Easy recipe of North Indian Veg Thali for festival

It is very important to make a festival plate on the auspicious occasion of festivals.  Keeping this in mind, today we are going to make a festival thali.  There are three types of vegetables in it as well as boondi raita, cumin rice and poori.  To give a different taste, we will make Radish Kasa with them.  This is a radish salad and it will taste different when eaten.  You can make it on any festival and win the hearts of the guests with this delicious dish.

 

Ingredients for Tyohar Thali

 

For Dry Arbi Sabzi

 

Taro Roots - 300 grams

Mustard Oil - 2 tbsp

Carom seeds - 1 tsp

Green Chilli - 2 finely chopped

Ginger - ½ inch, grated

Turmeric Powder - ½ tsp

Coriander Powder - 1 tsp

Salt - More than ½ tsp

Red Chilli Powder - 1 tsp

Dry Mango Powder - ½ tsp

Garam Masala - ½ tsp

Coriander Leaves

 

For Grated Radish Salad

 

Radish - 3 grated

Salt - ¼ tsp

Green Chilli - 1 finely chopped

Ginger - ¼ tsp

Coriander Leaves - 1 tbsp

Lemon Juice - 1 tsp

Cumin Powder - ¼ tsp

 

For Gobi Aloo Dry Vegetable

 

Cauliflower - 250 grams

Potato - 3 (250 g)

Oil - 1.5 tbsp

Cumin Seeds - ½ tsp

Salt - ½ tsp

Oil - 2 tbsp

Cumin Seeds - ½ tsp

Turmeric Powder - ½ tsp

Coriander Powder - 1 tsp

Tomato - 2 medium

Green Chilli - 2 small

Ginger - ½ inch

Kashmiri Red Chilli - 1 tsp

Kasoori Fenugreek - 1 tbsp

Salt - ½ tsp

Garam Masala - ½ tsp

Coriander Leaves

 

For Poori

 

Wheat Flour - 3 cups (450 grams)

Salt - Less than 1 tsp

Oil - 1 tsp

 

For Jeera Rice

 

Ghee - 2 tbsp

Cinnamon - 1 inch

Longs - Cloves - 3

Bay leaf - 1

Small Cardamom - 2 crushed

Black Pepper - 6-7

Cumin Seeds - 1.5 tsp

Rice - 1 cup

Salt - ¾ tsp

 

For Matar Paneer Curry

 

Oil - 2 tbsp

Ghee - 1 tsp

Cumin Seeds - ½ tsp

Turmeric Powder - ½ tsp

Coriander Powder - 1 tsp

Tomato - 2 (200 g)

Green Chilli - 2 small

Ginger - ½ inch

Kashmiri Red Chilli - 1 tsp

Green Peas - 250 grams

Paneer - 200 grams

Kasoori Fenugreek - 1 tbsp

Salt - ¾ tsp

Garam Masala - ½ tsp

Coriander Leaves

 

Process of making Taro Roots Sabzi

 

Put 300 grams of arbi and ¾ cup of water in the cooker and boil it on high flame till one whistle.  After a whistle, reduce the flame to low and boil it for 4 minutes.  When the time is up, take out the pressure of the cooker and filter the Arbi water and cool it.  After cooling, peel them and cut them lengthwise from the middle and cut them into two parts.  Cut them all in the same way.

 

Put 2 tbsp of mustard oil in a pan and heat it.  When the oil is hot, add 1 tsp of carom seeds, 2 finely chopped green chillies and grated ½ inch of ginger.  Now reduce the flame to low, add ½ tsp of turmeric and 1 tsp of coriander powder and fry the spices lightly, then add chopped arbi to it.

 

Now add a little more than ½ tsp of salt, 1 tsp of red chilli powder, ½ tsp of amchur powder and ½ tsp of garam masala.  Fry them while stirring at medium flame.  Bake them for 2-3 minutes on one side and turn them over and cook them for 2-3 minutes from the other side as well.  After getting crispy from both the sides, put some green coriander on it and mix them and turn off the flame.  Arbi ki sabzi will be ready, take it out in a bowl.

 

Process of making Gobi Aloo Sabzi

 

Wash and cut 250 grams of cabbage, then peel 3 potatoes and cut them into medium size.  Now heat 2 tbsp of oil in the pan.  When the oil becomes hot, add ½ tsp of cumin seeds and fry it.  After roasting, add chopped potatoes, cabbage and ½ tsp of salt and fry it for 1-2 minutes while stirring well.

 

After frying, add 1-2 tbsp of water and cover it and cook it on low-medium flame for 5 minutes.  Meanwhile, heat 2 tbsp of oil in another pan, then add ½ tsp of cumin seeds and fry it.  Now reduce the flame to low and add ½ tsp of turmeric powder and 1 tsp of coriander powder to it.  Then add the paste of 2 green chilies, 2 medium tomatoes and ½ inch of ginger to it and mix it well.  Now turn up the flame a little, add 1 tsp of kashmiri red chili and fry the spices on low-medium flame till oil separates from the masala.

 

Meanwhile, stir the potatoes and cabbage once.  Then when the masala starts to thicken a bit, add 1 tbsp of dry fenugreek (crush and put it in) and ½ tsp of salt and stir it.  Now check the potato and cauliflower again, if the potatoes are being cut, then they must have been roasted.

 

After the oil separates from the masala, add 3-4 tbsp of water and ½ tsp of garam masala and mix it well.  Then put the roasted potatoes and cabbage in it and stir well.  Now add some green coriander to it, mix it well and cover it and cook for 2-3 minutes.  When the time is up, the aloo gobi sabzi will be ready, take it out in a bowl and keep it.

 

Process of making Matar Paneer Sabzi

 

Heat 2 tbsp of oil and 1 tsp of ghee in a pan.  When hot, reduce the flame to low and add ½ tsp of cumin, ½ tsp of turmeric and 1 tsp of coriander powder and fry it lightly.  Now add 2 tomatoes, 2 green chillies and ½ inch of ginger paste, as well as 1 tsp of kashmiri red chilli.  Now fry them by stirring them well.  When it is lightly roasted, then add 250 grams of green peas to it.  Then mix them, cover and cook on low flame for 5 minutes.

 

Meanwhile, cut 200 grams of paneer.  After the time is over, check it, if the peas are getting mashed well, then the peas and spices have been roasted well.  Now add 1 tbsp of dry fenugreek (crush and put it in).  Mix them well and fry for a minute, add chopped paneer to it and mix it well.  Then add ¾ tsp of salt to it and fry it for 1 minute.  Now add ¾ cup of water, ½ tsp of garam masala and some green coriander in it.  Now mix it well and cook it by covering it for 3-4 minutes.  When the time is up, Matar Paneer sabzi will be ready, take it out in a bowl and keep it.

 

Process of making Jeera Rice

 

Put 2 tbsp of ghee in the cooker and heat it.  After heating, add 1 inch cinnamon, 3 cloves, 1 bay leaf, 2 crushed small cardamoms, 6-7 black peppers and 1.5 tsp of cumin seeds.  Fry them lightly, then put 1 cup of rice in it (washed and soaked 15 minutes before) after removing the water.  Now fry the rice with spices for 1-2 minutes, then add 1.75 cup of water and ¾ tsp of salt to it.  Now mix them well and cook till 1 whistle comes.

 

After a whistle, turn off the flame and leave the cooker like this for 2-3 minutes.  When the time is up, remove the pressure from the cooker and open the cooker and mix it lightly.  Jeera rice will be ready, take it out in a bowl and keep it.

 

Process of making Boondi Raita

 

Whisk 1.5 cups of curd in a bowl.  Now dilute it by adding some water.  Then add ⅓ tsp of black salt, ⅓ tsp of roasted cumin powder, 1 small green chilli finely chopped, a little green coriander and a little boondi.  Now mix it well and the raita will be ready.

 

Process of making Muli Kas

 

Peel and wash 3 radishes and grate them.  Now put those grated radishes on a plate and add 1 finely chopped green chili, ¼ inch of ginger grated, 1 tbsp of finely chopped green coriander, 1 tsp of lemon juice and ¼ tsp of roasted cumin powder.  Mix this mixture well, the muli kas will be ready, take it out in a bowl and keep it.

 

Process of making Poori

 

Add 1 tsp of salt (you can skip it) and 1 tsp of oil in 3 cups of flour.  Mix them well and add water little by little and knead a hard dough and cover it for half an hour and keep it to set.

 

After the time is up, mash it for 2-3 minutes and make small balls.  Now heat oil in a pan, then round a ball and make peda.  Apply light oil on both the sides and roll them.  Remember neither to roll too thick nor too thin, roll them from the edges to make them bigger.  The oil should be hot and the flame should be medium-high.

 

Put the poori in the oil and fry it by turning it.  As soon as the poori swells, it will be slightly roasted, turn it over and fry it from the other side till it becomes light brown and take it out.  Fry all the pooris in the same way.

 

Now assemble the plate, put aloo gobi sabzi in a bowl, keep arbi vegetables in one, Matar paneer in one and raita in one.  Now keep the radish tightly at one place on the side and keep it in the middle, serve after keeping cumin rice and poori.

 

Suggestions

 

While roasting arbi, stir it with a light hand, it should not break.  Arbi has to be cooled and put for roasting.

While making paneer, you can increase or decrease the amount of water, as much as you want to make it thin or thick.

Curd for raita has to be taken fresh and if curd is sour then you can add a little milk, it makes the taste of curd good.

Easy recipe of North Indian Veg Thali for festival

Tags

Categories

Please rate this recipe:

5.00 Ratings. (Rated by 1 people)

Write a Comment

View All Comments

Recommended Articles