Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, simple veg thali. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Ladakh is another region where vegetarian food is not easy to find, but not impossible. In these parts of the world, a vegetarian Thukpa is the staple food for me. It is a noodle soup with few vegetables thrown in, along with lots of garlic.
Simple veg thali is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Simple veg thali is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook simple veg thali using 67 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Simple veg thali:
- Get For the chane ki dal
- Get To pressure cook together
- Make ready 1/2 cup chana daal (Bengal gram)
- Prepare 2 small tomatoes grated
- Get 1/2 tsp haldi
- Get 1 tsp salt
- Take 1 1/2 cup water
- Get Tempering
- Make ready 2-3 tbsp ghee
- Make ready 1 tsp jeera
- Take 1/4 tsp hing
- Make ready 4-5 cloves garlic chopped
- Prepare 1/2 inch ginger chopped
- Get 1 onion finely chopped
- Make ready 1-2 green chilies chopped
- Prepare 1 tsp dhaniya powder
- Take 1/2 tsp red chilli powder
- Make ready 1 tsp jeera powder
- Get 2 tbsp chopped green coriander
- Prepare For Khatta Mittha Petha (kaddu)/ step number four
- Prepare 1/2 kg pumpkin/petha/kaddu
- Prepare 2-3 tbsp mustard oil
- Make ready 1/2 inch ginger chopped
- Make ready 1-2 green chilies chopped
- Make ready 1/4 tsp hing
- Make ready 2 tbsp chopped green coriander
- Make ready 1/2 tsp methi dana / fenugreek seeds
- Take 1/4 tsp haldi
- Get 1/2 tsp red chilli powder
- Prepare 1 tsp dhaniya powder
- Make ready 1/2 tsp jeera powder
- Prepare 1/2 tsp amchoor/ dry mango powder or more as per taste)
- Get 1 tsp salt
- Get 2 tsp sugar
- Get For the veg raita/ step number seven
- Get 1 cup curd, whisked
- Prepare 1/4 cup chopped cucumber
- Take 1/4 cup chopped onion
- Prepare 1/4 cup chopped tomato (deseeded)
- Get 2-3 tbsp green coriander
- Make ready 1/2 salt as per taste
- Get 1/4 tsp black salt
- Make ready 1/4 tsp red chilli powder (optional)
- Make ready 1/2 tsp sugar (optional)
- Get 1/2 tsp bhuna jeera powder
- Prepare For the rotis /step number Eight
- Take 3 cups atta/ whole wheat flour
- Make ready 1 1/4 cup water (adjust as per thickness of flour)
- Make ready 1/2 tsp salt(optional)
- Prepare 1 tbsp melted Ghee/malai
- Prepare Ghee for glazing
- Make ready For Steamed rice, step number thirteen
- Take 1 cup rice
- Get 6 cups water
- Get 1/2 tsp salt
- Prepare For the green chutney, step number fifteen
- Prepare 1 cup green coriander / dhaniya patta (washed and roughly torn)
- Take 1/4 cup mint/poodina
- Prepare 3-4 green chilies or as per taste
- Prepare 4-5 garlic cloves
- Prepare 1/2 onion roghly chopped
- Take 1/2 tomato roghlychopped
- Make ready 2-3 tbsp curd
- Prepare 1/2 tsp salt
- Prepare 1/2 tsp black salt
- Take 2 tbsp lemon juice
- Take 1 tsp bhuna jeera powder
This green leafy vegetable recipe can be put together in a matter of minutes. Once you have mastered this simple, vegan, and vegetarian dish, try some other. north indian thali recipe This Vegetarian thali consists some of the simple dishes, but is a deeply satisfying meal. It is rightly said that "Simplicity is the ultimate form of sophistication".
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.
Items on the thali are chavli usal, khamang kakdi, alu vadi, chapatis, lemon pickle, dal rice (varan bhat) and rice kheer. Recipes for each of the dishes are […] Dish: Simple South Indian Vegetarian Thali. Today I have a simple South Indian vegetarian thali. Coming up with a menu is quite a task — picking dishes that complement each other is an art. So I took the help of my Dakshin cookbook.
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