Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, summer special thali. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This is my second entry for the thali marathon, which is a month long marathon where we would be sharing different thalis and platters for the whole month except Saturday. My first thali towards this theme was this North Indian Vegetarian Lunch Thali. So in Today's Summer Special Vegetarian Thali I have. Bhindi /Okra Sabji (No Onion No Garlic) Bengali Summer Lunch Essential Fish Thali.
Summer special thali is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Summer special thali is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook summer special thali using 54 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Summer special thali:
- Make ready For do padi roti:-
- Make ready 2 cups wheat flour
- Take to taste Salt
- Take 2 teaspoon oil
- Take Ghee as required
- Prepare For dhokla:-
- Prepare 300 g dhokla flour
- Prepare 2-3 tablespoon curd
- Take to taste Salt
- Make ready 1/2 teaspoon turmeric powder
- Get 4-5 crushed green chillies
- Take 1 teaspoon ginger garlic paste
- Take 1/4 teaspoon sodabicarb
- Make ready 3-4 teaspoon oil
- Make ready 1 teaspoon mustard seeds
- Take 2-3 teaspoon sesame seeds
- Prepare leaves Few curry
- Get For stuff gunda sabji
- Get 250-300 g gunda
- Get 1/4 cup roasted besan
- Make ready 2-3 tablespoon dhania jeera powder
- Prepare to taste Salt
- Make ready 1/2 teaspoon turmeric powder
- Get 1 tablespoon red chilli powder
- Prepare 1 teaspoon sugar
- Make ready 1 teaspoon garam masala powder
- Make ready 1 tablespoon roasted peanut powder
- Take 3-4 teaspoon + 3 teaspoon oil
- Make ready 1 teaspoon mustard seeds
- Make ready 1/4 teaspoon asafoetida
- Make ready For sukhi moong dal:-
- Make ready 3/4 cup yellow moong dal
- Make ready 2-3 tablespoon oil
- Get 1 teaspoon mustard seeds
- Take 1 teaspoon cumin seeds
- Take to taste Salt
- Make ready 1/2 teaspoon turmeric powder
- Get 1 tablespoon red chilli powder
- Take For fajeto:-
- Prepare 1/4 cup curd
- Make ready 1/2 cup fresh mango pulp
- Get 1-2 tablespoon besan
- Take to taste Salt
- Take 3-4 chopped green chillies
- Get 1 teaspoon garam masala powder
- Prepare 2 teaspoon sugar or to taste
- Make ready 1/2 teaspoon grated ginger
- Get 3 teaspoon ghee
- Prepare 1 teaspoon mustard seeds
- Prepare 1 teaspoon cumin seeds
- Take 2 cloves
- Make ready 1 small piece of cinnamon
- Prepare leaves Few curry
- Get 1 tablespoon chopped coriander leaves
Quick & Easy Village Lunch Recipes by Grandmother Today our Grandmother Showing you Bengali Special … Today I'm here to share Gujarati Summer Thali. For quite sometime, I was thinking of starting a series, which will have recipes that can range from traditional thalis (Vegetarian, Non Vegetarian or a mix), everyday lunch and dinner ideas, comfort food menu, party meal planning, party snacks, teatime snacks, one pot meals, toddler recipes. This thali is a lot like the people in Punjab - robust and full of life. The popular Pujabi thali consists of Amritsari Kulcha or Naan, Pindhi Chhole, Dal Makhani, Jeera Rice, Paneer Makhani and a big glass of Lassi.
Instructions to make Summer special thali:
- For dhokla, add curd and enough water into dhokla flour (ready made available in grind milk shop) and prepare lump free thick batter. Add salt and mix well. Allow it to ferment for overnight or 6-8 hours. After fermentation add turmeric powder, crushed green chillies and ginger garlic paste. Mix well. Now add sodabicarb, mix well. Pour into greased thali and steam for 15-20 minutes in dhokla maker. Then cut into pieces.
- In a pan heat oil. Add mustard seeds. When crackles add sesame seeds and curry leaves. Add dhokla pieces. Mix gently. Cook for couple of minutes. Dhokla is ready.
- For stuff gunda sabji, wash gunda and remove seeds from them by using salt as it is very sticky.
- Now prepare masala for stuffing. In a mixing bowl take roasted besan. Add dhania jeera powder, salt, turmeric powder, red chilli powder, garam masala powder, roasted peanut powder and sugar. Combine well. Add oil and mix well. Stuff this masala in each gunda.
- In a pressure cooker add water at bottom. Put stand into. Put plate of stuff gunda on it. Close with lid and cook till 2 whistles. In a pan heat oil. Add mustard seeds. When crackles add asafoetida. Add cooked gunda and mix gently. Cook for couple of minutes. Stuff gunda sabji is ready.
- For sukhi moong dal, wash and soak yellow moong dal in water for 30-40 minutes. In a pan heat oil. Add mustard seeds and cumin seeds. When crackles add asafoetida. Add add approximate 1 and 1/2 cup water. Add salt, turmeric powder and red chilli powder. Mix well. When it comes to boil add soaked moong dal (without water). Cook on low flame till dal well cooked and all water absorbed. Sukhi moong dal is ready.
- For fajeto, In a vessel (patili) take curd, mango pulp and besan. Beat with hand beater. Add enough water and mix well. Add salt and keep on flame. Add green chillies, ginger, garam masala powder and sugar. Stir occasionally. Boil till get desired consistency. In a tadka pan heat ghee. Add mustard seeds and cumin seeds. Add cloves and cinnamon piece. When crackles add curry leaves. Pour this tadka into fajeto. Cook for couple of minutes. Add chopped coriander leaves. Fajeto is ready.
- For do padi roti, knead soft dough of wheat flour, salt, oil and enough water. Rest for 15 minutes. Then knead well again. Prepare equal size balls from it.
- Take two balls. Apply oil and following by flour on one side of both balls. Join together. Then roll out thin roti by dusting flour. Cook both sides on tawa on low flame till light golden spots appears.(you can see two layers). Then separate two rotis carefully. Apply ghee on both rotis. Serve with aam ras and sabji.
This thali is a lot like the people in Punjab - robust and full of life. The popular Pujabi thali consists of Amritsari Kulcha or Naan, Pindhi Chhole, Dal Makhani, Jeera Rice, Paneer Makhani and a big glass of Lassi. Andhra Thali Thali is a Hindi word for the term - plate. Every region in India has its own version of the thali meal. And each local version of thali comprises of regional main-course dishes, condiments, and many more Indian food recipes.
So that’s going to wrap this up with this exceptional food summer special thali recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
