Easiest Recipe: Appetizing Simple veg thali

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Simple veg thali.

Simple veg thali You can cook Simple veg thali using 67 ingredients and 16 steps. Here is how you cook that.

Ingredients of Simple veg thali

  1. You need of For the chane ki dal.
  2. You need of To pressure cook together.
  3. You need 1/2 cup of chana daal (Bengal gram).
  4. You need 2 of small tomatoes grated.
  5. You need 1/2 tsp of haldi.
  6. It’s 1 tsp of salt.
  7. Prepare 1 1/2 cup of water.
  8. You need of Tempering.
  9. Prepare 2-3 tbsp of ghee.
  10. Prepare 1 tsp of jeera.
  11. You need 1/4 tsp of hing.
  12. You need 4-5 cloves of garlic chopped.
  13. You need 1/2 inch of ginger chopped.
  14. Prepare 1 of onion finely chopped.
  15. Prepare 1-2 of green chilies chopped.
  16. Prepare 1 tsp of dhaniya powder.
  17. It’s 1/2 tsp of red chilli powder.
  18. Prepare 1 tsp of jeera powder.
  19. It’s 2 tbsp of chopped green coriander.
  20. You need of For Khatta Mittha Petha (kaddu)/ step number four.
  21. Prepare 1/2 kg of pumpkin/petha/kaddu.
  22. You need 2-3 tbsp of mustard oil.
  23. It’s 1/2 inch of ginger chopped.
  24. You need 1-2 of green chilies chopped.
  25. It’s 1/4 tsp of hing.
  26. Prepare 2 tbsp of chopped green coriander.
  27. You need 1/2 tsp of methi dana / fenugreek seeds.
  28. Prepare 1/4 tsp of haldi.
  29. Prepare 1/2 tsp of red chilli powder.
  30. Prepare 1 tsp of dhaniya powder.
  31. You need 1/2 tsp of jeera powder.
  32. You need 1/2 tsp of amchoor/ dry mango powder or more as per taste).
  33. You need 1 tsp of salt.
  34. Prepare 2 tsp of sugar.
  35. Prepare of For the veg raita/ step number seven.
  36. You need 1 cup of curd, whisked.
  37. It’s 1/4 cup of chopped cucumber.
  38. Prepare 1/4 cup of chopped onion.
  39. It’s 1/4 cup of chopped tomato (deseeded).
  40. You need 2-3 tbsp of green coriander.
  41. You need 1/2 of salt as per taste.
  42. It’s 1/4 tsp of black salt.
  43. Prepare 1/4 tsp of red chilli powder (optional).
  44. You need 1/2 tsp of sugar (optional).
  45. You need 1/2 tsp of bhuna jeera powder.
  46. It’s of For the rotis /step number Eight.
  47. It’s 3 cups of atta/ whole wheat flour.
  48. You need 1 1/4 cup of water (adjust as per thickness of flour).
  49. It’s 1/2 tsp of salt(optional).
  50. You need 1 tbsp of melted Ghee/malai.
  51. It’s of Ghee for glazing.
  52. Prepare of For Steamed rice, step number thirteen.
  53. You need 1 cup of rice.
  54. It’s 6 cups of water.
  55. It’s 1/2 tsp of salt.
  56. You need of For the green chutney, step number fifteen.
  57. Prepare 1 cup of green coriander / dhaniya patta (washed and roughly torn).
  58. It’s 1/4 cup of mint/poodina.
  59. You need 3-4 of green chilies or as per taste.
  60. It’s 4-5 of garlic cloves.
  61. It’s 1/2 of onion roghly chopped.
  62. It’s 1/2 of tomato roghlychopped.
  63. It’s 2-3 tbsp of curd.
  64. You need 1/2 tsp of salt.
  65. It’s 1/2 tsp of black salt.
  66. You need 2 tbsp of lemon juice.
  67. You need 1 tsp of bhuna jeera powder.

Simple veg thali step by step

  1. For the daal, Wash the dal in plenty of water and soak for 2 hours. In a pressure cooker add the soaked dal, water, salt, haldi and grated tomatoes. Cook for 5-8 whistles, depending on the pressure cooker. Mine takes a little too long. Let the pressure drop by itself..
  2. In a kadhai heat 3 tbsp of ghee, add jeera and hing. Let jeera turn golden. Add the chopped ginger garlic, let them turn light golden. Add the chopped onion and green chilies. Sauté onion till golden brown..
  3. Now add the dry masalas like dhaniya powder, red chilli powder, jeera powder. Sauté for a minute. Add the cooked daal mix well. Check for seasonings. Remove from heat. Garnish with chopped fresh coriander..
  4. For Khati mithi Petha subji, Wash and peel the pumpkin and remove the seeds and soft pulp in the middle. Cut into small chunks..
  5. Heat oil in a khadhai add methi dana and hing. After methi turns golden add haldi, dhaniya powder, jeera powder, chopped ginger, green chillies, and sauté for 30 seconds. Now add pumpkin, salt and red chilli powder..
  6. Stir continuously for 1-2 minutes to coat the pumpkin with all the spices. Cover and cook on medium flame for 10-12 minutes. Stir occasionally in between. If the vegetable is still form and not cooked add around ¼ cup of water and mix well. Cover and cook for another 4-5 minutes. Now uncover and mash the vegetable a little. Add amchoor, sugar and chopped green coriander. Mix well and cook for a minutes. Khata meetha petha is ready. It tastes great with pooris, parathas and rotis..
  7. For Veg raita, In a big bowl add the curd and whisk nicely. Add ¼ cup of water if the curd is too thick. Add all the vegetables and spices and salt. Mix well. Check for seasoning. Chill before serving..
  8. For the Rotis,In a parat/ shallow large dish sieve the atta and salt. Add water a little at a time and start kneading. Continue to knead the dough and keep adding water a little at a time. 3..
  9. Once the dough comes together, punch it down use your knuckles and then stretch a little with the fist. Gather the dough again and continue the process. This works up the gluten. The dough will become smooth and come together. At this stage just cover the dough with a moist muslin cloth and let it rest for 30 minutes..
  10. Heat a tawa or girdle. Now pinch out small portions of the dough and make a ball. Normally the size of alarge lemon. On a rolling board Flatten the ball, and sprinkle some dry flour on the rolling board and the dough. Roll using a rolling pin. The chapatti should be of a thickness of around 1/8th of an inch..
  11. Put the chapatti on a hot tawa on low heat. let small bubbles appear on the chapatti. Then flip it around. Small brown spoths must have developed. Cook on the other side for 3040 seconds..
  12. Now using tongs pick up the chapatti and hold the top side down on the open flame. Keep rotating the chapatti softly till it swells up like a balloon. Flip and cook for 10-20 seconds on the other side. Remove from heat and apply ghee on hot chapatti. Serve immediately if possible or store covered in kitchen napkins in a casserole..
  13. For the rice, Wash the rice in plenty of running water and soak in drinking water for 30-45 minutes. Boil 6 cups of water with salt in a pot. Add rice to boiling water. Keep cooking the rice in boiling water for 4-5 minutes. Lower the heat and cook the rice till tender and done. Stir in between occasionally..
  14. To check if the rice is done. Take a grain of rice and press it between your thumb and index finger if it squishes easily it’s done. Don’t overcook. Drain the rice using a colander. Transfer immediately to a casserole and cover to keep hot..
  15. For the chutney, Add coriander leaves, mint leaves, green chilies, garlic, onion, tomato and curd to a grinder jar and grind to a smooth paste. You can use very little water if needed. Take out in a bowl, add salt, black salt, lemon juice and bhuna jeera powder. Mix well. Chill nicely till serving time..
  16. Arrange dal, petha subzi, raita, rice, chapatti/roti, green chutney, roasted papad (store bought) and pickle (store bought) in a thali and serve with love..