A Home Made Indian(Marathi)Thaali(Vegetarian)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
DAL100gms.Moong Dal(Yellow)1medium Tomato2tbsps.Ghee(Clarified Butter)5-6medium hot whole Green Chillies 1.5tsp.Turmeric PowderSalt to taste1tbsp.raw shredded Coconut5-6whole Black Pepper Corns2tsp.Cumin seeds1.5tsps.Black Mustard Seeds1tsp.Asafoetida(Hing)Powder6-7Sweet Curry LeavesCABBAGE--GREEN PEAS BHA AJI400gms.Cabbage(Kobi/Patta Gobhi)150gms.shelled Green Peas1tsp.Turmeric PowderSalt to taste5-6 medium hot Green Chillies1tbsp.Sunflower Oil1.5tsp.Black Mustard Seeds1 tsp.Asafoetida(Hing)Powder6-7 Sweet Curry LeavesPOTATOES AND GREEN BELL PEPPER BHAAJI4-5medium sized Potatoes2large Green Bell Peppers1tsp.Turmeric Powder1.5tsp.Red Chilli PowderSalt to taste1tbsp.Sunflower Oil1.5tsp.Black Mustard Seeds1tsp.Asafoetida(Hing)PowderKOSHIMBIR(SALAD)4-71/2" long Carrots3-7"long White RadishesSalt to taste1tsp.Sugar2tsp.Lemon Juice3-4medium hot Green Chillies1tbsp.shredded Raw CoconutCOMMON GARNISH1large bunch of Raw Coriander(Cilantro)Leaves for all the dishesCHAPATIS(ROTIS/POLIES)2cups Whole Wheat Flour1pinch of Salt2tbsps.Sunflower OilWater to knead to a firm pliable DoughRice Flour to help roll out ChapatiesPAANDHRA BHAAT(STEAMED RICE)1.5cups of white Rice of choiceWater to cook.
PREPARATION
Shred Raw Fresh Coconut and keep aside.
Pressure cook the Dal with 1tsp.of Turmeric Powder and a pinch of Asafoetida(Hing)Powder for 4-5 whistles. When cool mash well together and set aside.Chop the Tomato and grind the 1tbsp.shredded Coconut,Black Pepper Corns,Green Chillies and 1tsp.Cumin Seeds to a slightly coarse paste and set aside.
Finely slice the Cabbage Head into thin strips.Wash the shelled Green Peas and Cabbage together and set aside.
Peel and dice the Potatoes and Green Bell Peppers(Simla Mirchi/Bhopali Mirchi) separately and set aside.
Grate the Carrots and White Radishes together and set aside.Slit the Green Chillies lengthwise.
Grate the raw Coconut and chop the Coriander(Cilantro)Leaves finely and set aside.
Knead the Whole Wheat Flour with a pinch of Salt and 1tsp.of Oil to a firm but pliable Dough.Wash the rice and set a pot of Water to boil for cooking the rice.
DAL
Heat the Ghee in a heavy bottomed Pot. Lower heat and add the Black Mustard Seeds,Cumin Seeds,Asafoetida Powder,0.5tsp Turmeric powder and the Sweet Curry Leaves in the given order.When these sputter add the chopped Tomato and slit Green Chillies and Salt to taste.Saute till tomatoes are pulpy.Add the cooked and mashed Dal and mix well.Add the ground Coconut paste and cook till till well mixed.Adjust to desired thickness of the Dal by adding Water.Garnish with chopped Coriander Leaves on top.
CABBAGE--GREEN PEAS BHAAJI
In a Wok heat Oil and add Black Mustard Seeds,Sweet Curry Leaves,slit Green Chillies,Turmeric Powder and Asafoetida(Hing)Powder in the order given.Add the Cabbage and Green Peas and mix well and lower flame.Cover and pour a little Water on the lid.When Cabbage has wilted fully add Salt to taste.Cook covered with Water on lid till done.Garnish with chopped Coriander(Cilantro)Leaves.
POTATO AND GREEN BELL PEPPER BHAAJI
Heat Oil in Wok and add the Black Mustard Seeds,Asafoetida(Hing)Powder and Turmeric Powder to it.When the seasoning sputters lower flame and add the diced Potatoes.Roast these Potatoes in the Oil for 4-5 minutes.Add Red Chilli Powder and Salt to taste.Mix well and cook covered with Water on the lid till almost done.Add diced Green Bell Peppers and cook covered till cooked but firm.Garnish with chopped Coriander (Cilantro)Leaves.
KOSHIMBIR(SALAD)
Combine grated Carrots and Radishes with the chopped Green Chillies,shredded Coconut,Salt to taste,Sugar,Lemon Juice and chopped Coriander(Cilantro)Leaves.Mix well and serve.
CHAPATIES(ROTIS/INDIAN BREAD)
Knead Dough lightly again to make it more pliable.Make equal sized balls of the prepared Dough.Roll out each ball to 2"diameter.Dip fingers in Oil and smear a little on each round.Sprinkle a little Rice Flour on the Oil smeared surface and fold into triangles.Roll out these triangles and roast these on a hot Griddle(Tavaa).Just before removing from Griddle sprinkle a little Oil on and brown the Chapaties lightly on both sides.Serve hot.Makes 12-15 Chapaties.
PAANDHRAA BHAAT(WHITE RICE)
Wash and soak Rice in a little water.Heat Water in a vessel.When it starts boiling add washed and soaked rice to it.When the grain is cooked drain out all the Gruel in a Colander.Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Shred Raw Fresh Coconut and keep aside.
Pressure cook the Dal with 1tsp.of Turmeric Powder and a pinch of Asafoetida(Hing)Powder for 4-5 whistles. When cool mash well together and set aside.Chop the Tomato and grind the 1tbsp.shredded Coconut,Black Pepper Corns,Green Chillies and 1tsp.Cumin Seeds to a slightly coarse paste and set aside.
Finely slice the Cabbage Head into thin strips.Wash the shelled Green Peas and Cabbage together and set aside.
Peel and dice the Potatoes and Green Bell Peppers(Simla Mirchi/Bhopali Mirchi) separately and set aside.
Grate the Carrots and White Radishes together and set aside.Slit the Green Chillies lengthwise.
Grate the raw Coconut and chop the Coriander(Cilantro)Leaves finely and set aside.
Knead the Whole Wheat Flour with a pinch of Salt and 1tsp.of Oil to a firm but pliable Dough.Wash the rice and set a pot of Water to boil for cooking the rice.
DAL
Heat the Ghee in a heavy bottomed Pot. Lower heat and add the Black Mustard Seeds,Cumin Seeds,Asafoetida Powder,0.5tsp Turmeric powder and the Sweet Curry Leaves in the given order.When these sputter add the chopped Tomato and slit Green Chillies and Salt to taste.Saute till tomatoes are pulpy.Add the cooked and mashed Dal and mix well.Add the ground Coconut paste and cook till till well mixed.Adjust to desired thickness of the Dal by adding Water.Garnish with chopped Coriander Leaves on top.
CABBAGE--GREEN PEAS BHAAJI
In a Wok heat Oil and add Black Mustard Seeds,Sweet Curry Leaves,slit Green Chillies,Turmeric Powder and Asafoetida(Hing)Powder in the order given.Add the Cabbage and Green Peas and mix well and lower flame.Cover and pour a little Water on the lid.When Cabbage has wilted fully add Salt to taste.Cook covered with Water on lid till done.Garnish with chopped Coriander(Cilantro)Leaves.
POTATO AND GREEN BELL PEPPER BHAAJI
Heat Oil in Wok and add the Black Mustard Seeds,Asafoetida(Hing)Powder and Turmeric Powder to it.When the seasoning sputters lower flame and add the diced Potatoes.Roast these Potatoes in the Oil for 4-5 minutes.Add Red Chilli Powder and Salt to taste.Mix well and cook covered with Water on the lid till almost done.Add diced Green Bell Peppers and cook covered till cooked but firm.Garnish with chopped Coriander (Cilantro)Leaves.
KOSHIMBIR(SALAD)
Combine grated Carrots and Radishes with the chopped Green Chillies,shredded Coconut,Salt to taste,Sugar,Lemon Juice and chopped Coriander(Cilantro)Leaves.Mix well and serve.
CHAPATIES(ROTIS/INDIAN BREAD)
Knead Dough lightly again to make it more pliable.Make equal sized balls of the prepared Dough.Roll out each ball to 2"diameter.Dip fingers in Oil and smear a little on each round.Sprinkle a little Rice Flour on the Oil smeared surface and fold into triangles.Roll out these triangles and roast these on a hot Griddle(Tavaa).Just before removing from Griddle sprinkle a little Oil on and brown the Chapaties lightly on both sides.Serve hot.Makes 12-15 Chapaties.
PAANDHRAA BHAAT(WHITE RICE)
Wash and soak Rice in a little water.Heat Water in a vessel.When it starts boiling add washed and soaked rice to it.When the grain is cooked drain out all the Gruel in a Colander.Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 658.4
- Total Fat: 22.4 g
- Cholesterol: 15.5 mg
- Sodium: 1,314.6 mg
- Total Carbs: 102.3 g
- Dietary Fiber: 20.1 g
- Protein: 20.0 g
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