Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, simple veg thali. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Simple veg thali is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Simple veg thali is something that I have loved my whole life. They are nice 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 have to first prepare a few ingredients. You can have simple veg thali using 67 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Simple veg thali:
- Prepare For the chane ki dal
- Prepare To pressure cook together
- Make ready chana daal (Bengal gram)
- Make ready small tomatoes grated
- Make ready haldi
- Prepare salt
- Take water
- Prepare Tempering
- Prepare ghee
- Prepare jeera
- Take hing
- Make ready garlic chopped
- Prepare ginger chopped
- Prepare onion finely chopped
- Take green chilies chopped
- Prepare dhaniya powder
- Prepare red chilli powder
- Make ready jeera powder
- Get chopped green coriander
- Make ready For Khatta Mittha Petha (kaddu)/ step number four
- Make ready pumpkin/petha/kaddu
- Make ready mustard oil
- Make ready ginger chopped
- Take green chilies chopped
- Prepare hing
- Prepare chopped green coriander
- Get methi dana / fenugreek seeds
- Prepare haldi
- Take red chilli powder
- Take dhaniya powder
- Make ready jeera powder
- Get amchoor/ dry mango powder or more as per taste)
- Take salt
- Take sugar
- Make ready For the veg raita/ step number seven
- Make ready curd, whisked
- Take chopped cucumber
- Get chopped onion
- Take chopped tomato (deseeded)
- Prepare green coriander
- Make ready salt as per taste
- Make ready black salt
- Get red chilli powder (optional)
- Take sugar (optional)
- Get bhuna jeera powder
- Prepare For the rotis /step number Eight
- Get atta/ whole wheat flour
- Get water (adjust as per thickness of flour)
- Get salt(optional)
- Get melted Ghee/malai
- Take Ghee for glazing
- Make ready For Steamed rice, step number thirteen
- Prepare rice
- Take water
- Get salt
- Prepare For the green chutney, step number fifteen
- Take green coriander / dhaniya patta (washed and roughly torn)
- Take mint/poodina
- Get green chilies or as per taste
- Take garlic cloves
- Make ready onion roghly chopped
- Take tomato roghlychopped
- Get curd
- Prepare salt
- Take black salt
- Take 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.
Instructions 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 is going to wrap this up with this exceptional food simple veg thali recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
