now add green moong dal and mooli pieces
Add red chilly powder and cover the pan for 20 mins in a low flame.
Add salt and turmeric powder and mix well..
Add one cup of water and cover it and cook  for ten mins in a low flame
Heat oil in another pan.
Add asafoetida,cumin seeds and garlic cloves and fry till golden brown.
Add mooli bhurji in it and cook for five mins.
Coriander chutney
INGREDIENTS
Amla                                                      -                                          1
Fresh coriander leaves                           -                                          100  gms
Green chilly                                           -                                          5 - 6
Garlic cloves                                          -                                          6 - 8
Salt                                                         -                                           to taste
Mustard oil                                             -                                           4 - 5 drops

METHOD
Wash drain and chop amla and coriander leaves.
Blend all the listed ingredients to a smooth consistency.
Add mustard oil
Lauki payesh
INGREDIENTS
Grated bottle gourd / lauki                    -                        400 gms
Milk                                                   -                         1 ltr
Sugar                                                  -                         2 tbsp
Ghee                                                   -                         1 tsp
Crushed almonds                                 -                          1 tsp
Raisins                                               -                          1 tsp
Cardamom powder                               -                          a pinch

METHOD
Boil the grated bottle gourd /lauki.
Once cooled ,squeeze the extra water from it.
Heat ghee/ oil in a pan.
Add boiled bottle gourd / lauki and saute for 2 - 3 mins in a low flame.
Boil milk on the gas,When it boiled,keeps in a low flame,
Add fried bottle gourd / lauki to the milk.
Stir in between thickening the milk.
Cook well till it gets thick and bottle gourd/ lauli mix well in the milk.
Add cardamom powder and sugar and mix well.
Garnish with crushed almonds and raisins.

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.