Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, simple veg thali. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Simple veg thali is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Simple veg thali is something which I have loved my whole life. They’re fine and they look wonderful.
Who doesnt love to eat Thali?? In India every state has different cuisines, different tastes and wide variety of flavors and food. At everyone's request, I am finally starting a Sindhi series on my channel.
To get started with this particular recipe, we must prepare a few components. You can have simple veg thali using 67 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Simple veg thali:
- Prepare For the chane ki dal
- Take To pressure cook together
- Take chana daal (Bengal gram)
- Prepare small tomatoes grated
- Get haldi
- Make ready salt
- Prepare water
- Prepare Tempering
- Get ghee
- Make ready jeera
- Get hing
- Prepare garlic chopped
- Get ginger chopped
- Take onion finely chopped
- Make ready green chilies chopped
- Prepare dhaniya powder
- Make ready red chilli powder
- Prepare jeera powder
- Take chopped green coriander
- Get For Khatta Mittha Petha (kaddu)/ step number four
- Take pumpkin/petha/kaddu
- Take mustard oil
- Get ginger chopped
- Get green chilies chopped
- Make ready hing
- Make ready chopped green coriander
- Make ready methi dana / fenugreek seeds
- Get haldi
- Get red chilli powder
- Take dhaniya powder
- Make ready jeera powder
- Make ready amchoor/ dry mango powder or more as per taste)
- Make ready salt
- Get sugar
- Prepare For the veg raita/ step number seven
- Prepare curd, whisked
- Take chopped cucumber
- Prepare chopped onion
- Make ready chopped tomato (deseeded)
- Make ready green coriander
- Prepare salt as per taste
- Prepare black salt
- Get red chilli powder (optional)
- Prepare sugar (optional)
- Take bhuna jeera powder
- Get For the rotis /step number Eight
- Get atta/ whole wheat flour
- Get water (adjust as per thickness of flour)
- Make ready salt(optional)
- Get melted Ghee/malai
- Take Ghee for glazing
- Get For Steamed rice, step number thirteen
- Get rice
- Get water
- Prepare salt
- Prepare For the green chutney, step number fifteen
- Get green coriander / dhaniya patta (washed and roughly torn)
- Take mint/poodina
- Make ready green chilies or as per taste
- Make ready garlic cloves
- Make ready onion roghly chopped
- Prepare tomato roghlychopped
- Take curd
- Make ready salt
- Make ready black salt
- Make ready lemon juice
- Prepare bhuna jeera powder
Simple everyday dishes - Dal, Tarkari, Saag, Achar served with rice & yogurt. Nepal is a landlocked country in Southeast Asia. from chopping the vegetables until assembling the items on thali. But it was worth the effort. Must How can we miss dal tadka in a punjabi thali ! ….needs no introduction 🙂 …a simple easy to make.
Steps to make Simple veg thali:
- 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.
- 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.
- 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.
- For Khati mithi Petha subji, Wash and peel the pumpkin and remove the seeds and soft pulp in the middle. Cut into small chunks.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Here is a Punjabi thali recipes veg menu. Learn how to make Veg Punjabi Thali. This is a simple punjabi thali menu consisting of Dal Makhani, Kadai Paneer, Jeera Rice, Raita, Missi Roti and Papad. Thali is not a thali till you get hit by a 'how am I going to finish all this' fatigue. This kind of communal feasting, according to one theory (though I'll discuss other origin stories below), provided the.
So that’s going to wrap this up with this special food simple veg thali recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
