TRADITIONAL THALI

Prep Time : 60 mins
Cooking Time : 60 mins
Serve : 2

Steamed rice with chana ki dal,lauki ki subji,charchari,palak ki saag,lobia ki phali,banana raita,papad,aam ka achar,sprout salad,green chilly,murabba,banana raita and glass of water
Chana ki dal
INGREDIENTS
Bengal gram/chana dal  -  1 cup
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Finely chopped onion  -  1
Grated ginger  -  1/2 tsp
Finely chopped coriander leaves  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Garam masala powder  -  1/4 tsp
Finely chopped tomato  -  1
Oil  -  2 tbsp

METHOD
Boil chana dal with salt and turmeric powder and three cup of water in a pressure cooker
Heat oil in a pan.
Add onion ginger and tomato and saute for 2 - 3 mins.
Add green chilly and coriander leaves and mix well.
Add boiled chana dal and cook for five mins.
Add garam masala powder and turn off the flame.

Lauki ki subji
INGREDIENTS
Bottle gourd  -  500 gns
Chopped onion  -  1 middle size
Ginger garlic paste  -  1 tsp
Turmeric powder  -  1/4 tsp
Whole red chilly  -  1
Cumin seeds  -  1/4 tsp
Fenugreek seeds  -  a pinch
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Peel and chop bottle gourd/lauki in diced.
Heat oil in a pan.
Add cumin seeds,fenugreek seeds and whole red chilly to crackle.
Add onion and ginger garlic paste and saute till light brown.
Add lauki/bottle gourd and turmeric powder and mix well.
Then cover it and simmer the flame till the veggies are cooked.
Add salt and saute for 5 - 6 mins.
When water get absorb in the lauki/bottle gourd turn off the flame.
Serve with chapatis.

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.

BANANA RAITA
INGREDIENTS
Hung curd    -  1 cup
Sugar powder  -  2 tbsp
Finely choped banana   -  1/2 bowl
Black salt  -   a pinch
Red chilly powder
METHOD
Hung the curd in a muslin cloth for 3 - 4 hours an d then we get thick curd.
Whisk the hung curd.
Add sugar powder,black salt and red chilly powder and mix well.
Add finely chopped banana and mix well.
Serve chilled.
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.